Education Session 2017- Filter

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CACFP ABC’S of @ Risk After School
Sunday 8:00-9:00 am; Key Area 3
Learn about the difference between the Child and Adult Care Food Program (CACFP) at-risk and the National School Lunch Program afterschool programs. In addition to the basics, discover tips, resources and how effective partnerships with local afterschool programs can bring additional revenue to your school nutrition program.
Food Safety in Schools
Sunday 8:00-9:00 am; Key Area 2
The safety of our students is of the utmost importance. The kitchen, however, can be full of dangers for them. From undercooked foods, to improper handwashing techniques, all the way up to cross-contamination—it is our responsibility to keep food safe. Join us for a crash-course for beginners (or a refresher for seasoned professionals) on food safety in schools.
Get the Facts About Food Allergies
Sunday 8:00-9:00 am; Key Area 1
Recent research addresses some important aspects of food allergen management, including ingestion, contact, airborne exposure, proper cleaning techniques and where allergic individuals are most likely to have reactions. Learn about what studies have shown regarding important, and sometimes controversial, issues of food allergen management.
If You Only Knew What Your Supervisor Thinks
Sunday 8:00-9:00 am; Key Area 3
What does your supervisor think after she stops by your kitchen? What does a manager think after the supervisor leaves? School nutrition consultant and author JoAnne Robinett asked over 200 managers and supervisors to finish this sentence: "I wish you knew..." The answers were enlightening, thought provoking, touching and behavior changing. Come eavesdrop on this session to hear what is usually left unsaid.
Avoiding Customer Service Traps
Sunday 9:15-10:15 am; Key Area 4
When it comes to customer service, some programs get stuck in repeat patterns that are no longer working. Let's discover, identify and develop solutions to these customer service traps and allow your program to reach its full potential.
Consistency is Key: How Standardized Recipes Can Benefit Managers and Staff
Sunday 9:15-10:15 am; Key Area 1
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 Partnerships
Sunday 9:15-10:15 am; Key Area 1
Learn how families, consumer sciences teachers and school nutrition teams are working together at some schools to enhance meal programs and strengthen student education. Through this partnership students are engaged in learning, as well as helping facilitate menu changes in an effort leading to healthier school environments.
Gluten-Free Basics & School Meals
Sunday 9:15-10:15 am; Key Area 1
Addressing the needs of students with Celiac disease and food allergies first requires an understanding of the health conditions, ingredients, substitutions and proper preparation techniques. Join a team of experts to get the facts about gluten-free disorders, ingredients and practical tips to safely serve gluten-free meals.
How to Utilize Key Performance Indicators for Successful Inventory Management
Sunday 9:15-10:15 am; Key Area 3
Key Performance Indicators (KPIs) can change your business for the better! Gain real life examples of how specific KPIs have been successfully utilized by school nutrition directors for decision making and program evaluation.
Invite Your State Legislator to Lunch
Sunday 9:15-10:15 am; Key Area 4
Getting to know those who represent you in the state legislature is crucial to giving your school nutrition program a voice. Michigan SNA developed a comprehensive program designed to assist directors with legislative visits. Attendees will leave this session empowered with templates and easy procedures to walk you through the invitation, planning, implementation and follow up of a successful state legislator visit.
Login and Learn: Taking Advantage of Online Professional Development Tools
Sunday 9:15-10:15 am; Key Area 3
Login and learn about the Kansas Department of Education's online professional training opportunities. Through a demonstration, see, hear and experience the free online training classes that are available nationally 24-7. Plus, discover how they can be utilized for your program needs and to help you meet professional standards requirements.
Trends in the K-12 Market
Sunday 9:15-10:15 am; Key Area 4
Join popular ANC speaker Kern Halls to learn more about modern marketing techniques, hot trends in school nutrition and proven practices for analyzing your foodservice operation, customer needs and preferences. This course highlights real-world, proven methods to increase student meal consumption and participation and can be used to develop a marketing plan for your program.
What’s Shaking in Schools? Strategies to Reduce Sodium in School Meals
Sunday 9:15-10:15 am; Key Area 1
It IS possible to lower sodium while keeping tasty foods on the menu! Hear from USDA and districts that are successfully implementing sodium requirements and how they addressed common barriers to lowering sodium in school meals. Bring your questions as there will be time for Q&A.
Food Allergy Management: Training Innovations
Sunday 1:00-2:00 pm; Key Area 1
Food allergy management is a critical part of a school’s comprehensive food safety program. Innovative tools for enhancing employee training and behaviors about food allergies, practical recommendations and resources will be presented.
