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Local Food Launchpad 2016 Concept Development Workshop

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Local Food Launchpad is a seven week accelerator program for products, services, programs, social enterprises, campaigns or community projects that contribute to improving Melbourne's food system and growing Melbourne's food economy.

Local Food Launchpad applications close Friday 22 July. Find out more and apply at http://doingsomethinggood.com.au/local-food-launchpad-2016/

Presented at the Local Food Launchpad launch event on Tue 28 June 2016.

Publicada em: Governo e ONGs
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Local Food Launchpad 2016 Concept Development Workshop

  1. 1. LOCAL FOOD launchpad concept development workshop #LFLP16
  2. 2. welcome join the conversa1on on twi2er with @cityofmelbourne @DoingSomeGood #LFLP16 DAVID HOOD @DavidAHood JULIAN WATERS-LYNCH @jwaterslynch STEPHANIE GESLING @stephgesling MELINA CHAN @MelinaChan doingsomething good
  3. 3. #LFLP16 Greg jacobs health & wellbeing branch,
 city of melbourne @cityofmelbourne
  4. 4. #LFLP16 david hood doing something good @doingsomegood @davidahood
  5. 5. How might we build a food system that is healthy, secure, sustainable, resilient and socially inclusive?
  6. 6. "Complex social problems today outstrip the capacity of any single organiza9on or individual to solve them. We don't need to grow
 non-profits. We need to grow networks for social change." Alison Fine, co-author of The Networked Nonprofit
  7. 7. what LFLP15 participants had to say “Just having the space to play with ideas in a se5ng where everyone was in the same frame of mind was really incredible. It was a great think tank, and its been amazing to see how everyone else’s projects have developed and collaborate with other LFLP people in the last few months.” “…each session I was able to go away and progress the project based on what was discussed. In addiFon, the contacts were great to discuss the project with and also find out what else was happening in this field.” “A terrific structured program that was results orientated.” “The LFLP drew together a fascinaFng group of people with inspiring ideas of how to change our food system. Working together to develop these ideas into projects, under the guidance of the Doing Something Good team, was a really valuable experience.” “CollecFon of a range of tools to help me think about business development in a structured manner.” “MeeFng other food networkers from vegan to food waste minimisaFon projects. One thing bound us together which was to change the status quo around food.” “Personal connecFons with amazing people in the sustainable food space…. met some great people who I have stayed in contact with.”
  8. 8. #LFLP16 dr rachel carey victorian eco innovation lab (VEIL), University of melbourne @veil_melb @drrachelcarey
  9. 9. Melbourne’s food system: challenges and opportunities Dr Rachel Carey 2016 Local Food Launchpad, 28 June 2016
  10. 10. Improving Melbourne’s food system Source: www.sustainablecitiesinstitute.org Increasing food production in the City of Melbourne Increasing opportunities to purchase local and regionally produced food
  11. 11. City of Melbourne Food Policy Source: City of Melbourne (2012) Food City
  12. 12. Issues: food availability and access Source: http://www.melbourne.vic.gov.au/SiteCollectionDocuments/food-policy-infographic.pdf
  13. 13. Issues: Melbourne’s food waste Source: Sheridan et al (2016) Melbourne’s foodprint:What does it take to feed a city? Around 40% of Melbourne’s household rubbish is food waste But most food waste happens earlier in the food supply chain
  14. 14. Issues: Melbourne’s foodbowl Werribee Yarra Valley Baw Baw Bacchus Marsh Surf Coast Mornington Peninsula
  15. 15. Paving over Melbourne’s foodbowl
  16. 16. Food production in the city
  17. 17. 2 & 5 in Norlane, Geelong • A social enterprise • Aims to address improve access to affordable, healthy, sustainable food • Market garden • Sustainable approach • Internships & training
  18. 18. Bringing local food back to the city Source: Queen Victoria Market
  19. 19. Healthy school lunches Source: Sorghum Sisters • How could you make healthy, local food more available in schools? • Address social inequity? • Create employment? • Connect children to local farms? • And ensure the farmers are fairly paid?
  20. 20. #LFLP16 serenity hill open food network @openfoodnet @ren_hill
  21. 21. #LFLP16 Melina Chan doing something good @doingsomegood @melinachan
  22. 22. #LFLP16 Kate archdeacon local food launchpad 2015 @Katearchdeacon
  23. 23. local food launchpadHave a good idea? We’d like to help make it happen. #LFLP16august-september
  24. 24. How might we build a food system that is healthy, secure, sustainable, resilient and socially inclusive?
