The Practicality of Sustainable Development in Construction

The implementation of sustainable construction practices aims to reduce the environmental impact of development without hindering the economic or social growth of society and industry. An analysis of sustainable construction was conducted to understand the viability, environmental and economic impacts of sustainable building practices. The research indicates sustainable construction offers substantial economic and environmental advantages. However, the construction industry has yet to universally adopt sustainable practices. The solutions I have determined to help foster the adoption of sustainable construction include enhanced planning and design, implementing waste management, educating industry professionals and increasing public awareness about the benefits. The research and recommendations in this project prove the hypothesis and offer solutions that, when implemented will benefit society.

Restaurant Health and Hygiene: A Model Program with Theory-Based Guidelines for Implementation

Poor hygienic practices and illness of restaurant employees are major contributors to the contamination of food and the occurrence of food-borne illness in the United States, costing the food industry and society billions of dollars each year. Risk factors associated with this problem include lack of proper handwashing; food handlers reporting to work sick; poor personal hygiene; and bare hand contact with ready-to-eat foods. However, traditional efforts to control these causes of food-borne illness by public health authorities have had limited impact, and have revealed the need for comprehensive and innovative programs that provide active managerial control over employee health and hygiene in restaurant establishments. Further, the introduction and eventual adoption by the food industry of such programs can be facilitated through the use of behavior-change theory. This Capstone Project develops a model program to assist restaurant owners and operators in exerting active control over health and hygiene in their establishments and provides theory-based recommendations for the introduction of the program to the food industry.