Trick or Treat: Unmasking Plant-Based Protein

Wednesday, October 31, 2018, 2:00 pm ET

Eating veggies is becoming less and less scary for kids. Plant-based ingredients are becoming more and more common on menus across the country, making them more recognizable and appealing to younger eaters. Chef Jorge Cespedes and Chef Brenda Wattles will discuss how to take all the spookiness out of plant-based protein and make it easy and fun for kids to digest. With valuable tips, doable and tempting recipe ideas, and insights on what is and isn’t working in the industry, this session is going to be all treats (no tricks).

Successful completion of the webinar and quiz is awarded 1 SNA CEU, or 1 CPEU for RDs/DTRs.

Learning Objectives

  1. Educate peers about two countries where plant-based protein is incorporated into food and culture.
  2. Identify two trends in K-12 that make plant-based protein more accessible in the cafeteria.
  3. Name three ingredients that can be used in the creation of plant-based protein packed recipes.


Chef Brenda Wattles, RDN
BLT Food and Nutrition, LLC

Chef Jorge Cespedes
Bush’s Best Corporate Chef

Earning CEUs

SNA CEUs: 1.00
Key Area 1: Nutrition
Key Topic: 1300 - General Nutrition
Subtopic: 1320 - General Nutrition
CPEUs: 1.00 RDs, RDNs, and DTRs
SNA CEUs and CPEUs are awarded after the successful completion of the post-webinar quiz.

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