A TRIPLE BOTTOM LINE BY DESIGN STRATEGY TO ELIMINATE FOOD SWAMPS & CREATE BEHAVIORAL CHANGE IN URBAN AREAS

1. EAST HARLEM HEALTHY FOOD
EAST HARLEM
Dok Chon Hyunjug Kim Jennifer Laga
Meghan K. Bumbaugh Rebecca Paul Quentin Koopman

2. 1.0
Executive Summary
1.1 Mission & Goal
1.2 Objectives
2.0
Program Service
2 .1 Opportunity / Desire
2.2 Service Objectives
2.3 Process / User Flow
3.0
Design
4.0
Partnership
4.1 Partner A: Food Distribution Company
4.2 Partner B: Culinary School
02
TABLE OF CONTENTS
4
8
18
21

3. 5.0
Market Participant
6.0
Strategy
6.1 SWOT Analysis
6.2 Marketing Strategy
7.0
Organization Summary
8.0
Implementation Strategy
8.1 Program Implementation
8.2 Business Model
8.3 Measuring Impact
9.0
Financial Plan
03
26
28
31
35
40

4. 1.0
Executive
Summary

5. 05
Economic
Development
Building
Community
Healthy
Lifestyle
Empowerment
MISSION GOAL
VALUE TRIAGLE
1.1 Mission & Goal
Expressed through our value triangle,
our mission is to combine healthy
lifestyle, building community, and
economic development to create
empowerment
To lower obesity rates
through the model of
empowerment

6. Provide a fresh, high quality, curated selection of produce to families of
East Harlem
Create recipes for healthy food prepartion based around “Friday Produce
Pick-up”
Set-up monthly “Chop Chop Club” cooking demonstrations to build skills and
confidence
Partner with a culinary institute, and student or volunteer chef
Provide a plan of action, and assist East Harlem Block Nursery #1 in obtaining
resources needed to plan and serve healthy meals
1.2 Objectives
We aim to develop a community based initiative designed to streamline healthy food
distribution in combination with educational opportunities that influence the eating
behaviors of families in low income areas. This program is designed to create a bridge
between the provision of healthy meals for children and practical resources for parents
to maintain healthy eating habits at home.
OBJECTIVES
06

7. The program will also correlate with the objectives set forth by the Healthy People 2020
initiative, and three of the UN Millenium Development Goals; eradicate extreme poverty
and hunger, improve maternal health, and ensure environmental sustainability.
07
UN Millenium Developing Goal
Healthy People 2020
Science-based, 10-year national objectives for improving the health
of all Americans

8. 2.0
Program
Service

9. 2.1 Opportunity / Desire
Parents and educators in East Harlem desire fresh, high quality produce,
however it is cost prohibitive and not readily available. East Harlem suffers
from high levels of diet-related disease, including heart disease, high blood
pressure, and diabetes. Citizens are likely to buy food from stores that have a
limited supply of fruit and vegetables, which are often poor quality and
generally more expensive than the same products sold at supermarkets in
other neighborhoods in Manhattan.
East Harlem Kitchen Cabinet is a food distribution and education program serving East
Harlem, New York. The program’s focus is utilizing existing food distribution services in
combination with community-based programs to bring fresh, high quality produce
directly to low income families through distribution at educational institutions.
The aim of the program is to promote healthy eating and cooking habits, alleviate food
insecurity issues, and in turn reduce the prevalence of obesity and obesity related
disease in the community.
09

10. 10
83 percent of adolescents in East Harlem reported eating fewer than the rec-
ommended 5 servings of fruit and vegetables each day.1 Over 42 percent of
children in Head Start and the public elementary school system, and nearly 32
percent of high school aged children are obese. Overall, one third of adults in
East Harlem are overweight and an additional one third are obese. 2
2. Community Health Profiles, Second Edition (21(42):1-16). New York, NY:
New York City Department of Health and Mental Hygiene (2006),
http://www.nyc.gov/html/doh/downloads/pdf/data/2006chp-303.pdf
1. Department of Health and Mental Hygiene. (2007). Obesity in East and
Central Harlem: A Look Across Generations (Rep.).
http://www.nyc.gov/html/doh/downloads/pdf/dpho/dpho-harlem-obesity.pdf

