Education Sessions

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But, Wait! There’s MORE! Going the Extra Mile
Sunday 8:00-9:00 am; Key Area 3
A recent survey asked district directors to identify what separated managers who just “get by” from those who excel. In this enlightening session, JoAnne Robinett will unveil the unique characteristics of managers who “Go The Extra Mile!” Stop by to see if you can complete the entire mile!
Smarter Lunchrooms Techniques: Increase Veggie Consumption
Sunday 8:00-9:00 am; Key Area 4
We want healthy students, not healthy garbage cans. Pinellas County (Fla.) partnered with behavioral economist Dr. Joseph Price to discover ways to motivate students to consume more healthy foods. Simple games and changes to cafeteria ambiance work wonders!
Battling the Stomach Bug: Food Safety is Your Friend
Sunday 9:15-10:15 am; Key Area 2
Foodborne illnesses in school settings are most often associated with norovirus—a very contagious stomach illness. Understand your important role and responsibilities in preventing and controlling norovirus outbreaks.
Creative Culinary Strategies for School Nutrition Menu Planning
Sunday 9:15-10:15 am; Key Area 1
Culinary techniques and flavor strategies can increase the appeal of healthy foods in schools. Hear from representatives of the Culinary Institute of America’s Healthy Kids Collaborative about solutions to challenges such as increasing whole grains, maximizing flavor while minimizing sodium and increasing consumption of vegetables.
Food Safety in Spanish/Comida Segura - en Español
Sunday 9:15-10:15 am; Key Area 2
This session, offered in Spanish, will focus on ways school nutrition professionals can prevent foodborne illness by focusing on employee personal hygiene, prevention of contamination, and time and temperature control.
En esta sesión que se ofrecerá en español, nos enfocaremos profesionalmente en las diferentes maneras de prevenir las enfermedades transmitidas por los alimentos, centrándonos en la higiene personal de los empleados, la prevención de una contaminación, el tiempo y el control de la temperatura.
Go Green and Save $$$
Sunday 9:15-10:15 am; Key Area 3
Thinking about going green? Learn about the cost and environmental impact of serving options like paper, compostables, biodegradables, polystyrene and bioplastics. New laws limiting methods of removing waste, like eliminating disposals, will be discussed.
Marketing Strategies that Work!
Sunday 9:15-10:15 am; Key Area 4
Join award-winning marketer Kern Halls, who will highlight proven marketing strategies, as well as demonstrate fresh approaches for your program, to increase participation. Learn how to apply the tactics used by corporate America to attract potential customers.
Mobile Serving 2.0: Beyond the Cafeteria
Sunday 9:15-10:15 am; Key Area 2
Discover ways to select equipment that can be used for multiple services and learn from schools that have implemented out-of-the box solutions to meet reimbursable meal requirements outside their main cafeteria.
Program Integrity: School Meal Applications and Verification
Sunday 9:15-10:15 am; Key Area 1
Find out about the development of a USDA electronic prototype school meal application and pilot program to improve household response rates in the annual verification process.
Promoting Healthy School Meals: Best Practices
Sunday 9:15-10:15 am; Key Area 2
Join leaders from the Kids’ Safe and Healthful Foods Project as they discuss findings from their recent trends study. The session will focus on challenges and solutions related to current meal and snack requirements.
What’s Shaking in Your School’s Kitchen? Boost Flavor with Less Sodium
Sunday 9:15-10:15 am; Key Area 1
It IS possible to lower sodium while keeping tasty foods on the menu! School nutrition directors will hear from districts around the country that are successfully implementing sodium requirements. Interact with peers and develop your action plan to meet the sodium standards while maintaining flavor. To make the most of the workshop, be sure to bring your menus and product specifications.
CEP: Is it Right for Your District?
Sunday 1:00-2:00 pm; Key Area 3
Thinking of trying the Community Eligibility Provision (CEP)? Worried about funding? Learn about the decision-making process and tools available to successfully implement CEP.
Coping with Unpaid Meal Charges
Sunday 1:00-2:00 pm; Key Area 3
USDA-FNS representatives will update you on progress in researching the issue of unpaid meal charges, including policies, procedures and consequences. This session also will include some best practices used by school districts and provide clarification on federal policies.
Eight Insights to Help You Lead Like It Matters...Because It Does!
