South Leicester food group. Diploma design write up 3

The food group has been going well. We have sorted out the ordering system into a lovely easy to manage design now. We have just received our fourth order and the food is amazing. It’s mainly organic wholefoods. So I know that I am cooking nourishing foods for myself and my family and gradually crowding out the bad habits by having my cupboards and fridge full of the good stuff.

IMG_8567

I am using the OBREDIMET design system to work through this design. Today’s post will clarify the D for Design and look at the M for Maintainance, E for Evaluation and T for Tweaks. I will also do a personal reflection on this design.

DESIGNIMG_6803The photo above is a reminder of the functions we wanted the food group to serve

1. For the ordering of food from Suma to be straightforward to manage and for responsibility to be shared out amongst group members.

2. For the delivery be easy to receive and manageable to divide up on delivery day.

3. For us to meet up regularly (once a month?) to place orders/ collect items/ discuss ideas and have social with shared meals. (I wonder about also introducing the idea of guilding with this group of wonderful women?)

4. To expand the potential of the group to include shared group cooking days, apple juicing, jam making etc

5. To share useful tools and resources around the group (such as meal planners, recipes, book recommendations etc

Reflections on all of these are below.

IMG_9726IMG_9727

IMPLEMENTATION, MAINTAINANCE, EVALUATION AND TWEAKSIMG_9728

IMG_7251

PERSONAL EVALUATION

Looking back over my thoughts at the beginning of the design process, I can see where this design has been successful. Looking at the ‘why do I want to be involved’ section of the brainstorm below sets out my aims quite clearly for this design.

IMG_6493

The following table looks at my personal aims and the wider aims of the group for this design taken from the brainstorm above. I have evaluated each of them and it shows me that this design has been successful.

WHAT WERE MY AIMS? DID I ACHIEVE MY AIMS? HOW?
To further my personal development around food that I started in ‘My health and wellbeing design’ Yes. I eat mainly vegan food now, much of which is organic and wholefoods. I feel far more knowledgable about what is healthy and what isn’t. Ordering from Suma

Ordering an Adel and Cole box each week

Growing lots of my own fruit and veg, especially perennial fruit crops.

Attending healthy eating festivals locally

Taking part in Eat smile live spring and autumn cleanses

Meeting useful and knowledgeable people

Talking with Andrea (naturopath) and Rochelle (Healthy living coach)

To gain control of my family food budget and improve planning in this area Yes. We now have a weekly budget which we are managing to stick to.

But I do aim to keep reducing the amount I spend each week and start adding essentials like loo roll and almond milk to my suma order.

£200 each 6 week Suma

£150 each 6 week abel and cole

£300 each 6 weeks local co-op, waitrose, aldi and farm shop.

Keeping a record of what I spend and limiting local shops/ supermarket spending to £50 per week.

To get great food at the best possible price Yes and No

It depends on where the quality/price spectrum you fall. I thing this food is great value for money as its mainly organic and real. It fills you up and keeps you healthy, but its not cheap.

Buying in bulk from suma and sharing with other in the group.

Buying seasonally

Looking for bargains and stocking up.

To spend time with people I like and who support my food choices Yes

We don’t all make the same food choices but are supportive of each other.

The group members

Eat smile live forums and FB

people who I’ve met.

To write-up a diploma design with a time limit of ten hours writing and ten hours meeting/ordering. Yes I have limited my write-up time. Not sure I’ve quite made it under the ten hours, but it’s definitely been a far quicker writing up process than any of the other designs I’ve worked on so far.
ADDITIONAL AIMS OF THE GROUP DID WE ACHIEVE OUR AIMS? HOW?
To develop a network of people who appreciate wholefood and can share heathy recipes.

To be part of a co-operative venture.

