Project Category:
Service (Unpaid)
Seeking:
Undergraduate Students, Faculty, Graduate Students
Overview: Learn about the benefits of plant-based milk alternatives for environmental and social justice. Then, develop a business plan for a locally-owned coffee shop to stop charging a higher price for drinks with non-dairy milk.
Stages:
1. Investigation
Find a local coffee shop for whom you could draft a business plan. Look for owners who are already interested in more sustainable options. Ask them about their interests and hesitations about dropping the upcharge.
Survey the customer base of the coffee shop to better understand how they would feel about changing the price structure.
2. Preparation and Planning
Research the connection between food and environment independently and with the support of Switch4Good materials and team.
Draft the business plan. Be creative and diligent in your planning, and always ask yourself what concerns it should address.
3. Action/Demonstration
Present the business plan to the coffee shop owners and solicit their feedback.
Create and deliver a presentation about what you learned from the coffee shops and your experience of the process. Pick an audience from your network.
Deliverables:
Documentation of research about US nutrition policy (notes, etc.)
Support gathered for the ADD SOY Act (signed petition, written endorsements, etc.)
Blog post and social media posts
Visual aids and talking points/script for the presentation
Commitment:
20-40 hours over the course of the semester