• List the top 20 questions your team needs to answer to advance the venture forward. Categorize the questions if necessary.

 

 

1. 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/GOALS: 3+ new recipes (muffin,pudding, bouillon cubes/pb 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/GOALS: 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

 

	INDICATOR	DEFINITION How is it calculated?	BASELINE What is the current value?	TARGET What is the target value?	DATA SOURCE How will it be measured?	FREQUENCY How often will it be measured?	RESPONSIBLE Who will measure it?	REPORTING Where will it be reported?
Goal	Reduce malnutrition and stunting in children under the age of 5	Research: https://www.pih.org/article/stopping-severe-malnutrition-sierra-leone	40% of children are malnourished/have suffered from stunting	Ideally 0%, but very difficult to achieve, so any progress is valuable	Measured through developing communication with community/possible evaluation technique	Monthly	Lehigh student team	Blog posts, papers
Outcomes (problems solved)	Healthier, well-nourished kids Reduced growth and stunting Affordable and accessible nutrient dense foods	Calculated through research	N/A – Read above regarding current malnutrition	Ideally 0% of malnourished kids, but very difficult to achieve, so any progress is valuable	Analyzing sales, health of children (specifics on how to do this decided once product is finalized)	Monthly	Lehigh student team	Blog posts, papers
Outputs (what we ultimately want and get out of our research)	Developed recipes – products we can sell	Analyzing nutritional value of recipes	1	At least 4, going to experiment with other recipes (ST-  throughout semester)	Analyzing sales, consumption, etc. once introduced in marketplace (LT)	Monthly	Lehigh student team staying in SL	Blog posts, papers