School Nutrition Innovation Conference Schedule
(subject to change)

Tuesday, May 13, 2025

11:00am - 4:30pm        Registration Open
8:00am - 12:00pm        SLAC Committee Meeting – Invitation only
12:00pm - 2:00pm        Pre-Conference Workshop (Food Service Operators only) Pre-registration required
3:00pm - 5:00pm          Opening General Session | Updates from Office of General Services

Introduction to SLAC
Join us for a dynamic and interactive discussion introducing the School Lunch Advisory Council (SLAC). This session will give attendees a chance to explore key topics such as menu planning and pricing, state processing, the DOD fresh produce program, and communication and training needs. Seated by SLAC regions, each table will engage with a SLAC representative to discuss real challenges and opportunities, share insights, and help shape the support and resources districts need moving forward.

How to Effectively Order & Utilize USDA Foods in NY
The New York State Office of General Services (OGS) will present this informative session on effectively managing your USDA Foods and entitlement funds. Learn insider tips, best practices, and practical strategies to streamline ordering, maximize your allocations, and ensure your program runs efficiently. Whether you're new to the process or looking for ways to optimize your current approach, this session will provide valuable insights to help you make the most of your resources.

Meal Planning to Meal Service: A Structured Guide to Making the Most of Your Entitlement Dollars - Donna Rice, Baldwinsville Central Schools; Ruth Conner, SNS, Buffalo Central Schools; Diana McCarthy, Wild Mike’s Ultimate Pizza; Marianne Dayton, SNS, Affinity Group Northeast

The New York State Office of General Services (OGS), in partnership with food service directors and industry professionals, will take you through USDA foods in your schools on best practices to understand entitlement usage and direct diversion. This will include strategies of when and where food service directors should be looking to enhance menus and be compliant with USDA foods.

6:00pm - 8:00pm          Welcome Dinner - "NYSNA Whodunit?!"

A Night of mystery, mingling, and mayhem! Come dressed as your favorite mystery character and step into a Clue-inspired evening of intrigue. Network your way through the night, collecting game cards — Who? Where? Weapon? Why? — to solve the mystery. Our members will play the cast of characters, venues, and motives. Connect, collaborate, and see if you can crack the case before the culprit is revealed!

Wednesday, May 14, 2025

7:00am - 4:00pm            Registration Open
8:00am - 10:00am          General Session | Updates from New York State Education Department
                                        Breakfast provided

Stay up to date on the latest in child nutrition with an engaging and interactive session led by the State Education Department. The session will begin with a brief presentation covering key updates, including the Buy American provision, the new USDA nutrient standards and implementation timeline, and the launch of a new Learning Management System (LMS). Then, put your knowledge to the test in a Jeopardy-style game! Covering topics like meal patterns, procurement, meal counting and claiming, Pre-K programs, child nutrition programs, and the master instructor network, this interactive session will reinforce important concepts in a fun and engaging way.

10:15am - 11:45am        Speed Networking (Round One)
12:00pm - 1:00pm          Networking Lunch
1:15pm - 2:45pm            Speed Networking (Round Two)
2:45pm - 3:15pm            Networking Break 
3:15pm - 4:45pm            Preparing for Universal School Meals: Key Insights & Best Practices

Moderator: Bryan McCoy, Broome-Tioga BOCES
Speakers:  Kayla McDaniel, Plymouth-Canton Community Schools (Wayne County, MI); Caitlin Lazarski, MS, RD, SNS, Pine Bush Central Schools; Kate Dorr, RD, MBA, Oneida Herkimer Madison BOCES; Patrick Kenneally, Chef Ann Foundation

As New York moves toward passing the Healthy School Meals for All legislation, this panel will offer key insights on how to prepare for the transition. Panelists from diverse districts will share best practices for managing increased meal counts, staffing needs, equipment, and storage. Learn how to overcome challenges like stigma, increase meal participation, and navigate changes to a la carte sales and meal schedules. With practical tips and lessons from districts that have implemented universal meals, this session will provide the tools needed to ensure a smooth transition to universal meals in your school.      

Dinner on Own / Explore Saratoga Springs

Thursday, May 15, 2025

7:00am - 8:00am             Breakfast provided

8:15am - 9:15am            Educational Breakout Sessions (More information to come)

Cultivating Commitment: Empowering Passionate People for a Purpose-Driven Program - Kayla McDaniel, MS, NDTR; Megan Bates, SNS
In today’s school nutrition programs, success depends on more than just nutritious meals — it requires dedicated, passionate staff who believe in the mission of feeding the future. This session explores innovative, practical strategies to recruit and retain school nutrition professionals in a competitive labor market. Learn how to cultivate a purpose-driven workplace culture, align roles with individual passions, and implement recognition, growth, and support systems that keep your team engaged and energized. Whether you're building a team from scratch or revitalizing an existing one, you’ll leave with tools and inspiration to create a thriving workforce that’s motivated by more than just a paycheck — they’re driven by purpose.

