The project is about making healthy and nutritious food available on campus by designing an economical and healthy menu with variety of food groups and items

1. Availability of Healthy Food on
Campus
Project Management: Richa Sinha
and Vijyendra Singh Thakur

2. RESEARCH

8. Work Break Down Structure
Healthy Food
Service on Campus
Creating a viable, feasible and desirable business
model for healthy food services.
Meeting existing
demands
Creating new
demands
Identifying the present
demands, supply, pricing
mechanism and user groups
Substituting higher nutritive value inputs
to meet the present demand, supply ,
pricing.
Identify unmet needs
and demands Awareness
campaigns and
lobbying

9. Meeting existing demand / price point
Identifying the present demand, supply,
pricing mechanism and user groups (A)
• Quantify the tastes and
preferences of all users based on
most consumed menu item.
• Dividing user groups based on the
above mentioned and list the
priorities of each user group.
• Breaking down the stri shakti
supply and pricing ( raw material,
labor, logistics, storage) into input
costs and margins per item.
• Noting down the good and bad
points per user group with
respect to the current service
(provide this data to team (B) and
(C).
Substituting higher nutrition value inputs to
meet the present demand and pricing (B)
• Ascertaining the nutrition per
unit cost of each item.
• Defining balanced diet for the
critical user group.
• Identifying the ingredients that
meet the existing price points as
we as nutrition value.
• List the user groups along with
their items of preference and
their reasons/priorities/tastes
and then develop recipes to
replace these based on the user
tastes and priorities.

10. Creating new demand/price point
Identify unmet needs and
demands
• In-context immersion:
Accompany a user group for
lunch or snacks.
• Sacrificial Scenarios: Provide a
similar situations and ask user
group to chose between different
food items in the pictures. Ask
and note down reasons for
choice.
• Suggest more tests.
• Based on data diversify the
recipes for users with huge
demand but lack of variety or
enhance taste using insights on
taste. Also gather new insights
Awareness campaigns and
lobbying
• Create awareness through well
placed visualizations on
campus.
• Facilitate discussion and
debate with respect to healthy
eating in campus.
• Lobby with canteen
committee members by
revealing to them the lack of
quality food, over use of
potatoes and oil, long waiting
queue (MBA students concern)
and lack of standardization.