Sunday 1:00-2:00 pm; Key Area 3
This session is part of the Richard B. Russell Leadership Series. After decades of practice and study, Roxi Hewertson knows what works and what does not work in leadership. She’s tripped into and over many epiphanies and has summarized many of them with eight “aha” leadership insights that have helped shape hers and her clients’ understanding of the challenges leaders face every day. Participants in this session will come away with a renewed understanding of the importance of mindful leadership and will receive several tips about how to take charge of one’s own “responsibility pond” so your ripple effect on other people is indeed a positive and productive one.
The Richard B. Russell Leadership Series (through the School Nutrition Foundation) was established in 2010 by Georgia SNA in memory of Senator Richard B. Russell. Senator Russell was a passionate leader in school nutrition programs from the very beginning when Congress authorized the school lunch program known as the Richard B. Russell National School Lunch Act of 1946. The Leadership Series honors three SNA past presidents from the state of Georgia: Josephine Martin, Mary Nix and Nancy Rice.  
Every Employee Matters! Your Job is a Profession/Cada empleado es importante! Tu trabajo es una profesión
Sunday 1:00-2:00 pm; Key Area 3
This session will be offered in Spanish. Every employee matters in the kitchen, from the cook, to the dishwasher to the manager, we all play an essential part in the well-being of the students we feed. Learn how what you do is part of an important profession!

Donde cada empleado importa en la cocina, desde el cocinero ó la persona que lava los platos, hasta el jefe de la cocina; todos jugamos un papel importante en el bienestar de los estudiantes que alimentamos. Aprender como hacerlo, es parte de una profesión valiosa.
Extreme Makeover: Updating Pre-Plated Meals
Sunday 1:00-2:00 pm; Key Area 2
Pre-plating got you down? Learn from Chicago Public Schools’ innovative approaches to provide fresher and higher quality meals, despite the limitations of offsite preparation.
Leadership Skills for SN Professionals
Sunday 1:00-2:00 pm; Key Area 3
What if there were a few simple leadership skills that would allow you to get more done in less time, reduce your stress, and improve the performance of your team? Join popular ANC speaker Jeff Joiner to learn some basic concepts and approaches to leadership, including establishing accountability, bringing out the best in employees and driving employee engagement.
Make OSHA HazCom a Snap!
Sunday 1:00-2:00 pm; Key Area 3
Ever feel like changes happen so quickly that you barely have time to learn a regulation before new ones come along? The new 2016 OSHA Hazard Communication Standard requirements include more responsibilities than ever for your team. Let us give you a hand navigating the new standards; our “OSHA-nanigans” are guaranteed to turn your fear into fun!
Serving up Wellness
Sunday 1:00-2:00 pm; Key Area 1
In partnership with NYCDOE, the largest school district in the country, Wellness in the Schools has developed an innovative combination of techniques to help schools implement federal nutrition regulations, satisfy diverse palates and dietary/allergy needs and stay within allocated budgets. This session explores approaches to successful cafeteria and nutrition education activities with renowned Chef Bill Telepan.
Smarter Lunchrooms: Putting Your Plan into Action
Sunday 1:00-2:00 pm; Key Area 4
Join Cornell’s Kathryn Hoy as she teaches Smarter Lunchrooms techniques. Using photos of actual cafeterias, Hoy will lead you through best practices you can implement without delay!
Surefire Strategies to Promote Your Program
Sunday 1:00-2:00 pm; Key Area 4
Social media guru Dayle Hayes joins with master marketer Kern Halls to introduce you to best practices from the field and explore new initiatives that will bring your customers to the table.
The “View” on Vending
Sunday 1:00-2:00 pm; Key Area 2
Make a positive impact on students, employees and schools by implementing a successful vending program. As an added benefit, watch your revenue soar!
What’s New with USDA Foods?
Sunday 1:00-2:00 pm; Key Area 2
Learn what’s new with the USDA Foods Program including new foods, changes in specifications and nutrition, allergen and ingredient information for the upcoming school year.
2016 Legislative Update
Sunday 2:15-3:15 pm; Key Area 3
The second session of the 114th Congress is in full swing! Join us for the 2016 Legislative Update where you’ll learn the very latest on Child Nutrition Reauthorization. SNA’s Advocacy Team and Public Policy and Legislation Committee Chair will share critical details about the status of child nutrition legislation.
