Education Sessions by Key Area

Education session highlights for ANC 2019. Be sure to check out the exciting 30-minute Ideas@Work sessions, section meetings and pre-conference workshops!

Nutrition Operations Administration Comm. & Marketing  

KEY AREA 1: Nutrition

Accommodating Special Diets
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.

Advancing Farm to School with Local School Wellness Policies
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.

Buying Local Food on a Budget - Getting the Most Bang for your Buck
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 food on tight budgets. Get ready to re-imagine farm to school as a series of smart community investments with measurable returns, rather than “out of reach” for school meal programs.

Creative Recipes Using USDA Foods – Back by Popular Demand from #ANC18
Maximizing USDA Foods requires ongoing planning and forecasting, as well as recipe and menu development. Join Malissa Marsden as she offers speed scratch techniques and great recipes using USDA Foods to leverage today’s trendy menu concepts.

Extreme Makeover: Menu Edition – Part I
Do your menus need a makeover? Discover how a static menu, along with a sprinkle of new recipe strategies and a dash of creative merchandising, can boost your participation and bring kids back to school lunch. Plan to attend parts I and II or attend each program independently.

Farm to Table: A Small District Approach to Partnership in Nutrition
Come along a journey to learn how one school district in rural Georgia increased their nutritional awareness, participation, and education through the implementation of a Farm to School program. You’ll learn to leverage partnerships, grant opportunities, and how to create a nutrition education program centered around the Farm to Table program.

Food Allergy Management: CDC Tools for Schools
The incidence of food allergies among children is increasing, and according to the Center for Disease Contral (CDC) data, 1 of 5 students with food allergies will have a reaction while at school. Learn how you can use the CDC’s resources to help schools prevent and manage severe allergic reactions in schools. Hear how one local school district has used these resources to engage teachers and nutrition staff to change policy and implement best practices to prevent allergic reactions.

Food Fact vs. Fiction: Paleo, Keto, Vegan, Vegetarian - What is the Truth, and Why?
Determining a nutrition fact from fiction can be a daunting process. Can a Google search or famous blogger be a credible source for nutrition advice? If you’re not falling for the hype, your customers could be! Join this science-based discussion with Dr. Jim Painter, RD and Chef Sharon Schaefer, SNS to learn the facts, the trends, and compare popular diets. You’ll gain a food vocabulary for discussing facts and dispelling unfounded food fears.

Food Mashups & Instagrammable Foods: Creative Ideas to Grow Participation!
As the largest generation of foodies, today’s students love instagrammable foods and unique dining experiences. Hear how one school district has implemented a revolutionary food fusion process. What started as a "spaghetti taco" experiment has evolved to Asian Spaghetti, Banh Mi Hot Dogs, Garlic Bread Grilled Cheese and more! Come learn about the journey and take back ideas to include in your menu planning to drive maximum participation!

Gettin' Saucy with Your Menus!
Are you ready go from average to unforgettable? Join Chef Sharon Schaefer, SNS as she shares her winning 6 Global Sauce Recipes to PERK up any school lunch! Elevate, burgers, pizza, tacos, even rice by using 6 simple sauces that only take minutes to put together in a school kitchen.

Healthy Students Are Better Learners!
Research shows that healthier students are better learners. However, getting support for school wellness activities can be challenging due to limited resources and time. The CDC’s Whole School, Whole Community, Whole Child Program provides a framework for greater alignment, integration and collaboration between education and health to improve each child's cognitive, physical, social and emotional development. Come learn how to use this framework to make the case for school nutrition and wellness programs!

Recipes for Success in School Baking
Learn how to implement a scratch baking program, develop a baking recipe, and gather materials to use in your program.

Scratch Recipes and Menu Ideas to Increase Participation
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 assist in utilizing USDA Foods and making it easier to meet school nutrition guidelines.

Take a Trip Through the Tummy
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.

We Serve Nutrition!
We are all bombarded with nutrition advice – but how much this advice is accurate and what does it mean for school meals? In this session, nutrition myths and misunderstanding 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.

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KEY AREA 2: Operations

Answering the USDA Foods Riddle: How Do I Divert What I Will Use and Use What I Divert?
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! Accurate planning for full utilization of entitlement dollars - exactly what every fiscally sound program needs!