To have meet ups and shared meals with the group

Yes The group is fab
To get better at stock control and knowing what is in my pantry

To improve my meal planning

Yes, we all feel that we are getting there. Still work to do though. By planning ahead, meal planning, checking what we have before placing next suma order, not doing unnecessary shopping. No shopping week challenges where we eat up what we already have.
To use my purchasing power at ethical shops

To be buying good quality food in an affordable way

Yes We feel very happy with the ethics of Suma, abel and cole and the healthy food shops/ farm shops that we use.
To create less food waste Yes and no We are all more aware of throwing food away, especially if its expensive in the first place we are more likely to use up leftovers and limit portions to avoid waste/ However, having young children there is always waste. We all compost/ feed birds/ chickens with our scraps
To create a ‘new normal’ for my kids.

For my children to meet others who eat similar food to them.

Getting there My daughter especially finds it very hard to eat around school friends houses, so eating with the food group really helps. We also make an effort as a family to have lots of gatherings where people can eat our food, or ideally bring and share dishes do that everyone is exposed to new dishes.

IMG_7262

I will be continuing on this healthy eating path for ever. I am learning lots and loving the journey. Its made me feel so much better and stronger and more energetic. The food is bloody delicious too!

I have noticed that this design write up did not include any info about applying the principles of Permaculture. We spoke a lot about permaculture, which was new to the other group members. One of which has gone on to attend a PDC alongside her husband after I sparked their interest. So Permaculture was a big part of the design, but in order to make this more evident in the write up, I’ve reflected on how we used the principles in this table.

Principle Possible application in this design
Observe and interact ·      We started by looking at our current buying and eating habits. We each did a ‘stock check’ of our pantry and observed on what we were buying and using.

·      Part of this design plan was to learn from others and share ideas around the group

·      The design is all about interacting and creating community through the medium of food

Catch and store energy ·      We had planned to meet up and harvest fruit together and make jams and preserves, to expand the season that home-grown foods were are available to us.
Obtain a yield ·      Ensure that the group is useful to us all by feeding back to each other and making changes to our systems as required.

·      Make sure I am getting useful results

Apply self-regulation and accept feedback ·      Observe and note any positives and negatives to each design we trial

·      Make changes and tweaks to the design as needed

Use and value renewable resources and services ·      Consider where I am sourcing my purchases. Is Suma the it the best source?

·      Should we try the local food co-op, farm shops or health food shops instead?

·      What resources do we have that we can share around the group?

·      Shared meals

Produce no waste ·      Use what I buy

·      Use all of the foods I purchase and if they are not getting used up by the ‘use by’ dates, then consider why? Do I need better recipes or to change my purchasing habits?

·      Trying ‘buy nothing’ weeks to use up foods in our houses and reduce waste

·      Bring left overs to our shared meals and share out the remaining left overs!

Design from pattern to detail ·      Try different design patterns and work towards the best solution.

·      Establish a pattern of meeting/ ordering every 6 weeks

Integrate rather than segregate ·      This design is all about coming together and the power of buing in bulk to get the best deals then sharing around our little community
Use small and slow solutions ·      See what we already have in our pantry before rushing out and buying more food.

·      Establishing which design works best by tweaking small changes

Use and value diversity ·      Working together with other women on this design was a big goal of mine, gathering a diversity of ideas and experiences.
Use edges and value the marginal ·      Not sure how this one fits?
Creatively use and respond to change ·      Observe and note what designs we trial

·      Make changes and tweaks to the design as needed

·      Respond to the changes in the group make up and be prepared for the group members and how we meet up to change over the years as we all grow and change.

 

End of 2016 update– This design is still working for me in some ways but not in others. I still order from Suma with this group every 6 weeks or so. I now have a weekly fruit and veg box delivered from Riverford rather than Abel and Cole as I feel they are a more ethical company with better employee care and less gimmicks.

The Suma group has now grown to ten families. This growing process was not easy to negotiate. Some members wanted new people to join, others did not, some people wanted to keep it women only, others wanted men to join. Its been tricky and some feelings were hurt and toes stepped on. Now that there are 10 families involved, we never all order every time, that would be just too huge a delivery for any one household to receive. But it does seem to work out that whenever anyone wants to order, there are sufficient numbers to do so and take the total well beyond the minimum order.

