2025 Annual Conference Sessions

Join ISBE for an update on the School Nutrition Programs! This session will cover important reminders, hot topics and tools and resources to help you stay on track.
Key Area: 
Administration
Speaker:

Beth Tanner, Principal Consultant, Illinois State Board of Education
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In this training, Tanya demonstrates how transforming a food court can positively impact student participation and program revenue.  She shares industry trends in design that turn dull, lifeless spaces into vital hubs where students of all ages are excited to gather. She discusses how particular design elements can maximize seating, address traffic flow issues and curb noise levels. Finally, she offers pointers for pitching a cafeteria makeover to district stakeholders.    
Key Area: 
Operations
Speaker:

Tanya Sieber, K-12 Market Manager, Burlis Lawson Group
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Join ISBE for a refresher on breakfast and lunch meal patterns and nutrition standards! This session will review meal pattern components, portion sizes, and dietary specifications, and will share upcoming changes related to added sugars and sodium.
Key Area: 
Administration
Speakers:

Join the ILSNA Legislative Committee as they equip you with everything you need to know about being an active ILSNA advocate. Walk through the SNA Advocacy Toolkit, role play contacting your representative and hear from colleagues about advocacy experiences. Leave feeling confident. Meet special, appointed guests!
Key Area: 
Communications & Marketing
Speaker:

Andy Manar, Deputy Governor
C.D. Davidsmeyer, State Representative

Maribel Alchin, Asst. Director of Food & Nutrition Services, Marquardt SD 15

Kelly Diaz, Asst. Dir. of Food & Nutrition Services, Oak Park & River Forest SD 200

Rachelle Wuellner, Director, Bunker Hill CUSD 8
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SNA ADVOCACY TOOLKIT >

MOCK ADVOCACY MEETING OUTLINE >
QUESTIONS FOR LEGISLATORS >

Increasing plant-based options in your cafeteria has many potential benefits, including nurturing healthy student habits, reducing costs, making positive impacts on the environment and meeting student needs. Join us for this upbeat and interactive workshop, full of real-world, practical tips, that is designed to inspire. 
Key Area: 
Nutrition
Speaker:

Christine Coughlin, Food Service Innovation Coordinator, Humane World for Animals
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Most of us are self-taught knife operators, and most of us use the wrong knives and the wrong techniques. If we’ve been “doing it wrong” for a long time, unlearning these bad habits takes practice and diligence, but re-training ourselves in proper knife skills will make us faster, safer operators whose production is more consistent and higher quality. This training provides instruction on 1) knife sharpening, honing, care, and storage; 2) proper knife selection for each job; 3) proper knife grip and use; 4) and strategies for efficiently achieving consistent, high-quality results with some of the most common products we process in a K12 kitchen (demonstrated live by the instructor.) When possible, this training is followed by hands-on practice at multiple supervised stations, so participants can receive individual instruction and reinforce their new skills.  
Key Area: 
Operations
Speaker:

Tanya Sieber, K-12 Market Manager, Burlis Lawson Group
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This session is your first step in evaluating whether your school is setting lunch prices appropriately—and it's also your first line of defense against growing deficits in School Lunch Programs. With over half of Illinois programs currently operating at a loss, it's time to take a closer look. Can we turn the tide? Join us to find out how.
Key Area: 
Administration
Speakers:

Mike Gogerty, Principal Consultant, Illinois State Board of Education
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Curious about how artificial intelligence (AI) can support school nutrition programs—but don’t know where to start? This beginner-friendly session breaks down the basics of AI and explores simple, practical ways it can enhance menu planning, image creation, staff communication, job descriptions, and SOPs. Learn how AI tools can save time —all without needing a tech background. 
Key Area: 
Communications & Marketing
Speakers:

Stacy Lenihan, Director, Glenview CCSD 34

Jennifer Porto, Director of Food and Nutrition Services, Oak Park & River Forest SD 200

Michael Gervais, Senior AI Engineer, Gordon Food Service

Dorothy Cole, Strategic Accounts Education Manager, Gordon Food Service
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In this session, we will review product-based added sugar limits that went into effect SY25-26 and look ahead to the weekly limits for SY27-28. We will go through calculations to evaluate products and menus and learn strategies to reduce added sugars while maximizing acceptability and participation. 
Key Area: 
Nutrition
Speaker:

Leia Weston, Extension Outreach Associate, University of Illinois Extension
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Join this 30-minute panel discussion featuring three experienced School Nutrition Managers as they share practical strategies for engaging students, supporting staff and improving operations. Gain valuable insights and inspiration from leaders on the front lines of student nutrition every day.
Key Area:
Operations
Speaker:

Rosa McCurrie, SN Manager, Valley View CSD 365-U
Margo Gusman, SN Manager, Marquardt SD 15
Tina Peyton, SN Manager, Valley View CSD 365-U
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