Assignment 1&2, Project Management (1).pdf
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About This Presentation
Give slides for budget and risk analysis with good theme under 2,3 slides for each topic and add graphics and visuals too.
Meals: $60,000 (40%)
Staff Salaries: $20,000 (13.3%) Events: $15,000 (10%)
Marketing: $10,000 (6.7%)
Packaging: $8,000 (5.3%)
Other (logistics, training, contingency, M&E)
...
Slide Content
Team assignment 1&2: Initiating, Scope Management, Risk, and Cost Mangement
Project: Nourish & Empower Vancouver (6-Month Hunger Relief Initiative)
Group 5
Asif Jafor Murad (2318374)
Kotiwila Kankanamalage Tharusha Ravindu Perera (2401133)
Taran Preet Kaur (2406269)
Shifour Rahaman (2336982)
Nidup Pem (2319748)
Choden Choden ( 2318637)
University Canada West
MGMT 640: Project Management
Dr. Hala Fendi
August 24, 2025
Project: Nourish & Empower Vancouver (6-Month Hunger Relief Initiative)
Group 5
Asif Jafor Murad (2318374)
Kotiwila Kankanamalage Tharusha Ravindu Perera (2401133)
Taran Preet Kaur (2406269)
Shifour Rahaman (2336982)
Nidup Pem (2319748)
Choden Choden ( 2318637)
University Canada West
MGMT 640: Project Management
Dr. Hala Fendi
August 24, 2025
Contents
1. Initiating the Project .............................................................................................................................. 3
1.1 The Project Charter ............................................................................................................................. 4
2. Scope Management ................................................................................................................................. 11
2.1. Introduction ...................................................................................................................................... 11
2.1.1 Mission and Objectives .................................................................................................................. 12
Our Mission ........................................................................................................................................ 12
Our Objectives: ................................................................................................................................... 12
Our Deliverables: ................................................................................................................................ 13
Meal Planning: .................................................................................................................................... 14
2.1.2. Assumptions and Constraints ........................................................................................................ 15
Assumptions : ...................................................................................................................................... 15
Constraints : ........................................................................................................................................ 16
2.2. Work Breakdown Structure (WBS).................................................................................................. 17
a. Hierarchical View ............................................................................................................................ 17
b. Tabular View ................................................................................................................................... 20
c. Tree-Structure view ......................................................................................................................... 22
2.3. Work Breakdown Structure Dictionary (WBSD) ............................................................................. 23
2.4. The Project Scope Statement ........................................................................................................... 27
Scope of the project: ........................................................................................................................... 27
Project Dependencies: ......................................................................................................................... 29
3. Cost Management ................................................................................................................................... 29
Cost Estimation Process ...................................................................................................................... 30
3.1. Cost Pie Chart .................................................................................................................................. 30
Cost Distribution ................................................................................................................................. 31
3.2. Project Budget .................................................................................................................................. 32
Budget Breakdown Table: ................................................................................................................... 32
Key Assumptions ................................................................................................................................ 33
Cost Validation .................................................................................................................................... 33
Budget Control Mechanism ................................................................................................................ 34
4. Risk Management ................................................................................................................................... 34
4.1. Identify Project Risks. ...................................................................................................................... 34
Risk Breakdown Structure: ................................................................................................................. 35
4.2. Risk Register .................................................................................................................................... 37
Risk Monitoring and Control .............................................................................................................. 41
1. Initiating the Project .............................................................................................................................. 3
1.1 The Project Charter ............................................................................................................................. 4
2. Scope Management ................................................................................................................................. 11
2.1. Introduction ...................................................................................................................................... 11
2.1.1 Mission and Objectives .................................................................................................................. 12
Our Mission ........................................................................................................................................ 12
Our Objectives: ................................................................................................................................... 12
Our Deliverables: ................................................................................................................................ 13
Meal Planning: .................................................................................................................................... 14
2.1.2. Assumptions and Constraints ........................................................................................................ 15
Assumptions : ...................................................................................................................................... 15
Constraints : ........................................................................................................................................ 16
2.2. Work Breakdown Structure (WBS).................................................................................................. 17
a. Hierarchical View ............................................................................................................................ 17
b. Tabular View ................................................................................................................................... 20
c. Tree-Structure view ......................................................................................................................... 22
2.3. Work Breakdown Structure Dictionary (WBSD) ............................................................................. 23
2.4. The Project Scope Statement ........................................................................................................... 27
Scope of the project: ........................................................................................................................... 27
Project Dependencies: ......................................................................................................................... 29
3. Cost Management ................................................................................................................................... 29
Cost Estimation Process ...................................................................................................................... 30
3.1. Cost Pie Chart .................................................................................................................................. 30
Cost Distribution ................................................................................................................................. 31
3.2. Project Budget .................................................................................................................................. 32
Budget Breakdown Table: ................................................................................................................... 32
Key Assumptions ................................................................................................................................ 33
Cost Validation .................................................................................................................................... 33
Budget Control Mechanism ................................................................................................................ 34
4. Risk Management ................................................................................................................................... 34
4.1. Identify Project Risks. ...................................................................................................................... 34
Risk Breakdown Structure: ................................................................................................................. 35
4.2. Risk Register .................................................................................................................................... 37
Risk Monitoring and Control .............................................................................................................. 41
“Nourish & Empower Vancouver: A 6-Month Hunger Relief Initiative”
1. Initiating the Project
Despite being one of the world’s most livable cities, food insecurity is becoming a bigger
problem in Vancouver. Thousands of locals, especially the homeless and disenfranchised, are
finding it difficult to obtain wholesome meals on a daily basis due to rising living expenses, unsafe
employment, and inadequate social safety nets (Labagnara, 2024). The Nourish & Empower
Vancouver effort is a six-month hunger relief project that aims to provide immediate assistance
while advocating for long-term, sustainable solutions in order to address this pressing issue.
Figure 1: Hunger Count in Canada, Source: Food Banks Canada 2024
The project aims to give vulnerable populations environmentally friendly, culturally
relevant meals in line with the Sustainable Development Goal 2 of the UN, which is to end hunger
(United Nations, n.d.). The initiative’s six-month goals include delivering wholesome meals,
reducing food waste through collaborations with upcycling and food rescue groups, and promoting
social inclusion by guaranteeing the dignity and respect of individuals receiving aid Nourish &
Empower Vancouver Project Team, 2025). The project prioritizes public awareness campaigns,
volunteer involvement, and stakeholder collaboration in addition to meal distribution in order to
foster community cohesion and promote structural change.
Beyond providing urgent hunger relief, Nourish & Empower Vancouver incorporates
ecological activities like composting and using locally sourced food. It lowers the carbon footprint
of food distribution, builds community empowerment routes, and increases awareness of poverty
and homelessness in Vancouver (Enns, 2020; Project Management Institute, 2021). By doing this,
1. Initiating the Project
Despite being one of the world’s most livable cities, food insecurity is becoming a bigger
problem in Vancouver. Thousands of locals, especially the homeless and disenfranchised, are
finding it difficult to obtain wholesome meals on a daily basis due to rising living expenses, unsafe
employment, and inadequate social safety nets (Labagnara, 2024). The Nourish & Empower
Vancouver effort is a six-month hunger relief project that aims to provide immediate assistance
while advocating for long-term, sustainable solutions in order to address this pressing issue.
Figure 1: Hunger Count in Canada, Source: Food Banks Canada 2024
The project aims to give vulnerable populations environmentally friendly, culturally
relevant meals in line with the Sustainable Development Goal 2 of the UN, which is to end hunger
(United Nations, n.d.). The initiative’s six-month goals include delivering wholesome meals,
reducing food waste through collaborations with upcycling and food rescue groups, and promoting
social inclusion by guaranteeing the dignity and respect of individuals receiving aid Nourish &
Empower Vancouver Project Team, 2025). The project prioritizes public awareness campaigns,
volunteer involvement, and stakeholder collaboration in addition to meal distribution in order to
foster community cohesion and promote structural change.
Beyond providing urgent hunger relief, Nourish & Empower Vancouver incorporates
ecological activities like composting and using locally sourced food. It lowers the carbon footprint
of food distribution, builds community empowerment routes, and increases awareness of poverty
and homelessness in Vancouver (Enns, 2020; Project Management Institute, 2021). By doing this,
the project not only offers immediate assistance to those who are most in need, but it also lays the
groundwork for a city that is more resilient, sustainable, and inclusive.
1.1 The Project Charter
PROJECT CHARTER
1. General Project Information
Project Name: Nourish and empower vancouver (6-Month Hunger Relief Initiative)
Impact of the project:
1 Responding to Hunger & Food Insecurity by providing healthy meals to unfortunate
people
2 Achieve Sustainability by Minimizing food waste, upcycling and implementing green
packaging.
3 Developing awareness about homelessness, hunger, and food insecurity by conducting
events
4 Dignity and respect of vulnerable parties through regular assistance and provision of food.
2. Project Team
Name Department Telephone E-mail
Company Name:
Team Members:
1 Asif Jafor Murad Project Lead 6728557873 [email protected]
2
Shifour
Rahaman
Data & Impact
Assessment Lead
4376618669 [email protected]
3 Nidup pem Kitchen and meal
preparation Lead
6725515073 [email protected]
4 Choden Logistics
Coordinator
7789877696 [email protected]
5 Taran Outreach &
Community
Engagement
2368631962
[email protected]
6 Kotiwila Perera Financial Manager 7789794884 [email protected]
3. Stakeholders
groundwork for a city that is more resilient, sustainable, and inclusive.
1.1 The Project Charter
PROJECT CHARTER
1. General Project Information
Project Name: Nourish and empower vancouver (6-Month Hunger Relief Initiative)
Impact of the project:
1 Responding to Hunger & Food Insecurity by providing healthy meals to unfortunate
people
2 Achieve Sustainability by Minimizing food waste, upcycling and implementing green
packaging.
3 Developing awareness about homelessness, hunger, and food insecurity by conducting
events
4 Dignity and respect of vulnerable parties through regular assistance and provision of food.
2. Project Team
Name Department Telephone E-mail
Company Name:
Team Members:
1 Asif Jafor Murad Project Lead 6728557873 [email protected]
2
Shifour
Rahaman
Data & Impact
Assessment Lead
4376618669 [email protected]
3 Nidup pem Kitchen and meal
preparation Lead
6725515073 [email protected]
4 Choden Logistics
Coordinator
7789877696 [email protected]
5 Taran Outreach &
Community
Engagement
2368631962
[email protected]
6 Kotiwila Perera Financial Manager 7789794884 [email protected]
3. Stakeholders
Primary Stakeholders (Directly Affected)
- Homeless & marginalized individuals
- Local food rescue agencies
- Upcycling food suppliers
- Advocacy organizations
- Local organizations Centre for Social Innovation (CSI)Local organizations Centre for Social Innovation (CSI)
Secondary Stakeholders (Supporters & Enablers)
- Government Agencies (Local Government)
- Private Sector & Food Industry
- Media & Communication Partners
Internal Stakeholders (Within the Project Team)
- Project Team Members
- Volunteers
- Monitoring & Evaluation Experts
4. Project Scope Statement
Project Purpose / Business Justification
The project focuses on the need to eradicate hunger and provide people with enough nutritious and safe food regardless of
population groups, in particular, vulnerable and underprivileged people. Malnutrition and hunger are a burden of health,
productiveness, education, and social stability in most societies all over the world, even in Parow. The project can be associated
with one of the United Nations Sustainable Development Goals (SDG) 2- Zero Hunger, which aims at ensuring that by the year
2030, no one will live in hunger, there will be food security, healthy nutrition, and sustainable agriculture. Millions of people
continue to experience chronic food insecurity despite numerous international efforts, and the current factors of inflation,
conflict, and climate change as economic, environmental and political problems have aggravated the latter effects.
- Homeless & marginalized individuals
- Local food rescue agencies
- Upcycling food suppliers
- Advocacy organizations
- Local organizations Centre for Social Innovation (CSI)Local organizations Centre for Social Innovation (CSI)
Secondary Stakeholders (Supporters & Enablers)
- Government Agencies (Local Government)
- Private Sector & Food Industry
- Media & Communication Partners
Internal Stakeholders (Within the Project Team)
- Project Team Members
- Volunteers
- Monitoring & Evaluation Experts
4. Project Scope Statement
Project Purpose / Business Justification
The project focuses on the need to eradicate hunger and provide people with enough nutritious and safe food regardless of
population groups, in particular, vulnerable and underprivileged people. Malnutrition and hunger are a burden of health,
productiveness, education, and social stability in most societies all over the world, even in Parow. The project can be associated
with one of the United Nations Sustainable Development Goals (SDG) 2- Zero Hunger, which aims at ensuring that by the year
2030, no one will live in hunger, there will be food security, healthy nutrition, and sustainable agriculture. Millions of people
continue to experience chronic food insecurity despite numerous international efforts, and the current factors of inflation,
conflict, and climate change as economic, environmental and political problems have aggravated the latter effects.
Objectives (in business terms)
The objectives of this project are as follows:
I. Meal Preparation and distribution:
Ensure preparation of meals and food packaging, distribution and food safety and sustainability standards on nutritious meals.
II. Volunteer Engagement:
Train, recruit, and retain volunteers to cover all the role in preparation, packaging, and distribution of all meals to maintain a
smooth process over the project.
III. Community Outreach:
By creating awareness about food security and the contribution of the project to it, the employed digital media and events will
also engage the community.
IV. Partnership Development:
Establishing close relationships with local food suppliers and logistics partners to stabilize the chain of deliveries and to be
sure of the meals delivery in time.
V. Sustainability & Reporting:
Transfer sustainable practices in order to minimize food waste, and report the project progress, challenges, and significant
learnings on a regular basis.
Deliverables
1-Provide 4, 000 healthy and culturally sensitive meals (333 meals per week over 12 weeks) comprising of a variety of high-quality
items.
2-During Week 2, recruit, train and mentor 20 volunteers to aid in meal preparation, packaging, and distribution with food safety skills.
3- Plan and conduct 2 community outreach events (200-300 ppl) that will help raise awareness and garner community feedback.
4-Provide and submit a Mid-Term Report (Week 6) and Final Report (Week 12) to outline progress, challenges, and the overall
influence.
5-Respectively, create and retain 5 local food suppliers and 2 logistics providers to make sure of successful distribution and supply.
6.- Aim at achieving a 10% reduction in food waste by making the sourcing of foods sustainable, engaging in upcycling and
implementing environmentally friendly packaging.
The objectives of this project are as follows:
I. Meal Preparation and distribution:
Ensure preparation of meals and food packaging, distribution and food safety and sustainability standards on nutritious meals.
II. Volunteer Engagement:
Train, recruit, and retain volunteers to cover all the role in preparation, packaging, and distribution of all meals to maintain a
smooth process over the project.
III. Community Outreach:
By creating awareness about food security and the contribution of the project to it, the employed digital media and events will
also engage the community.
IV. Partnership Development:
Establishing close relationships with local food suppliers and logistics partners to stabilize the chain of deliveries and to be
sure of the meals delivery in time.
V. Sustainability & Reporting:
Transfer sustainable practices in order to minimize food waste, and report the project progress, challenges, and significant
learnings on a regular basis.
Deliverables
1-Provide 4, 000 healthy and culturally sensitive meals (333 meals per week over 12 weeks) comprising of a variety of high-quality
items.
2-During Week 2, recruit, train and mentor 20 volunteers to aid in meal preparation, packaging, and distribution with food safety skills.
3- Plan and conduct 2 community outreach events (200-300 ppl) that will help raise awareness and garner community feedback.
4-Provide and submit a Mid-Term Report (Week 6) and Final Report (Week 12) to outline progress, challenges, and the overall
influence.
5-Respectively, create and retain 5 local food suppliers and 2 logistics providers to make sure of successful distribution and supply.
6.- Aim at achieving a 10% reduction in food waste by making the sourcing of foods sustainable, engaging in upcycling and
implementing environmentally friendly packaging.
Scope
I. Design Meal Weekly Menus: Prepare and set in stone 14 different meal menus (one every week), with attention to variety, nutrition and
relevance to cultures.
II. Cooperate with 5 Local Food Suppliers and 2 Logistics Partners: Partner with 5 local food suppliers (e.g., grocery stores, restaurants) and 2
logistics partners (e.g., delivery companies) to obtain ingredients, such as salmon, pork and fresh vegetables.
