Education Session Planner

It’s easier than ever to find education sessions designed to meet your needs! Using the dropdown menu below, you can sort by date, key area, member type and topic area. Select as few as one filter, or as many as four.

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Creative Recipes Using USDA Foods (Back by Popular Demand from #ANC18)
Sunday 8:00 am–9:00 am; Key Area 1 – Nutrition
Speaker(s): Malissa Marsden, SNS
Maximizing USDA Foods requires ongoing planning and forecasting, as well as recipe and menu development. This session offers speed scratch techniques and great recipes using USDA Foods to leverage today’s trendy menu concepts.
The Formula for School Meal Success
Sunday 8:00 am–9:00 am; Key Area 1 – Nutrition
Speaker(s): Jill Overton, SNS
Come discover how using professional culinary skills + innovative recipe ideas x proactive marketing strategies = school meal success! With these ingredients at your fingertips, you’re sure to engage students and increase participation.
How to WOW (& Transform) Your Audience (District Directors/Supervisors Meeting)
Sunday 8:00 am–9:00 am; Key Area 4 – Communications & Marketing
Speaker(s): Jill Castle, MS, RDN
To effectively persuade an audience to take action, or transform their biases, school nutrition leaders need to be able to connect with, engage, and inspire their audience. Knowing and meeting your bottom line isn’t enough to inspire transformation. Join nutrition and communications Expert, Jill Castle, MS, RD, to learn how to cull your own personal stories, apply an effective talk structure, and merge relevant data, statistics and evidence to create a compelling presentation for key stakeholders. Learn how to command attention with a solid stage presence, increase your credibility and convey your unique point of view to move your audience. Sponsored by Jackson WWS.  
Minimizing Waste—Always in Good Taste!
Sunday 8:00 am–9:00 am; Key Area 2 – Operations
Speaker(s): Phyllis Hodges, MPS, SNS
Each school nutrition day is filled with opportunities to minimize waste and try to conserve food, non-food items and even your time. Join Phyllis Hodges, a 30-year veteran of school nutrition, for a fast-paced look at minimizing waste in all three areas. Take back concrete strategies and tactics to your district for how you can individually and collectively make a difference by conserving precious school nutrition resources.
Presenting Your Best “You”
Sunday 8:00 am–9:00 am; Key Area 4 – Communications & Marketing
Speaker(s): Beverly Sue Bevins, SNS, Carolyn Thomas, SNS
How you dress, behave and present your personal image can impact how others view and treat you at work. Learn small changes that you can make to ramp up your professional image and present your best self.
What Should You Do? Ethical Dilemmas at Work
Sunday 8:00 am–9:00 am; Key Area 3 – Administration
Speaker(s): Kathleen Burrill, SNS, Timikel Sharpe, MS
As part of SNA's ethics we will cover a brief overview of ethics and ethical dilemmas and then take a deeper dive into school nutrition case studies based on real life scenarios. Don’t miss this opportunity to hone your ethical decision-making skills while engaging in interactive and fun discussions with your peers.
WOW! Recipes for Recognizing Employee Success
Sunday 8:00 am–9:00 am; Key Area 3 – Administration
Speaker(s): Carol Gilbert, MEd, SNS
To create a successful recipe, you need the right ingredients. To develop a successful team, you need the right tools and staff who bring joy to their work. Discover the ingredients you need for a successful employee recognition program.
Culinary Skills Lab (Back by Popular Demand from #ANC18)
Sunday 9:00 am–10:15 am; Key Area 2 – Operations
Speaker(s): Sharon Schaefer, SNS, Cyndie Story, PhD, RD, CC, Brenda Thompson-Wattles, RDN
SNA’s Chef Task Force Trio is back with an all-new session on garnishing, kitchen hacks and utilizing herbs and spices. First, Chef Sharon will “schoolify” garnishing tricks used in the restaurant industry. Next, Chef Cyndie will introduce easy methods to speed up quantity food production. Finally, Chef Brenda will help you spice up your recipes with hints of fresh herbs and spices.
By the Numbers: Improve Your Program with USDA Research
Sunday 9:15 am–10:15 am; Key Area 2 – Operations
Speaker(s): USDA Representatives
Think research is all theoretical? Not when you can use it to discover practical solutions for your school meals program! Join the USDA team as they translate key findings from the new School Nutrition and Meal Cost Study into insightful factors that influence plate waste, cost, participation and customer satisfaction.
First-Timers Session
Sunday 9:15 am–10:15 am; Key Area 3 – Administration
Speaker(s): Sara Gasiorowski, SNS, Warren DeShields
Is this your first time attending ANC? If so, this information-gathering session will guide you in the right direction to make the most out of the conference. Join the ANC 2019 Program Advisors Sara Gasiorowski, SNS and Warren DeShields as they provide a rundown of the highlights and events to participate in this year.
The Gif That Keeps on Giving: A Crash Course on Free Digital Marketing Tools
Sunday 9:15 am–10:15 am; Key Area 4 – Communications & Marketing
Speaker(s): Cheyenne Meyer
Canva, iMovie and Giphy…oh my! This session dives deep into a few tech tools that will help school nutrition professionals better market their programs. Bring your laptop, tablet or smartphone and learn how to edit photos and use free graphic design software to make videos, gifs, memes and more.
Leading the Way to Grow Breakfast Participation
Sunday 9:15 am–10:15 am; Key Area 2 – Operations
Speaker(s): Cheryl Johnson, MS, RD, LD, Cindy Jones, Jill Ladd, RD, LD
What can you do to lead the way for more students to have access to school breakfast and start the day ready to learn? Implementing innovative breakfast delivery models moves breakfast out of the cafeteria, makes it a part of the school day and are proven to increase participation. Join us to decrease roadblocks and gain support from key stakeholders in schools.
Procurement: The Big Differences About the Biggest Districts (Major City Directors/Supervisors Section Meeting)
Sunday 9:15 am–10:15 am; Key Area 2 – Operations
Speaker(s): Beth Wallace, MBA, SNS, Mary Kate Harrison, PhD, Michael Rosenberger, MBA
How do the biggest districts in the country purchase? Hear the distinctive approaches to procurement of produce, food and equipment in giant districts and see how you can apply their ideas for your district.
Self-Awareness: Knowing Yourself to Improve as a Leader
Sunday 9:15 am–10:15 am; Key Area 3 – Administration
Speaker(s): Stefanie Giannini
Embrace the power of self-awareness: the ability to recognize your personal characteristics, your strengths, your weaknesses, your motivations and your feelings. Learn the tools and steps it takes to become self-aware which will help improve your productivity, management style and work relationships.
Summer Meals & Improving Food Safety
Sunday 9:15 am–10:15 am; Key Area 2 – Operations
Speaker(s): Kerri Cole, Elizabeth Dixon, MS, Paola Paez, PhD
Research shows that when operating summer food service programs, food safety risks increase, such as temperature control, cleaning and sanitizing and personal hygiene. Learn research-based tips and recommendations to improve food safety practices when serving summer meals.
That Was Easy! Simplifying Child Nutrition Programs
Sunday 9:15 am–10:15 am; Key Area 3 – Administration
Speaker(s): USDA Representatives
Wish you had one of those “easy” buttons to make your child nutrition programs run more efficiently? Come learn about USDA initiatives that aim to simplify operations and make it easier for you to feed kids. This session will cover flexibilities for meal pattern requirements, tools for operating multiple child nutrition programs more efficiently and an opportunity to share best practices.
The Time Bandits Are BACK!