Creating Memorable Presentations
Sunday 2:15-3:15 pm; Key Area 4
What’s the intrigue with TED Talks? Explore how to develop short, sharp, engaging presentations that will sell your program to board members, parents, staff and students. Learn how to develop and incorporate your own graphics into a PowerPoint presentation by using paper, pens and a cell phone.
Getting the New Products You Want: A Collaborative Model
Sunday 2:15-3:15 pm; Key Area 2
Learn how to leverage your program’s purchasing power by understanding how a collaborative partnership with other districts—without being in a formal cooperative—can influence manufacturers to create the products you want and need.
The Magic Kingdom Way to Healthy Food Choices
Sunday 2:15-3:15 pm; Key Area 4
Join popular SNA speaker Maureen G. Mulvaney (MGM) as she explores world-class customer service that uses ENVIRONMENTAL CUES to influence dining decisions like Disney’s Magic Kingdom! Learn strategies, cues and techniques that will help you give gentle nudges to influence the eating behaviors of students, while providing a “Magical Lunch Experience.”
Managing Processor Inventory: Truth or Consequences
Sunday 2:15-3:15 pm; Key Area 2
Properly managing your processor inventory is critical to financial success. Take away ideas and resources for successful implementation in your district.
Marketing on a Budget
Sunday 2:15-3:15 pm; Key Area 4
The opportunities to market your programs seem endless—find the right approaches for you and your team. Review successful program strategies, tools, techniques and resources…all focused on a budget- conscious (time and money) perspective.
My Kitchen is Your Kitchen/Mi Cocina es tu cocina
Sunday 2:15-3:15 pm; Key Area 4
Offered in Spanish, this session is focused on customer service with lots of examples of stories, pictures, videos, and testimonials that lead you to understand the relationship between students and yourself. The challenge is not to get students to visit your cafeteria, but rather keep them coming back again and again! Therefore, we will discuss creative promotions and activities made for kids that keep students interested not only in the food, but in their personal experience with their favorite school nutrition professionals.
Esta sesión se centra en el servicio al cliente con una gran cantidad de ejemplos, anécdotas, imágenes, videos y testimonios que lo llevaran a entender la relación entre los alumnos y usted. El reto no es conseguir que los alumnos vayan a su cafetería, sino más bien hacer que regresen una y otra vez. Por lo tanto, vamos a discutir incentivos creativos y actividades creadas específicamente para niños que mantendrán a sus alumnos interesados no sólo en la comida, sino en la experiencia personal con su "persona favorita en la cocina."
New Directors Session
Sunday 2:15-3:15 pm; Key Area 3
Calling all new directors! Have you been a director for less than three years? Then be sure to attend the New Directors Session to learn how you can make the most of ANC’s education sessions, network with your peers and gain tried and true tips from a panel of experienced directors (Room 217).
Team Up for School Nutrition Success
Sunday 2:15-3:15 pm; Key Area 1
Engage with USDA, states and school district program operators on how Team Up for School Nutrition Success has helped improved their school meal programs, financial management and increase participation. Discussions will focus on how to enhancing school meal programs, goal setting, action plans and technical assistance.
Tips & Tricks: Effective Taste Testing
Sunday 2:15-3:15 pm; Key Area 1
Taste testing is an interactive way to get students to try new foods and a productive way to collect feedback about potential menu items. However, there is a unique strategy for each objective. In this session, we’ll define important taste testing methods and explore effective ways to implement them.
Turning Your Kitchen Managers into Leaders
Sunday 2:15-3:15 pm; Key Area 3
Without highly trained, highly committed site managers, no school nutrition program can reach its full potential. Leadership expert Jeff Joiner moderates a discussion about the benefits of on-going training initiatives that help managers develop confidence and leadership skills.
Building the “A” Team: Engaging your School in Food Allergy Management
Monday 2:15-3:15 pm; Key Area 1
Discover ways to build a food safety culture within your schools, as well as the science behind food allergies, to foster clear communication with key stakeholders. Learn to work with school nurses, teachers, principals, bus drivers, coaches, and students to promote a safe environment for students.
Developing Effective and Efficient Bids
Monday 2:15-3:15 pm; Key Area 2
Learn techniques and strategies that can be used to create successful bids for individual districts, as well as purchasing groups, from the coordinator of a large student purchasing cooperative. See examples of proven effective bid documents to identify ways to improve your bidding process. Operations
Emotional Intelligence: The Other Kind of Smart
Monday 2:15-3:15 pm; Key Area 3
Emotional intelligence (EQ) is the “something” in each of us that is a bit intangible. It affects how we manage behavior, navigate social complexities and make personal decisions that achieve positive results. Emotional intelligence is made up of four core skills that you can develop. EQ Certified Trainer Joel Pedersen will show you how to take your food service team to the next level.