Food Waste Reduction Strategies and Methods
Sunday 1:00-2:00 pm; Key Area 3
In 2015, 42.2 million Americans lived in food-insecure households, including 13.1 million children. It is estimated that wasted food costs our economy $2 billion a year. With the increasing number of children facing hunger, and the increasing financial burden of a school nutrition program, food waste is something schools cannot afford. Join us for a session that will highlight new ideas and approaches to this hot topic.
Got #SocialMedia? Want #MoreFollowers? #SmartAnswers Here!
Sunday 1:00-2:00 pm; Key Area 4
You've created #socialmedia accounts. You've posted #appealingphotos of your meals. Now how do you get more #engagedfollowers? Social Media Guru, Dayle Hayes, will share her "secrets" for getting more customers that are actively engaged in your program. 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.
Implementing Preschool Meal Patterns
Sunday 1:00-2:00 pm; Key Area 1
Through the Healthy Hunger-Free Kids Act, USDA revised the preschool meal patterns, as well as the Child and Adult Care Food Program meal patterns to ensure preschoolers have access to healthy, balanced meals and snacks throughout the day. Join us to discuss challenges, solutions and learn about training materials available to support implementation of the updated meal patterns.
Share Tables: USDA Policy and Safety Considerations for Success
Sunday 1:00-2:00 pm; Key Area 3
Share tables are a great way to fight food waste, but understanding how to implement them can be a challenge. By breaking down the policy and food safety guidelines, USDA staff will provide school nutrition professionals with information to allow them to determine if and how share tables could be used in their operations. A school nutrition professional will also share their success in implementing a share table program.
Smarter Lunchrooms = A Positive Image
Sunday 1:00-2:00 pm; Key Area 4
Times have changed and so have school meals. Come learn how the Smarter Lunchrooms Movement (SLM) is improving meal participation and creating positive perceptions in schools across the nation. Discover how you can join the movement when experts highlight SLM principles and share the movement’s best practices.
Top 10 Culinary and Consumer Trends for Savvy Students
Sunday 1:00-2:00 pm; Key Area 1
Students across the country are becoming more socially aware as well as savvy consumers. We'll identify the top ten trends your customers are or will be asking for and share how you can implement each one!
Take Charge of your Charging Policy
Sunday 1:00-2:00 pm; Key Area 3
The Healthy Hunger-Free Kids Act requires school districts to have a local charging policy in place. Find out how to develop, implement and monitor a local charging policy for your district. Learn how to change the culture and turn meal charges into a win-win for your program and students. Come away with resources to help you implement your own charging policy and avoid negative publicity.
Utilizing Chefs to Elevate Your School Meals Program
Sunday 1:00-2:00 pm; Key Area 1
Come and discover how to make a dynamic chef and school partnership work for your program! You’ll hear about the latest resources from the national Chefs Move to Schools initiative. A panel of chefs will discuss how they have worked to engage students in the classroom and cafeteria, trained school nutrition professionals on culinary skills, and led school-wide efforts to get the school community excited about healthy eating and school meals.
When You're at Work, You're On Happy Time!
Sunday 1:00-2:00 pm; Key Area 4
On Monday mornings, do you scream “Woo-Hoo!” or do you just scream? No matter your job role, you CAN look forward to going to work. In this quirky, outside-the-box presentation, Valerie Hansen will share with participants the six actions that create a good mood and make us happy at work, the mathematical formula for finding happiness at work, and why it’s important to be happy when you’re there. Hint: Your customers deserve it.
2017 Legislative Update
Sunday 2:15-3:15 pm; Key Area 3
The first session of the 115th Congress is in full swing! Join us for the 2017 Legislative Update where you’ll learn the very latest on what’s happening in Congress on child nutrition programs. SNA’s Advocacy Team and Public Policy & Legislation Committee Chair will discuss what’s in store with the new Administration, new Congress, and new U.S. Department of Agriculture.
Best Practices for Preparing for Your Administrative Review
Sunday 2:15-3:15 pm; Key Area 3
Is an administrative review in your future? Join the Child Nutrition Services Director for Washington’s State Agency to explore strategies and best practices to prepare for your administrative review. Identify documents to compile in preparation for your review. Plus, walk away with a "to do" list to make sure you are prepared.
Chef Support from Kitchen to Classroom
Sunday 2:15-3:15 pm; Key Area 1
Gain practical skills to successfully implement school-led, chef-supported initiatives with Executive Chef Bill Telepan. Facilitated roundtable discussions will explore what's working, what's not and how schools and chefs can work together on school nutrition initiatives.
Developing Effective and Efficient Bids
Sunday 2:15-3:15 pm; Key Area 2
Back by popular demand! 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.
