Category Archives: Food marketing

One Last Leap: Auditing UBC Vending Machines at the SUB and UBC Residences

Our CBEL research process, challenges, and creative solutions

We have been working on analyzing our surveys this week, since our LFS 350 class last Wednesday. To make it easier to understand, we categorized the purpose of our survey questions into three themes: labelling issues, educational issues, and motivational factors. Splitting our survey questions into different categories helped us clearly understand the purpose of each question and how it is relevant to our research.

Irving K Barber As Judy Walks to Class

Looking at our survey, we noticed we had quite a variety of responses to one of our questions regarding which snacks to add to campus vending machines. Because of this variety, it was a challenge coming up with one general snack option to recommend to Victoria. In other words, while writing the survey, we were hoping to see a majority of similar responses for this question, but we ended up getting mixed results instead. Some students, for example, would like to see more candy and energy drinks while other students prefer seeing nuts and mints in vending machines. In addition, we had to disregard some results, because responses were unreasonable: some students wanted to see sushi and baked goods, both perishable foods that cannot be placed in vending machines. We came up with the solution to find responses that were similar and categorize these responses into broader terms. For example, apple chips, fruity granola bars, and raisins can be categorized as “healthy fruit snacks”.

We also encountered a few challenges this week that came up when we received a response to an email we had sent to our community partner, Victoria. In particular, these challenges we faced had to do with our audit of the GSVM: vending machine sales are not broken down by items, but by machines, so it is impossible to tell how well the healthier options are selling individually. Also, there has been an increase in campus vending machine sales due to the machines now accepting UBC cards for payment, so we need to be careful not to attribute this sales increase to the “healthier choices”. Since the sales data of those machines reflect only the percent of cash, cashless, or ubc card sales, we cannot tell if labelling has an impact on sales. Our current audit of the vending machines at Gage Residence and at the Student Union Building will focus on recording if proper labelling is being adhered to. In the audit we will also take note of dust-accumulation, which will give us an idea of turnover rates of food and beverage products. The beverage vending machines pose an issue because we are not able to see inside them. We can therefore only audit them by outer-appearance (lights, properly maintained, clean).

Bright Leaves Indicate that the End of the Term is Near…

What’s To Come

We are fortunate that our research community is so close at hand: once we are on campus, we are immersed in our community. This Wednesday, several group members are auditing the campus vending machines both on the upper floor of the Student Union Building, and in Gage residence (These are machines that follow the GSVM). We are undertaking this review in order to get a clear idea on how well the GSVM is  performing. To standardize our approach, since we are not able to go all together, we created a checklist for everyone to follow. Our checklist includes:

  1. Observing for dust inside/outside of the vending machines
  2. Checking to see if the “Healthy  Choices” signage is correctly displayed for each product
  3. Auditing the planogram (arrangement of snacks within the machine) to ensure that location of healthier options is appropriate to promote them

The deadlines for the CBEL final research paper, plenary presentation, and CBEL project homeroom final presentation are fast approaching. To stay on top of these deadlines, each group member has been assigned specific tasks for each of the aforementioned components. The task for each member is outlined in the following.

Plenary presentation

  • Introduction to the project and community: Judy
  • Research Question and Methods: Judy
  • Results and Interpretation of the results based on the course concepts and reflections: Alex
  • Question and Answer: Alex
  • Editing, and addition of ideas to each section: All group members!

Alex and Judy will be doing the plenary presentation in front of the LFS 350 class. Since it is a brief presentation we feel it will be easier to have all group members contribute to what will be said during the presentation, but have fewer people actually go up to present them. This will be balanced out with all of the group members doing the final presentation, while Judy and Alex take on smaller roles for that.

UBC Campus Early Wednesday Morning where Surveys were analyzed

CBEL project homeroom final presentation

  • Introduction and Research Questions: Rosemary
  • Methods: Aveir and Katherine
  • Results: Judy
  • Discussion: Tyra and Carmen
  • Reflection: All group members
  • Recommendation: Alex
  • Editing, and addition of ideas to each section: All group members!

Each group member will be responsible for presenting their section to our homeroom.

CBEL final research paper (Still to be decided…)

  • Executive Summary: All group members!
  • Introduction: Rosemary
  • Research Methods: Alex
  • Findings: Judy
  • Recommendation and Conclusions: Tyra
  • References and appendices: All group members!
  • Editing, and addition of ideas to each section: All group members!

We plan to write our first draft of the final research paper once we have all our data from the audit, and survey, analyzed.

Amidst our busy schedules, we will take time this week to reflect on Remembrance Day, and the individuals who fought to serve our country.