11. Head Start Children
At Every Age, Obesity and Overweight are Common in East and Central Harlem
Public High School Students Adult
Public Elementary School Children
Overweight
33%
Healthy Weight
and
Underweight
40%
Obese
27%
Healthy Weight
53%
Underweight
4%
Overweight
15%
Obese
27%
Healthy Weight
67%
Overweight
18%
Obese
14%
Underweight
2%
Healthy Weight
48%
Overweight
19%
Obese
27%
Underweight
5%
At Every Age, Obesity and Overweight are Common in East and Central Harlem 3
3. Department of Health and Mental Hygiene. (2007). Obesity in East and Central Harlem:
A Look Across Generations (Rep.).
http://www.nyc.gov/html/doh/downloads/pdf/dpho/dpho-harlem-obesity.pdf
11

12. East Harlem Kitchen Cabinet has two program components; food distribution
and education. Developed to promote and engrain healthy eating choices into
the lifestyles of both children and parents in East Harlem, the program will:
provide direct access to fresh, high quality, seasonal produce through a
CSA-style food distribution program, addressing the needs of mothers, who are
the primary caregivers and decision makers of the family; and
provide an educational component, engaging mothers and children in food
awareness, preparation, and healthy lifestyle building.
The East Harlem Kitchen Cabinet program will begin it’s initial run at East
Harlem Block Nursery #1 (EHBN1) at 106th street and 3rd avenue in East
Harlem. The program is flexible in its approach, and scalable for replication in
other school programs and community organizations.
3.2 Service Objectives
1112

13. East Harlem Kitchen Cabinet will provide fresh produce selections once a week
through our “Friday Produce Pick-up”. Parents of children attending EHBN1
who choose to enroll in the “Friday Produce Pick-up” will receive a fresh, high
quality selection of seasonal fruits and vegetables on Friday afternoons when
they pick up their child at school. “Friday Produce Pick-up” will be packaged in
a reusable, East Harlem Kitchen Cabinet canvas tote bag, and labeled with the
family’s name. In a year, roughly 50 distribution sessions will be provided.
In addition to produce, each weekly bag will contain two binder-ready “Take
Home Recipe” cards. Each recipe will incorporate the use of that week’s
produce, and provide meal suggestions, and preparation techniques.
Each “Friday Produce Pick-up” will include enough fruits and vegetables to
create both recipes, providing healthy meals for Saturday and Sunday, and
ensuring that both the child and parent have healthy meals during the
weekend.
Recipe binders will be created and decorated by the students, and a
corresponding lesson plan will be developed to engage children in the program,
build excitement, and encourage child-parent joint participation. The children
will associate positive feelings with their binder, which will encourage them to
be involved in collecting recipes and trying the food their parents prepare.
FRIDAY PRODUCE PICK-UP
TAKE HOME RECIPE
13

14. Once a month, educational demos, called “Chop Chop Club”, will be
conducted in conjunction with the “Friday Produce Pick-up”. About 12
education sessions will be offered in a year.
During the demonstration, parents will learn how to prepare the “Take Home
Recipe”, use new cooking tools and techniques, and create recipe variations.
While attending the demo, parents will have an opportunity to share resources,
and interact and engage with their children and with other parents; establishing
a sense of community within the school.
CHOP CHOP CLUB
1st Education
Session
2nd
Session
3rd
Session
1 week
1 month 1 month
1 week 1 week 1 week 1 week 1 week 1 week 1 week
1stD
istribution
Session
2nd
Session
3rd
Session
4th
Session
5th
Session
6th
Session
7th
Session
8th
Session
9th
Session
Friday
Produce
Pick-up
Chop Chop
Club
Program Timeline
14

15. 3.3 Process / User Flow
ORDERING
East Harlem Kitchen Cabinet will organize the food distribution aspect of the
program; based around a CSA (Community Supported Agriculture) model.
Every two weeks, a representative of East Harlem Kitchen Cabinet will
contact the food distribution company to obtain a list of available produce within
our price point for the following two weeks. An announcement will be posted at
the ‘Friday Produce Pick-up” alerting parents to the produce availability for the
following two weeks. Once parents know the availability of produce, they will
decide to opt-in or opt-out for the next two weeks of “Friday Produce Pick-up”.
Opting in will require payment through cash, debit/credit card, or SNAP (Sup-
plemental Nutrition Assistance Program) in order to secure their “share” for the
next two weeks.
An East Harlem Kitchen Cabinet representative will then compose the order
form, and submit it to the distributor. Our concept is to make ordering simple,
easy and efficient in order to save on both labor and produce cost.
“Friday Produce Pick-up” share will be offered in three sizes and priced
accordingly; Small Pick-up (feeds a family of 2 people), Medium Pick-up (feeds
a family of 3-4 people), and Large Pickup (feeds a family of 5 or more).
15

