chartwells proposal

7/24/2019 Chartwells Proposal

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Chartwells Harvest

Program

Eat. Learn. Live. From students to society our job is

to serve you.

Murtaza Ali, Daniel Mayes, Tanvi Shah, Nivi Sukumar, Nikita Uppal


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Introduction

Throughout the world, hunger is a growing issue. 1 of every 7 people go hungry because of their

lack of ability to pay for food, lack of government regulation, and presence of war and natural

disasters (Hunger and Poverty Fact Sheet, 2015). Overall, hunger is a serious issue affectingthe global economy that does not receive enough recognition in either developing or developed

countries.

Although hunger and poverty are issues that receive extensive attention outside of the United

States, in respect to developing countries in Africa and Asia, the United States is completely

overlooked as a country that faces the same problems. In 2013, 49.1 million Americans lived in

food insecure households, including 33.3 million adults and 15.8 million children. Even in

Texas, 1 of every 6 people suffer from hunger (Hunger and Poverty Fact Sheet, 2015).

College campuses usually provide meal plans to students in order to provide a stable food

supply. However, most college students do not exhaust their meal plans for various reasons,

including the availability of other food options on or around campus.

At the University of Texas at Dallas, the dining hall food is provided by our company,

Chartwells. In addition to the University of Texas at Dallas, our company caters to a variety of

college campuses across the United States. By providing students with a set number of meals

each week and serving them food in a buffet setting, we hope that students are able to eat all of

the food that they need. Nevertheless, many of these meals go unused, causing an excess of food

in dining halls.

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Background

Hunger is a much more severe issue than most citizens and corporations realize. People who do

not receive the right amount of nutrients usually spend more time in hospitals and are at a higher

risk for chronic health conditions such as anemia and asthma (Child Development, 2015).These people also tend to be more at risk for severe oral health issues (Child Development,

2015). However, hunger issues affect people beyond their physique and nutrition. Food insecure

adults and children are unable to engage in larger amounts of physical activity such as sports and

jobs that require more intensive amounts of labor (Child Development, 2015). These

restrictions can seriously affect the social and economic lives of adults and children as well.

Although food insecurity is detrimental to all individuals, it especially harms children and

infants. For example, pregnant women who do not receive all the nutrients necessary are more

likely to experience birth complications, and mother babies with a low birth weight, delayed

development, and learning difficulties in their first two years of life (Child Development,

2015). Children who are members of food insecure households are at a greater risk of truancy

and school tardiness and exhibit many behavioral issues such as aggression, mood swings and

anxiety (Child Development, 2015).

Texas is one of the many states that has been hit hard by the issue of hunger, exhibiting some of

the highest food insecurity rates in the nation. Specifically, Dallas Countys food insecurity is

20.6 % overall and 26.6% overall in children (Heinz, 2013). Compared to the national average of

14.9% overall and 22.4% in children, it is clear that hunger is a pressing issue in Dallas affecting

a large percentage of the overall population (Heinz, 2013).

Furthermore, federal nutrition programs such as SNAP, or Supplemental Nutrition Assistance

Program, only provide for citizens who are below the poverty line (Heinz,2013). Unfortunately,

many hungry Texans are just over the poverty line and still unable to provide their families with

nutritional food. Approximately 31% of Texans are in this limbo position where they have little

or no means to provide themselves and their families with healthy food other than through food

banks (Heinz, 2013). As a result, these families need a stable source of food because there is a

low level of assistance currently being provided for them.

After analyzing these statistics, we have decided to begin the implementation of our Harvest

Program in the Dallas, Texas area. In addition to being home to a large number of impoverished

and hungry citizens, Dallas is a great city to introduce the idea at a smaller scale before

implementing it in larger, hungrier cities.

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Chartwells is the food catering company for the dining halls at the University of Texas at Dallas.

As a company, our core values are to provide nutritional and nourishing meals for the growth of

students and future scholars. We also aim to achieve an optimal level of social responsibility and

sustainability.

By partnering up with the University of Texas at Dallas to obtain excess food and resources that

students waste and using it to provide nutritional food for food insecure households, we can

achieve our companys mission of sustainability and social responsibility. Our goal is to take a

percentage of the unused meals from the students pre-paid meal plans and donate them to the

hungry citizens of Dallas in need.