III. Assign 20 Volunteers Basic Weekly Tasks: Give individual volunteers (e.g. meal preparation, packaging, cooking) specific tasks to be
undertaken every week and ensure that each volunteer maintains 10 working hours per week.
IV. Use Green Packaging Materials: Use Green materials packaging all the meals.
V. Distribute 333 meals (12 weeks) to 4 community hotspots such as shelters, food banks, community centers, which is distributed weekly.
VI. Volunteer Recruitment: Prepare and implement a volunteer recruitment strategy aimed at targeting community centers, local universities and
social medias. Measurable Behavior: Obtain 20 volunteers by the 2nd week.
VII. Prepare Volunteer Training Materials: Prepare training documents on food safety, package preparation techniques and food packaging
procedures on volunteers.
VIII. Assign Particular Roles to the Volunteers: Provide specific roles to volunteers depending on their competencies (e.g. preparation of meals,
packing, logistics) so that each volunteer contributes 10 hours per week.
IX. Find 2 Community Locations to Hold Outreach Activities: Find 2 community locations where outreach activities may be carried out, and lock-
in on event days together with setting-up agendas (e.g., cooking demonstrations, food insecurity discourses). Measurable Activity: Plan at least
2 meetings in the community and ensure the meetings occur within 6 weeks.
X. Outreach to Community Workers: Feature two events that give a selection of information as educational as they give concerning how to
prevent food insecurity. Measureable Output: Attract least 200 people in each event (400 in the two events).
XI. Feedback Collection of Events: Establish feedback getting engines (e.g. surveys, interviews) during the events. Measurable Activity: Gather
feedback by 90 percent of participants (the target is 1,800 responses).
XII. Weekly Project Measures: Monitor weekly measures, such as the meals prepared, food waste reduction, volunteer time, community outreach.
XIII. Write Mid-Term Report: A report detailing week 1- 6 of the project- meals served, difficulty, and adaptation. Measurable Measure: Mid-term
reporting which will be done in Week 6, the percentage of the entire meals served, 50 percent.
XIV. Submit Mid- Term Report: Present the mid- term report to stakeholders in week 6, to evaluate initial progress and 50 % of meals served.
XV. Write Final Report: Prepare a final report summing up the overall project; meals served, sustainability initiatives and difficulties of the project,
and suggestions.
XVI. Measurable Task: By Week 12 the final report is to be submitted complete with data analysis and summary of feedback. VI. Identify and
Contact Food Suppliers: Find a minimum of 5 food suppliers (e.g. grocery stores, restaurants, food banks) and forge relationships with them
by Week 2.
XVII. Track Inventory: Track inventory levels to ensure accuracy of deliveries made by food suppliers and logistics partner every week.
XVIII. Upcycled food: Make sure that at least 30 per cent of meals are made using upcycled food donations by suppliers in the local region.
XIX. Spreadsheet: Use a Microsoft Excel spreadsheet to keep track of food waste, where you can put in columns the date, meal
type, waste type, amount of waste, and disposal method (compost or recycle).
XX. Track Weekly Food Waste: Continue to count food waste each week and report back to the spreadsheet as well as comparing it
with total meals prepared and make sure the 10% food waste reduction target is met by Week 12.
I. Design Meal Weekly Menus: Prepare and set in stone 14 different meal menus (one every week), with attention to variety, nutrition and
relevance to cultures.
II. Cooperate with 5 Local Food Suppliers and 2 Logistics Partners: Partner with 5 local food suppliers (e.g., grocery stores, restaurants) and 2
logistics partners (e.g., delivery companies) to obtain ingredients, such as salmon, pork and fresh vegetables.
III. Assign 20 Volunteers Basic Weekly Tasks: Give individual volunteers (e.g. meal preparation, packaging, cooking) specific tasks to be
undertaken every week and ensure that each volunteer maintains 10 working hours per week.
IV. Use Green Packaging Materials: Use Green materials packaging all the meals.
V. Distribute 333 meals (12 weeks) to 4 community hotspots such as shelters, food banks, community centers, which is distributed weekly.
VI. Volunteer Recruitment: Prepare and implement a volunteer recruitment strategy aimed at targeting community centers, local universities and
social medias. Measurable Behavior: Obtain 20 volunteers by the 2nd week.
VII. Prepare Volunteer Training Materials: Prepare training documents on food safety, package preparation techniques and food packaging
procedures on volunteers.
VIII. Assign Particular Roles to the Volunteers: Provide specific roles to volunteers depending on their competencies (e.g. preparation of meals,
packing, logistics) so that each volunteer contributes 10 hours per week.
IX. Find 2 Community Locations to Hold Outreach Activities: Find 2 community locations where outreach activities may be carried out, and lock-
in on event days together with setting-up agendas (e.g., cooking demonstrations, food insecurity discourses). Measurable Activity: Plan at least
2 meetings in the community and ensure the meetings occur within 6 weeks.
X. Outreach to Community Workers: Feature two events that give a selection of information as educational as they give concerning how to
prevent food insecurity. Measureable Output: Attract least 200 people in each event (400 in the two events).
XI. Feedback Collection of Events: Establish feedback getting engines (e.g. surveys, interviews) during the events. Measurable Activity: Gather
feedback by 90 percent of participants (the target is 1,800 responses).
XII. Weekly Project Measures: Monitor weekly measures, such as the meals prepared, food waste reduction, volunteer time, community outreach.
XIII. Write Mid-Term Report: A report detailing week 1- 6 of the project- meals served, difficulty, and adaptation. Measurable Measure: Mid-term
reporting which will be done in Week 6, the percentage of the entire meals served, 50 percent.
XIV. Submit Mid- Term Report: Present the mid- term report to stakeholders in week 6, to evaluate initial progress and 50 % of meals served.
XV. Write Final Report: Prepare a final report summing up the overall project; meals served, sustainability initiatives and difficulties of the project,
and suggestions.
XVI. Measurable Task: By Week 12 the final report is to be submitted complete with data analysis and summary of feedback. VI. Identify and
Contact Food Suppliers: Find a minimum of 5 food suppliers (e.g. grocery stores, restaurants, food banks) and forge relationships with them
by Week 2.
XVII. Track Inventory: Track inventory levels to ensure accuracy of deliveries made by food suppliers and logistics partner every week.
XVIII. Upcycled food: Make sure that at least 30 per cent of meals are made using upcycled food donations by suppliers in the local region.
XIX. Spreadsheet: Use a Microsoft Excel spreadsheet to keep track of food waste, where you can put in columns the date, meal
type, waste type, amount of waste, and disposal method (compost or recycle).
XX. Track Weekly Food Waste: Continue to count food waste each week and report back to the spreadsheet as well as comparing it
with total meals prepared and make sure the 10% food waste reduction target is met by Week 12.
Project Milestones
Phase Milestone Date Details
Preparat
ion (Jan–
Feb)
Project Kickoff
Meeting
Jan 2,
2026
Kickoff the project; meet staff; clarify timelines/logistics. Cost: The cost includes a budget of
150,000( 60,000 on the meals and 8000 on packaging).
Finalize
Partnerships &
Contracts
Jan 5,
2026
Secure 5 food suppliers with 2 logistics partners. Clarify food supply & delivery processes
Volunteer
Recruitment &
Orientation
Jan 15,
2026
Train/recruit 20 volunteers. Discuss food safety, packaging procedures, sustainable
procedures. Volunteers volunteer 10 hrs/week over a 12 weeks period.
Preparation for
Meal Operations
Jan–
Feb
2026
Lockdown sourcing, logistics, packaging infrastructures. Find out the real-life simulated test
runs of the meal preparation and distribution.
First Community
Outreach Event
Feb 15,
2026
Have first community outreach event (200- 300 participants). Increase awareness and gather
collect feedback.
Operatio
n (Mar–
May)
Launch Meal
Preparation &
Distribution
Mar 1,
2026
Launch Meal Preparation & Distribution Prep/distribute ~333 meals weekly. Eating habits
(meals read, packaging), kilowatts of electricity consumed, time of volunteers.
Mid-Term
Evaluation &
Progress Report
Mar 15,
2026
Evaluate progress: 2,000 meals served, amount of volunteers involved, participation of
society, around 5% waste reduction. To report to stakeholders.
Sustainability
Adjustments &
Optimization
Apr–
May
2026
Increase sustainable sourcing: make sure that 30 percent of meals are made of upcycled food,
improve packaging/logistics. Monitor progress with regard to 10% reduction of waste.
Wrap-
Up
(June)
End-of-Project
Report & Final
Event
Jun 15,
2026
Final outreach event (200-300 attendees) to conclude the project. Final report: 4,000 meals
delivered, a meal budget of 60,000 was spent, 150,000 was used overall, 2,400 volunteer
hours. What is predictable today is that sustainability plans will continue to gain momentum
in the future.
Phase Milestone Date Details
Preparat
ion (Jan–
Feb)
Project Kickoff
Meeting
Jan 2,
2026
Kickoff the project; meet staff; clarify timelines/logistics. Cost: The cost includes a budget of
150,000( 60,000 on the meals and 8000 on packaging).
Finalize
Partnerships &
Contracts
Jan 5,
2026
Secure 5 food suppliers with 2 logistics partners. Clarify food supply & delivery processes
Volunteer
Recruitment &
Orientation
Jan 15,
2026
Train/recruit 20 volunteers. Discuss food safety, packaging procedures, sustainable
procedures. Volunteers volunteer 10 hrs/week over a 12 weeks period.
Preparation for
Meal Operations
Jan–
Feb
2026
Lockdown sourcing, logistics, packaging infrastructures. Find out the real-life simulated test
runs of the meal preparation and distribution.
First Community
Outreach Event
Feb 15,
2026
Have first community outreach event (200- 300 participants). Increase awareness and gather
collect feedback.
Operatio
n (Mar–
May)
Launch Meal
Preparation &
Distribution
Mar 1,
2026
Launch Meal Preparation & Distribution Prep/distribute ~333 meals weekly. Eating habits
(meals read, packaging), kilowatts of electricity consumed, time of volunteers.
Mid-Term
Evaluation &
Progress Report
Mar 15,
2026
Evaluate progress: 2,000 meals served, amount of volunteers involved, participation of
society, around 5% waste reduction. To report to stakeholders.
Sustainability
Adjustments &
Optimization
Apr–
May
2026
Increase sustainable sourcing: make sure that 30 percent of meals are made of upcycled food,
improve packaging/logistics. Monitor progress with regard to 10% reduction of waste.
Wrap-
Up
(June)
End-of-Project
Report & Final
Event
Jun 15,
2026
Final outreach event (200-300 attendees) to conclude the project. Final report: 4,000 meals
delivered, a meal budget of 60,000 was spent, 150,000 was used overall, 2,400 volunteer
hours. What is predictable today is that sustainability plans will continue to gain momentum
in the future.
Budget:
Meals (Ingredients): $60,000 (40%)
• Staff Salaries: $20,000 (13.33%)
• Event Costs: $15,000 (10.00%)
• Miscellaneous: $10,000 (6.67%)
• Marketing: $10,000 (6.67%)
• Packaging (Eco-Friendly): $8,000 (5.33%)
• Volunteer Incentives & Training: $7,000 (4.67%)
• Transportation: $5,000 (3.33%)
• Sustainability Initiatives: $5,000 (3.33%)
• Contingency Fund: $5,000 (3.33%)
• Monitoring & Evaluation: $5,000 (3.33%)
Total cost – 150,000
Major Known Risks (including significant Assumptions)
Risk Risk Rating (Hi, Med, Lo)
1. External Risk High
2. Internal Risk High
3.Technical Risk Medium High
4. Operational Risk Medium
5. Community and engagement Risk Medium- High
Constraints
1. Meal Prep / Distribution (4,000 Meals) –The budget of the package and the cost of transportation and other incentives
to volunteers will be limited.
2. Recruitment of Volunteers and Training (20 Volunteers) – 20 volunteers must be recruited by week 2.
3. Community Outreach Events (2 Projects, 2,000 People) -Event outreach supposes quick delivery of the high-quality
ingredients by suppliers.
4. Supplier and Logistics Partner partnerships -Financial constraints can hamper the quality of the event in addition to
advertising and marketing effect.
5. Mid-term and Final Reports-Effective tabulation (in a timely manner) of information is essential to efficient mid-term
and end reporting.
6. Reduction of waste material (10%)-The critical factors in achieving 10 percent waste reductions are acquisition of
upcycled or surplus foods.
Meals (Ingredients): $60,000 (40%)
• Staff Salaries: $20,000 (13.33%)
• Event Costs: $15,000 (10.00%)
• Miscellaneous: $10,000 (6.67%)
• Marketing: $10,000 (6.67%)
• Packaging (Eco-Friendly): $8,000 (5.33%)
• Volunteer Incentives & Training: $7,000 (4.67%)
• Transportation: $5,000 (3.33%)
• Sustainability Initiatives: $5,000 (3.33%)
• Contingency Fund: $5,000 (3.33%)
• Monitoring & Evaluation: $5,000 (3.33%)
Total cost – 150,000
Major Known Risks (including significant Assumptions)
Risk Risk Rating (Hi, Med, Lo)
1. External Risk High
2. Internal Risk High
3.Technical Risk Medium High
4. Operational Risk Medium
5. Community and engagement Risk Medium- High
Constraints
1. Meal Prep / Distribution (4,000 Meals) –The budget of the package and the cost of transportation and other incentives
to volunteers will be limited.
2. Recruitment of Volunteers and Training (20 Volunteers) – 20 volunteers must be recruited by week 2.
3. Community Outreach Events (2 Projects, 2,000 People) -Event outreach supposes quick delivery of the high-quality
ingredients by suppliers.
4. Supplier and Logistics Partner partnerships -Financial constraints can hamper the quality of the event in addition to
advertising and marketing effect.
5. Mid-term and Final Reports-Effective tabulation (in a timely manner) of information is essential to efficient mid-term
and end reporting.
6. Reduction of waste material (10%)-The critical factors in achieving 10 percent waste reductions are acquisition of
upcycled or surplus foods.
Dependencies :
1. Supplier and Partner Contracts: The partnership with 5 food suppliers and 2 logistics providers must be
associated by the end of Week 2 to make sure the food availability in time and the absence of problems with meal
delivery operations.
2. Recruiting: 100 volunteers to prepare, package, and distribute the meals will also have to be recruited and trained
during the course of Week 2.
3. Event Support: Collaboration with local partners should be in place by Week 2 and volunteers would have to be in
place by Week 3 to successfully plan and run community events.
4. Waste Reduction Targets: The successful attainment of the 10% goal of waste reduction will be made possible
through the successful procurement of surplus or upcycled food suppliers by Week 2.
5. Reporting and Metrics: Final and interim reporting can only be accurate when data on meals served, waste
reductions, volunteer hours and community participation are collected continually and effectively throughout the
cycle of project activity.
5. Communication Strategy
Internal Communication (Team):
- Weekly Meetings: To go through progress / issues / tasks distribution.
- Instant Messaging: Whatsapp, or Microsoft Teams for real-time conversation.
- Monthly Progress Reports: posted on a shared document (such as Google Drive) for the entire company to see and
contribute to.
With External Organizations:
- Bi-Weekly Check-ins: Routine calls/meetings with important partners (e.g. Vancouver Food Runners, RainCity
Housing and BC Housing) to review updates, questions, and changes.
- Common Reporting Tools: Communicate over Google Docs to keep each other updated on our progress in the
newsroom.
- Openness – Communicate to stakeholders any areas of difficulty or risk and work together to devise ways to
prevent/mitigate them.
With Clients (Funding Organizations):
- Quarterly Reporting: Detailed reports of project progress, including financial data, milestones and metrics (number of
meals served, volunteers in use, and so forth).
- Communication: Direct communication by phone or by email to ensure your expectations are being met and to adjust
as necessary.
- Final Report: Final report where the investments are detailed and the lessons and recommendations provided for
future interventions.
6. Sign-off
1. Supplier and Partner Contracts: The partnership with 5 food suppliers and 2 logistics providers must be
associated by the end of Week 2 to make sure the food availability in time and the absence of problems with meal
delivery operations.
2. Recruiting: 100 volunteers to prepare, package, and distribute the meals will also have to be recruited and trained
during the course of Week 2.
3. Event Support: Collaboration with local partners should be in place by Week 2 and volunteers would have to be in
place by Week 3 to successfully plan and run community events.
