The intern summarizes their 12-week internship with Bon Appetit at Google. They provided support to the Food Choice Architecture team, who works to influence healthy eating decisions through environmental cues and behavioral science principles. The intern organized nutrition classes, developed projects on food labeling and protein research, and shadowed cafe operations. They gained skills in project management, confidence, and time management in the fast-paced work environment. The intern proposes future ideas for Google's food team like drone delivery, an online food blog, and personalized snack boxes delivered to employees.

1. food choice
architecture
internship
Bon Appetit @ Google

2. Hello!
I am Hannah
Wigington
This is my presentation of my
12 week internship with Bon
Appetit @ Google.

3. This section explains my
introduction to the concept of
food choice architecture
through “Googley eyes”
1.
INTRODUCTION

4. “Decision makers do not make choices in a vacuum.
They make them in an environment where many
features, noticed and unnoticed, can influence their
decisions. The person who creates that environment is,
in our terminology, a choice architect.”
Thaler & Sunstein, “Nudge”

5. Over the course of this twelve week internship, I have had the
opportunity of supporting the efforts of Bon Appetit’s Food
Choice Architecture (FCA) Team at Google Headquarters. As an
intern, I have gained a 360-degree perspective, a visionary
platform, on the intersecting management and the
collaborative missions and values between Bon Appetit and
the Google Food Team. FCA’s leadership is represented by
their interface with Google in creating healthy food options
centered around behavioral sciences and choice influence
design to promote engagement and enablement among
Googlers. Within these past twelve weeks, I have embraced
unparalleled learning opportunities and professional growth
within an enterprise whose mission at heart is to make healthy
easy (and fun!).
EXECUTIVE SUMMARY

6. food-choice architecture
Nutrition-focused
The intersection of
nutrition and health,
including but not limited
to best practices for
healthy hydration, portion
awareness, and colorful
variety.
Behavioral-science
Seeks to understand
people’s behaviors
regarding food and
beverage selection.
Accounting for cold states
vs. hot states in decision
making.
Pilot studies
Studies evaluate how to
make appropriate
adjustments to the
accessibility and
presentation of “healthy”
foods and beverages.
Results from these studies
can help both parties
reframe direction to
making healthier
alterations.

7. This section highlights events
and classes taught by the
FCA team, “as well as
contributions I made to other
projects and assignments.
2.
FCA TEAM
PORTFOLIO

8. EVENTS
This section showcases my
involvement with the FCA team and
their events around campus

9. food for your
wellbeing
These wellness-focused classes
are held in Kitchen Sync’s
Teaching Kitchen. In collaboration
with Chef Kim and Rebecca, we
joined forces to offer classes that
provide culinary techniques and
also dabble at health and
nutrition.

10. The goal of this class was to expose the Googlers to
different techniques that can be applied to summer fruits.
These techniques can inspire the Googlers to be creative
in selecting, preparing, and enjoying the flavors of produce
in peak season. Slides can be found here on the
presentation of summer fruit health benefits and tips to
change habits.
Sweet & Savory Side of
Summer Fruits
FFYWB class

11. In ode to tomato season, this class highlighted the tomato’
s lush, ripe flavors and their versatility in various dishes.
While Chef Kim demoed how to make Tomato Basil Pesto
soup and Tomato Bruschetta, I presented on the nutrition
and health benefits of tomatoes in between demo
segments. Talking points from the class can be found here.
Versatility off the Vine
FFYWB class

12. How I ate to lose 70 pounds
Googler, Shehryar Siddiqi, facilitated this class to share his weight loss story and also
prepare his infamous Sriracha Orzo Salad and Turkey Sloppy Joes.
FFYWB class

13. google child
care
The food choice team visits the
child care center to plant the
seed of developing healthy
eating habits at a young age for
the children as well as their
parents.