Sunday 9:15 am–10:15 am; Key Area 3 – Administration
Speaker(s): JoAnne Robinett, MSA, SNS
Tired of always running behind? Need tips to help you outsmart the little culprits that steal your time at work and keep you in a perpetual state of catch up? Don’t allow another day to be hijacked! Learn proven time-management strategies to help check things off your to-do list so you’re back in control.
At-Risk Afterschool Meals: Rebranding Supper as a “Super Snack”
Sunday 10:30 am–11:30 am; Key Area 2 – Operations
Speaker(s): Melissa Weissler, MPH, Brian Wieher, SNS, CMP, CCNP
Did you know that a five component super-snack with the same nutritional requirements as a traditional hot meal served at supper reduces plate waste and encourages full-consumption of the meal? Discover how rebranding into this super-snack model increases participation, meets CACFP requirements and meets the needs of providers unable to prepare traditional hot dinner foods.
Become a School Nutrition S.T.A.R.!
Sunday 10:30 am–11:30 am; Key Area 3 – Administration
Speaker(s): USDA and ICN Representatives
Join the USDA and Institute of Child Nutrition (ICN) teams to learn about the new Nutrition S.T.A.R. (Strategies, Training, Action Plans, and Resources) initiative to meet the unique training and technical assistance needs of site-based school nutrition managers. Learn to develop goals and best practices to improve your program operations through structured curriculum, virtual instructor-led trainings, mentoring, coaching and follow-ups.
Buying Local Food on a Budget—Getting the Most Bang for Your Buck
Sunday 10:30 am–11:30 am; Key Area 1 – Nutrition
Speaker(s): USDA and ICN Representatives
It's an unfortunate reality that local food can sometimes cost more than conventional food. Explore the practical ways in which schools are finding smart, creative solutions to sourcing local fare on tight budgets. Get ready to reimagine farm to school as a series of smart community investments with measurable returns, rather than “out of reach” for school meal programs.
Emergencies: Are You Ready for the 'What If?'
Sunday 10:30 am–11:30 am; Key Area 3 – Administration
Speaker(s): Brian Moore, MBA
When school violence makes headlines, do you ever wonder how you would respond if it happened in your community? Do you have a plan? Does everyone on the team know it and what they should do? Don’t miss this opportunity to learn from a school safety expert as he discusses emergency preparedness and how to respond in the event of the unthinkable.
Exploring Charter Schools
Sunday 10:30 am–11:30 am; Key Area 3 – Administration
Speaker(s): Brent Craig, RD, SNS, Michael Craig
Charter schools are on the rise in communities all across the United States. Are they public? Are they private? What kind of business relationship do they have with the district’s school nutrition operation? If providing meal service to a charter school is in your future, don’t miss this session. Learn about popular models, how to negotiate contracts, meet administrative expectations while staying in federal compliance—and grow your revenues in the process!
Media Management 101—What to Do When the Media Calls
Sunday 10:30 am–11:30 am; Key Area 4 – Communications & Marketing
Speaker(s): Michelle Michaud
Media can strike fear into the hearts of any seasoned executive chef, cafe manager or school nutrition director. This session will teach you how to proactively get a plan in place before a crisis situation and the essential steps to regain control over a media call.
Virtual Produce: The New Frontier, A 3D Experience
Sunday 10:30 am–11:30 am; Key Area 2 – Operations
Speaker(s): USDA Representatives
The new frontier is here: USDA has developed innovative online 3D produce models to train school nutrition professionals. Learn to use these models to reduce food waste and determine whether produce can be consumed or discarded to protect children from potential food safety hazards. A live demonstration will showcase what trainees will see and learn through the online training tool.
Be Our Guest... Our Guest Chef, That Is!
Sunday 11:45 am–12:15 pm; Key Area 4 – Communications & Marketing
Speaker(s): Jessica Shelly, MBA, SNS
Your principals, superintendents and board members know that a hungry child cannot learn, and they understand the important role of school meals in the education of their students. But do they know all that goes into making sure your students are well-fed and ready to learn? A "Guest Chef" program gives administrators a hands-on, fast-paced experience on what it really takes to dish out good nutrition!
Customizing School Meals: Raising the Bar
Sunday 11:45 am–12:15 pm; Key Area 4 – Communications & Marketing
Speaker(s): Shannon Gleave, RDN, SNS
Cafeterias may not be able re-create the Chipotle-style model of customizing meals due to limited staff resources and set-up. However, you can still raise the bar and increase participation by incorporating customization stations in your cafeteria. We’ll look at ways to engage students in their school meals using spice bars, salad bars and even a hot chocolate bar!
Dealing with Problem Employees: The Basics of Progressive Discipline
Sunday 11:45 am–12:15 pm; Key Area 3 – Administration
Speaker(s): Courtney Morabito, DTR, SNS
You never want to fire anyone—you want to lead, develop and empower people. Learn how to unify your team through progressive discipline. Progressive discipline gives an opportunity for the manager/supervisor to present appropriate corrective action to improve a staff member's performance while giving them an opportunity to be heard and to correct the problem.
From the Cafeteria to the Community
Sunday 11:45 am–12:15 pm; Key Area 4 – Communications & Marketing
Speaker(s): Sommer Purvis
Create unique opportunities to market and promote your child nutrition program through community outreach initiatives. Moving your program outside of the cafeteria and into the community provides opportunities to collaborate with community partners, gain parental support, increase participation and provide nutritional education to the communities you serve.
A Frothy Idea! Coffee Shops Go Viral (Back by Popular Demand from #SNIC19)
Sunday 11:45 am–12:15 pm; Key Area 4 – Communications & Marketing
Speaker(s): Paul Becker, RD, LD
How can your program compete with that #!@* java place? Steam up your a la carte sales with an in-school coffee kiosk. One director will share what does and doesn’t work in terms of menu mix, equipment, stakeholder soothing, marketing strategies and, of course, barista terminology. Come smell the coffee and see what your district is missing.
School Meals: Thriving in a Four-day School Week
Sunday 11:45 am–12:15 pm; Key Area 3 – Administration
Speaker(s): Jill Kidd, MS, RD, SNS, Barbara Peavler
Schools are no longer locking into the traditional five-day week schedule. Some districts are exploring the benefits of a four-day school week, that allows for more flexibility with teacher schedules, reduces busing and energy costs, and even focuses Fridays on sports only. But what does this mean for your school nutrition operation? Learn how to help your team and your students thrive in a four-day school week model.
Small District? Make the Most of Your Resources
Sunday 11:45 am–12:15 pm; Key Area 3 – Administration
Speaker(s): Laura Lynn, SNS
Calling all directors from small districts! As a small district, you know that you need to make the most of all available resources…especially human resources. Join Laura Lynn to learn how to include managers and kitchen staff in the broader decision-making process so that your small team is empowered to do great things.
So You Want to Host a Food Show...
Sunday 11:45 am–12:15 pm; Key Area 4 – Communications & Marketing
Speaker(s): Samantha Ronk, RD
For nearly three decades, Prince William County Public Schools (Va.) has held a successful Annual Food Show, testing recipes and food items for the upcoming school year with a thousand students, parents, school staff and community members. Walk away with a step-by-step guide to hosting your own food show that will engage your guests, while promoting your program.
Students with Food Allergies: What Do They Want?
Sunday 11:45 am–12:15 pm; Key Area 1 – Nutrition
Speaker(s): Karen Olsen, RDN, LD, SNS
How can you better serve students with food allergies? Learn how to meet the needs of your students with dietary constraints based on outcomes of a student round table discussion at a recent Food Allergy Research & Education (FARE) conference.