Serving Success: Enhance Nutrition & Reimbursement with Afterschool Meals - Kayla Snyder, MA, Hunger Solutions NY
Schools that offer snacks to students in afterschool programs may be eligible to serve a complete meal. The At-Risk Afterschool Meal component of the Child and Adult Care Food Program (CACFP) is a win-win for students and schools. Offering a complete after-school meal helps improve student nutrition and bolsters school food revenue with nearly 4x the reimbursement of NSLP snacks alone. Join Hunger Solutions New York to learn more about CACFP eligibility, program flexibilities, and how to get started.

Campfire Chat: Continue the Conversation about CEP - Caitlin Lazarski, MS, RD, SNS; Kate Dorr, RD, MBA; Patrick Kenneally
After hearing from panelists earlier in the day, join us for a deeper, more interactive conversation focused on the Community Eligibility Provision (CEP). This informal session offers a space to ask follow-up questions, share your own challenges, and explore specific scenarios with panelists who have firsthand experience. Whether you're considering CEP or looking to strengthen your current approach with the possibility of universal meals in NY, this is your chance to get real-time feedback, tips, and support from peers and practitioners in the field.

State Agency Round Tables 
Connect directly with representatives from OGS, NYSED, and Agriculture & Markets in this interactive roundtable-style session. Held in two timeframes to allow for deeper conversations, these discussions will give attendees the opportunity to ask questions, raise concerns, and gain clarity on key issues affecting school nutrition programs across New York. Whether you're seeking updates, troubleshooting challenges, or looking to strengthen agency relationships, this is your chance to engage in meaningful dialogue with the state agencies that help shape your work.

9:30am - 10:30am            Educational Breakout Sessions 

Procurement and Direct Diversion - Marianne Dayton, SNS
Make every dollar count! This session dives into how to strategically allocate, spend, and track your USDA Foods entitlement to get the most value for your program. Learn how Direct Diversion works, how to plan effectively throughout the year, and how to navigate procurement decisions that support both compliance and cost savings.

A Place at the Table - Celebrating Various Food Cultures to Drive Participation - Kayla McDaniel, MS, NDTR
This session will provide valuable insights into understanding how to celebrate various cultures, religious, and dietary needs of your student population, and then incorporating those menu items to drive participation in your program!  Join us as we explore strategies for creating a welcoming and supportive food environment and gain practical tools for thoughtful menu planning and community engagement. 

Vending 101: Reimbursable Meals Unpacked - Caitlin Lazarski, MS, RD, SNS
As school nutrition programs seek innovative ways to increase participation and meet students where they are, vending machines have emerged as a powerful tool for serving reimbursable meals—anytime, anywhere. But how do you ensure compliance with USDA meal pattern requirements while navigating logistics, equipment, food safety, and student appeal? In this session, participants will unpack the essentials of launching a successful reimbursable vending program. From planning and procurement to promotion and production, you’ll learn how to implement a vending solution that enhances access, maintains integrity, and supports program growth. Whether you're just curious or ready to launch, this session will leave you with the knowledge and confidence to make vending work for your program.

State Agency Round Tables 
Connect directly with representatives from OGS, NYSED, and Agriculture & Markets in this interactive roundtable-style session. Held in two timeframes to allow for deeper conversations, these discussions will give attendees the opportunity to ask questions, raise concerns, and gain clarity on key issues affecting school nutrition programs across New York. Whether you're seeking updates, troubleshooting challenges, or looking to strengthen agency relationships, this is your chance to engage in meaningful dialogue with the state agencies that help shape your work.

10:45am-12:00pm          Closing General Session & Lunch

Scratch Cooking with Confidence: Mastering Best Practices for Serving Local Beef on School Menus - Julie Raway, MPH, RDN, CDN, SNS, FAND
Strengthen your culinary skills and food safety knowledge in this focused session designed for school nutrition professionals. Learn how to confidently prepare and serve locally sourced beef while following nutrition guidelines and best practices for safe handling. A lively cooking demo will showcase efficient scratch cooking techniques and offer creative, student-friendly recipe ideas that celebrate farm-to-school connections. Attendees will leave with practical tools to bring fresh, flavorful, and safe local beef to their very own school menus.
* Sponsored by NY Beef Council