The hungry and homeless people of Dallas could put good use to the meals that college students

are wasting on a daily basis. By donating these meals, our company hopes to help resolve the

social issue of hunger. Additionally, by achieving success in a smaller setting, it will be easier to

implement the same plan in other areas around college campuses with similar issues.

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Proposal

Food is one of the most primal needs of life, and hunger is the misery caused by the lack of it.

Every year, America throws out somewhere around 40 million tons of food, yet we still have

hungry people lining the streets of every major city in the nation. You might be wondering,Where does this 40 million tons of food go every year? It goes to dumpsters and landfills it is

wasted. We plan to take a portion of that food that would inevitably go to waste from universities

and donate it to the homeless and the hungry of Dallas.

At the end of every day, college dining halls waste perfectly good food that could be saved and

reused or given away. According to the Environmental Protection Agency, 22 million meals are

wasted each year when every one of those meals could go to a hungry person who needs it.

The University of Texas at Dallas has two dining halls, a number of fast food restaurants, and a

program called the Comet Cupboard that can begin to eradicate this problem in the Dallas area.

The two dining halls have meal plans associated with them that every freshman living on campus

has to buy. These meal plans have a certain amount of meals on them every week that each

freshman pays for, but does not necessarily use. At the end of each week most freshman do not

use all of their meals because a lot of them are local and are able to get food from home, or can

afford to go out to eat. Our plan with the dining hall is to take the extra meals that students have

left over and donate them to the North Texas Food Bank.

We plan on doing this by teaming with the Comet Cupboard, which already has a good

reputation and connection with the North Texas Food Bank. We plan to use our catering to

provide food for the underprivileged and homeless in downtown Dallas. We plan to focus this

project on safe distribution, charitable continuity, and eager volunteers.

At the end of every month we are going to calculate the meals we are going to donate. Then our

team will pack the meals and we will donate them to the North Texas Food bank. The North

Texas Food bank will then direct us to one of their many programs. We want our food to help

those who need it the most, so we have asked North Texas Food Bank to direct our food to their

programs that need the most help so we can make the greatest impact in the North Texas area.

Our food donations will be donated to the North Texas Food Bank and once donated to them itwill be distributed by the North Texas Food Bank via UTD students.

To ensure the safety of our food, the volunteers, and the recipients of the meals, we plan to

donate and have all of our volunteers go through the North Texas Food Bank. All of our meals

will be prepared the same day as the donations. They will only be donated at approved North

Texas Food Bank locations in order to ensure the safety of the volunteers. We want to distribute

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the food in a safe way so that everybody can be fed and the volunteers are not put at risk,

because handing out food downtown can get dangerous. Many risks we plan to avoid are creating

mobs, encroaching on private property, and volunteers going off on their own. This will be

solved by going through the North Texas Food Bank.

Another goal that we have is to maintain the program over time and keep it from being a

one-time thing that eventually gets phased out. We want this program to sustain itself and over

time spread to all the other cities and schools that we cater to. We plan to do this by donating

food every month and maintaining a good working relationship with the North Texas Food Bank.

We plan to spread this program to other schools we cater for after a year of running our pilot

program, so that we could collect data to improve the program. We also plan to expand once we

find organizations near our other campuses to partner with. We are looking for organizations that

do similar work to the North Texas Food Bank. We are currently looking for organizations with

diverse networks and avenues to help the hungry near our other campuses in order to expand this

program.

Lastly, it would be ideal for the entire program to run with our kitchen staff alongside UTD

volunteers. It would be a great way for many college students to go out into the community and

volunteer while simultaneously sustaining the program at a low cost.

The effects of this program will reach the hungry citizens of Dallas while also benefitting our

environment by reducing waste. Furthermore, the environment will benefit because, Landfills

full of decomposing food release methane, which is said to be at least 20 times more lethal a

greenhouse gas than carbon dioxide. And America's landfills are full of foodorganic waste isthe second largest contributor to the country's landfills (Ferdman). This project not only serves

our primary goal of feeding the hungry, but will be able to do so much more.

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Staffing

The Chartwells Harvest Program will require several different types of staff members and

employees, each with different credentials and backgrounds. The employees for the managing

team will come from current staff members with the appropriate credentials. These employeeswill receive an additional amount of income for working on this project. The staff members will

be hired by the Project Manager and the Assistant Project member. The CEO of the company

will select a project manager for the managing team who will then select additional members for

the projects staff. Each of these positions is detailed below:

The Managing Team

Project Manager: As the head of the managing team, this person will be responsible for

coordinating and leading all team meetings and keeping the project successful. This person will

be in charge of hiring staff and assigning each employee with specific tasks relating to the

project. This person will also be in charge of communicating with the North Texas Food Bank

and the University of Texas at Dallas and ensuring the strength of the companys relationship

with them. This person should have a Master of Business Administration and preferably a

Project Management Professional Certification from the Project Management Institute.

