This is Hanyi’s blog 3.

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 ultimate goal?

2. What is the sustainability team expecting from students?

3 How can we get the campus community involved?

4 How can we diminish the impact of Covid and successfully build networks?

5 How can we make this project prominent even to impact other universities?

6 How can we track our outcome after launching the program?

7 What are the new ways to improve if we do not achieve the expecting goal?

8 How can we establish the needed networks?

9 What networks are needed?

10 What resources are needed?

11 How can we make the promotions?

12 How optimistic is Lehigh dining about being able to open for in-person dining in the first half of the semester.

13 Is Lehigh dining in a place where they could help with a soft launch?

14 What staff members will be using the website?

15 How soon after putting up the posters do we want to introduce the website? Will it be at the same time, or are we allowing students to get adjusted to the posters before actually seeing the color system?

16 Should we only introduce the color system for the 60 recipes we looked at?

17 Where exactly are we putting the color symbol?

18 How can we make our symbol?

19 Will the website be ready in time?

20 How can we make our website more popular?

 

2.Develop and Visualize the Theory of Change (Logic Model) for your venture.

 

Program:   _____Food Carbon Footprint________________ Logic Model

Situation:

Inputs		Outputs			Outcomes — Impact
		Activities	Participation		Short	Medium	Long
Research Codes Networks Partners money(if needed) Efforts Mathematical model		Establish a website Connecting with Lehigh dining hall staff Creating a calculator or algorithm to provide the information of carbon emissions footprint make videos for promotion take some surveys and use the survey to improve our plan	Dining hall staff Lehigh students and faculty who eat in the dining hall Students and faculty from other universities		A large portion of students know this project and can be positively involved, which means they keep this idea in mind and will consciously contribute by ordering food containing less carbon emission. More Lehigh students can use our website, and some students would check our website before ordering any food.	Lehigh community can reduce overall carbon emission.  The dining hall will produce less food containing large carbon emissions.		Our project’s ultimate goal is to make this a national, open-source model for other colleges/universities to use. So we are trying to make the idea and implementation to be easily repeated. Lehigh can save money and improve the environmental condition.

 

 

Assumptions 1 It is difficult to guarantee that most students will insist on choosing foods with fewer carbon emissions for a long time. So it is necessary to figure out ways to keep tracking and find new ways to improve. 2 Encouraging students to choose alternatives for food with high carbon emissions would reduce quantitative overall carbon emission. 3 After promotion and post of our videos, more students can be involved		External Factors 1  Some sources reinforce the consumption of high-carbon-emission food. For example, some people prefer to eat those foods and are not willing to change their diet. 2 Lehigh dining hall staff (they might not approve the plan because their first priority is to make 3 students’ persistence

 

 

3.Develop an 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.

 

M&E plan

Short -term metrics

 

The percentage of people who are satisfied with the action of the project.

The number of students who get involved in this program.

Lehigh dining hall staff

reduction of the order of high-carbon-emission food in a short time

 

Specific methods

if the high-carbon-emission food order like hamburgers drops 5%, we can’t simply assume it is effective unless we can see a constant reduction because the order varies slightly every month. The dining hall has records of food ordering, so we can simply achieve this.

For the number of students involved, we have to check the views of our website. If the views can increase constantly, it is effective.

 

Long-term metrics

 

The overall reduction of carbon emissions on campus

Website views and satisfaction

Percentage of students using the website

The trend of various food sales records in the dining hall

Can our model be easily used by other universities and colleges?

 

Specific methods

As we did in the short term, we will view and monitor the records of the dining hall’s order to keep track of that. The only difference is that we are going to reduce the carbon emissions first and then keep them stable.

We will make this project used by other universities if possible and see if they can easily use it.