SUSHI Project student worker Nibras Alshammari graduated from Central State University in Spring of 2024 with a 4-year degree in Environmental Engineering. Nibras also holds a BS in Water Resources from Iraq. She is a mother of 4 with 3 kids at home. She has a passion for increasing and preserving the health of our environment for the good of all, and for future generations. In the Spring of 2024, SUSHI Project Manager Ashley Erwin had a chance to talk to Nibras about her experience at CSU, her aspirations in the field of Environmental Engineering, and her passion for sustainability for the good of all.

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Ashley: Tell me a bit about yourself and why you decided to pursue a degree in Environmental Engineering at CSU.

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Nibras: Well, I already have a degree in Water Resource Engineering from a University in Iraq, so Environmental Engineering is similar, but broader. I have very strong skills in math and physics, which makes me a good engineer. In the past, I had studied nursing, but it just was not a good fit. I want to care for people; it is in my nature, and Environmental Engineering helps me to do that on a larger scale than nursing.

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Environmental Engineers are people who work behind the scenes to provide things like clean water to people. Most people don’t think about where their clean water comes from when they turn on the tap. I hope to increase awareness of the impact of environmental changes on people’s lives. People desire healthy environments, healthy food. Human activities have caused many environmental problems, and if people increase their awareness, it will improve the conditions for the next generation and for everyone.

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Ashley: Can you tell me a bit about the work you did on the SUSHI project as a student over the last few years? Did it align with your degree program?

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Nibras: With the guidance of Dr. Kumar, I contributed to the design of a recirculating aquaculture system. After they determined the optimal number of rainbow trout fish to be farmed, my responsibilities included researching the water quality requirements for this species. I also estimated the waste production and calculated the necessary water flow to maintain a healthy environment for the fish. This process involved selecting appropriate pipe sizes, assessing head loss, and integrating pumps with a capacity of 2 horsepower to ensure effective water recycling and treatment.

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Additionally, I was involved in producing hemp oil. My task was to evaluate the suitability of using three stainless steel plates, each 1 inch thick and varying in dimensions (4 inches x 4 inches, 8 inches x 8 inches, and 12 inches x 12 inches). These plates, made of cold-rolled steel, needed to withstand 100 tons of pressure without sustaining damage. I also calculated the energy cost required to operate the system and provided an inventory of the required equipment.

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Ashley: How was working with the SUSHI Project PIs? Did SUSHI PIs provide flexibility and support to accommodate your academic obligations? Guidance? Mentorship?

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Nibras: Dr. Kumar, my supervisor, was both flexible and supportive throughout my work. He consistently encouraged me to apply my classroom knowledge to independently solve problems and develop solutions using my own calculations. For instance, in designing aquaponics systems, I had to ensure the water remained clean and cool for the fish. I calculated the optimal flow rates to maintain a healthy environment for them. Dr. Kumar never provided direct answers but instead motivated me to find solutions on my own, significantly boosting my confidence.

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Ashley: Did you learn anything particularly valuable through the hands-on SUSHI project work that you would like to share/highlight?

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Nibras: Sustainability is a critical concept that I deeply understood through my involvement in the SUSHI project. The knowledge and skills I gained from this experience were immensely valuable. Each new piece of information is significant, contributing to a comprehensive understanding of environmental sustainability. The hands-on experience empowered me to design and implement solutions that meet environmental requirements. By applying my calculations, I can effectively develop and optimize these designs.

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Ashley: Would you recommend a student worker position on the SUSHI project to other students? Why or why not?

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Nibras: Definitely, yes. I would encourage any student to seek a job or student worker position that allows them to practically apply what they learn in the classroom. It prepared

me for a role in my field, made me confident, and increased my passion for clean water and the environment.

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Ashley: What are your plans now that you have graduated?

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Nibras: I have been accepted to a couple of Graduate Degree programs; Clean Energy at Wright State; and Environmental Engineering at the University of Dayton. Both are good programs. I am ultimately interested in pursuing a PhD at the University of Cincinnati, but right now I am balancing family life with my pursuit of education. I have 4 children, and 3 of them are still at home. When my youngest starts high school, it will make things a little easier.

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Ashley: How did the work you did on the SUSHI project shape your next steps, if at all?

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Nibras: The work taught me the importance of sustainability. I am now working on my project "Sustainable Poultry Production through Organic Waste Recycling for Climate Mitigation and Food Security". The reason for conducting this research is to address two pressing global challenges: climate change and food security. By exploring the innovative approach of recycling organic waste into poultry feed, our research seeks to significantly reduce greenhouse gas emissions, enhance food production sustainability, and raise awareness about environmentally conscious practices. Ultimately, we aim to contribute to a more sustainable, economically viable, and environmentally responsible future in the poultry farming industry, benefiting both the planet and its inhabitants.

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In SUSHI, I worked towards the goal of producing consumable fish with high omega 3 in a system where water is recycled and not wasted. This inspired me to consider the other ways in which food production could be more sustainable, and what else can be recycled.

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Ashley: What will you take with you from your experience on this project as you navigate next steps?

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Nibras: The practical application. I will stay in this field because I care a lot and I want to improve the air quality and the general quality of the environment.

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Ashley: What would you like people to know about the SUSHI project?

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Nibras: I want the public to understand the profound impact of our work on their lives and the well-being of everyone. Our efforts rely on people recognizing the dangers posed by environmental harm. This environment belongs to the next generation, not just ours. It is crucial for people to realize that protecting our environment is more important than monetary gains. Some may resist environmental initiatives, believing they are costly or detrimental to industry profits. However, it is everyone's responsibility to safeguard our environment. We must care for ourselves and the world we share.​

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The SUSHI project is dedicated to helping people and reducing environmental impact. This work is an act of service, fostering mutual support. This is our collective duty. When someone litters, it affects our shared community, not just an individual. We must come together as a community to protect and preserve our environment.