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ASU Electronic Theses and Dissertations

This collection includes most of the ASU Theses and Dissertations from 2011 to present. ASU Theses and Dissertations are available in downloadable PDF format; however, a small percentage of items are under embargo. Information about the dissertations/theses includes degree information, committee members, an abstract, supporting data or media.

In addition to the electronic theses found in the ASU Digital Repository, ASU Theses and Dissertations can be found in the ASU Library Catalog.

Dissertations and Theses granted by Arizona State University are archived and made available through a joint effort of the ASU Graduate College and the ASU Libraries. For more information or questions about this collection contact or visit the Digital Repository ETD Library Guide or contact the ASU Graduate College at

I present a new framework for qualitative assessment of the current green purchasing practices of U.S. state governments. Increasing demand from citizens for green public purchasing has prompted state governments to adopt new, and improve existing, practices. Yet there has been little assessment of public green purchasing in academic research; what has been done has not provided the conceptual support necessary to assess green purchasing practices as a single component of the procurement process. My research aims to fill that gap by developing a conceptual framework with which to assess the status of green purchasing practices and by applying this …

Sharma, Lucky, Melnick, Rob, Dooley, Kevin, et al.
Created Date

Restaurants have a cumulative impact on the environment, economy, and society. The majority of restaurants are small-to-medium enterprises (SMEs). Review of sustainability and industry literature revealed that considering restaurants as businesses with sustainable development options is the most appropriate way to evaluate their sustainable practices or lack thereof. Sustainable development is the means by which a company progresses towards achieving an identified set of sustainability goals and harnesses competitive advantage. The purpose of this thesis is to identify barriers to implementing sustainable practices in restaurants, and explore ways that restaurateurs can incorporate sustainable business practices. Energy consumption, water use, waste …

Freeman, Emily Mcconnell, Eakin, Hallie, Basile, George, et al.
Created Date