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2026 WSNA Annual Conference SpeakersJump to a Session:ACT to Save A Life Becoming your Grower’s Favorite Customer Breakfast Without Barriers Buy American Provision Teamwork: Tracking and Vendor Partnerships for SNP's DDS: Directors Networking Series: Small, Mid, and Large Leadership Exchange Effective Kitchen Forecasting and Ordering to Manage Food Costs Equal Access to School Meals: Accommodating Students with Disabilities Flavor Forward: 2025–2026 K–12 Food Trends Food Dignity: Strategies to Create Nutrition Security From Insight to Action: Turning Food Dignity® into Everyday Practice Leading with Purpose and Influence: Servant Leadership in School Nutrition Leverage Points, Not Pep Talks: Growing Stronger & More Resilient Food Service Teams Lunch Lab: The School Kitchen Equipment Conversation Opening Session: Welcome to the Tacoma Lunch Lab Plant-Powered Plates: How Schools Can Lead on Climate, Health, and Student Choice Power Up Your Meal Program: Tools to Boost Engagement & Increase Visibility Powerful Promotion: Practical Tips & Successful Strategies Preparing Schools for the Organics Management Laws Regional Support: Learn about available programs at your local Education Service District Root Deep: Leading from Your Why in School Nutrition Serve with Confidence: Updated Meal Pattern and Offer versus Serve Best Practices The 2025–2030 Dietary Guidelines Decoded: Nuances, Contradictions, and Real-World Implications The Power of Production Records The Storage Lab We're Bringing PB Back! What’s New in Child Nutrition: OSPI Updates Where Washington Land and Water Meet Washington Schools: That’s Harvest of the Season!
Attendees will gain practical tools and strategies to strengthen compliance and collaboration around the Buy American Provision. This session is designed for school nutrition professionals, business managers, and anyone involved in procurement or vendor partnerships. About Patricia Patricia Barret serves as the Director of Food & Nutrition for South Kitsap School District, bringing over a decade of experience in child nutrition within education. She currently serves as the WSNA Marketing Chair and as a board member of the Puget Sound Joint Purchasing Coop. Patricia is passionate about ensuring that all students have access to nutritious, appealing meals while balancing USDA and Washington State OSPI guidance with practical, innovative solutions. Known for her collaborative leadership and focus on sustainability, she works to support both students and school nutrition professionals in building strong, student-centered programs.
This session explores how Highline Public Schools reintroduced peanut butter to elementary menus through careful planning, cross‑department collaboration, and allergen‑aware practices designed to support a wide range of student needs. We’ll share the considerations, challenges, and implementation strategies that districts can use to build thoughtful, multi‑layered systems for offering higher‑risk menu options while remaining attentive to all food allergies. About Angie Angie Bartlett, MPH, BSN, RN, NCSN is the Assistant Director of Health Services for Highline Public Schools, bringing extensive experience in school nursing, public health, and student-centered care. She leads a team of nurses supporting safe, equitable health services across the district, with expertise in clinical practice, immunization compliance, MTSS-aligned interventions, and program development.
What’s New in Child Nutrition: OSPI Updates Join OSPI Child Nutrition Services as we share information on current State initiatives and federal updates and how they will impact Child Nutrition Programs in your schools! During this session we will discuss the USDA Meal Pattern Updates, the Community Eligibility Provision, Meals for Washington Students, Breakfast After the Bell, the Lunch Duration Rule, and more. About Liz Liz is the Director of School Meal Programs for OSPI CNS. She and the school meals team assist LEAs with the operations of NSLP, SBP, SMP, SSO and FFVP. Prior to joining OSPI, Liz served as a Regional Nutritionist with the United States Department of Agriculture’s Food and Nutrition Service (FNS) Western Regional Office and a Coordinator of the National School Lunch Program for the Idaho Department of Education.
Join us for a focused session on accommodating students with disabilities in school meal programs. We’ll address common questions, and clarify what’s required for compliance with federal law. You’ll leave with practical guidance to help ensure every student has equal access to school meals. About Liz Liz is the Director of School Meal Programs for OSPI CNS. She and the school meals team assist LEAs with the operations of NSLP, SBP, SMP, SSO and FFVP. Prior to joining OSPI, Liz served as a Regional Nutritionist with the United States Department of Agriculture’s Food and Nutrition Service (FNS) Western Regional Office and a Coordinator of the National School Lunch Program for the Idaho Department of Education.
Explore how data-driven storytelling, sustainable program planning, and effective operations can help ensure every student has access to breakfast after the start of the school day. About Lisa Lisa and the Child Nutrition Team at United Way of King County (UWKC) work to expand access to federal child nutrition programs statewide. Lisa supports nutrition directors and sponsors in implementing and expanding Breakfast After the Bell, Summer Meals, and Afterschool Meals through technical assistance, resources, funding, and more. Prior to joining UWKC, Lisa worked at the Virginia Department of Education as a Child Nutrition Specialist and Training Coordinator.