GROW Your Farm to School Program
Sunday 2:15-3:15 pm; Key Area 1
Want to GROW your Farm to School (F2S) Program? Come see how a district expanded their F2S program which resulted in their receiving a USDA Southeast Regional Best Practices Award. This session will detail how their efforts to implement gardens, connect with the school kitchens and bring local farmers and community members together enabled them to effectively teach students where food comes from.
How to Make the Verification Process Work Better for You
Sunday 2:15-3:15 pm; Key Area 3
Verification remains a challenge for thousands of school districts and families. Join USDA staff to identify practical strategies to increase verification response rates, reduce administrative costs, and lower the risk to income-eligible households. The session will also highlight practices adopted by districts with especially low non-response rates.
Make Staff Training "Stick"
Sunday 2:15-3:15 pm; Key Area 3
Professional standards reinforce the importance of staff training. But how can you make sure staff actually learn and are able to apply the information that is presented to them? This session will provide the basics of adult learning principals and how those principals can be applied to staff trainings. Participants will explore and identify strategies to implement in trainings that will positively impact staff knowledge and actions.
Reducing Food Waste
Sunday 2:15-3:15 pm; Key Area 3
Wasted food = wasted money. This session will cover ways to reduce the amount of food that is wasted both in the back and front of the house, including maximizing the shelf life of fresh produce, best practices for fresh-made and scratch cooking, better portion-control measures, share tables for kids to deposit uneaten items, and using software to better plan and track meals.
Serving Vegan Entrees: Success and Challenge
Sunday 2:15-3:15 pm; Key Area 1
Looking to add vegan entrées to your menu but don’t know where to start? Hear from three districts who have been there. These Golden Carrot Award winners will discuss the viability of adding vegan options in large and small districts and share their best practices.
Simple Solutions for Dealing with Difficult People
Sunday 2:15-3:15 pm; Key Area 3
Join Bart Christian for this popular and insightful session, designed to help participants recognize nonproductive habits and actions in others as well as in themselves. Discussion will examine those things that are just not worth the fight and explore strategies for turning around even the most difficult situation.
Small Districts Doing Big Things
Sunday 2:15-3:15 pm; Key Area 4
Small districts can champion big ideas. Join Kern Halls to learn about the fundamentals of marketing unique to small districts. You'll discover proven strategies and methods to successfully market your program and increase student participation in breakfast and lunch programs.
Smarter Meals, Successful Students
Sunday 2:15-3:15 pm; Key Area 1
Learn from North Carolina's "Smarter Meals, Successful Students" initiative to transform school nutrition environments and culinary skills to improve the quality of meals. You'll learn about the development, evaluations and lessons learned that you can put into practice in your own program.
Wait! Where is Clean Label Going?
Sunday 2:15-3:15 pm; Key Area 1
The clean label trend has taken off in school foodservice with many incorporating elements of simplicity, scratch cooking, and "Do Not Use" ingredient lists. Find out what "clean label" means from a regulatory perspective, including the Food and Drug Administration’s take on minimally processed food, food additives and food safety. You will also learn how to navigate meat additives in cured meats, as well as hear from one district managing a clean label conversion with a focus on food safety.
Becoming a Successful School Nutrition Leader
Monday 8:30-9:30 am; Key Area 3
This session will explore the characteristics of GREAT school nutrition leaders identified through interviews with award-winning directors. Participants will ascertain their leadership strengths and areas to improve using a mini-assessment. Participants will also identify a leadership challenge they are experiencing in their program and apply newfound knowledge to address the issue. monday
Breakfast in the Classroom: It's All About the Kids
Monday 8:30-9:30 am; Key Area 1
From breakfast ambassadors to off-campus food shows, there are tons of ways to incorporate the students’ voices into your Breakfast in the Classroom (BIC) program. In this session, hear from experts on the topic as they discuss strategies to help you make sure your BIC program is "All About the Kids."
Everything’s Better Together: Farm to School Partnerships
Monday 8:30-9:30 am; Key Area 1
Teamwork makes the dream work, right? Come learn how national, regional and local organizations can help you take your Farm to School (F2S) program to the next level. An expert panel will showcase F2S growth and offer concrete examples of the unique partnerships schools are forming. You'll also gain ideas and resources to help you grow your F2S program. monday
Leading with Heart: Discover the Leader Within YOU
Monday 8:30-9:30 am; Key Area 3
Join Maureen Mulvaney (aka "MGM") as she discusses her secrets, tips and techniques for being a successful leader. Based on her research with 21 women millionaires, this session will highlight ways to motivate and inspire your staff to get the job done without resistance, gossip and back-biting. Come learn how SHE does it!
