The image above is a sample menu from a business plan project in a nutrition course taken at SFSU. I created a tea business called Mariela’s Blends, which will be based out of Oakland, California. I will train and hire locals interested in medicinal herbs and gardening to help me with every step of the process from plants, harvesting, dehydrating, and blending. I will hire a graphic designer to convey the company’s branding. I will oversee marketing and ensuring to reach our intended market, which is individuals seeking alternatives to over-the-counter medication that fails to meet their needs and opting for herbal remedies instead. We emphasize that we do not provide medical advice and encourage clients to seek appropriate medical attention for serious issues and recommendation. Many tea businesses thrive due to demand and their small-scale nature. What sets my business a part is its focus on community involvement and engagement in every aspect of the process. The happiness of our employees will be just as important as the quality of our tea, ensuring a safe working environment and livable wage for everyone. As the business grows, I hope to host community events for local musicians and artists to share with the community and brewing Mariela’s Blends for people to try and provide a social space for people to meet other community members and businesses. It is a goal of mine to build relationships with other local small businesses and support each other in our endeavors.

Below is a slide from a group project about how fine dining is addressing sustainability in their establishments. We made this our focus because many restaurants focus on sourcing local, organic, and seasonal ingredients, which supports local farmers and reduces food miles. In addition, several of us have experience in the food industry, and we wanted to explore how sustainability practices are increasingly relevant and relatable to our personal experiences in the field. During this project, I learned a lot about managing food costs and the importance of sourcing local ingredients, which not only supports the community but also enhances the quality and sustainability of the dishes we create.