14. Chef Kim, Rebecca, and I visited the child care center for a hands-
on experience of creating a homemade pasta dish from start to
finish with the “Pomolive” class. I assisted the children with
cutting the tomatoes and tearing basil leaves for the tomato
sauce, as well as demonstrating how to knead the pasta dough.
The children loved this tactile experience.
Homemade Pasta & Tomato
Sauce
GCC class

15. pop-up eats
Pop-up eats are renown for
their innovative and engaging
take on the experience of
snacking. They are often held in
unconventional spaces to
provide an opportunity for
Googlers to step away from
their desk and engage in casual
collisions. Pop-ups offer a
healthy snack for the afternoon
slump as well as nutrition
tidbits.

16. Who's your edamame?!
I designed and wrote nutritional content through signage
and takeaways for the Googlers at this mid afternoon
pop-up. We hosted the event outside of Coffee Lab where
Googlers enjoyed the four innovative flavors of edamame
as a nutrition powerhouse snack.
Quench your thirst
I created signage for the event where Googlers learned
the importance of hydrating the healthy way. The team
and I assisted the Googlers with flavor suggestions and
assembly of personalized waters with fresh fruit,
vegetables, and herbs.
pop-up

17. hump day
huddle
Each Wednesday, the business
administration interns met for Hump
Day Huddle. These weekly meetings
were organized as an opportunity for
the interns to learn more about the
management of Bon Appetit. Guests
were often brought in from BA @
Google to share their day-to-day
responsibilities and provide insight to
how they climbed the ladder of success.

18. cafe
operations
With this experience, I shadowed Andrew
Perlik, cafe manager at Kitchen Sync, to
better understand food service
management and daily operations of a
cafe. I received a safety walk through of
Kitchen Sync, participated in a Ten @ Ten
(which covered the topic of hospitality) and
also joined the review and sampling of the
lunch menu. During lunch hours, I
observed how Andrew manages the floors,
whether that be responding to a Googler
concern or tidying up the tables.

19. PROJECTS
This section reflects my contributions to
various projects and assignments.

20. objective: To test whether or not pizza
portion sizes affects total volume served
during lunch. We compared three
different portions: baseline slices (12
slices), regular slices (16 slices), and large
slices (8 slices) from three cafes.
pilot summary: For each cafe, I
collected the week’s worth of data for
each portion size. I then analyzed the
data to find that there was more
consumption when the pizza was cut into
8 slices per pizza. Results from pilot
found here.
pizza pilot

21. This project reflects a new
approach for labeling fruit within
the microkitchen. Based on the
global inventory of fruit, each is
now separated into 15 different
categories based on their nature.
For each different category, I wrote
a description which includes the
fruit’s physical appearance and
flavor profile, and highlights the
fruit’s health benefits.
MK fruit signage

22. part one: The overall objective was to
provide guidance to the procurement
team when purchasing plant-based
proteins. I helped create a doc that
distinguishes the nutrient claim of plant
proteins based on a 100 gram serving.
part two: The aim for this part is to find
the sweet spot between both the
biological value and sustainability of
protein. This sweet spot would identify
proteins that are best absorbed by the
body and also environmentally friendly.
My responsibility for this project was to
research and identify the biological
values of various protein sources.
protein project

23. I developed three separate cooking
books for the teaching kitchen--one
for Code for Cooks 101, one for
Code for Cooks 102, and one for
Guest Chef/Single Subject. I
formatted each recipe to fit the new
Google facing template. These
recipe books provide a
consolidated source for Googlers to
access any recipe from the
particular class as a shared file or a
tangible book.
teaching kitchen
recipe book

24. additional projects
behavioral-science
subject
I supported Kenny
Tranquille with various
projects grounded on BSci
and nutrition. For the first
project, I researched
external models of
classification for healthy
snack items. The second
project I assisted Kenny
with was in regards to the
BSci cafe guidelines. I was
tasked with updating
sheets in order to
generate status reports.
ingredient & allergen
labeling
I attended several
trainings on the latest
menu labeling
requirements in cafes for
allergens and color
coding. The rollout
expanded the list of
allergens to call out as
well as listing every
ingredient. I then edited
the child care menus to be
in-line with these updates.
food for your well-being
curriculum
I developed a 10-topic
curriculum, each with a
nutrition subject, learning
objectives, and activities
relating to the topic.
These topics are potential
ideas for the 2016
curriculum and
correspond to latest or up
and coming food and
beverage trends.