Preparing Schools for the Organics Management Laws As part of Washington state's Organics Management Laws, many schools are navigating new requirements to divert organic materials from disposal while also exploring opportunities to prevent food waste and expand food rescue efforts. This interactive session will provide an overview of the laws and highlight practical strategies that help schools districts move beyond compliance toward successful, sustainable organics programs. About Olivia Olivia Carros has worked in government for 10 years advancing sustainable and equitable food systems. After beginning at the USDA in farmland conservation and later advancing efforts to improve food and farmland access with King County's Local Food Initiative, she now serves at the Washington State Department of Ecology for the Center for Sustainable Food Management on solutions focused on food waste prevention, rescue, and recovery. Olivia is passionate about helping all Washingtonians keep organics out of landfills and use food well.
Clancy Cash Harrison transforms the conversation around food, health, and social responsibility through the lens of the school cafeteria. In this powerful keynote, she challenges audience members to reflect on their own assumptions, operational realities, and the critical role they play in shaping student health, dignity, and access to nourishment.
Drawing from her journey of self-awareness as a registered dietitian and past school food service director, Clancy shares how confronting her own food biases reshaped her approach to hunger and nutrition. This interactive session reinvigorates participants’ sense of purpose through a blend of compelling storytelling, research-backed insights, and real-life school-based applications. Attendees will leave inspired and equipped to foster more inclusive, stigma-free meal environments, strengthen collaboration across school communities, and ensure every student has dignified access to nourishing food. This engaging, action-driven experience empowers school nutrition professionals to elevate their impact not just by serving meals, but by transforming lives. About Clancy Clancy Cash Harrison, founder of the Food Dignity® Movement and registered dietitian, brings a powerful and practical message to school nutrition professionals. This engaging keynote reframes school meal programs as a cornerstone of student health, equity, and academic success. Through storytelling, research, and real-world strategies, participants will be inspired to create more inclusive, stigma-free meal environments, strengthen collaboration across their schools, and advance nutrition security for every student they serve.
From Insight to Action: Turning Food Dignity® into Everyday Practice
The keynote sparked new thinking. Now it is time to make it real.This interactive session is designed to help school nutrition professionals pause, reflect, and translate their biggest “aha” moments into meaningful action. Through guided discussion and peer exchange, participants will unpack the ideas, emotions, and challenges that surfaced during the keynote and explore what they mean for their daily work.
In a supportive and candid environment, attendees will share successes, voice frustrations, and examine the real barriers they face in creating more equitable, stigma-free meal programs. This is a space for honest conversation, practical reflection, and collective problem-solving. Participants will leave equipped with clearer next steps, renewed motivation, and actionable ideas to bring back to their teams and communities. Come ready to reflect, contribute, and take the first step from inspiration to implementation. About Clancy
Clancy Harrison, hailed as a “heavy hitter in the fight against hunger” by Today’s Dietitian Magazine, is a leading voice in nutrition security. As the founder of the Food Dignity® Movement, author, TEDx speaker, and podcast host, she challenges outdated approaches to food access and works to put dignity and equity at the center of the conversation.
DDS: Directors Networking Series: Small, Mid, and Large Leadership Exchange
Directors and Supervisors will collaborate in enrollment‑based groups to discuss staffing models, budget strategies, production systems, compliance management, and leadership structures and challenges that fit the scale of their operations.
About Christina Christina Chisler, MS, RD, CSR, SNS, serves as Assistant Director of Child Nutrition for Bethel School District and co chairs the WSNA District Directors and Supervisors (DDS) Committee. She is a strong advocate for collaboration across districts and believes working together is essential to achieving universal free meals for all students.
Serve with Confidence: Join OSPI Child Nutrition Services as we examine the updated meal pattern requirements and Offer versus Serve (OVS) for both breakfast and lunch. This will be an interactive session. Participants will be able to practice identifying reimbursable meals at the point-of-service and learn best practices to take back to their kitchens. About Jessica Jessica Condron is a Child Nutrition Specialist at OSPI, where she has supported child nutrition operators across Washington State for the past eight years. She began her career as a SNAP-Ed educator in Skagit County, Washington, teaching nutrition to K–8 students and building a strong foundation in health and nutrition education. Jessica is also a mom of two (plus a dog and a cat). In her free time, she enjoys distance running, hiking, traveling, and tackling home projects.
