Constraints & Considerations

Before any decisions are made about the recipes that will be trialled and implemented in the school's tuckshop, there are many things to consider that need to be taken into account.The following table of Constrains & Considerations shows the list of things needing to be thought about and resolved before any further advances are made with this campaign.

Constraints:

Considerations:

Time available to the staff in the tuckshop Does the food meet the requirements of the brief? The skill levels of the volunteers in the tuckshop and will they be able to create the foods? Are there any special requirements to create the food Time we have to decide on the recipes that can be used Has to be healthy The sustainability of the ingredients we have to use, how good the food is for our health, the impact on the environment and people what foods they produce and eat (what foods we like) All work needs to be submitted including workplans, recipes and evaluations How we are getting the message out to the consumers of the products Developing a catchy slogan, posters Money to purchase items needed for the campaign Advertising to the school using assembly, newsletters, posters Need to include the Meatrix program Implementing the taste testing sessions Giving out a food analysing sheet and recording feedback given Have a nutritional panel from food works about the food we created Develop the mini recipe book including the nutritional food panel food the foods including colour pictures, names, Using an online blog as the process journal which needs to be regular updates Using APA reference Three trial recipes and then a final recipe Questionnaire

The cost of making the foods Able to be modified Change the pieces of the recipe that aren’t as healthy as the others What types of foods are common with teenagers? What dietary requirements can influence what foods are made? Theme for the food Campaign loans and information Presenting the idea to the school community What recipes we going to consider using (meat-free)? Can we use seafood? Taste e.g. sweet or savory? Consider how the item is portioned How will I make it look appealing to the consumer? Who is the target market? Diet requirements Culture and religious requirements How will the campaign be implemented in the school community? Do we need group roles or group leaders? Where is the food coming from and is the resource sustainable? How do we ensure all the group members are pulling their own weight and contributing to the tasks given?