Engaging Parents to Promote Healthy Schools
Monday 2:15-3:15 pm; Key Area 4
Parents can be effective advocates for positive changes at school including engagement in school nutrition programs. Come learn about resources from CDC, USDA and Action for Healthy Kids to engage parents in promoting healthy school nutrition environments.
Implementing Professional Standards: Tips for Success
Monday 2:15-3:15 pm; Key Area 3
Join USDA and a panel of school nutrition directors to find out how you can successfully implement Professional Standards in your district. Come learn about the strategies and resources you can use to help you hire, train and retain qualified school nutrition staff to serve in school nutrition programs!
Major City Roundtable: It’s All Relevant: Meals for a Diverse Student Body
Monday 2:15-3:15 pm; Key Area 4
Join your peers from major city districts across the country to discuss menu ideas based on the needs and preferences of different cultures in our diverse school districts. Share tips, techniques and best practices to allow students to feel their culinary traditions are respected, while also meeting USDA standards.
Key Performance Indicators: Practical Applications
Monday 2:15-3:15 pm; Key Area 3
Key Performance Indicators can change your business for the better! Results of a national survey that looked at how Key Performance Indicators are utilized by school nutrition directors will be shared. Additionally, gain real life examples of how specific Key Performance Indicators have been successfully utilized by school nutrition directors for decision making and program evaluation.
The Leader’s Edge
Monday 2:15-3:15 pm; Key Area 3
Effective leadership is critical to successfully operating complex school meal programs, as well as advancing in one’s professional or volunteer leadership role. Leaders who can listen, communicate, negotiate and innovate are the foundation of strong school meal programs and strong professional associations. Come to this session to hear a SNA past president share her leadership journey in her district and in our professional association. She will help you define the important skills to achieve your personal leadership goals.
Paying Down the Unpaid Meal Debt
Monday 2:15-3:15 pm; Key Area 3
Explore ways to reduce student debt. From restricting school activity registrations to getting Board of Education support to using emails and texts to alert parents, there are many creative solutions to try!
Say "No Thank You" to Wasted Food
Monday 2:15-3:15 pm; Key Area 1
Acting within the framework of federal and state regulations, discover how Des Moines Public Schools (Iowa) is reducing food waste and improving their menus by implementing “No Thank You” boxes. Learn how by utilizing this program in school cafeterias, unwanted items are redirected to students in need.
USDA Regulatory Update
Monday 2:15-3:15 pm; Key Area 3
Join us for this 2016 USDA Update, which will provide you with the latest information regarding the final CACFP meal pattern rule. Representatives from USDA will also provide information on the current status of several other regulatory efforts related to child nutrition programs in 2016.
Use Your #SocialMedia Savvy to Take the 2017 #SchoolBreakfastChallenge
Monday 2:15-3:15 pm; Key Area 4
Join social media expert Dayle Hayes and nutrition marketing professional Dave Grotto for an “edu-taining” session on getting #Social with your #NSBW and #NSLW promotions. Learn how to best use Facebook, Twitter, Instagram and other social channels to interact with Gen Z students, promote your programs and get the most out of National School Breakfast Week’s 2017 theme “Take the School Breakfast Challenge.”
2016 Legislative Update
Monday 3:30-4:30 pm; Key Area 3
The second session of the 114th Congress is in full swing! Join us for the 2016 Legislative Update where you’ll learn the very latest on Child Nutrition Reauthorization. SNA’s Advocacy Team and Public Policy and Legislation Committee Chair will share critical details about the status of child nutrition legislation.
Beyond Food Safety Training: Changing Behavior
Monday 3:30-4:30 pm; Key Area 2
Once employees attend food safety training, measurable behavior change is required. Join food safety experts to hear practical recommendations and ideas to encourage behavior change among employees.
Build Health & Wellness Motivation for Your Team with STEPS!
Monday 3:30-4:30 pm; Key Area 3
How do you create a healthier work environment for your co-workers and yourself? You can use the STEPS Challenge as a model to foster wellness among your staff members. STEPS rewards participants for making small, achievable lifestyle changes that can add up to make a big difference. Attend this session to learn how to get your school nutrition team participating and embracing a healthier lifestyle!
