2018 SNA-WisconsinAnnual Conference

& Industry Show

Keep onRollingJune 25-27, 2018Kalahari Resort, Wisconsin Dells, WIIndustry show on Wednesday, June 27th

Visit the SNA-WI website at www.sna-wi.org to register!Early Bird Discount Deadline is May 15, 2018

KEEP ON ROLLING The 2018 School Nutrition Association of Wisconsin Annual Conference registration is now open! Join us for an exciting conference at the Kalahari Resort in Wisconsin Dells, June 25-27, 2018. Don’t wait, register today!

More Information For additional conference details, please visit the SNA-WI website at www.sna-wi.org.

Continuing Education UnitsQuantity of available CEUs is currently being determined, and will be posted to the website when available. See the detailed schedule for more information on the educational sessions and remember, one additional CEU per year may be claimed for participation in a food show.

Lodging Book early as the hotel is projecting to sell out! Rooms are available at the Kalahari Resort at the special group rates:

• Hut Room (two queen beds) - $129• Lodge Suite (one king bed, queen sofa sleeper, living room group) - $159• Desert Room (two queen beds with full size sofa sleeper) - $169• Village Suite (three bedrooms: one with a king bed and two with two queen beds) - $417

To guarantee this rate, and to make sure a room will be available, reservations must be made by May 24, 2018. To make a reservation, please call 877-253-5466, and tell the reservation agent that you are booking a room under the School Nutrition Association of Wisconsin 2018 room block.

Registration DetailsEarly Bird Discount – May 15, 2018The early bird discount deadline is May 15, 2018. Registration and payment must be received by this date to receive the discounted rate.

Registration Policies Registration fee includes keynote and breakout sessions and access to conference materials through the event app. In addition, registration includes lunch on Monday; breakfast, lunch and dinner on Tuesday as well as breakfast on Wednesday. Only one registration per form. You may copy the form as needed, or download from the website at www.sna-wi.org. Registration must be received by June 15, 2018 to be guaranteed conference materials. Please keep a copy of your registration form for your records.

Cancellation Policy All cancellations must be received by May 24, 2018. A $25 administrative fee will be deducted from your refund. No refunds will be made for cancellations received after May 24. Refunds will not be given for no-shows.

Tax Identification Number SNA-WI’s Tax ID number is 39-6109421.

CONFERENCE SPECIAL EVENTS AND ACTIVITIES

School Nutrition Specialist (SNS) ExamSunday, June 24 | 12-4 p.m. Cost: $210 to National SNA office. There is no additional cost from SNA-WI, all attendees must apply and qualify to take the test in advance. For more details and to apply, please contact School Nutrition Specialist (SNS) Credentialing Program certSNS@schoolnutrition.org.

Fitness Activity – Water Aerobics Monday, June 25 | 8-9 a.m. Join SNA-WI members at the Sands Pool for a morning workout in the outdoor pool! Get energized for a great day of learning!

Kalahari Kitchen Tours Monday, June 25 | 8- 8:30 a.m., 8:30-9 a.m., 9-9:30 a.m.With more than 740 sleeping rooms, state-of-the-art convention facilities, and the largest indoor waterpark in the Dells, the Kalahari has a lot of people to feed! Experience life in the Kalahari kitchen on this exciting tour.

First Time Attendee MeetingMonday, June 25 | 9-10 a.m.Join SNA-WI leaders to be introduced to SNA-WI and the 2018 Conference. Learn what to expect throughout the conference and how you can optimize your time onsite. This session is for anyone looking to make lasting connections with peers while at the conference and early career professionals looking to become more involved in SNA-WI.

