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2026 ANNUAL CONFERENCE LEARNING SESSIONS
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Friday, April 17th – 8:00 – 8:45 AM
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Location
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Production Records: Plan It. Serve It. Record It.
Christina Nichols, Program Manager Coordinated Support & Services- Georgia Department of Education School Nutrition Division
Suzanne Perry, Program Manager Coordinated Support & Services -Georgia Department of Education School Nutrition Division
Target Audience: School Level
In this session, attendees will learn how accurate and complete production records guide menu planning and forecasting, reduce waste, and improve daily kitchen operations. Participants will gain confidence using production records as a roadmap for success through real-world examples and discussion, helping them work smarter and lead with confidence.
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Meeting Room
4
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Advocating for Child Nutrition: 75 Years Strong
Dee Mathis, Finance Coordinator - Hall County School Nutrition
Target Audience: School Level
Celebrate 75 years of dedication to school nutrition while looking ahead to the next chapter of advocacy. Featuring guest speakers - Mark Oswalt from the SNA Board and Laura Bracci with American Heart Association - this session will reflect on partnerships and progress made shaping the future of child nutrition programs.
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Meeting Room
5
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First Timers First Timer Session
Sheila Cooper, Manager Trainer – Coffee County School Nutrition
David Pearson, CEO– Cafeterias Redefined
Target Audience: First Time Attendees
Get the most out of your first GSNA conference experience! Join your fellow newbies for a quick overview of what you can expect to learn, do and see.
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Meeting Room
7
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Friday, April 17th – 8:00 – 8:45 AM
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Location
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Wellness by the Glass
Cindy Cooper, MPS, SNS, Assistant Director, Health and Wellness -The Dairy Alliance
Will McWhirter, MBA, RDN, SNS, Manager, Youth Wellness -The Dairy Alliance
Target Audience: School Level
The Dairy Alliance’s Wellness by the Glass training provides school nutrition staff with a comprehensive overview of milk’s role in a healthy diet. We’ll cover the basics of milk varieties, nutritional benefits, and tips for promoting milk consumption among students. We’ll aim to equip you with the knowledge and tools needed to confidently incorporate and advocate for milk as a key part of balanced school meals. We’ll introduce the National Dairy’s Council’s new Smart Swaps promotion, too, with innovative and practical student-approved recipes for school nutrition programs.
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Meeting Room
8
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Food Safety Showdown: Learn It. Play It. Own It.
Drexel Clark, Coordinator -Richmond County Schools
Deanna Shanks, Coordinator -Richmond County Schools
Target Audience: School Level
Get ready to level up your food safety knowledge in a fun, fast-paced, and interactive way! This session turns essential food safety practices into an exciting game using Kahoot!, where participants will test their knowledge, compete with peers, and reinforce critical concepts in real time. From proper temperatures and sanitation to cross-contamination prevention, this session covers the must-know basics that keep your kitchens safe and compliant. Whether you're a seasoned professional or new to school nutrition, you’ll leave energized, informed, and ready to put best practices into action—because safe food is serious business, even when learning is fun!
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Meeting Room
9
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Make Your Meeting Sparkle
Heidi Aselton, Director – Bibb County Schools
Jess Peaden, Director of School Nutrition- Bremen City Schools
Margaret Rentz, Lead Manager-Glynn County Schools
Target Audience: School Level
Who says meetings have to be boring? In this fun and sassy session, we’ll show you how to elevate your local and district meetings from routine to remarkable. Learn simple ways to boost engagement, add creativity, and keep attendees excited to participate. Best of all, you’ll leave with a step-by-step meeting template to help you plan polished, purposeful meetings that truly sparkle. Get ready to add a little shine to every meeting you lead!
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Meeting Room
10
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Friday, April 17th – 11:30 AM – 12:15 PM
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Location
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Count with Accuracy. Claim with Confidence.
Brenda Merrit, Area Consultant - Georgia Department of Education School Nutrition Division
Monika Griner, Area Consultant - Georgia Department of Education School Nutrition Division
Target Audience: School Level
In this session, participants will strengthen their understanding of National School Lunch Program requirements for accurately counting reimbursable meals at the Point of Service. Through practical examples and discussion, attendees will learn strategies to prevent overt identification, conduct effective edit checks, and identify common counting and claiming errors to keep their programs compliant and running smoothly.