Meal or No Meal-OVS Simplified
Monday 8:30-9:30 am; Key Area 2
Meal or no meal? That is the question! Join us to discuss the meal pattern and examples of reimbursable breakfasts and lunches. Then participants can play Meal or No Meal, a game designed to test your offer vs. serve (OVS) knowledge!
Staff Management: 10 Common Errors that Managers Make and How to Avoid Them
Monday 8:30-9:30 am; Key Area 3
Discover the most common errors managers display in front of their employees, peers and upper-level management that can lead to conflict and problems with all three groups. Identifying these behaviors and how to avoid them will enable participants to become more effective communicators and managers.
Starting Non-Traditional Feeding Programs
Monday 8:30-9:30 am; Key Area 2
Expand beyond the cafeteria into non-traditional feeding programs and increase revenue and participation. This session will discuss innovative ways to expand foodservice programs, including food trucks and busses, summer feeding programs, outdoor serving/feeding and more. You’ll learn from real school districts that have implemented these innovative solutions to meet their needs of their programs and to expand into other areas.
Rural Districts Sharing Session
Monday 8:30-9:30 am; Key Area 3
Rural districts face a unique set of challenges when it comes to operating their school nutrition programs. Join peers from rural districts across the country to discuss challenges, opportunities and take away some practical solutions for programs in rural areas.
2017 Legislative Update
Monday 2:15-3:15 pm; Key Area 3
The first session of the 115th Congress is in full swing! Join us for the 2017 Legislative Update where you’ll learn the very latest on what’s happening in Congress on child nutrition programs. SNA’s Advocacy Team and Public Policy & Legislation Committee Chair will discuss what’s in store with the new Administration, new Congress, and new U.S. Department of Agriculture.
Chef Strategies for Nutrition that Excites!
Monday 2:15-3:15 pm; Key Area 1
Join Gwinnett County (Ga.) School’s Executive Chef, Rachel Petraglia, and Assistant Director, Karen Hallford, to gather ideas on culinary techniques and effective ways to guarantee flavor to give you a Chef’s edge to positively impact your program. Learn about popular pairings on trend, textures, color and creativity to create a culinary-driven, USDA-compliant menu kids will crave! Simple concepts and approaches will be taught to maximum quality, presentation and flavor!
Developing a Customer Service-Oriented Team
Monday 2:15-3:15 pm; Key Area 4
Without customers, school nutrition programs wouldn't exist. Therefore, it is imperative to provide the best customer experience each day, and with every interaction. Come 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.
Finding Funding: Searching for Hidden Treasure
Monday 2:15-3:15 pm; Key Area 3
Gain the knowledge to create your own step-by-step guide to secure funding for school nutrition programs and equipment. Topics will include ways to identify projects that are attractive to funders, where funding may be available and how to make a request and network with potential donors. monday
Know Your Nutrients: A Crash Course to Test Your Nutrient Knowledge
Monday 2:15-3:15 pm; Key Area 1
We talk about nutrients all day long—but do you have a good definition of a protein right on the tip of your tongue? This session will be a quick refresher for seasoned employees and a great introduction for newcomers. Walk away with a better understanding of common terms and the ability to review a food using information on the food label.
Legume Love in School Meals
Monday 2:15-3:15 pm; Key Area 1
Dry beans, chickpeas, lentils, and peas (pulses) are a nutritious and affordable food for your cafeteria. They provide budget-friendly options for both legume vegetable and meat alternatives and are gluten-free. Explore how to leverage globally inspired cuisines to incorporate these products into your existing program.
Maximize Regional Purchasing with Distributor Contracts
Monday 2:15-3:15 pm; Key Area 2
Are you a public school district interested in buying local food, but you keep hitting snags with distribution? This workshop will provide tips and tricks for finding local producers and working with distributors to support them, all while conforming to federal and state regulations and menuing delicious food. Panelists will share strategies for distributor contract language, distributor relationship management and transparency in the supply chain.
Reducing Waste with Food Recovery and Donation Approaches
Monday 2:15-3:15 pm; Key Area 3
Many schools are interested in joining the fight against food waste with a food recovery program, but are unsure of where to begin. This session, led by USDA representatives, will provide practical tips to start a food recovery program, and explain food safety considerations that are outlined in the Comprehensive Guideline to Food Recovery.
Schools Nutrition Hubs: The Business Savvy Strategy to Reduce Childhood Hunger
Monday 2:15-3:15 pm; Key Area 3
Do you want to operate a year-round foodservice program that is financially sustainable? Share Our Strength’s No Kid Hungry campaign is working with the School Nutrition Foundation to promote the strategy of “Schools as Nutrition Hubs” as a financial management tool for districts. In this interactive session, learn tips and how-to lessons from expert directors who operate Nutrition Hubs.