Wisconsin Dells Trolley TourMonday, June 25 | 5:30 p.m. Start timeCost: $45. The SNA-WI Steering Committee is pleased to offer this new tour as one of our 2018 conference activities. Join us on an open air trolley ride (weather permitting) to see the sights and sounds that made the Dells famous! The tour will include seeing the Wisconsin River, the sandstone, hidden gems, and tell you how it all started. A beautiful and scenic drive, narrated with humor and facts about the area on the way through informative & fun history lesson with an entertaining guide! Learn more about downtown, the resorts, famous attractions, and much more! This tour will also include dinner at Trappers Turn Golf Course as well as a stop at Port Huron Brewery.

Fawn Creek Winery TourMonday, June 25 | 5:30 p.m. Start timeCost: $15. Enjoy local wine sampling while savoring the peace and quiet of the woods on the serene outdoor deck overlooking the seven-acre vineyard of Fawn Creek Winery. Starting at 6pm guests will be bussed over, then taken in small groups on the tour/tasting. Bus service will be continuous so guests can decide to stay and socialize if they like, or return to the Kalahari. Light appetizers will also be included.

CONFERENCE SPECIAL EVENTS AND ACTIVITIES Morning YogaTuesday, June 26 | 7-8 a.m.Kickstart the day with a sunlit wake-up call! Join Liz Brandt from Nomaste Yoga. Liz currently holds numerous certifications, a degree in Nutritional Science, and believes that health and fitness becomes a continued effort to learn and grow. This session will be for all-levels, all-bodies, in this flow-based yoga class. Connect breath and movement, systematically wake up each part of the body, before tackling the day. Please be sure to wear comfortable clothing.

2018 Vendor Party and Casino NightTuesday, June 26 | 5-10 p.m.Enjoy the evening onsite at the Kalahari with your School Nutrition friends for dinner and casino games! Not sure how to play blackjack, craps or roulette? Learn at this low-pressure fun event, and maybe win some prizes at the same time! Be sure to wear your high roller/Las Vegas style clothing! 5 p.m. - Cocktail Hour5:45 p.m. - Dinner6:45 p.m. - Introduction to Casino Games7-9 p.m. - Casino Gaming9 p.m. - Casino Chips Traded for Prize Tickets9:15 p.m.- Prize and Basket Raffle Winners Announced 9:45 - Social

Basket RaffleTuesday, June 26 | 5-10 p.m.Help SNA-WI raise money for a local community organization by buying tickets to win one of our many themed baskets! SNA-WI Chapters will be donating and creating baskets. Be sure to bring your wallet. Details on ticket prices and expected baskets that will be available will be coming soon!

Conference Schedule At-A-Glance *Schedule is subject to change

Sunday, June 24 9:00 a.m. Conference Registration

Open All Conference Hours12-3 p.m. Leadership (with lunch available at 11:45)12- 4 p.m. SNS Exam 12-4 p.m. ServSafe PART 3:30-4:30 p.m. Executive Board Meeting5-6:30 p.m. House of Delegates6:30-8 p.m. House of Delegates Celebration Dinner

Monday, June 258-9 a.m. Fitness Activity – Water Aerobics 8-9:30 a.m. Kalahari Kitchen Tours (30 minute rotations)8-10 a.m. Special Dietary Needs - PART 1 8 a.m.-12 p.m. ServSafe PART 29-10 a.m. First Time Attendee Meeting 10-11 a.m. Conference Opening Remarks11 a.m.-12:30 p.m. Lunch11:30 a.m.-12 p.m. Awards Ceremony12:15-1:30 p.m. Keynote Presentation – Franco Harris1:30-1:45 p.m. Break1:45-2:45 p.m. Breakout Presentations – Block 12:45-3 p.m. Break3-4 p.m. Breakout Presentations – Block 24-4:15 p.m. Break4:15-5:15 p.m. Breakout Presentations – Block 35:30 p.m. Dells Trolley Tour or Fawn Creek Winery Tour or Night on

Your Own

Tuesday, June 267-8 a.m. 8:30-9:30 a.m. 8:45-9 a.m. 9-10 a.m. 10-10:15 a.m. 10:15-11:15 a.m. 11:15-11:30 a.m.

