It’s Your Moment
Deep dive into every topic from the nuts and bolts of K-12 school foodservice to cutting-edge insights. This year ANC25 is continuing its new education offerings that were introduced last year after such positive feedback. 90-minute education sessions, a Spanish track, and more Culinary Skills Labs will be a part of the programing. The longer, 90-minute sessions will allow attendees the time to ask more questions and have a deeper understanding of hot topics in school nutrition.
SNA started adding Spanish speaking sessions to ANC’s schedule back in 2023, and this has been expanded upon each year since then. On Sunday, July 13th, you can expect four Spanish sessions on various topics and formats available to all attendees at ANC25. These sessions will also be repeated for English as well.
Along with ANC25’s expanded education offerings, attendees can expect the usual 60-minute and 30-minute learning bursts, as well as membership section meetings covering a wide variety of topics impacting school nutrition. Membership section meetings allow peers from districts and schools all over the country to come together to discuss challenges and brainstorm solutions for their school nutrition programs.
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Josephine Martin Leadership Series: Future-Ready: Inspiring and Developing Emerging Leaders in School Nutrition
This session empowers school nutrition leaders with actionable strategies for succession planning, professional development, and employee retention. Participants will explore the unique communication styles and career motivations of Gen X, Millennials, and Gen Z, learning methods to attract and nurture emerging talent. Attendees gain insights into establishing a growth-oriented culture by integrating cross-training, fostering leadership skills, and offering clear advancement pathways. Additionally, the session highlights opportunities for local and national recognition, as well as ways to elevate visibility through conferences and other platforms, boosting engagement and pride within school nutrition teams. By investing in these areas, participants will build a resilient, future-ready workforce, driving individual and departmental success in school nutrition programs.
Speakers
Bettina Applewhite, MS, RDN, LDN, SNS
Date: Sunday, July 13th
Time: 1:00 pm—2:30 pm
The New Food Allergy Management in Schools (FAMS) Expert Recommendations for K-12
Food allergy management can be a literal matter of life or death for the roughly 5.6 million children that have food allergies in the United States. To assist K–12 schools in developing best practices for food allergy management, Food Allergy Research and Education (FARE) assembled an advisory council of people from different professional backgrounds to create the Food Allergy Management in Schools (FAMS) Expert Recommendations. This effort was funded by the Centers for Disease Control and Prevention (CDC) and the American Academy of Pediatrics (AAP). FAMS was designed to complement the existing CDC’s Voluntary Guidelines for Managing Food Allergies In Schools and Early Care and Education Programs. As part of a school’s food allergy management team, school nutrition professionals have a vital role in keeping students with food allergies safe. FARE, the Creter Group, and the Institute of Child Nutrition will present the new FAMS recommendations and how to implement them in a school nutrition program.
Speakers
Liz Dixon MS; Christine Creter; Kelly Cleary, MD, FAAP
Date: Monday, July 14th
Time: 8:00 am—9:00 am
Effective Training Methods for School Nutrition Frontline Staff
This session provides an overview of various training methods for school nutrition employees, including face-to-face sessions, virtual training, online courses, and handouts. Attendees will gain insights into the benefits and challenges of each method, along with practical tips for maximizing engagement and retention. The session will highlight how different training approaches can be used to meet the needs of diverse learning styles and environments. Participants will leave with a better understanding of how to enhance their training programs, ensuring their staff are well-equipped to deliver high-quality nutrition services and meet their professional development hours. An interactive Q&A segment will allow attendees to address specific challenges and share best practices.
Speakers
Patrick Butler, MS
Date: Tuesday, July 15th
Time: 11:15 am—12:15 pm
Spanish
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Tres Claves para Mejor Contratación
En Tres Claves para una Mejor Contratación, los participantes aprenderán cómo ser más efectivos al contratar a las personas adecuadas para su equipo, en menos tiempo. Los participantes aprenderán sobre la importancia de identificar las habilidades y comportamientos clave que necesitan para cada posición, cómo desarrollar preguntas personalizadas para descubrir esas habilidades y comportamientos, y cómo indagar y evaluar las respuestas de los candidatos. Durante la presentación, los asistentes elegirán un puesto de trabajo en la que trabajar, y les proporcionaremos tiempo para que apliquen cada una de las tres claves a esa posición. Al final, los participantes se irán con tres técnicas de entrevista esenciales que pueden implementar de inmediato la próxima vez que contraten.
Speakers
Derek Miller, MIM, PMP
Date: Sunday, July 13th
Time: 8:00 am—9:00 am
Idioma de la cocina unificado: Habilidades de comunicación en inglés y español para operaciones efectivas en la cocina escolar
Todas las cocinas presentan desafíos, ¡pero hablar el mismo idioma no tiene por qué ser uno de ellos! Conozca formas creativas de ayudar a cerrar la brecha entre diferentes miembros del personal y diferentes idiomas con esta sesión divertida e informativa. Tu amor por la comida y tu pasión por el espectáculo es todo lo que necesitas para hablar el idioma internacional de la "comida".
Speakers
Andy Montero; Juan Torrez, BA, CEC
Date: Sunday, July 13th
Time: 9:15 am—10:15 am
Incorporando Voces: Mejorando el diseño del menú con retroalimentación de sus comunidades escolares
El propósito de esta sesión será mostrar el enfoque del Programa de Nutrición Infantil de IDEA Public Schools (IDEA CNP) para impulsar la participación de los estudiantes mediante encuestas de menús y empoderar a los participantes para recopilar e integrar “feedback” (retroalimentación) en su proceso de diseño de menús. Esta sesión abordará el crecimiento y desarrollo de la iniciativa de encuestas de IDEA CNP con un enfoque en las estrategias y ejemplos donde IDEA CNP aprovecha la tecnología, el personal del campus, las redes sociales y eventos escolares para colectar y utilizar “feedback” durante la planificación del menú. Al final de esta sesión, los participantes podrán identificar estrategias y mejores prácticas que pueden emplear en su distrito para recopilar e integrar “feedback” de sus comunidades escolares en su proceso de diseño de menús. Los participantes también se irán con recursos de encuestas (folletos, guías de comunicación, encuestas de menús) que pueden replicar y utilizar en sus distritos.
Speakers
Arinda Rodriguez; Natasha Perales
Date: Sunday, July 13th
Time: 10:30 pm—11:30 pm