Simple Solutions for Conflict Management
Monday 2:15-3:15 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. This program, led by Bart Christian, will explore not only our direct involvement in conflict but also how we can help to resolve conflicts that arise around us. Participants will learn skills for dealing with personal conflict and conflicts between coworkers.
The Latest Dish on USDA Foods
Monday 2:15-3:15 pm; Key Area 1
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 and learn more about advancements in information availability for nutrition, allergen and ingredient information for USDA Foods items. Additionally, delicious recipes using USDA Foods will be shared.
Transfer Student Eligibility: Ensuring Access and Confidentiality
Monday 2:15-3:15 pm; Key Area 3
In this session, learn more about the challenges and importance of transfer students’ ability to access nutritious, healthy meals. Participants will hear an overview of requirements related to transfer and carryover eligibility to minimize interruptions to school meal access, and discover best-practice ideas for effective communications between schools to share student eligibility information in a timely and confidential manner.
You Can Be an Effective Public Speaker
Monday 2:15-3:15 pm; Key Area 4
The child nutrition industry (like every other industry) is full of talented people who may have limited career potential because of a lack of presentation skills. This powerful seminar, taught by Jeff Joiner, one of America's most successful public speaking coaches, will help attendees prepare, develop and deliver effective presentations in a variety of situations. Developing your skills in this area will not only reduce your stress and increase your effectiveness, it will position you for bigger and better advancements in your career.
Best Practices for Reducing Sodium in School Meals
Monday 3:30-4:30 pm; Key Area 1
Meeting sodium limits for school meals has become a hot topic for programs across the country. Join USDA representatives and seasoned directors as they discuss strategies for lower-sodium menu planning, address common barriers to implementing changes and provide fresh menu ideas.
Coaching Employees Success
Monday 3:30-4:30 pm; Key Area 3
Learn about tools to document and coach employees for success. Join a panel of seasoned school foodservice professionals as they explore various strategies to coach, engage and motivate employees through performance-tracking tools, all while clearing the workplace of negativity.
Expanding Summer Program through Community Partners
Monday 3:30-4:30 pm; Key Area 3
Discover how strategic community partnerships have helped Orange County (Fla.) Public Schools operate the largest Summer Food Service Program in the state. Learn how to identify and collaborate with community partners to increase summer meal outreach, as well as increasing nutrition education through Farm to Summer spotlight events.
Food Waste: The Latest Movement
Monday 3:30-4:30 pm; Key Area 3
Did you know that upwards of 40% of the food in the U.S. is wasted? Estimates are food costs can be reduced by 2-6% by implementing changes in foodservice establishments such as schools. Join SNA Past President Jean Ronnei, SNS, to learn about the latest movement to stem food waste. Take home the practical ideas, educational videos and innovations from schools and restaurants to help you reduce, reuse and recycle!
Introducing The ACDA RA Handbook
Monday 3:30-4:30 pm; Key Area 3
The American Commodity Distribution Association’s School Recipient Agency Processing Handbook has just been updated! Come see how this comprehensive tool can improve your knowledge of the USDA Foods Program and help you maximize the utilization of your entitlement dollars.
Leadership Skills for School Nutrition Professionals
Monday 3:30-4:30 pm; Key Area 3
What if there were a few simple leadership skills you could develop that would allow you to get more done in less time, reduce your stress and improve the performance of your team? Well, the good news is that there is! In this dynamic session, join popular ANC speaker Jeff Joiner to learn basic concepts and approaches to leadership to help you develop skills to be a leader in your day-to-day responsibilities.
Nutrition Education from Cafeteria to Classroom
Monday 3:30-4:30 pm; Key Area 1
Have you considered the classroom to cafeteria connection? Come discuss the many ways nutrition education can support both your school nutrition program while integrating seamlessly into core subjects in the classroom.
One Director for Multiple Districts
Monday 3:30-4:30 pm; Key Area 3
Have you considered running an additional district? With a "shared" director model, small districts can employ one director rather than a consultant or management company. Learn how to successfully manage more than one district so that it's a win-win for students, staff, parents, the school board and YOU.
Practical Tips for Training Adult Learners
Monday 3:30-4:30 pm; Key Area 3
Do you train school nutrition staff and team members? Discover the different learning styles of your adult learners and how to engage your audience to provide them with a valuable training experience. Walk away with actionable methods of improving your school nutrition training efforts.
