About the Pre-Conference Workshops
Extend your learning and strengthen your knowledge by traveling to ANC one day early for pre-conference workshops. These sessions, which require additional registration, target all key areas and range from express options to half-day, in-depth workshops. Take full advantage of all the professional development opportunities that #ANC24 has to offer!
Pre-Con Workshops
All pre-cons take place on Saturday, July 13.
Pre-registration is required for all workshop sessions. Sessions may be canceled if not full. If canceled, registrants will be offered alternate courses or receive a full refund by mail after the conference concludes. Please register by June 14. SNA advises pre-conference registrants to wait to make schedule-dependent transportation plans until May 10, 2024.
8:00 am—10:00 am
State Agency Precon: Hot Topics in the School Meals Programs with USDA
In this pre-con, join USDA in looking at the road ahead in school nutrition and to hear a detailed overview of the Final Rule, Child Nutrition Programs: Meal Patterns Consistent with the 2020-2025 Dietary Guidelines for Americans. In addition, State agencies will also discuss and provide their input on current hot topics in child nutrition.
Speakers
USDA & ICN Representatives
Time: 8:00 am—10:00 am
CEUs: 2
Cost: $115
Key Areas: 1 Nutrition, 2 Operations
Target Audience: SA
8:00 am—12:00 pm
Team Up for Procurement Success: Your Future is Brighter with Forecasting
The future is here with the momentum for change in school food procurement practices. In today’s competitive environment, "we have always done it this way" doesn’t work. Join this interactive session and hear from school nutrition experts and USDA representatives for tips for better forecasting. From planning the menu to serving at mealtime, discover why accurate forecasting will help you be a better customer and receive better service, too. Learn how to receive the best quality food (at a reasonable price) —delivered on time to your district. Make your future brighter with forecasting!
Speaker
Kathryn Wilson, PhD, SNS
Time: 8:00 am—12:00 pm
CEUs: 4
Cost: $199 (Breakfast Provided)
Key Areas: 2 Operations
Target Audience: D, MC, M, SA
9:30 am—11:30 am
Build Your Personal Brand: How to Promote Yourself When You Don’t Like to Promote Yourself
Creating a personal brand and engaging in self-promotion may feel unfamiliar and uncomfortable. However, in today’s fast-paced world, it has become necessary for school nutrition professionals to champion their expertise. This is not just for professional advancement but also to build a career strategy, expand professional networks, elevate the image of school nutrition programs and demonstrate the value of school meals to critical community stakeholders. Join two coaching experts to learn why building your professional image is essential. Discover how to communicate your value effectively, establish thought leadership and do so with genuine pride. Additionally, gain insights on using LinkedIn as a professional networking platform. You’ll leave this session with your personalized action plan--ready to showcase your expertise!
Speakers
Jen Lewi, MBA, CAE, ACC
Warren DeShields, SNS
Time: 9:30 am—11:30 am
CEUs: 2
Cost: $115
Key Areas: 4 Communications & Marketing
Target Audience: All
9:30 am—11:30 am
Team United: How Our Differences Give Us Power
Join this dynamic workshop to gain valuable insights into behavioral strengths, blind spots and communication preferences. Presenter Joe Petit will help teams unlock the full potential of their unique strengths and differences. Plus, learn practical strategies for improving team communication while developing stronger relationships and creating a healthier workplace culture. Attendees will also engage in a fun and enlightening breakout activity where they choose an animal based on identified similar characteristics. This activity is guaranteed to bring lots of laughter, levity and awareness!
Speaker
Joe Pettit
Time: 9:30 am—11:30 am
CEUs: 2
Cost: $115
Key Areas: 3 Administration, 4 Communications & Marketing
Target Audience: All
9:30 am—1:00 pm
Meal Service in America's Oldest Schools: Tour of Boston Public Schools
Did you know that many of Boston's schools were built before the National School Lunch Program even existed? Over the past several years, Boston Public Schools (BPS) District have built kitchens in the majority of their schools and transitioned from vended meals to scratch cooking. Visit three BPS to learn about their timeline, processes, challenges and successes. From construction to equipment and procurement, to finance, staffing, training, menuing and more—you'll have a firsthand look behind the scenes by attending. Plus, enjoy a delicious BPS school lunch along the way!
Location: Offsite; Transportation will be provided
Speakers
Boston Public Schools Nutrition Team
Time: 9:30 am—1:00 pm
CEUs: 2.75
Cost: $199
Key Areas: 1 Nutrition, 2 Operations, 3 Administration
Target audience: All
11:00 am—1:30 pm
Dive Into Sea-to-School at the Boston Fish Pier
Did you know that seafood is a superfood? In fact, it’s arguably the most nutritious item you can put on your students’ cafeteria tray! However, seafood is not offered nearly as often as other protein options in the majority of school districts across the country. Join the Gulf of Maine Research Institute, Massachusetts Farm to School and Massachusetts Division of Marine Fisheries for a deep dive into regional efforts to serve more (local) seafood. Learn from Sea-to-School experts about the nutritional value of serving seafood, tour the historic Boston Fish Pier, and hear from a local fish processor about the environmental, economic, and community benefits of serving seafood to your students. Participants will receive a Sea-to-School guide and a K-12 seafood recipe collection. This session will begin with a presentation at the Convention Center and then all attendees will make their way to the tour of the Boston Fish Pier together. Transportation will be provided, if needed.
Speakers
Sophie Scott B.Sc., M.S.
