2026 Healthy Kids, Healthy Programs Summit - May 19 & 20
Save the dates! May 19 & 20, 2026 at Four Points by Sheraton in Norwood, MA
Program details and registration coming soon!
See below for 2025 HKHP Summit content
2026 Healthy Kids, Healthy Programs Summit - May 19 and 20
Online registration is closed, but we will be accepting walk-in registrations each day ($199 per day).
Links to presentations & resources are available after the session descriptions. (Presentation materials are supplementary to the live conference. Files available in an alternative format upon request.)
Fueling the Future: Creative Leadership, Culinary Excellence & Whole‐School Wellness
The 2026 Healthy Kids, Healthy Programs Summit celebrated the innovation, leadership, and community‐driven spirit shaping school nutrition today. Over two days, this conference explored how intentional leadership, culinary creativity, and whole‐school wellness come together to strengthen the school nutrition experience for every student.
From transforming recipes and elevating local foods, to cultivating resilient teams and building robust wellness cultures, attendees gained tools to lead with intention, cook with creativity, and collaborate across the cafeteria, classroom, and community.
This year’s program highlighted the power of presence, the importance of wellness‐centered leadership, and the growing momentum behind food literacy and farm‐to‐school practices. Through keynotes, interactive sessions, and a dynamic showcase, participants uncovered practical strategies to build vibrant food environments that nourish students and support thriving school communities.
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. Each day provides up to 5.5 hours of professional development.
For School Nutrition Directors, Assistant Directors, Managers and Business Managers
Lead with Intention. Cook with Creativity. Empower Every Plate.
Check In and Continental Breakfast – 7 a.m.
Welcome and Morning Keynote – 8 to 9:15 a.m.
Robert Leshin, MPA, Director, Office for Food and Nutrition Programs, DESE
Donna Davis, CEO, D.W. Davis Consulting, LLC
What if the most powerful leadership tool you bring isn’t a policy, procedure, or title—but your presence? In this keynote, Donna Davis invites you to view leadership as something that shows up long before decisions are made and long after words are spoken. Drawing on real-world leadership experience and the realities of high-pressure school nutrition environments, the session reframes presence as a daily, culture‑shaping force rather than something reserved for crisis moments.
Participants will explore how leadership presence shapes trust, communication, staff engagement, and retention—especially in fast-paced cafeteria and kitchen settings. Instead of asking leaders to do more, this keynote highlights how small, intentional shifts in how we show up can spark meaningful change across teams and systems. This session offers practical, grounded hope—realistic, immediately applicable, and honoring the weight leaders carry every day. SLCs: 3000, 4000
Breakout Sessions – 9:30 to 10:30 a.m.
Select one of the sessions listed below.
Abby Getman Skillicorn, MBA, Nutrition Program Manager for Mass. Farm to School; Shayna Cohen, Managing Partner, KK&P and FoodTrails; Kirstin Lynch, Assistant Director of Food & Nutrition Services, Acton Boxborough Regional School District; Jesse Skeets, Cofounder & Software Engineer, FoodTrails
Presentation Slides
Understanding where our food comes from—and why that information is often so hard to trace—is critical for building resilient school food systems. The session will highlight lessons learned from schools participating in the FoodTrails Pilot Program, introduce resources designed to support local procurement for school nutrition programs, and hear exciting updates around the Northeast Food for Schools Challenge. Attendees will leave with practical pathways to gain greater transparency from their vendors to strengthen local sourcing efforts. SLCs: 1130, 2430
JSI Chefs: Patty Gardner, John White and Kyle Parson; and CECAP Tier 2 Schools
Presentation Slides
Scratch cooking doesn’t thrive under a cookie-cutter approach. Every district has its own culture, capacity, and starting point. In this dynamic session, our CECAP chef coaches and their mentees will pull back the curtain on what it truly takes to shift mindsets, increase scratch cooking, and build confident, capable teams. From early obstacles to breakthrough wins, this conversation will highlight authentic growth, strategic goal setting, and the measurable impact that follows. Walk away inspired, empowered, and equipped with actionable ideas to elevate scratch cooking, build team confidence, and create lasting change in your district. SLC: 2130
Donna Davis, CEO, D.W. Davis Consulting, LLC
Presentation Slides
Leadership in school nutrition doesn’t pause under pressure—and neither do the emotional demands on leaders and teams. This interactive breakout introduces the PEACE Framework, a real-time emotional reset tool for navigating high‑stress moments. Participants will learn how to stay grounded and responsive amid common challenges like staffing shortages, complaints, menu changes, and time pressure.