#LIVEfrommydesk: LIVE at #ANC19
Sunday 1:00 pm–2:00 pm; Key Area 4 – Communications & Marketing
Speaker(s): Stefanie Dove, MBA, RDN, SNS, Amanda Venezia, SNS
Behold the power of live video! Learn how to broadcast “live" within your school district and beyond to enhance the image of your school nutrition program and gain visibility. You’ll hear tips and tricks about going “live” and the phenomenal growth of #LIVEfrommydesk, a weekly vlog created by two dynamic school nutrition professionals.
Accomodating Special Diets
Sunday 1:00 pm–2:00 pm; Key Area 1 – Nutrition
Speaker(s): Emily Grody, RD, LD, Ruth Taylor, MS, RD, LD
In this session, recipients of a 2018 USDA Best Practice Award, will share how to efficiently respond to a large volume of special diet requests, plan special diet menus, train staff, communicate with parents, provide required documentation and implement reasonable meal accommodations.
Building Participation and Employee Engagement
Sunday 1:00 pm–2:00 pm; Key Area 3 – Administration
Speaker(s): Lora Gilbert, MS, RD, SNS
Learn how one district prioritized employee engagement while increasing participation and customer satisfaction with customized meal service like self-serve taco bars, made-to-order sandwiches and on-trend coffee bars. You’ll take away ideas to increase participation while also learning to match staff expertise and growth potential with your program goals.
Chill Out and Prevent Temperature Abuse
Sunday 1:00 pm–2:00 pm; Key Area 2 – Operations
Speaker(s): Paola Paez, PhD
Have you taken a cold hard look at your SOPs regarding temperature control and cooling? Failure to follow the recommended cooling procedures or to keep food cold during transportation and service could increase food safety risks. Learn how to keep your program out of hot water by attending this engaging session and see if your procedures meet the recommendations.
The Gif That Keeps on Giving: A Crash Course on Free Digital Marketing Tools (Repeat)
Sunday 1:00 pm–2:00 pm; Key Area 4 – Communications & Marketing
Speaker(s): Cheyenne Meyer
Canva, iMovie and Giphy…oh my! This session presents a deep dive into a few tech tools that will help child nutrition professionals better market their programs. Bring your laptop, tablet or smartphone and learn how to edit photos and use free graphic design software to make videos, gifs, memes and more.
Inclusion Appreciating Each Other's Perspectives (Back by Popular Demand from #ANC18)
Sunday 1:00 pm–2:00 pm; Key Area 3 – Administration
Speaker(s): Vanessa Hayes, SNS
Let’s get down to the nitty gritty: on how personalities, culture, childhood experiences, spiritual beliefs and race all play a tremendous part in how we behave and respond. These factors also play a huge part in the workplace environment! Gain practical ideas to help you work with others who have different perspectives that you may not always agree with.
Labels Matter
Sunday 1:00 pm–2:00 pm; Key Area 3 – Administration
Speaker(s): Katie Wilson, PhD, SNS
Reading is believing—but only if you fully understand the coded language of food packaging labels. This interactive session led by Dr. Katie Wilson, SNS, will help you gain a better understanding of the different food labels you encounter both at your local grocer and in the school kitchen. Learn how to interpret marketing jargon, ingredient names and other details. You’ll be able to identify an authentic CN label and understand how label information can ensure you are complying with Buy American requirements.
Leverage the Buying Power of a Co-op for Cleaner Labels and Healthier Items
Sunday 1:00 pm–2:00 pm; Key Area 2 – Operations
Speaker(s): Jill Camber Davidson, RD, Amy Chappell, Kymm Mutch, MS, RDN, CD,
How do you incorporate more whole foods and clean labels into your menu? Cooperative purchasing can be the solution when the co-op members agree to focus their purchasing on fewer items, and then work to get the pricing that comes with volume purchasing. How do you “herd the cats” to make those focused purchasing decisions? Hear the experiences of two school nutrition purchasing cooperatives working toward a good food strategy and use their experience to transform your buying group.
Marketing and Social Media Strategies That Work: Telling Your Story Effectively
Sunday 1:00 pm–2:00 pm; Key Area 4 – Communications & Marketing
Speaker(s): Dayle Hayes, MS, RD, Joseph Pettit
Savvy marketers and social media mavens believe that storytelling skills are the “secret sauce” for successful marketing in our world of digital messaging. Social Media Guru Dayle Hayes, MS, RD and School Nutrition Director Jo Pettit will help you tell the story of your program in words, photos and graphics that tell your story at a glance. You’ll also have the opportunity to draft a sample story for your own district.
Meal or No Meal?: Serving BREAKFAST Is Easy as 1,2,3
Sunday 1:00 pm–2:00 pm; Key Area 2 – Operations
Speaker(s): USDA Representatives
Identify a reimbursable breakfast quickly and correctly with everyone’s favorite game: Meal or No Meal? New training and guidance materials will be made available by USDA.
No Prep Required: Ready-to-Go Resources from Team Nutrition
Sunday 1:00 pm–2:00 pm; Key Area 4 – Communications & Marketing
Speaker(s): USDA Representatives
Need ready-to-go ideas for staff training, marketing or communication with students and parents? Explore new USDA Team Nutrition resources that support classroom and cafeteria integration, social media messaging and menu development.
Pioneering Family-Style Service
Sunday 1:00 pm–2:00 pm; Key Area 2 – Operations
Speaker(s): Kory Keimig, Valarie Meinen
With communal dishes at the center of the table, learn the benefits of family-style meal service and how one district was able to make the operation a success.
USDA Foods Update
Sunday 1:00 pm–2:00 pm; Key Area 2 – Operations
Speaker(s): USDA Representatives
The popular USDA Foods update session is back at ANC with the latest news! USDA representatives will cover highlights from a variety of timely topics related to USDA Foods.
The Dining Room of the Future: From Cafeteria to Cool Café!
Sunday 2:15 pm–3:15 pm; Key Area 4 – Communications & Marketing
Speaker(s): Kristen Hennessey; Peggy Lee, SNS, Stanya Le May; Teresa Moran-Wiebe
Today’s café-savvy student customers know what they want from a dining experience. By listening to their unique perspectives, cafeterias today can provide better customer experiences. This student-informed roadmap will help you create a dining room of the future.
Controlling Critical Quality Check Points in Your Procurement
Sunday 2:15 pm–3:15 pm; Key Area 2 – Operations
Speaker(s): Malik Hamilton
How is your procurement process being monitored and controlled after the menus are written, the commodities are diverted and the orders to the distributor are made? By organizing, planning and implementing a simple quality control plan, learn how your district can be more efficient in its procurement, save money and stay out of the media headlines!
Emergencies: Are You Ready for the 'What If?' (Repeat)
Sunday 2:15 pm–3:15 pm; Key Area 3 – Administration
Speaker(s): Brian Moore, MBA
When school violence makes headlines, do you ever wonder how you would respond if it happened in your community? Do you have a plan? Does everyone on the team know it and what they should do? Don’t miss this opportunity to learn from a school safety expert as he discusses emergency preparedness and how to respond in the event of the unthinkable.
Employee Safety: Risk Management Is a Win-Win
Sunday 2:15 pm–3:15 pm; Key Area 3 – Administration
Speaker(s): Diane Schweitzer, PhD, RN
There are countless opportunities for improving the safety of employees in the kitchen including safer equipment use, kitchen design improvements and easily sourced tools that can reduce the risk of injury. Discover win-win strategies to keeping employees safe from harm while controlling or mitigating the cost of worker compensation claims.
