Education Session: Wednesday

Sunday | Monday | Tuesday | Wednesday 



Special Diets: Your Role in Feeding Students with Special Dietary Needs
This presentation is led by a Registered Dietitian who plans and implements meals for students with food allergy, intolerance, and disability. Use of USDA’s Meal Modification form will be discussed, along with menu design ideas and best practices in feeding students with special dietary needs.

USDA's Redesigned Menu Planner Resource
Be one of the first to hear the latest about USDA’s new Menu Planner for Healthy School Meals to help meet the meal pattern guidance of the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). This indispensable resource has been totally redesigned to provide school nutrition staff with clear guidance, tips, tools, best practices and real world solutions.


Scratching Out Food Safety Risks
More and more schools are moving from using processed foods to doing more cooking from scratch. The food safety risks associated with scratch cooking—cross contamination, cooking and cooling—will be discussed along with ways to control these risks while maintaining food quality. Applications of scratch cooking will also be presented.

Food Allergies: Current Practices & Innovative Training
This session will address food allergies as part of a school’s comprehensive food safety program. The latest national findings about food allergy management practices, and the frequency and nature of food allergic reactions in schools will be discussed. New and innovative strategies for enhancing employee training, behaviors about food allergies and practical recommendations will also be provided.

When done correctly, procurement can be relatively pain free for all stakeholders in the supply chain. Join us for a discussion about what’s working and what’s not, and pick up some tips to improve your procurement. If you have a successful procurement process, please come and share some of your great tips with your peers who may be struggling.


ROUNDTABLE SESSION: Teamwork: Creating a Community Approach to School Nutrition
This session will present low-cost strategies school nutrition professionals can use to engage a multi-disciplinary team of school and community members to support child nutrition programs and build healthier school environments. Best practices from a recent study will highlight suggestions for identifying community partners, strengthening family engagement and accessing funding sources.

What Could You do with $500,000?
What would it be like to have more employees on the job, greater workplace satisfaction and an additional half a million dollars in your budget? Surprisingly, all of these can be obtained by simply up-grading your workplace safety program. Join us as we share our districts’ success story and shocking facts about how just a few easy steps can radically enhance employee safety.

Feed the Gap: Managing Unpaid Meal Charges
Food and nutrition programs are faced with conflicting messages when students have insufficient funds to purchase a meal. See how by establishing procedures and accountability practices, Boise, Idaho School District and their partners found a solution to ‘feeding the gap’ to prevent hungry kids.

Successfully Writing and Managing USDA Grants
Are you interested in applying for USDA grants but feel overwhelmed by the thought of preparing and administering a grant? Come learn how Washington state has been successful in receiving and administering successful USDA grants. Hear tips for completing successful grant applications, identify essential items to include in your grant and examine the importance of project management. You will be ready to move into action when the next grant opportunity arrives!


"You"...Only More Professional
Appearing professional can have everything to do with who gets hired, promoted, and assigned to different tasks. At this session, custom designed for managers and employees, JoAnne will give tips for being perceived as professional – even while wearing a hairnet and tennis shoes!

Connect with Your Customers
Employees and managers will learn tools, techniques and tips so you are be better equipped to respond to your customers’ concerns and complaints. These simple solutions will help you improve the students’ experience in the cafeteria and increase participation.

Getting Parents & the Community on the Bus for School Lunch
Boost participation and improve the perception of your program by engaging customers through community outreach and initiatives. The days of mystery meats that gave school foodservice a bad reputation are long gone. Now, school menus are being filled with a variety of real, tasty foods while meeting nutritional standards. This session will focus on innovative marketing and communications strategies that will educate stakeholders about all the fresh, appealing and nutritional school meal options offered today.



We Are the Change Agents!
According to research, overweight and obese children gain weight at an alarming rate over the summer and then significantly lose weight when they return to school. Fortunately, the school environment, including school meals, provides healthy food options and nutrition education to our nation’s youth. In this session, learn how school nutrition professionals can be the change agents in their communities and schools.

Smart Snacks – From the Capitol to the Classroom
The Smart Snacks in school nutrition standards began in the 2014-15 school year nationwide. Join representatives from Pew and Alliance for a Healthier Generation to take a look back and discuss challenges, successes, strategies and resources in an interactive talk show format.


ROUNDTABLE SESSION: Better Produce Specifications: Less Waste
Are you getting the right produce at the right price? What about local items? Learn how the right specifications will reduce waste. USDA staff will show you how to use clear, effective specification language so that bidders know what you want. Take home tips and hints to tailor specifications that target local products. Bring your questions and get answers from the experts!


Food Waste Challenge: How to Maximize Resources to Lower Food Waste
The Food Waste Challenge encourages schools to "Reduce, Reuse, or Recycle". This session will present training on best practices to reduce the amount of food wasted in preparation and service as well as ideas from Food Waste Challenge schools of how to reuse and or recycle.

Take the Fear Out of Starting a Summer Meal Program!
Trying to figure out if you should start a summer program? Learn how you can make a significant difference in your area by offering or contracting for a summer feeding program. The guidelines, challenges and solutions will be discussed so you can determine the best approach to summer feeding in your community.

Green Serving Options Made Simple
As districts face pressure to provide eco-friendly solutions, this training program will address the entire cost involved to “Go Green” and the environmental impact of each of the major serving options: ware washing, Styrofoam®, compostables and biodegradables. Attendees will leave this session equipped to make informed decisions about “Going Green!

Implementing Local School Wellness Policies-Strategies for Success
While we are aiming to make school meals the best they can be, it’s important to ensure the nutrition environment of the entire school campus supports the development of healthy habits. Hear about the new Local School Wellness Policy (LWP) requirements and the recently proposed regulation, as well as best practices that schools across the nation have successfully implemented, monitored and evaluated wellness policies.

Using the AFHK Wellness Policy Training Tool
A flexible process to revise, implement and evaluate wellness policies is often overlooked in school wellness work. The Action for Healthy Kids wellness policy training tool provides information and an interactive component to enhance understanding of district wellness policies. This roundtable session will allow participants to actively use the tool and determine needs for training in their own district.

Navigating Professional Standards (Repeat)
Join representatives from SNA’s Education Committee and Certificate & Credentialing Governing Council to gain ideas, tips and insights for how to navigate the professional standards requirements effective July 1. You’ll also find out how SNA’s professional development programs are aligned to help you meet continuing education requirements for professional standards.

Ringing the Supper Bell: How to Implement, Optimize, and Promote After School Supper
Are you interested in operating an After School Supper program in your district? Come get tips and advice on how to run a successful program including partnering with other organizations.


Child Nutrition Policy, Grassroots Advocacy and You!
It’s a proven fact…SNA Advocacy efforts work best when SNA members are actively engaged. Come learn about SNA’s Political Action Committee (PAC), the benefits of action alerts, grassroots advocacy tips and techniques at the State and Federal level. Join this session and let’s work together to move positive child nutrition policy forward.

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2900 S. Quincy Street, Suite 700
Arlington, VA 22206  

Tel (703) 824-3000
Fax (703) 824-3015

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