Sunday | Monday | Tuesday | Wednesday
2:15 pm–3:15 pm
The Big Eight Food Allergens: Do You Know How to Avoid an Allergic Emergency?
At the conclusion of this session, participants will be able to demonstrate an understanding of food allergens; identify the eight major food allergens; detail the steps involved to prevent an allergic reaction; recognize the symptoms of a reaction; and handle an allergic emergency.
Menuing to Meet the New Meal Patterns
This interactive session will engage participants in a discussion of the adjustments being made to school menus, with specific focus being put on new menu items, food-based planning and nutrient analysis. Attendees will be encouraged to share how they have reduced sodium, introduced whole grains and increased the variety of fruits, vegetables and lowfat/non-fat dairy items.
The New Meal Patterns
This presentation will provide an overview of the new meal pattern requirements, describe the technical assistance resources that are available or under development, as well as discuss other resources available to schools to help implement the new requirements.
We Can Do This: Advice and Resources for Meeting the New Meal Pattern -- Hot Topic
Join in on this hot topic session to receive sample menus, resources and other valuable tools needed to interpret and implement the new meal pattern regulations. This session will be presented by the SNA Ad Hoc Meal Pattern Working Group consisting of foodservice operators, state agency officials, industry and USDA representatives. This session will also be held on: Sunday (12:00-1:00 pm); Tuesday (10:00-11:00 am; 2:15-3:15 pm); and Wednesday (1:30-2:30 pm; 2:45-3:45 pm). Check back for the most up-to-date information regarding this session.
Get Acquainted with SNA’s Certification and SNS Credentialing Programs
Do you have questions about Levels 1, 2 or 3 certification, trainer certification or the SNS Credentialing Exam? Get the answers directly from SNA’s Certification & Credentialing Manager, who will provide an overview of the requirements and application process. Come be a part of the growing number of certified and credentialed professionals nationwide!
The Playbook: Creating a Model Food Service Program
“The Playbook: Creating a Model Food Service Program” was born after a new state superintendent, who understood the vital link between nutrition and learning, challenged the state agency to increase participation in West Virginia’s school breakfast and lunch programs. Learn how the Playbook outlines a model foodservice program, as well as how it spurred a number of innovative changes across the state.
COMMUNICATIONS & MARKETING
NSLW 2012: School Lunch–What’s Cooking?
Whether you have introduced more fresh fruits and vegetables, developed chef-inspired recipes or implemented the new regulations, use National School Lunch Week (NSLW) 2012 to help spread the word about “what’s cooking” in your school kitchen. This session will highlight the NSLW 2012 “School Lunch–What’s Cooking?” theme and the SNA resources and media tools available to make your celebration sizzle.
Reach New Heights with SNA
Regardless of your position in school nutrition, SNA membership is a smart investment in your career. Discover all the benefits of membership and hear about new, free tools you can take advantage of to help you and your program reach new heights.
Update Your Program’s Image through Cooperative Marketing
Need help in updating the image of your school meals program? Come hear how a group of directors teamed up to create cost- and time-effective marketing tools that could be tailored to the needs of their individual districts. Also, glean solutions for keeping parents and staff informed about new meal guidelines, as well as ideas for participation in community events.
3:30 pm–4:30 pm
Are You Getting the Right Produce at the Right Price?
Did you know you’re probably buying at least one type of fresh produce at a higher grade than necessary? Learn how you can use grade standards, as set by USDA’s Agricultural Marketing Service, to improve your specifications and save money on produce. Also, learn how you can apply the standards to specifications for local produce.
Food Safety Risk, Response and Resources: A School Foodservice Action Guide
Come learn about the 2012 roll-out of the all-new Food Safety Risk, Response, and Resources: A School Food Service Action Guide, an easy-to-use resource featuring action sheets to assist in communicating the risks of foodborne illness with your staff and the school community. The key to successfully preventing foodborne illness risks is communication.
Competitive Foods: USDA Listening Session -- Hot Topic
Representatives from USDA will be on hand to present an overview of the competitive foods provision in the Healthy, Hunger-Free Kids Act and identify some of the key issues. The majority of the session would allow participants to provide their thoughts.
Choose MyPlate for School Nutrition
Lead the way in creating a healthier school environment and meeting the criteria for the HealthierUS School Challenge by using the USDA Choose MyPlate icon and messages. This session will provide simple and fun ideas to market and promote your meal program, as well as provide nutrition education activities for the classroom.
The Art of ART Grants
When budgets are tight, school nutrition programs need every spare penny available to operate successfully. This session will provide an in-depth explanation of Administrative Review and Training (ART) Grants and how they benefit state agencies and local education authorities.
Recipes for Change - With Scoops of Love
In this session, inspirational speaker Maureen Mulvaney will show you how to embrace change to make your school nutrition operation more positive, productive and profitable. She’ll also share her successful “recipes” for putting some excitement back into school meals. Plus, learn how you can make the cafeteria the heart of your school by working collaboratively with your whole team and by getting parents on your side.
COMMUNICATIONS & MARKETING
Afterschool Meals: It’s About More than Breakfast and Lunch
School nutrition programs consist of more than breakfast and lunch, since the Healthy, Hunger-Free Kids Act expanded afterschool meal and snack programs to all 50 states. Come learn how you can successfully implement such a program in your school and discover how to build partnerships with afterschool providers in your community. SNA’s Afterschool Snacking Toolkit also will be highlighted.
Customer Service & Social Media: Use Technology to YOUR Advantage
Customer service is critical to a successful foodservice operation. If service wanes in any way, customers have many social media outlets (blogs, Facebook, Twitter, etc.) to express their frustration. This amplifies the potential for negative fallout—but also for potential PR! Come pick up tips for providing ahead-of-the-curve customer service so you can promote honest conversations.
Expanding School Breakfast: Bringing Everyone to the Table II
Learn about the progress, lessons learned and success stories from efforts made by the School Nutrition Foundation, the Food Research Action Center, the National Education Association and the National Association of Elementary School Principals to expand universal in-classroom breakfast in 15 major city districts. You will walk away with a solid understanding of the importance of implementing and/or expanding breakfast in the classroom service.
How to Pack a Lunch Room -- Best Practice
Are you listening to your customers? This presentation will highlight how understanding the needs of your student customers and working to exceed their expectations can help you enhance your operation. You will leave with customer-driven strategies you can apply immediately in the workplace to help increase participation.
Note: All education sessions are subject to change. Refer to the onsite ANC Program Guide for specific session times and other details.