16. 1 week 1 week1 week 1 week 1 week 1 week 1 week 1 week 1 week 1 week 1 week
1stD
istribution
Session
2nd
Session
3rd
Session
4th
Session
5th
Session
6th
Session
7th
Session
8th
Session
9th
Session
10th
Session
Friday
Produce
Pick-up
First Order
& Payment
Order
& Payment
Order
& Payment
Order
& Payment
Order
& Payment
Order
& Payment
2 week 2 week 2 week 2 week 2 week
PAYMENT
A high percentage of the families in our target market, currently receive a form
of supplemental nutritional assistance from the government.
Our payment plans will be tailored to work within the government guidelines
and requirements for SNAP (Supplemental Nutrition Assistance Program)
vendors. During the startup phase for East Harlem Kitchen Cabinet, research
will be conducted on the most effective way to accept and process SNAP
payments including implementing “Health Bucks” coupons currently offered to
SNAP participants.
The order and payment timeline below has been generated on the assumption
that SNAP benefits will be collected in advance, every two weeks, to secure
produce and provide a commitment to the food distribution vendor. This is in
accordance with New York City SNAP rules and regulations for non-profit food
distribution programs.
“Friday Produce Pick-up” Payment and Order Timeline
16

17. EHKC
PARTICIPANT:
MOTHERS
EHKC
PARTICIPANT:
KIDS
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Kids eat meals at
school developed by
chef team
Write in journal
workbooks about
meals
Kids eat meals at
school developed by
chef team
Write in journal
workbooks about
meals
Kids eat meals at
school developed by
chef team
Write in journal
workbooks about
meals
Kids eat meals at
school developed by
chef team
Write in journal
workbooks about
meals
Kids eat meals at
school developed by
chef team
Watch Chop Chop
Club Demos
Mothers either
opt-in or opt-out of
the Friday Pickup
Package for the next
2 weeks (payment
made through SNAP)
Mothers watch Chop
Chop Club and
mingle with other
mothers and parents
EHBN1 Chef
prepares meals for
kids
EHBN1 Chef orders
for daily meals
and inquires about
produce options
EHBN1 Chef
prepares meals for
kids
Chef team creates
recipes for Friday
Pickup Package
EHBN1 Chef
prepares meals for
kids
EHBN1 Chef
prepares meals for
kids
EHBN1 receives
early AM delivery
for Friday Pickup
Package
EHBN1 hosts Chop
Chop Club
Receives order for
next two weeks
Informs EHBN1 of
seasonal produce
available for Friday
Pickup Package
Delivers weekly order
of food and produce
for kids daily meals
Makes early AM
delivery to EHBN1
for Friday Pickup
Package
Culinary School Chef
works with EHBN1
Chef to plan daily
meals for the next
week
Chef team creates
recipes for Friday
Pickup Package
Culinary School Chef
performs demo of
Chop Chop Club
EHBN1
FOOD
DISTRIBUTION
CULINARY
SCHOOL
Stakeholder Flow Chart
17

18. 3.0
Design

19. The East Harlem Kitchen Cabinet brand and message will be spread through our logo
and on materials distributed by the program.
EAST HARLEM HEALTHY FOOD
EAST HARLEMLOGO
FRIDAY PRODUCE PICK-UP
The logo will be used on program materials
such as promotional invitations and flyers,
“Friday Produce Pick-up” bags, and “Take
Home Recipe” cards.
Two binder-ready “Take Home Recipe” cards, designed in a visual format, will
be included in each “Friday Produce Pick-up” bag. The recipe cards will be
easy to read, with clear instructions, and will include preparation tips and
nutritional facts. The“Take Home Recipe” cards aim to make healthy cooking
easy, fun, and something that mother’s can add to their cooking routine.
Our parents will be provided with a
reusable, canvas tote bag to carry their
“Friday Produce Pick-up”. We chose
reusable bags to eliminate waste
associated with single use plastic or paper
bags and produce packaging. Each bag
will be labeled with the family’s name, in
order to facilitate distribution.
TAKE HOME RECIPE
19
Package