Come check out the new Harvest of the Season toolkits! Learn how these comprehensive resources can support your farm to school efforts by bringing 24 local foods into the cafeteria, classroom, and home. Funded by a USDA Farm to School Grant, the Harvest of the Season Toolkits include nutrition facts, recipe ideas, activities, and more, allowing schools and other child nutrition programs the flexibility to use what works for them. About Rey Rey is a connector and advocate who supports the people making farm to school happen—linking folks for local procurement, garden education, and food system learning across Washington. As the WA Farm to School Network Coordinator, she works statewide to nourish kids, strengthen communities, and make farm to school more connected—and a lot more delicious. Because both good food and strong networks require time, care, and tending.
Power Up Your Meal Program: Tools to Boost Engagement & Increase Visibility Participants will gain access to practical Power Up Your Program toolkits to increase student engagement, boost visibility, and inspire action. This session highlights real-world program enhancements implemented by school meal programs across Washington focused on nutrition education, marketing, and local wellness policies. This project was developed with a USDA Fiscal Year 2023 Team Nutrition Grant. About Shannon Shannon Delaney coordinates the Fiscal Year 2023 Team Nutrition Grant for the Washington State Office of Superintendent of Public Instruction (OSPI) as a member of the Child Nutrition Services Training Team. Her background includes public health nutrition research, university-based health promotion, and program management. She loves sharing the wonders of Washington with her eight-year-old, and knows way more about Ninja Turtles and Transformers than she ever thought possible.
Powerful Promotion: Do you have a strong nutrition program but struggle to communicate about all the great things going on in your schools? Do you need practical tips for promoting school meals? Do you want to elevate the role of child nutrition in the minds of students, their families, and school administration? This session highlights successful strategies and tools you can use to boost visibility and recognition of your program. About Shannon Shannon Delaney coordinates the Fiscal Year 2023 Team Nutrition Grant for the Washington State Office of Superintendent of Public Instruction (OSPI) as a member of the Child Nutrition Services Training Team. Her background includes public health nutrition research, university-based health promotion, and program management. She loves sharing the wonders of Washington with her eight-year-old, and knows way more about Ninja Turtles and Transformers than she ever thought possible.
Opening Session: Kick off the WSNA Annual Conference with an engaging welcome session designed to orient, connect, and inspire attendees from the moment they arrive. This opening experience will provide essential conference logistics—including Wi-Fi access, mobile app navigation, and an overview of the hotel layout—so participants can confidently make the most of their time. Attendees will also join in celebrating the heart of WSNA by recognizing scholarship recipients, honoring the Board of Directors, Conference Planning Committee, past presidents, and valued sponsors whose contributions make this event possible. About Alexandra Alexandra Epstein-Solfield is a registered dietitian and currently serves as the Child Nutrition Director for the Ellensburg School District. She brings over eight years of experience to school nutrition, having begun her career with the Florida Department of Agriculture’s Food and Nutrition Services Division. Alexandra has been an active leader within the Washington School Nutrition Association, where she has contributed to state and federal advocacy efforts focused on increasing school meal funding, expanding farm-to-school initiatives, and promoting the benefits of universal free meals for students. During her 2025–2026 term as WSNA President, she led a strategic plan update and expanded scholarship opportunities for association members. She is passionate about elevating the professional image of school nutrition and advancing scratch cooking and farm-to-school programs in school cafeterias. Outside of her professional and volunteer work, Alexandra enjoys spending time in the mountains.
Join us for a focused session on accommodating students with disabilities in school meal programs. We’ll address common questions, and clarify what’s required for compliance with federal law. You’ll leave with practical guidance to help ensure every student has equal access to school meals. About Rachel As an AmeriCorps member working in anti-hunger, 23-year-old Rachel Floyd set a career goal to give kids more opportunities to touch vegetables. Now with more than a decade in child nutrition, she gets to do just that by supporting child nutrition program operators across the state in the Fresh Fruit and Vegetable Program alongside other USDA programs. Outside of work, Rachel is a writer, scuba diver, and hobbyist flower breeder. She is active in the Olympia community advocating for good food and the people who produce it.  Powerful Promotion: Practical Tips & Successful Strategies
Do you have a strong nutrition program but struggle to communicate about all the great things going on in your schools? Do you need practical tips for promoting school meals? Do you want to elevate the role of child nutrition in the minds of students, their families, and school administration? This session highlights successful strategies and tools you can use to boost visibility and recognition of your program. About Rachel As an AmeriCorps member working in anti-hunger, 23-year-old Rachel Floyd set a career goal to give kids more opportunities to touch vegetables. Now with more than a decade in child nutrition, she gets to do just that by supporting child nutrition program operators across the state in the Fresh Fruit and Vegetable Program alongside other USDA programs. Outside of work, Rachel is a writer, scuba diver, and hobbyist flower breeder. She is active in the Olympia community advocating for good food and the people who produce it.
