The John C. Stalker Institute
of Food and Nutrition

at Framingham State University

Healthy Kids, Healthy Programs Summit

Sponsored by the Office for Food and Nutrition Programs at the Massachusetts Department of Elementary and Secondary Education and The John C. Stalker Institute of Food and Nutrition.

Healthy Kids

May 21 & 22, 2019

Breakfast and check in begin at 7:00 a.m.
Summit from 8:00 a.m. to 3:30 p.m.

Four Points by Sheraton
1125 Boston Providence Turnpike
Norwood, MA

Join school nutrition directors, managers and business managers from across the Commonwealth for our annual summit aimed at promoting healthy students and healthy school nutrition programs. The two-day summit provides up to 10½ professional development hours. Meet your USDA Professional Standards training needs while you discover ways to boost your bottom line, communicate with confidence and build culinary excitement!

Registration Closed

Schedule at a Glance

  May 21 May 22
7:00 a.m.

Registration and Continental Breakfast

8:00 a.m.


Robert Leshin, MPA, Director, Office for Food and Nutrition Programs, DESE
Karen McGrail, MEd, RDN, LDN, Director, The John C. Stalker Institute of Food and Nutrition
8:00 a.m.

Welcome and Recognition Ceremony

Jeffrey C. Riley, Commissioner, DESE
Robert Leshin, MPA, Director, Office for Food and Nutrition Programs, DESE
8:30 a.m.

Don’t Worry... Work Happy!

Jon Colby Jon Colby,

Did you know that people who are happy at work are more successful in their jobs? In this keynote, Jon will offer helpful tips and exercises using positive psychology to promote a positive mindset. From building a supportive culture to having difficult conversations, this presentation will give you a myriad of ideas to help you work happy.
Suggested Learning Code: 3450
9:00 a.m.

Finding a Purpose in Cooking: A Chef's Story

Dan Giusti Chef Dan Giusti, Brigaid

Stepping out of his comfort zone, Chef Dan Giusti set out to expand his culinary reach in pursuit of finding his purpose in cooking. With a goal to empower schools to serve real, wholesome food, cooked with care and passion, Chef Dan established Brigaid in 2016. Skeptics didn’t understand why he wanted to work in schools and questioned his intentions. He quickly discovered... cooking in schools is hard, if not harder than a restaurant. In this keynote, Chef Dan will share his experiences, the valuable lessons he learned along the way and what the future holds.
Suggested Learning Code: 3230
9:30 a.m.

Resource Tables

10:15 a.m.

Breakout Sessions

12:00 p.m.

Buffet Lunch

Greetings from Catherine Donovan,
President, School Nutrition Association of Massachusetts

Buffet Lunch

12:45 p.m.

The Five Languages of Appreciation in the Workplace

Ervin Watson Ervin Watson, Managing Partner, Vantage Resource Group, LLC

We all value being appreciated, but did you know that not all appreciation is created equal? In this afternoon keynote, Ervin will share insight on the five languages of appreciation as a communication strategy that has the potential to accelerate every area of your operation. Discover how this approach can boost employee engagement, retention, team satisfaction and ultimately, customer service.
Suggested Learning Code: 3440

Download Presentation

News You Can Use

Robert Leshin Robert Leshin, MPA, Director, Office for Food and Nutrition Programs, DESE

As we wind down from this school year and transition to planning for next fall, Rob will take a look back on our collective successes over the past year and look forward to some new initiatives. Rob will provide an update on federal and state level changes and highlight areas of support from the department to help school nutrition programs reach their goals.
Suggested Learning Codes: 3200, 3230, 3260
2:00 p.m. - 3:30 p.m.