Tools for School Nutrition Financial Management
Monday 3:30-4:30 pm; Key Area 3
How do you get buy-in from your school-based employees to support and grow a strong operational program? Share everything! Come and review different reports and operating tools that help school-level employees feel empowered and proud.
Unscrambling Offer vs. Serve
Monday 3:30-4:30 pm; Key Area 2
Confused about offer vs. serve (OVS)? Looking for a way to train your staff on OVS? Attend this interactive session to identify food components that must be offered and selected for meals to count as reimbursable. As a bonus, explore how this free “Making it Count" OVS program can be used to train staff within their own kitchens.
What You Need to Know: Modifications to Accommodate Disabilities
Monday 3:30-4:30 pm; Key Area 3
USDA representatives will provide an overview of the regulations and requirements for accommodating children with disabilities. School districts are required to follow regulations for all breakfast, lunch, snack or meals offered through the school meal program, and this session will help outline all the steps to this complex and important topic.
An Insight into Understanding Poverty
Tuesday 8:45-9:45 am; Key Area 4
Over 13 million children in the U.S. live in households that do not have consistent access to food. As school nutrition professionals, we work with at-risk populations every day. How do our assumptions and personal experiences of poverty frame our thoughts and actions toward these children and their families? Should we change our assumptions? Working in small groups, attendees will identify their assumptions and create new ways to approach old problems.
Building Partnerships: Planting Seeds to Grow F2S
Tuesday 8:45-9:45 am; Key Area 1
Participate in a variety of hands-on activities designed to provide strategies to support Farm to School (F2S) program development. Brainstorm, share ideas and take home a list of local partners, recruitment and training techniques to engage volunteers and a variety of funding sources to sustain a viable F2S program. This session is designed for participants at all stages of F2S program development.
Creating a Culture of Food Safety
Tuesday 8:45-9:45 am; Key Area 2
Food safety is of the utmost importance when feeding children in schools. But do school nutrition professionals always follow proper protocol? To ensure that they do, creating a culture of food safety is critical. Acquire methods, resources and training materials to ensure you consistently deliver a fundamental component of school nutrition: food safety.
Direct vs. Indirect Costs: How Do They Impact My Bottom Line?
Tuesday 8:45-9:45 am; Key Area 3
Financial management is critical to having a stable and viable program. Explore the topic of direct vs. indirect costs and examine your program to ensure it meets federal regulations around allowable and unallowable costs.
Ensuring Meaningful Access to School Meals
Tuesday 8:45-9:45 am; Key Area 3
Access to free or reduced-price school meals is critical for those who qualify. Some schools face challenges in reaching eligible children from households with Limited English Proficiency (LEP). Get a refresher on the longstanding requirement for schools to ensure access for LEP persons and hear about best practices and resources to assist schools in their communication efforts.
Getting the Products You Want: Cooperative Purchasing & The Supply Chain
Tuesday 8:45-9:45 am; Key Area 2
Frustrated about not being able to get the products you want, when you want them? By better understanding the supply chain, you will be able to better manage your district procurement practices. Learn best practices on how cooperative purchasing groups manage the supply chain. Hear supply chain perspectives from a large USDA Foods cooperative and a distributor, with time for audience sharing and discussion.
Innovative Training Efforts in Professional Standards
Tuesday 8:45-9:45 am; Key Area 2
Complying with Professional Standards is an important part of being a school nutrition professional. Join a USDA panel to explore all the creative efforts made by state agencies that were awarded USDA Food and Nutrition Service’s Professional Standards Training Grants and how the new online tracking tool can help you keep track of your team's compliance.
Intact Grains: Whole Grains’ Next Evolution
Tuesday 8:45-9:45 am; Key Area 1
From “whole” grains to “intact” grains! Learn why “intact” is the next big wave of whole grains to positively influence nutrition programs. This panel will offer opportunities and best-practice solutions to increase incidence of intact grains in rotations, resulting in satisfied, fuller-feeling customers who perform better.
Shake It Up in School Nutrition
Tuesday 8:45-9:45 am; Key Area 1
Want to create positive buzz for your school nutrition program? Learn about the Shake It Up in School Nutrition program initiative. The talents of chefs, menu planners and other stakeholders were combined to create new recipes and flavors, decrease food waste and improve the perception of school nutrition programs. Learn how small changes, regardless of the level you are at, make a big impact!
Teamwork Makes the Dream Work: Building Successful Teams for School Nutrition Success
Tuesday 8:45-9:45 am; Key Area 3
A team is only as strong as its weakest link. In order to have the strongest team possible, it is important to communicate, coach and foster a culture of teamwork. Come learn how utilizing Performance Standards can maximize your team's potential and gain insights on fresh ideas for attracting, recruiting and hiring qualified employees.
