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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 <ul><li>Food “improvement” and changes in the 3 P’s are vital, and need to be measured, but… </...
Elements of effective partnerships <ul><li>Are the food service professionals in the driver’s seat? </li></ul><ul><li>Do c...
Elements of Learning Supply Chains <ul><li>What changed? Efficacious? Replicable? Fair? </li></ul><ul><li>What was learned...
Thank You! <ul><li>David S. Conner, Ph.D., Assistant Professor </li></ul><ul><li>C.S. Mott Group for Sustainable Food Syst...
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Research & Evaluation Short Course

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Research & Evaluation Short Course

  1. 1. Evaluating partnerships… David S. Conner , Ph.D. C.S. Mott Group for Sustainable Food Systems Michigan State University
  2. 2. Improving School Food
  3. 3. Measuring the Right Things <ul><li>Food “improvement” and changes in the 3 P’s are vital, and need to be measured, but… </li></ul><ul><li>They must be accompanied by changes in people </li></ul>
  4. 4. Elements of effective partnerships <ul><li>Are the food service professionals in the driver’s seat? </li></ul><ul><li>Do community partners have deep understanding of the school food service business ? </li></ul><ul><li>What changes in knowledge and attitudes occurred (or may need to occur)? </li></ul><ul><ul><li>School food professionals? </li></ul></ul><ul><ul><li>Community partners? </li></ul></ul><ul><ul><li>Vendors? </li></ul></ul><ul><ul><li>Farmers? </li></ul></ul><ul><li>Learning Supply Chains </li></ul>
  5. 5. Elements of Learning Supply Chains <ul><li>What changed? Efficacious? Replicable? Fair? </li></ul><ul><li>What was learned? How was “new” knowledge created and communicated? </li></ul><ul><li>Were the vendors partners too? </li></ul><ul><li>Key themes: </li></ul><ul><ul><li>Competition </li></ul></ul><ul><ul><li>Cooperation </li></ul></ul><ul><ul><li>Compromise </li></ul></ul>
  6. 6. Thank You! <ul><li>David S. Conner, Ph.D., Assistant Professor </li></ul><ul><li>C.S. Mott Group for Sustainable Food Systems </li></ul><ul><li>309 Natural Resources Bldg </li></ul><ul><li>Michigan State University, East Lansing MI 48823 </li></ul><ul><li>Voice: 517-353-1914 </li></ul><ul><li>Email: [email_address] </li></ul><ul><li>  </li></ul>

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