The big negative for me of having a larger group, is that we rarely get together for our shared meals any more. Its become too hard to co-ordinate schedules and too many people to fit into our houses! As our children grow, people return to work, kids schedules fill up and its harder and harder to find the time to get together socially. That is a shame. But I have made some solid friendships within the group and tend to see four of the members on an individual basis now rather than on mass.

Doing this design has made a sustainable change in the way that I buy food and manage my pantry. I’m really happy with that outcome. This design has also taught me a lot about group dynamics and the importance of picking carefully who you want to form groups with! Its taught me a lot about how I myself am in groups, that I like to lead but then I can easily get burnt out when it becomes expected that I will lead. We’ve got better at taking turns and other people taking the initiative, so I feel the group will probably tick along quite smoothly now. Maybe some people will leave, maybe others will join as time rolls on but I think we can sustain these changes.

South Leicester Food Group. Diploma design write up 2

Our second order from Suma was delivered last week. I took delivery at my house this time and hosted a lovely get together last Wednesday. We ate good food, enjoyed good company and wonderful weather. The system was easier to manage this time around but still needs some work.

This post brings me up to date on developments with this design and looks at the E for Evaluations and D for Design and I for Implementation of OBREDIMET.

IMG_6664

After the first delivery we discussed the key functions that we wanted the group to fulfil.

1. For the ordering of items to be straightforward, manageable and time efficient.

2. Delivery to be easy to receive and to be able to to divide up people’s orders with ease.

3. For the group to meet up regularly to discuss and place orders and share meals.

4. To expand the remit of the group to include recipe sharing and group cooking days.

5. To share useful tools, such as meal planners around the group.

I looked at each key function in turn and considered multiple ways or systems of achieving that function. I then reflected on that possible system using the PNI tool. See the two photographs below.

IMG_6805IMG_6804

As a group we decided that we would trial various elements of the systems detailed above and reflect on how we get on. I have begun a table to evaluate each design and will continue this for each design we trial until we come up with something that works well for everyone. The evaluation looks at how well or badly each design worked in term of the 5 key function, a PNI and against Earth care/ People care/ Fair shares (the 3 ethics of Permaculture)

IMG_6803

As well as dividing up the order, we had a lovely ‘bring and share’ dinne with all the kids included as it was half term. We have 12 kids between us, 10 of which were present. IMG_6666IMG_6668IMG_6667

The children played together happily, dressing up, putting on a play, jumping on the trampoline and running around in the sunshine. That was very helpful in allowing us adults to divide up the food order and do our reflections. IMG_6671

 

I will post about this design again in late summer or autumn when we have had time to try out a few more designs and reflect on them. I will aim to complete the OBREDIMET design system and look at the M for Maintainance, E for Evaluation and T for Tweaks. I will also do a personal reflection on this design.

Influences Nov 2014- May 2015

Today sees me finally getting around to posting the third installment of my ‘Influences’ posts. This post covers what I have been up to over the past 7 months. During this time the Diploma designs that I have been working on are, My health and well-being and South Leicester food group. I have also been busy with running Muddy Boots allotment playgroup and training as a Forest School Leader. 

COURSES AND WORKSHOPS

The six month health and nutrition programme that I started last summer called ‘Eat smile live’ came to an end in December. I also did a 30 day Spring cleanse with the same company during April and May. I learnt loads and made lots of new meals and have sustainably changed my diet for the better.

I took part in the Vegan January challenge, attending various events locally and being part of the FB forum. I managed the transition from Veggie to Vegan pretty easily and I am still eating a diet that is around 90% vegan to date.

I am still involved in helping to facilitate the PDC in Leicester. I did some of the publicity for the event and designed this poster. perm flyer with logos jpeg

 

I attended the first three PDC sessions but have pulled back a little from helping out over the next few months due to being rather overwhelmed with other work and short on time. I hope to get more involved again after the summer holidays.