Through scenarios and guided practice, leaders will apply PEACE in the moment to regulate stress, reduce reactive decisions, and lead with clarity instead of exhaustion. The session emphasizes practical, sustainable resilience—not powering through or self‑sacrifice. This breakout creates space for reflection, skill-building, and connection, supporting leaders as they strengthen both personal resilience and leadership presence. SLC: 3000
Learning Bursts – 10:40 to 11:10 a.m.
Select one of the sessions listed below.
Christanne Harrison, MPH, RD, Adjunct Professor, Department of Nutrition and Health Studies, Framingham State University
Presentation Slides
Think you know where your daily nutrients really come from? In this interactive, game-based session, you’ll put your knowledge to the test while exploring why certain foods play such an important role in both adult and student health. You’ll dive into the nutrients many Americans don’t get enough of, identify powerhouse food sources, and discover how school meals are designed to help close that gap. Along the way, you’ll reflect on your own intake, test your knowledge through engaging activities, and walk away with practical ideas to strengthen both personal habits and program offerings. SLCs: 1310, 1320
Denise Courtney, MS, RD, SNS, Nutrition Education and School Wellness & Training Coordinator, Office for Food and Nutrition Programs, DESE and Erin Wholey, RD, LDN, Director, Youth Wellness, New England Dairy
Presentation Slides
Get up to speed on the Whole Milk for Healthy Kids Act in this fast-paced learning burst covering new flexibility to serve 2% and whole milk at lunch, key compliance considerations, and operational logistics. We’ll touch on what the Dietary Guidelines and emerging dairy science say about saturated fat and the dairy matrix—plus what that means for School Nutrition Programs. Finally, we’ll explore the role of student choice, early case studies, and best practices to implement higher-fat milk options successfully and responsibly. SLCs: 1310, 1110
Shannon Walsh, MPH, Coordinator, Community Nutrition Programs, Office for Food and Nutrition Programs, DESE
Presentation Slides
Get a clear, practical walkthrough of the preschool meal pattern, with a focus on required components, portion sizes, and common areas of confusion. This learning burst highlights simple tips you can use right away to stay compliant and serve meals preschoolers will enjoy. Bring your questions and leave with clear answers and strategies so you can feel confident serving your youngest learners. SLC: 1110
Breakout Sessions – 11:20 a.m. to 12:20 p.m.
Select one of the sessions listed below.
Chef Sam Icklan, Director of Community Nutrition Services, Chef Sherry Hughes, and Chef Ryan Eckles, Chef Educators, Project Bread; Esohe Omo Beh, Head Cook, Lowell Public Schools
Presentation Slides
Demo Recipes
Every great school meal has a story, and this session brings those stories to life by helping school nutrition professionals turn their experiences and creativity into student approved recipes. Explore strategies for recipe development, success stories from school kitchens across Massachusetts, and practical techniques for scaling dishes, boosting student excitement, meeting nutrition standards, and managing costs while keeping bold flavor. With inspiring examples and hands on tools, this session fuels confidence and creativity, empowering staff to develop, test, and refine recipes that truly meet the needs of their students and programs. SLC: 2130
Chela Cooper, Mid-Atlantic Regional Culinary Implementation Specialist, Institute of Child Nutrition
Presentation Slides
K-12 foodservice is often called the industry’s “best-kept secret,” but attracting professional culinary talent requires a specialized approach. This session explores innovative strategies to identify, recruit, hire and train staff with culinary experience and skills to increase the capacity of your school nutrition team and advance your program’s culinary operations goals. Walk away with practical templates, outreach strategies, and onboarding plans that will help you attract culinary talent and build a team capable of elevating your program for the long-term. SLC: 3400
Juliana Cohen, ScD, ScM, RD, Professor & Director of the Center for Health Inclusion, Research and Practice (CHIRP) at Merrimack College; Adjunct Professor of Nutrition at the Harvard T.H. Chan School of Public Health
Presentation Slides
This expert led session explores what ultra processed foods (UPFs) are and how they affect children’s health. Discover practical strategies and accessible resources to help schools reduce UPFs on their menus and support healthier, more nourishing eating patterns for students. SLCs: 1310, 1320
Buffet Lunch – 12:20 to 1:15 p.m.