Morning Yoga BreakfastMorning RemarksChapter Rally and Meetings BreakBreakout Presentations - Block 4 Break

Conference Schedule At-A-Glance continued... *Schedule is subject to change

Tuesday, June 26 continued...11:30 a.m.-12:30 p.m. Breakout Presentations - Block 512:30-1 p.m. Lunch1-1:30 p.m. Announcements and DPI Update 1:30-5 p.m. Vendor Show Set-up1:30-1:45 p.m. Break1:45-2:45 p.m. Breakout Presentations - Block 62:45-3 p.m. Break3-4 p.m. Installation Ceremony Rehearsal 3-4 p.m. Breakout Presentations - Block 74-5 p.m. Break5-10 p.m. Vendor Party

Wednesday, June 277-9:30 a.m. Vendor Show Set-up8:00-9 a.m. Continental Breakfast8:30-9 a.m. Morning Remarks9-9:30 a.m. Installation Ceremony 9:30-10:15 a.m. Products on Parade – Industry Gold Members Showcase10:15 a.m.-1:15 p.m. Industry Show 1:15-2:15 p.m. Closing Keynote – Aaron Hunnel 2:15-2:30 p.m. Closing and Adjourn

Keynote Speakers More information available at www.sna-wi.org.

Monday, June 25 | 12:15-1:30 p.m. Franco Harris

Franco Harris is well known for his outstanding career in the National Football League, one so productive that it earned him a 1990 induction into The Pro Football Hall of Fame. During his years with the Pittsburgh Steelers, Harris set the standard for NFL running backs - big, fast and agile with explosive cutback ability. He established many team and league records, played in nine Pro Bowls, and led the Steelers’ charge to four Super Bowl victories. Franco was named MVP of Super Bowl IX. His “Immaculate Reception” in the final seconds of the 1972 AFC playoff

game against the Oakland Raiders is considered to be the greatest individual play in NFL history.

After football, Harris applied his 1972 degree from Penn State in Food Service and Administration to what would become his life’s work. He started out in the early 1980’s with a small distribution company called Franco’s All Naturèl, focusing on high quality, natural products. This is where and how Harris learned the business, driving thousands of miles, meeting with potential customers, c-store chains and distributors. He warehoused, sold, promoted and sometimes even delivered Franco’s FROZEFRUIT and his other all-natural products.

Born March 7, 1950 at Fort Dix, New Jersey, Franco grew up in Mount Holly, NJ, one of nine children. He lives in Pittsburgh with his wife, Dana Dokmanovich Harris. They have one son, Franco “DOK” Harris.

Wednesday, June 27 | 1:15-2:15 p.m. Aaron Hunnel

Aaron Hunnel serves as a motivational speaker and thought leader empowering people to live happy and healthy lives. With experience as a wellness professional in diverse organizational cultures such as university and healthcare systems, manufacturing organizations, non-profit, and corporate businesses, and as an Army veteran with over ten years of service, Aaron orchestrates change with his innovative ideas, positive personality and his up-beat outlook on life.

After deploying to war zones in 2006 and 2009, he found purpose through endurance racing, serving others, and health and wellness. Along his journey, Aaron built a powerful relationship with his great friend, Katie Neuman, an individual afflicted with cerebral palsy. Together, they have broken down barriers and inspired others to challenge their physical and mental limits. Aaron shares his successes and failures as a means to promote hope, build relationships and conquer fears.

He holds a Certified Wellness Practitioner designation from National Wellness Institute and is recognized as a WELCOA Top 100 Wellness Professional.

Pre-Conference SessionsSunday, June 24 | 12-4 p.m. and Monday, June 25 | 8 a.m. -12 p.m.

Pre Conference - ServSafe PartMike Lamm - Reinhart FoodServiceThis presentation will help prepare participants to take the ServSafe Food Manager Certification exam. This is supplemental instruction of the Material provided in the ServSafe Food Manager 7th Edition manual. Exam books will be provided.

