SYSTEMS THINKING: A CONCRETEEXPERIENCE WITHIN THE CHARTWELLS      FOOD SERVICE SYSTEM                                     ...
INTRODUCTIONThe Issue: Actual and Perceived Food Quality
FRAMING THE ISSUEThe American Lifestyle     The Budget   Factory Model                            Stakeholders
RBGS – DRAFT 1      Student Opinion of Food Quality Over Time                               Present  F  O  O              ...
Actual Food Quality Based Upon Health/                                                  Nutrition Standards               ...
UNDERSTANDING THE PROBLEMPerceptionsStudents Standards
DESIGNING A SOLUTIONLeverageTipping PointsAlternativesNudgesJumping Fences
PROTOTYPE   Core Courses            CUA 1211: Introduction to Culinary Arts            CUA 1011: Fundamentals of Food     ...
CONCLUSIONS Band-Aids Vs Long Term Solutions        Biases and Heuristics             Immersion Food Standards are Ever Ch...
REFERENCES••   American Heart Association. (2012). Statistical fact sheet. In Nutrition & Cardiovascular Diseases. Retriev...
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Final presentation systems thinking

  1. 1. SYSTEMS THINKING: A CONCRETEEXPERIENCE WITHIN THE CHARTWELLS FOOD SERVICE SYSTEM Including: Results The Issue: An Introduction Framing Gaps Understanding Solutions Designing Prototype Causes Conclusion By Mary Perotti
  2. 2. INTRODUCTIONThe Issue: Actual and Perceived Food Quality
  3. 3. FRAMING THE ISSUEThe American Lifestyle The Budget Factory Model Stakeholders
  4. 4. RBGS – DRAFT 1 Student Opinion of Food Quality Over Time Present F O O Desired Outcome D Q U A Current Situation L I T Y SEMESTERS
  5. 5. Actual Food Quality Based Upon Health/ Nutrition Standards Desired Outcome RBGS – DRAFT 2Actual Food Quality (Nutrition/Health Benefits) Present Current By implementing more local food Student Opinion of Food Quality over Situation and organic foods into the system, the goal is that there will be more F Time Present nutritional and health benefits Desired associated with them, and O Outcome therefore the desired outcome will O be higher. D Q Current Sept Oct Nov Dec Situation U Months in Semester at Green Mountain College A L I T Y SEMESTERS
  6. 6. UNDERSTANDING THE PROBLEMPerceptionsStudents Standards
  7. 7. DESIGNING A SOLUTIONLeverageTipping PointsAlternativesNudgesJumping Fences
  8. 8. PROTOTYPE Core Courses CUA 1211: Introduction to Culinary Arts CUA 1011: Fundamentals of Food CUA 1075: Restaurant Intensives (1 credit each) CUA 2011: Food Policy CUA 3054: Nutrition and Health ENV 3093: The Environmental Professional CUA 4090: Internship in Culinary Arts CUA 2025: Satellite Restaurant Block Course CUA 2023: Cerridwen Farm Participation CUA 2031: Entrepreneurship Choose one of the following lab courses: CHE 1021: General Chemistry I ELA 1017: Introduction to Environmental Chemistry Electives CUA 2060: The History of the Culinary Arts CUA 2061: The Legal System: Food and Policy CUA 2067: Wine and Beverage Studies CUA 2070: Pastry and Dessert Studies CUA 2073: Sustainability Studies SFS 2002: Food Preservation CUA 3023: Accounting CUA 3055: Marketing CAU 4056: Mixology Class (Bartending) CUA 3058: A History of Agriculture CUA 3075: Food Ethics CUA 3057: Plating and Serving CUA 4025: In the Kitchen CUA 3013: Local Food Sourcing CUA 2045: New Venture Creation CUA 3025: Food Ethics CUA 3040: Composting Management CUA 2075: Food Justice
  9. 9. CONCLUSIONS Band-Aids Vs Long Term Solutions Biases and Heuristics Immersion Food Standards are Ever ChangingSubjective Vs Objective Food Quality Overall Understanding
  10. 10. REFERENCES•• American Heart Association. (2012). Statistical fact sheet. In Nutrition & Cardiovascular Diseases. Retrieved from http://www.heart.org/idc/groups/heart- public/@wcm/@sop/@smd/documents/downloadable/ucm_319591.pdf•• Berger, W. (2010). CAD Monkeys, Dinosaur babies and T-shaped people: Inside the world of design thinking and how it can spark creativity and innovation. New York: Penguin Books.• Brown, T. (2009). Change by design: How design thinking transforms organizations and inspires innovation. New York: Harper Business.• Gladwell, M. (2002). The tipping point: How little things can make a big difference. New York: Little, Brown and Company.• Meadows, Donella H., Thinking in Systems: A Primer. White River Junction, VT: Chelsea Green, 2008.• Mitroff, I. (1998). Smart thinking for crazy times: The art of solving the right problems. San Francisco: Berrett-Koehler Publishers.• NECI. (2012). New england culinary institute (neci) academic programs. Retrieved from http://www.neci.edu/academic-programs• Richmond, B. (2005). An introduction to systems thinking: Stella software. Lebanon, NH: isee Systems, Inc.• Sterman, John D., “Risk Communication on Climate: Mental Models and Mass Balance,” Science 322 (24 October, 2008), 532 – 533.• Thaler, R. H., & Sunstein, C. R. (2009). Nudge: Improving decisions about health, wealth, and happiness. New York: Penguin Books.• Ulmer, G. (2011, February 23). Caloric intake of a normal person. Retrieved from http://www.livestrong.com/article/389267-caloric-intake-of-a-normal-person/•• Zagorsky, J. L. (2012). The freshman 15: A critical time for. Wiley, Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1540-6237.2011.00823.x/pdf•• Images in Farm to Table Section:• (2008). Gmc cerridwen farm. (2008). [Print Photo]. Retrieved from www.greenmtn.edu•• (2010). Culinary Student Image (2010) [Print Photo]. Retrieved from https://www.seattlecentral.edu/wp/seattle-culinary-academy/program-parent-cularts/culinary-arts/•• (2011). Chartwells food system (2011). [Print Photo]. Retrieved from www.greenmtn.edu•• Interviews/Discussion Information:•• Interview with Dave Ondria 11/27/12• Meeting with Center of the Plate Club 12/03/12

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