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- All Subjects: Sustainability
- Creators: Cloutier, Scott
- Creators: Parrish, Kristen
Description
The objective for Under the Camper Shell was to build a prototype of a full living environment within the confines of a pickup truck bed and camper shell. The total volume available to work with is approximately 85ft3. This full living environment entails functioning systems for essential modern living, providing shelter and spaces for cooking, sleeping, eating, and sanitation. The project proved to be very challenging from the start. First, the livable space is extremely small, being only tall enough for one to sit up straight. The truck and camper shell were both borrowed items, so no modifications were allowed for either, e.g. drilling holes for mounting. The idea was to create a system that could be easily removed, transforming it from a camper to a utility truck. The systems developed for the living environment would be modular and transformative so to accommodate for different necessities when packing. The goal was to create a low-water system with sustainability in mind. Insulating the space was the largest challenge and the most rewarding, using body heat to warm the space and insulate from the elements. Comfort systems were made of high density foam cushions in sections to allow folding and stacking for different functions (sleeping, lounging, and sitting). Sanitation is necessary for healthy living and regular human function. A composting toilet was used for the design, lending to low-water usage and is sustainable over time. Saw dust would be necessary for its function, but upon composting, the unit will generate sufficient amounts of heat to act as a space heater. Showering serves the functions of exfoliation and ridding of bacteria, both of which bath wipes can accomplish, limiting massive volumes of water storage and waste. Storage systems were also designed for modularity. Hooks were installed the length of the bed for hanging or securing items as necessary. Some are available for hanging bags. A cabinetry rail also runs the length of the bed to allow movement of hard storage to accommodate different scenarios. The cooking method is called "sous-vide", a method of cooking food in air-tight bags submerged in hot water. The water is reusable for cooking and no dishes are necessary for serving. Overall, the prototype fulfilled its function as a full living environment with few improvements necessary for future use.
ContributorsLimsirichai, Pimwadee (Author) / Foy, Joseph (Thesis director) / Parrish, Kristen (Committee member) / Barrett, The Honors College (Contributor) / Materials Science and Engineering Program (Contributor) / School of Sustainability (Contributor)
Created2014-12
Description
This paper explores the question, "What if we extended to our own being the aspiration of well-being and flourishing that we strive for in our sustainability work?" I offer my findings as a reflective essay, lightly grounded in autoethnographic methods, that presents as a persuasive essay. The intention is to deliver an offering for a new (old) state of being.
ContributorsCorning, Katelyn Emily (Author) / Cloutier, Scott (Thesis director) / Tekola, Sarra (Committee member) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
Description
As recent statistics from the U.S. Food & Drug Administration (FDA) show, “in the United States, food waste is estimated at between 30-40 percent of the food supply…at the retail and consumer levels, correspond[ing] to approximately 133 billion pounds and $161 billion worth of food in 2010” (“Food Loss and Waste | FDA”, 2020). Not only is excess food waste an economic problem for numerous companies, it’s unsustainable and inefficient when there could be the potential for learning and implementing innovative solutions, both on a large and small scale. The research from this creative project will focus on comparing The Walt Disney Company’s current food waste sustainability practices at Walt Disney World in Orlando, Florida, with Arizona State University’s (ASU’s) local Aramark Catering Services practices and initiatives throughout the Tempe campus’ dining halls. Specifically, the thesis will explore the benefits of anaerobic digesters and The Walt Disney Company’s use of anaerobic digesters at their Walt Disney World Parks and Resorts as a central means of converting food waste material into renewable natural gas. It will also explore Aramark’s current food waste management processes, specifically composting with the City of Phoenix’s industrial-grade composting yard, and the potential for implementing anaerobic digestion via a partnership with the City of Mesa into or in place of their current processes on ASU’s Tempe campus in the future.
