ANC 2017 – Atlanta, GA - Presentations

Saturday, July 8

Pre-Conference Workshop: Authentic Leadership: Begin Your JourneyKEY AREA 3: ADMINISTRATION
Authentic Leadership discovers the leader inside all of us by fostering a new self-awareness and the ability to genuinely connect with others. Learn how transform into an authentic leader.

State Agency Pre-Conference Workshop: Administrative Review Data is Going LocalKEY AREA 3: ADMINISTRATION
State agencies: Stay up to date on how the new FNS-640 report is going local.

Sunday, July 9

2017 Legislative UpdateLearn what’s in store for child nutrition programs with the new Administration, new Congress, and new U.S. Department of Agriculture. Not eligible for CEUs.

Learn about the difference between the Child and Adult Care Food Program (CACFP) at-risk and the National School Lunch Program afterschool programs.

Avoiding Customer Service TrapsKEY AREA 4: COMMUNICATIONS & MARKETING
Discover, identify and develop solutions to customer service traps and allow your program to reach its full potential.

Best Practices for Preparing for Your Administrative ReviewKEY AREA 3: ADMINISTRATION
Join the Child Nutrition Services Director for Washington’s State Agency to explore strategies and best practices to prepare for your administrative review.

Consistency is Key: How Standardized Recipes Can Benefit Managers and StaffKEY AREA 1: NUTRITION
Standardized recipes are essential to school meal programs. Learn the basics of what it takes to create these recipes, how to do the math and why they are so important to the program and staff.

Creating Healthy School Environments Through PartnershipsKEY AREA 1: NUTRITION
Learn how families, consumer sciences teachers and school nutrition teams are working together at some schools to enhance meal programs and strengthen student education.

Developing Effective and Efficient BidsKEY AREA 2: OPERATIONS
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.

First-Timers SessionIs this your first time attending ANC? If so, this information-gathering session will guide you in the right direction in order to make the most out of the conference. Not eligible for CEUs.

Food Allergy Management: Training InnovationsKEY AREA 1: NUTRITION
Food allergy management is a critical part of a school’s comprehensive food safety program. Learn about innovative tools for enhancing employee training, as well as practical recommendations.

Food Safety in SchoolsKEY AREA 2: OPERATIONS
The safety of our students is of the utmost importance. This is a crash-course for beginners (or a refresher for seasoned professionals) on food safety in schools.

Food Waste Reduction Strategies and MethodsKEY AREA 3: ADMINISTRATION
USDA staff, EPA representatives and school nutrition directors explore the options to reduce food waste through food-serving strategies, food donations, food sharing tables, and recycling.

Get the Facts About Food AllergiesKEY AREA 1: NUTRITION
Learn about what studies have shown regarding important, and sometimes controversial, issues of food allergen management.

Gluten-Free Basics & School MealsKEY AREA 1: NUTRITION
Get the facts about gluten-free disorders, ingredients and practical tips to safely serve gluten-free meals.

Got #SocialMedia? Want #MoreFollowers? #SmartAnswers Here!KEY AREA 4: COMMUNICATIONS & MARKETING
Learn how to spend less time managing social media, more time getting the online results you want and effective time training your staff to digitally support your program.

GROW Your Farm to School ProgramKEY AREA 1: NUTRITION
Learn how a district expanded their Farm to School program, including their efforts to implement gardens, connect with the school kitchens, and bring local farmers and community members together.

How to Make the Verification Process Work Better for YouKEY AREA 3: ADMINISTRATION
Learn to identify practical strategies to increase verification response rates, reduce administrative costs, and lower the risk to income-eligible households.

How to Utilize Key Performance Indicators for Successful Inventory ManagementKEY AREA 3: ADMINISTRATION
Gain real life examples of how specific Key Performance Indicators (KPIs) have been successfully utilized by school nutrition directors for decision making and program evaluation.

If You Only Knew What Your Supervisor ThinksKEY AREA 3: ADMINISTRATION
What does your supervisor think after she stops by your kitchen? What does a manager think after the supervisor leaves? Find out from school nutrition consultant and author JoAnne Robinett.

Implementing Preschool Meal PatternsKEY AREA 1: NUTRITION
Learn about the challenges, solutions and available training materials to support implementation of the updated preschool meal patterns.

Invite Your State Legislator to LunchKEY AREA 4: COMMUNICATIONS & MARKETING
Michigan SNA developed a comprehensive program designed to assist directors with legislative visits. Learn about these templates and procedures to walk you through a successful state legislator visit.