Creative Culinary Strategies for School Nutrition Menu Planning
Monday 3:30-4:30 pm; Key Area 1
Culinary techniques and flavor strategies can increase the appeal of healthy foods in schools. Hear from representatives of the Culinary Institute of America’s Healthy Kids Collaborative about solutions to challenges such as increasing whole grains, maximizing flavor while minimizing sodium and increasing consumption of vegetables.
Gluten-Free Food Handling: What’s Your Plan?
Monday 3:30-4:30 pm; Key Area 1
Develop your plan for accommodating students with celiac disease and food allergies, including gaining a solid understanding of the issue, knowing how to create menus, identifying ingredients and substitutions, implementing training and serving up safe meals.
How to Motivate and Engage Gen Z
Monday 3:30-4:30 pm; Key Area 4
Gain important insights on how Generation Z (aka The Founders) views and interacts with the world, as well as common food buying behaviors. Leave with a deeper understanding of these customers and a list of ideas for meaningful engagement.
Improving Procurement, One Conversation at a Time
Monday 3:30-4:30 pm; Key Area 2
Join us to discuss best practices and challenges associated with procurement, including bidding, forecasting and more. Topics will include optimizing communication with vendors during the procurement process and beyond.
Making the Most of Summer’s Bounty in Summer Meals
Monday 3:30-4:30 pm; Key Area 1
Summer meals and farm to school are the perfect match! Come learn how one state and two schools are linking these two valuable initiatives, creating economic opportunities for local producers and providing meals full of summer’s bounty to hungry kids.
Purchasing Equipment: As Easy as 1-2-3 and Do-Re-Mi
Monday 3:30-4:30 pm; Key Area 2
School foodservice equipment has a long-term impact on your program so purchasing decisions have important consequences. Using simple procurement steps, learn how to bid, purchase, receive and evaluate new equipment with ease.
Simple Solutions for Conflict Management
Monday 3:30-4:30 pm; Key Area 3
Conflict is inevitable at home, on the job and in our daily lives. How we handle conflict can determine our quality of life and relationships. Learn skills for dealing with personal conflict and disagreements between co-workers.
Small Districts Can Do Great Marketing
Monday 3:30-4:30 pm; Key Area 4
Do you feel like you are a one-person team? You, too, can be an awesome marketer without the help of a large staff. Come learn and discuss how small districts can make a giant impact.
Unscrambling Offer vs. Serve
Monday 3:30-4:30 pm; Key Area 2
Confused about Offer vs. Serve? Attend this interactive session to identify food components that must be offered and selected for meals to count as reimbursable. As a bonus, learn techniques to encourage children to select healthy foods and increase the number of reimbursable meals.
A CN Director, a Teacher and a Principal Walk Into a Bar: A Discussion with the Partners for Breakfast in the Classroom
Tuesday 8:45-9:45 am; Key Area 3
Strategize ways to engage education and administration stakeholders and learn how to determine the financial viability of BIC in your district. Hear about best practices and a short update on the Partners for Breakfast in the Classroom grant opportunity.
Anatomy of a Standardized Recipe: Success with USDA Foods
Tuesday 8:45-9:45 am; Key Area 1
Walk through the process of standardizing a school nutrition recipe. Lean how to better utilize and market foods already in inventory, including USDA Foods.
Creating Loyal Customers from Kindergarten through Graduation
Tuesday 8:45-9:45 am; Key Area 3
Successful retailers and restaurants focus on creating consumers for life. Join in this roundtable discussion about borrowing from the best to offer healthy foods, provide nutrition education and offer great customer service.
Making Farm to School Work: Resources to Grow Your Program
Tuesday 8:45-9:45 am; Key Area 1
Join a panel of experts on how farm to school can support nutrition goals and discover resources to bring these activities to any school.
Small Districts-Big Ideas
Tuesday 8:45-9:45 am; Key Area 3
Calling all food service operators who run small districts! Join your peers to discuss and debate the many challenges inherent to small districts. This interactive session will offer the opportunity for you to hear tips, solutions and success stories from your colleagues who share similar concerns.
Tempting Teens to Eat School Breakfast
Tuesday 8:45-9:45 am; Key Area 4
With increased choices and growing autonomy, attracting middle and high school students to the School Breakfast Program can be tough. Join us to learn how to use the 4 Ps of marketing to optimize your breakfast program and attract secondary students to eat breakfast at school.
