Healthy Kids, Healthy Programs Summit - May 24, 2022

2022 Healthy Kids, Healthy Programs Summit Brochure
Click on the image to download the HKHP Summit Brochure

That’s a Wrap!

Thank you for joining us at the Healthy Kids, Healthy Programs 2022 Summit for a day of learning, networking, and celebrating Our History and Hope for the Future of School Meals.
#HKHP2022

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.

2022 Healthy Kids, Healthy Programs Summit Brochure

That’s a Wrap!

Thank you for joining us at the Healthy Kids, Healthy Programs 2022 Summit for a day of learning, networking, and celebrating Our History and Hope for the Future of School Meals.
#HKHP2022

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.

Suggested Learning Codes (SLC) for USDA Professional Standards listed after session descriptions. The summit provides up to 5.75 hours of professional development.

Presentation Materials and Graphic Images Now Available! – click on each session to access

Karen McGrail, MEd, RDN, LDN, Director, The John C. Stalker Institute of Food and Nutrition
William Bell, Senior Associate Commissioner/CFO, Center for Administration and Finance, DESE

Presentation: Welcome

Nicole Good, School Wellness Specialist, Office for Food and Nutrition Programs, DESE and Cathy Wickham, PhD, RD, CND, Assistant Professor, Framingham State University, Faculty Liaison to The John C. Stalker Institute of Food and Nutrition
Get the latest update on the research-based initiatives making wellness accessible in the classroom, at home, and in the community. SLC: 4150

Presentation: What’s Up with Wellness?
Graphic Image of What’s Up with Wellness?

Robert Leshin, MPA, Director, Office for Food and Nutrition Programs, DESE and Erin McAleer, President and CEO, Project Bread
In the 1890’s Massachusetts was one the first states in the nation to offer students in the city of Boston a hot meal during the school day. It wasn’t until almost 50 years later in 1946 that President Harry Truman signed the National School Lunch Act into law. In schools today, every child has access to a free and nutritious meal. We have seen a lot of changes over the past century, and school meals remain essential. What lies ahead for school meals? Join us for a discussion about the future of school meals and get a sneak peek into an exciting initiative on the horizon! SLC: 4120

Graphic image of Our History and Hope for the Future of School Meals
Presentation: Campaign to Increase School Meal Participation

Emceed by Amanda Venezia, MEd, SNS, Co-Owner of NxtGen Network and Director of Dining Services, Londonderry School District, NH
Join us for an interactive session where we will envision the future of school meals and challenge ourselves to make our vision a reality. Are you ready? Let’s go! SLC: 4160

Graphic image of Bringing the Future into Focus

Amanda Venezia, MEd, SNS, Co-Owner of NxtGen Network and Director of Dining Services, Londonderry School District, NH
Falling backward into school nutrition, Amanda shares her discovery of this specialized essential work and how she continues to motivate her team through the power of positivity. Constantly challenging her staff, you may be as surprised as she was with what is possible when leading fearlessly with enthusiasm and passion. You will leave with a leader status self-check and become aware of how your personal journey and experiences have led you to who you are today. SLC: 3440, 3450

Presentation: Succeeding Through Failure

Breakout Sessions – Graphic image of breakout sessions

Sam Icklan, Director and Chef, Community Nutrition Services, Project Bread, and Natasha Smith, Director of Child Nutrition, Project Bread
Are you looking to add more scratch-cooked elements to your school lunch menu but not sure where to start? Join us for this session which combines a culinary demo with a discussion on best practices to promote new menu items to students and families. The fun and flexible recipes featured will showcase sauces, spice blends, and marinades which can be tailored towards your staff’s readiness for scratch cooking. SLC: 1170, 2130, 4120 4150

Presentation: Promoting Your Program

Recipes:

Morgan McGhee, MPH, RD, Director, School Nutrition Leadership at FoodCorps and Rebecca Kelley, Massachusetts Program Manager at FoodCorps; assisted by Alissa Haskins, 2nd-year FoodCorps Service Member, School Nutrition Pilot Program, Lowell (am session) and Julia Thomas, 2nd-year FoodCorps Service Member, School Nutrition Pilot Program, Springfield (pm session)
SHIFTING is a tool developed by FoodCorps staff that helps to specify how equity shows up in work and projects. It’s an acronym, a checklist, a set of questions, and a helpful way to see where equity is successfully centered in work, and where there is still work to do. In this session, we will apply this framework to developing culturally relevant school meals. Participants will get hands-on practice and hear from Massachusetts FoodCorps service members on how they use these principles in their local community. SLC: 4110, 4130

Presentation: Integrating Equity into School Meals

Resources: 
SHIFTING 
Service Member Referral Program

Samantha Cowens-Gasbarro, SNS, School Nutrition Consultant/Trainer, Executive Chef, Healthy School Recipes, and Patty Gardner, Chef Instructor, The John C. Stalker Institute
Plant-based menu options are gaining popularity nationwide! Learn how to incorporate this food trend using USDA black beans in a variety of flavorful ways to impress your students! This culinary session demonstrates several exciting recipes and showcases a “flexitarian” approach to apply towards school meals. SLC: 1170 , 2130

Recipes:

Offered at 10:15 am ONLY

Amanda Venezia, MEd, SNS, Co-Owner of NxtGen Network and Director of Dining Services, Londonderry School District, NH
Our staff are overworked, often underpaid, but deemed essential. Quite the juxtaposition! Some of the top reasons that employees leave is that they don’t feel valued or supported. Bring the fun back to your staff with these engaging and low-cost ideas to boost positivity and staff morale. Identify barriers and climb over them to retain valuable staff in a job market where they have an abundance of choice. SLC: 3440, 3450

Presentation: Retention Through Attention
Graphic image of Retention Through Attention

Offered at 2 pm ONLY

Panel Moderated by Denise Courtney, MS, RD, SNS, Nutrition Education, Training and School Wellness Coordinator, DESE
School Nutrition Professionals have faced unprecedented challenges in trying to obtain the goods and services that are essential to serving meals. Developing strong bids and solicitations to secure distributors is key, yet our partnerships often leave both directors and distributors questioning what the other is thinking! Join us for a panel discussion to explore ways to overcome barriers and identify strategies to Build Better Bids, Together. SLC: 3300

Presentation: Building Better Bids, Together

Check out the Partner Spotlights in the JSI Blog for valuable resources to support School Meal Programs in School Year 2022-2023.

Room Maximums and Masking Requirements
Please note, to encourage social distancing attendance at some sessions may be limited.  To allow for maximum attendance, three of the morning breakout sessions will repeat in the afternoon.
Based on the Massachusetts Department of Public Health Advisory, individuals who are fully vaccinated are not required to mask, those who are not fully vaccinated should continue to mask.

Hotel Room Reservation Information
Hotel rooms are available at the Four Points Sheraton on May 23, 2022 on a first come, first serve basis. The deadline to reserve is April 19, 2022.
Standard Room $140.00 plus tax, single occupancy, per night
Deluxe Room $160.00 plus tax, single occupancy, per night
Please direct all room reservation inquires to reservations at (781) 769-7900 or email Lucy.Finnerty@hobbsbrook.com

Photo and Video Consent
The Healthy Kids, Healthy Programs Summit, sponsored by The John C. Stalker Institute of Food and Nutrition at Framingham State University will be photographed and recorded for future use. Images of participants and programs may be used by the University for future marketing and digital or print publications. Your registration and attendance at this program constitutes an agreement and your consent to the use and distribution (both now and in the future) of your image or voice contained in photographs, videotapes, electronic reproductions, and audiotapes of this event and activity.

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


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 2019’s Healthy Kids, Healthy Programs Summit.