Blog Post #3


  • 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?








  1. 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



How is it calculated?


What is the current value?


What is the target value?


How will it be measured?


How often will it be measured?


Who will measure it?


Where will it be reported?

Goal Reduce malnutrition and stunting in children under the age of 5  Research: 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

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