Course:LFS350/Projects/2014W1/T15/Proposal
Version Control
The need to amend and change the project charter will inevitably be present. These changes should be well communicated between all project stakeholders and documented with a version control chart. An example version control chart follows.
| Version | Author | Role | Changes | Date |
| 1.0 | Yolanda, Morvarid, Michael, Kirianna, Christine, Maryam, Jessy, Cassandra | Contributors to each component of the proposal (initial draft) | Initial version | October 4th, 2014 |
| 2.0 | Yolanda, Morvarid, Michael, Kirianna, Christine, Maryam, Jessy, Cassandra | Contributors to each component of the proposal | Second version | November 1st, 2014 |
Project Background (__ / 10)
It is common knowledge that Canada is a wealthy and politically stable country, it is also rich in resources and opportunities. British Columbia is considered a very wealthy province, however there is still a need for food security. From 2009 to 2010, the rate of food insecurity in British Columbia was at 8.4% 5 and food bank use has increased more than 20% since 20081. Consequently, one of the food security strategies developed through Vancouver Coastal Health is the Community Food Action Initiative (CFAI), which promotes and supports community level engagement of healthy food initiatives. Some of the programs include community kitchens, gardens, and agriculture as a means for promoting healthy eating and creating food security within communities 8. There are a growing number of organizations focused on addressing food security, such as Gordon Neighbourhood House (GNH). GNH is located in downtown Vancouver, and encompasses the West End, Yaletown and Coal Harbour neighbourhood. GNH is an organization which is part of the Association of Neighbourhood Houses, and specifically aims to support local residents by offering a variety of events, programs, and services, which aim to bring residents together in a healthy, supportive and sustainable manner 4.
GNH’s food philosophy is to improve the quality of life of community members through food. Two of the proposed food principles focus on increasing access to food for those who are nutritionally vulnerable and sharing food that is nutrient-dense, low in refined sugar and sodium, and not overly-processed4. Both these principles allow for personal choice in culturally accepted foods, and family values around meals. We hope to explore and understand what other aspects of food preparation are most prevalent and important to community members of the GNH area. This exploration can be related back to food security and the multi-faceted ways on how it can be achieved as defined within the Land, Food and Community series at the University of British Columbia (UBC). There are six aspects of achieving food security: affordability, availability, accessibility, appropriateness culturally, safety, and ecological sustainability 6. The project will also allow us to better assess and evaluate these factors and provide comprehensive feedback to GNH for use in planning future events, workshops, and activities that focus on aspects of food system sustainability.
GNH supports the development of urban farms by building and maintaining a community garden and promotes healthy food cooperatives. This provides a healthy and sustainable option for community members to learn and connect through growing of food. Encouraging the growth of local food systems fosters hands-on skills development of gardening and farming, reduces the carbon footprint of food production, and widely supports key actors of the food chain from farmers to consumers 3. Education about the benefits of local food encourages communities to improve their food system to one that fits their own needs as well as addresses local challenges, which in turn increases food security 7. As a result, the development of an Herb Garden Toolkit by another group from our LFS 350 class tutorial will greatly foster many existing and new opportunities, especially among community members who will be engaging in dialogue around food. Interested community members will be given the opportunity to bring home a Herb Garden Toolkit that provides them with comprehensive strategies on how they can develop their own herb garden at home.