4. Waste Reduction Targets: The successful attainment of the 10% goal of waste reduction will be made possible
through the successful procurement of surplus or upcycled food suppliers by Week 2.
5. Reporting and Metrics: Final and interim reporting can only be accurate when data on meals served, waste
reductions, volunteer hours and community participation are collected continually and effectively throughout the
cycle of project activity.
5. Communication Strategy
Internal Communication (Team):
- Weekly Meetings: To go through progress / issues / tasks distribution.
- Instant Messaging: Whatsapp, or Microsoft Teams for real-time conversation.
- Monthly Progress Reports: posted on a shared document (such as Google Drive) for the entire company to see and
contribute to.
With External Organizations:
- Bi-Weekly Check-ins: Routine calls/meetings with important partners (e.g. Vancouver Food Runners, RainCity
Housing and BC Housing) to review updates, questions, and changes.
- Common Reporting Tools: Communicate over Google Docs to keep each other updated on our progress in the
newsroom.
- Openness – Communicate to stakeholders any areas of difficulty or risk and work together to devise ways to
prevent/mitigate them.
With Clients (Funding Organizations):
- Quarterly Reporting: Detailed reports of project progress, including financial data, milestones and metrics (number of
meals served, volunteers in use, and so forth).
- Communication: Direct communication by phone or by email to ensure your expectations are being met and to adjust
as necessary.
- Final Report: Final report where the investments are detailed and the lessons and recommendations provided for
future interventions.
6. Sign-off
Name Signature Date
(MM/DD/YY
YY)
Executive Sponsor Dr. Hala Fendi
Team Members
Asif Jafor Murad
Shifour Rahaman
Nidup pem
Choden
Taran
Kotiwila Perera
Asif
Shifour
Nidup
Choden
Taran
Kotiwila
08/24/2025
08/24/2025
08/24/2025
08/24/2025
08/24/2025
08/24/2025
Project Manager (Lead) Asif Jafor Murad Asif 07/29/2025
7. Notes
This is Version 3 of the project charter. All budget numbers are estimates and may vary as the project
evolves. Any changes will be presented to clients for approval and will be communicated to the team to
ensure alignment. Regular updates on budget performance and impact will be shared to ensure
transparency throughout the project lifecycle.
2. Scope Management
2.1. Introduction
The Nourish & Empower Vancouver initiative is a Hunger Relief 6-month program
designed to help improve food security amongst vulnerable and marginalized groups in the City
(MM/DD/YY
YY)
Executive Sponsor Dr. Hala Fendi
Team Members
Asif Jafor Murad
Shifour Rahaman
Nidup pem
Choden
Taran
Kotiwila Perera
Asif
Shifour
Nidup
Choden
Taran
Kotiwila
08/24/2025
08/24/2025
08/24/2025
08/24/2025
08/24/2025
08/24/2025
Project Manager (Lead) Asif Jafor Murad Asif 07/29/2025
7. Notes
This is Version 3 of the project charter. All budget numbers are estimates and may vary as the project
evolves. Any changes will be presented to clients for approval and will be communicated to the team to
ensure alignment. Regular updates on budget performance and impact will be shared to ensure
transparency throughout the project lifecycle.
2. Scope Management
2.1. Introduction
The Nourish & Empower Vancouver initiative is a Hunger Relief 6-month program
designed to help improve food security amongst vulnerable and marginalized groups in the City
of Vancouver, with emphasis on homeless people. The project will allow easy access to healthy,
culturally correct meals, new ways of treating food waste sustainably (food upcycling), and
showcase a consistent supply of healthy food produced and/or distributed by local organizations.
The project aims to address five core needs as mentioned above.
By being able to engage sorely needed meal preparation, volunteer mobilization,
community outreach, and sustainable processes, the six-month course will make Nourish &
Empower Vancouver leave a physical and sustainable mark. (United Nations, n.d.; Nourish &
Empower Vancouver Project Team, 2025a). The project will operate from a community kitchen
in East Vancouver, relying on trained volunteers, local partnerships, and an inclusive approach to
serve the city's most food-insecure populations (Enns, 2020).
2.1.1 Mission and Objectives
Our Mission
To alleviate food inequality and food insecurity among the marginalized communities in
Vancouver, by delivering eco-friendly, nutritious food, minimizing food waste, and ending social
isolation through partnership: the community working together to solve a problem.
Our Objectives:
The objectives of this project are as follows:
I. Meal Preparation and distribution:
Ensure preparation of meals and food packaging, distribution and food safety and
sustainability standards on nutritious meals.
II. Volunteer Engagement:
Train, recruit, and retain volunteers to cover all the role in preparation, packaging, and
distribution of all meals to maintain a smooth process over the project.
III. Community Outreach:
By creating awareness about food security and the contribution of the project to it, the
employed digital media and events will also engage the community.
culturally correct meals, new ways of treating food waste sustainably (food upcycling), and
showcase a consistent supply of healthy food produced and/or distributed by local organizations.
The project aims to address five core needs as mentioned above.
By being able to engage sorely needed meal preparation, volunteer mobilization,
community outreach, and sustainable processes, the six-month course will make Nourish &
Empower Vancouver leave a physical and sustainable mark. (United Nations, n.d.; Nourish &
Empower Vancouver Project Team, 2025a). The project will operate from a community kitchen
in East Vancouver, relying on trained volunteers, local partnerships, and an inclusive approach to
serve the city's most food-insecure populations (Enns, 2020).
2.1.1 Mission and Objectives
Our Mission
To alleviate food inequality and food insecurity among the marginalized communities in
Vancouver, by delivering eco-friendly, nutritious food, minimizing food waste, and ending social
isolation through partnership: the community working together to solve a problem.
Our Objectives:
The objectives of this project are as follows:
I. Meal Preparation and distribution:
Ensure preparation of meals and food packaging, distribution and food safety and
sustainability standards on nutritious meals.
II. Volunteer Engagement:
Train, recruit, and retain volunteers to cover all the role in preparation, packaging, and
distribution of all meals to maintain a smooth process over the project.
III. Community Outreach:
By creating awareness about food security and the contribution of the project to it, the
employed digital media and events will also engage the community.
IV. Partnership Development:
Establishing close relationships with local food suppliers and logistics partners to
stabilize the chain of deliveries and to be sure of the meals delivery in time.
V. Sustainability & Reporting:
Transfer sustainable practices in order to minimize food waste, and report the project
progress, challenges, and significant learnings on a regular basis.
Our Deliverables:
1. 4,000 Meals Distributed (333 Healthy Meals/Week 12 Weeks).
Feed 333 people on a weekly basis totaling 4,000 people over the 3 months. Lunches and dinners
will be more diverse and of better quality including such ingredients as salmon, pork, and fresh
vegetables.
2. 20 Volunteers mentored and educated: Train and recruit 20 volunteers by Week 2 to make
the meals, to prepare the meals to be packaged, and to distribute the meals.
Skills Training: Emphasis that will be placed on food safety and food preparation to
handle the rich menu.
3. The outreach activities will be 2 events which will reach out to more than 200 individuals
per event: In the next 6 weeks, organize and host 2 community outreach events, where
you ensure at least 200 people attend each of these events (a total of 4 people) to spread
awareness about food insecurity and the project you would like to see it have.
4. Mid-Term Report: Write a mid-term report by Week 6 and a final report at Week 12 to
follow the course of the project, assess the lessons learned, and what was the overall
influence of the project.
5. Local Food Supplier Partnerships and 2 Logistics partners: Find 5 partners in local
food supply (e.g., restaurants, grocery stores) and 2 partners to manage food sourcing and
distribution.
6. 10 % Waste Reduction: Reduce food waste by 10 percent including through sustainable
sourcing and upcycling activities.
Establishing close relationships with local food suppliers and logistics partners to
stabilize the chain of deliveries and to be sure of the meals delivery in time.
V. Sustainability & Reporting:
Transfer sustainable practices in order to minimize food waste, and report the project
progress, challenges, and significant learnings on a regular basis.
Our Deliverables:
1. 4,000 Meals Distributed (333 Healthy Meals/Week 12 Weeks).
Feed 333 people on a weekly basis totaling 4,000 people over the 3 months. Lunches and dinners
will be more diverse and of better quality including such ingredients as salmon, pork, and fresh
vegetables.
2. 20 Volunteers mentored and educated: Train and recruit 20 volunteers by Week 2 to make
the meals, to prepare the meals to be packaged, and to distribute the meals.
Skills Training: Emphasis that will be placed on food safety and food preparation to
handle the rich menu.
3. The outreach activities will be 2 events which will reach out to more than 200 individuals
per event: In the next 6 weeks, organize and host 2 community outreach events, where
you ensure at least 200 people attend each of these events (a total of 4 people) to spread
awareness about food insecurity and the project you would like to see it have.
4. Mid-Term Report: Write a mid-term report by Week 6 and a final report at Week 12 to
follow the course of the project, assess the lessons learned, and what was the overall
influence of the project.
5. Local Food Supplier Partnerships and 2 Logistics partners: Find 5 partners in local
food supply (e.g., restaurants, grocery stores) and 2 partners to manage food sourcing and
distribution.
6. 10 % Waste Reduction: Reduce food waste by 10 percent including through sustainable
sourcing and upcycling activities.
Meal Planning:
Meal
No.
Meal Side Dishes Image
1 Baked Salmon Couscous, Garden Salad
2 Beef Chili Rice, Coleslaw, Tortilla
3 Potato & Cheddar
Pierogis
Caramelized Onions, Sour Cream,
Green Salad
4 Chicken Leg Couscous, Tabbouleh, Salad
5 Vegetarian Curry Rice, Salad
6 Meatloaf Mixed Vegetables, Potatoes
7 Pasta Salad Beef or Veg Sausage
8 Beef Schnitzel Onion Gravy, Potatoes, Braised
Cabbage
Meal
No.
Meal Side Dishes Image
1 Baked Salmon Couscous, Garden Salad
2 Beef Chili Rice, Coleslaw, Tortilla
3 Potato & Cheddar
Pierogis
Caramelized Onions, Sour Cream,
Green Salad
4 Chicken Leg Couscous, Tabbouleh, Salad
5 Vegetarian Curry Rice, Salad
6 Meatloaf Mixed Vegetables, Potatoes
7 Pasta Salad Beef or Veg Sausage
8 Beef Schnitzel Onion Gravy, Potatoes, Braised
Cabbage
9 Beef and Beans Rice, Cornbread, Salad
10 Teriyaki Salmon Rice, Mixed Veggies
11 Beef Burgers Potato Wedges
12 Chicken Drumsticks Veg Rice Pilaf, Garden Salad
13 Butter Chicken Rice, Salad
14 Roast Beef Mixed Veg, Mashed Potatoes,
Mushroom Gravy
2.1.2. Assumptions and Constraints
Assumptions :
1. Grocery Fulfillment Stability
There are at least 5 suppliers of food (restaurants, grocery stores and food banks) who donate
their surplus food and offer paid ingredients to contributors on a consistent basis throughout the
12 weeks of operations to reach the target of 4,000 meals.
2. Volunteer Availability
It is assumed that 20 volunteers will be dedicated throughout the period of this project and will
10 Teriyaki Salmon Rice, Mixed Veggies
11 Beef Burgers Potato Wedges
12 Chicken Drumsticks Veg Rice Pilaf, Garden Salad
13 Butter Chicken Rice, Salad
14 Roast Beef Mixed Veg, Mashed Potatoes,
Mushroom Gravy
2.1.2. Assumptions and Constraints
Assumptions :
1. Grocery Fulfillment Stability
There are at least 5 suppliers of food (restaurants, grocery stores and food banks) who donate
their surplus food and offer paid ingredients to contributors on a consistent basis throughout the
12 weeks of operations to reach the target of 4,000 meals.
2. Volunteer Availability
It is assumed that 20 volunteers will be dedicated throughout the period of this project and will
also offer an average of 10 working hours per week (~2,400 total working hours by volunteers).
This would with an assumption of constant attendance without major dropout issues
3. Logistics Partnerships
There will be 2 logistics partners who will be liable to deliver the meals on a weekly basis on
time and safe condition to the specific facilities mentioned.
4. Community Engagement
Community leaders and agencies will promote 2 outreach events, with a minimum of 200-300
attendees per event (direct engagement) and more the rest by media and social machinery.
5. Budget Stability
The proposed project budget of 150,000 will not be in the process of reducing, where 60,000 will
be allocated to meals, 8,000 to packaging, 5,000 to logistics and other budgetary lines will not
significantly be reduced.
6. Regulatory Compliance
All the food preparation, packaging, and delivery actions will be made with regard to the local
health, food safety, and volunteer regulations without the risk of delay or penalty.
Constraints :
i. Meal Prep / Distribution (4,000 Meals)
cost of the meal of $10 per meal amounts to 60,000 USD and leaves a limited budget available to
pay the packaging, logistics, and volunteer incentives. Such a limitation may lead to the poor
quality of meals, distribution delays, and a low volunteer turnout, which adversely affect the
entire project outcomes.
ii. Recruitment of Volunteers and Training (20 Volunteers)
Meals should be cooked on a weekly basis over a limited 12 weeks period. The constraints in
meal preparing may involve causing delays thus a hustle in the project schedule, project
efficiency and serving meals on time which was not the case before.
This would with an assumption of constant attendance without major dropout issues
3. Logistics Partnerships
There will be 2 logistics partners who will be liable to deliver the meals on a weekly basis on
time and safe condition to the specific facilities mentioned.
4. Community Engagement
Community leaders and agencies will promote 2 outreach events, with a minimum of 200-300
attendees per event (direct engagement) and more the rest by media and social machinery.
5. Budget Stability
The proposed project budget of 150,000 will not be in the process of reducing, where 60,000 will
be allocated to meals, 8,000 to packaging, 5,000 to logistics and other budgetary lines will not
significantly be reduced.
6. Regulatory Compliance
All the food preparation, packaging, and delivery actions will be made with regard to the local
health, food safety, and volunteer regulations without the risk of delay or penalty.
Constraints :
i. Meal Prep / Distribution (4,000 Meals)
cost of the meal of $10 per meal amounts to 60,000 USD and leaves a limited budget available to
pay the packaging, logistics, and volunteer incentives. Such a limitation may lead to the poor
quality of meals, distribution delays, and a low volunteer turnout, which adversely affect the
entire project outcomes.
ii. Recruitment of Volunteers and Training (20 Volunteers)
Meals should be cooked on a weekly basis over a limited 12 weeks period. The constraints in
meal preparing may involve causing delays thus a hustle in the project schedule, project
efficiency and serving meals on time which was not the case before.
iii. Community Outreach Events (2 Events, at least 400 People)
The project requires the suppliers to provide their ingredients using salmon and fresh vegetables
in a timely manner. Any delay or lack of these supplies may lead to the unstable levels of meal
quality and rather chaotic process of meal distribution, jeopardizing the stability of the project.
iv. Supplier and Logistics Partner partnerships
The range of budget available to organize an event and rent the place and to have any
promotional materials might lead to reduced quality of the events, in promotive work, and
decreased number of visitors. This would restrict the power of the community outreach activities
and the extent to which it would create awareness on food insecurity.
v. Mid-term and Final Reports
The initial outreach activity should be held no later than Week 6. This may lead to scrambling to
organize the event, which would have a poor impact on event quality and effectiveness and
impeding its ability to engage the community well.
vi. Reduction of waste material (10%)
There can also be problems with sourcing upcycled or excess food, which can limit the reduction
of food waste to 10 per cent. This limitation may cause an increase in the levels of food waste,
conflicting with the aims of sustainability of the project and increasing its contribution to the
environment.
2.2. Work Breakdown Structure (WBS)
a. Hierarchical View
1. Project Initiation and Finalization
o 1.1 Project Launch
▪ 1.1.1 Introducing the team of the project
▪ 1.1.2 Consent on timelines and deliverables
▪ 1.1.3 Resource allocation logistics
o 1.2 Finalize Partnerships & Contracts
▪ 1.2.1 Reach agreements with upcycling food suppliers
The project requires the suppliers to provide their ingredients using salmon and fresh vegetables
in a timely manner. Any delay or lack of these supplies may lead to the unstable levels of meal
quality and rather chaotic process of meal distribution, jeopardizing the stability of the project.
iv. Supplier and Logistics Partner partnerships
The range of budget available to organize an event and rent the place and to have any
promotional materials might lead to reduced quality of the events, in promotive work, and
decreased number of visitors. This would restrict the power of the community outreach activities
and the extent to which it would create awareness on food insecurity.
v. Mid-term and Final Reports
The initial outreach activity should be held no later than Week 6. This may lead to scrambling to
organize the event, which would have a poor impact on event quality and effectiveness and
impeding its ability to engage the community well.
vi. Reduction of waste material (10%)
There can also be problems with sourcing upcycled or excess food, which can limit the reduction
of food waste to 10 per cent. This limitation may cause an increase in the levels of food waste,
conflicting with the aims of sustainability of the project and increasing its contribution to the
environment.