Mellissa Honeywood, RDN;
Karyl Kent
Time: 11:00 am—1:30 pm
CEUs: 2
Cost: $115
Key Areas: 1 Nutrition
Target audience: All
12:00 pm—2:00 pm
It’s All in the Manual: How to Retain Staff Members
Are you losing staff members...especially cooks!? It seems to be happening in districts nationwide—and the resounding reason is staff members don't feel trained well enough to do their jobs. In this pre-con, school nutrition staff from the Wyoming County Public School District will share how they have developed training (and a manual!) that will help coach you and retain staff. Attendees will leave with the know-how and tools to create a manual that staff can reference after their training is complete. And remember, a bonus to training staff is a flawless annual review!
Speakers
Rhonda Thomas, A.S., B.S. M.A.
Sonjia Morgan
Time: 12:00 pm—2:00 pm
CEUs: 2
Cost: $115
Key Areas: 3 Administration
Target audience: D, MC, M
12:00 pm—2:00 pm
Gain Program Balance with Data-Driven Menu Engineering
In today's school nutrition landscape, menus play a vital role beyond compliance--driving program success across various fronts. This session focuses on data-driven menu engineering to achieve desired outcomes and balanced success in all aspects of school nutrition programs including nutrition, finances, operations, and compliance. Participants will learn to use historical data to craft menus meeting nutritional standards (even sodium and added sugars!) while maximizing participation and ensuring financial success. Through real-world examples and exercises, the presenters will facilitate a shift from guesswork to confident decision-making, fostering both menu and program success.
Speakers
Lindsey Hill, RD, SNS
Audrey Banich, RD
Time: 12:00 pm—2:00 pm
CEUs: 2
Cost: $115
Key Areas:1 Nutrition
Target audience: D, MC, M, SC
1:00 pm—5:00 pm
The Road Ahead: Your Map for Menu Planning Success
Looking at the road ahead in school nutrition, you know where you currently are and you know where you need to be. But how do you get there? Join USDA and the Institute of Child Nutrition to hear a detailed overview of the Final Rule, Child Nutrition Programs: Revisions to Meal Patterns Consistent with the 2020 Dietary Guidelines for Americans and take a journey to explore menu planning strategies, best practices, milestones, and timelines for making small, achievable changes in your school nutrition program to align your menus with the Final Rule. Learn about USDA and ICN tools and resources that will help you meet your menu planning goals.
*This session is specially designed for school nutrition operators.
Speakers
USDA & ICN Representatives
Time: 1:00 pm—5:00 pm
CEUs: 4
Cost: $199
Key Areas: 1 Nutrition, 2 Operations
Target audience: All
2:00 pm—4:30 pm
Dive Into Sea-to-School at the Boston Fish Pier (REPEAT)
Did you know that seafood is a superfood? In fact, it’s arguably the most nutritious item you can put on your students’ cafeteria tray! However, seafood is not offered nearly as often as other protein options in the majority of school districts across the country. Join the Gulf of Maine Research Institute, Massachusetts Farm to School and Massachusetts Division of Marine Fisheries for a deep dive into regional efforts to serve more (local) seafood. Learn from Sea-to-School experts about the nutritional value of serving seafood, tour the historic Boston Fish Pier, and hear from a local fish processor about the environmental, economic, and community benefits of serving seafood to your students. Participants will receive a Sea-to-School guide and a K-12 seafood recipe collection. This session will begin with a presentation at the Convention Center and then all attendees will make their way to the tour of the Boston Fish Pier together. Transportation will be provided, if needed.
Speakers
Sophie Scott B.Sc., M.S.
Mellissa Honeywood, RDN
Karyl Kent
Time: 2:00 pm—4:30 pm
CEUs: 2
Cost: $115
Key Areas:1 Nutrition
Target audience: All
3:00 pm—4:30 pm
Kitchen Equipment and Construction: Innovation, Artificial Intelligence (AI) and Technology
Are you an equipment procurement decision maker looking for the next groundbreaking technology in your kitchen? Join this pre-con to learn how technology-driven solutions in serving equipment optimize operations and contribute to a more sustainable and resilient school foodservice ecosystem.
Presenters Beth Wallace, Executive Director, Food and Nutrition Services for Jefferson County Schools in Colorado, along with equipment technology expert Lloyd Hartsfield, will discuss the big picture on the future of equipment. They’ll delve into the transformative role of technology within the school foodservice industry, particularly focusing on serving equipment. Discover why technological advancements in serving equipment enhance efficiency, streamline operations and play a crucial role in reducing labor needs and simplifying maintenance processes. This session will also explore how smart serving appliances could alleviate the burden on staff, allowing them to focus on more value-added tasks while still ensuring smooth meal service.
Speakers
Beth Wallace, MBA, SNS
Jerry Jones
Lloyd Hartsfield
Time: 3:00 pm—4:30 pm
CEUs: 1.5
Cost: $105
Key Areas: 2 Operations
Target audience: D, MC
3:00 pm—5:00 pm
Putting the Procurement Puzzle Together
Does the word procurement make you shudder in fear, spit fire in anger or just simply cause you unnecessary stress? Figuring out what to order, how much to order, how to include USDA Foods to maximize your entitlement and hoping it all shows up on time and at a reasonable price. Sound familiar? This pre-con workshop will be a fun, interactive, participatory session on how to be a good customer and a good business partner. Bring your procurement hot buttons and let's talk it through. You will leave with a better idea of how to prepare a bid that gets you what you want, when you want it and at the best price available.
Speakers
Kathryn Wilson, PhD, SNS
Time: 3:00 pm—5:00 pm
CEUs: 2
Cost: $115
Key Areas: 2 Operations
Target audience: D, MC, M, SA
