SYSTEMS THINKING: A CONCRETE EXPERIENCE WITHIN THE CHARTWELLS FOOD

SERVICE SYSTEM

Including:

The Issue: An Introduction

Framing

Understanding

Designing

Prototype

ConclusionCauses

Solutions

Results

Gaps

By Mary Perotti

INTRODUCTIONThe Issue: Actual and Perceived Food Quality

FRAMING THE ISSUE

Stakeholders

The American Lifestyle

The Budget

Factory Model

SEMESTERS

Present

FOOD

QUALITY

Desired Outcome

Current Situation

Student Opinion of Food Quality Over Time

RBGS – DRAFT 1

RBGS – DRAFT 2

Sept Oct Nov Dec

Present

Desired Outcome

Current Situation

Actu

al F

ood

Qua

lity (

Nut

rition

/Hea

lth

Bene

fits)

Actual Food Quality Based Upon Health/

Nutrition Standards

By implementing more local food and organic foods into the system, the goal is that there will be more nutritional and health benefits associated with them, and therefore the desired outcome will be higher.

Months in Semester at Green Mountain College

SEMESTERS

PresentF

O

O

D

Q

U

A

L

I

T

Y

Desired Outcome

Current Situation

Student Opinion of Food Quality over Time

UNDERSTANDING THE PROBLEM

Perceptions

Students Standards

DESIGNING A SOLUTION

Leverage

Tipping Points

Alternatives

Nudges

Jumping Fences

PROTOTYPE Core CoursesCUA 1211: Introduction to Culinary ArtsCUA 1011: Fundamentals of FoodCUA 1075: Restaurant Intensives (1 credit each)CUA 2011: Food PolicyCUA 3054: Nutrition and HealthENV 3093: The Environmental ProfessionalCUA 4090: Internship in Culinary ArtsCUA 2025: Satellite Restaurant Block CourseCUA 2023: Cerridwen Farm ParticipationCUA 2031: Entrepreneurship

Choose one of the following lab courses:CHE 1021: General Chemistry IELA 1017: Introduction to Environmental Chemistry

Electives CUA 2060: The History of the Culinary ArtsCUA 2061: The Legal System: Food and PolicyCUA 2067: Wine and Beverage StudiesCUA 2070: Pastry and Dessert StudiesCUA 2073: Sustainability Studies SFS 2002: Food PreservationCUA 3023: AccountingCUA 3055: MarketingCAU 4056: Mixology Class (Bartending)CUA 3058: A History of AgricultureCUA 3075: Food EthicsCUA 3057: Plating and ServingCUA 4025: In the KitchenCUA 3013: Local Food SourcingCUA 2045: New Venture Creation CUA 3025: Food EthicsCUA 3040: Composting ManagementCUA 2075: Food Justice

CULINARY ARTS @ GMC

CONCLUSIONS

Band-Aids Vs Long Term SolutionsBiases and Heuristics

ImmersionFood Standards are Ever Changing

Subjective Vs Objective Food QualityOverall Understanding

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