Stakeholder Summary (__ /5)
| Name, Role & Organization | Responsibilities |
|---|---|
| Christine Bowden (FNH, University of British Columbia) | -Promotions (i.e. making posters)
-Edit Wiki Page -Work on the project |
| Kirianna Crowe (FNH, University of British Columbia) | -Edit Wiki Page
-Promotions (i.e. making posters) -Work on the project |
| Maryam Dehnadi (FNH, University of British Columbia) | -Edit Wiki Page
-Logistics of Event (i.e. layout of room, tables, etc.) -Communication Liaison with Andrew/GNH -Work on the project |
| Jessy Lee (FNH, University of British Columbia) | -Communication Liaison with Group 14
-Edit Wiki page -Work on the project |
| Cassandra Ly (GRS, University of British Columbia) | -Connect with community members and Lead Farmer from neighbourhood house (i.e. assessing the demographics of the area)
- Promotions (i.e. social media outreach, shorts article write-up) -Edit Wiki page -Work on the project |
| Morvarid Mehrtash (FNH, University of British Columbia) | -Edit Wiki page
-Logistics of Event (i.e. layout of room, tables, etc.) -Communication Liaison with Andrew/GNH -Promotions (i.e. making posters) -Work on the project |
| Yolanda Wang (APBI, University of British Columbia) | -Communication Liaison with Andrew/GNH
-Edit Wiki page -Work on the project |
| Michael (Han, Zijian) (NUSC, University of British Columbia) | -Promotion (i.e. making posters)
-Edit Wiki page -Work on the project |
| Andrew Christie (Community Food Advocate, Gordon Neighbourhood House) | -Provide high level guidance to and approve project specifics, scope, budget and schedule
-Provide connections and linkages with community -Provide constructive advice -Approve ideas/plans; answer questions -Sign of Charter and Plan & any changes with said plan |
| Faculty of Land and Food Systems University of British Columbia | -The responsibility of UBC is to provide practical experience and training for the students
-Provide opportunities for the larger community to benefit from student knowledge -UBC gains community recognition -Supporting the CBEL program by providing feedback through personal experiences |
Purpose and Research Question (__ / 20)
- Our research question is: what are the main aspects of food that influence participants’ choices on food preparation at home?
Through the Collective Kitchens meal-sharing event at GNH, we hope to understand what aspects of food preparation influence how community members of the GNH make food choices on food preparation at home. There are a variety of other aspects that community members might consider, such as nutritional factors, cultural-relevance, or affordability when preparing meals. The main issue our research will address is what the area of focus should be in supporting the community in achieving food sustainability. This project will provide the opportunity for community members to connect and bond with one another to discuss and share some their personal food knowledge. We are hopeful that this event will also attract community members, such as mothers, children, and seniors that may be interested in utilizing the GNH Herb Garden Toolkit as another form of food preparation at home. The goal of the study is to provide GNH with relevant information that can be used for future development of food related programs and services. It will also provide useful information to university students studying nutrition on the importance of non-nutritional aspects of food choices.
Methods (__ / 20)
On November 18th from 7pm - 8pm our research group, along with members from group 14, will host a Potluck event at GNH. At this time our group will collect data to use for a mixed-methods approach analysis, in which incorporating methods of collection will include both quantitative and qualitative evaluations of participants 2. Our qualitative research will be done through observations of meals/dishes and their recipes brought by participants along with a corresponding survey. Quantitative research includes data collection through an online survey and participant count. At all times our research group will maintain confidentiality of personal information collected at the event and through or surveys.
The initial survey given to participants for use of collecting qualitative information will be kept together with each participant’s recipe (stapled), so that we can compare results from the survey with the dish. Having two group members be responsible for collecting recipes and handing out surveys at the beginning of the event will maintain anonymity. One group member will number each recipe and survey completed with a corresponding numbers, to keep track of which survey belongs with each participant's dish. To make this an efficient process another group member will do the same only with letters. This initial survey will be brief and have only three simple questions, and participants will need to brainstorm their list of answers for one of the questions. These will be the three questions on the initial survey.
1. How many times/week do you prepare a meal at home? This question helps us analyze how significant their considerations for food are: if people eat out a lot, then their considerations for eating at home will not as significant to their overall food choices
2. What are your top three considerations for your choice of ingredients when preparing a meal at home? Our group believes that if participants compile their own list of considerations when preparing a meal that this will reduce the risk of exposing any sensitive circumstances that participants may have for meal preparation.
3. Rank these three considerations from 1 (most important) to 3 (least important).
A location for the collection of email addresses will be set-up, and an incentive will be given to participants for providing their email address for the sole purpose of sending out a follow-up email survey. The participants email addresses will not be shared with anyone else, and data collected will be kept anonymous. The questions will be kept to no more than 10 questions, and incentives will be monetary.
Visual observations made at the event will include the following; attendance, general age demographic, whether or not participants are socializing. In order for this event to be a success there should be enough participants to gather sufficient and relevant data. Ideally there will be more participants than group organizers. Age demographic is a success factor for Andrew as he has expressed interest in reaching out to a younger demographic. Currently at GNH the programs and events attract mainly seniors and it is a desire to reach a broader age group. Observing the participants socialising will demonstrate that participants are engaged at the event and in our follow-up email survey we will confirm whether or not participants enjoyed themselves and if they would return to another event at GNH.