Greetings from Taylor Pirog, MS, RD, President of SNA of Massachusetts
Afternoon Keynote – 1:15 to 2:15 p.m.
Chef Lindsey Schoenfeld, MS, RDN and Chef Vahista Ussery, MS, MBA, RDN, Co-Founders of To Taste
Demo Recipes
Today’s students aren’t just eating lunch — they’re influencing food culture. Gen Z and Gen Alpha value bold flavor, customization, sustainability, and cultural relevance on the menu. In this high-energy keynote and live demo, Chef Lindsey and Chef Vahista will showcase how approachable culinary techniques can elevate school meals without straining budgets or labor. Attendees will explore global flavors, satisfying plant-forward strategies, and build-your-own concepts that drive participation. The session will feature scalable, labor-friendly recipes that demonstrate how flavor, flexibility, and practicality can coexist on one tray. SLCs: 1160, 1300, 2130, 4160
Breakout Sessions – 2:30 to 3:30 p.m.
Select one of the sessions listed below.
Chef Tracy Burgio, Culinary Specialist, and Dorrie Nang, Ph.D., Manager, Food Service Innovation, Humane World for Animals; Marie Leamey, Hayes Cafeteria Manager, Public Schools of Brookline
Presentation Slides
Demo Recipes
School districts receive a range of USDA Foods including versatile legumes like chickpeas but turning them into meals students are excited to eat can keep plant-based options on low volume. This interactive session will help you turn up the volume with practical strategies that work in real Massachusetts school kitchens. Participants will explore how to use familiar plant-based ingredients on K–12 menus, adapt them into buzz-worthy, culturally relevant dishes, and build recipes that fit seamlessly into cycle menus. Expect hands-on ideas, tastings, and ready-to-use approaches to help plant-based items move from the background to the spotlight on your menu. SLCs: 1140, 2130
Chef Samantha Cowens-Gasbarro, SNS, School Nutrition Consultant & Trainer, and Executive Chef, Healthy School Recipes
Demo Recipes
Join Chef Samantha Gasbarro for a preview of the brand-new culinary workshop from The John C. Stalker Institute, designed to help schools more confidently use local Farm to School products in their Harvest of the Month programs. The workshop focuses on approachable “scratch” and “speed-scratch” techniques for K-12 kitchens while building fundamental culinary skills of school nutrition staff and increasing excitement around seasonal fruits and vegetables. Discover several newly developed standardized and student-approved recipes using fresh, local produce with simple preparation techniques that enhance flavor and bring Harvest of the Month to life! SLCs: 2110,2130
School Nutrition Association of Massachusetts Reception – 3:30 to 6:00 p.m.
Join the School Nutrition Association of Massachusetts for an exclusive Membership Invitational and Social! Connect with fellow school nutrition professionals, network with industry partners, and learn more about the benefits of membership. Whether you are a long-time member or considering joining, this is a great opportunity to build relationships and exchange insights. Enjoy appetizers, drinks, and a chance at a raffle prize.
This free event requires registration, which will be available on the the SNA of Mass. website.
May 20
For School Nutrition Professionals and Wellness Committee Members
Create a Wellness Culture. Literacy Through Food. Celebrate Success.
Check In and Continental Breakfast – 7 a.m.
Welcome and Morning Keynote – 8 to 9:05 a.m.