Step into a live, hands-on Shelving and Storage Lab where organization meets fun experimentation. Test, tweak and discover how smart shelving and storage formulas can maximize every square inch of storage, unlock more storage in the same space and eliminate cooler chaos - no lab coat or goggles required! About Chad Territory Sales Manager at MarkeTeam Foodservice, covering Central Washington, Eastern Washington, and Montana. Chad brings over 25 years of experience spanning the military, small business ownership, and foodservice equipment sales. His focus has always been on building strong customer relationships through responsiveness, reliability, and practical solutions that drive results. Based in Spokane, WA, he's passionate about helping partners succeed and enjoy spending time with his wife and 2 kids, golfing, and exploring new places.
Root Deep: Leading from Your Why in School Nutrition The rules are changing. Again. New dietary guidelines. New proposed regulations. A shifting political landscape around what kids should eat and who gets to decide. If you've been in this field for more than a few years, you already know this feeling — the ground moves, the compliance clock starts, and somehow you're expected to lead your team through it all without missing a meal service. This closing keynote isn't about the rules. It's about what makes you effective when the rules change — and change again. It's about the difference between leaders who survive disruption and those who actually bring their teams through it. And it comes down to something that doesn't appear in any federal register: knowing your WHY. Why did you choose this work? Why do you stay? What's the thing that's still true when the budget is tight, the staff is short, and the policy landscape looks nothing like it did five years ago? Through the lens of servant leadership and real-world change management, this session will challenge you to reconnect with the purpose that brought you to child nutrition — and show you how leading from that purpose makes you a more resilient, more effective, and more inspiring leader for the people around you. You'll leave with more than CEUs. You'll leave with a reason to go back to work on Monday. Bring something to write with. About Patrick Patrick Garmong knows what it takes to transform a school kitchen — and the people in it. As Associate Director of Culinary Education & Training at the Institute of Child Nutrition (ICN) and founder of the Culinary Institute of Child Nutrition (CICN), he has spent his career turning culinary potential into real change for kids across the country. Patrick leads national culinary training programs and partnerships with state agencies, school districts, and organizations committed to raising the bar in K-12 school nutrition. His expertise spans scratch cooking, menu development, procurement, and workforce development — grounded always in the realities of what school nutrition professionals face every day. A dynamic presenter at conferences nationwide, Patrick brings energy, humor, and hard-won operational insight to every room he walks into.  Influence: Servant
Leadership in School Nutrition This interactive roundtable session invites school nutrition leaders to explore how purpose-driven leadership strengthens teams, builds trust, and improves workplace culture. Through guided discussion and real-world scenarios, participants will examine how communication, emotional intelligence, and servant leadership practices shape daily interactions and long-term team success. Attendees will engage in peer-to-peer conversations focused on leading through influence, supporting staff growth, and navigating the challenges that come with people-centered leadership roles. The session emphasizes reflection, shared learning, and practical strategies that leaders can apply immediately to foster stronger relationships and more effective teams. Participants will leave with renewed perspective, actionable leadership approaches, and insights from fellow school nutrition professionals to help them lead with intention, clarity, and confidence. About Patrick Patrick Garmong knows what it takes to transform a school kitchen — and the people in it. As Associate Director of Culinary Education & Training at the Institute of Child Nutrition (ICN) and founder of the Culinary Institute of Child Nutrition (CICN), he has spent his career turning culinary potential into real change for kids across the country. Patrick leads national culinary training programs and partnerships with state agencies, school districts, and organizations committed to raising the bar in K-12 school nutrition. His expertise spans scratch cooking, menu development, procurement, and workforce development — grounded always in the realities of what school nutrition professionals face every day. A dynamic presenter at conferences nationwide, Patrick brings energy, humor, and hard-won operational insight to every room he walks into.
Flavor Forward: 2025–2026 K–12 Food Trends
Explore the latest insights shaping school meals through the 2025–2026 K–12 Food Trends survey. This session highlights how bold flavors, familiar influences, and creative culinary approaches are redefining what students expect from school breakfast and lunch. Participants will review key findings from the national trends report and learn how to translate them into practical menu strategies that remain appealing, operationally realistic, and compliant with federal requirements. The session is designed for school nutrition leaders, chefs, and industry partners looking to align student preferences with program goals. Attendees will leave with actionable ideas to bring relevant flavors, modern menu concepts, and trend-informed innovation to K–12 meal programs. About Patrick
Patrick Garmong knows what it takes to transform a school kitchen — and the people in it. As Associate Director of Culinary Education & Training at the Institute of Child Nutrition (ICN) and founder of the Culinary Institute of Child Nutrition (CICN), he has spent his career turning culinary potential into real change for kids across the country. Patrick leads national culinary training programs and partnerships with state agencies, school districts, and organizations committed to raising the bar in K-12 school nutrition. His expertise spans scratch cooking, menu development, procurement, and workforce development — grounded always in the realities of what school nutrition professionals face every day.