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Meeting Room
4
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Easy Peanut Recipes for Protein-Rich Snacks and Meals
Carlos Granderson, Chef d' Cuisine - Southern National Restaurant & Market
Josh Swinney, Executive Chef -Morrison healthcare, a division of Compass Group
Target Audience: School Level
Chef Josh will demonstrate simple recipes for one snack and one meal utilizing Georgia Peanuts. Peanuts are ideal meat alternative protein, they're cost-effective and one of the most sustainable.
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Meeting Room
5
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What to Expect When You're Inspecting- Health Inspector Tips 101
Natasha Cox, Nutrition Training Manager - Murray County Schools
Target Audience: School Level
A fun, interactive, and practical look at what inspectors look for during a food safety inspection. In this session, you'll learn common violations, simple prevention strategies, and how to keep your facility safe every day. From the newest hire to the most seasoned employee, you will walk away with the confidence you need to face any health inspection.
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Meeting Room
7
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Problem? Solved! A Scenario-Based Workshop for Managers
Sharon Stroman, Assistant Director- Richmond County Schools
Target Audience: School Level
In this interactive session, managers will work through real-world school nutrition challenges using practical, leadership‑focused strategies. Participants will collaborate on scenario-based activities that strengthen problem-solving skills, build confidence in handling difficult situations, and support a positive, solutions‑driven culture within their teams.
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Meeting Room
8
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Building a NAC Legacy: How to Own Your Energy & Amplify Your Impact
Tina Bolin, Manager – Richmond County Schools
Target Audience: School Level
Discover the impact and purpose of the GSNA Nutrition Advisory Council (NAC) and how you can play a vital role in shaping the future of school nutrition. This session will provide an inside look at how the NAC strengthens partnerships between school nutrition professionals and industry, supports innovation, and helps guide the direction of GSNA initiatives. Participants will gain a clear understanding of the council’s structure, goals, and opportunities for involvement. Whether you’re new to NAC or looking to deepen your engagement, this session will inspire you to contribute your voice, build meaningful connections, and leave a lasting legacy within GSNA.
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Meeting
Room
9
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Friday, April 17th – 3:45 – 4:30 PM
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Location
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Play Your Way to Success: The Productive Power of Play & Cultivating Joy Everyday
Marli Williams, M.Ed., Energy Generator |
Target Audience: School Level
This interactive workshop is designed to inspire, motivate, and educate the audience to rediscover the true power of play, redefine what it means, and why it matters. Making play a priority and focusing on moments of joy are both proven to decrease stress, cultivate resilience, and reduce the chance of burnout. Ultimately, this increases the capacity to make a difference and feel more hopeful for the future. The audience will walk away feeling energized and ready to show up for themselves so they can serve their communities.
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Meeting Rooms
7/8
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Orientation for Nutrition Employees (ONE) Reimaged: A Fresh, Aligned Start for Nutrition Staff
Rolandria Boyce, Program Manager, Professional Development and Learning -Georgia Department of Education School Nutrition Division
Target Audience: System Level
Orientation for Nutrition Employees (O.N.E.) has been reimagined to strengthen and streamline the onboarding experience for school nutrition professionals. This interactive tool is designed to foster collaboration between leaders and staff, creating a shared understanding of roles, expectations, and best practices. The updated O.N.E. aligns with our mission of serving quality school meals, fostering student and community engagement, and supporting continuous professional development.
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Meeting Room
4
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Communicating with Confidence: Navigating Key Conversations with School Administration
Ashley Whitener, SNP Training Specialist -Columbia County School District
Target Audience: System Level
Participants will learn how to present data, communicate program goals, and build collaborative relationships that support both student success and operational effectiveness. As we honor the legacy of the past and build the future, this session highlights how effective communication helps elevate the profession, strengthen partnerships, and ensure our programs continue to have a timeless impact and lasting influence for the next generation of students.
