Worksheet+1A


 * VENTURE OBJECTIVES**

INSTRUCTIONS 1. Prepare a draft of Worksheet 1A 2. Discuss it with your venture team and the executive director 3. Revise as needed

MISSION 1. What is your nonprofit's mission? How does the organizatoin carry out that mission?


 * //Mission Statement: To provide nutritious school lunches, using locally-sourced, organic food from Canadian suppliers where possible. We aim to raise awareness of healthy eating issues and its relation to sustainable agricultural practices by improving the overall health and life of students.

We will be focusing on a high school and learn about their meal plan. From there, we will introduced to them a modified food plan that is healthy and delicious. We would highlight the nutrition values and other benefits that comes with a healthy lifestyle, as well as the importance of understanding how our consuming habits can have a social, economic and evironmental impact in our community.//**

2. Apart from generating income, how do you anticipate that ventures might help you persue your nonprofit mission?

- Get the support of local farmers and promote the local agricultural sector to schools and parents.** - **By raising awareness about the importance of having sustainable eating habits (ie. eating non-genetically modified food, coming from fair-trade market, etc).**
 * - Introduces healthy food choices to the next generation by highlighting the nutrition benefits and how by taking nutritious food can help improve the health and life.

MONEY 3. What amount and percentage of your annual budget currently comes from earned income activities? What are the sourcer for this income? What is the profit or loss from that income, and how is that measured? - Total budget: $75,000 - Earned amount: $50,000 - Earned percent: 67%

4. In five years, if growth in ventures proves successful, how would you expect these figures to change? A common preliminary target is to increase earned income by ten percentage points. - Estimated total budget in five years: $800,000 - Earned income amount: $700,000 - Earned income percent: 87.5%

CAPACITY 5. Describe how ventures might enhance your organizational skills and capabilities. a. Raise the organization's visibility and reputation - **Depending on the scope, this venture will help our organization attract attention from the Ministry of Education, the agricultural sector, the public, and other companies that focuses on producing healthy food, supporting sustainable practices.** b. Enance our ability to understand our customers - **Finding out what parents would pay to have better food services and food choices made available to their children.** - **Finding out what products are produced by local farmers and how consuming their products can tap in the local economy.**

c. Expand our ability to analyze program costs and effectiveness - **We are hoping this venture will help us diversify our market and look at some new products that are low in cost but high in quality.** - **Once we've raised awareness we are hoping to introduce urban agriculture practices among the youth and the community, to ensure food security.** - **In a long term, we can diversify our services opening community kitchens to support homeless people in the area.**

d. Provide opportunities for staff to build new skills - **Increase knowledge about the local agricultural market and how we can benefit from tapping into it. - Improve their research and marketing skills from having a different target market.** - **Enhancing the ability to practice system thinking, by which we understand the relatoinship of ourselves with other living or social systems (ie. how eating healthy lunches can improve students lives and students' learning abilities, at the same time it supports local economy and the quality of life of the community overall).**

e. Other:

CONCERNS 6. What concerns do you have about pursuing ventures? What can you do to address those concerns?


 * There is the concern with not being able to create a meal plan that is healthy and at the same time attract the taste pallate of the students. It could be challenging to convince them of the advantages of changing their eating habits and also having them try the new meal plan. To address these concerns, we have to understand their current meal plan and understand the eating habits of the students. Next, we have to work with nutrition specialist to come up with a new meal plan that reflects good nutrition values and taste good.

Another concern is that the local products are not varied enough to supply the lunches that students prefer. At the same time, if we get to expand our market, we are concerned that local producers won't have the ability to supply big amounts of food.**