Culinary Basics: This session helps school nutrition professionals strengthen foundational culinary skills by focusing on accurate weighing and measuring techniques. Participants will learn the differences between weight and volume, how to select and use proper measuring tools, and why precision is essential for recipe consistency, food quality, and nutrition integrity. Through demonstrations and practical examples, attendees will build confidence in applying measurement best practices that support standardized recipes, efficient food production, and reliable meal outcomes in school nutrition kitchens. About Patrick Patrick Garmong knows what it takes to transform a school kitchen — and the people in it. As Associate Director of Culinary Education & Training at the Institute of Child Nutrition (ICN) and founder of the Culinary Institute of Child Nutrition (CICN), he has spent his career turning culinary potential into real change for kids across the country. Patrick leads national culinary training programs and partnerships with state agencies, school districts, and organizations committed to raising the bar in K-12 school nutrition. His expertise spans scratch cooking, menu development, procurement, and workforce development — grounded always in the realities of what school nutrition professionals face every day. A dynamic presenter at conferences nationwide, Patrick brings energy, humor, and hard-won operational insight to every room he walks into.
The Power of Production Records
Production records are more than compliance paperwork: they validate reimbursable meals and provide a record for audits, while also revealing what’s being served, what’s being wasted, and why a menu is thriving or struggling. In this session, you’ll learn practical ways to organize and collect strong data and analyze it to improve forecasting, reduce waste, boost participation, and strengthen your program’s bottom line. About Sharla
Sharla Howerton is Health-e Pro’s Key Accounts Manager and joined the team in May 2025. She brings nine years of experience with a food service management company in Arkansas, where she supported school districts with menu planning, procurement, and administrative reviews. She also played a key role in maintaining the company’s Health-e Pro database and led the transition to Health-e Pro when the organization migrated from another menu planning system. Through this experience, Sharla developed a strong passion for the software and its impact on school nutrition programs, which ultimately led her to pursue a career with Health-e Pro. In her role as Key Accounts Manager, she supports districts in using Health-e Pro to simplify menu planning and strengthen their programs.
Join OSPI Child Nutrition Services as we share information on current State initiatives and federal updates and how they will impact Child Nutrition Programs in your schools! During this session we will discuss the USDA Meal Pattern Updates, the Community Eligibility Provision, Meals for Washington Students, Breakfast After the Bell, the Lunch Duration Rule, and more. About Sadaf Sadaf Ijaz is a registered dietitian and the School Meals and CEP Specialist at OSPI. She works closely with school food service directors to translate federal and state child nutrition policy into practical, actionable guidance. Her work focuses on strengthening program operations and supporting service of nutritious, high-quality meals that promote student health and learning across Washington state.
This session will provide a practical, evidence-informed overview of the 2025–2030 Dietary Guidelines for Americans, highlighting key updates, nuanced interpretations, and areas where visual messaging, written recommendations, and real-world implementation may not fully align. About Vanessa Vanessa Imus, MS, RDN, CD, is a Registered Dietitian Nutritionist with over a decade of experience in clinical and weight management nutrition. She currently works part-time as a Bariatric Coordinator at EvergreenHealth and is the owner of Integrated Nutrition for Weight Loss, where she develops online weight management programs and educational resources. Vanessa also serves on the Northshore School District Nutrition & Fitness Advisory Committee and works as a freelance nutrition writer, translating complex nutrition science into practical guidance for consumers.
Directors and Supervisors will collaborate in enrollment‑based groups to discuss staffing models, budget strategies, production systems, compliance management, and leadership structures and challenges that fit the scale of their operations. About Jason Jason Lesley brings nearly 30 years of energetic leadership in K–12 education, empowering classified staff across Spokane Public Schools. His experience includes Before and After School programs, Human Resources, and now Nutrition Services, where he leads teams with clarity, momentum, and a people first mindset. Jason is known for turning daily challenges into growth. His message: focus on what you can control, lead with purpose, and elevate the people and culture around you.
Serve with Confidence: Updated Meal Pattern and Offer versus Serve Best Practices Join OSPI Child Nutrition Services as we examine the updated meal pattern requirements and Offer versus Serve (OVS) for both breakfast and lunch. This will be an interactive session. Participants will be able to practice identifying reimbursable meals at the point-of-service and learn best practices to take back to their kitchens. About Kari Kari Lund is a registered dietitian and a School Meals Program Specialist for the Washington State Office of Superintendent of Public Instruction (OSPI). If you serve school food in Northwest Washington, you’ve probably seen her around as she has 20 years of experience supporting the School Meal Programs. She loves developing good working relationships with her food service directors and helping them feel empowered to serve great school meals. Outside of work you can find Kari hiking, running, camping or at a music festival.