Farm to Table: A Small District Approach to Partnership in Nutrition
Sunday 2:15 pm–3:15 pm; Key Area 1 – Nutrition
Speaker(s): Scott Richardson
Learn how one school district in rural Georgia increased their nutritional awareness, school meal participation and student and staff education through the implementation of a farm-to-school program. You’ll learn to leverage partnerships, find grant opportunities and how to create a nutrition education program centered around the farm-to-table program
It’s Time to Talk…Chef to Chef
Sunday 2:15 pm–3:15 pm; Key Area 2 – Operations
Speaker(s): Sharon Schaefer, SNS and SNA Chefs Task Force Members
Calling all school chefs! Whether you have come from formal education, culinary apprenticeships or are a K-12 cooking veteran, this session is designed with you in mind. Come meet representatives from SNA’s Chefs Task Force as they facilitate fun and fast-paced discussions about technique, ingredient choice, recipes and flavors, and nationwide K-12 culinary success stories. Be prepared to work with your peers in small groups.
Operating a Simple and Effective Mobile Summer Foods Program
Sunday 2:15 pm–3:15 pm; Key Area 2 – Operations
Speaker(s): Heather Mortensen
Starting a mobile summer foodservice program is easier than you think. Learn how to organize a simple menu, execute a fail-proof delivery system, gain volunteer help and reach rural or suburban communities where distance and lack of transportation can be a major hurdle for foodservice providers.
The Struggle Is Real: A Multi-Generational Conversation about Working Together
Sunday 2:15 pm–3:15 pm; Key Area 3 – Administration
Speaker(s): James Lesley, Beth Wallace, MBA, SNS, Jeremy West, CDM, SNS
Made up of a multi-generational panel from the same child nutrition team, these panelists provide attendees with tips for communication, recognition, goal setting and career advancement while acknowledging the general quirks and strengths of each individual.
Three Former Health Department Inspectors Walk Into YOUR School...
Sunday 2:15 pm–3:15 pm; Key Area 2 – Operations
Speaker(s): Daniel Ellnor, CP-FS, SNS, Shonia Hall, SNS, Jessica Shelly, MBA, SNS
What is the health inspector looking for when they come into your kitchen? Make sure that you are prepared and not scared the next time the health department comes knocking! Dan Ellnor, SNS, Shonia Hall, SNS, and Jessica Shelly, MBA, SNS, are former health department inspectors now working in school lunchrooms and central kitchens and will provide the inside scoop!
We Serve Nutrition!
Sunday 2:15 pm–3:15 pm; Key Area 1 – Nutrition
Speaker(s): Lindsey Schoenfeld, RDN, Vahista Ussery, MS, MBA, RDN
We are all bombarded with nutrition advice—but how much of this advice is accurate and what does it mean for school meals? In this session, nutrition myths and misunderstandings will be “busted” with real science, so that you can confidently plan and prepare appealing and nutritious meals for your students! You’ll also gain tools and tips to learn the “how” and “why” of menuing healthy and well-balanced meals that meet school nutrition guidelines.
What’s Your Story? Use the Power of Story to Confidently Inspire Change
Sunday 2:15 pm–3:15 pm; Key Area 4 – Communications & Marketing
Speaker(s): Jill Castle, MS, RDN
No matter who’s listening—children, parents, a boss, the teaching staff—a story can connect people on a personal level, teach important lesson and remodel thoughts and ideas. In this session, join nutrition and communications expert Jill Castle, MS, RD, to experience examples of powerful school nutrition stories and the lessons they teach. You’ll be encouraged to explore and mine your own personal stories, apply an effective talk structure and add experience and evidence, while sharing a unique point of view to confidently highlight the benefits of school nutrition.
Your Students: Healthy, Happy & Whole
Sunday 2:15 pm–3:15 pm; Key Area 1 – Nutrition
Speaker(s): Caitlin Merlo, Katherine Park, Marlene Phieffer
The road to student wellness doesn’t start and stop at the cafeteria door. But what can you do beyond your domain to boost support for school-wide wellness activities? The CDC’s Whole School, Whole Community, Whole Child Program provides a framework for greater alignment, integration and collaboration among all school community stakeholders. With the knowledge that healthy students are better learners, we can work together to make our common goal a common reality. Come learn how.
13 Common Errors That Manager Make and How to Avoid Them (Back by Popular Demand from #ANC18)
Monday 8:15 am–9:15 am; Key Area 3 – Administration
Speaker(s): Curtistine Walker, MEd
Discover the top 13 common errors that managers make 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 learning how to avoid them will enable participants to become more effective communicators and managers.
Advancing Farm to School with Local School Wellness Policies
Monday 8:15 am–9:15 am; Key Area 1 – Nutrition
Speaker(s): USDA Representative
Explore examples of how school wellness policies have incorporated farm to school activities, including local food procurement, school gardens and nutrition education. Bring back concrete examples of how to leverage wellness policies to strengthen farm to school initiatives in your district.
Become a Video Rockstar—Tips and Tricks to Engage Your Target Audience
Monday 8:15 am–9:15 am; Key Area 4 – Communications & Marketing
Speaker(s): Michelle Michaud
Video is everywhere—especially on social media—Facebook, YouTube, Instagram and Twitter. So, why not tap into your teams' natural affinity for video by talking to them daily through a private Youtube channel? It's simple if you know basic tips and tricks. Through this interactive session, you'll learn the do's and don’ts of creating compelling video from production to messaging that your team will want to watch every day.
Developing A+ Marketing Materials
Monday 8:15 am–9:15 am; Key Area 4 – Communications & Marketing
Speaker(s): Jennifer Craig SNS, Holly Frias, SNS, Justin Jasmin
Ready to market your cafeteria promotions with professional and fun posters, flyers and other printed materials? Do you want to rock your Twitter, Facebook or Instagram posts with awesome graphics? Learn tips and tricks for working in Microsoft Publisher and Adobe Photoshop, how to communicate your needs with a graphic designer and discuss solutions to common problems associated with developing and distributing effective marketing tools.
From No to Go: Influencing Key Stakeholders to Implement Breakfast After the Bell
Monday 8:15 am–9:15 am; Key Area 2 – Operations
Speaker(s): Jeanne Ambriz; Michelle Kruse, RDN; Krista McGee; Sarah Murphy Youssef, MS; Catherine Panfilio, RDN
Discover strategies to influence key stakeholders to help you start or expand breakfast after the bell programs. Hear from operators who will describe how they made adjustments to meet stakeholders’ needs. From cutting-edge technology to collecting student food preferences, this workshop will help you turn your breakfast after the bell ideas from a “no” to a “go” in no time.
Gettin' Saucy with Your Menus!
Monday 8:15 am–9:15 am; Key Area 1 – Nutrition
Speaker(s): Sharon Schaefer, SNS
Are you ready go from average to unforgettable? Join Chef Sharon Schaefer, SNS, as she shares her winning global sauce recipes to perk up any school lunch! Elevate burgers, pizza, tacos and even rice by using six flavor-packed sauces that only take minutes to prepare.
Master the Disaster: Work with USDA to Support Survivors in Your Community
Monday 8:15 am–9:15 am; Key Area 3 – Administration
Speaker(s): USDA Representatives
Are you ready if a natural or man-made disaster hits your district? This session will highlight USDA resources available to assist child nutrition program operators during and following disasters, provide information on developing a disaster response plan and explain how USDA, State Agencies and program operators work together during disasters to help support affected schools, school districts and communities.
