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COMMUNITY OPERATING PLAN

A. PROJECT INFO:
Event: Food Day Topic: Promotion of local food, sustainability and
food policies
Event Date: 10/23/14 Location: Student Center
Intern Name(s): Becca Curry, Jackie Farrall, Sarah Iske
Team Leader: N/A Preceptor: Karen
Person responsible for writing the COP: Becca Curry, Jackie Farrall, Sarah Iske

B. NEEDS ASSESSMENT:
1. Identify site contact: N/A
2. Identify population
a) Gender- both
b) Age- primarily college age (18-22)
c) Education level- Undergrad
d) Number of participants- N/A
3. How was topic determined (Did you speak with anyone about the group? Did you get to observe
the setting and participants beforehand? If so, describe the participants and any other pertinent
information (i.e. if in a classroom, observe classroom management techniques).
Our topic was determined based on the goals and mission of Food Day. The national Food Day
website was consulted in order to make sure that our event aligned with their focus.
a) Other programs recently presented- N/A
b) What the audience knows- Campus members have little to no education on Food Day
itself. Students most likely have some awareness of local foods and understanding that food waste
is a concern. There are many organizations on campus that have a proactive stance on sustainability
and promotion of wellness in the community such as Campus Ecology and KSC Champions.
c) What the audience wants to know - what is relevant- The audience is interested in
learning more about Food Day and the general community organizations. Keene State College is a
huge part of this community so expanding the students knowledge about the community outside of
just the college is very important.
d) Evaluate health literacy - and other cultural issues- Health literacy determined to be
moderate. Most students have experience with general health classes which introduce them to
health terms and conditions but many may not pursue this any further. General assumption that
since they are enrolled in college students have completed a physical within the last few years so
have a basic understanding of their own health as well.
4. Setting - tour of facility
a) Room size and set up (diagram)- Hall in student center- wide open hall with tables along
window side. Twelve tables (5 ft or 6ft) lined up along the wall: 8 along windows and 4 down
entrance way. One separate table set up in the cage.
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b) Presentation resources: Computer for the slideshow, apples, paper plates, handouts, 2
poster boards, Instagram, Facebook, tables
Availability of food prep area- N/A
AV resources - space available for visual teaching aids- N/A
5. Day of week/ time of day for presentation- Thursday October 23
rd
from 10:30 am- 2:00 pm
6. Duration
a) Attention span- Brief 5-10 minute discussions are anticipated at each station (~12
stations)
b) Conflict with other activities for population- Since it is a Thursday students will have
classes to attend so may not be able to dedicate a significant amount of time. This also spans lunch
hour so hungry students passing through the student center may have their eyes locked on the food
and not notice all the displays. Global chef day in the dining commons was also occurring
simultaneously which may have preoccupied a lot of students and enticed them to go to the DC
instead of the student center.
7. Marketing potential - whose responsibility- All team members took responsibility for marketing.
Marketing was done for free through facebook, instagram and word of mouth. Handouts that were
printed off at the library were posted around campus and the community to increase awareness.
Further printing of handouts was done through Redball.
8. Budget
a) Will there be a charge- No charge for the event
b) Funds to cover supplies- $4.00 Apples from Hannaford
c) Cost of marketing- Redball charge $8.00
9. Best way/time to reach site contact for future plans- Preceptors best form of communication is
via e-mail.
10. Write a community group focused PES statement based on your assessment.
Food and nutrition related knowledge deficit related to little or no prior nutrition education as
evidenced by an unawareness of Food Day and goals of celebration.
C. RESEARCH AND PLANNING (how, who, and when the process of your work):
1. Meeting Dates
9/16: Meeting with Karen Balnis, Sarah Iske, Becca Curry and Jackie Farrall
9/23: Meeting with Karen Balnis, Sarah Iske, Becca Curry and Jackie Farrall
10/7: Meeting with Karen Balnis, Sarah Iske, Becca Curry and Jackie Farrall
7 day meeting 10/14/14 With Karen, Becca and Jackie
Evaluation meeting scheduled for: N/A
2. Based on the results of the needs assessment, what did you do to prepare?- To prepare for the
event local organizations were contacted and ask to participate. Local vendors and organizations
were reached out and asked to set up a display in order to promote their business and explain their
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relation to local or sustainable goals. Promotion and education on Food Day was done in order to
boost awareness in community.
3. How did you go about the development process? Who was involved? Karen was an integral
part in our development process and helping establish a vision for the event. Meetings were held
regularly to assess that project was moving in the correct direction and to make sure appropriate
groups were being contacted to ask for participation. Once the vision was established sites were
able to be contacted and the displays were created to portray the message of the event.
4. What resources did you use? Why did you choose them and how did you find them? Relate
back to your assessment section.- Online resources to research local organizations- such as business
websites, newspaper articles and Monadnock Menus. Online resources were relied on because we
were able to research a variety of organizations that may not have been as informative if we visited
in person. However some site visitations were considered necessary in order to gather information.
The farmers market was visited in person to establish a face-to-face relationship with the farmers.
Important to include local farmers and support this community since it went along with the vision
of the event.
D. DEVELOPMENT (what the outcome of your planning and development):
1. Measurable Learning Objectives:
1. Promote local foods.
2. Increase awareness of the importance of sustainability.
3. Educate on food policies.
2. Outline of presentation: N/A