20. Sample Desing of “Take Home Recipe”
20

21. 4.0
Partnerships

22. This program will be accomplished with strategic partnerships, including a partnership
with a food distribution company and culinary school. We will source partnerships that
meet the requirements of our program, and are based around a mutually beneficial
relationship.
Parents at EHBN1 have limited access to fresh produce. By partnering with a
food distribution company, a CSA-style program can be implemented to
provide fresh and seasonal produce to parents and families of EHBN1 on a
weekly basis.
Currently, the school is using an ACS (Administration for Children’s Services)
approved food distributor, Trooper Foods. Trooper Foods is the main food
distributor to EHBN1. They have a strong relationship with the school and
reputation for providing quality produce.
Our recommended partnership with Trooper Foods will allow us to place larger
orders of fruit and vegetables to use in the kitchen at EHBN1, and to distribute
through our “Friday Produce Pick-ups”. These larger orders will benefit
Trooper Foods, by increasing their revenue from an existing account on an
already defined delivery route and schedule.
We will buy in bulk and negotiate directly with Trooper Foods to secure lower
prices that will be passed on to the parents of EHBN1. Trooper Foods is our
suggested Partner A in the initial phases of the program. However, our com-
mitment to quality, and intent to make the program replicable dictate that we
leave Parter A open to consider alternative distribution channels that may
better fit the needs and structure of the program as it evolves.
4.1 Partner A: Food Distribution Company
22

23. Nutritional education is a critical part of the success of East Harlem Kitchen
Cabinet for EHBN1. In this program, the educational component will be our
culinary school partnership (Partner B).
We are recommending the International Culinary Center (ICC) as the
educational partnership for the initial phases of the program. This partnership
will be ideal because ICC is located in New York City, making it convenient for
current students and alum to participate in the East Harlem Kitchen Cabinet
program. Additionally, ICC is a leader in the culinary arts field and their
curriculum takes a hands-on approach which translates well into the hands-on
duties and opportunities presented by the East Harlem Kitchen Cabinet
program.
The partnership between East Harlem Kitchen Cabinet and the culinary school
is mutually beneficial. The participating student chef will have a realistic
experience in the fundamentals of restaurant management including ordering,
organization, distribution, and costing, as well as tackle real life
situations that go beyond the curriculum of ICC. ICC will benefit through an
expansion of their curriculum, exposure in a community not familiar with the
culinary arts, and promotion through community involvement.
Although the International Culinary Center would be an ideal partnership for
the initial phases of of East Harlem Kitchen Cabinet, our intent is to consider
additional Partner B culinary programs, curriculums, or schools that would
benefit further iterations of the Kitchen Cabinet program.
4.2 Partner B: Culinary School
23

24. School meal plans will be designed through a collaboration between the Head
Cook at EHBN1, and the culinary school chef. Each meal plan will incorporate
the fresh, seasonal produce sourced through the partnership between East
Harlem Kitchen Cabinet and the food distribution company (Partner A). The
culinary school chef’s role will be to suggest innovative, healthy snacks and
recipes that adhere to the nutrition guidelines set forth by the Administration
for Children’s Services (ACS), coordinate with the “Friday Produce Pick-up”
and the “Take Home Recipe”.
The culinary school chef will be in charge of creating “Take Home Recipes”
based around the produce received at each “Friday Produce Pick-up”. These
two, binder ready recipe cards will be distributed with the produce in each
family’s reusable canvas bag. The student chef will take responsibility for
creating recipes each week that incorporate the use of that week’s produce.
These recipes will be at a beginner level, easy to understand and recreate,
feature ingredients that are nutritious and readily available in the
neighborhood, fit within a specified budget, and provide nutrition analysis.
Once a month, the culinary school chef will present a hands on educational
session in the form of a cooking demonstration relevant to that week’s “Friday
Produce Pickup” and “Take Home Recipe”. Initially this demonstration, known
as “Chop Chop Club”, will take place at EHBN1 during designated “Friday
Produce Pick-up” times. The culinary school chef may preview new
preparation techniques or ingredients during the demonstrations and parents
will be invited to watch, interact, and ask questions. The culinary school chef
will be given authority to develop the “Chop Chop Club” demonstration
program under the supervision of the school’s Head Cook.
MEAL PLAN
TAKE HOME RECIPE
CHOP CHOP CLUB
24