The data we collect will help to answer our research question, and aid GNH in understanding their community’s primary food concerns. This will help Andrew and other GNH members for future organization of content-specific food workshops, with a focus on the primary topics of participant considerations when preparing meals. With this information, we hope to give GNH helpful resources in which to target more specific demographics in the surrounding neighbourhoods, as well as to help promote GNH toolkits at the event.
Answering our research question will be done using both qualitative and quantitative data analysis. We want to know how many people at the event publicly follow the principles they consider important when preparing their meal. Compiling the survey results received from each participant at the event will allow our group to analyze the top three most-often considered choices as our primary factors considered most often when preparing a meal. These three considerations will then be compared to each recipe brought into the event to see if the results correlate to the dish brought. This may be based on dish ingredients, the choice of the dish itself, and the nutritive characteristics of the dish, such as gluten free, low sodium, vegetarian, etc. This analysis will also help us determine if people have differing values in different meal environments. For example, what is prepared for a meal at home may be very different to a meal that you would bring to an event.
Our analysis of the qualitative data is primary, and is the majority of our collection. Responses will be ranked qualitatively based on general categories regarding food nutrition and concerns. These categories will be determined once the information is collected and the individual participant survey answers are analyzed. Some examples of categories include financial concerns, weight loss, nutrition, and cultural factors. Determining the top three food considerations among participants can help us compare the demographic of the event to the current food trends in metro Vancouver. Our mixed-methods approach will be useful since we are collecting qualitative survey information but analysing it quantitatively.
Quantitative observations of the entering participants will help us determine the success of the event, by outcome of the number of people attending the event. Additional observational data collection will include viewing how many people engage in the additional promotions at the event, such as the Herb Garden toolkit. Our efforts to engage participants in food-focussed conversation may give us important information regarding food preparation that can help us provide a more depth to the answers around our research question.
An advantage of taking a mixed-method approach is that it allows us to collect and analyze data from both the qualitative and quantitative methods of survey2. Through our surveys we will collect individual opinions, which is qualitative, as well as group numbers and statistics, which is quantitative analysis. Allowing free conversation between participants, group members and within other participants fosters relationships and a more comfortable atmosphere. This qualitative method of analysis will also allow us to build new theories based on our research questions and proposals regarding what people view as primary concerns when preparing a home-cooked meal. The qualitative data collected will be compared to the quantitatively analyzed survey data collected in order to draw similarities or differences between verbal communication and written reflections. Our observational qualitative analysis of general age demographic of the participants will allow us to determine if the organization is reaching out to the appropriate proportions of people within the surrounding community. The surveys will be 100% anonymous, which will also be beneficial to us, as people are more willing to give truthful answers if they know their results are not associated with their names or personal integrity.
There are also disadvantages of using a mixed-method approach. Qualitative analysis is more time-consuming than simply collecting numbers. People may answer differently on each survey, making analysis of this information much more labour-intensive2. This in depth, comprehensive approach to data gathering could limit our overall scope of the project as well. We should expect to run into both interviewer and participant errors, as some participants may not fully understand our questions, and some may not want to answer all our questions.
Additional drawbacks of this research analysis include information that is limited as it may not necessarily be proportionate to the population. The information collected may lack many deciding and confounding factors that must be acknowledged but cannot be taken into account. This includes: the subjective definition of food preparation some people view food prep as physical actions but some view it as planning or decision-making, the thought-process and answer-system of each participant as some may answer in a word or two and others have complicated answers or justifications. The exclusion of ideas or thoughts from each participant, such as their immediate answer may not be one they wish to admit on the survey, and even contextual association within each answer if questions are simple and do not cover every context within a person’s life.
Deliverables (__ / 5)
The main components of the final report will provide a greater understanding to both LFS students and GNH on the most prevalent food aspects that influence the food choices of community members. In order to achieve the goal of the project, our group is going to develop a research proposal. The main purpose of developing the proposal is to articulate what our group hopes to accomplish, why those objectives are important, and how we intend to achieve them. Both Google Docs and our Wiki page are the two means that our group will use to update the proposal. A shared Google Doc will allow us to facilitate discussions between group members and the other groups that we are working with on decision-making strategies, and collaborating during our meetings. Regularly, we will make note of our updates on the Wiki Discussion Board to inform Lucy Rodina, our TA, about what has been accomplished during the week.