This session explores how Highline Public Schools reintroduced peanut butter to elementary menus through careful planning, cross‑department collaboration, and allergen‑aware practices designed to support a wide range of student needs. We’ll share the considerations, challenges, and implementation strategies that districts can use to build thoughtful, multi‑layered systems for offering higher‑risk menu options while remaining attentive to all food allergies.
About Kristina Kristina Marsh, MS, RDN, CD, SNS, is a Registered Dietitian Nutritionist and the Assistant Director of Nutrition Services for Highline Public Schools. She specializes in Child Nutrition and brings 10 years of experience strengthening and supporting the district’s school meal programs. Her expertise includes USDA compliance, menu planning, wellness policy development, and creating nutritious, culturally responsive menus that support student health and academic success.
Participants will gain access to practical Power Up Your Program toolkits to increase student engagement, boost visibility, and inspire action. This session highlights real-world program enhancements implemented by school meal programs across Washington focused on nutrition education, marketing, and local wellness policies. This project was developed with a USDA Fiscal Year 2023 Team Nutrition Grant. About Katie Katie McConaughy develops and delivers a variety of trainings for the Washington State Office of Superintendent of Public Instruction (OSPI) as a member of the Child Nutrition Services Training Team. She has a background in nutrition, public health, health systems, and accounting. She is passionate about exploring Washington's unique landscapes on foot or bike, finding the best lattes in Seattle, and enjoying all our state's delicious fresh produce.
All Washington districts now have access to Nutrition Support at their regional Education Service District. Learn how this could benefit you: from audit prep to farm-to-school support, this regional model provides something for everyone. About Abby
Abby Miller is a dedicated Registered Dietitian with a Master’s degree in Dietetic Administration and extensive experience in school food service. Since 2017, Abby has been enhancing school meal programs at NEWESD 101, aiming to bring nutritious food and valuable nutrition education to school cafeterias. Before her role with the ESD, she served as a Child Nutrition Specialist for the Utah State Office of Education. Abby is passionate about the impact of school meal programs on children and communities. At home, Abby is a dedicated mother of four and enjoys spending time with her family on their small dahlia farm.
Leverage Points, Not Pep Talks: Growing Stronger & More Resilient Food Service Teams This session explores how the words we hear every day in school kitchens and cafeterias reveal the cultural stage our teams are in. Using the five stages of Tribal Leadership, we’ll identify common language cues and what they tell us about morale, trust, and performance. Whether you are a current (or future) Director, Supervisor, or Manager, you’ll leave with practical leverage points—small leadership moves that actually help teams grow stronger, more connected, and more resilient. About Adam
Adam is a professionally trained Chef and Registered Dietitian Nutritionist. He is the current Director of F&N for Everett Public Schools and has been leading kitchen teams for the last 20-years. He is a recipient of the Ruby P. Puckett Leadership Award and has been recognized for his dynamic and whimsical presentation style.
In just one hour of hands-on instruction, attendees will learn the basic skills to save a life in cases of opioid overdose, cardiac arrest, and severe bleeding. This is a practical class for all people that meets the Washington schools requirement for having staff trained in compression-only CPR and bleed control, but is not a replacement for the full certificated First Aid and CPR course mandated for coaches and administrators. About Tom Tom Petersen is a veteran educator, administrator, and presenter with 45+ years experience in Safety, Security, and Emergency Preparedness. Tom was one of the original ACT Trainers in 2020, and has since instructed over 1200 students, parents, and school staff every year in the Northshore School District.
Step into a live, hands-on Shelving and Storage Lab where organization meets fun experimentation. Test, tweak and discover how smart shelving and storage formulas can maximize every square inch of storage, unlock more storage in the same space and eliminate cooler chaos - no lab coat or goggles required! About Kerry Kerry Retzlaff was born and raised in Vancouver, BC Canada and remains fluent in “Canadian, eh.” She earned her business degree from Gonzaga University in Spokane and launched her sales career in foodservice the honest way: waitressing her way through college. After sales careers with Revlon, Coca Cola, Kraft and several national custom food manufacturers, she joined Cambro as a marketing product manager in 1998. Over the years she has worked extensively with engineering and new product development teams, launching many new products. She loves time in the factory and even more so, time in the field, walking thru commercial kitchens, talking to operators, learning what works and what doesn't and why. Product training is what she has come to love most, providing the power of knowledge so that operators can make the best product choices.
Becoming Your Grower’s Favorite Customer Become your grower's favorite customer. How to plan and purchase food or ingredients directly from local farmers. Key points of seasonality, scale of production, consistent purchases vs. one-time purchases, will this purchase help sustain your local farmer? About Mark Mark grew up selling his farms produce at farmer markets and wholesaling. Attended college to find ways to save family farm, find more ways to cash flow operations, in highly competitive environments. Mark has focused on farm to school sales last 8 years. Agricultural management degree, 21 years of local sales. Has had relationships and sales with over 40 Washington school districts.