  25. 25. local food launchpad 2016 overview Local Food Launchpad is an accelerator program for ventures aimed at improving Melbourne’s local food system. We’re looking for individuals and organisa=ons that have an idea for a new product, service, social enterprise, campaign, event, or community project that they believe will contribute to: • increasing food produc=on in the City of Melbourne [see map], and/or • increasing opportuni=es for for city residents and visitors to purchase local and regionally-produced food. Over seven consecu=ve weeks, our experienced team of facilitators, presenters and mentors will help you get ready to launch, go for funding, build your team, find partners, or whatever it is you need to take that next big step with your local food idea.
  26. 26. What you’ll get as a LFLP16 Participant Through face-to-face presenta=ons, prac=cal workshops, group coaching circles, and mentoring sessions you’ll get to: • grow your understanding of key issues, challenges and opportuni=es in the food sector; • build your capability to be innova=ve and scale your impact — by learning and applying the principles of design thinking, Lean Startup and systems thinking; • produce an effec=ve Communica=ons and Engagement Plan based on the principles of strategic communica=ons and 21st century movement building; • complete a project plan with a sustainable business or funding model, and • develop your ability to work crea=vely and collabora=vely in groups, effec=vely lead teams, and achieve measurable outcomes through your work. You will be provided with tools, templates and informa=on resources to help you develop your local food project, or any other project you may be working on now or in the future. You will also become part of a community of mentors and peers to support you along the road to success.
  27. 27. about the lflp16 program SCHEDULE The LFLP program kicks off with two full days on Saturday 6 & Sunday 7 August. From Wednesday 10 August, we’ll start weekly evening sessions running from 6:00pm-9:00pm, finishing up with a public Pitch Night on Wednesday 21 September. A detailed program will be posted on the Doing Something Good website Monday 11 July. AVAILABLE PLACES We’ll be taking up to 12 teams (maximum of three people per team). If you’re a team of one, we s=ll encourage you to apply, but past experience has shown us that it significantly helps to have someone else to work on your project with, who are learning what you are learning and are also familiar with the concepts, theory, tools and prac=ces you’ll be using to develop your big idea. So if you can, bring someone along.
  28. 28. local food launchpad 2016 program dates Sat 6 August — LFLP Session 1, 9:30am-4:30pm Sun 7 August — LFLP Session 2, 9:30am-4:30pm Wed 10 August — LFLP Session 3, 6:00pm-9:00pm Wed 17 August — LFLP Session 4, 6:00pm-9:00pm Wed 24 August — LFLP Session 5, 6:00pm-9:00pm Wed 31 August — LFLP Session 6, 6:00pm-9:00pm Wed 7 September — LFLP Session 7, 6:00pm-9:00pm Wed 14 September — LFLP Session 8, 6:00pm-9:00pm Sat 17 September — LFLP Session 9, 9:30am-4:30pm Wed 21 September — PITCH NIGHT — LFLP Session 10, 6:00pm-9:00pm
  29. 29. applying for lflp16 CRITERIA Do you have an idea for a venture that you believe will contribute to: • increasing food produc=on within the City of Melbourne, and/or • increasing the opportuni=es for city residents and visitors to purchase local and regionally-produced food? Can you, or a team member, commit to ahending at least nine of the ten Local Food Launchpad sessions? Do you have at least five hours per week, in addi=on to Local Food Launchpad sessions, to work on your project? If you can answer yes to all of these ques=ons, then we invite you to apply.
  30. 30. applying for lflp16 REGISTRATION FEE Thanks to our generous mentors and volunteer team, we’re able to offer places in LFLP16 for a rela=vely small fee (similar programs usually cost par=cipants $5,000). The registra=on cost per team (of one to three people) is: > One person: $295 > Two people: $495 > Three people: $645 Your registra=on fee will cover par=cipa=on in all ten face-to-face Local Food Launchpad sessions, addi=onal =me with mentors, materials, access to online resources, and food and beverages at each of the sessions. Successful applicants will need to pay their registra=on fee in full, prior to Session One, Saturday 6 August. HOW TO APPLY Applica=ons for the Local Food Launchpad can be submihed via a link on the DSG website. Applica=ons close 5pm Fri 22 July. Successful applicants will be informed via email Wed 27 July.
  31. 31. What does a good idea look like?