ContributorsNagy, Billie Isabella (Author) / Burns, Kevin (Thesis director) / Cloutier, Scott (Committee member) / Dean, W.P. Carey School of Business (Contributor, Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2020-12
Description
College and university campuses can play an important role in a student’s life, and campus outdoor spaces have the ability to positively impact various aspects of student health and well-being. It has long been understood that natural environments can promote health and well being, and in recent years research has begun to examine the impact of parks and landscapes in urban settings on subjective well-being (SWB). Subjective well-being (aka “happiness”) refers to
one’s self-reported measure of well-being and is thought of as having a high level of positive affect, low level of negative affect, and high degree of life satisfaction (Diener, 1984).
This study was conducted to assess the interrelationships between affective experiences, SWB, and usage of campus outdoor spaces in order to learn how outdoor spaces on the Arizona State University (ASU) Tempe campus can be enhanced to increase SWB and usage. In total, 832 students completed a survey questionnaire 1,140 times for six campus outdoor spaces. The results showed that students experience the greatest amount of happiness in the Secret Garden
and James Turrell ASU Skyspace, relaxation/restoration is the affective experience most strongly related to SWB, and SWB is negatively correlated with frequency of visits but positively link with duration of visits. To improve student happiness and usage of outdoor spaces on campuses, planners and designers should work on increasing the relaxing/restorative qualities of existing
locations, creating new spaces for relaxation/restoration around campus, reducing the perception of crowding and noise in large spaces, increasing fun/excitement by adding stimuli and/or opportunities for activity and entertainment, and adding equipment necessary for students to perform the activities they want. In addition to the ASU Tempe campus, the methodology and
findings of this research could be used to improve outdoor spaces on other college and university campuses and other types of outdoor environments.
one’s self-reported measure of well-being and is thought of as having a high level of positive affect, low level of negative affect, and high degree of life satisfaction (Diener, 1984).
This study was conducted to assess the interrelationships between affective experiences, SWB, and usage of campus outdoor spaces in order to learn how outdoor spaces on the Arizona State University (ASU) Tempe campus can be enhanced to increase SWB and usage. In total, 832 students completed a survey questionnaire 1,140 times for six campus outdoor spaces. The results showed that students experience the greatest amount of happiness in the Secret Garden
and James Turrell ASU Skyspace, relaxation/restoration is the affective experience most strongly related to SWB, and SWB is negatively correlated with frequency of visits but positively link with duration of visits. To improve student happiness and usage of outdoor spaces on campuses, planners and designers should work on increasing the relaxing/restorative qualities of existing
locations, creating new spaces for relaxation/restoration around campus, reducing the perception of crowding and noise in large spaces, increasing fun/excitement by adding stimuli and/or opportunities for activity and entertainment, and adding equipment necessary for students to perform the activities they want. In addition to the ASU Tempe campus, the methodology and
findings of this research could be used to improve outdoor spaces on other college and university campuses and other types of outdoor environments.
ContributorsDavis, Kara (Author) / Cheng, Chingwen (Thesis director) / Cloutier, Scott (Committee member) / School of Sustainability (Contributor) / Dean, W.P. Carey School of Business (Contributor) / The Design School (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
Description
Public participation is lauded as a keystone of sustainability policy and community development. Sustainability issues span all sectors of society and are best addressed at the local level, which makes community involvement and participation necessary for building local sustainability strategies. But do public participation events actually foster meaningful connections among those who attend? How can we as sustainability experts empower communities to share their knowledge about the place where they live? This project starts by considering at gaps in public participation processes that prevent members of a community from building a sense of trust. Major gaps identified in the public participation process include a lack of attention to underlying power dynamics, unaddressed social tensions, and a lack of focus on the co-creation of knowledge. These gaps lead to a lack of trust between facilitators and participants, and prevents participants from feeling invested in the process and forming meaningful connections with their fellow participants. Based on the gaps identified in public participation processes, the second part of this project focused on hosting a workshop that would bring people together in an effort to rebuild trust. The workshop centered around the meaning of community and sense of place, as these topics are relevant to the health and relationships of communities. The event was hosted on Arizona State University's Tempe campus, and the participants were all connected to the university in some way (student, faculty, or alumni). A pre-workshop survey was sent out to participants to gauge favorite places on campus and what made those places meaningful. The workshop itself was broken into two parts: Part One focused on the building a trusting space for the workshop and unpacking the definition of community in a group discussion. Part Two included two mapping exercises that engaged participants in how the land around ASU's Tempe campus had changed over time, followed by a discussion about how the history of land affects communities. A post-workshop survey was sent out two weeks after the event to see how participants had incorporated lessons from the workshop, if at all. The workshop process brought up several interesting areas for further research. One outcome of the discussion in Part One of the workshop was that the participants tended to think of community in terms of relationships rather than place. People also interacted differently based on how confident they were in their knowledge of the topic at hand, whether expert or informal. Public participation workshops like this have implications for how governments, businesses and schools approach stakeholder engagement. With the right balance of power and co-creation of knowledge, public participation events can become places for members of a community to rebuild trust in each other and the institutions that govern them.