2.2. Work Breakdown Structure (WBS)
a. Hierarchical View
1. Project Initiation and Finalization
o 1.1 Project Launch
▪ 1.1.1 Introducing the team of the project
▪ 1.1.2 Consent on timelines and deliverables
▪ 1.1.3 Resource allocation logistics
o 1.2 Finalize Partnerships & Contracts
▪ 1.2.1 Reach agreements with upcycling food suppliers
▪ 1.2.2 Confirm logistics partners
2. Volunteer Recruitment and Community Participation
o 2.1 Volunteer Recruitment & Orientation
▪ 2.1.1 Developing a plan to recruit volunteers
▪ 2.1.2 Compiling session content for orientation on food safety, meal
preparation, and packaging
▪ 2.1.3 Assign tasks and responsibilities to volunteers
o 2.2 First Community Outreach Event
▪ 2.2.1 Hold an event discussing food shortage and homelessness
▪ 2.2.2 Invite local community leaders and media
▪ 2.2.3 Collect feedback
3. Meal Preparation & Distribution
o 3.1 Weekly Meal Preparation & Packaging
▪ 3.1.1 Plan on the menus and sources
▪ 3.1.2 Prepare and package meals weekly
o 3.2 Meal Delivery & Logistics
▪ 3.2.1 Organizing for the transport of food
▪ 3.2.2 Ensure the food is delivered to the community on time
4. Evaluation & Reporting
o 4.1 Mid-Term Assessment & Report
▪ 4.1.1 Monitoring development and getting feedback
o 4.2 Sustainability Report & modifications
▪ 4.2.1 Assess the sustainability of food sourcing
▪ 4.2.2 Report on composting and Waste reduction initiatives
o 4.3 Final Project Report
▪ 4.3.1 List accomplishments and difficulties in brief.
▪ 4.3.2 Offer suggestions for upcoming initiatives
5. Risk Management
o 5.1 Identification of Risks
2. Volunteer Recruitment and Community Participation
o 2.1 Volunteer Recruitment & Orientation
▪ 2.1.1 Developing a plan to recruit volunteers
▪ 2.1.2 Compiling session content for orientation on food safety, meal
preparation, and packaging
▪ 2.1.3 Assign tasks and responsibilities to volunteers
o 2.2 First Community Outreach Event
▪ 2.2.1 Hold an event discussing food shortage and homelessness
▪ 2.2.2 Invite local community leaders and media
▪ 2.2.3 Collect feedback
3. Meal Preparation & Distribution
o 3.1 Weekly Meal Preparation & Packaging
▪ 3.1.1 Plan on the menus and sources
▪ 3.1.2 Prepare and package meals weekly
o 3.2 Meal Delivery & Logistics
▪ 3.2.1 Organizing for the transport of food
▪ 3.2.2 Ensure the food is delivered to the community on time
4. Evaluation & Reporting
o 4.1 Mid-Term Assessment & Report
▪ 4.1.1 Monitoring development and getting feedback
o 4.2 Sustainability Report & modifications
▪ 4.2.1 Assess the sustainability of food sourcing
▪ 4.2.2 Report on composting and Waste reduction initiatives
o 4.3 Final Project Report
▪ 4.3.1 List accomplishments and difficulties in brief.
▪ 4.3.2 Offer suggestions for upcoming initiatives
5. Risk Management
o 5.1 Identification of Risks
▪ 5.1.1 Determine possible hazards (food supply, lack of volunteers)
o 5.2 Mitigation Strategies
▪ 5.2.1 Create backup preparations in case the food supply is interrupted.
▪ 5.2.2 Establish a network of backup volunteers
6. Budget and Resource Management
o 6.1 Costs of Meals and Packaging
▪ 6.1.1 Calculate meal and packaging expenses
o 6.2 Logistics & Distribution
▪ 6.2.1 Arrange for food delivery and transportation
▪ 6.2.2 Contact logistics partners
7. Communication & Disclosure
o 7.1 Public & Client Reporting
▪ 7.1.1 Post quarterly reports on the internet and social media
▪ 7.1.2 Inform stakeholders and funding organizations of updates
o 7.2 Final Project Report & Disclosure
▪ 7.2.1 Submit a final report on the impact of the project
▪ 7.2.2 Send the report to clients and the general public.
8. Future Lessons & Sustainability
o 8.1 Takeaways
▪ 8.1.1 Get input from volunteers and stakeholders
▪ 8.1.2 Document lessons learned for future projects
o 8.2 Sustainability Plan
▪ 8.2.1 Develop a long-term strategy to sustain the food initiatives
▪ 8.2.2 Examine possibilities for program expansion
o 5.2 Mitigation Strategies
▪ 5.2.1 Create backup preparations in case the food supply is interrupted.
▪ 5.2.2 Establish a network of backup volunteers
6. Budget and Resource Management
o 6.1 Costs of Meals and Packaging
▪ 6.1.1 Calculate meal and packaging expenses
o 6.2 Logistics & Distribution
▪ 6.2.1 Arrange for food delivery and transportation
▪ 6.2.2 Contact logistics partners
7. Communication & Disclosure
o 7.1 Public & Client Reporting
▪ 7.1.1 Post quarterly reports on the internet and social media
▪ 7.1.2 Inform stakeholders and funding organizations of updates
o 7.2 Final Project Report & Disclosure
▪ 7.2.1 Submit a final report on the impact of the project
▪ 7.2.2 Send the report to clients and the general public.
8. Future Lessons & Sustainability
o 8.1 Takeaways
▪ 8.1.1 Get input from volunteers and stakeholders
▪ 8.1.2 Document lessons learned for future projects
o 8.2 Sustainability Plan
▪ 8.2.1 Develop a long-term strategy to sustain the food initiatives
▪ 8.2.2 Examine possibilities for program expansion
b. Tabular View
Level WBS Code Element
1 1 Project Initiation and Finalization
2 1.1 Project Launch
3 1.1.1 Introducing the team of the project
3 1.1.2 Consent on timelines and deliverables
3 1.1.3 Resource allocation logistics
2 1.2 Finalize Partnerships & Contracts
3 1.2.1 Reach agreements with upcycling food suppliers
3 1.2.2 Confirm logistics partners
1 2 Volunteer Recruitment and Community Participation
2 2.1 Volunteer Recruitment & Orientation
3 2.1.1 Developing a plan to recruit volunteers
3 2.1.2
Compiling session content for orientation on food safety, meal
preparation, and packaging
3 2.1.3 Assign tasks and responsibilities to volunteers
2 2.2 First Community Outreach Event
3 2.2.1 Hold an event discussing food shortage and homelessness
3 2.2.2 Invite local community leaders and media
3 2.2.3 Collect feedback
1 3 Meal Preparation & Distribution
2 3.1 Weekly Meal Preparation & Packaging
3 3.1.1 Plan on the menus and sources
3 3.1.2 Prepare and package meals weekly
2 3.2 Meal Delivery & Logistics
3 3.2.1 Organizing for the transport of food
3 3.2.2 Ensure the food is delivered to the community on time
1 4 Evaluation & Reporting
2 4.1 Mid-Term Assessment & Report
3 4.1.1 Monitoring development and getting feedback
2 4.2 Sustainability Report & modifications
3 4.2.1 Assess the sustainability of food sourcing
3 4.2.2 Report on composting and Waste reduction initiatives
2 4.3 Final Project Report
3 4.3.1 List accomplishments and difficulties in brief.
3 4.3.2 Offer suggestions for upcoming initiatives
1 5 Risk Management
2 5.1 Identification of Risks
3 5.1.1 Determine possible hazards (food supply, lack of volunteers)
2 5.2 Mitigation Strategies
3 5.2.1 Create backup preparations in case the food supply is interrupted.
3 5.2.2 Establish a network of backup volunteers
1 6 Budget and Resource Management
Level WBS Code Element
1 1 Project Initiation and Finalization
2 1.1 Project Launch
3 1.1.1 Introducing the team of the project
3 1.1.2 Consent on timelines and deliverables
3 1.1.3 Resource allocation logistics
2 1.2 Finalize Partnerships & Contracts
3 1.2.1 Reach agreements with upcycling food suppliers
3 1.2.2 Confirm logistics partners
1 2 Volunteer Recruitment and Community Participation
2 2.1 Volunteer Recruitment & Orientation
3 2.1.1 Developing a plan to recruit volunteers
3 2.1.2
Compiling session content for orientation on food safety, meal
preparation, and packaging
3 2.1.3 Assign tasks and responsibilities to volunteers
2 2.2 First Community Outreach Event
3 2.2.1 Hold an event discussing food shortage and homelessness
3 2.2.2 Invite local community leaders and media
3 2.2.3 Collect feedback
1 3 Meal Preparation & Distribution
2 3.1 Weekly Meal Preparation & Packaging
3 3.1.1 Plan on the menus and sources
3 3.1.2 Prepare and package meals weekly
2 3.2 Meal Delivery & Logistics
3 3.2.1 Organizing for the transport of food
3 3.2.2 Ensure the food is delivered to the community on time
1 4 Evaluation & Reporting
2 4.1 Mid-Term Assessment & Report
3 4.1.1 Monitoring development and getting feedback
2 4.2 Sustainability Report & modifications
3 4.2.1 Assess the sustainability of food sourcing
3 4.2.2 Report on composting and Waste reduction initiatives
2 4.3 Final Project Report
3 4.3.1 List accomplishments and difficulties in brief.
3 4.3.2 Offer suggestions for upcoming initiatives
1 5 Risk Management
2 5.1 Identification of Risks
3 5.1.1 Determine possible hazards (food supply, lack of volunteers)
2 5.2 Mitigation Strategies
3 5.2.1 Create backup preparations in case the food supply is interrupted.
3 5.2.2 Establish a network of backup volunteers
1 6 Budget and Resource Management
2 6.1 Costs of Meals and Packaging
3 6.1.1 Calculate meal and packaging expenses
2 6.2 Logistics & Distribution
3 6.2.1 Arrange for food delivery and transportation
3 6.2.2 Contact logistics partners
1 7 Communication & Disclosure
2 7.1 Public & Client Reporting
3 7.1.1 Post quarterly reports on the internet and social media
3 7.1.2 Inform stakeholders and funding organizations of updates
2 7.2 Final Project Report & Disclosure
3 7.2.1 Submit a final report on the impact of the project
3 7.2.2 Send the report to clients and the general public.
1 8 Future Lessons & Sustainability
2 8.1 Takeaways
3 8.1.1 Get input from volunteers and stakeholders
3 8.1.2 Document lessons learned for future projects
2 8.2 Sustainability Plan
3 8.2.1 Develop a long-term strategy to sustain the food initiatives
3 8.2.2 Examine possibilities for program expansion
3 6.1.1 Calculate meal and packaging expenses
2 6.2 Logistics & Distribution
3 6.2.1 Arrange for food delivery and transportation
3 6.2.2 Contact logistics partners
1 7 Communication & Disclosure
2 7.1 Public & Client Reporting
3 7.1.1 Post quarterly reports on the internet and social media
3 7.1.2 Inform stakeholders and funding organizations of updates
2 7.2 Final Project Report & Disclosure
3 7.2.1 Submit a final report on the impact of the project
3 7.2.2 Send the report to clients and the general public.
1 8 Future Lessons & Sustainability
2 8.1 Takeaways
3 8.1.1 Get input from volunteers and stakeholders
3 8.1.2 Document lessons learned for future projects
2 8.2 Sustainability Plan
3 8.2.1 Develop a long-term strategy to sustain the food initiatives
3 8.2.2 Examine possibilities for program expansion
c. Tree-Structure view
1.1.2 Consent on
timelines and
deliverables
Nourish & Empower Vancouver
(6-Month Hunger Relief
Initiative)
1.0 Project Initiation
and Finalization
2.0 Volunteer Recruitment
and Community
Participation
3.0 Meal Preparation &
Distribution
4.0 Evaluation &
Reporting
6.0 Risk Management
1.1 Project Launch
1.2 Finalize Partnerships
& Contracts
2.2 First Community
Outreach Event
2.1 Volunteer Recruitment
& Orientation
3.1 Weekly Meal
Preparation & Packaging
3.2 Meal Delivery
& Logistics
4.2 Sustainability
Report & modifications
4.1 Mid-Term
Assessment & Report
4.3 Final Project Report
5.1 Identification
of Risks
5.2 Mitigation
Strategies
1.1.1 Introducing the
team of the project
1.1.2 Consent on
timelines and
deliverables
1.1.3 Resource
allocation logistics
1.2.1 Reach agreements
with upcycling food
suppliers
1.2.2 Confirm logistics
partners
2.1.1 Developing
a plan to recruit
volunteers
2.1.2 Compiling session
content for orientation on food
safety, meal preparation, and
packaging
2.1.3 Assign tasks
and responsibilities
to volunteers
2.2.1 Hold an event
discussing food shortage
and homelessness
2.2.2 Invite local
community leaders
and media
3.1.1 Plan on the
menus and sources
3.1.2 Prepare and
package meals weekly
3.2.1 Organizing for
the transport of food
3.2.2 Ensure the food is
delivered to the community
on time
4.1.1 Monitoring
development and
getting feedback
4.2.1 Assess the
sustainability of food
sourcing
4.2.2 Report on
composting and Waste
reduction initiatives
4.3.1 List
accomplishments and
difficulties in brief.
4.3.2 Offer
suggestions for
upcoming initiatives
5.1.1 Determine possible
hazards (food supply,
lack of volunteers)
5.2.1 Create backup
preparations in case the
food supply is interrupted.
5.2.2 Establish a
network of backup
volunteers
2.2.3 Collect
feedback
4.3 Final Project Report
1.1.2 Consent on
timelines and
deliverables
Nourish & Empower Vancouver
(6-Month Hunger Relief
Initiative)
1.0 Project Initiation
and Finalization
2.0 Volunteer Recruitment
and Community
Participation
3.0 Meal Preparation &
Distribution
4.0 Evaluation &
Reporting
6.0 Risk Management
1.1 Project Launch
1.2 Finalize Partnerships
& Contracts
2.2 First Community
Outreach Event
2.1 Volunteer Recruitment
& Orientation
3.1 Weekly Meal
Preparation & Packaging
3.2 Meal Delivery
& Logistics
4.2 Sustainability
Report & modifications
4.1 Mid-Term
Assessment & Report
4.3 Final Project Report
5.1 Identification
of Risks
5.2 Mitigation
Strategies
1.1.1 Introducing the
team of the project
1.1.2 Consent on
timelines and
deliverables
1.1.3 Resource
allocation logistics
1.2.1 Reach agreements
with upcycling food
suppliers
1.2.2 Confirm logistics
partners
2.1.1 Developing
a plan to recruit
volunteers
2.1.2 Compiling session
content for orientation on food
safety, meal preparation, and
packaging
2.1.3 Assign tasks
and responsibilities
to volunteers
2.2.1 Hold an event
discussing food shortage
and homelessness
2.2.2 Invite local
community leaders
and media
3.1.1 Plan on the
menus and sources
3.1.2 Prepare and
package meals weekly
3.2.1 Organizing for
the transport of food
3.2.2 Ensure the food is
delivered to the community
on time
4.1.1 Monitoring
development and
getting feedback
4.2.1 Assess the
sustainability of food
sourcing
4.2.2 Report on
composting and Waste
reduction initiatives
4.3.1 List
accomplishments and
difficulties in brief.
4.3.2 Offer
suggestions for
upcoming initiatives
5.1.1 Determine possible
hazards (food supply,
lack of volunteers)
5.2.1 Create backup
preparations in case the
food supply is interrupted.
5.2.2 Establish a
network of backup
volunteers
2.2.3 Collect
feedback
4.3 Final Project Report
2.3. Work Breakdown Structure Dictionary (WBSD)
WBS
Code
Element Name Description
1.0 Project Initiation and
Finalization
Establishes the foundation of the project by defining scope,
objectives, deliverables, and timelines. Ensures partnerships and
contracts are finalized before operations begin.