Happy Customers, Happy You!
Tuesday 10:00-11:00 am; Key Area 4
This highly interactive session will demonstrate how to reach kids and get beyond the barriers that affect participation. Be open to some honest self-reflection about ways you can improve your own customer service connections with customers.
Managers: Work “Smarter,” not “Harder”
Tuesday 10:00-11:00 am; Key Area 3
By working “smarter” and not “harder,” site managers will learn practical solutions to time management philosophies, including how to create effective work schedules, how to reorganize and prioritize tasks and, most importantly, how to tactfully delegate.
Offer vs. Serve: The Game Show
Tuesday 10:00-11:00 am; Key Area 2
Join us for a refresher on offer vs. serve rules, then practice your knowledge in our game show! This session will make mastering offer vs. serve as fun as it can be!
Simple Solutions for Dealing with Difficult People
Tuesday 10:00-11:00 am; Key Area 3
This insightful session featuring Bart Christian is designed to help the audience recognize nonproductive habits and actions in others as well as in themselves. Discover personal strategies that can turn around even the most difficult situations.
Take a Trip through the Tummy
Tuesday 10:00-11:00 am; Key Area 1
Follow a school lunch through the hidden and amazing world of the human digestive tract. Discover why fiber and fluid are important, how a high-fat diet can bog down the system and what happens to protein and sugar.
Tips from Produce Safety University
Tuesday 10:00-11:00 am; Key Area 2
Produce Safety University graduates will discuss how to reduce the cost of produce, improve variety and work with local farmers and school gardens to serve fresh fruits and veggies that students will love.
Be Aware, Don’t Scare: Better Food Allergy Management
Tuesday 2:30-3:30 pm; Key Area 1
Join a national food allergy education expert, an award-winning school foodservice director and an attorney who specializes in school law to learn best practices on how to manage food allergies to create a safer environment in schools.
But, Wait! There’s MORE! Going the Extra Mile
Tuesday 2:30-3:30 pm; Key Area 3
A recent survey asked district directors to identify what separated managers who just “get by” from those who excel. In this enlightening session, JoAnne Robinett will unveil the unique characteristics of managers who “Go The Extra Mile!” Stop by to see if you can complete the entire mile!
CACFP ABC's-After School @ Risk
Tuesday 2:30-3:30 pm; Key Area 3
Learn the ins and outs of running a successful CACFP – After School at Risk (ASAR) program. We will address frequently asked questions such as forecasting techniques, paperwork requirements and operational questions.
Creating a Wellness Policy Game Plan
Tuesday 2:30-3:30 pm; Key Area 3
Create a game plan for school wellness! Learn how to implement the successful Wellness Coach model and come away with tools and resources to help you impact student health and revitalize your wellness policy committee.
Develop a Professional Incentive Training Program
Tuesday 2:30-3:30 pm; Key Area 3
Learn how to develop a district training program that meets USDA Professional Standards and ties incentive pay to three levels of certification. Learn about a simple software program used to track employee training, which also allows the employee to register and review classes attended.
Food Psychology: Why We Eat More than We Think
Tuesday 2:30-3:30 pm; Key Area 1
School meals are portion-controlled, but outside of school most people are not aware of the volume of food they consume. This lack of awareness may lead to over-consumption. Renowned food psychologist, Dr. Jim Painter will illustrate with examples how portion sizes have increased over the past two decades and the ways to control food portions. He will also present techniques to help consumers be aware of their eating patterns and provide ways to reduce intake.
How to Feed the Teenage Brain
Tuesday 2:30-3:30 pm; Key Area 4
Take the hardest group to reach and turn them into your biggest advocates, greatest success stories and future support system. Explore a unique marketing concept that will reach teens and lead to increased program sustainability.
It’s All About The Partnership: Attract Young Professionals to School Nutrition
Tuesday 2:30-3:30 pm; Key Area 3
With a large population of foodservice directors on their way or close to retirement, how does the field of school nutrition attract the younger generation to carry on the important work of feeding our nation’s youth? Come hear how two different universities are partnering in unique ways with local school districts. Both programs are great opportunities for students to become a part of the school food service future and is a win-win for everyone involved. During this panel discussion, find out how you can make great things happen by creating such a partnership in your district.