Login and Learn: Taking Advantage of Online Professional Development ToolsKEY AREA 3: ADMINISTRATION
Learn about the Kansas Department of Education's online professional training opportunities and how they can be utilized to help you meet professional standards requirements.

Make Staff Training "Stick"KEY AREA 3: ADMINISTRATION
Learn the basics of adult learning principals and how those principals can be applied to staff trainings. Plus, explore strategies to implement in trainings that will positively impact staff knowledge and actions.

Have you been a director for less than 3 years? Then this roundtable session is for you. Learn tried and true tips from experienced directors from on how to get the most from ANC sessions and networking.

Procurement and the Administrative ReviewKEY AREA 2: OPERATIONS
Learn the critical elements that you need to be aware of related to procurement and the Administrative Review from an expert panel of state agency directors.

Learn to reduce food waste in the back/front of the house by maximizing shelf life, best practices for scratch cooking, better portion-control measures, share tables for kids, and software to plan meals.

Serving Vegan Entrees: Success and ChallengeKEY AREA 1: NUTRITION
Three Golden Carrot Award winning-districts discuss the viability of adding vegan options in large and small districts and share their best practices.

Share Tables: USDA Policy and Safety Considerations for SuccessKEY AREA 3: ADMINISTRATION
Share tables are a great way to fight food waste. Learn more about them and determine if and how they can be successfully implemented in a school nutrition operation.

Simple Solutions for Dealing with Difficult PeopleKEY AREA 3: ADMINISTRATION
Bart Christian explains nonproductive habits and actions and explores strategies for turning around even the most difficult situation.

Small Districts Doing Big ThingsKEY AREA 4: COMMUNICATIONS & MARKETING
Learn about the fundamentals of marketing small districts from Kern Halls. Discover proven strategies and methods to successfully market your program and increase student participation.

Smarter Lunchrooms = A Positive ImageKEY AREA 4: COMMUNICATIONS & MARKETING
Learn how the Smarter Lunchrooms Movement (SLM) is improving meal participation and creating positive perceptions in schools across the nation.

Smarter Meals, Successful StudentsKEY AREA 1: NUTRITION
Learn from North Carolina's "Smarter Meals, Successful Students" initiative to transform school nutrition environments and culinary skills to improve the quality of meals.

Take Charge of Your Charging PolicyKEY AREA 3: ADMINISTRATION
Find out how to develop, implement and monitor a local charging policy for your district.

Top 10 Culinary and Consumer Trends for Savvy StudentsKEY AREA 1: NUTRITION
Learn about the top ten trends your customers are or will be asking for and how you can implement each one!

Learn about modern marketing techniques from Kern Halls, including proven practices for analyzing your foodservice operation, customer needs and preferences.

Utilizing Chefs to Elevate Your School Meals ProgramKEY AREA 1: NUTRITION
Discover how to make a chef and school partnership work for your program and hear how chefs have worked to engage students in the cafeteria. Also, learn about the Chefs Healthy Kids Collaborative.

Wait! Where is Clean Label Going?KEY AREA 1: NUTRITION
The clean label trend has taken off. Find out what "clean label" means from a regulatory perspective, including FDA’s take on minimally processed food, food additives and food safety.

What’s Shaking in Schools? Strategies to Reduce Sodium in School MealsKEY AREA 1: NUTRITION
Learn from USDA and districts that are successfully implementing sodium requirements and how they addressed common barriers to lowering sodium in school meals.

When You're at Work, You're On Happy Time!KEY AREA 4: COMMUNICATIONS & MARKETING
Learn the six actions that create a good mood at work, the mathematical formula for finding happiness on the job, and why it’s important to be happy when you’re there. Hint: Your customers deserve it.

Young Professionals MeetupSNA’s Young Professionals Task Force provide an overview of what was discussed during their inaugural meeting and discuss engaging young professionals in SNA. Not eligible for CEUs.

Monday, July 10

2017 Legislative UpdateLearn what’s in store for child nutrition programs with the new Administration, new Congress, and new U.S. Department of Agriculture. Not eligible for CEUs.

Becoming a Successful School Nutrition LeaderKEY AREA 3: ADMINISTRATION
Explore the characteristics of GREAT school nutrition leaders and ascertain your leadership strengths and areas to improve using a mini-assessment.

Best Practices for Reducing Sodium in School MealsKEY AREA 1: NUTRITION
USDA representatives and seasoned directors discuss strategies for lower-sodium menu planning, address common barriers to implementing changes and provide fresh menu ideas.