Perfecting Pop-Up Concepts: Using Simple Carts and Kiosks to Engage Students in School Meals
Monday 8:15 am–9:15 am; Key Area 2 – Operations
Speaker(s): Haylee Dussault, MPH, RD; Dayle Hayes, MS, RD, April Liles, RD, SNS
Learn what to consider to successfully plan, implement and evaluate pop-up concepts in school nutrition programs. Topics covered include menu planning, expanding breakfast programs, food trucks, online ordering and equipment.
Reduce, Reuse, Recycle: Hot Tips for Cutting Food Waste
Monday 8:15 am–9:15 am; Key Area 2 – Operations
Speaker(s): JoAnne Berkenkamp; Jean Ronnei, SNS; Sandra Voss, MS, RD, SNS; Bertrand Weber
You work hard to give the kids you serve the best food you can and you don’t want to see it go to waste. Join us for the latest hot tips on keeping good food from going to waste in your cafeterias. We’ll share our experiences and welcome you to share yours.
Romaine Calm: How to Handle a Food Recall
Monday 8:15 am–9:15 am; Key Area 2 – Operations
Speaker(s): Cynthia Johnson
The speed of responding to a food recall plays an important part in keeping student customers safe. Discover how the food recall notification process works and the critical activities that need to be performed when a recall is issued.
Stop Letting Difficult People Ruin Your Day (and Your Life)!
Monday 8:15 am–9:15 am; Key Area 3 – Administration
Speaker(s): Jeff Joiner, MA
We all have difficult people in our lives. Whether they are bullies, gossips, know-it-alls or energy-thieves, they wear us down and wear us out! Learn to effectively manage these problem relationships to help reduce your stress, improve your work environment and set you free!
USDA Update for State Agencies (State Agency Section Meeting/USDA Workshop)
Monday 12:00 pm–2:00 pm; Key Area 2 – Operations
Speaker(s): USDA Representatives
This session is a must-attend for all state agency staff looking for the most up-to-date information on the USDA’s recent activities, and upcoming areas of interest for this important member segment.
Answering the USDA Foods Riddle: How Do I Divert What I Will Use and Use What I Divert?
Monday 2:00 pm–3:00 pm; Key Area 2 – Operations
Speaker(s): Robin Bowman, Jonathan Ford
It sounds like a riddle and can feel quite mysterious! In this interactive session, you will learn how to use commodity calculators to divert what you will use and then learn some magic tricks for forecasting, so you will use what you divert! You’ll gain accurate planning for full utilization of entitlement dollars—exactly what every fiscally sound program needs!
Awesome Management: Pointing Your Employees In the Right Direction
Monday 2:00 pm–3:00 pm; Key Area 3 – Administration
Speaker(s): Curtistine Walker, MEd
Although job descriptions are great tools for managing employees’ daily responsibilities, there is much more involved to successfully point employees in the right direction for maximum performance. Learn how to combine administrative tools with your knowledge of employees’ strength areas to create a successful, flexible plan for guiding employees. The end result: awesome management!
Become a Recall Rock Star!
Monday 2:00 pm–3:00 pm; Key Area 2 – Operations
Speaker(s): USDA Representatives
Recalls unfold quickly and require rapid communication and action to prevent illness or injury to students and staff. To complicate matters, each recall is different. Food safety experts from USDA will discuss the steps that outline the USDA response to a recall involving USDA Foods, as an example. Real-life scenarios will be presented and discussed to clarify the recall process.
Best Practices and Research Posters: A Walking Tour (College Section Meeting)
Monday 2:00 pm–3:00 pm; Key Area 1 – Nutrition
Speaker(s): Rachel Findley, MS
Back by popular demand! This “tour” of the School Nutrition Research and Best Practices Showcase offers firsthand insights behind the displayed results—direct from the poster authors. Be the among the first to discover helpful research and innovative practices. This year’s Showcase will be located in a central convention space area among SNA’s #ANC19 activities.
Build Your Brand as a Nutrition Hub in the Community
Monday 2:00 pm–3:00 pm; Key Area 2 – Operations
Speaker(s): Jill Kidd, MS, RD, Sarah Murphy Youssef, MS, Jean Ronnei, SNS, Ellen Thomson
If you offer breakfast, lunch, summer, snacks and supper, learn how you can position your school meal program as a nutrition hub in the community. You’ll learn how to develop a brand, logo and marketing strategy to build participation, increase visibility and establish trust for the school district nutrition services department.
Food Fact vs. Fiction: Paleo, Keto, Vegan, Vegetarian—What is the Truth and Why?
Monday 2:00 pm–3:00 pm; Key Area 1 – Nutrition
Speaker(s): Jim Painter, PhD, RD, Sharon Schaefer, SNS
Determining what is a nutrition fact and what is simply fiction can be a daunting process. With the right information, you can proactively plan for those discussions and focus on the different research-based nutrition principles found in popular diets/lifestyles. Join this science-based discussion with Dr. Jim Painter, RD and Chef Sharon Schaefer, SNS, to learn more about facts and food trends, compare popular diets and dispel unfounded food fears.
How to Calculate and Establish Meals Per Labor Hour (MPLH)
Monday 2:00 pm–3:00 pm; Key Area 3 – Administration
Speaker(s): Kymm Mutch, MS, RDN, CD
Learn how to calculate MPLH using the Institute of Child Nutrition’s Essential Key Performance Indicators (KPIs) for School Nutrition Success. The use of MPLH data can help drive cafeteria staffing decisions and be used as a tool to manage labor budgets. You’ll will gain understanding of how Meal Equivalents (MEQs) are the backbone of other KPIs as well as how to calculate MEQs for use in the MPLH formula.
Let's Get Ready: How to Prepare for Procurement Reviews
Monday 2:00 pm–3:00 pm; Key Area 2 – Operations
Speaker(s): USDA Representatives
Complying with procurement regulations is critical to the success of your administrative review or procurement review. This session will identify the most common areas of non-compliance state agencies identify in regard to federal procurement standards and discuss actions you can take now to ensure your procurement processes are ready for a procurement review anytime during the school year.
LIVE from Saint Louis: It’s TIPS for School Meals That Rock!
Monday 2:00 pm–3:00 pm; Key Area 4 – Communications & Marketing
Speaker(s): Dayle Hayes, MS, RD, Jeanne Reilly, NDTR, SNS
Wow—5,000+ participants in less than a year! The phenomenal success of the "TIPS for School Meals That Rock" Facebook group demonstrates the incredible value of online networking to share school nutrition success strategies. In this interactive, live roundtable session, attendees will problem solve together in person—and with participants online! Come immerse yourself in a collaborative “School Nutrition Think Tank” and, in the process, learn how you can best use social forums back home.
Making Sense of Community Eligibility Provision (CEP)
Monday 2:00 pm–3:00 pm; Key Area 2 – Operations
Speaker(s): USDA Representatives
Join representatives from USDA, fellow state administrators and local agency operators to get the facts on the Community Eligibility Provision (CEP). In this interactive session, participants will learn how to determine the financial viability of the provision, how it may reduce administrative burdens and unpaid meal charges and increase participation.