Managing USDA Foods: Partnering with Brokers and Distributors
Tuesday 2:30-3:30 pm; Key Area 2
This session, moderated by USDA Foods staff, will explore how USDA Foods value pass methods work and how brokers and distributors can help states and school districts effectively move USDA Foods inventory. A panel of experts will share their experiences managing USDA Foods in ways that can benefit school districts.
Put Some PEP in Professional Standards
Tuesday 2:30-3:30 pm; Key Area 3
Do you need help providing training that meets the USDA Professional Standards Requirements? This session will help you create a training plan for 20 to 600 employees and provide a blueprint for a successful Professional Enrichment Program (PEP).
Three Meals a Day: A Win-Win for Students and Schools!
Tuesday 2:30-3:30 pm; Key Area 3
Are your students leaving school hungry? Join Share Our Strength and SNA in this interactive session in which you’ll hear from school nutrition professionals working on afterschool supper programs and hear why your district may want to deliver this critical third meal. Gain tips and how-to lessons to generate revenue for your district with afterschool meals.
Understanding Clean Label Trends
Tuesday 2:30-3:30 pm; Key Area 1
Do you know what’s in the food you are serving to students? Media attention has brought the “clean label” issue to the forefront. Learn why this hot issue is important for school nutrition and how operators have successfully addressed requests for clean labels. Hear from experts from different industries—meat and poultry, bread and whole-grain products and snacks—about additives to avoid and progress they are making toward a cleaner label.
Before You Say What You Think, T.H.I.N.K!
Wednesday 1:30-2:30 pm; Key Area 4
Have you ever wished you had an ‘undo’ button for something you said? Learn to keep your foot out of your mouth…permanently! In this fun, interactive presentation, strengthen your “cerebral filter” by using the T.H.I.N.K method of communication.
CEP: Partial Participation Can Work!
Wednesday 1:30-2:30 pm; Key Area 3
Do some areas of your district have higher poverty levels than other areas? While it would be wonderful to have a whole district on CEP, often that is not possible. We will address the advantages, challenges and ongoing considerations of partial district participation in CEP.
Deal or No Deal! Are USDA Foods Right for Me?
Wednesday 1:30-2:30 pm; Key Area 2
Discover the most effective way to evaluate use of USDA Foods for menus in a fun game show format. Make the right deal to give your district the most bang for your buck!
Eat This AND That: Popular Pairings Get Eaten, Not Trashed
Wednesday 1:30-2:30 pm; Key Area 1
Learn about pairings of main entrée and vegetable selections associated with the least and most plate waste. Results from a new research study will help you plan your next meal combinations.
Gold Standard Marketing
Wednesday 1:30-2:30 pm; Key Area 4
Regardless of your district size, learn from a small district with a reputation for exceptional marketing success. Social media, marketing plans and continual evaluation are key. You will leave with tools and ideas you can use to reach every stakeholder in your community.
Harness Millennial Power in Your Cafeteria
Wednesday 1:30-2:30 pm; Key Area 4
Millennial moms CRAVE details on all aspects of their kids’ education—including school meals! The opportunity for positive impact is HUGE! Learn the best ways to reach this customer segment through today’s technologies.
How to Get the Bid Responses You Want
Wednesday 1:30-2:30 pm; Key Area 2
Having a tough time getting bids that provide the food you need at a competitive price? Gain industry insight and resources to improve your bid by including forecasting and strategic practices to incorporate into your business e-model.
Making Sense of Your Dollars and Cents
Wednesday 1:30-2:30 pm; Key Area 3
Learn how to drill down into program data to analyze key variables effecting program profitability. Find out about tools and techniques you can implement to track, evaluate and improve your program’s bottom line to create positive change.
NSLP: Thinking About Jumping? Wait!
Wednesday 1:30-2:30 pm; Key Area 3
Many school districts in the U.S. have very low free/reduced percentages. Recent regulations have severely restricted what can and cannot be sold in foodservice operations, affecting financial performance. Some schools have left the NSLP or are considering the decision. What factors should be considered before making this decision? Hear from other directors in this situation and use their experiences to make your own decision.
Powering Up with Plant-Strong Programs
Wednesday 1:30-2:30 pm; Key Area 1
Districts across the country are encouraging students to get healthier by participating in plant-strong programs. Learn tips and tricks for developing these programs with ready-to-use recipes, menu concepts and marketing resources.
Produce Isn’t Just for Side Dishes!
