Trending now: ReDefining Healthy
Do you define “healthy” as part of your program? Clean eating, plant proteins, flexitarian and keto diets may be trends that you can address and promote heathy eating habits.
Can you decrease waste, save money AND improve sustainability in your school nutrition program? Learn more about the 3 Rs of decreasing waste: Reduce, Recover, Recycle.
Waste not, want not
Strategies for joining the farm to school movement, including procurement, marketing, student tastings and recipes using locally produced food products. Includes sample best practices and USDA tools and resources.
Farm to cafeteria
Commodity planning for the upcoming school year
Learn how to maximize USDA entitlement dollars and streamline NOI bid items and leverage buying power to get the best value. Join us to be a part of the change!
summer food service
Planning and operation tools for an effective summer food service program including creative menus, meal and outreach strategies, community partnerships and financial strategies.
Product taste testing and evaluation
Evaluate and compare categories of products to ensure students are receiving the best products for the cost. This will help guide purchasing decisions.
Maximizing usda meal programs offerings and participation
Tools for implementing successful dinner and snack programs and non-school day meal programs. Also strategies for increasing school lunch and breakfast participation and capturing other opportunities to serve more meals.
student and community engagement strategies
Successful ideas to involve students with product taste test, menu design, chef contests and other ways to increase student involvement and excitement.
Breakfast in the classroom
Learn strategies for implementation or expansion of breakfast in the classroom including case studies, school partnerships, menus and first hand experiences.
strategies for financial success
What comes first, decreasing expenses or increasing revenue? Or do they work side by side? This seminar discusses strategies for controlling costs, increasing revenue and benchmarking food, labor costs and participation rates.
dealing with difficult people
Staff management strategies, how to give effective employee evaluations, dealing with difficult employee situations and working with diverse populations in a positive way.
Foodborne illness, school violence, disgruntled customer, negative social media - it can happen to anyone at any time. This workshop will help you be prepared by developing a crisis management plan including situational responses, sample press statements and a district communication response plan.
Keep the excitement alive through special promotions
Strategies for National School Lunch and Breakfast Week celebrations, theme days and special menu days in partnerships with schools and districts. Includes ideas and tools for serving line and cafeteria marketing and how to celebrate and not celebrate holidays.
getting help and cash
Building relationships and finding funding. Learn how to seek and form partnerships in school communities. Explore different options with partners, federal or state agencies, businesses or community non-profits and what they can offer a child nutrition program. Includes valuable instructions for submitting well-written grants.
unpaid meal charges
Charged meal policies, taking meals away, collection agencies. Learn district strategies for minimizing family negative balances, maximizing returned meal applications and partnerships for effective solutions. Includes best practices for handling negative balances.
food allergies, cultural and religious diversity, special diets
Learn about the big 8 allergens, legal obligations, systems to monitor students, sample allergen policies, special diet statements and resources to help manage this part of your program. Also includes tools to help with religious beliefs relating to products offered. Includes discussion about using web based and mobile app applications to provide just in time information.
Learn about "ingredients of concern", science based information, changes manufacturers are making and why this is important to school meal programs. Develop an understanding of what makes a clean label and hands on label comparisons.
hands on train the trainer
This is a four hour refresher course to review offer vs serve, inventory management, temperature monitoring, civil rights and employee right to know training along with hands on operational skills.
recipe for a successful cycle menu system
Includes ideas for creative cooking and maximization of USDA commodity dollars in developing cost effective student accepted cycle menus.
chefs move to schools
How to get a local chef to engage with your nutrition staff, school staff and students in a useful and meaningful way.
tools and tricks for semi-scratch cooking
Using the food buying guide for foods without labels, kid tested best recipes, other states recipe resources and strategies for success with staff and students.
Instructor lead class and certification testing.