How Can We Bring Healthy Food into Our Campus?

In order to craft effective design solutions, our team did a survey based on our mind-map find out more about how students from the School of Art, Design & Media felt regarding the lack of sufficient healthy options on campus.

Hall Survey 3

We also gathered through interviews that a lack of time to get their food (as most students only have 1 hour for lunch) was one major factor that we will have to address in our solution.

Survey- Bringing Healthy Food to ADM4

In addition, we also asked them about the lack of facilities on campus for storage and cooking of food:

Hall Survey 1

Screenshot 2015-04-28 17.17.22

Hall Survey 2

Hall Survey 2

Once more, we gathered through our interview with the students that their hectic school life prevents them from preparing their own food on campus; on top of that we found out that the hall kitchenettes were under-equipped to cook food.

Kitchenette 2 Kitchenette 1

Based on our findings, we came up with a total of 3 solutions, in chronological order:

  1. Healthy Packed Food
    We aimed to initiate a meal plan (via collaboration with external caterers) where participating students will receive a healthy, pre-packed meal twice a week for lunch. Participating students will pay a standard fee at the start of each month for 8 pre-packed meals (2 a week for a month). As proof of their payment, participating students will be given a meal plan membership card, which they will need to provide when collecting their bi-weekly meals. The ordered bi-weekly meals will be standardized for all students. Pre-packed meals will be delivered to ADM on a bi-weekly basis, and distributed to participating students during lunch period (12pm-1pm). A Meal Plan Team will be set up in order to coordinate the logistics (including the collection of the meals, consolidating payment and facilitating distribution).At first, we contacted CJS Catering Pte Ltd, as they had an outlet on ADM’s campus (Art Pastry @ ADM); however, they were not interested in a collaboration. We then contacted a list of caterers that we felt were in line with our aims: Dfine Catering, Grain, Food Matters, Everyingthingyouwant2be, & Fitthree. Out of these, Fitthree expressed interest in collaborating with us; however, their food delivery system was not suitable for our solution. Basically, Fitthree’s kitchen will cook a set of 3 different meals for each client every Sunday night and deliver them chilled the next day. As this creates additional logistics problems (such as a place to store the meals and reheating them), we decided not to pursue this venture.

PROPOSAL 1

ADM Healthy Eating Meal Plan

Aims/Objectives:

To provide the students of the School of Art, Design and Media with healthy food options in school, on a regular basis to encourage healthy eating among the cohort.

Project Methodology:

To initiate a meal plan (via collaboration with external caterers) where participating students will receive a healthy, pre-packed meal twice a week for lunch.

 

Participating students will pay a standard fee at the start of each month for 8 pre-packed meals (2 a week for a month). As proof of their payment, participating students will be given a meal plan membership card, which they will need to provide when collecting their bi-weekly meals. The ordered bi-weekly meals will be standardized for all students.

 

Pre-packed meals will be delivered to ADM on a bi-weekly basis, and distributed to participating students during lunch period (12pm-1pm). A Meal Plan Team will be set up in order to coordinate the logistics (including the collection of the meals, consolidating payment and facilitating distribution).

Consideration for Partnering Caterers:

  • Viability for bi-weekly delivery to ADM
  •  Affordability of meals (Optimally S$5-S$7)
  • Halal certified, no beef meals
  • Minimum quota for participation (Assuming at least 40-50 participating students and faculty members)

Potential Collaborators:

  • Dfine Catering (62678022)
  • Grain (+65 83074253)
  • Foodmatters (+65 8515 2475)
  • Everyingthingyouwant2be (+65 85008777)

 

Prototype:

Have a one-off session with the collaborators. The team will advertise on Facebook our meal plan and take orders for a prototype session, after which we will contact the collaborators to place an order. We will judge the success of the solution based on the response (number of student participants and satisfaction).