Monday, June 25 | 8-10 a.m.; 1:45p.m. and 3-4 p.m.

Pre Conference - Students First: Managing Special Dietary Requests (CONTINUES INTO BLOCKS 1 & 2)Loriann Knapton - Department of Public Instruction Claire Koenig - Department of Public Instruction

Feeling overwhelmed by special dietary requests? This highly interactive workshop will provide the tools and knowledge school nutrition professionals need to develop a plan of action for managing special dietary requests with confidence. Participants will learn about USDA regulations for managing special dietary requests, become familiar with common reasons behind meal accommodations, and participate in group discussions and hands-on activities that focus on developing specific plans of action. PLEASE NOTE: the 2-hour Pre-Conferfence session continues into the first 2 breakout session time slots for a 4-hours total session and 4 CEUs.

Breakout Sessions - Block 1Monday, June 25 | 1:45-2:45 p.m.1.1. Improve Your Career with Physical Activity Jenny Thorkildson - Donovan Food Equipment There are many factors that contribute to the success of our careers. Exercise being one factor that can be within our control. In this session, we will highlight the importance of physical activity when it comes to drive and obtaining our career goals. We will also practice simple exercise that you can do throughout your day to increase productivity and overall wellbeing.

1.2. Students First: Managing Special Dietary Requests (CONTINUED FROM PRE CON) Loriann Knapton - Department of Public Instruction Claire Koenig - Department of Public Instruction See description on pre-conference page.

1.3. Starting Non-Traditional Feeding Programs Cindy Geisert - Anderson Foodservice Solutions Expand beyond the cafeteria into non-traditional feeding programs and increase revenue and participation. This session will discuss innovative ways to expand foodservice programs, including food trucks and busses, summer feeding programs, outdoor serving/feeding, and more. You’ll learn from real school districts that have implemented these innovative solutions to meet the needs of their programs and to expand into other areas.

1.4. First Aid Blake Karnitz - McFarland Fire Department

This session will cover topics to include types of injuries that you may encounter and what you can do prior to EMS arrival to make their jobs easier! We will also be going over some common medical emergencies that you may encounter and go over some things that will improve that person’s outcome. The session will also briefly talk about CPR/CCR and choking and covering the basics of those situations.

1.5. Mini Foodshows (REPEATED in BLOCK 5) Julie Majerowski - Street Level Food Marketing JoyceGaulke-WestfieldSchoolDistrict

Are you trying to get those DPI taste testings done for direct diversion or new school year? Westfield School district has conducted mini food shows the last few years. Come listen to what the director and broker can suggest to make it a reality in your district.

Breakout Sessions - Block 2Monday, June 25 | 3-4 p.m.2.1. Moving Beyond the Policy: Integrating Local Wellness Policies into the Whole School Jill Camber Davidson, RDN, CD - Pro Team

Wellness Policies lay the groundwork for healthy school environments and healthy students. However, even a year after the LWP Final Rule has been put into place, putting LPWs into practice continues to be challenging. Approaching local wellness policy as part of the Whole School, Whole Community, Whole Child (WSCC) model is one way to implement wellness policies for success and sustainability. Attend this session to learn more about how the WSSC model meshes with local wellness policy components, and strategies to build on these concepts in your district.

2.2. Students First: Managing Special Dietary Requests (CONTINUED FROM PRE CON AND BLOCK 1) Loriann Knapton - Department of Public Instruction Claire Koenig - Department of Public Instruction See description on pre-conference page.

2.3. Unlock the Hidden Secrets of Your Combi-Oven Toby Gardner - Redco Foodservice Equipment Combi ovens have a staggering range of capabilites. Find out the secrets to cooking your menu more efficiently and how you can expand your menu options while producing food at its highest quality and nutrition level.