1.1 Project Launch Starting the project initial tasks
1.1.1 Introduce Project Team Introduce all project team members, define roles and
responsibilities, and establish communication protocols.
8.0 Future Lessons &
Sustainability
7.0 Communication &
Disclosure
6.0 Budget and Resource
Management
6.1 Costs of Meals and
Packaging
6.2 Logistics &
Distribution
7.1 Public & Client
Reporting
7.2 Final Project Report &
Disclosure
8.2 Sustainability Plan
8.1 Takeaways
6.1.1 Calculate meal and
packaging expenses
6.2.1 Arrange for food delivery and
transportation
6.2.2 Contact logistics
partners
7.1.1 Post quarterly reports on
the internet and social media
7.1.2 Inform stakeholders and
funding organizations of
updates
7.2.1 Submit a final report on
the impact of the project
7.2.2 Send the report to clients
and the public.
8.1.1 Get input from volunteers
and stakeholders
8.1.2 Document lessons learned
for future projects
8.2.1 Develop a long-term
strategy to sustain the food
initiatives
8.2.2 Examine possibilities for
program expansion
Figure: Work Break Down Diagram (Tree
Structure)
WBS
Code
Element Name Description
1.0 Project Initiation and
Finalization
Establishes the foundation of the project by defining scope,
objectives, deliverables, and timelines. Ensures partnerships and
contracts are finalized before operations begin.
1.1 Project Launch Starting the project initial tasks
1.1.1 Introduce Project Team Introduce all project team members, define roles and
responsibilities, and establish communication protocols.
8.0 Future Lessons &
Sustainability
7.0 Communication &
Disclosure
6.0 Budget and Resource
Management
6.1 Costs of Meals and
Packaging
6.2 Logistics &
Distribution
7.1 Public & Client
Reporting
7.2 Final Project Report &
Disclosure
8.2 Sustainability Plan
8.1 Takeaways
6.1.1 Calculate meal and
packaging expenses
6.2.1 Arrange for food delivery and
transportation
6.2.2 Contact logistics
partners
7.1.1 Post quarterly reports on
the internet and social media
7.1.2 Inform stakeholders and
funding organizations of
updates
7.2.1 Submit a final report on
the impact of the project
7.2.2 Send the report to clients
and the public.
8.1.1 Get input from volunteers
and stakeholders
8.1.2 Document lessons learned
for future projects
8.2.1 Develop a long-term
strategy to sustain the food
initiatives
8.2.2 Examine possibilities for
program expansion
Figure: Work Break Down Diagram (Tree
Structure)
1.1.2 Confirm Timelines &
Deliverables
Review milestones, deadlines, and project deliverables to ensure
team and sponsor alignment.
1.1.3 Resource Allocation
Logistics
Allocate resources such as budget, staff, and facilities for smooth
project execution.
1.2 Finalize Partnerships &
Contracts
Sign agreement with partners to work on the project.
1.2.1 Agreements with Food
Suppliers
Secure contracts with food rescue and upcycling suppliers to
ensure steady ingredient supply for meal preparation.
1.2.2 Confirm Logistics
Partners
Establish logistics contracts to guarantee transportation for
weekly meal deliveries.
2.0 Volunteer Recruitment
& Community
Participation
Engage volunteers through recruitment campaigns, provide
orientation training, and conduct outreach events to raise
community awareness.
2.1 Volunteer Recruitment
& Orientation
Hiring volunteers and prepare them to work on the project.
2.1.1 Develop Recruitment
Plan
Create a structured plan to recruit volunteers from universities,
nonprofits, and local communities.
2.1.2 Conduct Orientation Provide training on food safety, hygiene, and logistics to
volunteers.
2.1.3 Assign Roles Assign volunteers to food prep, packaging, and delivery teams.
2.2.1 Plan Outreach Event Design and plan an event to raise awareness of food insecurity.
2.2.2 Invite Leaders & Media Invite local leaders, community members, and media
representatives to the outreach event.
2.2.3 Collect Feedback Collect event feedback from participants to improve engagement.
3.0 Meal Preparation &
Distribution
Plan menus, prepare, package, and deliver 500 meals weekly for
12 weeks, totaling 6,000 meals.
3.1 Weekly Meal
Preparation & Packaging
From creating menus to packaging cooked meals for distribution
and prepare them according to the health standards.
Deliverables
Review milestones, deadlines, and project deliverables to ensure
team and sponsor alignment.
1.1.3 Resource Allocation
Logistics
Allocate resources such as budget, staff, and facilities for smooth
project execution.
1.2 Finalize Partnerships &
Contracts
Sign agreement with partners to work on the project.
1.2.1 Agreements with Food
Suppliers
Secure contracts with food rescue and upcycling suppliers to
ensure steady ingredient supply for meal preparation.
1.2.2 Confirm Logistics
Partners
Establish logistics contracts to guarantee transportation for
weekly meal deliveries.
2.0 Volunteer Recruitment
& Community
Participation
Engage volunteers through recruitment campaigns, provide
orientation training, and conduct outreach events to raise
community awareness.
2.1 Volunteer Recruitment
& Orientation
Hiring volunteers and prepare them to work on the project.
2.1.1 Develop Recruitment
Plan
Create a structured plan to recruit volunteers from universities,
nonprofits, and local communities.
2.1.2 Conduct Orientation Provide training on food safety, hygiene, and logistics to
volunteers.
2.1.3 Assign Roles Assign volunteers to food prep, packaging, and delivery teams.
2.2.1 Plan Outreach Event Design and plan an event to raise awareness of food insecurity.
2.2.2 Invite Leaders & Media Invite local leaders, community members, and media
representatives to the outreach event.
2.2.3 Collect Feedback Collect event feedback from participants to improve engagement.
3.0 Meal Preparation &
Distribution
Plan menus, prepare, package, and deliver 500 meals weekly for
12 weeks, totaling 6,000 meals.
3.1 Weekly Meal
Preparation & Packaging
From creating menus to packaging cooked meals for distribution
and prepare them according to the health standards.
3.1.1 Menu Planning Plan culturally sensitive, well balanced nutritious menus each
week based on resources available.
3.1.2 Prepare & Package
Meals
Cook and package 500 meals weekly using eco-friendly materials
and label them accordingly with all the relevant information.
3.2 Meal Delivery &
Logistics
Ensure that meals arrive predetermined places, plan and carry
out meal deliveries with the help of volunteer drivers.
3.2.1 Organize Transport Schedule deliveries, plan routes and coordinate volunteer drivers.
3.2.2 Deliver Meals Deliver meals to designated community sites and confirm
handover.
4.0 Evaluation & Reporting Evaluating & Reporting the progress of the project at diiferent
times of the project.
4.1 Mid-Term Assessment &
Report
Assessing the project at mid of the project term.
4.1.1 Monitor Weekly
Distribution
Track meals prepared, distributed, and volunteer participation.
4.1.2 Collect Feedback Survey volunteers and beneficiaries for quality assurance.
4.2 Sustainability Report &
modifications
Assessing the sustainable impact of the project especially how
does it affect to achieving Zero Hunger sustainable development
goal.
4.2.1 Assess Food Sourcing Review sustainability of food sourcing practices.
4.2.2 Report on Waste
Reduction
Evaluate composting and recycling measures.
4.3 Final Project Report Create a thorough report that covers the project financials,
accomplishments, performance and overall impact.
4.3.1 List Accomplishments &
Challenges
Summarize project successes and challenges.
4.3.2 Recommendations Develop recommendations for future initiatives.
5.0 Risk Management Includes all the activities from risk identification to risk mitigation
and creating risk action plans.
week based on resources available.
3.1.2 Prepare & Package
Meals
Cook and package 500 meals weekly using eco-friendly materials
and label them accordingly with all the relevant information.
3.2 Meal Delivery &
Logistics
Ensure that meals arrive predetermined places, plan and carry
out meal deliveries with the help of volunteer drivers.
3.2.1 Organize Transport Schedule deliveries, plan routes and coordinate volunteer drivers.
3.2.2 Deliver Meals Deliver meals to designated community sites and confirm
handover.
4.0 Evaluation & Reporting Evaluating & Reporting the progress of the project at diiferent
times of the project.
4.1 Mid-Term Assessment &
Report
Assessing the project at mid of the project term.
4.1.1 Monitor Weekly
Distribution
Track meals prepared, distributed, and volunteer participation.
4.1.2 Collect Feedback Survey volunteers and beneficiaries for quality assurance.
4.2 Sustainability Report &
modifications
Assessing the sustainable impact of the project especially how
does it affect to achieving Zero Hunger sustainable development
goal.
4.2.1 Assess Food Sourcing Review sustainability of food sourcing practices.
4.2.2 Report on Waste
Reduction
Evaluate composting and recycling measures.
4.3 Final Project Report Create a thorough report that covers the project financials,
accomplishments, performance and overall impact.
4.3.1 List Accomplishments &
Challenges
Summarize project successes and challenges.
4.3.2 Recommendations Develop recommendations for future initiatives.
5.0 Risk Management Includes all the activities from risk identification to risk mitigation
and creating risk action plans.
5.1 Identification of Risks Identify all the risk that can affect the performance of the project.
5.1.1 Identify Internal Risks Identify risks within the project such as volunteer shortages or
financial mismanagement.
5.1.2 Identify External Risks Identify risks such as supplier delays or funding gaps.
5.2 Mitigation Strategies Strategies developed to reduce occurance and impact of the risk.
5.2.1 Backup Suppliers Arrange alternative food suppliers to ensure continuity.
5.2.2 Backup Volunteers Maintain a reserve pool of volunteers to cover shortages.
6.0 Budget and Resource
Management
Track financials and coordinate resource allocation.
6.1 Costs of Meals and
Packaging
Estimate and manage costs related to meals and packaging.
6.1.1 Track Meal & Packaging
Costs
Track and control costs for ingredients and packaging.
6.2 Logistics & Distribution Coordinate food distribution logistics
6.2.1 Schedule Deliveries Plan delivery frequency and track related costs.
6.2.2 Manage Contracts Confirm supplier and logistics payment schedules.
7.0 Communication &
Disclosure
Communicate and disclose the significant information with all the
relevant parties who are interested in the project at every stage
of the project.
7.1 Public & Client
Reporting
Report progress to public and stakeholders.
7.1.1 Post Quarterly Reports Publish quarterly updates online and share with stakeholders.
7.1.2 Inform Stakeholders Share monthly updates with stakeholders and funders.
7.2 Final Project Report &
Disclosure
Complete the final report at the end of the project.
7.2.1 Submit Final Report Submit final project report to stakeholders.
7.2.2 Share Publicly Disseminate project results to media and community.
5.1.1 Identify Internal Risks Identify risks within the project such as volunteer shortages or
financial mismanagement.
5.1.2 Identify External Risks Identify risks such as supplier delays or funding gaps.
5.2 Mitigation Strategies Strategies developed to reduce occurance and impact of the risk.
5.2.1 Backup Suppliers Arrange alternative food suppliers to ensure continuity.
5.2.2 Backup Volunteers Maintain a reserve pool of volunteers to cover shortages.
6.0 Budget and Resource
Management
Track financials and coordinate resource allocation.
6.1 Costs of Meals and
Packaging
Estimate and manage costs related to meals and packaging.
6.1.1 Track Meal & Packaging
Costs
Track and control costs for ingredients and packaging.
6.2 Logistics & Distribution Coordinate food distribution logistics
6.2.1 Schedule Deliveries Plan delivery frequency and track related costs.
6.2.2 Manage Contracts Confirm supplier and logistics payment schedules.
7.0 Communication &
Disclosure
Communicate and disclose the significant information with all the
relevant parties who are interested in the project at every stage
of the project.
7.1 Public & Client
Reporting
Report progress to public and stakeholders.
7.1.1 Post Quarterly Reports Publish quarterly updates online and share with stakeholders.
7.1.2 Inform Stakeholders Share monthly updates with stakeholders and funders.
7.2 Final Project Report &
Disclosure
Complete the final report at the end of the project.
7.2.1 Submit Final Report Submit final project report to stakeholders.
7.2.2 Share Publicly Disseminate project results to media and community.
8.0 Future Lessons &
Sustainability
Evaluate lessons learned and ensure future project sustainability.
8.1 Takeaways Capture input and lessons from project execution, project results,
and potential areas to develop.
8.1.1 Gather Volunteer
Feedback
Survey volunteers after project completion.
8.1.2 Document Lessons
Learned
Compile successes and challenges into a lessons learned report.
8.2 Sustainability Plan Creating a plan for help in acieveing sustainable development
goals.
8.2.1 Develop Sustainability
Plan
Create strategy for future hunger relief operations.
8.2.2 Explore Expansion Explore scaling project into other communities.
2.4. The Project Scope Statement
Scope of the project:
I. Design Meal Weekly Menus: Prepare and set in stone 14 different meal menus (one every
week), with attention to variety, nutrition and relevance to cultures.
II. Cooperate with 5 Local Food Suppliers and 2 Logistics Partners: Partner with 5 local
food suppliers (e.g., grocery stores, restaurants) and 2 logistics partners (e.g., delivery
companies) to obtain ingredients, such as salmon, pork and fresh vegetables.
III. Assign 20 Volunteers Basic Weekly Tasks: Give individual volunteers (e.g. meal
preparation, packaging, cooking) specific tasks to be undertaken every week and ensure
that each volunteer maintains 10 working hours per week.
IV. Use Green Packaging Materials: Use Green materials packaging all the meals.
V. Distribute 333 meals (12 weeks) to 4 community hotspots such as shelters, food banks,
community centers, which is distributed weekly.
VI. Volunteer Recruitment: Prepare and implement a volunteer recruitment strategy aimed at
targeting community centers, local universities and social medias.
Measurable Behavior: Obtain 20 volunteers by the 2nd week.
Sustainability
Evaluate lessons learned and ensure future project sustainability.
8.1 Takeaways Capture input and lessons from project execution, project results,
and potential areas to develop.
8.1.1 Gather Volunteer
Feedback
Survey volunteers after project completion.
8.1.2 Document Lessons
Learned
Compile successes and challenges into a lessons learned report.
8.2 Sustainability Plan Creating a plan for help in acieveing sustainable development
goals.
8.2.1 Develop Sustainability
Plan
Create strategy for future hunger relief operations.
8.2.2 Explore Expansion Explore scaling project into other communities.
2.4. The Project Scope Statement
Scope of the project:
I. Design Meal Weekly Menus: Prepare and set in stone 14 different meal menus (one every
week), with attention to variety, nutrition and relevance to cultures.
II. Cooperate with 5 Local Food Suppliers and 2 Logistics Partners: Partner with 5 local
food suppliers (e.g., grocery stores, restaurants) and 2 logistics partners (e.g., delivery
companies) to obtain ingredients, such as salmon, pork and fresh vegetables.
III. Assign 20 Volunteers Basic Weekly Tasks: Give individual volunteers (e.g. meal
preparation, packaging, cooking) specific tasks to be undertaken every week and ensure
that each volunteer maintains 10 working hours per week.
IV. Use Green Packaging Materials: Use Green materials packaging all the meals.
V. Distribute 333 meals (12 weeks) to 4 community hotspots such as shelters, food banks,
community centers, which is distributed weekly.
VI. Volunteer Recruitment: Prepare and implement a volunteer recruitment strategy aimed at
targeting community centers, local universities and social medias.
Measurable Behavior: Obtain 20 volunteers by the 2nd week.
VII. Prepare Volunteer Training Materials: Prepare training documents on food safety,
package preparation techniques and food packaging procedures on volunteers.
VIII. Assign Particular Roles to the Volunteers: Provide specific roles to volunteers depending
on their competencies (e.g. preparation of meals, packing, logistics) so that each
volunteer contributes 10 hours per week.
IX. Find 2 Community Locations to Hold Outreach Activities: Find 2 community locations
where outreach activities may be carried out, and lock-in on event days together with
setting-up agendas (e.g., cooking demonstrations, food insecurity discourses).
Measurable Activity: Plan at least 2 meetings in the community and ensure the meetings
occur within 6 weeks.
X. Outreach to Community Workers: Feature two events that give a selection of information
as educational as they give concerning how to prevent food insecurity. Measureable
Output: Attract least 200 people in each event (400 in the two events).
XI. Feedback Collection of Events: Establish feedback getting engines (e.g. surveys,
interviews) during the events. Measurable Activity: Gather feedback by 90 percent of
participants (the target is 1,800 responses).