In order to stay organized and cooperative, we have set up a weekly group meeting. In the meantime, we have continued communicating with our community partner to identify their preferences and recommendations on how they would like us to proceed with the event and present our findings. During our meetings, all details related to event planning, survey and questionnaire development, and/or any unforeseen developments brought forth by Andrew will be discussed and recorded. Any decisions made will be summarized with an action plan to be outlined immediately, with responsibilities being assigned to all group members. Our group leader, Christine Bowden, will coordinate all group activities and will ensure that our group is on track in meeting our deadlines. Furthermore, as the potluck event is being organized by both groups 14 and 15, Jessy Lee from group 15 will continue to be the communication liaison with Esther from group 14.
In regards to logistical details, group 14 and our group have provided a list of tasks including booking the event room at GNH, designing the room layout, identifying how data will be collected, and organizing how to effectively connect with our community members. Both groups will also clarify which dishes will be brought to the event by group members. A well-promoted event will attract participants to the event, as well as increase public awareness of GNH and their food programs and services. We will advertise the event through a variety of social media outlets, such as Facebook and Twitter, with posters and flyers, and personal face-to-face conversations.
The final report will include the project objectives, background information, the data collected and our conclusive results. We will also effectively provided results to GNH on their community’s primary food concerns and provide feedback on programs that can be created to address them.
Success Factors/Criteria (__ / 10)
The success of our project will be measured in different aspects. The most important aspect will be our ability to comprehensively answer our research question through results obtained from our designed research methods. A contributing factor to being successful at obtaining sufficient results would be the amount of participant turnout at the event. Our success is partially based on how many people attend the event, as well as how many people complete our survey stating that the event was worthwhile. In addition to a successful turnout the level of satisfaction of the participants attending the event is a key factor. Participant's engagement and positive feedback of the event will support that our project has been successful. When people are having fun and are enjoying themselves then that is a success factor for us.
While our main focus is not to teach at the event, we will also measure our success based on people’s self-evaluations on what they have learned throughout the night. Information will be exchanged between participants as well as LFS students through open and safe conversations. We ultimately hope that community members will build stronger networks and friendships within their neighbourhood, as well as increase food literacy and food awareness at this event.
Andrew’s feedback of the event will also be a measure for success. For example, at our initial meeting with Andrew, he provided suggestions, ideas, and a general vision of what he hopes to accomplish with the event. Although it was largely logistical details, such as the timing, the number of event participants, what participants should bring, and how long the event should be, we were able to gain a better understanding of what Andrew’s expectations were of our group. We will re-evaluate how our accomplishments after the event satisfied the list of initially set objectives that were communicated with Andrew along with the feedback we receive from participants. We are hopeful that our project will help participants to make wiser food decisions in the future and become more knowledgeable about the foods they eat.
Finally, it is evident that GNH promotes a variety of programs and events that address numerous food-related topics. The success of our project will also be based on how many community members express interest on taking home a “Herb Garden ToolKit”, a sustainable and convenient resource that addresses another aspect of food security.
Scope Change
Scope changes requested by any stakeholder of the project must be agreed upon, approved and signed by all stakeholders. The agreed format is to revise this charter with version controls. Because this is critical to keep track of, the version control is displayed at the beginning of the charter.