ContributorsBaker, Hailey Louise (Author) / Cloutier, Scott (Thesis director) / Morrison, Beth Ann (Committee member) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
This project is focused on local scale sustainability. The goal is to understand the impact of small unsustainable actions of people, and hopefully create a change in their habits. The focus was plastic usage, such as the use of water bottles, grocery bags, or even the packaging that our food and other products typically come in. Plastic has become an integral part of lives, where we do not even think of our actions as we stuff our leftover grocery bags in its designated drawer. My goal throughout this project was to guide people to an environmentally conscious lifestyle by increasing the likelihood of recycling on the ASU campus. I created an interactive informative presentation that focused on recycling and preventing plastic and unwanted trash from ending up in landfills and oceans. The presentation was given to a small group of participants along with two surveys. There was a survey provided before the presentation to gauge a participant's present recycling habits then there was a survey that was given some time after the presentation to track if certain recycling habits had changed due to the presentation. The post presentation survey did report that there were changes to some of the participants' recycling habits. The research provides suggestions to help increase recycling and waste prevention based off surveys that were widely distributed on campus. The top three suggestions that would help make recycling more prevalent on campus are: education on the subject, more accessibility to recycling bins, and creating an incentive program.
ContributorsVazquez, Juliana Evone (Author) / Parrish, Kristen (Thesis director) / Burke, Rebekah (Committee member) / Civil, Environmental and Sustainable Engineering Program (Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
Description
Modern American environmental social movements have strived for a better world for nearly fifty years, pushing a philosophy of careful resource use and limited consumption as an alternative to the pollution and degradation that has so far accompanied global industrialization. The reach of these movements is broad and the topic they cover is one that aligns with the values and beliefs of many; it is thus quite confusing that they've been so unsuccessful. This thesis was a response to that apparent contradiction, exploring why movements have not been as successful as both they and the public initially desired. It began by defining what social movements are and how they emerge or find success, then provided a brief history of environmentalism in America, and the different successes and failures that occurred before and after the first Earth day in 1970. Finally, it explored some of the reasons environmentalism was unsuccessful, and found that while structural barriers like politics and business interests played a role in movement outcomes, the tactics of different groups were at least partially to blame. Once this was concluded, the author used the perspectives of different activists to propose ways to enhance the quality of current movements and allow them to continue to make progress well into the future. In order to expand the audience of this thesis, the author is also working on a children;s book that illustrates many of the important themes that he hopes to convey to the public. Though drafted, the book is incomplete as of the date that documents are due for Barrett review.