Breakfast in the Classroom: It's All About the KidsKEY AREA 1: NUTRITION
There are tons of ways to incorporate the students’ voices into your Breakfast in the Classroom (BIC) program. Learn strategies to help you make sure your BIC program is "All About the Kids."

Chef Strategies for Nutrition that Excites!KEY AREA 1: NUTRITION
Learn from Gwinnett County (Ga.) Schools about culinary techniques and effective ways to guarantee flavor to give you a Chef’s edge to positively impact your program.

Coaching Employees for SuccessKEY AREA 3: ADMINISTRATION
A panel of seasoned school foodservice professionals explore various strategies to coach, engage and motivate employees through performance-tracking tools, all while clearing the workplace of negativity.

Developing a Customer Service-Oriented TeamKEY AREA 4: COMMUNICATIONS & MARKETING
Explore ways to enhance and create a customer service-oriented team that can handle the good, the bad and the ugly by putting the customers’ needs first.

Everything’s Better Together: Farm to School PartnershipsKEY AREA 1: NUTRITION
Learn how national, regional and local organizations can help you take your Farm to School (F2S) program to the next level. Plus, gain ideas and resources to help you grow your F2S program.

Expand Your Summer Programs through Community PartnersKEY AREA 3: ADMINISTRATION
Discover how community partnerships helped Orange County (Fla.) Public Schools operate the largest Summer Food Service Program in the state and how you can increase your summer meal outreach.

Finding Funding: Searching for Hidden TreasureKEY AREA 3: ADMINISTRATION
Gain the knowledge to create your own step-by-step guide to secure funding for school nutrition programs and equipment.

Food Waste: The Latest MovementKEY AREA 3: ADMINISTRATION
Learn about the latest movement to stem food waste from SNA Past President Jean Ronnei, including practical ideas and innovations from schools and restaurants to help you reduce, reuse and recycle!

Learn how American Commodity Distribution Association’s School Recipient Agency Processing Handbook can help you maximize the utilization of your entitlement dollars.

Know Your Nutrients: A Crash Course to Test Your Nutrient KnowledgeKEY AREA 1: NUTRITION
This session is a quick refresher on nutrients for seasoned employees and a great introduction for newcomers. Walk away better able to review a food using information on the food label.

Leadership Skills for School Nutrition ProfessionalsKEY AREA 3: ADMINISTRATION
Learn basic concepts and approaches to leadership to help you develop skills to be a leader in your day-to-day responsibilities.

Leading with Heart: Discover the Leader Within YOUKEY AREA 3: ADMINISTRATION
Learn secrets, tips and techniques for being a successful leader from Maureen Mulvaney (aka "MGM"), as well as ways to motivate and inspire your staff to get the job done.

Legume Love in School MealsKEY AREA 1: NUTRITION
Dry beans, chickpeas, lentils, and peas (pulses) are a nutritious and affordable food for your cafeteria. Explore how to leverage globally inspired cuisines to incorporate legumes into your existing program.

Meal or No Meal-OVS SimplifiedKEY AREA 2: OPERATIONS
Meal or no meal? That is the question! Test your offer vs. serve (OVS) knowledge with the Meal or No Meal game.

Nutrition Education from Cafeteria to ClassroomKEY AREA 1: NUTRITION
Learn about the many ways nutrition education can support your school nutrition program while integrating seamlessly into core subjects in the classroom.

One Director for Multiple DistrictsKEY AREA 3: ADMINISTRATION
With a "shared" director model, small districts can employ one director rather than a consultant or management company. Learn how to manage more than one district so that it's a win-win for all.

Practical Tips for Training Adult LearnersKEY AREA 3: ADMINISTRATION
Discover the different learning styles of adult learners and how to engage your audience to provide them with a valuable training experience.
( Handout)

Reducing Waste with Food Recovery & Donation ApproachesKEY AREA 3: ADMINISTRATION
USDA representatives provide practical tips to start a food recovery program, and explain food safety considerations that are outlined in the Comprehensive Guideline to Food Recovery.

Rural Districts Sharing SessionKEY AREA 3: ADMINISTRATION
Learn about the challenges and opportunities of operating a school nutrition program in rural areas and take away practical solutions from peers across the country.

Schools Nutrition Hubs: The Business Savvy Strategy to Reduce Childhood HungerKEY AREA 3: ADMINISTRATION
Learn more about how Share Our Strength’s No Kid Hungry campaign is working with SNF to promote the strategy of “Schools as Nutrition Hubs” as a financial management tool for districts.