At Risk-Afterschool Meals: Rebranding Supper as a “Super Snack”
Did you know? 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 a super-Snack model increases participation, meets CACFP requirements and the needs of providers unable to prepare traditional hot dinner foods.

Become a Recall Rock Star!
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 untangle the recall process.

Build Your Brand as a Nutrition Hub in the Community
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.

Buy American Compliance and the Procurement Review
School districts must follow the Buy American provision when purchasing food for school nutrition programs. Join the experts at USDA to learn about the most common areas of non-compliance and discuss actions you can take now to ensure your procurement processes are ready your next procurement review.

Chill Out and Prevent Temperature Abuse
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.

Closing the Gap for All USDA Foods Stakeholders
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 all stakeholders communicate with one another.

Controlling Critical Quality Check Points in Your Procurement
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!

Culinary Skills Lab – Back by Popular Demand from #ANC18
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 quantity food production. Finally, Chef Brenda will help you spice up your recipes with a hint of fresh herbs and spices.

Extreme Makeover: Cafeteria Edition – Part II
Does your cafeteria need a facelift? Or maybe just a 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 or attend each program independently.

From No to Go: Influencing Key Stakeholders to Implement Breakfast After the Bell
Discover best practices to influence key stakeholders that may be preventing you from starting or expanding breakfast after the bell programs. Hear from operators who will describe how they adjusted their operations to meet stakeholder 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.

It’s Time to Talk... Chef to Chef
Calling all school chefs! Whether you have come up from the school of hard knocks, formal education, culinary apprenticeship, or are a K12 cooking veteran… this session is designed for all school chefs. Come meet representatives from SNA’s Chefs Task Force as they facilitate fun and fast-paced discussions about technique, ingredient choice, recipes, flavors, and nationwide K12 culinary success stories. Be prepared to work with your peers in small groups and share as well as gain knowledge.

Leading the Way to Grow Breakfast Participation
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 is a proven way to increase participation. Join us to decrease roadblocks and gain support from key stakeholders in schools.

Leverage the Buying Power of a Co-op for Cleaner labels and Healthier Items
How do you incorporate more whole Foods and clean labels in your menu? Co-operative 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 co-operatives working toward a good food strategy and use their experience to transform your buying group.

Making Sense of Community Eligibility Provision (CEP)
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 burden and unpaid meal charges and increase participation.

Maximizing all Programs: Breakfast, Lunch, Afterschool, and Summer Meals
One in six children live in homes that 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. Join this session to learn how to maximize all child nutrition programs by partnering with community organizations to help students in need while making it work financially.

Meal or No Meal?
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 to bring back to your district.

Meal or No Meal?: Serving BREAKFAST is Easy as 1,2,3
Identify a reimbursable breakfast quickly and correctly with everyone’s favorite game: Meal or No Meal? featuring real menus. USDA will also unveil new training and guidance materials to bring back to your district.

Minimizing Waste - Always in Good Taste!
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 thirty-year veteran of school nutrition, for a fast-paced look at minimizing waste in all three areas. Take back concrete strategies and tactics for how you can individually and collectively make a difference by conserving precious school nutrition resources.

News You Can Use: USDA Research that Can Help Improve Your Program
Research can be fun and practical! Join the USDA team as they help you put the key findings from the USDA School Nutrition and Meal Cost Study to use in your program. You’ll also discover the factors that really influence plate waste, cost, participation, and customer satisfaction.

Operating a Simple and Effective Mobile Summer Foods Program
Want to start or improve a mobile summer food service program? It 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 food service providers.

The Paper Chase: Documenting your HACCP Plan
Join this interactive session to understand the key elements of developing a HACCP plan, including the “paper work” documenting best practices that need to be followed. You’ll enjoy learning with an 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 food borne illness, and why documentation is needed. Examples of best practices in establishing safe share tables will also be provided.

Perfecting Pop-Up Concepts: Using Simple Carts and Kiosks to Engage Students in School Meals
Learn what to consider to successfully plan, implement and evaluate pop-up concepts in school nutrition programs. We’ll cover everything from menu planning, expanding breakfast, food trucks, online ordering and equipment.

Pioneering Family Style Service
Learn how one district answered the How, What, When, Where, and Why as they implemented family style service in a school environment. Gain an understanding of best practices and take-home tools for serving lunch – family style!