Breakout Sessions

SNA of Massachusetts Reception and Exhibits

May 21st from 3:30 p.m. to 6:00 p.m.
Cost $10

Kindly select this event when completing your online registration for the summit. Unwind after a full day of professional development! Relax with your peers and vendors while enjoying snacks and a free beverage (included in your $10 ticket price) in the ballroom of the Four Points by Sheraton. Visit with vendors to participate in a free raffle and a chance to win a one night stay at a hotel of your choice plus a $100 food credit to use during the stay (value up to $350.) This is networking at its best.

Breakout Sessions

The Breakout Sessions include three different learning tracks – select one when you register.

Boost Your Bottom Line Select this track to explore ways to increase revenue and assess costs to maximize the impact of your program.
  May 21 May 22
10:15 a.m. to 11:45 a.m.

Solutions to Recovering Unpaid Meal Charges

Danielle Collins, MBA, MCCPO, SNS, Director of School Nutrition Services, Methuen Public Schools
Peter McLoughlin, MBA, DESE
Nadine Rose, Business Manager, & Jeffrey Simbro, Food Service Director, Bristol-Plymouth Regional High School
Unpaid meal charges are one of the current challenges to operating a school food service operation today. Join us for this panel session to discuss challenges and solutions to recovering unpaid meal charges in your community. Learn about the resources that are available to you and hear about how other districts are approaching these local challenges.
Suggested Learning Codes: 3320, 3360

Download Presentation

Making Dollars and Sense of your USDA Foods Entitlement Plan

Jeanne Johnson, Food Service Director, Dedham Public Schools, Nancy Siracusa, Cook Manager & Janice Watt, Food Service Director, Foxborough Public Schools
Are you unsure of how to use your USDA Foods entitlement dollars? Or how to use your money to best benefit your district? This session will review the amazing options for spending your entitlement, the pros and cons of each spend option and how your specific district needs can be met. When it comes to USDA Foods, there is no one size fits all, but after this session you will have an understanding of how all of the entitlement puzzle pieces fit together. In addition, you will receive innovative ideas of how to get the most out of the USDA foods you select, how to use products for multiple recipes and our favorite ways to incorporate our USDA foods into your menu!
Suggested Learning Codes: 1100, 1170, 2430

Download Presentation

2:00 p.m. to 3:30 p.m.

Thinking Outside the Lunch Tray — Strategies to Increase Revenue

Panel: Gail Koutroubas, Director of Food & Nutrition Services, Andover School District
Susan Murray, SNS, Director of Food & Nutrition, Nauset Public Schools
Lucinda Ward, MEd, RD, SNS, Director of Food & Nutrition Services, Triton Regional School District
Facilitator: Denise Courtney, MS, RD, DESE
Increasing meal participation is the tried and true way of increasing revenue and engagement in your school meal programs. Join us for a session that highlights other ways that you can bring more money into your revolving account and engage your community in child nutrition programs outside of lunch.
Suggested Learning Codes: 3230, 3300

Download Presentation

Local Procurement in Child Nutrition Programs

Peter McLoughlin, MBA, DESE
Explore the basics of incorporating agriculture and locally procured foods in your National School Lunch and Breakfast Programs. Join us for an introduction in defining local and where to find local foods, procurement principles and regulations, procurement methods, geographic preference, and forward contracts.
Suggested Learning Code: 2450

Download Presentation

Communicate with Confidence Select this track to enhance productive workplace communication and to strengthen leadership skills.
  May 21 May 22
10:15 a.m. to 11:45 a.m.

The Four Essential Habits of a Game Changer

Ervin Watson, Managing Partner, Vantage Resource Group, LLC
Four essential leadership practices are critical to effectively lead today’s workforce of multigenerational employees. In this session, you will identify these four habits in yourself and others. But most importantly, the leadership "self-check" will challenge and inspire you to be the catalyst for change on your team.
Suggested Learning Codes: 4130, 4140

Download Presentation

Wait. What? Or How to Get Curious When the Other Person is Clearly Wrong

Amy Rebecca Gay, PhD, CPCC, Coach, Mediator, Communication Expert, Faculty with the Center for Collaborative Leadership

Center for Collaborative Leadership

Our most difficult conversations are characterized by our near certainty that we are right and they are wrong. This would be OK as long as the only opinion that mattered was our own. Learn how to diagnose the misunderstanding, share your perspective and ask curious questions with the use of a simple tool.
Suggested Learning Code: 4140

Download Presentation

2:00 p.m. to 3:30 p.m.