Powered by Plants! The Future of Protein
Monday 2:00 pm–3:00 pm; Key Area 1 – Nutrition
Speaker(s): Laura Benavidez, Heather Torrey MS, RD, SNS
Across the country, changing palates and evolving personal beliefs have led to greater consumer interest in plant-based protein sources. In this session, we will dive into the world of plant-based protein and how you can incorporate vegetarian and vegan options in your meal program. We will cover topics that include: the reasons individuals choose plant-based diets, nutrition considerations of plant-based diets, meal pattern and menu-planning considerations, as well as easy (and tasty!) menu ideas you can bring back to your schools to try. Join us to discover how your school can be powered by plants!
SNA Legislative Update
Monday 2:00 pm–3:00 pm; Key Area 3 – Administration
Speaker(s): Sara Gasiorowski, SNS, Cathy Schuchart
The new 116th Congress is well underway! Join us for the 2019 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 Administration, the new Congress and U.S. Department of Agriculture (USDA).
Tools for Employee Performance Management
Monday 2:00 pm–3:00 pm; Key Area 3 – Administration
Speaker(s): McKenna Bush
Having trouble managing employee performance? Come learn about specific ways to define the problem, tools to manage performance and tips for navigating difficult conversations.
Blast Off With Out-of-This-World Breakfast Strategies
Monday 3:15 pm–4:15 pm; Key Area 2 – Operations
Speaker(s): Annessa Bontrager; David Grotto, RD, Stephanie Dove, MBA, RDN, SNS; Sarah Murphy Youssef
Join our intergalactic panel of school breakfast experts who will share insights on cosmic trends designed to maximize participation during National School Breakfast Week (NSBW) and all year long. From speed-of-light order processing to social media, and global flavors to use of plant-based proteins, the fantastic “voyages” and grants that will be featured in this session will serve as the booster rocket you need to take breakfast into the stratosphere! Make the fork be with you!
Buy American Compliance—You Can Do It!
Monday 3:15 pm–4:15 pm; Key Area 2 – Operations
Speaker(s): USDA Representatives
Struggling to obtain food components that meet the Buy American provision? Join the USDA team to find out about the foods from various states to consider when developing food solicitations, whether food is purchased through a food distributor, food service management company or when processing USDA Foods.
Closing the Gap for All USDA Foods Stakeholders
Monday 3:15 pm–4:15 pm; Key Area 2 – Operations
Speaker(s): Mike Birkmeyer, Carole Erb, Barbara Harral, Sean Leer, Gary Vonck
Key stakeholders in the USDA Foods process will provide an in-depth look at the entire process of USDA Foods forecasting, diverting and purchasing to make sure the entire system is smooth, and that all stakeholders communicate with one another.
Customer Service for Kids!
Monday 3:15 pm–4:15 pm; Key Area 4 – Communications & Marketing
Speaker(s): Maureen G.("MGM") Mulvaney
As a school nutrition professional, you have the power to positively influence students in so many ways. Keynote speaker MGM will help you discover your power to provide gentle nudges that can influence eating behavior, reduce plate waste and help students succeed—all through customer service.
Effective Conflict Management
Monday 3:15 pm–4:15 pm; Key Area 3 – Administration
Speaker(s): Mary Begalle, PhD, RD, SNS
As directors and supervisors, we have all encountered difficult people at work. Managing conflict constructively is critical to improving overall employee morale and teamwork. Learn the steps you can take to better understand the root cause of conflict and strategies to diffuse it.
Lead By Example—Know Your Superpower (Back by Popular Demand from #ANC18)
Monday 3:15 pm–4:15 pm; Key Area 3 – Administration
Speaker(s): Vanessa Hayes, SNS, Jeremy West, CDM, SNS
This edu-taining session was a hit at last year’s ANC. In case you missed it, here is your chance to discover the intentional journeys of two SNA leaders, including their victories and defeats, as well as “the best thing that could have never happened.” Be prepared to be inspired and motivate your teammates.
Make the Most of Mentoring Relationships
Monday 3:15 pm–4:15 pm; Key Area 3 – Administration
Speaker(s): Jeanne Reilly, DTR/I, SNS
Trying to navigate the changing world for school nutrition can be overwhelming! Developing great mentoring relationships is key to professional growth. To help empower your team and to inspire personal and professional growth, learn how to create a mentorship culture within your department.
The Paper Chase: Documenting Your HACCP Plan
Monday 3:15 pm–4:15 pm; Key Area 2 – Operations
Speaker(s): Carol Longley, PhD, RDN, LDN, Cyndie Story, PhD, RD; CC, SNS; Catherine Strohbehn, PHD, RD
Join this interactive session to understand the key elements of developing a HACCP plan, including the paperwork that documents best practices that need to be followed and audience-involved, role play activity. Participants will gain tips on communicating to all district staff how even minor deviations from SOP’s contribute to the risk of foodborne illness and why documentation is needed. Examples of best practices in establishing safe share tables will also be provided.
Preschool Meal Pattern—Now What?
Monday 3:15 pm–4:15 pm; Key Area 3 – Administration
Speaker(s): USDA and State Agency Representatives
This session aims to increase participants’ effectiveness in utilizing the preschool meal pattern and will also serve as an opportunity for participants to ask any questions about the updated meal pattern. Join a panel of USDA and state agency experts as they discuss best practices, lessons learned and available resources related to the preschool meal pattern.
SNA Legislative Update (Repeat)
Monday 3:15 pm–4:15 pm; Key Area 3 – Administration
Speaker(s): Sara Gasiorowski, SNS, Cathy Schuchart
In case you missed it earlier...the new 116th Congress is well underway! Join us for the 2019 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 and Legislation Committee Chair will discuss what’s in store with the Administration, the new Congress and U.S. Department of Agriculture.
Social Media: Marketing Strategies to Build Your Following
Monday 3:15 pm–4:15 pm; Key Area 4 – Communications & Marketing
Speaker(s): Ashley Summers
Learn how to craft simple social media strategies to achieve your goals on Facebook, Twitter and Instagram, and discover advanced marketing ideas to accelerate your program's growth. Keeping up on the latest social media trends and targeting each social media platform's specific audience are essential for your program's success.
What to Do When Disaster Strikes
Monday 3:15 pm -4:15pm; Key Area 3 – Administration
Speaker(s): Chris Kamradt, SNS, Carilyn Valentin
Hurricanes. Tornadoes. Floods. Fire. Every year, communities across the U.S. face the consequences of natural and man-made catastrophes. Will yours be next? Learn from experienced school nutrition directors in Texas and Puerto Rico who have had the unfortunate experience of dealing with disasters. They will help you learn to prepare, respond and recover should the worst happen.
Aquaponics: Another Option for Your Farm-to-School Toolbox
Monday 4:30 pm–5:00 pm; Key Area 1 – Nutrition
Speaker(s): Mark Balfour
Learn how a school district with long winters and a short growing season established an aquaponic greenhouse to support its farm-to-table priorities. Aquaponics combine aquaculture (raising fish, snails, etc. in tanks) with hydroponics (cultivating plants in water) to grow such foods as lettuce, spinach, herbs, onions, tomatoes, cucumbers and peas year-round. The greenhouse is used to teach students about agriculture and the values of a self-sustaining ecosystem.
Connecting the Cafeteria to the Classroom
Monday 4:30 pm–5:00 pm; Key Area 1 – Nutrition
Speaker(s): Samantha Ronk, RD
Looking for innovative ways to engage your student customers and connect your school cafeteria to the classroom? Discover how one district worked with the curriculum department to build lesson plans that have been implemented state-wide! From Kindergarten Kitchen Career Tours, to Fourth Grade Farm Festivals, you'll walk away with lesson plan templates and ideas for use in grades K-12.