2. Better Equipped Kitchens in Student Halls

We contacted the Student Housing Department for Nanyang Technological University asking if it was possible to better equip the kitchenettes with more stoves and refrigerators so that students can prepare their own meals on campus; this way, they would be able to control the types of ingredients that go into the meals that they eat, instead of relying on the canteen for meals which as not as healthy as they ought to be. In addition, we asked if we may distribute small recipe books and posters in the hall kitchens, so that students might be able to peruse and follow to prepare their own meals on-campusHowever, the Student Housing Department reasoned that to one takes ownership and responsibility towards common facilities, that they could not imagine allowing residents to keep their utensils and necessities in cabinets, and provide a big fridge for them to share. Considerations included how many cabinets to provide and removal of spoiled/expired food in the cabinets and fridges; the hygiene and cleanliness of the hall premises are involved, they do not want to take any risk of residents having food poisoning or having kitchens infested with pests.On the plus side, they were not against putting small recipe books in the kitchenettes with meal suggestions/tips for purchase of healthy/fresh food with longer shelf-life.

Update on proposal 2

We got in contact with Student Housing and received a rather unfriendly response from the Deputy Director:

Screen Shot 2015-04-30 at 12.46.42 pm

We sent the brief description of our proposal and our intentions for contacting them, as seen above.

Screen Shot 2015-04-30 at 12.46.50 pm

The response we got was less than friendly.

Screen Shot 2015-04-30 at 12.50.29 pm

We proposed something else, to take up as a Plan B, if anything else did not work.

Screen Shot 2015-04-30 at 12.47.11 pm

They seemed favourable to a part of that proposal. But we decided against the proposal to work with Student Housing, ultimately.

3. ADM Cookout

We aimed to encourage the students of ADM to adopt healthy eating habits through the organisation of a regular mass cookout session; students will work together to prepare a healthy and wholesome meal in ADM using induction/rice cookers. The mass cookout will be held once a month, for an hour (12pm-1pm ; lunchtime). Participating students will have to sign up for each session in advance and pay a deposit (half of the total participating cost). This sign up will be taking place on a first-come -first serve basis; taking into account logistics – ie. how much food can be prepared using the available number of induction cookers. The monetary fees collected will be used for the purchase of ingredients.
During the session, participating students will work together to prepare the meal. This includes the preparation of ingredients (ie. washing, chopping). This is to encourage social interaction and cohesion among the students. At the end of the session, the prepared food will be shared among the participating students.For each session, the team will be using a new recipe; these recipes are planned with “healthy and wholesome” in mind i.e. participants will be using healthy and organic ingredients and little salt, oil, etc. Additionally, the team continuously will seek out recipes with other specific health-related properties.As this is a student initiated service, we went ahead with a prototype, so that we could fine-tune this solution. Details of our 1st and 2nd prototype will be included in the few posts.

PROPOSAL 3

ADM Cookout

Aims/Objectives:

To encourage the students of ADM to adopt healthy eating habits through the activity of a regular mass cookout session.

 

Project Methodology:

The team will organize a mass cookout session in the students will work together to prepare a healthy and wholesome meal in ADM using induction cookers. The mass cookout will be held once a month, for an hour (12pm-1pm ; lunchtime). Participating students will have to sign up for each session in advance and pay a deposit (half of the total participating cost). This sign up will be taking place on a first-come -first serve basis; taking into account logistics – ie. how much food can be prepared using the available number of induction cookers. The monetary fees collected will be used for the purchase of ingredients.

 

During the session, participating students will work together to prepare the meal. This includes the preparation of ingredients (ie. washing, chopping). This is to encourage social interaction and cohesion among the students. At the end of the session, the prepared food will be shared among the participating students.

 

For each session, the team will be using a new recipe that can be prepared using only an induction cooker. The recipes introduce will be healthy and wholesome – using healthy and organic ingredients and little salt, oil, etc. Additionally, the team will seek out recipes with other specific health-related properties – ie. dishes using stress-reducing ingredients, etc.

 

Prototype:

Have a one-off session where the team will organize a healthy-eating cookout, using one induction cooker, with participating students capped at 20. The team will research for healthy recipes, after which we will place an order for organic ingredients. The session will take place for one hour in the evening, during which participating students will work together to prepare the meal, and consequently share the finished meal. The success of the solution will be based on the response of the participating students.

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