SNA Leaders Attend Healthy Flavors, Healthy Kids Summit

May 16, 2013 – Last week, SNA leaders attended the third annual Healthy Flavors, Healthy Kids National Invitational Leadership Summit held in San Antonio.

Hosted by the Culinary Institute of America (CIA), the summit brought together 200 leaders from school nutrition, campus dining, chain restaurants, food manufacturers, commodity boards, public health, medicine and the media to discuss and debate ways to improve the health of K-12 students through food education, culinary strategy and flavor insight.

Those attending the summit from SNA included: President Sandra Ford, SNS, President-elect Leah Schmidt, SNS, Vice President Julia Bauscher, SNS, CEO Patricia Montague and Dean of Education Danny Seymour. Also in attendance and pictured below were former SNA presidents Nancy Rice, SNS, State Director, Child Nutrition Division at Georgia Department of Education, Dr. Katie Wilson, SNS, Executive Director of the National Food Service Management Institute, and Dr. Janey Thornton, SNS, USDA Deputy Under Secretary for Food, Nutrition and Consumer Services.

SNA Dean of Education Danny Seymour and former SNA presidents Nancy Rice, Katie Wilson and Janey Thornton attended Healthy Flavors, Healthy Kids

According to CIA, the key initiatives of the summit were to:

  • Highlight the role food education, school menu R & D, culinary strategy, flavor insight and training have in advancing healthier food/beverage choices for K-12 students.
  • Emphasize nutrition science and culinary insights that help expand healthful, flavorful and appealing food/beverage choices that meet the operational needs and cost constraints of school nutrition operations.
  • Develop a national network of culinary R & D and resource development for school nutrition professionals.
  • Examine insights from K-12 students and their parents related to how they think about nutrition, health and healthy food choices.
  • Create model programs of food, culinary and nutrition excellence that can inspire broader action.
  • Explore ways to enhance the role of chefs who wish to participate as volunteers in Chefs Move to Schools.

To learn more about the summit, visit the CIA’s website at

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