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dc.contributor.authorDhaga del Castillo Echevarria, Alexandra Silvana
dc.date.accessioned2024-12-15T19:13:30Z
dc.date.available2024-12-15T19:13:30Z
dc.date.issued2024-12
dc.identifier.urihttp://hdl.handle.net/10150/675371
dc.descriptionSustainable Built Environments Senior Capstone Projecten_US
dc.description.abstractIn 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.isoen_USen_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © 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.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.subjectIcaen_US
dc.subjectBlue Zoneen_US
dc.subjectfood systemen_US
dc.subjectsustainabilityen_US
dc.subjecteating practicesen_US
dc.subjectbuilt environmenten_US
dc.titleExploring Blue Zone food practices for sustainability and health in Ica, Peruen_US
dc.typethesisen
dc.typeposter
dc.typetext
dc.contributor.departmentCollege of Architecture, Planning and Landscape Architectureen_US
thesis.degree.grantorUniversity of Arizona
thesis.degree.levelbachelors
thesis.degree.disciplineSustainable Built Environments
thesis.degree.nameB.S.
dc.description.collectioninformationThis item is part of the Sustainable Built Environments collection. For more information, contact http://sbe.arizona.edu.en_US
dc.contributor.mentorApanovich, Nataliya
dc.contributor.instructorApanovich, Nataliya
dc.contributor.instructorBernal, Sandra
refterms.dateFOA2024-12-15T19:13:33Z


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