Lunch Lab: The School Kitchen Equipment Conversation
Lunch Lab: Equipment invites anyone involved in school kitchen decisions into an interactive, audience‑driven conversation about today’s biggest equipment challenges—labor, capacity, aging assets, funding limits, menu expansion, regulations, and the realities of buying and planning for success. Through shared questions and collaborative problem‑solving, we’ll explore what tools and technologies are available across cooking, holding, serving, and space‑saving solutions (including options that expand capacity without added hood space) to help districts make confident, future‑ready decisions. This session is designed to help bridge the gap between school nutrition teams and the equipment industry by creating a space for open, practical conversation about real‑world challenges—labor, capacity, aging equipment, funding constraints, menu expansion, and regulatory demands. Rather than a one‑direction presentation, the format encourages audience input and shared experiences to surface the questions directors and decision‑makers should be asking, the insights the industry wishes schools knew, and the approaches that lead to smoother planning, purchasing, and long‑term success. The goal is to build mutual understanding and provide applicable, realistic ideas that help districts make informed equipment decisions and help industry partners better support them.
About Janel With over two decades in the foodservice equipment industry, Janel brings a rare blend of technical expertise and genuine care to every school nutrition project. Her background—from manufacturing and energy efficiency to her current role on the representative side—gives her a full-picture understanding of how smart equipment choices can transform school kitchens.
For the past seven years, she has focused on supporting K‑12 nutrition professionals, partnering with schools through the entire equipment journey: planning, specification, installation, and ongoing support. Her goal is to help teams make confident, informed decisions that elevate operations and create meaningful mealtime experiences for students and staff.
As Industry Chair of the Washington School Nutrition Association (WSNA) Board, Janel strengthens connections between industry partners and school nutrition professionals. She works to position vendors as knowledgeable, collaborative resources—offering insights, solutions, and relationships that help school teams thrive.
Serve with Confidence: Updated Meal Pattern and Offer versus Serve Best Practices
Join OSPI Child Nutrition Services as we examine the updated meal pattern requirements and Offer versus Serve (OVS) for both breakfast and lunch. This will be an interactive session. Participants will be able to practice identifying reimbursable meals at the point-of-service and learn best practices to take back to their kitchens. About Annie Annie Sage is a School Meal Programs Specialist with OSPI, who primarily supports school districts on the Olympic Peninsula and along the coast. Prior to her work with the School Meals team, Annie worked with the Child & Adult Care Food Program, as both a sponsor and Program Specialist, and with the Summer Food Service Program. Outside of work, Annie enjoys spending time in her garden, making sourdough, and she recently ran her first half marathon.
Explore how data-driven storytelling, sustainable program planning, and effective operations can help ensure every student has access to breakfast after the start of the school day. About Jessica
As a registered dietitian for the past 13 years, Jessica Seale’s pursuit to improve lives through food has led to her role as the State Initiatives Specialist for OSPI Child Nutrition Services. With her collaborative mindset and equitable approach, she supports schools navigating state laws and initiatives that expand access to school meals. Prior to joining OSPI, Jessica worked in a variety of clinical settings including oncology, eating disorders, and mental health facilities. When she is not at work, she can be found spending quality time with her 2-year old and husband.
As part of Washington state's Organics Management Laws, many schools are navigating new requirements to divert organic materials from disposal while also exploring opportunities to prevent food waste and expand food rescue efforts. This interactive session will provide an overview of the laws and highlight practical strategies that help schools districts move beyond compliance toward successful, sustainable organics programs. About Jessica As a registered dietitian for the past 13 years, Jessica Seale’s pursuit to improve lives through food has led to her role as the State Initiatives Specialist for OSPI Child Nutrition Services. With her collaborative mindset and equitable approach, she supports schools navigating state laws and initiatives that expand access to school meals. Prior to joining OSPI, Jessica worked in a variety of clinical settings including oncology, eating disorders, and mental health facilities. When she is not at work, she can be found spending quality time with her 2-year old and husband.
Where Washington Land and Water Meet Washington Schools: That’s Harvest of the Season!
Come check out the new Harvest of the Season toolkits! Learn how these comprehensive resources can support your farm to school efforts by bringing 24 local foods into the cafeteria, classroom, and home. Funded by a USDA Farm to School Grant, the Harvest of the Season Toolkits include nutrition facts, recipe ideas, activities, and more, allowing schools and other child nutrition programs the flexibility to use what works for them.
About Annette Annette has over a decade of local food systems and farm to school experience, from hands-on garden and kitchen education to sales and marketing for a local food hub. In her role as WSDA Farm to School Lead, Annette works with schools, local farms, and other value chain actors, including fellow state agencies and non-profit partners, to facilitate new farm to school connections, identify opportunities to increase local, Washington grown food procurement, and reduce farm to school barriers through new resource development, technical assistance and training, and systems change work.