I began my Level 3 Forest School Leader training in March and am loving it. The course takes around a year to complete and involves practical taught sessions, practical assessments, lots of written assignments and the facilitation of 6 sessions of Forest school. It is taking up a lot of my time and head space, I plan on using Permaculture to help me to plan my 6 sessions and a taster session I have planned for June. I have wanted to do this course for many years so am thrilled to have made a start. The photo shows us all looking exhausted at the end of our tools, knots and den making assessment day.

IMG_6334

I attended a two day Outdoor first aid course in April. It was a requirement of my Forest School training course, but was actually very interesting and useful for lots of areas of my life. I spend a night away from home, staying in a tiny room in a youth hostel, which was a real change for me, I have hardly spent a night away from my children or husband in 9 years!

EVENTS

This week I went on a wild food walk in a local Arboretum organised as part of National Vegetarian week. It was a lovely day and I saw lots of familiar faces there including some people who I’d studied Permaculture with over the years. The event re-inspired me to make the most of wild greens and I discovered some new uses for edibles in my garden, some of which I had previously considered to be weeds.

I attended the Permaculture Diploma accreditation of Reevsie. I was on his peer accreditation panel. After watching his presentation we had to discuss his designs and provide him with feedback. It was an interesting experience and great to see Reevsie complete his Diploma.

I am meeting regularly with six other families as part of the South Leicester food group  (I really need to come up with a more catchy name for this!) We have a shared meal, the kids play together, we share recipes and we order from Suma. The ordering process needs more work as it is rather long-winded currently. I am working on a diploma write-up about this group. Its been lovely connecting with a group of people, some of who are new friends for me and my children. We had a lovely day together recently enjoying good food, good company, and good weather! IMG_6668

I have taken part in three muddy runs, The Wolf Run in November, The Reaper in March and The Iron Run in May. Each of these invlved a 10KM run, lake swims, obsticles, mud pits and loads of fun. It is like being a kid again and I would recommend it to anyone wanting to find motivation for inproving their health and fitness. I have another run scheduled in for two weeks time, this time taking along my sister, I can’t wait! 11206608_10152818719262045_7253652698380650693_o

GUILDS

I set up a guild group at then end of 2014, especially for people who wanted to guild on weekday daytimes. Lots of the other local guilds are evenings and weekends and these times are not possible for me. We met up three times and chatted and ran through the four questions. The group seems to have rather fizzled out currently. I was a little fed up of being the person pushing for it to happen, so decided to sit back and see if anyone else made the effort. They haven’t! I am so busy at the moment that I can’t take on the leadership of the group so will let it do dormant for a while and see what happens in the autumn when people typically have more time for reflection.

JOBS

I taught two three day Photography workshops in December and January to year 8 and year 7 students. That was good fun as always. I have recently started one-to-one teaching a teenager on the Autistic spectrum. I see her every monday and we take photographs, use the darkroom,visit the museum and galleries and are planning a photography exhibition together. She is fantastic and I really enjoying the calm pace and responsive way that I need to interact with her.

My Muddy Boots Outdoor playgroup is going from strength to strength. I put the price up this year and I finally take home a little money! This feels great after doing it totally voluntarily for 3 years. I am fully booked with a long waiting list so am exploring the idea of running a second weekly session. IMG_6620

BOOKS

My obsession with healthy cook books continues. I get a lot of enjoyment from a shiny new cookbook! I am cooking lots from the books below and feel I am finally beginning to master the art of meal planning! IMG_6678 IMG_6679 IMG_6680 IMG_6681 IMG_6682

I have not been able to continue helping out with the gardening club at my children’s school this year. I am too busy and I also felt rather under valued there. I have so many skills to offer the school but I am not willing to give these away for free forever! I enjoyed spending time there but have realised that if I spread myself too thinly, then all aspects of my life suffer. I can’t do everything all the time, so sadly I declined to help out this year. Maybe another year I can resume my work at school, hopefully in a respected and paid role next time around. I enjoyed reading this book below and would love to design a school garden one day. Maybe I will do this as a fantasy design?  IMG_6677

This book was on my Christmas list and I really enjoyed it. I loved the way the chapters were divided up like zones and the recipes look interesting. IMG_6676