25. stakeholders meet
• Identify any outstanding items and
designate point persons
• Respond to those outstanding items
accordingly
• All resources are gathered to a staging area
• All printed materials are copied
Volunteers are brought in:
• To work at the entry/registration table
• To walk around and help
• If refreshments are being served
they will also help serve
• Coordinate volunteers
• A session plan
• Allocate the appropriate resources
• Reserve space
• Create materials to hand out
• Create and distribute marketing materials
Develope front end prep work for the
education session
Stakeholders meet to review the
status of the upcoming education
session
Beginning of
Month Meeting
2 1/2 weeks
Check-up Meeting
Culinary School Chef with the
assistance of Kitchen Cabinet
administrators complete preparations
for education session.
1 week -
varies per
month
The day before the education session event, volunteers will be brought in:
• To set up chairs or seating as reqired
• To move materials around
• To decorate space as reqired
Staging and Set up
Designated teacher for the educa-
tion session (Culinary Student,
Chef, Celebrity Chef,or Kitchen
Cabinet Administrators) leads the
participants through the night
End of Month
Education Session
Event
After each education session, participants will be asked to complete an
evaluation of the sessions. Kitchen Cabinet Administrators will consolidate that
information gathered and discuss the success of the session during the next
beginning of the month meething.
Opportunities for improvement will be addredded for following session.
Evaluation data will be compared an ongoing basis.
Review
{
{
Chop Chop Club
STAKEHOLDERS
Culinary School Chef, EHBN Head Chef, Kitchen Cabinet Administrators, and EHBN representatives
• Disscuss curriculem
Suggested “Chop Chop Club” Stakeholder Meeting Timeline
25

26. 5.0
Target
Participant

27. The target participants of East Harlem Kitchen Cabinet are mothers of the children
attending EHBN1. We have identified this target through a case study analysis of the
preschool, in addition to research findings identifying mothers as “agents of change” in
the food behaviors of their children, their families, and themselves.
By identifying the Reverse Causal Effect, the cyclical nature of obesity for women in
urban demographic areas like East Harlem, our intent is to incrementally break down
this cycle by addressing the challenges these women face through our multi-level
approach.
Reverse
Causal Effect
OBESITY
AT A YOUNG
AGE
POOR
EDUCATION
POOR
EDUCATION
LOW
ECONOMIC
STATUS
OBESITY
AT A YOUNG
AGE
POOR
EDUCATION
POOR
EDUCATION
LOW
ECONOMIC
STATUS
AGENT OF
CHANGE
MOTHERS
Using
Multi-Level
Approach
27

28. 6.0
Strategy

29. • Replicable & scalable
• Providing new opportunities
for Partner A and B
• Diverse approach to solution
• Mutually beneficial
• Several options for partners
• Community empowerment
Strength
• Several stakeholders involved
• Limited time
• Creating infrastructure to
implement and sustain plan
• Unknown barriers to entry
• Solution is designed for
EHBN1
• Challenge with parents’
participation
Weakness
• Modular format
• Could pitch to other
organizations/ communities
• Partnerships as possible
support system
• Job opprotunities
• Community building
Opportunity
• Cultural or organizational
obstacles with EHBN1
• Unknown liability
• Selecting the right partners
• Regulations
• Rising cost of produce
• Initial funding issues
• Protest from supermarkets
& bodegas
Threat
6.1 SWOT Analysis
Below, our SWOT analysis illustrates the areas of strength, weakness, opportunity, and
threat associated with starting East Harlem Kitchen Cabinet.
29