Assistant Project Manager: This person will be the second in rank for the project. They will be

responsible for organizing the structure of the team meetings and taking notes for future

reference. This person will assist the project manager with various tasks, such as, but not limited

to, hiring staff and assigning each employee with specific tasks relating to the project. Thisperson should have a degree in Business Administration and preferably a Master of Business

Administration.

Accountant: This person will be in charge of handling all of the budgeting and expense tasks for

the project. This person should have a degree in Accounting and be a Certified Public

Accountant.

General Staff

Kitchen Workers: These employees (4-5) will be in charge of sorting through the food and

placing it into respective containers before it is transported to the North Texas Food Bank. These

employees will also be in charge of loading and unloading the trucks that will be used to

transport the food. There are no specific educational requirements for this position. The Project

Manager and Assistant Project Manager will be in charge of posting an ad on monster.com and

the companys website and conducting interviews to hire the appropriate candidates for this

position.

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Volunteers

Students: For this initial phase of the project, we would like to recruit student volunteers from

the University of Texas at Dallas to assist the North Texas Food Bank in distributing the food to

those in need. In the future, in the event that this project expands per our companys plans, we

would like the volunteers to come from the school that we are partnering with at that time. There

will be no specific requirements for these students other than their dedication to the program.

The volunteers do not have to be the same each month the company will have a sign-up sheet

for each month where students can sign up to volunteer on a first-come-first-serve basis.

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Budget

The University of Texas at Dallas currently provides students with the below meal plan options:

Plan

# of Meals perWeek

Cost with Tax

Cost per Meal (not includingMeal Money 4 months per

semester)

Comet 19

19 per week with

$50 Meal Money

$1973.06

$6.33

Comet 14

14 per week with

$100 Meal

Money

$1751.57

$7.37

Comet 10

10 per week with

$150 Meal

Money

$1665.82

$9.47

Green 5 per week with

$100 Meal

Money

$982.35 $11.03

Orange

$750 Meal

Money

$750

-

All first-year students, living in University Commons (UC) are required to purchase a meal plan.

Each meal plan comes with a set number of meals to be provided for the student throughout the

course of the week. If those meals are not used during those seven days, then the student forfeits

those meals each week the number of meals reset according to the number of meals that the

student has purchased with their meal plan.

Estimated Rooms in Old Residence Hall375*4 = 1,500

Estimated Rooms in New Residence Hall200

Number of Students Living in University Commons 1,700*3 (students per room) = 5,100

Research shows that more than 10% of the prepaid meals go to waste. Our plan is to take 10 %

of all of the prepaid meals that go unused at the end of each month to provide food for the

homeless and hungry.

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Average cost Per Meal $8.55

Average Total ($8.55 X 5,100)$43,605

10% for Donation and Business $4,360.50

The budget (as follows) shows the expenses and income that the company will incur. However,

costs such as transportation, storage, and dumping fees are taken care of by The North Texas

Food Bank because Chartwells is a food distributor and we will be donating in mass.

For expenses, the Staff is needed to handle the food and preparation for pickup. The food bank

will take care of the actual transportation. The program supplies include the pre-paid food (by the

students) and the containers in which the food will be given to the food bank. The budget shows

the costs per year, but the food will be delivered on a monthly basis.

The Income is rooted by the funding required to cover the expenses the unused meal cash is

included in this total.

Projected Budget (per year

estimated)

INCOME

Funding $266,000

10% of Pre-paid, Unused Meal Plan (varies per

month estimate per year)

$4,360.50

Total Income $270,360.50

EXPENSES

Staff

Project Manager $60,000

Assistant Project Manager

$45,000

Accountant $40,000

4 Kitchen Staff ($30K each)

$120,000

Staff Total $265,000

Program Supplies

Food $4,360.50

Supplies $1,000

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Total Program Supplies

$5,860.50

Total Expenses $270,360.50

Authorization

Dallas Regional Chamber:

The need to put an end to the growing hunger rate in the greater Dallas area has become more

prevalent now than it has ever been before. Chartwells, as a company, is looking forward to

becoming a prominent driving force in the fight against hunger with this project.