Redesign Your Line: Ways to Give Your Space a Face Lift
Learn simple, easy, and cost-effective ways to redesign your cafeteria line and create an inviting space for students and 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.

Romaine Calm: How to Handle a Food Recall
The speed of responding to a food recall plays an important part in keeping students safe. Discover how the food recall notification process works and the critical activities that need to be performed when a recall is issued.

Summer Meals & Improving Food Safety
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.

Three Former Health Department Inspectors Walk into YOUR School...
What IS that health inspector looking for when they come into your kitchen? Make sure that you are prepared and not scared the next time your health department comes knocking! Dan Ellnor, Shonia Hall and Jessica Shelly are former health department inspectors now working alongside YOU in school lunchrooms and central kitchens across America. Learn how they help prepare their 400+ schools for "A" health department inspections each year!

USDA Foods Update: New for ANC 2019
The popular USDA Foods update session is back at ANC with the latest news! USDA speakers will cover highlights from a variety of timely topics related to USDA Foods.

Virtual Produce: The New Frontier, A 3D Experience
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.

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KEY AREA 3: Administration

13 Common Errors That Manager Make and How to Avoid Them
Back by popular demand from #ANC18! Discover the top 13 common errors that 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.

A Director's Guide to S.L.A.Y. The Administrative Review
Back by popular demand from #ANC18! 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.

Awesome Management: Pointing Your Employees in the Right Direction
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 pointing all employees in the right direction. The end results - awesome management!

Become a School Nutrition S.T.A.R.!
Join the USDA and 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-up.

Building Participation and Employee Engagement
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 coffee bars. You’ll take away ideas to increase participation while also learning to match up staff expertise and growth potential with your program goals.

Charter Schools: How to Turn Them into a Profitable Equation!
Charter schools are a growing entity across the United States. How they impact and influence your school nutrition operations is something you need to understand and be prepared to solve. This session will undertake the journey between charter schools and school nutrition. Learn how to negotiate contracts, implement successful operations, and grow your revenues!

Effective Conflict Management
As 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.

Employee Safety: Risk Management is a Win-Win
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.

Game Changers: Separating the BEST from the Rest: Richard B. Russell Leadership Series
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 go to the next level of leadership and make you an impact player, a "Game Changer."

How to Calculate and Establish Meals Per Labor Hour (MPLH)
Learn how to calculate MPLH using the ICN’s Essential 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 Key Performance Indicators (KPIs) as well as how to calculate MEQs for use in the MPLH formula.

Hut 1, Hut 2: Performance Coaching and Mentoring Managers
One of the first steps necessary to improve performance is coaching and mentoring. In this session, ICN representatives 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 tool can be the most powerful tool to help you improve the performance of school nutrition managers.

Inclusion: Appreciating Each Other’s Perspectives
Back by popular demand from #ANC18! Let’s get down to the nitty gritty: 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 and you may not always agree with.

Labels Matter
Join this interactive session to gain a better understanding of commercial labels and how to interpret them for better health. We will then move to the Child Nutrition label and identify what is required in an authentic CN label and how other information offered on packaging can be misleading. With a few tips you can easily use labels to your best advantage for better health, complying with Buy American requirements and easier administrative reviews! Labels matter!!

Lateral Mentoring
You are ready to take the next step in your school nutrition journey. Awesome! Are you ready for a mentor? 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.

Lead by Example Know Your Superpower
Back by popular demand from #ANC18! 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
Trying to navigate the ever-changing world of school nutrition can be challenging and often overwhelming! Developing great mentoring relationships is key to professional growth. Creating a culture of mentorship within your school nutrition program is a meaningful way to empower your team and inspire personal and professional growth. Learn techniques to create a culture of mentorship within your program, as well as how to develop your own mentoring relationships amongst your colleagues!

Master the Disaster: Work with USDA to Support Survivors in Your Community
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.

Mistakes I've Made at Work - Tales from a New (Millennial) Director
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 the majority 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, walk you through the mistakes she has made and share tips she learned along the way so you can succeed as a director.

Navigating Diversity in the Workplace
This ICN session will focus on practical ways to navigate diversity in school nutrition programs. You will leave with greater confidence and competence in creating an inclusive work environment where staff feel respected and valued.