3. Describe how your presentation addresses different learning styles:
Auditory: Discussion with participants who stop by display stations and hope to encourage
communication among the students themselves.
Visual: Display boards set up and Keene State Food Waste
Kinesthetic: Apple activity- have participants try two different apples one from a local farm
and the other from a grocery store. Audience walked around the event from display to display
which encouraged movement and allowed for freedom to view displays that appealed to them
most.
List ways that you included multiple intelligences in your planning:
display boards will allow for visual learning
discussion will allow for auditory
handouts will be provided to support visual learners
incorporations of snacks and activities will promote applied learning techniques
4. Explain how your planned evaluation method will show whether your learning objectives were
met. Goal is to promote Food Day and bring awareness to the nation wide celebration by tracking
how many students stop by the displays; this will then help us assess how successful our
promotional tools were.
5. What problems did you encounter in the development process?
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There were a lot of ideas tossed around and some misunderstandings about display table
confirmations at first. This was the first Food Day event here at Keene, therefore this event was a
learning process. We needed to educate the community and vendors on what the event was about
in order to get organizations to participate in Food Day. We found that some vendors were harder
than others to reach. Since this was the first year, we did not have a prior relationship with these
organizations to work with.
Complete sections E after the presentation/event is complete.
E. IMPLEMENTATION and EVALUATION:
1. For a program or presentation, describe objectively what happened the day of the
presentation, using examples. Include any last minute changes to the planned setting, audience,
number of participants.
The day of the event, we arrived at the Student Center at 9 am to begin setting up. First, we
set up the Food Day display and the Benefits of Going Local display. Then, we waited for the other
organizations to arrive and the arrival time was set at 9:30 am. Slowly the groups began to show up
and set-up. Each organization was assigned a specific table in order to spread out the food samples
that were being provided. Some organizations arrived late due to the rainy weather. The Campus
Ecology group was an organization that we had contacted but they had never responded. On Food
Day, they showed up last minute, luckily we had a spare table available for them. Everything was
ready between 10:30/11 and students/community members began to stop by to learn about the
display. MFCC and the KSC Champions were two groups that did not show up for the event. KSC
Champions notified us in the morning that they would not be coming and we did not get any
cancellation notice from MFCC.
2. Did the presentation go as planned? Reflect on what went well?
For the most part, the presentation went as planned, other than some organizations
cancelling and one organization showing up unexpectedly. Everyone else showed up to promote
their organization on time and provided adequate information and handouts. Participants seemed
to really enjoy the Keene State Food Waste display, the apple tasting activity, the Monadnock Food
Co-op samples, the Campus Ecology free water bottles, and the Stonewall Farm cheese samples. AS
the event coordinators, we were really happy that some organizations were able to bring in samples
or giveaways for the participants to enjoy.
3. How did the audience react to the presentation? Summarize and comment on preceptor
feedback.
There were a lot of reactions to the food waste display because some students and faculty could
not believe that was from their breakfast, lunch and dinner from the prior day. The apple taste
demonstration
4. How well did the audience grasp your objectives?
The audience was shocked by the food waste display and became more aware of the importance of
sustainability. Some students and faculty could not believe that much food was getting sent to the
dishwasher without even being touched. The apple demonstration allowed the audience to taste
the difference between the local apples and the grocery store apples. The audience could taste the
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difference in the apples and understand the importance of buying local foods. Campus Ecology was
an organization that focused on talking to participants about food policies.
5. What would you do differently/the same the next time - or what would you change if you had
more time? How effective do you feel your program/material was for the target audience?
If we had a chance to do something differently, we would have liked to further promote our event
with a blog post for each of the organizations to post on their websites. If we had more time to plan
for the event, we wouldve liked more time to get people involved on the Instagram photo contest,
however, we did have twelve participants which was a good amount considering our shorter time
frame. Also if we had more time, we wouldve liked to have more samples available from each of
the organizations. More time would have allowed for better planning of samples. Our target
audience was receptive to the eye opening information at each of the displays and we feel the
handouts contained useful information. Anyone who took handouts will be able to reference them
again for more information on local farms and vendors, food policies, and organizations.
6. Recommendations for future Interns: Organization is key to make sure that this event is a
success. There are a lot of turning wheels that must be considered; making sure that you have
enough interns working the event is important to manage all of these different aspects is essential.
Assigning one person to be the correspondent with the organizations coming to the event is also
recommended to prevent confusion and keep emails consistent.
Further promotion of the event via blogs on organization websites would also be advised.
Expanding the audience to community members outside of Keene would bring more individuals to
the event and add diversity among the audience.
7. Financial Report:
Cost of Development: (Includes: labor for preparing the project, food cost for testing the food
activity; please note that labor costs include hours worked by ALL team members)
Labor ($25/hour): (49 x 25)+ (38 x 25) + (20 x 25)= $2,675
Food: N/A
Cost of Presenting: (Includes: labor, food, flip charts ($28), see following link for cost of copies
http://www.keene.edu/mailsvs/printfees.cfm, and other supplies)
Labor ($25/hour): ((5x3) x 25)= $375
Copies: 200 X.04= $8.00
Food: $14 Apples purchased from Alysons Orchard (own money) and Apples purchased from
Hannafords (p-card purchase)
Other supplies and costs: 2 poster boards x $28, construction paper $5,
Overall costs: $3,213
Within one week of the presentation, provide internship preceptor with a completed COP,
Presentation Evaluation form, Handout(s), a Team Leader Report, and PDE if completed by an
outside supervisor. (PDE required for sites with 2 presentations or >32 hours). Attach a copy of the
materials, PowerPoint, and any handouts/resources used for the presentation.