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Meeting Room
5
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Friday, April 17th – 3:45 – 4:30 PM
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Location
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Using Data to Serve Real Food with Real Results
Lea Boehm, Senior Program Manager -Eat Real Certified
Target Audience: System Level
You know the meals you serve matter, but how do you prove it? Join for a panel of GA school food leaders and non-profit staff to see how clear, compelling data makes the case for real food to parents, students, staff, and administrators. You’ll leave with practical sound bites and visuals to communicate your impact, whether to a skeptical parent or a school board. If you love data, storytelling, and peer learning, this session is for you.
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Meeting Room
9
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Coaching with Purpose: Emotional Intelligence and Accountability in Today's School Kitchens
Dr. Dana Bing, Director Columbia County School District
Target Audience: System Level
Emotional Intelligence, Accountability, and Purposeful Coaching are essential leadership competencies that directly influence the effectiveness, culture, and performance of school nutrition programs. Emotional Intelligence fosters trust and stability in high-demand environments. Accountability ensures operational integrity, food safety, and reliability. Purposeful Coaching develops staff capacity, confidence, and ownership. Together, these principles strengthen leadership effectiveness, improve team cohesion, and ultimately enhance our ability to consistently serve students with excellence, professionalism, and care.
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Meeting Room
10
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Saturday, April 18th – 8:30 – 9:15 AM
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Location
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Building the Future: AI Tools for School Nutrition Managers
Chris Krygier, School Nutrition Technology Specialist -Richmond County Board of Education
Target Audience: School Level
As GSNA celebrates 75 years of leadership and excellence, discover how Artificial Intelligence can help School Nutrition Managers save time and simplify daily tasks. This session demonstrates practical ways to use AI to draft emails, build staff schedules, and create images for bulletin boards and school communications. Learn how simple tools can reduce repetitive work, support your team, and help programs continue building the future of school nutrition.
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Meeting Room
4
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Shining Bright Through Customer Service
Regina Williamson, SN Manager Supervisor -Peach County School District
Target Audience: School Level
Customer service is essential in school nutrition because it helps create a welcoming environment where students feel valued and encouraged to participate in school meals. Positive interactions build trust, support healthy choices, and ensure every student feels cared for.
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Meeting Room
5
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Wellness by the Glass
Cindy Cooper, MPS, SNS, Assistant Director, Health and Wellness -The Dairy Alliance
Will McWhirter, MBA, RDN, SNS, Manager, Youth Wellness -The Dairy Alliance
Target Audience: School Level
The Dairy Alliance’s Wellness by the Glass training provides school nutrition staff with a comprehensive overview of milk’s role in a healthy diet. We’ll cover the basics of milk varieties, nutritional benefits, and tips for promoting milk consumption among students. We’ll aim to equip you with the knowledge and tools needed to confidently incorporate and advocate for milk as a key part of balanced school meals. We’ll introduce the National Dairy’s Council’s new Smart Swaps promotion, too, with innovative and practical student-approved recipes for school nutrition programs.
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Meeting Room
7
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Stepping into YOUR Legacy- Show UP, Speak Up, and Stand Out!
Tiiloni Beavers, Operations Coordinator - Gwinnett County
Target Audience: School Level
Interviews are more than questions and answers—they are opportunities to own your story. Stepping Into YOUR Legacy equips participants with practical strategies to confidently sell themselves by clearly communicating their skills, experience, and value. Through real-life examples, honest conversation, and mindset-building tools, attendees will learn how to show up with confidence, authenticity, and purpose. Participants will leave empowered to make strong impressions, stand out in interviews, and step boldly into the legacy they are creating.
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Meeting Room
8
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Saturday, April 18th – 8:30 – 9:15 AM
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Location
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Enduring Excellence: Food Allergy Management Plan
Tarrah Westercamp, MS, RDN, SNS, Dietitian - Westercamp Consulting LLC
Target Audience: School Level
Are you looking to incorporate more diverse recipes into your menu, but don’t know how to start with food allergies? Join us for an interactive session discussing best practices for adding food allergens back to the menu while ensuring proper food allergy management. This session will include tips and tricks for creating a practical food allergy management process. Shine brightly as we develop a plan to safely serve allergens and communicate effectively while incorporating innovative, diverse recipes into your menus. This session will include specific examples of incorporating allergen foods back on the menu from the food service director's perspective.