Applying the Five Languages of Appreciation

Ervin Watson, Managing Partner, Vantage Resource Group, LLC
In this session, Ervin will dive deeper into the five languages of appreciation by guiding you through a self-assessment to determine the "language" of your staff. Create an action plan to implement in your program and discover "killer kudos" that can help your teams' sense of belonging.
Suggested Learning Codes: 3410, 3440

Download Presentation

Creating a Motivating Workplace

Sally Teixeira, DESE
In this ICN-developed session, managers will explore factors that motivate staff to be engaged, proactive and productive. Recognize internal and external motivators and develop an action plan to foster a positive, motivating work environment.
Suggested Learning Codes: 3410, 4130

Download Presentation

Build Culinary Excitement Select this track to discover culinary resources and inspiration to enhance your school menu.
  May 21 May 22
10:15 a.m. to 11:45 a.m.

Setting the Globally-Inspired Lunchroom Table

Jumana Saleh, MS and Chef Janyl Finnerty, RD, JSI
Join us for a culinary experience as we dive into the cultural dishes and flavors of Eastern Asia, Latin America and the Mediterranean region. Explore the importance of serving customizable and familiar ethnic flavors to an evolving K-12 customer base. Watch a culinary demo by the JSI chef and discover recipes that will add a trendy flair to your menus.
Suggested Learning Codes: 2130, 2230

Recipe: Chicken Shawarma
Recipe: Tzatziki

The Power of Local — Culinary Throwdown

Rachel Harb, Training & Events Coordinator, Massachusetts Farm to School
Chef Sam Icklan, Director of Chefs in Schools, Project Bread
Join Massachusetts Farm to School, Project Bread and school nutrition teams in a culinary battle highlighting local ingredients. Vote for your favorite recipes alongside our judges. The three teams and their featured recipes include Amherst's Zayas Black Bean Salad, Chicopee's Rainbow Salad and Waltham's Wicked Wild Kale Salad. Walk away with inspiration and confidence to serve locally inspired dishes to your students.
Suggested Learning Codes: 1130, 2130

Recipe: Amherst's Zayas Black Bean Salad
Recipe: Chicopee's Rainbow Salad
Recipe: Waltham's Wicked Wild Kale Salad
Recipe: Amherst's Garden Salsa

2:00 p.m. to 3:30 p.m.

Adding Chefs Into the Mix

Panel: Anna Branco, Manager East Bridgewater Jr/Sr High School,
Mike Dobrowolski, Executive Chef, Chartwells,
Sam Icklan, Director of Chefs in Schools, Project Bread
Facilitator: Kristina Webber, MS, RD, LDN, DESE
Enhance your school nutrition program by bringing a trained chef to the table. In this session, you will hear from Massachusetts school nutrition programs on how they each utilize chefs in different ways to improve the efficiency and meal quality of their programs.
Suggested Learning Codes: 3230, 4110

Download Presentation

Modernizing USDA Foods Recipes — Keeping Menus Trendy and Budget Friendly

Samantha Gasbarro, SNS, Executive Chef
Discover tips and tricks for utilizing USDA Foods to create trendy, student-approved recipes on a budget as Chef Sam demonstrates a few of her most popular recipes.
Suggested Learning Codes: 1110, 1170

Chef Sam's Demo Recipes

Presentation materials are supplementary to the live conference. Files available in an alternative format upon request.

Click here to view the agenda and handouts from 2018's Healthy Kids, Healthy Programs Summit.

View all our past conferences.