30. 6.1 Marketing Strategy
East Harlem Kitchen Cabinet’s marketing strategy is composed of two key
components that will ensure the success of the program.
First, during the initial phases it will be important to engage our target
participants, and encourage enrollment into the East Harlem Kitchen Cabinet
program. This grass roots, ground up approach to investment in the
organization by community stakeholders (parents) will insure the success of the
program at our first, pilot school.
The second component involves securing long term viability of the program.
East Harlem Kitchen Cabinet needs to validate and advertise its success
outside of the EHBN1 community. Eventually, East Harlem Kitchen
Cabinet would make a case study of itself for future replication.
This marketing effort would become a focus after East Harlem Kitchen Cabinet
has achieved success at a grassroots level with its parents. Various channels
would be utilized to guide the marketing strategy including PR initiatives,
articles, blogs, academic studies, and advertising. To help generate content for
these various channels East Harlem Kitchen Cabinet will have ongoing
documentation built into the framework for how the organization is run on a day
to day basis.
30

31. 7.0
Organization
Summary

32. East Harlem Kitchen Cabinet’s management team consist of a board of directors and
senior management.
A diverse board of directors will be selected including members who are experts
within a variety of fields. For example
BOARD OF DIRECTORS
Quentin Koopman (CEO) - Representative for the executive team
Mary McBride - Chairperson of Pratt Institute’s Design Management
Chris Shrum - Director of Community Services for Eastern Maine
Development Corporation
Kelly Kocinski -Lawyer
Larry DeGaetano - Finance expert
Denise Tahara - Health policy and management expert
Chef Lily or Director Tammie - EHBN1 representative
Representatives from the partnering culinary institute
Representatives from the selected partnering distributors
Representatives from the fiscal sponsor
32

33. SENIOR MANAGEMENT
CEO / Quentin Koopman
The CEO’s chief responsibility is to implement organizational
mission statements and guidelines directing senior leadership
and staff. The CEO makes recommendations to the board as to
policy changes that should be made to improve the
organization’s functioning.
COO / Meghan K. Bumbaugh
The COO oversees all operational and administrative functions.
The COO is responsible for the development, design, operation
and improvement of the organization’s systems. Also, the COO
will coordinate volunteers and interns.
CFO / Rebecca Paul
The CFO oversees the management and reports of the
organization’s finances. The CFO develops the annual budgets
as well as compares the actual revenues and expenses with
the budget. CFO recommends changes to the CEO.
Research Analysist / Dok Chon
The Research analyst develops forecasting models (with CFO),
collects , analyzes data on an ongoing basis. Forecasting
modules will be reviewed and refined as needed.
33

34. Education Program Director / Jennifer Laga
Food Distributor Program Director / Hyunjung Kim
The Education Program Director drives the creation and deliv-
ery of training, educational, and value-added programs. The
Education Program Manager takes a lead role in managing
program content and training activities and take responsibility
for continuously monitoring the program training.
The Food Distribution Program director leads and manages the
successful and efficient operation of distribution. The Food
Distribution Program Director ensures a productive and
strategic working relationship with key staff within the
operations, finance, and food sourcing.
EMPLOYEES
Paid - produce sorter, distribution truck driver, coordinator, and assistant
Unpaid - culinary school intern and volunteers
BOARD OF DIRECTORS
CEO
Quentin Koopman
RESEARCH
ANALYST
Dok Chon
CFO
Rebecca Paul
COO
Meghan Bumbaugh
FOOD DISTRIBUTION
DIRECTOR
Hyunjung Kim
COORDINATORASSISTANTASSISTANTASSISTANT COORDINATOR
EDUCATION
DIRECTOR
Jennifer Laga
34

35. 8.0
Implementation
Strategy

36. 8.1 Program Implementation
Throughout the startup process, the senior management team will maintain high levels
of documentation for all activities. Photos, videos, and writing will be used to
memorialize the process, for PR initiatives and in later phases to help with scaling and
replication of the program.
During the first 4 months of startup, East Harlem Kitchen Cabinet will have two major
tasks. First the organization will be continuing research, defining, and solidifying its
position on various outstanding conditions in the business plan. The team will look into
legal conditions, funding, starting a nonprofit, the various tasks and positions required,
and possible grant and donation opportunities.
Simultaneously, the organization will begin to network and build relationships, find
major organizational partners, a fiscal sponsor, donors, grant opportunities, skilled
board members, and interested and/or invested community members.
After identifying major partners, the next three months will be dedicated to negotiating
and entering into contracts with the various partners described above. Pending
negotiations, the scope of each of the partners involvement and the extent of the East
Harlem Kitchen Cabinet program may vary. During this time period, the program will be
introduced to the parents and children who will eventually be utilizing its services.
1.Networking & Building Relationship
2.Partnership
(partnership and donation) 4 months
3 months
36