Communication Plan (__ / 5)
| Action Item | Deliverable | Dates | Accountable |
|---|---|---|---|
| Weekly Updates | Progress Report (bullet points) | Wednesdays | Everyone |
| Technical Meeting Attendance (in- person where and when possible) | Google Docs | Weekly | Everyone |
| Information sharing as it becomes available | Project Specific Information | Ongoing | All stakeholders to provide information in a timely manner and to provide prior and reasonable notice of dates when they will be unavailable |
| Communication with Andrew from Gordon Neighbourhood House | Emails, phone calls, or in-person meetings | Weekly or whenever necessary | Yolanda, communications liaison with Andrew |
| Communication with Group 14 | Emails, phone calls, or in-person meetings | Weekly or whenever necessary | Jessy, communications liaison with group 14 |
Milestones (__ / 5)
| Milestone | Event or Deliverable | Target Date | Responsibility |
|---|---|---|---|
| Milestone1 | Strategic Opportunity Highlights- initial written project proposal due | October 4 | everyone in group, in accordance with event coordinator |
| Milestone2 | Strategic Opportunity Highlights - revised proposal due | November 1 | everyone in group, in accordance with event coordinator |
| Milestone3 | Collective Kitchens Meal-Sharing Event | Early/Mid-November (TBD) | everyone in group, in accordance with event coordinator and group 14 |
| Milestone4 | Final group presentation | November 26 | everyone in group, in accordance with event coordinator |
| Milestone 5 | Final Report | December 3 | everyone in group, in accordance with event coordinator |
- Indented line
Approvals (__ / 5)
The following individuals hereby approve this Project Charter:
| Role or Title | Name and Signature | October 1/2014 |
| -Promotions (i.e. making posters)
-Edit Wiki Page -Work on the project |
Christine Bowden | C.B. |
| -Edit Wiki Page
-Promotions (i.e. making posters) -Work on the project |
Kirianna Crowe | K.C. |
| -Edit Wiki Page
-Logistics of Event (i.e. layout of room, tables, etc.) -Communication Liaison with Andrew/GNH -Work on the project |
Maryam Dehnadi | M.D. |
| -Communication Liaison with Group 14
-Edit Wiki page -Work on the project |
Jessy Lee | J.L. |
| -Connect with community members and Lead Farmer from neighbourhood house (i.e. assessing the demographics of the area)
-Edit Wiki page -Work on the project |
Cassandra Ly | C.L. |
| -Edit Wiki page
-Logistics of Event (i.e. layout of room, tables, etc.) -Communication Liaison with Andrew/GNH -Promotions (i.e. making posters) -Work on the project |
Morvarid Mehrtash | M.M. |
| -Communication Liaison with Andrew/GNH
-Edit Wiki page -Work on the project |
Yolanda Wang | Y.W. |
| -Promotion (i.e. making posters)
-Edit Wiki page -Work on the project |
Michael (Han, Zijian) | Z.H. |
| -Approve charter and make any new suggestions
-Provide any new information from GNH when event-planning and clarifying logistical details -Meet and communicate with groups 14 and 15 when necessary |
Andrew Christie | |
| -Provide feedback and suggestions on charter proposal and project
-Meet and communicate with groups 14 and 15 when necessary |
Lucy Rodina |
References (__ / 5)
1. BC Medical Journal (2014). BC centre for disease control. Food insecurity: A public health issue for BC, 56(1), 29, 46.
2. Creswell, J.W. (2003). Research Design: qualitative, quantitative, and mixed method approaches. Thousand Oaks, Calif: Sage Publications. (pp. 3-23).
3. Food Secure Canada. (2014). Local Sustainable Food Systems. Retrieved from http://foodsecurecanada.org/community-networks/local-sustainable-food-systems, accessed on October 29, 2014.
4. Gordon Neighbourhood House. (2014). Food Philosophy. Retrieved from http://gordonhouse.org/about/right-to-food/, accessed on September 12, 2014.
5. Health Canada (2012). Food and nutrition. Household food insecurity in select provinces and the territories. Retrieved from http://www.hc-sc.gc.ca/fn-an/surveill/nutrition/commun/insecurit/prov_ter-eng.php
6. LFS 350 Community Food Assessment Projects. (2009). The AAAASS of Food Security. Retrieved from https://agsc350.wordpress.com/category/home/the-aaaass-of-food-security/, accessed on October 21, 2014.
7. McCullum, C., Desjardins, E., Kraak, V.I., Ladipo, P. & Costello, H. (2005). Evidence-Based Strategies to Build Community Food Security. J Am Diet Assoc. 105(2): 278–283.
8. Vancouver Coastal Health. (2008). Food security: A framework for action. Retrieved from https://www.vch.ca/media/Food_Security_Action_Framework_July2008.pdf
Writing Quality (__ / 10)
For a proposal report to receive full writing quality marks, it should be well organized and easy to read. It should address all of the topics articulated in the assignment details above, and it should be free of grammar, punctuation, and spelling mistakes.