  32. 32. People don’t buy what you do they buy why you do it. ~ Simon Sinek
  33. 33. ‣ why: belief, mo=va=on or purpose ‣ how: experience or process ‣ what: details of product of service
  34. 34. human-centred design
  35. 35. http://www.nitibhan.com/2013/01/reflections-on-design-thinking-for.html
  36. 36. DEFINE IDEATE PROTOTYPE ENQUIRE TEST IMPLEMENT REVIEW IMPROVE design thinking in practice eight stages
  37. 37. http://dthsg.com/what-is-design-thinking/
  38. 38. http://hci.stanford.edu/dschool/resources/design-process/readable.html
  39. 39. "Lean Startup" is a system for developing a business, product or service in the most efficient way possible to reduce the risk of failure. It is an approach that treats all ideas as having assump=ons (or hypotheses) that must be validated by rapid experimenta=on in the marketplace. The approach relies on scien=fic experimenta=on, itera=ve product releases, and customers feedback to generate validated learning.
  40. 40. A startup is a human ins9tu9on designed to create a new product or service under condi9ons of extreme uncertainty. In Lean Startup terms, a startup is a group of people working on a risky new product, even if that group of people works for Starbucks or the US Marine Corps. - Eric Ries
  41. 41. “Lean Startup is a method for crea4ng and sustaining innova4on in all kinds of organisa4ons. It helps you get good at answering two cri4cal ques4ons: 1. Should we build this new product or service? 2. And how can we increase our odds of success in this new thing?” ~ Sarah Milstein, co-founder Lean Startup Produc4ons
  42. 42. risk There are three areas in which a new iniFaFve typically faces a very high degree of uncertainty—or risk: 1. Technical risk (feasibility) 2. Business model (viability) 3. Customer risk (desirability)
  43. 43. technical risk (feasibility) You could think of this as the quesFon: Can we build this thing at all? For example, if you’re seeking a cure for cancer, there’s a big risk that you’ll fail to find it. If you do find it, you’ll certainly have customers, so there’s no market risk.
  44. 44. business model risk (viability) This amounts to the quesFon: Can we create a way for this thing to make us money?
  45. 45. customer risk (desirability) This is the quesFon: If we build this thing, will people use or buy it? Put another way: Should we build this thing?
  46. 46. biggest risk = customer risk OperaFng under the assumpFon that the demand exists and that customers will buy and use your product or service in the way you believe. “…learning what customers want and will pay for is your biggest priority. It’s the thing you want to do most quickly and effecFvely.”
  47. 47. who are you making this for?
  48. 48. http://www.nitibhan.com/2013/01/reflections-on-design-thinking- Human Centred Design
  49. 49. identifying your target customer/user/audience • Think about who is going to be buying your product, using your service, contribu=ng to your cause, par=cipa=ng in your program or engaging with your campaign. Clearly iden=fying a group of people to target (some=mes called a market segment) allows you to design your offering to best meet their needs, and tailor your communica=ons to best engage them and get them to take ac=on (buy, use, contribute, etc.) • Who believes what you believe? (Remember Simon Sinek: Start with Why) • Who do you think will be your Early Adopters? These are your ideal customers/users/ audience. • Create a profile based on your ideal customer/user/audience. Go beyond a simple demographic. Be specific. eg. Mums with young children, who are returning to work, are Fme poor, and who want to provide their kids with fresh, healthy food, that’s quick and easy to prepare. > Please note: You may have more than one group to target — e.g. a distribuFon service that targets farmers, retailers and consumers has three customer groups. If that is the case, create a profile of an ideal customer for each — i.e. a farmer profile, a retailer profile and a consumer profile.
  50. 50. Empathyis not just about walking
 in another's shoes. First you must remove your own.
  51. 51. understanding your target customer/user/audience Imagine a scenario where your target customer/user/audience is experiencing the problem you are trying to solve for them. What is it that your target customer/user/audience is looking for? What are they trying to do, or what job do they need done? If you have more than one target group, do this acFvity for each one. > Complete Empathy Map 1. What are they thinking and feeling? What are they wan=ng to do? What are they liking? What don’t they like? Why? 2. What are they doing or saying? What ac=ons are they performing/trying to perform? What equipment or technology are they using? What is working well? What isn’t working well? What might they be saying to others in this scenario? 3. What are they seeing? Where are they? What are the features of their environment? Who else is there? What are they doing? 4. What are they hearing? What are others saying? > Gains: What are their wants, needs, goals and aspiraPons? > Pains: What are their challenges, obstacles and frustraPons?
  52. 52. EMPATHY MAP What am I seeing? What am I saying? What am I doing? What am I hearing? How am I feeling? What am I thinking? Pains Fears | Frustrations | Obstacles Gains Wants/Needs | Measures of Success CUSTOMER/USER group NAME FILL OUT EMPATHY MAP BASED ON CURRENT EXPERIENCE IN RELATION TO PROBLEM TO BE SOLVED COMPLETE EMPATHY MAP FOR EACH TARGET CUSTOMER/USER group [PRINT ON A3] GENDER AGE DEPENDENTS R/SHIP STATUS HOME TOWN/SUBURB OCCUPATION EATING PREFERENCES EATING ROUTINE/HABITS
  53. 53. what is your VALUE PROPOSITION?