Wednesday 1:30-2:30 pm; Key Area 1
According to the 2015 DGA, an important strategy for meeting nutrition goals is to change the composition of center-of-the plate entrées. Learn how to increase consumption of fruits and vegetables by using their flavors, textures and colors to enhance entrées, while meeting the meal patterns. No stealth nutrition needed—just creativity and imagination!
What’s the Secret to Cycle Menus?
Wednesday 1:30-2:30 pm; Key Area 1
Join this interactive session to discover the secret connection between planning cycle menus, evaluating production records and running a financially sound and compliant foodservice program.
Be a Coach, Not A Boss!
Wednesday 2:45-3:45 pm; Key Area 3
Why is being a coach better than being a boss? This fascinating session will show you why being a coach at work is better than being a boss. Learn the simple strategies to make your team be the best that they can be.
Beyond Local: Making Ethical Purchasing Decisions
Wednesday 2:45-3:45 pm; Key Area 2
Hear about a unique partnership between two large urban school districts and The Center for Good Food Purchasing (CGFP) to guide and evaluate procurement changes based on local economies, environmental sustainability, valued workforce, animal welfare and nutrition. Learn from their experiences as you consider ways to incorporate similar strategies.
CEP: Best Practices for Success
Wednesday 2:45-3:45 pm; Key Area 3
The Community Eligibility Provision has swept the country! Now that thousands of schools and districts have implemented the program with great success, there is no shortage of best practices. Hear various perspectives on the many advantages of CEP, overcoming concerns related to eliminating school meal applications and innovative solutions to maximize the reach of the provision and the benefits for school districts.
Food Allergy Management in Large Urban School Districts
Wednesday 2:45-3:45 pm; Key Area 1
Allergy management presents unique challenges and processes in large districts. Hear from the team at Chicago Public Schools on the lessons they learned when they implemented a Food Allergy Management Policy.
Learning from Your Students
Wednesday 2:45-3:45 pm; Key Area 1
For the last decade Cooking up Change, a non-profit organization promoting healthy school food through innovative programming and policy change, has been challenging high school students to create a healthy school meal that their peers will enjoy. These students have not only created nutritious and delicious meals, but have served as ambassadors to their classmates in promoting healthy eating. Come hear lessons learned from 10 years of innovative ideas from these recipes developed by students!
Matching Menus to the Seasons
Wednesday 2:45-3:45 pm; Key Area 1
Worried that cycle menus won’t give you flexibility? Have you considered syncing your menus with the seasons? Come learn from two districts that have done just that! By using seasonal cycle menus, districts are able to take advantage of local options when they are most cost effective.
Preparing for the Administrative Review
Wednesday 2:45-3:45 pm; Key Area 3
Join State Agency representatives who will discuss how to prepare for the Administrative Review, avoid common pitfalls and learn best practices so your district can be even better prepared the next time the Administrative Review comes around! This session will include time for Q&A.
School Wellness Policies: Strategies for Success
Wednesday 2:45-3:45 pm; Key Area 3
Learn about the new regulation on local school wellness policy requirements, useful tools and resources, as well as best practices from schools across the nation that have successfully implemented, monitored and evaluated wellness policies.
The Secrets to Farm to School
Wednesday 2:45-3:45 pm; Key Area 1
There are many challenges to developing and implementing a successful, and mutually beneficial farm to school program. This session will walk you through the hurdles and provide you with the tools you need to successfully implement a farm to school program.
Understanding Direct and Indirect Costs
Wednesday 2:45-3:45 pm; Key Area 3
Participants will gain an understanding of the nature of direct and indirect costs and their role in the operation of School Meal Programs. Learn about tools to safeguard assets of the school food service program and ensure that they are used for authorized purposes.
Why Speak Up for School Nutrition?
Wednesday 2:45-3:45 pm; Key Area 3
You hear a lot about the importance of advocacy for school nutrition programs. But even if you know HOW to be an effective advocate, you may want to know WHY to do it in the first place! Join SNA staff and school nutrition operators to discuss why your voice needs to be heard in your community, your state and in Washington, D.C.!
 

Contact Us

120 Waterfront Street, Suite 300
National Harbor, MD 20745
servicecenter@schoolnutrition.org  

Tel (301) 686-3100
Fax (301) 686-3115

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The School Nutrition Association has a presence in every state across the country. View links to many of the state associations to find out more about what SNA is doing nationwide. 

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