2.4. Running Promotions in Your School (WILL BE REPEATED IN BLOCK 3) Sarah Mumm - Holmen School District Exciting and fun class on new and simple ways to get your students looking forward to breakfast and lunch every day. We will go over simple things you can do to promote your program. These ideas have proven to work and currently are being used now. Come and find yourself looking forward to serving lunch again!

2.5. Farm to School and Visiting Chefs in Schools Jim Degan - School District of Janesville Mike Gasper - Holmen School District “F2S” no matter how you dice it, tastes better and is better for children. The best marketing dollars you can spend for your program are on “F2S”. The School Disrtrict of Holmen has been involved in the F2S movement for 10 years. The program has gone from Apples to Animals. Come learn about the unique collaboration that the Food Service has formed with the Agriculture Department and the local FFA chapter to bring an innovative approach to F2S.

2.6. Knife Skills (WILL BE REPEATED IN BLOCK 3) Chef Patrick Moore - The School District of Ashland Join Chef Moore to learn proper knife cuts and how to cut fruits and vegetables to reduce waste, save time and add eye appeal to your dishes!

Breakout Sessions - Block 3Monday, June 25 | 4:15-5:15 p.m.3.1. Healthy Eating for the Busy Professional

Jenny Thorkildson - Donovan Food EquipmentHealthy eating can be a challenge for even the most dedicated health enthusiast, but when you throw kids into the mix, it creates an even greater challenge. In this session, we are going to highlight tips for healthy eating, meal planning, and recipe resources for the busy working parent professional. We will also explore levels of planning and where to start.

3.2. “A Day at the Beach!” Planning the Back to School (B2S) MeetingGina Kulka - Department of Public Instruction“What? The school year just ended!” True, but this interactive session will describe tools to plan a Back-to-School (B2S) meeting with school nutrition staff. As a way to provide continuing education hours per professional standards and introduce initiatives, districts generally gather staff for annual training. Choose from an ice breaker and general topics or resource suggestions to build the training meeting. Then sit back and enjoy the rest of summer!

3.3. Great Grains - Looking Beyond Whole WheatJudy Kennedy - Hudson School DistrictWhole grains are an important part of the National School Lunch Program. If you are interested in knowing more about whole grains besides wheat and brown rice, come learn about some lesser known grains like quinoa, farro, sorghum, and teff. We’ll discuss the nutritional benefits of various whole grains, discuss how to prepare them, share some recipes, and identify gluten free options.

3.4. Running Promotions in Your School (REPEATED FROM BLOCK 2)Sarah Mumm - Holmen School District See description from Block 2

3.5. Easy How-To Steps for Applying for SNA Awards and Scholarships and Awards

Amy Lawrenz - Random Lake School District/Sheboygan Falls School District This session will include presentation and discussion with past award recipients to learn about applying for SNA awards. Learn the steps to qualifying and easy steps for the credentials that are needed.

3.6. Knife Skills (REPEATED FROM BLOCK 2)Chef Patrick Moore - The School District of AshlandSee description from Block 2

Breakout Sessions - Block 4Tuesday, June 26 | 10:15-11:15 a.m.4.1. Financial Wellness – Knowing About Your Benefit as an Early Career Professional Lance Singleton - Department of Employee Trust Fund

The Department of Employee Trust Funds will present retirement benefit information focused on members that are new or midway through their career. Learn about topics that are important to you including: Enhancing your retirement benefit, beneficiary designation forms, new vesting requirements, contribution rates, core trust fund and variable trust fund, separation benefit, survivor benefits, how divorce affects your retirement account, military service credit and purchasing service.

4.2. WI School Meals Rock Kelly Williams - Department of Public Instruction Alicia Dill - Department of Public Instruction

Wisconsin school nutrition professionals have reported challenges about how to best communicate to students, families, and school staff about school nutrition programs. Although outreach to these groups often lands outside a school nutrition professional’s comfort zone, these efforts are critical to build school meal programs. Learn about communication methods and receive resources and tools to help school nutrition professionals to effectively promote their school nutrition programs and showcase why Wisconsin school meals rock.

