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EATING BETTER FOR LESS

EATING BETTER FOR LESS . INTRODUCTION. Our goal is to improve the services of the food pantries in the Metrowest, including the quantity and quality of food provided.

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EATING BETTER FOR LESS

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  1. EATING BETTER FOR LESS

  2. INTRODUCTION • Our goal is to improve the services of the food pantries in the Metrowest, including the quantity and quality of food provided. • Bythe end of the workshop, we will conduct a written evaluation aiming for a 90% success rate. We want to have at least 90% of the workshop participants be able to go back to their pantries to teach people how to utilize the emergency food program recipes as well as tips to use the donated food.

  3. Objectives • Our first objective is to have the workshop attendees create a meal using six or less items, most of which can be found in a food pantry. • Our second objective is to identify pantry items that require additional ingredients and discuss how they could be modified to keep the pantry client from having to buy those additional ingredients.

  4. Presentation • Directors and employees of 24 pantries within the Metro West. Sixty invited total, but only thirty will attend • Knowledge on how to make use of left over items from the pantry • Knowledge of recipe ideas for having limited recourses • Knowledge on how to promote recipe ideas to customers

  5. PRESENTATION • Several square tables seating five or six individuals for group discussions • Table up front for instructor and displays, screen for PowerPoint. • The room will be open and participants have mobility to face each other or the front of the room to promote discussion between all individuals. • Sharing personal experiences and advice will be welcome, and a flexible schedule will allow for adapting to any information participants want to share. • PPT slides • model items • informational pamphlets (sent out with invitations so people who did not attend still have them) • hard copy of recipes for each participant • pens and paper, markers

  6. MARKETING

  7. Time Line

  8. TIME LINE 12 pm– 1 pm Lunch

  9. TIME LINE

  10. ACTIVITY 1

  11. ACTIVITY 2

  12. ACTIVITY 3

  13. LUNCH

  14. Budget

  15. BUDGET

  16. Open Discussion

  17. CONCLUSION • Our goal is to improve the services of the food pantries in Metrowest including the quantity and quality of food provided.  • At the end of the workshop, we will conduct a written evaluation to see how well our information got across to the participants.  We want to have at least 90% of the workshop participants to go back to their pantries and be able to teach people utilizing the emergency food program recipes and tips to use the donated food. • The Presentation will have a duration of five hours. • The total budget is predicted at $2897.40 • Three activities will be presented • The project will consist of six personnel.

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