Customer Service Starts with YOU
Tuesday 10:00-11:00 am; Key Area 4
Have you ever struggled to fit in with teachers, administration and other staff members? Have you felt left out of special events they host? Do you feel as though they treat you like you simply "work in the lunch room"? There is a way to change this and it STARTS WITH YOU! This presentation focuses on becoming a "breath of fresh air" for your customers. You can be the link that changes the entire school atmosphere…and it starts in the cafeteria.
Deciphering the Code: How to Read the New Packaged Food Labels
Tuesday 10:00-11:00 am; Key Area 1
On May 20, 2016, the Food and Drug announced the new Nutrition Facts label for packaged foods to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. The new label will make it easier for consumers to make better-informed food choices. By understanding the data, consumers can evaluate the nutritional value of products, compare similar items and watch for misleading information.
One Chance: Customer Service Excellence
Tuesday 10:00-11:00 am; Key Area 4
“You only have one chance at a good first impression” is a challenge that school nutrition professionals face daily. With a wide customer and stakeholder base, having a core customer service philosophy, strengthened by training, is the key to success. This presentation will review customer service research, key customer service initiatives and proven training strategies.
When You're at Work, You're On Happy Time!
Tuesday 10:00-11:00 am; Key Area 4
On Monday mornings, do you scream “Woo-Hoo!” or do you just scream? No matter your job role, you CAN look forward to going to work. In this quirky, outside-the-box presentation, Valerie Hansen will share with participants the six actions that create a good mood and make us happy at work, the mathematical formula for finding happiness at work, and why it’s important to be happy when you’re there. Hint: Your customers deserve it.
Food Allergy Focus: How to Approach Gluten-Free and Food Allergies
Tuesday 2:30-3:30 pm; Key Area 1
Keeping students with food allergies safe while participating in school meal programs is a daily challenge. Join an experienced panel as they discuss their challenges, solutions and the systems they have in place to protect students with allergies and gluten intolerances.
Getting What You Want...Done!
Tuesday 2:30-3:30 pm; Key Area 3
Thinker, Time Manager, Counselor, Detective, Negotiator—school nutrition leaders must assume many roles to inspire and motivate their teams. 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!
Implementing a Successful Strategic Plan for Your School Nutrition Program
Tuesday 2:30-3:30 pm; Key Area 3
The session will identify the role of core values and vision and how to develop the culture for a high-performing organization. Strategic planning for innovation and staff engagement 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 Menus
Tuesday 2:30-3:30 pm; Key Area 1
Join Jeremy West, SNS, to learn about the latest menu item and meal service trends in the commercial/non-commercial food industry segments and then be guided on how to translate these trends to school cafeterias. Along with useful, realistic tips, recipes for school-friendly versions of trendy menu concepts will also be provided.
Leadership Tips for Future Leaders in School Nutrition
Tuesday 2:30-3:30 pm; Key Area 3
Maximizing your strengths and minimizing your weaknesses is critical to becoming a leader in SNA and school nutrition. By utilizing proven leadership principles, participants will leave with tips on how to portray confidence and feel more relaxed when speaking in groups to use their talents to become effective leaders.
Make Your Lunchroom Even Smarter
Tuesday 2:30-3:30 pm; Key Area 4
Come learn about the latest strategies to decrease waste and increase participation using the new and improved Smarter Lunchrooms Scorecard from the experts at Cornell. Get a chance to view before and after photos of cafeterias that have made successful changes resulting in increased participation or reduced waste.
Nutrition in Disguise: Enticing Students to Choose Foods with Benefits
Tuesday 2:30-3:30 pm; Key Area 1
For far too long we’ve been trying to sell nutrition as an incentive to eat healthier foods. The problem comes when we try to sell nutrition over taste…taste always wins. 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!
Staying in the Black
Tuesday 2:30-3:30 pm; Key Area 2
If rising costs are causing you to see red, this interactive session will provide best practices for managing your school meal program finances. The discussion will include conducting a competitive procurement process, considering group purchasing efforts, managing unpaid meal balances, and other practices that will help turn your red into black.
Training and Communicating in the 21st Century
Tuesday 2:30-3:30 pm; Key Area 4
Hundreds of documents and resources that are hidden in folders all over the network. A video made years ago with outdated information. Sound familiar? It’s not just you, organizations across the country face issues with resources being difficult to find and use. Don't reinvent the wheel! Explore new technologies that make it possible to enhance your team's training.
