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Healthy school social network

A nationwide program where students collect points based on what they consume at school's cafeterias. These points can be exchanged for healthy food or activities.

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Each student will have a card where all their cafeteria expenses are recorded. They earn positive points for healthy choices and negative points for junk food (each product will have a Healthy Coefficient). There will be a list of rewards that can be free meals or outdoor/healthy/educational activities in exchange for the collected points.

The students can keep track of their points at a website that will be a sort of healthy school social network that will also help them to have a more balanced diet via daily suggestions of what to eat based on their recorded eating habits. They can rate the food they buy and check what their friends are having. We can add games and competitions like finding which student or school is having a more balanced diet and they can earn badges to post on their profile based on their choices. This could be a way to put some pressure on the school’s cafeterias to have better and healthier diets because the students would be publicly reviewing their quality. We can use Facebook Connect to link the website to the students Facebook accounts to bring in their friends.

Age of kids. The solutions to changing kids’ eating behaviors will vary depending on their age. What works for a toddler won’t necessarily fly for a teenager, although we suspect some concepts might be appropriate for all ages—even adults! Which age bracket does your concept address (tick all relevant boxes)?

  • Elementary (Kids) 5-10
  • Middle school (Tweens) 11-13
  • High school (Teens) 14 -18
  • Young adults 18-21

Hurdles to success. Helping kids make smarter food choices comes with a variety of hurdles that have to be addressed in order for a design solution to be successful, which of these do you think that your Concept overcomes (tick all relevant boxes)?

  • Expense and Convenience
  • Peer Pressure
  • Lack of Knowledge

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