37. {
{
Networking
&Building
Relationship
Partnership
{Design
Implementation
& Execution
{
{
Operation Practce
Development
0 Month
4 Month
7 month
9 month
10 month
11 month
After the negotiations are complete and funding is secured,
East Harlem Kitchen Cabinet will undergo a final round of
design. This will allow the program to gain “end-user input”
and suggestions. It will allow for changes per contract
fluctuations, laying out the groundwork, and working out
kinks in the logistics for the programs.
By month 9, East Harlem Kitchen Cabinet will be up and
running with each of the subprograms becoming fully
operational. During this first month, all activities will be
monitored closely. Any outstanding issues or concerns will
be addressed as required.
One month in from implementation, a series of initial
reviews will be conducted. The organization will revisit
its strategy and make changes pending the success of
East Harlem Kitchen Cabinet during the first (pilot) year.
At this point, future phases of the organization would be
addressed. This would include expansion to/replication in
other East Harlem schools and schools outside of the initial
community.
3.Design
4.Implementation & Execution
5.Operation Practice Development
2 months
1 month
1 month
37

38. 8.2 Business Model
A multifaceted model integrates the principles of Triple Bottom Line by Design to
change negative behaviors associated with obesity, while also creating economic value
and supporting environmentally beneficial systems.
EHBN1
Parents
& Children
Partner A
Food Distribution
Company
Partner B
Culinary School
The Program
East Harlem
Kitchen Cabinet
38

39. 8.3 Measuring Impact
We will gauge impact through the lens of access, education and community, and utilize
surveys to assess the effectiveness of the program from the parent’s perspective.
Pending results and success of the first (pilot) year, East Harlem Kitchen Cabinet will
begin its 501-C3 paperwork in tandem with completion of end of year reviews.
39
Frequent feedback from program participant
Program adjustments in real-time based on feedback
Organized, evaluated and accessible as research scalable program
Scalable program
AMPLIFYING OUR IMPACT

40. 9.0
Financial
Plan

41. START-UP SUMMARY
We are working to secure initial funding of $338,449.98 for the first 6 months of the
program. This number includes operational expenses of 78,250.00. In order for us to
begin raising funds, through grants and donations under a non-profit status, we will first
need to acquire a non-profit fiscal sponsor. The chart below indicates the breakdown of
total expenses.
41

42. EXPENSES
42

43. Quentin Koopman
Rebecca Paul
Rebecca is a writer and design strategist living in New York City with extensive
experience in business operations and digital media. Her previous work includes
her position as the Business Operations Manager for Inhabitat.com, an online
news publication focused on sustainable design and architecture.
Dok Chon
Dok is a strategic design manager. For over 10 years Dok has specialized in
developing and cultivating brands. Influenced by her personal and career
experiences, Dok’s focus is on exploring a more ethnographic, ethical, and
sustainable approach to design.
Jennifer Laga
Jennifer is design strategist with experience in planning, managing and
developing print and interactive projects. She has worked with publishing and
multinational brand agencies, developing print and digital projects. She also
focuses on developing sustainable business practices.
Our Team
Hyunjung Kim
Hyunjung Kim has earned a BA in Product Design from Hongik University in
Korea, and an AAS in Visual Presentation & Exhibit Design from Fashion
Institute of Technology in New York City. Her design aesthetic has leaded her
to work for companies like Macy’s Inc. and Donna Karan Inc. Hyunjung Kim is
presently studying Design Management at Pratt in New York City.
Meghan K. Bumbaugh
Meghan K. Bumbaugh is a design strategist with six years of experience in the
apparel industry. As the Head Designer for both Takeout Girls and Heart~n~
Crush Girls, Meghan has lead design teams and collaborated with tech design,
production, buyers, and factories overseas. Her designs have retailed at major
US department stores including Nordstrom, Bloomingdale’s, and Lord & Taylor.
Quentin Koopman
Quentin is a designer with a background in architecture specializing in city
planning, and five years of project development and project management
experience. He has a hard work ethic, intense analytical skills, and a sincere
interest in forging sustainable business endeavors.
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