Working Together on School Wellness Policies
Tuesday 2:30-3:30 pm; Key Area 1
Regardless of district size or location it can be challenging to get the buy-in, excitement, and resources to put a wellness policy into action. Join USDA representatives as they discuss all of the tools they have created from technical tools to promotional materials to help you bridge the gap and encourage involvement from parents, staff, and community members.
Beyond School Lunch: Maximizing Summer, Afterschool and Breakfast
Tuesday 3:45-4:45 pm; Key Area 3
Learn how maximizing participation in school breakfast and 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
Tuesday 3:45-4:45 pm; Key Area 3
Engage with USDA, the Institute of Child Nutrition, states and school district program operators on how the Team Up initiative has helped improve their school meal programs through human resource management, goal setting and increased participation. Take home resources and ideas you can incorporate into your state or district training.
Build Customer Satisfaction with Flavor Stations
Tuesday 3:45-4:45 pm; Key Area 1
In a world of Chipotle and Subways, satisfying your students desire to customize their school meals can be a challenge. But with flavor stations, that challenge is much easier to tackle. Join us for a session highlighting how this innovative concept has worked in other districts, and walk away with strategies to develop them in your program.
Procurement Ethics
Tuesday 3:45-4:45 pm; Key Area 2
Back by popular demand! Join school nutrition industry consultant Barry Sackin who will review the prescriptive regulations which govern procurement for school foodservice. You’ll gain an understanding of the rules that will help you avoid costly pitfalls as part of your procurement process.
The 12 “X’s” of Success for Today’s Leader
Tuesday 3:45-4:45 pm; Key Area 3
This session is part of the Richard B. Russell Leadership Series. Join Dave Weber for a powerful session aimed at exploring the 12 “X’s” of success for today’s leaders. Rather than job title, the 12 “X’s” relies on a series of proven and time-tested principles that can be applied to all kinds of settings. Dave will challenge your current definition of what a leader is and help discover who truly can be a leader.
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.  
"You"...Only More Professional
Tuesday 3:45-4:45 pm; Key Area 3
Back by popular demand! 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 Robinett will give tips for being perceived as professional—even while wearing a hairnet and tennis shoes!
Advancing Food Safety
Wednesday 1:30-2:30 pm; Key Area 2
Food safety is a multifaceted reality for school nutrition programs. While all school nutrition directors must have a food safety program, few have conducted a thorough evaluation of their food safety program and employee practices within the school. This session will address the who, what and why surrounding such an evaluation. Attendees will learn how to use validated tools and resources for assessing facilities, standards and behaviors.
Mobile Serving and Beyond: Increasing Participation Through Innovation
Wednesday 1:30-2:30 pm; Key Area 3
Join marketing guru, Kern Halls, and a panel of school nutrition experts for fresh perspectives on ways to increase participation by leveraging technology in your programs. This session will provide a deep dive into how following the latest commercial foodservice trends can engage your students.
Hanging Out with Generation Z
Wednesday 1:30-2:30 pm; Key Area 4
Learning more about your customers is a key factor to marketing your program effectively. Let's take a look at who Generation Z really is and what they want as consumers. We will also look at ways to break down the communication barrier between your staff and Generation Z.
High Schools, A La Carte Sales and Mobile Ordering: A Case Study
Wednesday 1:30-2:30 pm; Key Area 4
The foodservice industry is intersecting with technology at a rapid pace. Mobile ordering is quickly becoming a core ingredient in how today's students are interacting with their food. Come learn how mobile ordering has been successfully implemented across the country by hearing from directors who will share their findings, successes and best practices!
Building Partnerships to Boost Your Program
Wednesday 2:45-3:45 pm; Key Area 3
Need some extra money for a breakfast program start-up? Or how about a study on plate waste? Then come learn how to enlist the help of others to benefit your program through partnerships in your district. This session will demonstrate how to discover and develop mutually beneficial relationships with local agencies.
Cooking for Kids: A Statewide Partnership
Wednesday 2:45-3:45 pm; Key Area 1
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. Walk away with knowledge on how to use these partnerships to increase availability of fresh foods, increase participation and increase public support of your program.
Feeding the Heart, Feeding the Body: Serving Line Relationships
Wednesday 2:45-3:45 pm; Key Area 4
Providing exceptional customer service starts with understanding who your customers are and building lasting relationships! Participants will walk away from this session with a "toolkit" of techniques to build and foster stronger customer relationships through personal growth, a unique customer service brand and increased confidence to wow students at every turn!
Succeed as a Director: The Crash Course from a Seasoned Director
Wednesday 2:45-3:45 pm; Key Area 3
Whether you are a manager hoping to get to the next level or new to the director position, this session is made for you! 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.

Contact Us

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

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

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