1. Neena – To contribute in any and every way possible so that we are able to advance our project forward to achieve the goal i have always had coming into this project: to help children become healthier. Personally, I hope to become a better teammate and learn better communication and leadership skills that can help me attain this goal.
2. Kayla – I want to help with the project to see it pick off the ground. My goal is to find ways to preserve the muffins so that our shelf-life can be extended and I want to set up the process in laying the ground work for clinical trials. It is important to me that I also have the ability to grow in my role in this project as we are losing some team members and I want to learn from them as well. It’s important to me that we remain one team and connected like we were in Sierra Leone.
3. Karli – I hope to bring my unique background as an Economics major to our team to ensure that the business side is realistic. I have gained a lot of passion for this project, especially after seeing the impact that it will have on families in Sierra Leone. For this reason, I want to make sure that we will be able to execute our project in a cost effective, and smart way.
4. Chris – My goals align with the development of the project’s products. I plan to continue the development of our recipes and the supply chain management to match it. I will also be focused on gathering grant funding for the project to do nutrition research and fund my trip there next year. 
5. Seanna – My goals for this semester are to have a successful GHTC conference and for us to draft papers that explain our fieldwork experience. I also hope that we are able to define both recipes and develop successful business and marketing plans in order to take the next steps for our products.
6. Rachel – Moving into this semester, my main goal in the beginning will be to research how we can preserve our pudding recipe through possible use of antioxidants/preservatives or through packing mechanisms, this way the product is more accessible for families.  After that I am hoping to help collaborate with the rest of my team to make a publishable paper of sorts on our research for a journal potentially. In general, I am want to keep our team close knit working as one entity and start ‘passing the baton’ to new members to forward the project.
7. Matt – Over the next few weeks, I am hoping to analyze our research and use the data we gathered this summer to move forward. I would really like to publish a paper and apply for any grants that are available. Technically, I would like to determine the appropriate packaging to prevent the pudding from spoiling.

Project GOAL (big G) – Create sustainable and effective change for the children of Sierra Leone through providing them with a healthy, nutrient-dense, easily accessible, and cost affordable muffin and pudding.

• Scaling to resources 
  • We got a much better sense of what resources would be available to us in Sierra Leone and what a realistic cost for those products would be. These are things that we will implement in our product going forward this semester
  • In Sierra Leone, we also learned to optimize how we use our biggest resources: our team members. We learned that by divvying up roles and responsibilities we work together better and get more done.
  • Once we know what our budget will be, and understand what grants will help fund us, we will know how to make sure we optimize these resources
• Scaling to constraints
  • We do have limited time especially because there are deadlines for submitting papers to be published
  • Switch over of team members
• Our metrics for success
  • Business success
    • How many people are producing / selling our product?
    • Are people making more money?
    • How many children are our products actually reaching?
    • Is NEWtrition sustainable (eventually)?
  • Improving health: Our hope is that the malnutrition rate among children in Sierra Leone will eventually decrease in response to our product
    • What is the malnutrition rate for children in Sierra Leone?

• Neena – microbial testing in muffin, nutrient testing in muffin, shelf life testing in muffin
• Kayla – preservative use in muffin, clinical studies for both products, liaison to WHI and other SL organizations for mufin
• Karli – supply chain and marketing plan for both products, 
• Chris – muffin recipe improvement, grants for both products
• Seanna – pudding recipe improvement, nutrient testing in pudding, liaison to WHI and other SL organizations for pudding
• Rachel – antioxidant use in the pudding, preservative use in pudding
• Matt – shelf life testing in pudding, packaging for pudding

Project Manager – At this point in the project, we have not decided on a project manager. At the end of this semester, we will need to decide on new project leaders because Chris and Seanna will be graduating.

How we will have effective meetings – We will come into meetings with a clear sense of what we want to accomplish in that time. Decisions are best made in person when we are all together so we must make use of our time together to talk about bigger decisions and next steps. We will follow up on shared documents online and keep records of all discussions in meetings so that everyone has access to all the information. Kayla is officially our meeting scribe. Neena will be the facilitator and the time keeper.

Communication

• We have a shared google drive in which we all have access to documents from each meeting, resources from SL, and all of our data
• We know that from week to week, each member’s schedule varies greatly and therefore we have found out that coordinating a meeting time in the beginning of each week for that specific week is the best way for us to all meet up.

Our team name is NEWtrition. We want to create a new type of nutrition in Sierra Leone. We are creative and want to use our skills to make children healthier through our social venture.