Session Information
Session 1: 10:45-11:45am
Take Food Preservation to the Next Level
Shirley Tautolo, Isabelle Magierski and Jade Moore
What do you do when you’ve canned all the tomatoes, zucchini, and strawberries that you can use? Freeze driers are an affordable option to preserve your excess produce. In this session you will have the opportunity observe how the freeze drying process works, sample the end products, including soups, ice cream, vegetables and fruit.
Visual Communication Strategies
Phil Chase
In managing complex work and cascading projects, we often have to rely on efficient ways to communicate. One tool we use at the Michigan Department of Education is visual communication, which includes graphic design, data visualization, and infographics. These techniques can explain your vision, excite an audience about a topic, show how different parts of the work pull together, and inspire collaboration.
School Nutrition Legislative Update and 10 Cents a Meal Call to Action
Sara Simmerman and Kelly Wilson
This session will provide a current overview of School Nutrition Legislative News, current issues, and how to have your voice heard. This will include a call to action by sharing information about the 10 Cents a Meal for School Kids and Farms program and resources to for communities and change makers interested in helping the program expand across the state.
Shirley Tautolo, Isabelle Magierski and Jade Moore
What do you do when you’ve canned all the tomatoes, zucchini, and strawberries that you can use? Freeze driers are an affordable option to preserve your excess produce. In this session you will have the opportunity observe how the freeze drying process works, sample the end products, including soups, ice cream, vegetables and fruit.
Visual Communication Strategies
Phil Chase
In managing complex work and cascading projects, we often have to rely on efficient ways to communicate. One tool we use at the Michigan Department of Education is visual communication, which includes graphic design, data visualization, and infographics. These techniques can explain your vision, excite an audience about a topic, show how different parts of the work pull together, and inspire collaboration.
School Nutrition Legislative Update and 10 Cents a Meal Call to Action
Sara Simmerman and Kelly Wilson
This session will provide a current overview of School Nutrition Legislative News, current issues, and how to have your voice heard. This will include a call to action by sharing information about the 10 Cents a Meal for School Kids and Farms program and resources to for communities and change makers interested in helping the program expand across the state.
Session 2: 1:45 - 2:45pm
Best Food Forward, Achieving School Food Security
Rachelle Bonelli and Heather Holland
Best Food Forward (BFF) is an initiative to bring two school districts to full food security in order to achieve better outcomes in academic achievement, behavior, health, and household stability. The collaborative partners include Warren Consolidated School District, Michigan Department of Education, Food Bank Council of Michigan, Gleaners Community Food Bank and Wayne State University. We aim to provide food security for each child at school, at home and while in their community.
Where do the germs on produce that cause illness come from?
Mark Hodorek
The sources of illness-causing germs on produce that have resulted in recent food recalls and illness outbreaks are being discovered. These sources of contamination will be presented using examples in an interactive discussion.
A Dialogue on Food Redistribution, Creating a Start-up, and Fostering Student Engagement
Camilla Cascardo and Nicholas Ang
This presentation will discuss how we created a student-run non-profit organization, the barriers we faced, connections we made, and the lessons we learned.
Rachelle Bonelli and Heather Holland
Best Food Forward (BFF) is an initiative to bring two school districts to full food security in order to achieve better outcomes in academic achievement, behavior, health, and household stability. The collaborative partners include Warren Consolidated School District, Michigan Department of Education, Food Bank Council of Michigan, Gleaners Community Food Bank and Wayne State University. We aim to provide food security for each child at school, at home and while in their community.
Where do the germs on produce that cause illness come from?
Mark Hodorek
The sources of illness-causing germs on produce that have resulted in recent food recalls and illness outbreaks are being discovered. These sources of contamination will be presented using examples in an interactive discussion.
A Dialogue on Food Redistribution, Creating a Start-up, and Fostering Student Engagement
Camilla Cascardo and Nicholas Ang
This presentation will discuss how we created a student-run non-profit organization, the barriers we faced, connections we made, and the lessons we learned.
Session 3: 2 - 3pm
Growing Youth Leaders to Create a Sustainable Local Food Movement Beyond the Cafeteria
Elissa Penczar, Kylie Woodwyck, John Sharpe and Kara Wilbur
Learn how a unique partnership between an area career tech center high school hospitality program and two school food service programs has grown youth leaders who helped transform the perception and use of local foods from mere objects of "taste tests" and "free samples" into exciting and essential elements of learning, school culture, and success for nearly 5,000 K-12 students in Muskegon county. Hear from youth leaders about their experiences and their ideas for supporting the growth of the local food movement within their communities. Participate in a youth-led brainstorming and discussion session.
Medical Students Tackling Food Deserts in West Detroit
Zaid Mohsen and Harshita Pinnamaneni
We are working with community partners in West Detroit to improve nutrition access and education by: establishing a nutrition house, expanding urban gardening, and developing a cornerstore intervention program.
Assessing and Improving the Food System in Oakland and Macomb Counties
Carrie Hribar, Jessica Williams and Whitney Litzner
This presentation will overview the food system work facilitated by Oakland and Macomb Counties through the Oakland County Food Policy Council (OCFPC), the Healthy Oakland Partnership (HOP), and Healthy Pontiac, We Can (HPWC) and Macomb County Access to Services Collaboration. Presenters will detail the OCFPC food system assessment, Macomb County Community Health Improvement Plan, and processes for identifying the greatest food-related needs. They will also overview specific initiatives related to healthy food access, such as Macomb and Oakland Counties' joint farm to school directory and HPWC’s prescription for health, including methods for community engagement and lessons learned.
Elissa Penczar, Kylie Woodwyck, John Sharpe and Kara Wilbur
Learn how a unique partnership between an area career tech center high school hospitality program and two school food service programs has grown youth leaders who helped transform the perception and use of local foods from mere objects of "taste tests" and "free samples" into exciting and essential elements of learning, school culture, and success for nearly 5,000 K-12 students in Muskegon county. Hear from youth leaders about their experiences and their ideas for supporting the growth of the local food movement within their communities. Participate in a youth-led brainstorming and discussion session.
Medical Students Tackling Food Deserts in West Detroit
Zaid Mohsen and Harshita Pinnamaneni
We are working with community partners in West Detroit to improve nutrition access and education by: establishing a nutrition house, expanding urban gardening, and developing a cornerstore intervention program.
Assessing and Improving the Food System in Oakland and Macomb Counties
Carrie Hribar, Jessica Williams and Whitney Litzner
This presentation will overview the food system work facilitated by Oakland and Macomb Counties through the Oakland County Food Policy Council (OCFPC), the Healthy Oakland Partnership (HOP), and Healthy Pontiac, We Can (HPWC) and Macomb County Access to Services Collaboration. Presenters will detail the OCFPC food system assessment, Macomb County Community Health Improvement Plan, and processes for identifying the greatest food-related needs. They will also overview specific initiatives related to healthy food access, such as Macomb and Oakland Counties' joint farm to school directory and HPWC’s prescription for health, including methods for community engagement and lessons learned.