Many of the students across the campuses that we supply food to let a number of their meals go

to waste each week. We believe that these unused meals could be put to use for a greater cause.

We hope that this project involving donating unused meals to the North Texas Food Bank will

lower the number of people that are stuck without food for days at a time.

This project presents the exciting opportunity for our company to be the leader of a movement

that could make Dallas (and other cities) a much healthier and more developed area. We want to

inspire everyone within our company to believe in accomplishing this goal together but we also

want to motivate the surrounding companies and businesses to take action in this fight against

hunger.

It would be a great pleasure to this team and this company to see as much support as possible

behind this project. Please take into consideration this proposal that will help Chartwells and the

city and the people of Dallas.

Sincerely,

Chartwells

Chief Executive Officer of Chartwells

X__________________________________

Project Manager of the Chartwells Harvest Program

X__________________________________

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Dallas Regional Chamber

X__________________________________

Targeted Questions & Answers

Q: How would you go about delivering the unused meals since the dining hall serves its food

buffet-style?

A: The Project Manager will work with the University of Texas at Dallas and the North Texas

Food Bank in order to set up a standard for the size and contents of each meal that is donated.

That standard will be used in order to ensure that the food is distributed equally and adapts wellto the serving style of both the University and the North Texas Food Bank.

Q: Chartwells food is perishable, doesnt the North Texas Food Bank generally only accept

non-perishable foods?

A: Chartwells will be creating a partnership with the North Texas Food Bank that will address

these concerns.

Q: How does the transportation work?

A: Because Chartwells is a dining service, the North Texas Food Bank will come to the

Chartwells location in question and pick up the meals Chartwells will simply be responsible for

preparing the meals to be picked up.

Q: What happens if there are few unused meals?

A: We estimate that there will be at least 2000 unused meals each month (200 of which will be

donated), however, if we have less than 1000 unused meals in a month, we will simply add that

number to the next month and donate that many more meals the following month.

Q: Why start the pilot program in Dallas?

A: Because both Dallas and the University of Texas at Dallas are small, they will be perfect totest run this new program. It is important that we start small in order to ensure greater success

when we reach out to the larger programs in other areas that Chartwells caters to.

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Sources

Americans throw out more food than plastic, paper, metal, and glass. (n.d.). Retrieved February

9, 2015, from

http://www.washingtonpost.com/blogs/wonkblog/wp/2014/09/23/americans-throw-out-m

ore-food-than-plastic-paper-metal-or-glass/

Child Development. (n.d.). Retrieved March 27, 2015, from

http://www.feedingamerica.org/hunger-in-america/impact-of-hunger/child-hunger/child-d

evelopment.html

Eat Learn Live Home. (n.d.). Retrieved February 9, 2015, from

http://www.chartwellsschools.com/Pages/Home.aspx

How Much Food Could Be Rescued if College Dining Halls Saved Their Leftovers? (2014,

January 21). Retrieved February 9, 2015, from

http://nationswell.com/three-years-200000-pounds-later-food-recovery-network-still-asks

-gonna-eat/

Hunger and Poverty Fact Sheet. (n.d.). Retrieved February 9, 2015, from

http://www.feedingamerica.org/hunger-in-america/impact-of-hunger/hunger-and-poverty/

hunger-and-poverty-fact-sheet.html

Meal Plans. (n.d.). Retrieved February 9, 2015, from

https://ezpay.utdallas.edu/C20239_ustores/web/store_main.jsp?STOREID=61

Texas Food Insecurity Exceeds National Average. (n.d.). Retrieved March 27, 2015, fromhttp://www.nbcdfw.com/news/health/Texas-Food-Insecurity-Higher-Than-National-Aver

age-210440211.html

The Issue. (n.d.). Retrieved February 9, 2015, from

http://www.revolutionhunger.org/the-issue#What

Welcome to Chartwells. We serve higher education. Eat. Learn. Live. (n.d.). Retrieved February

9, 2015, from http://eatlearnlive.com/highered.html

What is a Project Manager and How Do I Become One? (n.d.). Retrieved February 9, 2015, from

http://www.corpedgroup.com/resources/pm/WhatisaPM.asp

(n.d.). Retrieved February 9, 2015, from http://web.ntfb.org/document.doc?id=253

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