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Meeting Room
9
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Building Your GSNA Legacy: Scholarships, Certification, and Leadership Goals
Laura Lynn, Ed.S., SNS, Executive Director - Georgia School Nutrition Association
Target Audience:
Step into your future while honoring your legacy. This session explores GSNA certification, credentialing pathways, and scholarship opportunities designed to elevate your career in school nutrition. Discover how investing in your professional growth today not only strengthens your skills and confidence, but also builds a lasting legacy of leadership, excellence, and impact for the next generation.
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Meeting Room
10
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Saturday, April 18th – 1:45 – 2:30 PM
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Location
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From Resources to Results: The Secret Ingredient
Michael DuBose, Culinary Specialist -Georgia Department of Education
Target Audience: System Level
Dive into strategies for fostering confidence in kitchen teams, injecting purpose into operations, and propelling your program to new heights in delivering quality school meals. Uncover the power of nurturing a K-12 Culinary Culture dedicated to culinary excellence. Explore the blueprint for structuring your program to ensure best practices across the board. From comprehensive training and standardized recipes to menu planning that embraces culinary trends, alloy sourced ingredients, and the art of scratch cooking, discover the keys to culinary success.
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Meeting Room
4
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75 Years: Past, Present, and Future
Cheryl Jones, Director – Hall County Schools
Target Audience: All
For 75 years, GSNA has been the heartbeat of Georgia’s school nutrition professionals. We stand on the shoulders of the pioneers who started it all, lead with the expertise of those serving today, and look forward with a promise to keep every child fed and ready to learn for the next 75 and beyond.
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Meeting Room
5
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Maximizing Impact: Feeding Rural Communities, the Non-Congregate Way
Christina Nichols, Program Manager Coordinated Support & Services- Georgia Department of Education School Nutrition Division
Anastasia Tsekeris, No Kid Hungry Georgia Campaign Manager -Share Our Strength
Target Audience: System Level
Join the Georgia Department of Education and No Kid Hungry for an informative presentation on implementing rural non-congregate flexibilities in the Seamless Summer Option program. This session will highlight successful No Kid Hungry school partnerships, basic requirements of the non-congregate model, and the meaningful impact of this program on rural communities.
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Meeting Room
7
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Serving Today, Inspiring Tomorrow: Connecting with Every Generation
Ashley Whitener, SNP Training Specialist - Columbia County School District
Target Audience: All
As GSNA celebrates 75 years of leadership and excellence, school nutrition professionals continue to set the golden standard for service and student connection. In today’s cafeterias, staff interact with students of many ages—each with unique communication styles and expectations. This session explores practical strategies for delivering exceptional customer service that resonates with every age group.
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Meeting Room
8
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Saturday, April 18th – 1:45 – 2:30 PM
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Location
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The Power of PEP: Creating Programs that Nourish School Nutrition Teams
Sheila Cooper, Training Manager Coffee School System
Shelley Daniel, School Nutrition Director Glynn County Schools
Dawn Lewis, K12 Specialist -Williams Foodservice, Inc.
Target Audience: All
Discover how to build a Professional Enrichment Program (PEP) that supports, motivates, and grows your school nutrition team. This session will explore practical strategies for designing meaningful training opportunities, encouraging staff engagement, and strengthening professional skills. Participants will learn how to create programs that inspire confidence, improve performance, and foster a culture of continuous growth—helping school nutrition employees thrive while better serving their students and school communities.
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Meeting Room
9
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How to Be a Better Partner
David Thomas, Owner - Integrity Foods
Target Audience: All
In today's world of ongoing challenges and change now more than ever we need strong partnerships. What makes a great partnership? Our panel will provide a valuable, interactive conversation featuring director, manufacturer, and distributor perspectives. From the farm to the table find out how being a better partner will guarantee better results!