Cracking the Code: Building Educator Buy-In for Breakfast in the Classroom
Monday 4:30 pm–5:00 pm; Key Area 1 – Operations
Speaker(s): Arianne Corbett, RD, Amanda Musick, RD, DN
Breakfast in the classroom (BIC) offers unmistakable benefits for school nutrition programs including increased participation, increased reimbursements and reduced stigma for students. However, most educators are unaware of the program's academic benefits. Learn how to speak the language of educators and make the case that BIC helps not only the school nutrition program, but also a school district’s academic success.
Discover SNA’s Training Zone
Monday 4:30 pm–5:00 pm; Key Area 3 – Administration
Speaker(s): Toni Aiken, Ashley Powell, PhD, SNS, Gretchen Wilson, SNS
SNA’s new Training Zone is a one-stop shop for high-quality SNA training including webinars, online training courses and allows for easy printing of certificates of completion. Join school nutrition operators who have taken the Training Zone for a test drive in their districts and learn how you and your team can benefit from this great resource.
Get on Board! Starting a Food Truck (Back by Popular Demand from #SNIC19)
Monday 4:30 pm–5:00 pm; Key Area 2 – Operations
Speaker(s): Kelli Cook
Ready to roll your way into the hearts and minds of your school community? Discover how a small Georgia district used a food truck to gain greater participation, awareness and acceptance among students and other stakeholders. Buckle up for a mad dash through purchasing, funding, menus, staffing and more implementation strategies.
Perk Up Participation with Coffee as Part of a Reimbursable Meal
Monday 4:30 pm–5:00 pm; Key Area 1 – Nutrition
Speaker(s): Lora Gilbert, MS, RD, SNS
The next big innovation is here…coffee as part of a reimbursable meal! Yes, it can be done. Hear about the exciting pilot program Orange County Public Schools developed to serve kids the coffee they crave while maximizing the nutrients they need.
School Nutrition Playbook—Filling the Gap with School Meals (Back by Popular Demand from #SNIC18)
Monday 4:30 pm–5:00 pm; Key Area 1 – Nutrition
Speaker(s): Warren DeShields
Early and/or short lunch periods could mean that students who participate in after-school interests don’t have the fuel they need! Come see how you can work with school clubs and athletic teams to start a CACFP program that will keep students nourished long after the final school bell.
Shhhhh! It's a Secret (Diner)!
Monday 4:30 pm–5:00 pm; Key Area 4 – Communications & Marketing
Speaker(s): Jessica Shelly, MBA, SNS
When you visit the lunchroom, everything seems to be complying and working efficiently... but that's not what your data shows. What's happening when you aren't there? Discover how a Secret Diner Program can give you a unique look at your operation and provide valuable feedback to help you make improvements to food quality and customer service!
Sizzling Summer Fun with Summer Feeding (Back by Popular Demand from #SNIC19)
Monday 4:30 pm–5:00 pm; Key Area 2 – Operations
Speaker(s): Donette Worthy, SNS
The concept of feeding hungry kids when school is out is a no-brainer. The practicalities of doing so? That’s another thing. How can you be a summer feeding innovator in your community and reach more kids with the meals they need? One director shares her secrets to launching and expanding a successful summer feeding program.
Connecting with Customers
Tuesday 9:45 am–10:45 am; Key Area 4 – Communications & Marketing
Speaker(s): Cynthia Johnson
Learn how to provide customers with a positive overall experience and how to effectively respond, but not immediately react, to their concerns and complaints. Discover ways to rephrase words so effective and respectful communication can occur.
Managing Emojis: Keep Your Emotions Under Control Even During the Most Difficult Encounters (Employee/Manager Section Meeting)
Tuesday 9:45 am–10:45 am; Key Area 3 – Administration
Speaker(s): Tami West, PhD, MS
Does this sound familiar? "It makes me so mad when…" "My co-workers don’t pull their weight!" "My employees are so negative!" "People don't listen!" "I got moved to a different job/line/school!" School nutrition staff often deal with constant change, limited budgets, parents, teachers, administrators and more. Keeping these special circumstances in mind, Tami will teach you how to identify and overcome four emotional traps that may keep you from serving your customers while keeping your emotional health intact.
Meal or No Meal?
Tuesday 9:45 am–10:45 am; Key Area 2 – Operations
Speaker(s): USDA Representatives
Identify a reimbursable meal quickly and correctly with everyone’s favorite game: Meal or No Meal? USDA will also unveil new training and guidance materials you can bring back to your district.
Take a Trip Through the Tummy
Tuesday 9:45 am–10:45 am; Key Area 1 – Nutrition
Speaker(s): Karen Olsen, RDN, SNS
Follow a school lunch through the hidden and amazing world of the human digestive tract. Discover why fiber and fluid are important, how a high-fat diet can bog down the system and what happens to protein and sugar.
Coffee Express: Increase High School Sales With A Coffee Bar
Tuesday 2:30 pm–3:30 pm; Key Area 4 – Communications & Marketing
Speaker(s): Michelle Wagner, Lynelle Johnson, SNS
Have you ever wondered what it would be like to have a coffee shop in your high school? Attend this session to learn about implementing this on-trend concept as a part of your school nutrition program—and how it can increase both reimbursable meals and a la carte sales.
Culinary Skills Lab (Back by Popular Demand from #ANC18) (Repeat)
Tuesday 2:30 pm–3:45 pm; Key Area 2 – Operations
Speaker(s): Sharon Schaefer, SNS, Cyndie Story, PhD, RD, CC, Brenda Thompson-Wattles, RDN
SNA’s Chef Task Force Trio is back with an all-new session on garnishing, kitchen hacks and utilizing herbs and spices. First, Chef Sharon will “schoolify” garnishing tricks used in the restaurant industry. Next, Chef Cyndie will introduce easy methods to speed up quantity food production. Finally, Chef Brenda will help you spice up your recipes with hints of fresh herbs and spices.
Extreme Makeover: Cafeteria Edition—Part I
Tuesday 2:30 pm–3:30 pm; Key Area 2 – Operations
Speaker(s): Benjamin Freedman, Jennifer Havers, MPH, RD, LDN
Does your cafeteria need a facelift, or maybe just a minor nip and a tuck? We’ll walk you through the renovation process from the idea to the big reveal. Attendees can plan to take part in Part I and II (at 3:45 pm) or attend each program independently.  
Game Changers: Separating the BEST from the Rest (Richard B. Russell Leadership Series)
Tuesday 2:30 pm–3:30 pm; Key Area 3 – Administration
Speaker(s): Ervin Watson, MBA
Learn the four keys that turns leaders into winners both on and off the field of play (aka work). This energetic presentation featuring keynote speaker Ervin Watson identifies the four big things you can do daily to strengthen your leadership and become an impactful “game changer.”
Hut 1, Hut 2: Performance Coaching and Mentoring Managers
Tuesday 2:30 pm–3:30 pm; Key Area 3 – Administration
Speaker(s): Marjuyua Lartey, PhD, RD, Kristi Lewis, PhD
One of the first steps necessary to improve performance in the workplace is coaching and mentoring. In this session, representatives from the Institute of Child Nutrition will share a competency-based performance appraisal tool designed to address the observable and measurable knowledge, skills and abilities recommended for effective school nutrition managers. This powerful tool can help you improve the performance of school nutrition managers.
Scratch Recipes and Menu Ideas to Increase Participation
Tuesday 2:30 pm–3:30 pm; Key Area 1 – Nutrition
Speaker(s): Candyse Walker, Michael Yip
Join a school nutrition chef and director team as they share easy-to make-scratch and semi-scratch recipes, Latin-and Mediterranean-inspired menu items, a variety of sauces and more. Ideas presented will also utilize USDA Foods, making it easier to meet school nutrition guidelines.
