Evelyn Velasquez-Moreno

Professor Khanjan Mehta

CINQ- 388

9 February 2020 

Develop a M&E plan for your venture. – Clearly list all assumptions. – Identify short-term and long-term success metrics. – (Optional) identify specific methods to measure the metrics

 

1. List the top 20 questions your team needs to answer to advance the venture forward. Categorize the questions if necessary.
   1. What is the project about?
   2. Why is the project important?
   3. Who is impacted by the project?
   4. What is the main objective/goal?
   5. What steps will be taken to reach the objective?
   6. Where will we execute our project?
   7. Who says those people need help?
   8. Why can’t they help themselves?
   9. Why can’t someone else help them?
   10. Why do you think your project will be successful?
   11. What are some of the nutrients used for the project?
   12. How much culinary experience is needed for the project?
   13. Why do you think people will buy your product?
   14. How do you intend to keep the project running after you leave?
   15. What is the timeframe for your project?
   16. How will you use your time wisely?
   17. How are you qualified for this project?
   18. How do you think the community will react to your project?
   19. How will you incorporate the project into their culture?
   20. Will your community’s culture accept the project?
2. Develop and Visualize the Theory of Change (Logic Model) for your venture.
   

   Inputs	Activities	Outputs	Outcomes	Goal Alignment
   Time Research Ingredients Environmental Conditions Preservatives Funding Materials (packaging)	Recipe experimentation Communication with local businesses Experimenting with packaging Contact packaging professionals	Developed recipes and packaging for products Maintain partnerships with vendors Continued feedback from community	Healthier, well-nourished kids Reduced growth stunting Affordable and accessible nutrient dense foods	Goal: reduce malnutrition and stunting Outcome: achieves that

 

 

 

 

 

 

Spring Outcomes: 3+ new recipes (muffin, pudding, bouillon cubes/peanut butter balls), developed packaging for recipes, analyzing the costs and taking them into consideration, make sure we use products that are accessible to the community in our recipes

Summer Outcomes: Feedback on recipes, even if negative, progress based on feedback, continue work we’ve been doing; 100 of each product a day sold by end of fieldwork

 3. Goals, Outcomes and Outputs 

In terms of our goals for this project, our goal is to reduce malnutrition and stunting in children under the age of five; we will measure this goal through developing communication with the Sierra Leonean community, and possibly through an evaluation technique. Our outcomes, or what we hope to solve: we hope to have well-malnourished by developing recipes with the nutrient and vitamins needed, as well as reduce growth and stunting from children under the age of five. We hope to have affordable and accessible nutrient dense food. We will calculate this through research and we will measure this outcome by analyzing the sales of our recipes. In terms of our outputs, our group will develop recipes from which we will sell. We will calculate this output by working to analyze the nutritional values of our recipe and analyze the sales consumption.