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Tracks = Food Services
Monday, October 24, 3:10 PM - 4:00 PM
Sustainable Jersey has partnered with Rutgers Cooperative Extension to study and test best practices for reducing school food waste in three public school districts. Discover lessons learned from food waste audits, education, and operational changes to food service and waste management in efforts to cut waste from school meals....
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Tuesday, October 25, 9:30 AM - 10:00 AM
- Room: Tennessee Avenue Learning Lab
Looking to implement Farm to School, enhance your program, or get a taste for it? This presentation will cover the fruits (nuts) and vegetables (bolts) of Farm to School, including procurement, government-funded programs, school gardens and nutrition education. Integrating Farm to School can elevate your food service program....
Speaker(s)
Tuesday, October 25, 1:30 PM - 2:00 PM
- Room: Michigan Avenue Learning Lab
In this session, PJP Foodservice will highlight the framework and structure of its design and build business, focusing on sales, design services, project management, project coordination, procurement, estimating, and delivery/set in place. The attendees will learn how PJP can be a complete consultative solution for foodservice related project work....
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Wednesday, October 26, 9:30 AM - 10:00 AM
- Room: Tennessee Avenue Learning Lab
Successful K-12 food service programs promote student engagement while relying on sound financial strategies. We surveyed over 60,000 students to better understand which food service attributes are most important to them. Here we’ll share survey results and explore practical ideas and solutions that deliver engaging, student-focused school dining experiences....
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Wednesday, October 26, 10:30 AM - 11:00 AM
- Room: Pacific Avenue Learning Lab
Find out how teaming up with local and/or outlying farms can help you source food, promote sustainability, and educate students. By working with farms, you can grow minds and palates. Get tips on where to begin and perhaps try a few samplings of farm fresh local items along the way!...
Speaker(s)
Wednesday, October 26, 2:30 PM - 3:00 PM
- Room: Ocean Avenue Learning Lab
Our K-12 students expect to see plant-based meals on the menu. With more students choosing plant-based and flexitarian diets, school nutrition departments are pivoting to offer these selections daily. Learn how to develop plant-based alternatives and build a menu that keeps every student coming back to the table....
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