ContributorsGuy, Joel D (Author) / Cloutier, Scott (Thesis director) / Josh, MacFayden (Committee member) / Department of English (Contributor) / School of Sustainability (Contributor) / School of Geographical Sciences and Urban Planning (Contributor) / Department of Management and Entrepreneurship (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
Description
Building construction, design and maintenance is a sector of engineering where improved efficiency will have immense impacts on resource consumption and environmental health. This research closely examines the Leadership in Environment and Energy Design (LEED) rating system and the International Green Construction Code (IgCC). The IgCC is a model code, written with the same structure as many building codes. It is a standard that can be enforced if a city's government decides to adopt it. When IgCC is enforced, the buildings either meet all of the requirements set forth in the document or it fails to meet the code standards. The LEED Rating System, on the other hand, is not a building code. LEED certified buildings are built according to the standards of their local jurisdiction and in addition to that, building owners can chose to pursue a LEED certification. This is a rating system that awards points based on the sustainable measures achieved by a building. A comparison of these green building systems highlights their accomplishments in terms of reduced electricity usage, usage of low-impact materials, indoor environmental quality and other innovative features. It was determined that in general IgCC is more holistic, stringent approach to green building. At the same time the LEED rating system a wider variety of green building options. In addition, building data from LEED certified buildings was complied and analyzed to understand important trends. Both of these methods are progressing towards low-impact, efficient infrastructure and a side-by-side comparison, as done in this research, shed light on the strengths and weaknesses of each method, allowing for future improvements.
ContributorsCampbell, Kaleigh Ruth (Author) / Chong, Oswald (Thesis director) / Parrish, Kristen (Committee member) / Civil, Environmental and Sustainable Engineering Programs (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
Description
Feed Your Senses is an illustrated book made to holistically communicate links between local food systems and cultural wellbeing. Food was the center of my household growing up; my mom’s love of food, cooking, and experimenting with flavors molded my palette from a young age. As I got older, I realized that everyone has a deeply personal relationship with their food - no matter what their upbringing. My developing interests in food took off when I started traveling and experiencing the uniqueness and vibrancy of food culture. Food became the object of every trip I took.
The summer after my Junior year, I studied abroad in Denmark and was given the opportunity to create my own research topic. My interest in Sustainability has always revolved around food, so I started thinking about ways that I could incorporate this interest with the geographical backdrop of Århus, Denmark. Food is a medium for so many uniquely human creations: celebrations, art, connection, and taste. Food is also a big driver of climate change, as the meat and agriculture industries account for more than half of all greenhouse gas emissions. However, I wanted to research more than food. I wanted to incorporate balance; a balance of local and global food systems, a balance of individual and community relationships, and a balance of science and art. I wanted to show how food is a driving force in achieving global sustainability and resilience.
After much contemplation, I began researching the connections between local food and community wellbeing in the city. I interviewed farm-to-table chefs, local farmers, farmer’s market vendors, street food vendors, and consumers on their relationships with food. The topic itself was flexible and open-ended enough so that each interviewee could relate it to their lives in a unique way. I loved the research so much that I decided to continue interviewing stakeholders in the Phoenix metropolitan area. Through the continuation of my research in Arizona, I was able to include a comparative element that offered a better perspective on the matter. I found that the history of the country itself has a significant influence on people’s mindsets and actions surrounding food and the environment. The common theme I heard from all interviewees, however, was their confidence in the power of food to unite people to one another and to the natural world.
I chose to create this illustrated book because my research experience was a whole and inseparable experience; it could never be fully expressed in words. I wanted my project to be an intellectual and visual map of my journey, inspiring the reader to go on a journey of their own. Therefore, I partnered with an undergraduate art student at Arizona State University, Sofia Reyes, to help create my vision. I shared my experiences, photos, and stories with her so that she could create the beautiful watercolor paintings that make the book so visually appealing and accessible to all demographics. The images act as a way of engaging all of our human senses, initiating a stronger connection to the material presented.
Creating this project was my favorite experience as an undergraduate, and I feel fortunate to be able to tell the stories of those intimately tied to the local food system. I am in the process of entering my book in various competitions including Writer’s Digest, Reader’s Favorites, The Food Sustainability Media Award, and The Indie Book Awards. I am also going on to publish the book through a small publishing company.