Lynnea Spencer, MEd, RD, SNS, Manager of Education & Wellness, JSI
Laura Hatch, MPH, Senior Director, Youth Engagement and Strategic Partnerships, GENYOUth and Sam, 11th grade student, Massachusetts, National Youth Council Member, GENYOUth; Heather Nee, BSN, RN, NCSN, School Nurse, Hanover High School
Presentation Slides
Absenteeism, academic stress, and student well-being are pressing challenges—and students themselves are telling us what they need to succeed. New youth-informed research from GENYOUth shows that when students feel respected, nourished, active, and connected, they are far more likely to show up and learn.
This keynote dives into the powerful link between a school’s wellness culture—meals, movement, meaningful time to eat,
and adult relationships—and student attendance and engagement. You’ll also hear from a high school student whose lived experience brings the research to life. This session is designed to inspire action, equipping leaders with practical tools to elevate student voice and advance wellness initiatives that strengthen both school climate and academic outcomes. SLCs: 4110, 4150
Recognition Ceremony – 9:05 to 9:45 a.m.
Robert Leshin, MPA, Director, Office for Food and Nutrition Programs, Department of Elementary and Secondary Education and Ashley Randle, Commissioner of MA Department of Agricultural Resources
Recognition Ceremony Slides
Join us in celebrating the Massachusetts School Wellness Coaching Program Champions, the graduates from the Certificate in Excellence in School Nutrition and the Commonwealth’s eight Terrific Tray winners for the 2025-2026 school year! Plus, be there as we reveal the Terrific Tray of the Year, chosen by school nutrition professionals, educators, producers, legislators, parents, school wellness committee members, and school meal stakeholders from across the Commonwealth. SLC: 4150
Showcasing School Wellness Success! – 9:45 to 10:45 a.m.
Get inspired by real-world examples of school wellness in action! In this interactive showcase, presenters will highlight successful
food literacy and school wellness efforts in the cafeteria, classroom, and community. Discover creative ideas, practical resources,
and proven approaches that you can bring back to your own school or district. SLC: 4150
What’s the Tea? – 9:45 to 10:45 a.m.
Simca Horwitz, MS, Co-Director, Mass. Farm to School; Fourth Economy Consulting
Presentation Slides
Massachusetts is building a Farm to School Roadmap — and we need your voice. Join school and community leaders to shape the priorities, partnerships, and strategies that will drive local food access, food education, and school wellness for the next three to five years. Your input will directly guide what comes next. Drop in to share your ideas at any time throughout this session
block.. SLC: 4110
Breakout Sessions – 11 a.m. to 12:00 p.m.
Select one of the sessions listed below.
Simca Horwitz, MS, Co-Director, Massachusetts Farm to School; Red’s Best representative; Sophie Scott, Sustainable Seafood Program Manager, Gulf of Maine Research Institute
Presentation Slides
Even in New England, only about one-third of schools are serving seafood on the menu, missing a powerful opportunity to feature a healthy, climate-smart, protein-rich meal option. Join seafood purveyor, Red’s Best, as they spotlight local and regional seafood products kid-approved for school lunch, as well as Sophie Scott from the Gulf of Maine Research Institute who will explore classroom-ready curriculum resources that can help teachers connect seafood to nutrition, ecosystems, and local food systems. Join us to discover how seafood can bring together cafeteria, classroom, and community—and learn practical steps to build a thriving sea-to-school program with Massachusetts Farm to School. SLCs: 1130, 1220
Chef Tracy Burgio, Culinary Specialist, and Dorrie Nang, Ph.D., Manager, Food Service Innovation, Humane World for Animals; Sasha Palmer, Food Service Director, Public Schools of Brookline
Presentation Slides
Demo Recipes
This session offers practical, accessible ways to talk about plant-forward eating with students and families. It explores the health benefits of plant-based food, such as heart health, fiber, and sustained energy, alongside connections to climate, equity, and food access. Presenters will share clear language, classroom-ready activities, and ideas that make plant-forward foods approachable and engaging. Explore how educators and school nutrition teams can partner effectively to expand access to plant-based meals across school menus. SLCs: 1200, 4120
Taylor Meredith, M.Ed, Education and Policy Advisor, Pilot Light
This session highlights new standards-aligned HOTM lessons developed by Pilot Light in partnership with the JSI and the DESE. Participants will explore how HOTM can serve as a bridge between classrooms, cafeterias, and broader school and community wellness initiatives. These lessons, which align with Pilot Light’s Food Education Standards and Massachusetts Comprehensive Health and Physical Education curriculum frameworks, are designed for classroom use and for integration into core content, while highlighting the HOTM produce and its culinary connections. Participants will leave the session with access to the lessons and strategies for implementation that connect the classroom to the cafeteria. SLC: 1220
Buffet Lunch – 12 to 1 p.m.