In just one hour of hands-on instruction, attendees will learn the basic skills to save a life in cases of opioid overdose, cardiac arrest, and severe bleeding. This is a practical class for all people that meets the Washington schools requirement for having staff trained in compression-only CPR and bleed control, but is not a replacement for the full certificated First Aid and CPR course mandated for coaches and administrators. About Laurell Laurell Sprague started her Emergency Preparedness career as a volunteer in 2004 with the completion of CERT at her local Fire Department. She moved forward into multiple volunteer opportunities including getting involved with South County Fire, Medical Reserve Corps, ESCA, Northshore Emergency Management Coalition, the Soup Ladies, Support 7, FBI Citizen Academy Alumni Association and Moulage Mayhem. Through her volunteer experiences, this led to a full-time job at South County Fire where she focused on the new ACT First Aid & CPR/AED Training created by South County Fire. Since the start of ACT, at the end of 2018, more than 35,000 people have been trained.
Plant-forward school meals are no longer a trend—they’re a powerful tool for climate action, student engagement, and menu innovation. This session shares real-world lessons from Washington and California, highlighting practical tools, tested recipes, and marketing strategies that help districts add plant-based options students actually choose. About Nora
Nora Stewart, Senior Program Manager at Friends of the Earth, leads climate-friendly food initiatives nationwide. Nora brings over 15 years of experience in public health and environmental programming, including leadership roles with the American Heart Association and Community Health Improvement Partners, where they managed partnerships and implemented large-scale community health initiatives.
Effective Kitchen Forecasting and Ordering to Manage Food Costs
Accurate forecasting is the foundation of a well-run school nutrition kitchen — it keeps food costs in check, reduces waste, and ensures you always have what you need on hand. You'll begin by understanding what the worksheet is and why it plays such a critical role in daily operations. From there, you'll learn how to gather the right materials, review past production records to make informed predictions, and complete every column of the worksheet with confidence. About Brenda
Chef Brenda Wattles, RDN, is a registered dietitian, chef, and second-generation school nutrition professional. She grew up on her family's dairy farm in eastern Idaho, where her mother worked in school foodservice. After her parents divorced, her family came to depend on free school meals—an experience that shaped her lifelong dedication to ensuring every child has access to nourishing food. Brenda earned a degree in dietetics from the University of Idaho and a culinary degree from Le Cordon Bleu in Austin, Texas. Since 2008, Brenda has worked across all levels of school nutrition—from conducting administrative reviews for the Idaho State Agency to serving as a district supervisor, menu developer, and recipe standardizer. Her expertise has led to national contracts with USDA and extensive training for school nutrition professionals. Today, as co-owner of SproutCNP alongside Chef Cyndie Story, Ph.D., RDN, Brenda helps directors build strong, sustainable child nutrition programs.
Plant-forward school meals are no longer a trend—they’re a powerful tool for climate action, student engagement, and menu innovation. This session shares real-world lessons from Washington and California, highlighting practical tools, tested recipes, and marketing strategies that help districts add plant-based options students actually choose. About Amy Amy Webster is the Culinary Program Manager at Pasado’s Safe Haven, where she leads the Plant Powered Plates program, helping school districts successfully introduce plant-forward meals that meet NSLP requirements and student expectations. A certified plant-based culinary professional, cookbook author, and former Foodservice Innovation Culinary Specialist with Humane World for Animals, Amy brings over a decade of experience working with K-12 schools, institutions, and communities nationwide. Known for her practical, engaging approach, she blends real-world school foodservice experience with tested strategies—offering tools districts can use immediately to increase participation and excitement around school meals.
Where Washington Land and Water Meet Washington Schools: That’s Harvest of the Season!
Come check out the new Harvest of the Season toolkits! Learn how these comprehensive resources can support your farm to school efforts by bringing 24 local foods into the cafeteria, classroom, and home. Funded by a USDA Farm to School Grant, the Harvest of the Season Toolkits include nutrition facts, recipe ideas, activities, and more, allowing schools and other child nutrition programs the flexibility to use what works for them. About Emme
Emme Williamson supports the development of trainings and resources for the Office of Superintendent of Public Instruction (OSPI) as a member of the Child Nutrition Services Training and Special Projects team. Their background includes communications, program coordination, grant support, design, and technical assistance for statewide education programs. Emme is part of the core planning team behind the Harvest of the Season toolkits, collaborating with OSPI Communications to create practical, visually engaging materials for school nutrition professionals across Washington. Emme holds a Master of Fine Arts in Photography from the University of Illinois Chicago and enjoys making zines and discovering new produce varieties to try.
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Food Dignity®: Strategies
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