I have had a quick flick through this but not read it cover to cover yet. I have pretty much decided that I don’t want to teach PDC’s, at least not to adults. I don’t feel I have the depth of knowledge. I am very interested in the idea of doing a PDC for teenagers, children or family groups, so will keep this idea bubbling away on the back-burner and see what comes of it in the future. IMG_6674

I have been going through a bit of a desert island phase lately. I re-read all three of Lucy Irvine’s books. Castaway is one of my all time favourites. I am learning about den making, knot tying, firelighting etc at FS training, so it was interesting to read about these skills in real life or death situations! I also watched The Island with Bear Grilles and enjoyed that a lot. I think I would cope on a desert island as long as I had a good supply of water, plenty of coconut trees and somewhere comfortable to sleep! IMG_6673

South Leicester food group. Diploma design write up 1

IMG_2087

BACKGROUND TO THE DESIGN

I have been wanting to do a design around how I plan, buy, prepare and share foods with my family and friends. This carries on from the my health and wellbeing design that I have been working on for the past year. I have learnt so much from the previous design and met some great people along the way. I have been speaking with some of these people about setting up a food group concerned with making bulk food orders and coming together regularly to share meals, recipes and ideas around healthy eating.

I have set up a group with six other women, all parents of young children like myself. The diets eaten by this group of women are quite diverse, encompassing vegans, veggies, meat eaters, wholefoodists, grow-you-own gardeners and keen cooks. What we all have in common is a great love of fresh healthy wholefoods and an interest in feeding our families the best possible diets from an ethical source and at a price that we can afford.

So this design aims to look at how to create a sustainable design for our group to order food in a co-operative manner and to meet up regularly to plan this and share meals. Most of my designs to date have been long, drawn out processes in the planning and writing up stages. I wanted this design to be different so have set myself a limit of ten hours writing up and ten hours meeting with the group to plan. I used the design process OBREDIMET as I am comfortable with it already and plan on using design tools that I am familiar with to use my time efficiently.

OBSERVATIONS

Via our Facebook group and over informal discussions at meet ups we discussed our current shopping habits, the changes we wanted to make and why we had wanted to be involved in this group. I pulled this info together in the brainstorms shown below.

IMG_6493

BOUNDARIES 

The group was formed with the intention of ordering from Suma http://sumawholesale.com We decided to jump straight in and place our first order deliberately without applying a design to how we ordered. People were in a hurry to order and I thought it would be interesting to be able to see the difference in ease of ordering with and without a consciously applied design process. The first order was placed in early April and we met up again late April to reflect on how we had found the process so far and plan for the future. I used the fact-finding tool ‘Gives, gains, grins and groans’ ( which I had used before in a Muddy Boots design after originally adapting it from a tool suggested by Looby Macnamara in her fab book, People and Permaculture) to find out lots of info in a quick and easy manner about how people had found the process of ordering. This info was then reformatted as boundaries and resources.

IMG_6495

RESOURCESIMG_6496

EVALUATION 

I then carried out a brief evaluation of what we/I had done so far and made a plan for what to do next.

A brief evaulation of how the first order had gone was also carried out with the group and is reflected upon in boundaries and resources. To summarise, the food is great, but the ordering took hours and dividing up individual orders on delivery day was a nightmare.

IMG_6497

DESIGN

We decided that the design should have five key functions; the details of how to make each goal SMART is still a work in progress at this point.

1. For the ordering of food from Suma to be straightforward to manage and for responsibility to be shared out amongst group members.

2. For the delivery be easy to receive and manageable to divide up on delivery day.

3. For us to meet up regularly (once a month?) to place orders/ collect items/ discuss ideas and have socials with shared meals. (I wonder about also introducing the idea of guilding with this group of wonderful women?)

4. To expand the potential of the group to include shared group cooking days, apple juicing, jam making etc

5. To share useful resources around the group (such as meal planners, recipes, book recommendations etc)

IMG_6498

The next thing I will do is look at functions and elements and PNI possible ways of achieving the key functions.