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Meeting Room
10
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Vegetarian Options: How to do it and keep it Interesting
Siddhi Patel, Coordinator - Food and Nutrition Services Cobb County School District
Anna Smith, Coordinator - Food and Nutrition Services Cobb County School District
Target Audience: All
This engaging session explores practical strategies for incorporating flavorful, nutritious vegetarian options into school nutrition programs—without sacrificing student appeal. Participants will learn how to build balanced, protein-rich meals using plant-based ingredients, while keeping menus creative, colorful, and exciting.
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Ben Porter
Salon
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Saturday, April 18th – 2:40 – 3:25 PM
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Location
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Making the Most of Your Equipment Budget: Planning and Purchasing for School Nutrition Kitchens
Janet Mitchell, K-12 Equipment Specialist - Premier Foodservice Group
Target Audience: All
Buying Kitchen Equipment for School Nutrition Programs is a big investment. Making the right choices can impact operations and budgets for years. This session will share practical tips for planning, selecting, and purchasing equipment for k-12 kitchens.
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Meeting Room
4
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Advocating for Child Nutrition: 75 Years Strong
Dee Mathis, Finance Coordinator - Hall County School Nutrition
Target Audience: System Level
Celebrate 75 years of dedication to school nutrition while looking ahead to the next chapter of advocacy. Featuring guest speakers - Mark Oswalt from the SNA Board and Laura Bracci with American Heart Association - this session will reflect on partnerships and progress made shaping the future of child nutrition programs.
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Meeting Room
5
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Legacy on the Lunch Tray: School Meals in a Changing Policy Landscape
Anastasia Tsekeris, No Kid Hungry Georgia Campaign Manager -Share Our Strength
Target Audience:
H.R.1 introduced historic changes to SNAP and other federal safety net programs. In this session, we’ll dive into how these changes at the federal level will impact Georgia communities, including schools and the children they feed.
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Meeting Room
7
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Confidence Building in You and Your Staff
Bruce Marlette, Vice-President Sales and Culinary Master Marketing Foodservice
Target Audience: All
This session will explore practical ways school nutrition leaders can strengthen their own confidence while empowering staff to perform at their best. Learn simple leadership techniques, training strategies and culture building habits that create a more capable, motivated and confident team.
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Meeting Room
8
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Saturday, April 18th – 2:40 – 3:25 PM
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Location
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Food Safe: Focus on Food Allergies
Jessica Brooks, Assistant Director – Hall County Schools
Target Audience: All
Food allergies impact millions of students nationwide and preventing allergic reactions starts with strong food‑safety practices. In this session, we’ll explore the most common food allergens, how cross‑contact occurs, and the critical role school nutrition professionals play in keeping students safe. Participants will learn practical strategies for identifying allergens, preventing cross‑contact in busy kitchens, reading labels accurately, and responding appropriately to allergic reactions. This training empowers staff with the confidence and knowledge needed to create a safer dining experience for every student.
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Meeting Room
9
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Leaving your Legacy through Records (Production)
Danielle Freeman, Executive Director - Douglas County School Nutrition
Latonia Jones, Trainer - Douglas County School Nutrition
Target Audience: All
This session outlines the required steps to accurately complete a school nutrition production record. The production record documents what was planned, prepared, and served for each meal. Staff must list menu items, portion sizes, planned servings, and required meal components. Record the quantity of each ingredient used, including any substitutions. After service, document reimbursable meals, a la carte sales, leftovers, and waste. Ensure the record meets meal pattern requirements and is signed and dated for compliance and audit purposes.
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Meeting Room
10
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Polishing the Silver: Interactive Session on Difficult Situations
Condus Shuman, Director of School Nutrition – DeKalb County Schools
Target Audience: All
This interactive session explores real scenarios involving staff conflict, parent concerns, compliance challenges, and customer service issues common in school nutrition environments. Through guided discussion, role-playing, and peer collaboration, attendees will learn how to “polish” difficult moments into opportunities for growth, leadership, and positive outcomes to sparkle with excellence.
Participants will leave with practical tools, communication strategies, and conflict-resolution techniques that help uphold a golden standard of professionalism with professionalism, confidence, and clarity while strengthening their teams and school communities.
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Ben Porter
Salon
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