Showing #SchoolBreakfast Some "LOVE": Bring Passion Back to the Most Important Meal of the DayKEY AREA 4: COMMUNICATIONS & MARKETING
Nutrition expert Dave Grotto and @LCPS Café Branding & Social Media Specialist Stefanie Dove share insights about the power of breakfast and provide solutions to drive participation for NSBW and NSLW.

Simple Solutions for Conflict ManagementKEY AREA 3: ADMINISTRATION
Conflict is inevitable at home, on the job and in our daily lives. This session not only explores our direct involvement in conflict but also how we can help to resolve conflicts that arise around us.

Staff Management: 13 Common Errors that Managers Make and How to Avoid ThemKEY AREA 3: ADMINISTRATION
Discover the most common errors managers display in front of peers and management that can lead to problems. Learn to avoid these behaviors to become more effective communicators and managers.

Starting Non-Traditional Feeding ProgramsKEY AREA 2: OPERATIONS
Learn about innovative ways to expand beyond the cafeteria into non-traditional feeding programs, including food trucks and buses, summer feeding programs, outdoor serving/feeding and more.

The Latest Dish on USDA FoodsKEY AREA 1: NUTRITION
Learn the latest on USDA Foods with discussion focusing on hot topics, new policy issues, new products and reformulations for SY 2017-18. Plus, get an agricultural outlook for the coming year.

Tools for School Nutrition Financial ManagementKEY AREA 3: ADMINISTRATION
How do you get buy-in from your school-based employees to grow a strong program? Share everything! Come review different operating tools that help school-level employees feel empowered and proud.

Transfer Student Eligibility: Ensuring Access and ConfidentialityKEY AREA 3: ADMINISTRATION
Learn more about the challenges and importance of transfer students’ ability to access nutritious, healthy meals.

Unscrambling Offer vs. ServeKEY AREA 2: OPERATIONS
Confused about offer vs. serve (OVS)? Looking for a way to train your staff on OVS? This session will help you identify food components that must be offered and selected for meals to count as reimbursable.

USDA Hot Topics: Flexibilities in the School Meal ProgramsKEY AREA 3: ADMINISTRATION
This session will focus on recent changes to the school meal pattern requirements and other recent guidance related to the School Meal Programs.

What You Need to Know: Modifications to Accommodate DisabilitiesKEY AREA 3: ADMINISTRATION
USDA representatives will provide an overview of the regulations and requirements for accommodating children with disabilities.

You Can Be an Effective Public SpeakerKEY AREA 4: COMMUNICATIONS & MARKETING
This session will help you prepare, develop and deliver effective presentations in a variety of situations and position you for bigger and better career advancements.

Tuesday, July 11

An Insight into Understanding PovertyKEY AREA 4: COMMUNICATIONS & MARKETING
Learn more about how our assumptions of poverty can frame our thoughts and actions toward at-risk children and how we can create new ways to approach old problems.

In this interactive session, JoAnne Robinett will immerse you in a situational activity that builds problem-solving skills as team members analyze information, negotiate, and cooperate with one another.

Beyond School Lunch: Maximizing Summer, Afterschool and BreakfastKEY AREA 3: ADMINISTRATION
Learn how offering meals outside of the school day can help build and sustain a successful school meals program and support the school nutrition department's bottom line.

Boost Your Training Efforts with the Team Up Model KEY AREA 3: ADMINISTRATION
Engage with USDA, ICN, and operators and learn how the Team Up initiative has helped improve school meal programs through menu planning, financial management, food safety, and increased participation.

Build Customer Satisfaction with Flavor StationsKEY AREA 1: NUTRITION
Learn how the innovative concept of flavor stations has worked in other districts and walk away with strategies to develop them in your program.

Building Partnerships: Planting Seeds to Grow F2SKEY AREA 1: NUTRITION
Learn more about sustaining a viable Farm to School program and take home a list of local partners, recruitment and training techniques to engage volunteers and a variety of funding sources.

Creating a Culture of Food SafetyKEY AREA 2: OPERATIONS
Creating a culture of food safety is critical when feeding children in schools. Acquire methods, resources and training materials to ensure you deliver a fundamental component of school nutrition: food safety.

Have you ever struggled to fit in with teachers, administration and other staff? There is a way to change this and it STARTS WITH YOU! Be the "breath of fresh air" that changes the entire school atmosphere.