XII. Weekly Project Measures: Monitor weekly measures, such as the meals prepared, food
waste reduction, volunteer time, community outreach.
XIII. Write Mid-Term Report: A report detailing week 1- 6 of the project- meals served,
difficulty, and adaptation. Measurable Measure: Mid-term reporting which will be done
in Week 6, the percentage of the entire meals served, 50 percent.
XIV. Submit Mid- Term Report: Present the mid- term report to stakeholders in week 6, to
evaluate initial progress and 50 % of meals served.
XV. Write Final Report: Prepare a final report summing up the overall project; meals served,
sustainability initiatives and difficulties of the project, and suggestions.
XVI. Measurable Task: By Week 12 the final report is to be submitted complete with data
analysis and summary of feedback. VI. Identify and Contact Food Suppliers: Find a
minimum of 5 food suppliers (e.g. grocery stores, restaurants, food banks) and forge
relationships with them by Week 2.
package preparation techniques and food packaging procedures on volunteers.
VIII. Assign Particular Roles to the Volunteers: Provide specific roles to volunteers depending
on their competencies (e.g. preparation of meals, packing, logistics) so that each
volunteer contributes 10 hours per week.
IX. Find 2 Community Locations to Hold Outreach Activities: Find 2 community locations
where outreach activities may be carried out, and lock-in on event days together with
setting-up agendas (e.g., cooking demonstrations, food insecurity discourses).
Measurable Activity: Plan at least 2 meetings in the community and ensure the meetings
occur within 6 weeks.
X. Outreach to Community Workers: Feature two events that give a selection of information
as educational as they give concerning how to prevent food insecurity. Measureable
Output: Attract least 200 people in each event (400 in the two events).
XI. Feedback Collection of Events: Establish feedback getting engines (e.g. surveys,
interviews) during the events. Measurable Activity: Gather feedback by 90 percent of
participants (the target is 1,800 responses).
XII. Weekly Project Measures: Monitor weekly measures, such as the meals prepared, food
waste reduction, volunteer time, community outreach.
XIII. Write Mid-Term Report: A report detailing week 1- 6 of the project- meals served,
difficulty, and adaptation. Measurable Measure: Mid-term reporting which will be done
in Week 6, the percentage of the entire meals served, 50 percent.
XIV. Submit Mid- Term Report: Present the mid- term report to stakeholders in week 6, to
evaluate initial progress and 50 % of meals served.
XV. Write Final Report: Prepare a final report summing up the overall project; meals served,
sustainability initiatives and difficulties of the project, and suggestions.
XVI. Measurable Task: By Week 12 the final report is to be submitted complete with data
analysis and summary of feedback. VI. Identify and Contact Food Suppliers: Find a
minimum of 5 food suppliers (e.g. grocery stores, restaurants, food banks) and forge
relationships with them by Week 2.
XVII. Track Inventory: Track inventory levels to ensure accuracy of deliveries made by food
suppliers and logistics partner every week.
XVIII. Upcycled food: Make sure that at least 30 per cent of meals are made using upcycled
food donations by suppliers in the local region.
XIX. Spreadsheet: Use a Microsoft Excel spreadsheet to keep track of food waste, where you
can put in columns the date, meal type, waste type, amount of waste, and disposal method
(compost or recycle).
XX. Track Weekly Food Waste: Continue to count food waste each week and report back to
the spreadsheet as well as comparing it with total meals prepared and make sure the 10%
food waste reduction target is met by Week 12.
Project Dependencies:
a. Continuation of meal prep & distribution relies on securing partnerships with 5 food
suppliers (2 weeks)
b. In order for meals to be prepared, packaged and delivered during those quick turnaround
windows, it is imperative that 20 volunteers are recruited and trained by Week 2.
c. All volunteer recruitment must be completed by Week 2 to ensure an efficient process for
meal preparation, packing, and distribution.
d. Local partnerships to facilitate successful community events must be acquired in Week 2,
while volunteers to run such events must be available by Week 3.
e. Depending on the project, interim and final reports are submitted based on continual data
collection of meal counts, waste diversion, volunteer hours, and community engagement.
f. Food supply and logistics company partnerships need finalizing by Week 2, in order to
ensure that food delivery occurs within reach of major event operations.
g. A 10% reduction in waste is achievable, but only if the upcycled or surplus food can be
sourced before Week 2, in order to meet the target.
3. Cost Management
The Nourish & Empower Vancouver project involves a six-month hunger reduction initiative
(January–June 2026) to deliver 4,000 meals sustainably in a budget of $150,000. The section on
cost control by Pair 1 (Cost Lead, Cost Assistant) has a cost pie chart, a completed budget for the
suppliers and logistics partner every week.
XVIII. Upcycled food: Make sure that at least 30 per cent of meals are made using upcycled
food donations by suppliers in the local region.
XIX. Spreadsheet: Use a Microsoft Excel spreadsheet to keep track of food waste, where you
can put in columns the date, meal type, waste type, amount of waste, and disposal method
(compost or recycle).
XX. Track Weekly Food Waste: Continue to count food waste each week and report back to
the spreadsheet as well as comparing it with total meals prepared and make sure the 10%
food waste reduction target is met by Week 12.
Project Dependencies:
a. Continuation of meal prep & distribution relies on securing partnerships with 5 food
suppliers (2 weeks)
b. In order for meals to be prepared, packaged and delivered during those quick turnaround
windows, it is imperative that 20 volunteers are recruited and trained by Week 2.
c. All volunteer recruitment must be completed by Week 2 to ensure an efficient process for
meal preparation, packing, and distribution.
d. Local partnerships to facilitate successful community events must be acquired in Week 2,
while volunteers to run such events must be available by Week 3.
e. Depending on the project, interim and final reports are submitted based on continual data
collection of meal counts, waste diversion, volunteer hours, and community engagement.
f. Food supply and logistics company partnerships need finalizing by Week 2, in order to
ensure that food delivery occurs within reach of major event operations.
g. A 10% reduction in waste is achievable, but only if the upcycled or surplus food can be
sourced before Week 2, in order to meet the target.
3. Cost Management
The Nourish & Empower Vancouver project involves a six-month hunger reduction initiative
(January–June 2026) to deliver 4,000 meals sustainably in a budget of $150,000. The section on
cost control by Pair 1 (Cost Lead, Cost Assistant) has a cost pie chart, a completed budget for the
project, and changes to prior budget work, per the project work breakdown structure (WBS) and
scope statement. The bottom-up estimation method is precise, open, and consistent with
stakeholders, ascertained by industry norms. The budget translates to preparation (33.4%,
$50,100), operation (59.93%, $89,900), and wrap-up periods (6.67%, $10,000). The deliverables
provide stakeholders with clear, usable information about the drivers of costs and financial
controls to perpetuate the project's mission to end hunger.
The process of costing applies bottom-up estimation to provide for detail and traceability.
Member 2 collated the unit costs from Vancouver suppliers and reliable industry publications,
while Member 1 rolled up these into a baseline cost. Significant variances, including a 6,000-to-
4,000 meal size change and a $70,000 funding shortfall, were addressed by iterative analysis and
by consulting the stakeholders to ensure that the changes aligned with the goals for the project.
Cost Estimation Process
• Data Collection: Unit costs for ingredients ($10/meal), packaging ($2/unit),
transportation ($416/week), and volunteer training ($350/volunteer).
• Cost Allocation: Costs were distributed across preparation (Jan–Feb 2026), operation
(Mar–May 2026), and wrap-up (Jun 2026) phases, reflecting the six-month timeline.
• Variance Analysis: A cost variance plan was developed to monitor deviations, ensuring
proactive budget control per UN World Food Programme (2023) guidelines.
• Stakeholder Engagement: Consultations validated budget assumptions to align with
WBS, scope, and stakeholder expectations.
3.1. Cost Pie Chart
The cost pie chart illustrates the $150,000 budget allocation across 11 categories,
enabling stakeholders to identify key cost drivers. Designed with clear labels, percentages, and
color-coded segments, the chart ensures effective communication and accessibility.
scope statement. The bottom-up estimation method is precise, open, and consistent with
stakeholders, ascertained by industry norms. The budget translates to preparation (33.4%,
$50,100), operation (59.93%, $89,900), and wrap-up periods (6.67%, $10,000). The deliverables
provide stakeholders with clear, usable information about the drivers of costs and financial
controls to perpetuate the project's mission to end hunger.
The process of costing applies bottom-up estimation to provide for detail and traceability.
Member 2 collated the unit costs from Vancouver suppliers and reliable industry publications,
while Member 1 rolled up these into a baseline cost. Significant variances, including a 6,000-to-
4,000 meal size change and a $70,000 funding shortfall, were addressed by iterative analysis and
by consulting the stakeholders to ensure that the changes aligned with the goals for the project.
Cost Estimation Process
• Data Collection: Unit costs for ingredients ($10/meal), packaging ($2/unit),
transportation ($416/week), and volunteer training ($350/volunteer).
• Cost Allocation: Costs were distributed across preparation (Jan–Feb 2026), operation
(Mar–May 2026), and wrap-up (Jun 2026) phases, reflecting the six-month timeline.
• Variance Analysis: A cost variance plan was developed to monitor deviations, ensuring
proactive budget control per UN World Food Programme (2023) guidelines.
• Stakeholder Engagement: Consultations validated budget assumptions to align with
WBS, scope, and stakeholder expectations.
3.1. Cost Pie Chart
The cost pie chart illustrates the $150,000 budget allocation across 11 categories,
enabling stakeholders to identify key cost drivers. Designed with clear labels, percentages, and
color-coded segments, the chart ensures effective communication and accessibility.
Cost Distribution
• Meals (Ingredients): $60,000 (26.67%)
• Staff Salaries: $20,000 (26.67%)
• Event Costs: $15,000 (10.00%)
• Miscellaneous: $10,000 (6.67%)
• Marketing: $10,000 (6.67%)
• Packaging (Eco-Friendly): $8,000 (5.33%)
• Volunteer Incentives & Training: $7,000 (4.67%)
• Transportation: $5,000 (3.33%)
• Sustainability Initiatives: $5,000 (3.33%)
• Contingency Fund: $5,000 (3.33%)
• Monitoring & Evaluation: $5,000 (3.33%)
Figure 2. Cost distribution across 11 categories
40%
14%
10%
7%
7%
5%
5%
3%
3%
3%
3%
Cost Distribution
Meals (Ingredients)
Staff Salaries
Event Costs
Miscellaneous
Marketing
Packaging (Eco-Friendly)
Volunteer Incentives & Training
Transportation
Sustainability Initiatives
Contingency Fund
Monitoring & Evaluation
• Meals (Ingredients): $60,000 (26.67%)
• Staff Salaries: $20,000 (26.67%)
• Event Costs: $15,000 (10.00%)
• Miscellaneous: $10,000 (6.67%)
• Marketing: $10,000 (6.67%)
• Packaging (Eco-Friendly): $8,000 (5.33%)
• Volunteer Incentives & Training: $7,000 (4.67%)
• Transportation: $5,000 (3.33%)
• Sustainability Initiatives: $5,000 (3.33%)
• Contingency Fund: $5,000 (3.33%)
• Monitoring & Evaluation: $5,000 (3.33%)
Figure 2. Cost distribution across 11 categories
40%
14%
10%
7%
7%
5%
5%
3%
3%
3%
3%
Cost Distribution
Meals (Ingredients)
Staff Salaries
Event Costs
Miscellaneous
Marketing
Packaging (Eco-Friendly)
Volunteer Incentives & Training
Transportation
Sustainability Initiatives
Contingency Fund
Monitoring & Evaluation
Calculation: Percentages calculated as (Category Cost ÷ $150,000) × 100.
3.2. Project Budget
The project budget allocates $150,000 across preparation, operation, and wrap-up phases,
aligned with the WBS and scope statement. The table below details costs, linking each category
to specific WBS codes and scope elements for clarity and accountability.
Budget Breakdown Table:
Category Total
Cost ($)
Percent
age (%)
Prepara
tion ($)
Operation
($)
Wrap-Up
($)
Description
Meals
(Ingredients)
60,000 40 8,000 52,000 0 4,000 meals at $15/meal
(WBS 6.1.1). Prep includes
test runs.
Staff Salaries 20,000
6000 12000 2,000 Project management and
admin staff for 6 months.
Event Costs 15,000 10.00 7,500 7,500 0 Two outreach events,
venues, and materials (WBS
2.2, Scope IX-X).
Miscellaneous 10,000 6.67 4,000 4,000 2,000 Unforeseen costs (WBS 6.0).
Marketing 10,000 6.67 4,000 5,000 1,000 Promotions for events and
public awareness (WBS 7.1).
Packaging (Eco-
Friendly)
8,000 5.33 1,600 6,400 0 Biodegradable containers
for 4,000 meals at $2/unit
(WBS 6.1.1, Scope IV).
Volunteer
Incentives &
Training
7,000 4.67 5,000 2,000 0 Recruitment, training, and
incentives for 20 volunteers
(WBS 2.1, Scope VI-VIII).
3.2. Project Budget
The project budget allocates $150,000 across preparation, operation, and wrap-up phases,
aligned with the WBS and scope statement. The table below details costs, linking each category
to specific WBS codes and scope elements for clarity and accountability.
Budget Breakdown Table:
Category Total
Cost ($)
Percent
age (%)
Prepara
tion ($)
Operation
($)
Wrap-Up
($)
Description
Meals
(Ingredients)
60,000 40 8,000 52,000 0 4,000 meals at $15/meal
(WBS 6.1.1). Prep includes
test runs.
Staff Salaries 20,000
6000 12000 2,000 Project management and
admin staff for 6 months.
Event Costs 15,000 10.00 7,500 7,500 0 Two outreach events,
venues, and materials (WBS
2.2, Scope IX-X).
Miscellaneous 10,000 6.67 4,000 4,000 2,000 Unforeseen costs (WBS 6.0).
Marketing 10,000 6.67 4,000 5,000 1,000 Promotions for events and
public awareness (WBS 7.1).
Packaging (Eco-
Friendly)
8,000 5.33 1,600 6,400 0 Biodegradable containers
for 4,000 meals at $2/unit
(WBS 6.1.1, Scope IV).
Volunteer
Incentives &
Training
7,000 4.67 5,000 2,000 0 Recruitment, training, and
incentives for 20 volunteers
(WBS 2.1, Scope VI-VIII).
Transportation 5,000 3.33 1,000 4,000 0 Delivery costs for 12 weeks,
4 locations (WBS 6.2.1,
Scope V).
Sustainability
Initiatives
5,000 3.33 1,000 3,000 1,000 Composting, upcycling
support (WBS 4.2, Scope
XVIII-XX).
Contingency Fund 5,000 3.33 2,000 2,000 1,000 Reserve for risks (WBS 5.0).
Monitoring &
Evaluation
5,000 3.33 1,000 3,000 1,000 Data tracking, reports (WBS
4.1, 4.3, Scope XII-XV).
Total 150,000 100.00 50,100 89,900 10,000 Aligned with WBS and
Scope.
Key Assumptions
• Meals: 4,000 meals (333/week × 12 weeks) at $15/meal, including ingredients like
salmon, beef, and vegetables (WBS 3.0, 6.1.1).
• Packaging: $2/unit for eco-friendly containers, covering 4,000 units (WBS 6.1.1, Scope
IV).
• Transportation: $416/week for 12 weeks, supporting four delivery sites (WBS 6.2.1,
Scope V).
• Volunteer Training: $350/volunteer for 20 trainees, including incentives (WBS 2.1,
Scope VI-VIII).
• Contingency Fund: 3.33% reserved for unforeseen risks (WBS 5.0).
Cost Validation: Costs were verified using supplier quotes and industry sources (Food Banks
Canada, 2024; Packaging Digest, 2023; FoodSafe BC, 2025; UN World Food Programme,
2023).The cost management deliverables provide a robust framework for the Nourish &
Empower Vancouver project, ensuring fiscal accountability and alignment with project
objectives. The cost pie chart and detailed budget table offer clear visualizations and traceability
to WBS and scope elements, facilitating stakeholder decision-making. By leveraging validated
data, the plan supports the delivery of 4,000 meals within the $150,000 budget, advancing the
mission of hunger relief through sustainable practices.
4 locations (WBS 6.2.1,
Scope V).