25. additional projects, cont.
descriptive menu
labeling
This descriptive menu
labeling guide I developed
includes suggestions on
how to better label menus
in order to make the
dishes sound more
engaging and appealing.
The guide breaks down
the descriptive labels into
different categories and
provides steps for the
name game.
literature review
The procurement team
requested scientific
research on on the safety
and efficacy of tricalcium
phosphate and vitamin
D2. Using my evaluation
skills of evidence-based
research articles, I drafted
a literature review
including summaries of
the articles and overall
consensus of the vitamin’s
safety and efficacy.
hydration hero quiz
I collaborated with my
team on this assignment
to design and build
questions for a hydration
hero quiz. I researched
credible information
relating to healthy
hydration which was used
to develop the questions.
The quiz will be used for
the hydration campaign to
raise awareness and
improve understanding of
the importance of healthy
hydration.

26. 2.
PROFESSIONAL
GROWTH
This section reviews the
achievements, challenges, and
technical skills I have acquired
over the past 12 weeks

27. ACHIEVED
SKILLS

28. achieved skills
personal responsibility
The internship has
provided me with the
work discipline only this
sort of environment can
provide. Because my boss
worked off campus at
times, it was crucial I have
self-discipline. It was
crucial that I stay
motivated and self-
directed in order to
complete projects and
assignments on time.
confidence
With this internship, I
have gained both
professional and personal
confidence. I have
confronted and overcome
the “fear of the unknown”
in reference to what it is
like to work in a
professional environment,
especially at Google. I am
more confident with my
abilities and how to
effectively apply those
skills to my team.
time management
The environment of
Google is very fast paced
and ever-evolving. As an
intern here, I had to grow
accustomed to more rigid
timelines, multitasking,
and keeping all deadlines
organized. I have greatly
enhanced my time
management skills
through Google Calendar
and constantly checking in
with my team members.

29. CHALLENGES
Here are a few internship obstacles and
ways to overcome them

30. challenges & solutions
challenge #1
Adjusting to the “Google
Voice”--the clear, warm
style Googlers love--can
pose a challenge when
writing
Solution: Channel your
inner “googliness” by
reaching out to MCE
support
challenge #2
The fast-paced, dynamic
environment that keeps
you on your toes can
become a challenge with
deadlines
Solution: Grow to
become resourceful with
your time and energy and
think on your feet
challenge #3
Working for a non
conventional company
like Google can be
intimidating with all the
creative thinking
Solution: Learn to be
confident with your work
and do not doubt your
work or creativeness

31. FUTURE
IDEASProposals for the Google Food Team in
Year 2025

32. Drone delivery
Googlers would have access to an online ordering
system for their meals, with option of drone delivery.
This would make Googlers more prone to make
decisions in the cold state, meaning decisions are
more likely to be rational and nutritionally conscious.
Google facing blog
A platform for the food choice architecture team to
connect with Googlers and promote their events
going on around campus. The blog could also be used
to provide any discussion relating to nutrition.

33. Snack box
Much like the NatureBox concept of personalized
snack box, Googlers would have the capability of
ordering a box of goodies for themselves or a fellow
co-worker. The boxes would be delivered right to
their desk!
Team of health professionals
Have strategic counsel and influence from the health,
nutrition, and medical communities for a well
connected, brand building specialty.

34. Thank you!
Google and Bon Appetit do not just serve
up food. With each meal, they serve up a
conversation and a culture that inspires its
employees to develop a more sustainable
lifestyle. I want to thank you each for
allowing me to have a taste of this
incredible experience.
You can find me at:
hwigingt@gmail.com