Exploring Blue Zone food practices for sustainability and health in Ica, Peru
dc.contributor.author | Dhaga del Castillo Echevarria, Alexandra Silvana | |
dc.date.accessioned | 2024-12-15T19:13:30Z | |
dc.date.available | 2024-12-15T19:13:30Z | |
dc.date.issued | 2024-12 | |
dc.identifier.uri | http://hdl.handle.net/10150/675371 | |
dc.description | Sustainable Built Environments Senior Capstone Project | en_US |
dc.description.abstract | In Ica, a region located in Peru, the export-oriented agriculture is compromising food security, health issues, and environmental sustainability. The study examines the food system of Ica compared to the Blue Zones, regions know for their exceptional longevity and health, aiming to delve into how can Ica's agricultural sector and food system be aligned with Blue Zone principles to improve sustainability and community health. Previous research highlighted how the food component in Blue Zones impacts on mental well-being, physical activity and social connections. To address the food system of Ica, a mixed-methods approach was employed, such as comprehensive literature review, a comparative case study and interviews with residents. The findings emphasize the importance of community engagement in revitalizing traditional dietary practices and emphasize the need for initiatives to promote healthier and sustainable eating habits. By adopting sustainable agricultural practices inspired by Blue Zones Ica could enhance community health and environmental sustainability. | en_US |
dc.language.iso | en_US | en_US |
dc.publisher | The University of Arizona. | en_US |
dc.rights | Copyright © is held by the author. Digital access to this material is made possible by the College of Architecture, Planning and Landscape Architecture, and the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. | en_US |
dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | |
dc.subject | Ica | en_US |
dc.subject | Blue Zone | en_US |
dc.subject | food system | en_US |
dc.subject | sustainability | en_US |
dc.subject | eating practices | en_US |
dc.subject | built environment | en_US |
dc.title | Exploring Blue Zone food practices for sustainability and health in Ica, Peru | en_US |
dc.type | thesis | en |
dc.type | poster | |
dc.type | text | |
dc.contributor.department | College of Architecture, Planning and Landscape Architecture | en_US |
thesis.degree.grantor | University of Arizona | |
thesis.degree.level | bachelors | |
thesis.degree.discipline | Sustainable Built Environments | |
thesis.degree.name | B.S. | |
dc.description.collectioninformation | This item is part of the Sustainable Built Environments collection. For more information, contact http://sbe.arizona.edu. | en_US |
dc.contributor.mentor | Apanovich, Nataliya | |
dc.contributor.instructor | Apanovich, Nataliya | |
dc.contributor.instructor | Bernal, Sandra | |
refterms.dateFOA | 2024-12-15T19:13:33Z |