Simple Solutions for Handling Change
Tuesday 2:30 pm–3:30 pm; Key Area 4 – Communications & Marketing
Speaker(s): Bart Christian
Change seems to be the only constant in our world. This funny and insightful message will help the audience recognize non-productive behaviors that can make even the smallest changes difficult. We will identify individual purpose and distinguish those things that are just not worth the fight. Also, coping strategies are presented that can make changes work for you and seemingly difficult situations turn out more positively.
Staffing Woes: Labor Shortages & Under-skilled Employees?
Tuesday 2:30 pm–3:30 pm; Key Area 3 – Administration
Speaker(s): Kymm Mutch, MS, RDN, CD, Jean Ronnei, SNS
Unfortunately, most districts are facing labor shortages, and not enough employees can create stress on the team and may lead to morale issues. In addition, food quality and customer service may suffer. Discover strategies to maximize labor while minimizing stress on your cafeteria staff. This session will have you looking at menus, purchasing and production schedules to balance the work load.
Take Charge of Food Allergy Management
Tuesday 2:30 pm–3:30 pm; Key Area 1 – Nutrition
Speaker(s): Caitlin Merlo, Katherine Park
The incidence of food allergies among children is increasing—and 1 in 5 students with food allergies is expected to have a reaction while at school. Will you know what to do? The U.S. Centers for Disease Control & Prevention has developed school-based tools to help staff prevent and manage severe allergic reactions. Hear how one local school district has used these resources to engage teachers and school nutrition team members to change policies and implement best practices.
USDA Update
Tuesday 2:30 pm–3:30 pm; Key Area 3 – Administration
Speaker(s): USDA Representatives
Come learn the latest developments in child nutrition programs and research, as well as USDA Foods and other initiatives.
Using CEP at Schools with Identified Student Percentages Below 60 Percent
Tuesday 2:30 pm–3:30 pm; Key Area 3 – Administration
Speaker(s): Alison Maurice, Robert Shaheen
Schools across the country are successfully implementing the Community Eligibility Provision (CEP) at a whole range of identified student percentages (ISP). Some school districts are missing out on the benefits—such as increased participation and decreased administrative burdens—because they believe their ISP is too low. Learn budget forecasting strategies and the available resources that can help school districts determine the financial viability of offering free meals to all students.
Your Superintendent: Positive Partner or Distant Stranger?
Tuesday 2:30 pm–3:30 pm; Key Area 4 – Communication & Marketing
Speaker(s): Gay Anderson, SNS, Jarod Larson, PhD
In Brandon Valley, South Dakota, SNA President Gay Anderson and Superintendent Dr. Jarod Larson have formed an enviable partnership of mutual understanding and support. How can you get on the same page with your own superintendent? Come learn the secrets of their success and discover how to speak the language of school administration.
A Director's Guide to S.L.A.Y. the Administrative Review (Back by Popular Demand from #ANC18)
Tuesday 3:45 pm–4:45 pm; Key Area 3 – Administration
Speaker(s): Audrey Hamilton, Kokeeta Wilder, MS, Alyssia Wright, EdS
Does the thought of an Administrative Review frighten you? Hear from school nutrition directors who have created the “Successful, Logical, Accurate, Yielding positive results” method (SLAY) to achieve successful Administrative Reviews. In this session you will be provided a standard blueprint that can be followed for preparation, organization and training.
Extreme Makeover: Menu Edition—Part II
Tuesday 3:45 pm–4:45 pm; Key Area 1 – Nutrition
Speaker(s): Benjamin Freedman, Jennifer Havers, MPH, RD, LDN
Do your menus need a makeover? Discover how a static menu, along with a sprinkle of new recipe strategies and a dash of creative marketing initiatives, can boost your participation and bring kids back to school lunch. Plan to attend parts I (at 2:30 pm) and II or attend each program independently.  
Food Mashups & Instagrammable Foods: Creative Ideas To Grow Participation!
Tuesday 3:45 pm–4:45 pm; Key Area 1 – Nutrition
Speaker(s): Michael Craig; Meghan Martinson
As the largest generation of foodies, today’s students love Instagrammable foods and unique dining experiences. Hear how one school district implemented a revolutionary food fusion process in their meal planning and drove participation. What started as a "spaghetti taco" experiment has evolved to Asian Spaghetti, Banh Mi Hot Dogs, Garlic Bread Grilled Cheese and more!
Lateral Mentoring
Tuesday 3:45 pm–4:45 pm; Key Area 3 – Administration
Speaker(s): Stefanie Dove, MBA, RDN, SNS; Amanda Venezia, SNS; Keisha Williams; Donette Worthy, SNS
You are ready to take the next step in your school nutrition journey. Awesome! Are you ready for a mentor, but don’t know where to start? Hear from four school nutrition professionals from different states who found each other and discovered the amazing benefits of lateral mentorship. Plus, you will set a tangible goal for your career advancement and target those who can help you achieve your dream.
Maximizing all Programs: Breakfast, Lunch, Afterschool and Summer Meals
Tuesday 3:45 pm–4:45 pm; Key Area 2 – Operations
Speaker(s): Stephanie Bruce, MBA, Alison Maurice, Brad Trudeau, SNS
One in six children do not have consistent access to food. Most schools already offer school breakfast and lunch, but some have yet to include afterschool and summer meals. Learn how to maximize all child nutrition programs by partnering with community organizations to help students in need while making it work financially.
Mistakes I've Made at Work—Tales from a New (Millennial) Director
Tuesday 3:45 pm–4:45 pm; Key Area 3 – Administration
Speaker(s): Christine Clarahan RD, SNS
Whether you are in a single-school district or a major-city, being a new director can be incredibly challenging, especially if you are younger than most of your staff. Do you know how to bounce back from a bad encounter, keep up with personnel documentation or handle “Freedom of Information Act” requests? Let Christine Clarahan, RD, SNS, share common mistakes and tips learned along the way to help you succeed as a director
One Director, Multiple Districts
Tuesday 3:45 pm–4:45 pm; Key Area 3 – Administration
Speaker(s): Shelly Laaser
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.
Personality Types: Is Harmonious Teamwork Possible?
Tuesday 3:45 pm–4:45 pm; Key Area 3 – Administration
Speaker(s): Cynthia Sevier, SNS
Are you the “difficult” person on your team or is everyone else the reason for poor performance and inefficiency? Come dive into a review of common personality types. We’ll discuss how to leverage their respective strengths, address problem behaviors and build relationships to support a productive, happy team.
Recipes for Success in School Baking
Tuesday 3:45 pm–4:45 pm; Key Area 1 – Nutrition
Speaker(s): Leigh Ann Bozung
Learn how to implement a scratch baking program, develop baking recipes and gather materials to use in your program.
Redesign Your Line: Ways to Give Your Space a Face Lift
Tuesday 3:45 pm–4:45 pm; Key Area 1 – Operations
Speaker(s): Nancy Lane, Shenae Rowe, RDN
Learn simple, easy and cost-effective ways to redesign your cafeteria line and create an inviting space for everyone that walks into the cafeteria! Attendees will review before and after photos to gain first-hand experience of specific ways to improve a space including merchandising techniques and material selection.
 

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2900 S. Quincy Street, Suite 700
Arlington, VA 22206
servicecenter@schoolnutrition.org  

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

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