Sustainability
Initiatives
5,000 3.33 1,000 3,000 1,000 Composting, upcycling
support (WBS 4.2, Scope
XVIII-XX).
Contingency Fund 5,000 3.33 2,000 2,000 1,000 Reserve for risks (WBS 5.0).
Monitoring &
Evaluation
5,000 3.33 1,000 3,000 1,000 Data tracking, reports (WBS
4.1, 4.3, Scope XII-XV).
Total 150,000 100.00 50,100 89,900 10,000 Aligned with WBS and
Scope.
Key Assumptions
• Meals: 4,000 meals (333/week × 12 weeks) at $15/meal, including ingredients like
salmon, beef, and vegetables (WBS 3.0, 6.1.1).
• Packaging: $2/unit for eco-friendly containers, covering 4,000 units (WBS 6.1.1, Scope
IV).
• Transportation: $416/week for 12 weeks, supporting four delivery sites (WBS 6.2.1,
Scope V).
• Volunteer Training: $350/volunteer for 20 trainees, including incentives (WBS 2.1,
Scope VI-VIII).
• Contingency Fund: 3.33% reserved for unforeseen risks (WBS 5.0).
Cost Validation: Costs were verified using supplier quotes and industry sources (Food Banks
Canada, 2024; Packaging Digest, 2023; FoodSafe BC, 2025; UN World Food Programme,
2023).The cost management deliverables provide a robust framework for the Nourish &
Empower Vancouver project, ensuring fiscal accountability and alignment with project
objectives. The cost pie chart and detailed budget table offer clear visualizations and traceability
to WBS and scope elements, facilitating stakeholder decision-making. By leveraging validated
data, the plan supports the delivery of 4,000 meals within the $150,000 budget, advancing the
mission of hunger relief through sustainable practices.
Budget Control Mechanism
To guarantee accountability and transparency, various financial control tools are applied
in the work of the team.
• Monthly Financial Reporting: Follows up monthly revenues and both projected
and actual expenditures through common spreadsheets.
• Expenses Approval Process: All the main purchases should be pre-approved by
the financial manager.
• Stakeholder Updates: Quarterly financial updates with funders and partners.
• Audit Trail: All of the transactions are recorded, and receipts are stored.
• Contingency Monitoring: Utilization of emergency funds is recorded and
analyzed to learn a lesson.
Through these approaches, the possibility of being excessively spent, being misused, or costing
less than the budget will be minimized because it will be highly disciplined
4. Risk Management
4.1. Identify Project Risks.
Key Risks
i. Food Safety/Hygiene Incident
Meals are prepared through the community kitchen, serving those at risk of foodborne
diseases if strict food safety measures are not followed. Contaminated food not only leads to
health issues, but also public distrust of our project. Donated foodstuffs find cases of
contamination all too often, highlighting the critical importance of food safety.
ii. Supplier delays disruption
The project, being dependent on food suppliers and upcycling networks, faces missed
deadlines, lesser production of meal outputs, and a failure in meeting community
expectations because of delays in receiving raw materials/ingredients. This will directly
threaten not only the schedule but also the impact targets (number of meals served).
To guarantee accountability and transparency, various financial control tools are applied
in the work of the team.
• Monthly Financial Reporting: Follows up monthly revenues and both projected
and actual expenditures through common spreadsheets.
• Expenses Approval Process: All the main purchases should be pre-approved by
the financial manager.
• Stakeholder Updates: Quarterly financial updates with funders and partners.
• Audit Trail: All of the transactions are recorded, and receipts are stored.
• Contingency Monitoring: Utilization of emergency funds is recorded and
analyzed to learn a lesson.
Through these approaches, the possibility of being excessively spent, being misused, or costing
less than the budget will be minimized because it will be highly disciplined
4. Risk Management
4.1. Identify Project Risks.
Key Risks
i. Food Safety/Hygiene Incident
Meals are prepared through the community kitchen, serving those at risk of foodborne
diseases if strict food safety measures are not followed. Contaminated food not only leads to
health issues, but also public distrust of our project. Donated foodstuffs find cases of
contamination all too often, highlighting the critical importance of food safety.
ii. Supplier delays disruption
The project, being dependent on food suppliers and upcycling networks, faces missed
deadlines, lesser production of meal outputs, and a failure in meeting community
expectations because of delays in receiving raw materials/ingredients. This will directly
threaten not only the schedule but also the impact targets (number of meals served).
Risk Breakdown Structure:
Project
1. External Risks
1.1 Supplier Delays
1.2 Regulatory
Changes (Food
Safety, Packaging,
Labor Laws)
1.3 Inflation
1.4 Natural
Disarsters/Extreme
Weather
1.5
Political/Communit
y Opposition
2 Internal Risks
2.1. Volunteer
Shortages
2.2 Food
Safety/Hygiene
Incidents
2.3 Budget
Overruns
1.2.4 High
Staff/Volunteer
Turnover
1.2.5 Poor Internal
Communication
3 Technical Risks
3.1 Transport
Breakdown
3.2 Cold Storage
Refrigerator
Failure
3.3 IT/Data Loss or
System Failure
3.4 Power outages
affecting
kitchen/storage
3.4 Equipment
malfunction
4 operational Risks
4.1 Kitchen
capacity limitations
4.2 Scheduling
conflicts for
preparation/distrib
ution
4.3 Menu planning
errors
4.4 Delivery route
inefficiencies
4.5 Waste
mismanagement
5 Community Risks
5.1 Low
Turnout/participati
on
5.2 Negative
feedback (media,
social platforms)
5.3 Stakeholder
disengagement
5.4 Cultural
insensitivity of
meals offered
5.5 Safety/security
risks at
distributionevents
Project
1. External Risks
1.1 Supplier Delays
1.2 Regulatory
Changes (Food
Safety, Packaging,
Labor Laws)
1.3 Inflation
1.4 Natural
Disarsters/Extreme
Weather
1.5
Political/Communit
y Opposition
2 Internal Risks
2.1. Volunteer
Shortages
2.2 Food
Safety/Hygiene
Incidents
2.3 Budget
Overruns
1.2.4 High
Staff/Volunteer
Turnover
1.2.5 Poor Internal
Communication
3 Technical Risks
3.1 Transport
Breakdown
3.2 Cold Storage
Refrigerator
Failure
3.3 IT/Data Loss or
System Failure
3.4 Power outages
affecting
kitchen/storage
3.4 Equipment
malfunction
4 operational Risks
4.1 Kitchen
capacity limitations
4.2 Scheduling
conflicts for
preparation/distrib
ution
4.3 Menu planning
errors
4.4 Delivery route
inefficiencies
4.5 Waste
mismanagement
5 Community Risks
5.1 Low
Turnout/participati
on
5.2 Negative
feedback (media,
social platforms)
5.3 Stakeholder
disengagement
5.4 Cultural
insensitivity of
meals offered
5.5 Safety/security
risks at
distributionevents
iii. Cold Storage Failure
Refrigeration holds importance for perishable foodstuffs. A breakdown could mean spoilage
in large batches of meals that otherwise should never be wasted in terms of resources and
hours of labor. Such losses might therefore push the project over-budget and without meals
for the vulnerable communities, which would affect the purpose of the project.
iv. Volunteer Shortage/High Turnover
The project depends on a volunteer workforce to organize, package, and deliver. A
bothersome shortage creates half-prepared meals, delays the delivery of service, and
increases the workload of staff members. If this risk remains throughout the project period, it
has a tendency to reduce the overall scaling ability and sustainability of the initiative.
v. Budget Overruns / Inflation
With rising food and packaging prices, the allocated budget may be exhausted before the end
of the project. If funding gaps are not managed, operations may be scaled back, reducing the
number of meals delivered. This affects the project's ability to meet its core deliverables and
objectives.
vi. Transport Breakdowns / Route Disruptions
Meal delivery is dependent upon transport functioning unhindered. It would surely be a
disaster if vehicle breakdowns and traffic blockages guaranteed that meals arrived late or
worse, were spoiled. Late deliveries reduce the credibility of the project and also diminish the
measure of success of the pilot program.
Refrigeration holds importance for perishable foodstuffs. A breakdown could mean spoilage
in large batches of meals that otherwise should never be wasted in terms of resources and
hours of labor. Such losses might therefore push the project over-budget and without meals
for the vulnerable communities, which would affect the purpose of the project.
iv. Volunteer Shortage/High Turnover
The project depends on a volunteer workforce to organize, package, and deliver. A
bothersome shortage creates half-prepared meals, delays the delivery of service, and
increases the workload of staff members. If this risk remains throughout the project period, it
has a tendency to reduce the overall scaling ability and sustainability of the initiative.
v. Budget Overruns / Inflation
With rising food and packaging prices, the allocated budget may be exhausted before the end
of the project. If funding gaps are not managed, operations may be scaled back, reducing the
number of meals delivered. This affects the project's ability to meet its core deliverables and
objectives.
vi. Transport Breakdowns / Route Disruptions
Meal delivery is dependent upon transport functioning unhindered. It would surely be a
disaster if vehicle breakdowns and traffic blockages guaranteed that meals arrived late or
worse, were spoiled. Late deliveries reduce the credibility of the project and also diminish the
measure of success of the pilot program.
4.2. Risk Register
REF
ID
RISK
CATEGORY
RISK SUB-
CATEGORY
RISK DESCRIPTION
RISK
PROBABILITY
RISK
IMPACT
RISK
LEVEL
OWNER
RISK
MITIGATION
RISK ACTION
PLAN
RISK
RESIDUE
1.1
E
x
t
e
r
n
a
l
Supplier
Delays
Delays in delivery of
food or packaging
commodities which
disturbed food
preparation process.
Medium High Medium
Financia
l
Manager
Source more
than one
supplier
Make
alternative
supplier
contracts
Low
1.2
E
x
t
e
r
n
a
l
Regulatory
Changes
Changes in the
regulations of food
safety, labor or
packaging which
may need
compliance changes.
Medium High Medium
Project
Manager
Monitor laws
from time to
time
Adjust
operations as
soon as it is
required to
comply with
new
requirements
Low
1.3
E
x
t
e
r
n
a
l
Inflation/Pric
e Increases
Increasing cost of
food, fuel, and
supplies that are
impacting budget of
projects.
High High High
Financia
l
Manager
Commitment
to long term
supplier
contracts
Re-estimate
budget and
pursue donor
funding
Medium
1.4
E
x
t
e
r
n
a
l
Natural
Disasters
Floods, storms, or
heatwaves of
interruption of the
supply chain or
transport.
Low High Medium
Logistics
Coordina
tor
Emergency
preparedness
scheme
Go for backup
suppliers and
routes of
transportation
Medium
1.5
E
x
t
e
r
n
a
l
Political/Co
mmunity
Opposition
Opposition by the
authorities or locals
in slowing down
permits or business
in general.
Low Medium Medium
Project
Manager
Build links
with the local
authorities
and the
communities
Conduct
community
meetups and
advocacy events
Medium
REF
ID
RISK
CATEGORY
RISK SUB-
CATEGORY
RISK DESCRIPTION
RISK
PROBABILITY
RISK
IMPACT
RISK
LEVEL
OWNER
RISK
MITIGATION
RISK ACTION
PLAN
RISK
RESIDUE
1.1
E
x
t
e
r
n
a
l
Supplier
Delays
Delays in delivery of
food or packaging
commodities which
disturbed food
preparation process.
Medium High Medium
Financia
l
Manager
Source more
than one
supplier
Make
alternative
supplier
contracts
Low
1.2
E
x
t
e
r
n
a
l
Regulatory
Changes
Changes in the
regulations of food
safety, labor or
packaging which
may need
compliance changes.
Medium High Medium
Project
Manager
Monitor laws
from time to
time
Adjust
operations as
soon as it is
required to
comply with
new
requirements
Low
1.3
E
x
t
e
r
n
a
l
Inflation/Pric
e Increases
Increasing cost of
food, fuel, and
supplies that are
impacting budget of
projects.
High High High
Financia
l
Manager
Commitment
to long term
supplier
contracts
Re-estimate
budget and
pursue donor
funding
Medium
1.4
E
x
t
e
r
n
a
l
Natural
Disasters
Floods, storms, or
heatwaves of
interruption of the
supply chain or
transport.
Low High Medium
Logistics
Coordina
tor
Emergency
preparedness
scheme
Go for backup
suppliers and
routes of
transportation
Medium
1.5
E
x
t
e
r
n
a
l
Political/Co
mmunity
Opposition
Opposition by the
authorities or locals
in slowing down
permits or business
in general.
Low Medium Medium
Project
Manager
Build links
with the local
authorities
and the
communities
Conduct
community
meetups and
advocacy events
Medium
2.1
I
n
t
e
r
n
a
l
Volunteer
Shortage
Shortage in the
availability of
volunteers to serve
the needs of
distribution and
preparation.
High High High
Outreach
Manager
Volunteer
recruitments
campaigns
Partner with
the schools
&NGOs
Medium
2.2
I
n
t
e
r
n
a
l
Hygiene
Incidents
Contamination or
handling negligence
posing risks to
health
Low
High
Medium
Kitchen
Lead
Sterile
precautions
Regular
staff/volunteer
professional
development
Low
2.3
I
n
t
e
r
n
a
l
Budget
Overruns
Even Potential
overspending of
planned resources,
either through
inadequate
monitoring,
Medium
High
Medium
Financia
l
manager
An almost
obsessive
financial
control
Budget for
contingencies
Low
2.4
I
n
t
e
r
n
a
l
High staff
Frequently changing
and undermining
efficiency and
continuity.
Medium
Medium
Medium
HR
Manager
Provide
rewards and
rewards
schemes
Develop
retention & on-
boarding
strategies
Medium
2.5
I
n
t
e
r
n
a
l
Poor Internal
Communicati
on
Misconfiguration or
delay in
coordinating tasks.
Medium
Medium
Medium
Project
Manager
Establish
effective
communicatio
n links
Team weekly
check ins
Medium
3.1
T
e
c
h
n
i
c
Transport
Breakdown
Delivery vehicles
breaking and
holding up supply.
Medium
High
Medium
Logistics
Coordina
tor
periodic car
repair
Have alternate
transport plans
Low
I
n
t
e
r
n
a
l
Volunteer
Shortage
Shortage in the
availability of
volunteers to serve
the needs of
distribution and
preparation.
High High High
Outreach
Manager
Volunteer
recruitments
campaigns
Partner with
the schools
&NGOs
Medium
2.2
I
n
t
e
r
n
a
l
Hygiene
Incidents
Contamination or
handling negligence
posing risks to
health
Low
High
Medium
Kitchen
Lead
Sterile
precautions
Regular
staff/volunteer
professional
development
Low
2.3
I
n
t
e
r
n
a
l
Budget
Overruns
Even Potential
overspending of
planned resources,
either through
inadequate
monitoring,
Medium
High
Medium
Financia
l
manager
An almost
obsessive
financial
control
Budget for
contingencies
Low
2.4
I
n
t
e
r
n
a
l
High staff
Frequently changing
and undermining
efficiency and
continuity.
Medium
Medium
Medium
HR
Manager
Provide
rewards and
rewards
schemes
Develop
retention & on-
boarding
strategies
Medium
2.5
I
n
t
e
r
n
a
l
Poor Internal
Communicati
on
Misconfiguration or
delay in
coordinating tasks.
Medium
Medium
Medium
Project
Manager
Establish
effective
communicatio
n links
Team weekly
check ins
Medium
3.1
T
e
c
h
n
i
c
Transport
Breakdown
Delivery vehicles
breaking and
holding up supply.
Medium
High
Medium
Logistics
Coordina
tor
periodic car
repair
Have alternate
transport plans
Low
a
l
3.2
T
e
c
h
n
i
c
a
l
Refrigeration
failure
Perishability of
food; loss of food
due to failure of
equipment.
Low
High
Medium
Kitchen
Lead
Install
surveillance
mechanisms
Maintain back
up refrigeration
alternatives
Low
3.3
T
e
c
h
n
i
c
a
l
IT/Data loss
Failures in records
or scheduling
systems that have an
impact on
operations.
Medium
High
Medium
Data
Manager
Regular
backups
Infrastructure
and IT support
IT Cloud
storage
Low
3.4
T
e
c
h
n
i
c
a
l
Power
Outages
Loadshedding in
electricity causes
cooking or storage
interferences.