Group 26

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Filed under Food access, Food accessibility, Food and culture, Food marketing, Food security

Surveys On A Sunny Autumn Day

 Final Research Question

Color Changes at UBC taken by Rosemary Wright

We hope you all had a wonderful relaxing Thanksgiving and sunny long weekend with family and friends wherever you were! Our group has lots of work to accomplish this week, including preparing surveys to hand out to individuals (students and faculty) on UBC campus as well as finalizing our research design. Our two research questions have not changed since writing the CBEL proposal and will kept to:

  1. What improvements can be made to the Gage Snack Vending Model already in place on UBC campus?
  2. How can the scope of the model be expanded to include beverage vending machines?

Method: Qualitative or Quantitative

We have had some disagreements within our group about whether or not the survey should be qualitative or quantitative. After some serious debating, our group has decided to use a combination of quantitative and qualitative methods in the format of our survey: including four ranked questions and two open-ended questions, respectively. The written survey, containing a total of six questions, will be administered to a pilot group of 10 random participants. If all goes well, from there it will be randomly handed out to a sample of approximately 250 participants. The quantitative questions of our survey will be statistically analyzed to determine percentages of the population the results can be inferred to. The qualitative questions of our survey are open ended, and will be analyzed to determine consumer snack and beverage preferences.

Status of CBEL Project: Expected Outcome

We had an online meeting on Tuesday to discuss the possible outcomes of our research. We were also able to schedule a tentative meeting time with Victoria, Liska, and our Teaching Assistant, Lorne James.  The intentions of this meeting are to update all parties involved with our CBEL project and to confirm that we have addressed all the points we set out to. On Wednesday, October 16th, the pilot survey was done with a random sample of 10 students. After the surveys were completed, we found that a revision to the format of the survey was needed. In regards to the questions asked, we believe that they were sufficient enough to provide useful results that will help us address our research questions.

Working our Survey Questions on a Laptop

Our group expects that the current Gage Snack Vending Model will not be performing optimally due to the limited awareness of the relationship between food and health in society. As an outcome of our research, we plan to provide the survey results in a clear and concise format for our community partner, Victoria, to work from. From these results, as well as the results of our audit, we hope to be able to offer valuable suggestions to Victoria, so that she can implement improvements to make the vending model a more effective one. With data collected through our research we hope that UBCFS can improve the vending system in place, and continue setting a positive example.

Our Updated Research Action Plan

  1. Prepare Survey Questions; Determine Hypotheses (if required)
  2. Conduct Pilot Survey on 10 random participants
  3. Finalize Survey Questions
  4. Conduct Survey on 250 random participants by random sampling
  5. Analyze Data by Qualitative/Quantitative methods and come to Conclusions (where appropriate)
  6. Apply Conclusions to the sample population and reflect on Research Questions
  7. Make Suggestions about the Gage Snack Vending Model

View in Front of McMillan Building On Thanksgiving Weekend

Looking Forward

We will be conducting the surveys sometime next week, as we have already finalized our survey questions and have completed the pilot survey. Before handing out the surveys, we wanted to let you know that we came up with our null and alternative hypothesis for our research:

HO/HA

  • Ho: UBC vending machines with the Gage Vending Snack Model is not a success.
  • Ha: UBC vending machines with the Gage Vending Snack Model is a success.

In other words, our null hypothesis is “The Gage Snack Vending Model at UBC Vancouver is not a success”, and our alternate hypothesis is “The Gage Snack Vending Model at UBC Vancouver is a success”. In order to determine whether or not the GVSM is a success based on surveys, the surveys will include Yes/No questions and a rating (1-7) system:

1) Yes: Success; No: Not Success

2) 5-7: Success; 1-4: Not Success

We are planning on dividing the 250 surveys equally to each group member. Each group member in turn will locate themselves to different parts of the campus at different times of the day and hand out their survey. By the end of next week, we should have all the surveys completed so that we can determine the results and to incorporate these results to our CBEL research paper.

Enjoy the rest of the sunny weekend!

Group 26

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Introduction to LFS 350

The Land, Food, and Community series is a number of classes that the students of UBC Land and Food Systems take every year.  The students of Land Food and Community II (LFS 350; formerly known as AGSC 350) complete extensive projects on food security issues in British Columbia.  Students work in groups of 6 or 7 to explore issues within their assigned communities and themes, and team up with members of the community to tackle these issues.  In this way, students can engage in their education by learning from community partners and immersing themselves in “real world” situations outside the classroom.  Community Partners can learn about what students are doing and learning at UBC, and can work with students to make a positive impact on their organizations and communities in terms of food security.  The Land and Food Series classes are unique from most other university courses as they emphasize teaching as a “community of learners” and community based research instead of top-down instruction and research.  Students learn from the teaching team, their peers and the communities of British Columbia making for an education that bridges university academics with real world issues.

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Filed under Farming practices, Food access, Food accessibility, Food and culture, Food marketing, Food Processing, Food security, Food sovereignty, Garden management, LFS 350, Surveying farmers, Sustainable food resources, Waste management and composting