Deciphering the Code: How to Read the New Packaged Food LabelsKEY AREA 1: NUTRITION
In 2016, the FDA announced the new Nutrition Facts label for packaged foods. Learn to better evaluate the nutritional value of products, compare similar items and watch for misleading information.

Ensuring Meaningful Access to School MealsKEY AREA 3: ADMINISTRATION
Get a refresher on the longstanding requirement for schools to ensure access for Limited English Proficiency (LEP) persons and learn about resources to assist schools in their communication efforts.

Food Allergy Focus: How to Approach Gluten-Free and Food AllergiesKEY AREA 1: NUTRITION
Keeping students with food allergies safe while participating in school meal programs is a daily challenge. Learn about the solutions available to protect students with allergies and gluten intolerances.

Getting the Products You Want: Cooperative Purchasing & The Supply ChainKEY AREA 2: OPERATIONS
Get a better understanding the supply chain to better manage your district procurement practices. Learn best practices on how cooperative purchasing groups manage the supply chain.

Getting What You Want...Done!KEY AREA 3: ADMINISTRATION
This presentation, led by Valerie Hansen, reveals three STARRING roles you must embrace in order to transfer your vision, communicate effectively and coach your team to get what you want… done!

GPOs and Co-ops: A Procurement Option for School FoodserviceKEY AREA 2: OPERATIONS
Learn about three models for schools to join together to leverage their purchasing power: group purchasing organizations (GPOs), district-run coops, and third-party-administered coops.

Implementing a Successful Strategic Plan for Your School Nutrition ProgramKEY AREA 3: ADMINISTRATION
Strategic planning will show the importance of operational management at the district level. Key Performance Indicators will be identified as a way to benchmark your program.

Incorporating Culinary Trends into School MenusKEY AREA 1: NUTRITION
Jeremy West provides the latest menu item and meal service trends in the commercial/non-commercial food industry segments and guides you on how to translate these trends to school cafeterias.

Innovative Training Efforts in Professional StandardsKEY AREA 3: ADMINISTRATION
This session explores the creative efforts made by state agencies that are implementing USDA FNS Professional Standards Training Grants and how the online tracking tool can help you track compliance.

Intact Grains: Whole Grains’ Next EvolutionKEY AREA 1: NUTRITION
Learn why “intact” is the next big wave of whole grains to positively influence nutrition programs. Learn about opportunities and best-practice solutions to increase incidence of intact grains in rotations.

Leadership Tips for Future Leaders in School NutritionKEY AREA 3: ADMINISTRATION
Learn to maximize your strengths and minimize your weaknesses to become an effective leader in SNA and school nutrition. Walk away with tips on how to feel more relaxed when speaking in groups.

Make Your Lunchroom Even SmarterKEY AREA 4: COMMUNICATIONS & MARKETING
Learn about the latest strategies to decrease waste and increase participation using the new and improved Smarter Lunchrooms Scorecard from the experts at Cornell.

Making CEP or Provision II Work for You!KEY AREA 3: ADMINISTRATION
This session will cover tips for successful partial implementation of CEP, including strategies for grouping schools. Also, learn about the Provision II opportunity if your district or school doesn’t qualify for CEP.

Navigating Direct and Indirect CostsKEY AREA 3: ADMINISTRATION
USDA and state agency experts provide a better understanding of direct/indirect costs. Learn how to safeguard funds and ensure your program meets regulations around allowable/unallowable costs.

Nutrition in Disguise: Enticing Students to Choose Foods with BenefitsKEY AREA 1: NUTRITION
Dr. Jim Painter describes how you CAN have it all and attract students to healthier options with a combination of great taste and appearance with some stealth nutrition!

One Chance: Customer Service ExcellenceKEY AREA 4: COMMUNICATIONS & MARKETING
Reviewing customer service research, initiatives and proven training strategies, this session will help you establish a core customer service philosophy that is the key to success.

Partner Up: A Collaborative Approach to Ending Childhood HungerKEY AREA 1: NUTRITION
Virginia’s First Lady Dorothy McAuliffe and a panel of school nutrition directors in Virginia discuss the Commonwealth’s efforts to end childhood hunger through unique public-private partnerships.

Procurement and the LawKEY AREA 2: OPERATIONS
School nutrition industry consultant Barry Sackin reviews the prescriptive regulations which govern procurement for school foodservice. Learn about the rules that will help you avoid costly pitfalls.

Shake It Up in School NutritionKEY AREA 1: NUTRITION
Learn about the Shake It Up in School Nutrition program initiative and how the talents of chefs, menu planners and other stakeholders were combined to create new recipes and decreased food waste.