4.3. Reducing Food Waste Cindy Geisert - Anderson Foodservice Solutions

Wasted food = wasted money. This session will cover ways to reduce the amount of food that is wasted both in the back and front of the house, including maximizing the shelf life of fresh produce, best practices for fresh-made and scratch cooking, better portion control measures, share tables for kids to deposit uneaten items, and using software to better plan and track meals.

4.4. Advocacy - Why You Should Get Involved! Dan Carpenter - SNA-WI Lobbyist - Hoven Consulting

Join the SNA-WI Legislative Committee for a town hall meeting and advocacy training. Attendees will learn strategies for talking with legislators. Updates will be provided on legislative priority areas.

4.5. Food Safety (REPEATED IN BLOCK 6) Jennifer Hinkle - Gordon Food Service

Learn about the importance of food safety and sanitation practices. Attend to learn best practices and information needed to practice good personal hygiene in the K-12 environment, in order to prevent foodborne illness.

4.6. How Do You Create a Winning Team Diane Agrell – Winneconnie School District

Discover tips and strategies to help build a successful team through leadership, communication, and motivation.

Breakout Sessions - Block 5Tuesday, June 26 | 11:30 a.m.-12:30 p.m.5.1. Financial Wellness: Know About Your Benefit - Late Career Information Lance Singleton - Department of Employee Trust Fund

Employees of the Wisconsin Retirement System, join us for a presentation about your WRS benefits. Review what you need to know and do to maximize your benefits as you move through your career. Discussion will include: Core and Variable Trust Funds, Additional Contributions, Survivor Benefits, Beneficiary Designation Forms, Retirement Eligibility, Benefit Calculations, Annuity Options, and Annual Annuity Adjustments.

5.2. Meal Pattern for Infants and Pre-K Students Tanya Kirtz - Department of Public Instruction Erin Opgenorth - Department of Public Instruction

Do you serve meals to infants or children in pre-k or childcare programs under the NSLP and the SBP? This session will cover the updated Child and Adult Care Food Program (CACFP) meal pattern that went into effect on October 1, 2017 for infants and students not yet in kindergarten. We will provide an overview of the meal pattern and answer frequently asked questions. We will also discuss the common challenges with implementing this program in schools and the resources available.

5.3. Labels Matter Katie Wilson - ktconsulting,LLC

This interactive session will cover food labels from the grocery store to the child nutrition program. Learn how to quickly identify fact from fiction for your own personal use as well as for your school meals program. The Child Nutrition (CN) label and the Buy American provision in school nutrition will be covered.

5.4. Fuel Up Play 60 and how it works with School Wellness Policies (REPEATED IN BLOCK 6) Jane Losee - Wisconsin Milk Marketing Board

How well do you know your Wellness Policy? Does it demonstrate tangible ideas that promote wellness in your lunchroom and to your students? Join us for hands-on ideas and ways to use your lunchroom as a classroom where students lead the charge and take ownership of their wellness within your school.

5.5. Mini Foodshows (REPEATED FROM BLOCK 1) Julie Majerowski - Street Level Food Marketing JoyceGaulke-WestfieldSchoolDistrict See description from Block 1 5.6. Beef to School Sarah Agena - Wisconsin Beef Council Jenna Segal - USDA Farm to School Midwest Region

Join USDA’s Office of Community Food Systems and the Wisconsin Beef Council to learn about successful strategies for serving local beef in schools. Participants will also hear about the nutritional benefits of beef, recipe ideas, procurement tools as well as strategies and lessons learned for purchasing and serving local beef in schools. The presentation will also share regional and national grants and resources designed to help school districts purchase local beef!