  54. 54. What is a Value Proposition? A Value Proposi=on is a few words or a short sentence that communicate to your target customer/user/audience why they should buy, use, contribute to, engage with or par=cipate in what you have to offer — iden=fying what problem you are solving for them, or the job you’re doing for them. If you have more than one group you are targe1ng, their will likely be a different value proposi1on for each one. A Value Proposi=on might state: • the benefits they will receive (Think about what’s important to them.) • the outcomes or results they will achieve (Think about problem they are trying to solve or they job they need to be done — which might be a problem they are wan=ng to solve for someone else.) • features that are beher than similar products or services currently available (What might not be working or what don’t they like about current offering/solu=ons?) Make sure you are thinking about this from their perspec=ve.
  55. 55. Open Food Network: Shopping that makes the world a be_er place. Fairtrade: You can buy the best with Fairtrade and make a difference too. Australian Food Sovereignty Alliance: Help create an equitable, sustainable and resilient food system for all Australians. Sustain — The Australian Food Network: PracFcal tools for vibrant food systems. Asylum Seekers Resource Centre (ASRC) Catering: Global food experience with a cause. 3000 Acres: Unlocking vacant land across Melbourne to grow food and build strong communiFes. STREAT: Tastes Good. Does Good. Jonai Farms: Uncommonly delicious ethics. Hello Fresh: We deliver delicious recipes and the exact required ingredients to your door every week. Trader Joes: It’s not complicated. We just focus on what ma_ers — great food + great prices = Value. Deliveroo: The food you love, delivered to your door. CERES Fair Food: We do good at every part of the food chain. GetUp: Giving everyday Australians the chance to make extraordinary impact – online, across the airwaves, and in the streets. Greenpeace: Coal polluFon is destroying the things we love, but together we can protect our Reef for good. Evernote: Collect it all in Evernote. Big ideas, li_le details, and everything in between. Skype: Skype keeps the world talking, for free. Stay in touch with Skype, no ma_er what device you use. Uber: Ready anywhere, any=me. AirBnB: Experience a place like you live there. Tinybeans: The easiest way to keep a beauFful record of your child. Ne[lix: See what’s next. Watch anywhere. Cancel at any Fme. Value Proposition examples
  56. 56. Gain Creators Pain Relievers Pains Gains Products & Services Customer Job(s) Value Proposition Customer Segment copyright: Strategyzer AG The makers of Business Model Generation and Strategyzer The Value Proposition Canvas strategyzer.com
  57. 57. 1. CUSTOMER GAINS: TRIGGER QUESTIONS Gains describe the outcomes and benefits your customers want. Some gains are required, expected, or desired by customers, and some would surprise them. Gains include func=onal u=lity, social gains, posi=ve emo=ons, and cost savings.
  58. 58. 2. CUSTOMER JOBS: TRIGGER QUESTIONS Jobs describe the things your customers are trying to get done in their work or in their life. A customer job could be the tasks they are trying to perform and complete, the problems they are trying to solve, or the needs they are trying to sa=sfy.
  59. 59. 3. CUSTOMER PAINS: TRIGGER QUESTIONS Pains describe anything that annoys your customers before, during, and aqer trying to get a job done or simply prevents them from gerng a job done. Pains also describe risks, that is, poten=al bad outcomes, related to gerng a job done badly or not at all.
  60. 60. 4. GAIN CREATORS: TRIGGER QUESTIONS Gain Creators describe how your products and services create customer gains. They explicitly outline how you intend to produce outcomes and benefits that your customer expects, desires, or would be surprised by, including func=onal u=lity, social gains, posi=ve emo=ons, and cost savings.
  61. 61. 5. PAIN RELIEVERS: TRIGGER QUESTIONS Pain relievers describe how exactly your products and services alleviate specific customer pains. They explicitly outline how you intend to eliminate or reduce some of the things that annoy your customers before, during, or aqer they are trying to complete a job or that prevent them from doing so.
  62. 62. local food launchpadHave a good idea? We’d like to help make it happen. #LFLP16august-september
  63. 63. applying for lflp16 A reminder… Applica=ons close 5pm Fri 22 July. Successful applicants will be informed via email Wed 27 July. Applica=ons for the Local Food Launchpad can be submihed via a link on the DSG website.
  64. 64. Local Food Launchpad brought to you by doingsomethinggood.com.au/lflp16

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