Staying in the Black KEY AREA 2: OPERATIONS
Learn best practices for managing your program finances, including conducting a competitive procurement process, considering group purchasing efforts and managing unpaid meal balances.

Teamwork Makes the Dream Work: Building Successful Teams for School Nutrition SuccessKEY AREA 3: ADMINISTRATION
Learn how utilizing Performance Standards can maximize your team's potential and gain insights on fresh ideas for attracting, recruiting and hiring qualified employees.

Training and Communicating in the 21st CenturyKEY AREA 4: COMMUNICATIONS & MARKETING
Don't reinvent the wheel! Explore new technologies and resources that make it possible to enhance your team's training.

When You're at Work, You're On Happy Time!KEY AREA 4: COMMUNICATIONS & MARKETING
Learn the six actions that create a good mood at work, the mathematical formula for finding happiness on the job, and why it’s important to be happy when you’re there. Hint: Your customers deserve it.

Working Together on School Wellness PoliciesKEY AREA 1: NUTRITION
USDA representatives discuss the various resources available—from technical tools to promotional materials—to help you bridge the gap and encourage involvement from parents, staff and community.

Wednesday, July 12

Advancing Food SafetyKEY AREA 2: OPERATIONS
This session will address the who, what and why surrounding food safety evaluations. Learn how to use validated tools and resources for assessing facilities, standards and behaviors.

Building Partnerships to Boost Your ProgramKEY AREA 2: OPERATIONS
Need some extra money for a breakfast program start-up? Or how about a plate-waste study? Learn how to enlist the help of others and to develop mutually beneficial partnerships with local agencies.

Connecting School Food Initiatives to the KitchenKEY AREA 1: NUTRITION
Learn about the entry points to connect new and existing school food programs to a school kitchen. This session will focus on collaborations between kitchen staff, chefs, and education partners.

Cooking for Kids: A Statewide PartnershipKEY AREA 1: NUTRITION
See how interdisciplinary partnerships of nutrition, business operations and culinary arts aim to change the landscape of school nutrition through chef-led culinary training for school nutrition professionals.

Feeding the Heart, Feeding the Body: Serving Line RelationshipsKEY AREA 4: COMMUNICATIONS & MARKETING
Providing exceptional customer service starts with understanding who your customers are and building lasting relationships! Walk away with a "toolkit" of techniques to wow students at every turn!

Learn to effectively market your program by learning more about Generation Z and what they want as consumers. Plus, discover ways to break down the communication barrier between staff and students.

Mobile Ordering: Does It Really Work in School Nutrition?KEY AREA 4: COMMUNICATIONS & MARKETING
Learn how mobile ordering has been successfully implemented across the country by hearing from districts who will share their findings, successes and best practices for the future!

Mobile Serving and Beyond: Increasing Participation Through InnovationKEY AREA 3: ADMINISTRATION
Kern Halls and school nutrition experts provide fresh perspectives for increasing participation by leveraging technology. Learn how the latest commercial foodservice trends can engage students.

Succeed as a Director: The Crash Course from a Seasoned DirectorKEY AREA 3: ADMINISTRATION
Learn tips, wisdom and strategies to build a successful career as a director in school nutrition or get some refreshers to help you continue on the path of building a strong program.

USDA Hot Topics: Flexibilities in the School Meal ProgramsKEY AREA 3: ADMINISTRATION
This session will focus on recent changes to the school meal pattern requirements and other recent guidance related to the School Meal Programs.

"You"...Only More ProfessionalKEY AREA 3: ADMINISTRATION
In this presentation, custom designed for managers and employees, JoAnne Robinett provides tips for being perceived as professional—even while wearing a hairnet and tennis shoes!

Membership Section Meetings

College Section Meeting: Working With Academia for School Nutrition SuccessKEY AREA 3: ADMINISTRATION
Learn how to leverage existing university research programs, dietetic/nutrition programs, and internships to strengthen the educational needs of college students, draw young professionals into school nutrition and promote research opportunities.

Major City Directors/Supervisors Section Meeting: School Meals and the Responsible Use of AntibioticsKEY AREA 2: OPERATIONS
Get the facts about antibiotic use in animal farming. Learn how schools can become an element of change in our food system and hear about best practices around procuring responsible antibiotic use menu items.

State Agency Section MeetingKEY AREA 3: ADMINISTRATION
SNA’s State Agency Advisory Council and USDA representatives present the latest on Child Nutrition Reauthorization, USDA research, USDA Foods, Professional Standards and other important topics.

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