A World of Flavors: Harnessing Plant-Based and Global Food Trends for School Nutrition

Plant-based eating, including vegetarian and vegan, and global flavors are all the rage now. Learn the importance of providing culturally appropriate meals in your school nutrition programs by embracing global flavors.

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The Role of Nutrition and Culinary Education in Driving Healthy Behaviors in and out of School

Discuss how key stakeholders in the value chain of education (operators, teachers, administrators, and parents) can work together to increase students’ nutrition knowledge and practice, empowering them to make healthy choices lifelong.

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Best Practices for Utilizing USDA Foods to Overcome Supply Chain Disruptions

Discover collaborative tips and tricks to successfully utilizing USDA direct delivery foods as a tool for overcoming supply chain disruptions, including steps to consider when ordering USDA foods and the versatility of the available ingredients.

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If You Don’t Have a Seat at the Table, Bring Your Own Chair

Whether you are just starting out in your career as a school nutrition director or you’ve been managing teams of people for years, what you want is for your voice to be heard in your district. Hear from a Director and Chief Operation Officer about how to get that seat at the table—you deserve it!

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Increasing High School Students’ Participation Through Student Workshops and Menu Design

Learn strategies for increasing high school student participation and hear how one Child Nutrition Department collaborated with the educators, high school students and administrators to present workshops to students that gave them the opportunity to design a menu and cook the food.

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Scratch Cooking: Using Proper Culinary Techniques to Maximize Labor and Prepare Quality Meals

Discover innovative ways to develop and execute scratch and speed-scratch recipes and learn the importance of a knowledgeable team working together in order to prepare dishes from scratch.

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Utilizing USDA Foods to Develop Culturally Relevant Recipes

Discover how to incorporate USDA Foods into recipes that support the cultural needs of your students and identify methods to solicit culturally relevant recipes for your programs.

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But Will It Fit Through the Door?

Learn from experienced professionals how to properly plan for and purchase the right equipment for your program. From single equipment purchases to large projects, learn the tools to make sure your equipment fits!

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Blood, SWOT and Tears – Leveraging your Community Partnerships to Achieve Your Biggest Dreams for Your Program

Creating collaborative relationships with community partners is a key to success for any foodservice operation. Hear about real-world experiences of successful collaborations—with vendors, community organizations and students.

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Procuring Lower-Sodium Foods for School Meals

Learn how to identify lower-sodium foods, communicate and collaborate with distributors to procure lower-sodium food products and recognize how to utilize fresh local foods, as well as the USDA Foods and DoD Fresh Programs, to lower the sodium content of your menus.

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