Afternoon Keynote – 1:00 to 2:00 p.m.
Tarrah Westercamp, MS, RDN, SNS, Owner, Westercamp Consulting, LLC
Presentation Slides
Students are surrounded by mixed messages about what “healthy” means—and too often, those messages come from trends,
influencers, and marketing, not science. How do we reclaim the narrative?
Join Tarrah for an eye-opening, interactive session that breaks down cultural messages, challenges assumptions, and
encourages participants to reflect on their own relationship with health. With insights from years of supporting school
nutrition pros, wellness committees, and clients on their wellness journey, Tarrah brings actionable ideas to help students
truly see healthy. Together, let’s craft programming that brings healthy home—authentically and sustainably. SLCs: 1200, 1300, 4150, 4160
Breakout Sessions – 2:15 to 3:15 p.m.
Select one of the sessions listed below.
Abby Getman Skillicorn, MBA, Nutrition Program Manager for Mass. Farm to School; Sabrina Pashtan, Farm to School Program Manager, and Andrew Urbanetti, Special Projects Director, Boston Public Schools; Andrew Hall, Executive Chef, and Sophia Papulis, Registered Dietitian, Home Grown Springfield; Elizabeth Kaplan, K-8 Math/Science Coordinator, Watertown Public Schools
Presentation Slides
As the Dietary Guidelines for Americans place greater emphasis on proteins and fiber-rich foods, beans are gaining renewed attention. This session showcases how schools in Massachusetts are using local and regional dry beans in delicious, culturally relevant, student approved recipes. It also introduces classroom-ready resources that help educators teach about local beans across science, health, social studies, and garden-based learning. Discover how beans can connect the cafeteria, classroom, and community, while exploring practical steps to strengthen the plant-based component of your farm-to-school program. SLCs: 1130, 1220, 1230
Tarrah Westercamp, MS, RDN, SNS, Owner, Westercamp Consulting, LLC
Presentation Slides
Local Wellness Policies can be powerful tools for strengthening wellness initiatives across schools and districts—but their effectiveness depends on the strength of the wellness committee behind them. How do you build genuine buy‑in and create sustainable, meaningful change? Join this interactive session to explore best practices for establishing a high‑functioning wellness committee that brings together the cafeteria, community, and classroom. We’ll share practical strategies for preventing burnout, elevating student voice, and engaging community partners to support long-term success. SLCs: 1220, 4150
Registration Cancellation Policy
By clicking on the “Register Now” button, you are indicating a commitment to attend the Summit and will be held responsible for the registration fee. Cancellations received in writing via email to johnstalker@framingham.edu at least 6 business days prior to the event (by May 11) will be accepted. If the cancellation date has passed, you may transfer your registration to another individual from your school district.
Hotel Room Reservation Information
A very limited number of discounted hotel rooms are available on a first come, first served basis at Four Points by Sheraton in Norwood on May 18 & 19. The room rate is $179.00 for a standard queen and $199.00 for a double queen per night plus tax. Call 781-769-7900 or email Lucy Finnerty at Lucy.Finnerty@hobbsbrook.com to reserve a room. The deadline to reserve is April 18, 2026, but we expect the discounted rooms to be sold out prior to that date.
Photo and Video Consent
The Healthy Kids, Healthy Programs Summit, sponsored by the Office for Food and Nutrition Programs at the Massachusetts Department of Elementary and Secondary Education (DESE) and The John C. Stalker Institute of Food and Nutrition (JSI) will be photographed and recorded for future use. Images of participants and programs may be used by DESE and JSI 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.