Breakout Sessions - Block 6Tuesday, June 26 | 1:45-2:45 p.m.6.1. Build Health & Wellness Motivation for Your Team with STEPS!

Reggie Ross - School Nutrition AssociationSNA wants to make it simple for you to eat healthy, feel great, and become more active through the STEPS Challenge, SNA’s personal wellness program. The STEPS Challenge is all about small changes that can add up to make a big difference in your health. Come learn how you can start making healthier lifestyle choices for you and your staff through this program.

6.2. What is Market Basket?Randy Jones - Department of Public Instruction Alex Zitske - Department of Public Instruction What is a Market Basket and how to use when procuring program goods? This training will cover guidance provided in USDA Memo: SP 04-2018 - Market Basket Analysis when Procuring Program Goods and Modifying Contracted-For Product Lists.

6.3. Social Media 101Dexter Patterson - University of Wisconsin College of Agricultural and Life

SciencesConfused by all the options with how to effectively use social media? This presentation will help clarify which tools are best for you and your organizations.

6.4. Fuel Up Play 60 and how it works with School Wellness Policies (REPEATED FROM BLOCK 5)Jane Losee - Wisconsin Milk Marketing BoardSee description from Block 5

6.5. Food Safety (REPEATED FROM BLOCK 4)Jennifer Hinkle - Gordon Food Service See description in Block 4

6.6 Innovative Ideas to Bring Customers InSue Malesa - Menasha School District Does it drive you crazy to see the students walk right past the cafeteria? Even more so if they are bringing in a lunch from a local establishment? How do you appeal to them and compete with the place down the street? Start by being the best deal in town for the best lunch in town! What will make your students want to “check it out” or better yet – become loyal customers? Ideas from presentation to packaging and beyond!

Breakout Sessions - Block 7Tuesday, June 26 | 3-4 p.m.7.1. Chart Your Course to Wellness

Katie Wilson - ktconsulting,LLCChart your course to wellness as we explore N (nutrition nonsense), E (exercise everyday – everyway), S (stop stressing), and W (wellness wishes). Facts, fallacies, and simple ideas to follow your compass. This fun presentation will get you thinking positively about your overall health and how small steps make a difference in your life.

7.2. What to expect when you’re expecting….A Procurement ReviewRandy Jones - Department of Public Instruction Alex Zitske - Department of Public Instruction A good procurement review is a smooth and simple procurement review. This training will cover what we learned from reviewing school procurements, and how you can plan for procurement perfection. In addition, we will have a Q&A discussion and provide procurement updates.

7.3. Vending Machines in Food ServiceKaitlin Tauriainen - West De Pere School DistrictDo you want to increase your meal participation and revenue in your school meal programs? Come learn about adding reimbursable vending machines to your program!

7.4. HealthTIDE as a Resource for School Nutrition ProfessionalsKathi Seiden-Thomas - HealthTIDEThe healthTIDE Schools Team is a state-wide network of partners from multiple sectors working together to create healthier schools. Attend this session to learn how you can connect to the network to learn best practices from other schools/districts and organizations and be a part of collective solutions to address barriers that schools face. Partners from Mt. Horeb School District, Community Groundworks and UW-Madison’s Center for Integrated Agricultural Systems will present on topics including Farm to School, community partnerships and the Whole School, Whole Community, Whole Child Model.

7.5. Teamwork and CommunicationBrad Sclavi - KeyImpact Sales & SystemsJoin this session to recall how we communicate and how communication and teamwork is so important. Discuss the effects and cost to a school when both areas are not working. This session will also help you recognize the importance of everyone in making an operation run. How actions are seen by all, how words have an effect and how they are used and have consequences.

7.6. Hi My Name is... And My Passion is…Aaron Hunnel – Press PlayThis activity is a conversation starter to get people connected and build cohesion. It focuses on two key points: 1. Active Listening - which fills others’ cups and 2. Talking about something interesting, rather than just the weather and other programmed conversations that have no depth.