Medium
High
Medium
Operatio
n
Manager
Backup
generators
Emergency
power supplies
arrangements
Medium
3.5
T
e
c
h
n
i
c
a
l
Equipment
Malfunction
Food processing
plants breaking
down, or
sterilization
machines going
down when meal
production is
underway.
Medium
Medium Medium
Kitchen
Lead
Scheduled
maintenance
Spare
Parts/equipment
Medium
4.1
O
p
e
r
a
t
i
o
n
a
l
Kitchen
Capacity
Inadequate
structures to prepare
food in bulk.
Medium
High
Medium
Operatio
n
Manager
Increase
capacity in a
gradual way
Support
community
kitchens
Medium
l
3.2
T
e
c
h
n
i
c
a
l
Refrigeration
failure
Perishability of
food; loss of food
due to failure of
equipment.
Low
High
Medium
Kitchen
Lead
Install
surveillance
mechanisms
Maintain back
up refrigeration
alternatives
Low
3.3
T
e
c
h
n
i
c
a
l
IT/Data loss
Failures in records
or scheduling
systems that have an
impact on
operations.
Medium
High
Medium
Data
Manager
Regular
backups
Infrastructure
and IT support
IT Cloud
storage
Low
3.4
T
e
c
h
n
i
c
a
l
Power
Outages
Loadshedding in
electricity causes
cooking or storage
interferences.
Medium
High
Medium
Operatio
n
Manager
Backup
generators
Emergency
power supplies
arrangements
Medium
3.5
T
e
c
h
n
i
c
a
l
Equipment
Malfunction
Food processing
plants breaking
down, or
sterilization
machines going
down when meal
production is
underway.
Medium
Medium Medium
Kitchen
Lead
Scheduled
maintenance
Spare
Parts/equipment
Medium
4.1
O
p
e
r
a
t
i
o
n
a
l
Kitchen
Capacity
Inadequate
structures to prepare
food in bulk.
Medium
High
Medium
Operatio
n
Manager
Increase
capacity in a
gradual way
Support
community
kitchens
Medium
4.2
O
p
e
r
a
t
i
o
n
a
l
Scheduling
Conflicts
Multiple
construction or
delivery phase
overlaps leading to
inefficiency.
Medium
Medium
Medium
Project
Manager
Purchase a
scheduling
program
Have an
alternate list
Low
4.3
O
p
e
r
a
t
i
o
n
a
l
Menu
planning
errors
Unbalanced meals
or inappropriate
meals according to
the society.
Low
Medium
Medium
Kitchen
Lead
Talk with
nutritionists
and members
of society
Review menus
on Assemble
Low
4.4
O
p
e
r
a
t
i
o
n
a
l
Delivery
Route
Inefficiency
Traffic, bad route
planning or schedule
slip-ups causing
distributions to get
delayed
Medium
Medium
Medium
Logistics
Coordina
tor
Use GPS in
optimizing
routes
Keeping Buffer
time in schedule
Medium
4.5
O
p
e
r
a
t
i
o
n
a
l
Waste
Management
Poor disposal of
food refuse and food
packaging being
insulting to
sustainability.
Low
Medium
Medium
Sustainab
le
Manager
Embrace the
green waste
disposal
methods
Train and
monitor
Low
5.1
C
o
m
m
u
n
i
t
y
Low turnout
Reduced number of
people reaching the
meals than projected
Medium
High
Medium
Outreach
Manager
Awareness
campaigns in
Education
Mobilize efforts
at local levels
with local
leaders
Medium
O
p
e
r
a
t
i
o
n
a
l
Scheduling
Conflicts
Multiple
construction or
delivery phase
overlaps leading to
inefficiency.
Medium
Medium
Medium
Project
Manager
Purchase a
scheduling
program
Have an
alternate list
Low
4.3
O
p
e
r
a
t
i
o
n
a
l
Menu
planning
errors
Unbalanced meals
or inappropriate
meals according to
the society.
Low
Medium
Medium
Kitchen
Lead
Talk with
nutritionists
and members
of society
Review menus
on Assemble
Low
4.4
O
p
e
r
a
t
i
o
n
a
l
Delivery
Route
Inefficiency
Traffic, bad route
planning or schedule
slip-ups causing
distributions to get
delayed
Medium
Medium
Medium
Logistics
Coordina
tor
Use GPS in
optimizing
routes
Keeping Buffer
time in schedule
Medium
4.5
O
p
e
r
a
t
i
o
n
a
l
Waste
Management
Poor disposal of
food refuse and food
packaging being
insulting to
sustainability.
Low
Medium
Medium
Sustainab
le
Manager
Embrace the
green waste
disposal
methods
Train and
monitor
Low
5.1
C
o
m
m
u
n
i
t
y
Low turnout
Reduced number of
people reaching the
meals than projected
Medium
High
Medium
Outreach
Manager
Awareness
campaigns in
Education
Mobilize efforts
at local levels
with local
leaders
Medium
5.2
C
o
m
m
u
n
i
t
y
Negative
feedback
Negative news due
to criticism of media
or social media and
tarnishing
reputation.
Medium
Medium
Medium
Outreach
Manager
Ensure open
line of
communicatio
n
Reply to
feedback
Low
5.3
C
o
m
m
u
n
i
t
y
Stakeholder
Disengageme
nt
Donors, partners or
authorities losing
interest or dropping
support.
Low
High
Medium
Project
Manager
Frequent
meetings or
Get-Togethers
with
stakeholders
Information on
progress and
reports
Low
5.4
C
o
m
m
u
n
i
t
y
Cultural
Insensitivity
Food that pays no
attention in regard to
dietary restrictions
or cultural norms
Low
Medium
Medium
Kitchen
Lead
Suggestions
of community
members on
foods
Customize
menus to
cultural
orientation
Low
5.5
C
o
m
m
u
n
i
t
y
Security
Issues
Multiple accidents
or violence at sites
of distribution.
Medium
High
Medium
Event
Coordina
tor
Outsource
security
personnel and
volunteers
Emergency
procedures in
effect
Low
Risk Monitoring and Control
Successful risk monitoring ensures that risks identified throughout the course of the project
are constantly kept under watch, reassessed, and maintained. The monitoring process of this
project shall be based on PMBOK guidelines (Project Management Institute [PMI], 2021), thus
stressing periodic reviews, ownership, and adaptive responses. Below initiatives will be
implemented throughout the project in order to monitoring and control the risks of the project.
C
o
m
m
u
n
i
t
y
Negative
feedback
Negative news due
to criticism of media
or social media and
tarnishing
reputation.
Medium
Medium
Medium
Outreach
Manager
Ensure open
line of
communicatio
n
Reply to
feedback
Low
5.3
C
o
m
m
u
n
i
t
y
Stakeholder
Disengageme
nt
Donors, partners or
authorities losing
interest or dropping
support.
Low
High
Medium
Project
Manager
Frequent
meetings or
Get-Togethers
with
stakeholders
Information on
progress and
reports
Low
5.4
C
o
m
m
u
n
i
t
y
Cultural
Insensitivity
Food that pays no
attention in regard to
dietary restrictions
or cultural norms
Low
Medium
Medium
Kitchen
Lead
Suggestions
of community
members on
foods
Customize
menus to
cultural
orientation
Low
5.5
C
o
m
m
u
n
i
t
y
Security
Issues
Multiple accidents
or violence at sites
of distribution.
Medium
High
Medium
Event
Coordina
tor
Outsource
security
personnel and
volunteers
Emergency
procedures in
effect
Low
Risk Monitoring and Control
Successful risk monitoring ensures that risks identified throughout the course of the project
are constantly kept under watch, reassessed, and maintained. The monitoring process of this
project shall be based on PMBOK guidelines (Project Management Institute [PMI], 2021), thus
stressing periodic reviews, ownership, and adaptive responses. Below initiatives will be
implemented throughout the project in order to monitoring and control the risks of the project.
A. Ongoing Risk Tracking
The risk register will be treated as a living document throughout the project. A risk owner
will be established for each risk to monitor signs of an early warning (e.g., food supplies
could be delayed, volunteer dropouts). The probability and impact ratings for each risk will
be updated monthly, considering changes in condition
B. Risk Review Meetings
Every two weeks, the team will hold a risk review as part of its team meeting. Risks will be
evaluated against KPIs such as the number of meals delivered, budget status, and volunteer
attendance. New risks occurring during operations (such as sudden inflation, worse weather)
will enter the register right away.
C. Early Warning Indicators
To allow for timely response when risks materialize, triggers will be defined for any
escalation:
i. Food safety → Hygiene inspection failure, reports of illness.
ii. Delayed deliveries → Supplier cancellations or missing delivery deadlines.
iii. Shortage of volunteers → Drop below 80% of required shifts covered.
iv. Budget risks → Expenditure for the month exceeding 90% of forecast.
D. Documentation and Reporting
Monthly reports on risks will be shared to stakeholders, detailing exposure changes,
mitigation efforts, and activation of contingencies. Significant incidents (food contamination,
severe weather disruption) require the filing of an incident report within 24 hours.
E. Continuous Improvement
Lessons learned from risk events will be documented in the Final Project Report to improve
future initiatives. Feedback loops from volunteers, community members, and partners will
help refine risk responses over time.
The risk register will be treated as a living document throughout the project. A risk owner
will be established for each risk to monitor signs of an early warning (e.g., food supplies
could be delayed, volunteer dropouts). The probability and impact ratings for each risk will
be updated monthly, considering changes in condition
B. Risk Review Meetings
Every two weeks, the team will hold a risk review as part of its team meeting. Risks will be
evaluated against KPIs such as the number of meals delivered, budget status, and volunteer
attendance. New risks occurring during operations (such as sudden inflation, worse weather)
will enter the register right away.
C. Early Warning Indicators
To allow for timely response when risks materialize, triggers will be defined for any
escalation:
i. Food safety → Hygiene inspection failure, reports of illness.
ii. Delayed deliveries → Supplier cancellations or missing delivery deadlines.
iii. Shortage of volunteers → Drop below 80% of required shifts covered.
iv. Budget risks → Expenditure for the month exceeding 90% of forecast.
D. Documentation and Reporting
Monthly reports on risks will be shared to stakeholders, detailing exposure changes,
mitigation efforts, and activation of contingencies. Significant incidents (food contamination,
severe weather disruption) require the filing of an incident report within 24 hours.
E. Continuous Improvement
Lessons learned from risk events will be documented in the Final Project Report to improve
future initiatives. Feedback loops from volunteers, community members, and partners will
help refine risk responses over time.
References:
Adoption of project management practices: The impact on international development projects of non-
governmental organizations. International Journal of Project Management, 33(3), 650–663.
https://doi.org/10.1016/j.ijproman.2014.09.006.
Baker, J., Hanson, L. L., & Todd, Z. (2024). Restor (y) ing Land Use Governance and Bull Trout
Wellbeing in Alberta, Canada. Lost Kingdom: Animal Death in the Anthropocene, 151.
Enns, A. (2020). Strategies and experiences in food banks, food insecurity, and health: A mixed-methods
investigation (Doctoral dissertation, University of Ottawa).
Enns, A. (2020). Strategies and Experiences in Food Banks, Food Insecurity, and Health: A Mixed-
Methods Investigation (Doctoral dissertation, Université d'Ottawa/University of Ottawa).
Food Banks Canada. (2024). HungerCount 2024. https://foodbankscanada.ca/hunger-in-
canada/hungercount/
FoodSafe BC. (2025). Level 1 training costs. https://foodsafe.ca/courses/level-1.html
Hillson, D. (2017). Managing Risk in Projects. Routledge.
Kerzner, H. (2022). Project Management: A Systems Approach to Planning, Scheduling, and Controlling
(13th ed.). Wiley.
Labagnara, J. (2024). The Living Newspaper 2.0: A new hybrid of traditional living newspaper forms
(Doctoral dissertation, University of Hawai'i at Manoa).
Labagnara, J. (2024). The Living Newspaper 2.0: A New Hybrid of Traditional Living Newspaper
Forms (Doctoral dissertation, University of Hawai'i at Manoa).
Nourish & Empower Vancouver Project Team. (2025, July 29). Nourish & Empower Vancouver: 6-month
hunger relief initiative project charter (Version 2). Internal project documentation.
Adoption of project management practices: The impact on international development projects of non-
governmental organizations. International Journal of Project Management, 33(3), 650–663.
https://doi.org/10.1016/j.ijproman.2014.09.006.
Baker, J., Hanson, L. L., & Todd, Z. (2024). Restor (y) ing Land Use Governance and Bull Trout
Wellbeing in Alberta, Canada. Lost Kingdom: Animal Death in the Anthropocene, 151.
Enns, A. (2020). Strategies and experiences in food banks, food insecurity, and health: A mixed-methods
investigation (Doctoral dissertation, University of Ottawa).
Enns, A. (2020). Strategies and Experiences in Food Banks, Food Insecurity, and Health: A Mixed-
Methods Investigation (Doctoral dissertation, Université d'Ottawa/University of Ottawa).
Food Banks Canada. (2024). HungerCount 2024. https://foodbankscanada.ca/hunger-in-
canada/hungercount/
FoodSafe BC. (2025). Level 1 training costs. https://foodsafe.ca/courses/level-1.html
Hillson, D. (2017). Managing Risk in Projects. Routledge.
Kerzner, H. (2022). Project Management: A Systems Approach to Planning, Scheduling, and Controlling
(13th ed.). Wiley.
Labagnara, J. (2024). The Living Newspaper 2.0: A new hybrid of traditional living newspaper forms
(Doctoral dissertation, University of Hawai'i at Manoa).
Labagnara, J. (2024). The Living Newspaper 2.0: A New Hybrid of Traditional Living Newspaper
Forms (Doctoral dissertation, University of Hawai'i at Manoa).
Nourish & Empower Vancouver Project Team. (2025, July 29). Nourish & Empower Vancouver: 6-month
hunger relief initiative project charter (Version 2). Internal project documentation.
Nourish & Empower Vancouver Project Team. (2025, July 29). Nourish & Empower Vancouver:
6-month hunger relief initiative project charter (Version 2). Vancouver, BC: Internal project
documentation.
Nourish & Empower Vancouver Project Team. (2025, July 29). Work Breakdown Structure for
Nourish & Empower Vancouver initiative. Vancouver, BC: Internal planning document.
Packaging Digest. (2023). Sustainable packaging trends.
https://www.packagingdigest.com/sustainability
Project Management Institute. (2021). A guide to the project management body of knowledge (PMBOK®
Guide) (7th ed.). PMI.
Project Management Institute. (2021). A Guide to the Project Management Body of Knowledge (PMBOK®
Guide) (7th ed.).
UN World Food Programme. (2023). Budgeting for food assistance programmes: Guidelines for
planning, implementing and monitoring. https://www.wfp.org/monitoring-evaluation-and-
learning
UN World Food Programme. (2023).Budgeting for food assistance programmes: Guidelines for planning,
implementing and monitoring. https://www.wfp.org/publications
United Nations Development Programme. (2021). Handbook on Planning, Monitoring and Evaluating for
Results. UNDP.
https://www.undp.org/publications/handbook-planning-monitoring-and-evaluating-results
United Nations. (n.d.). Sustainable Development Goal 2: Zero hunger. United Nations.
https://sdgs.un.org/goals/goal2
6-month hunger relief initiative project charter (Version 2). Vancouver, BC: Internal project
documentation.
Nourish & Empower Vancouver Project Team. (2025, July 29). Work Breakdown Structure for
Nourish & Empower Vancouver initiative. Vancouver, BC: Internal planning document.
Packaging Digest. (2023). Sustainable packaging trends.
https://www.packagingdigest.com/sustainability
Project Management Institute. (2021). A guide to the project management body of knowledge (PMBOK®
Guide) (7th ed.). PMI.
Project Management Institute. (2021). A Guide to the Project Management Body of Knowledge (PMBOK®
Guide) (7th ed.).
UN World Food Programme. (2023). Budgeting for food assistance programmes: Guidelines for
planning, implementing and monitoring. https://www.wfp.org/monitoring-evaluation-and-
learning
UN World Food Programme. (2023).Budgeting for food assistance programmes: Guidelines for planning,
implementing and monitoring. https://www.wfp.org/publications
United Nations Development Programme. (2021). Handbook on Planning, Monitoring and Evaluating for
Results. UNDP.
https://www.undp.org/publications/handbook-planning-monitoring-and-evaluating-results
United Nations. (n.d.). Sustainable Development Goal 2: Zero hunger. United Nations.
https://sdgs.un.org/goals/goal2
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