Research & Evaluation Short Course

Evaluating partnerships… David S. Conner , Ph.D. C.S. Mott Group for Sustainable Food Systems Michigan State University

Improving School Food

Measuring the Right Things
Food “improvement” and changes in the 3 P’s are vital, and need to be measured, but…
They must be accompanied by changes in people

Elements of effective partnerships
Are the food service professionals in the driver’s seat?
Do community partners have deep understanding of the school food service business ?
What changes in knowledge and attitudes occurred (or may need to occur)?
School food professionals?
Community partners?
Vendors?
Farmers?
Learning Supply Chains

Elements of Learning Supply Chains
What changed? Efficacious? Replicable? Fair?
What was learned? How was “new” knowledge created and communicated?
Were the vendors partners too?
Key themes:
Competition
Cooperation
Compromise

Thank You!
David S. Conner, Ph.D., Assistant Professor
C.S. Mott Group for Sustainable Food Systems
309 Natural Resources Bldg
Michigan State University, East Lansing MI 48823
Voice: 517-353-1914
Email: [email_address]

Research & Evaluation Short Course

by Taking Root 5th Annual Farm to Cafeteria Conference on May 07, 2010

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Research & Evaluation Short Course — Presentation Transcript