Please print clearly. Only one (1) registration per form. Duplicate as needed. Thank you!

SNA Member Number _________________________________ Non-member

Name______________________________________________ Title ____________________________________________________________________

District/Company ______________________________________________________________________________________________________________

School/Department ____________________________________________________________________________________________________________

SUMMER Address _____________________________________________________________________________________________________________

SUMMER City/State/Zip ________________________________________________________________________________________________________

SUMMER Phone ______________________________________________________________________________________________________________

SUMMER E-mail _____________________________________________________ none

Please answer the questions below: Yes No Are you considered a buyer for your district? Yes No Will you arrive by 10:00 am Monday for the Opening Remarks? Yes No Will you stay through the prize drawings at 2:30 pm on Wednesday? Yes No Do you have any special needs, dietary or otherwise? If so, please describe: _________________________________________________

Liability Release: I request that you accept me as a participant at this conference. I understand that there is some risk inherent in traveling to and from and as a result of attending this event, I hereby release the School Nutrition Association of Wisconsin (SNA-WI) and its committees, members, officers, employees and directors as well as other persons who take part in the conference, from all liability for injury or property damage that may be suffered in connection with such activities, whether due to negligence or otherwise. I agree to indemnify SNA-WI, its committees, officers, members, director, employees or contractors against all judgment obtained and against the costs of defense of such claim including reasonable attorney’s fees.

Signature____________________________________________ Date__________________

2018 SNA-WI Annual Conference & Industry Show RegistrationRegister online at www.sna-wi.org or mail in the registration and payment (next page)

Registration Fees

Full Conference SNA-WI Member $185 ($225) $______ Non-Member $225 ($265) $______

Make checks payable & remit with form to: SNA-WI, 563 Carter Court, Suite B, Kimberly, WI 54136Phone: 920-560-5630 Fax: 920-882-3655

2018 SNA-WI Annual Conference & Industry Show Registration

Pay with Credit Card: VISA Mastercard Discover Amex

Card # _______________________________

CVV _____________ Exp. _______________

Name on Card _________________________

Signature ____________________________

You may also register online: www.sna-wi.org

Single Day Registration Select: Monday Tuesday Wednesday SNA-WI Member $100 ($140) $______ Non-Member $125 ($165) or $______

All dates, times and locations are subject to change. Please visit www.sna-wi.org for the most up-to-date information. Fees in parenthesis apply if form is received after May 15, 2018.

Please check all your selected sessions and add any additional fees to your registration total. Session information is available at www.sna-wi.org.

Fees May Apply

Pre-Conference and Social Activities

June 24 12-4 p.m. ServeSafe Class $225

June 25

8 a.m. -12 p.m.

8-9 a.m. Fitness Activity – Water Aerobics No Charge

8-9:30 a.m. Kalahari Kitchen Tours No Charge

8-10 a.m. Students First: Managing Special Dietary Requests (CONTINUES INTO BLOCKS 1 & 2) No Charge

5:30 p.m. Wisconsin Dells Trolley Tour $45

5:30 p.m. Fawn Creek Winery $15

June 267-8 a.m. Morning Yoga No Charge

5-10 p.m. Vendor Party No Charge

TOTAL:

Breakout Session

Selections

June 25

1:45-2:45 p.m. 1.1 1.2 1.3 1.4 1.5

3-4 p.m. 2.1 2.2 2.3 2.4 2.5 2.6

4:15-5:15 p.m. 3.1 3.2 3.3 3.4 3.5 3.6

June 26

10:15-11:15 a.m. 4.1 4.2 4.3 4.4 4.5 4.6

11:30 a.m.-12:30 p.m. 5.1 5.2 5.3 5.4 5.5 5.6

1:45-2:45 p.m. 6.1 6.2 6.3 6.4 6.5 6.6

3-4 p.m. 7.1 7.2 7.3 7.4 7.5 7.6