A school dietitian wants to determine the best blend of meats to use in an order of 500 pounds of ground meat for hamburgers to be used for lunch at a local school. Three types of meat can be used in the blend with each having the following characteristics: Meat 1 Meat 2 Meat 3 Cost per pound $0.75 $0.87 $0.98 % Fat 15% 10% 4% % Protein 70% 75% 80% % Water 12% 10% 8% % Filler 3% 5% 7%

The only requirement is that the blended meat consist of at least 75% protein and at most 10% each of water and filler. Although the dietitian wants to minimize his cost of filling the order, she would also like to provide a healthy lunch for the school. As a result, the owner also wants to minimize the fat content of the blended meat as well as cost. a. State the decisions to be made, the objective and the constraints in words using <=, >= or = in the constraints.

b. Formulate this as a linear two objective algebraic optimization model. Carefully define your variables.

c. Using Fat as objective 1 and Cost as objective 2, find the fat range of the Trade-off Problem. Note: Temporarily ignore cost and solve for Min and Max possible fat to get a range of fat values for a Trade-off curve.