2021 Healthy Kids Collaborative

General Session V: Best Practices for Setting Goals and Measuring Progress • Cathy Powers, MS, RDN, LD (Chair, Healthy Kids Collaborative) • Jessica Shelley, MBA (Director of Student Dining Services, Cincinnati Public Schools) • Whitney Ellersick (Senior Director, Portland Public Schools) “Core and More” MOC Culinary Demo #5 of 5 This culinary demo will highlight canned fruit as the core ingredient and represent the Menus of Change principle: think produce first. The strategy to be introduced is called “Core and More”, in which one core ingredient is used in multiple applications, this time focused on breakfast! • Garrett Berdan ‘05 (Education and Training Specialist, The Institute of Child Nutrition) Find more information about the Healthy Kids Collaborative: ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is th

General Session IV: Prioritizing Mental Health and Wellbeing Among K-12 Food Service Professionals As we begin to heal from the pandemic’s undeniable strain on our personal and industry-wide mental health, we must carry forth crucial lessons for our wellbeing and resiliency. The CIA’s digital media team recently supported a free online leadership training as part of Unilever Food Solution’s #FairKitchens initiative, so this session will introduce the tools, training, and insights available to help you take care of yourself and your team. Chef Dina Altieri, who was featured in this project, will join us for a brief virtual presentation to share insights from her 30+ years of experience leading kitchens, educating, and training young culinarians. We’ll then open for a member-driven discussion about challenges, successes, and strategies relating to prioritizing wellbeing among K-12 food service professionals. • Allison Righter, MSPH, RDN (CIA) • Dina Altieri, MSEd, CEC, CCE, CHE ’91 “Core

General Session III: Diversifying Menus Through Global Inspiration • Stefanie Dove, MBA, RDN, SNS (K-12 Wellbeing & Regulatory Business Partner, Kellogg Company) Find more information about the Healthy Kids Collaborative: ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of

“Core and More” MOC Culinary Demo #3 of 5 This culinary demo will highlight rice as the core ingredient and represent the Menus of Change principle: make whole, intact grains the new norm. The strategy to be introduced is called “Core and More”, in which one core ingredient is used in multiple applications. • Matt Poling (Executive Chef, Weld County School District) Find more information about the Healthy Kids Collaborative: ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The col

Report-Out from Small Group Discussions “Core and More” MOC Culinary Demo #2 of 5 This culinary demo will highlight pulses as the core ingredient and represent the Menus of Change principle: move nuts and legumes to the center of the plate. The strategy to be introduced is called “Core and More”, in which one core ingredient is used in multiple applications. • Rebecca Polson (Culinary Supervisor, Minneapolis Public Schools) Find more information about the Healthy Kids Collaborative: ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality mana

General Session II: Improving the Supply Chain • Cathy Powers, MS, RDN, LD (Chair, Healthy Kids Collaborative) • Jill Kidd, MS, RD, SNS (Director of Procurement, Urban School Food Alliance) • Bertrand Weber (Director, Culinary and Wellness Services, Minneapolis Public Schools) • Monique Rolle, MS ‘04 (Manager of Menu Planning and Procurement, Baltimore City Public Schools) “Core and More” MOC Culinary Demo #1 of 5 • Chela Cooper ’05 (School Nutrition Programs Operations Specialist, Maryland State Department of Education) • Juan Zamorano (Food Services Program Specialist, San Diego Unified School District) Visioning Introduction • Cathy Powers, MS, RDN, LD (Chair, Healthy Kids Collaborative) Find more information about the Healthy Kids Collaborative: ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s p

Welcome and Opening Remarks: Healthy Kids Collaborative (HKC) Overview and Meeting Priorities • Cathy Powers, MS, RDN, LD (Chair, Healthy Kids Collaborative) • Greg Drescher (Vice President-Strategic Initiatives & Industry Leadership, CIA) • Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, CIA) Member Introductions General Session I: Looking Forward, Boldly, and Accelerating Change in School Food • Katie Wilson, PhD, SNS (Executive Director, Urban School Food Alliance) Healthy Kids Collaborative members and corporate members will be invited to briefly introduce themselves. Find more information about the Healthy Kids Collaborative: ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the