The summer after my Junior year, I studied abroad in Denmark and was given the opportunity to create my own research topic. My interest in Sustainability has always revolved around food, so I started thinking about ways that I could incorporate this interest with the geographical backdrop of Århus, Denmark. Food is a medium for so many uniquely human creations: celebrations, art, connection, and taste. Food is also a big driver of climate change, as the meat and agriculture industries account for more than half of all greenhouse gas emissions. However, I wanted to research more than food. I wanted to incorporate balance; a balance of local and global food systems, a balance of individual and community relationships, and a balance of science and art. I wanted to show how food is a driving force in achieving global sustainability and resilience.
After much contemplation, I began researching the connections between local food and community wellbeing in the city. I interviewed farm-to-table chefs, local farmers, farmer’s market vendors, street food vendors, and consumers on their relationships with food. The topic itself was flexible and open-ended enough so that each interviewee could relate it to their lives in a unique way. I loved the research so much that I decided to continue interviewing stakeholders in the Phoenix metropolitan area. Through the continuation of my research in Arizona, I was able to include a comparative element that offered a better perspective on the matter. I found that the history of the country itself has a significant influence on people’s mindsets and actions surrounding food and the environment. The common theme I heard from all interviewees, however, was their confidence in the power of food to unite people to one another and to the natural world.
I chose to create this illustrated book because my research experience was a whole and inseparable experience; it could never be fully expressed in words. I wanted my project to be an intellectual and visual map of my journey, inspiring the reader to go on a journey of their own. Therefore, I partnered with an undergraduate art student at Arizona State University, Sofia Reyes, to help create my vision. I shared my experiences, photos, and stories with her so that she could create the beautiful watercolor paintings that make the book so visually appealing and accessible to all demographics. The images act as a way of engaging all of our human senses, initiating a stronger connection to the material presented.
Creating this project was my favorite experience as an undergraduate, and I feel fortunate to be able to tell the stories of those intimately tied to the local food system. I am in the process of entering my book in various competitions including Writer’s Digest, Reader’s Favorites, The Food Sustainability Media Award, and The Indie Book Awards. I am also going on to publish the book through a small publishing company.
ContributorsSykes, Chloe (Author) / Cloutier, Scott (Thesis director) / MacFadyen, Joshua (Committee member) / School of Sustainability (Contributor) / School of Public Affairs (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Hospitals constitute 9 percent of commercial energy consumption in the U.S. annually, though they only make up 2 percent of the U.S. commercial floor space. Consuming an average of 259,000 Btu per square foot, U.S. hospitals spend about 8.3 billion dollars on energy every year. Utilizing collaborative delivery method for hospital construction can effectively save healthcare business owners thousands of dollars while reducing construction time and resulting in a better product: a building that has fewer operational deficiencies and requires less maintenance. Healthcare systems are integrated by nature, and are rich in technical complexity to meet the needs of their various patients. In addition to being technologically and energy intensive, hospitals must meet health regulations while maintaining human comfort. The interdisciplinary nature of hospitals suggests that multiple perspectives would be valuable in optimizing the building design. Integrated project delivery provides a means to reaching the optimal design by emphasizing group collaboration and expertise of the architect, engineer, owner, builder, and hospital staff. In previous studies, IPD has proven to be particularly beneficial when it comes to highly complex projects, such as hospitals. To assess the effects of a high level of team collaboration in the delivery of a hospital, case studies were prepared on several hospitals that have been built in the past decade. The case studies each utilized some form of a collaborative delivery method, and each were successful in saving and/or redirecting time and money to other building components, achieving various certifications, recognitions, and awards, and satisfying the client. The purpose of this research is to determine key strategies in the construction of healthcare facilities that allow for quicker construction, greater monetary savings, and improved operational efficiency. This research aims to communicate the value of both "green building" and a high level of team collaboration in the hospital-building process.
ContributorsHansen, Hannah Elizabeth (Author) / Parrish, Kristen (Thesis director) / Bryan, Harvey (Committee member) / Civil, Environmental and Sustainable Engineering Programs (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05