One Director, Multiple Districts
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.

Preschool Meal Pattern - Now What?
This session aims to increase participants’ effectiveness utilizing the preschool meal pattern and will also serve as an opportunity for participants to ask any lingering questions about the updated meal pattern. Join a panel of USDA and State experts as they discuss best practices, lessons learned, and available resources related to the preschool meal pattern.

Self-Awareness: Knowing Yourself to Improve as a Leader
Embrace the power of self-awareness: the ability to recognize your personal characteristics, your strengths, your weaknesses, your motives, and your feelings. Learn the tools and steps it takes to become self-aware to help improve your productivity, management style, and work relationships.

SNA Legislative Update
The new 116th Congress is well under way! 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.

Staffing Woes: Labor Shortages & Under-skilled Employees?
Unfortunately, most districts are facing labor shortages. 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 wear and tear of your cafeteria staff. This session will have you looking at menus, purchasing and production schedules to balance the work load.

Stop Letting Difficult People Ruin Your Day (and Your Life)!
We all have difficult people in our lives. Whether they be bullies, gossips, know-it-alls, or energy-thieves, they wear us down and wear us out! Learning to effectively manage these problem relationships can reduce your stress, improve your work environment, and set you free!

The Struggle is Real: A Multi-Generational Conversation about Working Together
This session mixes up the typical conversation about workforce generations and includes panelists from multiple generations that currently work on the same child nutrition team. Panelists will keep it real as they provide attendees with tips for communication, recognition, goal setting, and advancement while acknowledging the general quirks and strengths of each generational worker.

That Was Easy! Simplifying Child Nutrition Programs
Wish you had one of those “Easy” buttons that made all 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!
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.

Using CEP at Schools with Identified Student Percentages Below 60 Percent
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.

What If? Emergency Preparedness
As school emergencies unfold across the country, do you think “What if that happened at my school?”; “What would I do if it happened to me?” Now is your chance to learn from a school safety expert as he discusses emergency preparedness and how to respond in the event of the unthinkable.

WOW! Recipes for Recognizing Employee Success
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.

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KEY AREA 4: Communications & Marketing

#LIVEfrommydesk: LIVE at #ANC19
Behold the power of live video! Learn how to broadcast “live" within your school districts and beyond to enhance the image of your school nutrition program and gain visibility as a school nutrition leader. 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.

Become a Video Rockstar - Tips and Tricks to Engage Your Target Audience
Video is everywhere--Facebook, Youtube, Instagram, Twitter. So, why not tap into your teams' natural affinity for video by talking to them daily though 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 dont's of creating compelling video from production to messaging that your team will want to watch every day.

Connecting with Customers
Learn how to provide customers with a positive overall experience and how to effectively respond - but not immediately react - to customers’ concerns and complaints. Discover ways to rephrase words so effective and respectful communication can occur.

Customer Service for Kids!
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.

Developing A+ Marketing Materials
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.

LIVE from Saint Louis: It’s TIPS for School Meals That Rock!
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.

Marketing and Social Media Strategies That Work: Telling Your Story Effectively
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 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.

Media Management 101 - What to Do When the Media Call
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 take to regain control over a crisis media call.

No Prep Required: Ready-to-Go Resources from Team Nutrition
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.

Presenting Your Best “You”
How can you change how your colleagues view you in the workplace? How you dress, behave and present your personal image can impact how others view and treat you. Learn small changes that you can make to ramp up your image and present your best self.

Social Media Etiquette for All Levels
Learn how to craft a simple social media strategy 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.

The Gif That Keeps on Giving: A Crash Course on Free Digital Marketing Tools
Canva, iMovie and Giphy…oh my! Don't worry about a "no phone zone"; attendees are encouraged to bring their smartphones, tablets and laptops to this interactive session. This session presents a deep dive into a few tech tools that will help child nutrition professionals to better market their programs. Bring your laptop and learn how to edit photos, use free graphic design software, make videos, gifs, memes and more.

What’s Your Story? Use the Power of Story to Confidently Inspire Change
Personal stories grab attention, connect with the listener, and inspire change. No matter who’s listening– children, parents, a boss, the teaching staff – a story can connect people on a personal level, teach important lessons, 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, add experience and evidence, while sharing a unique point of view to confidently highlight the benefits of school nutrition.

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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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