Agenda

Monday, July 20
5:00–7:00 pm Registration and Exhibit Hall Open
7:00 pm Welcome Reception and Keynote Address: Fostering collaborations and communications to enhance school food service

Tuesday, July 21
7:30–8:30 am Registration and Continental Breakfast
Exhibit Hall Open
8:30–9:30 Keynote Address: Susan Levine, author of School Lunch Politics: The Surprising History of America’s Favorite Welfare Program and professor of history at the University of Illinois at Chicago: Serving up more than nutrition—The politics and economics of the School Lunch Program
9:30–10:30 The role of agricultural commodities at the school lunch table
10:30–11:00 Wellness Break and Exhibit Hall Open
11:00–noon Rethinking the School Lunch: Thinking outside the lunchbox
Noon–1:00 Lunch
1:00–2:00 Excellence and Innovation: Success stories from a food line near you
2:00–3:00 Beyond the school lunch—Achieving collaboration with the community to foster wellness
3:00–3:30 Wellness Break and Exhibits
3:30–4:30 Future Trends in School Lunches by Dr. James Painter, Chairperson of School of Family and Consumer Sciences, Eastern Illinois University, Charleston, IL
4:30-6:00 Reception

Wednesday. July 22
7:00-8:30 am Continental Breakfast
8:30–11:00
(Includes a
mid-morning break)

• Good Nutrition Meets Good Health
• Coming Soon to a Food Line Near You
• Beyond the Cafeteria Walls: Trend setters in cafeteria design
11:00–11:45 Making a Difference in Childhood Obesity
11:45–Noon Closing Remarks
1:00–5:00 Extended Workshops
1:00–1:30 Transportation provided from I-Hotel to University of Illinois Teaching Kitchens
1:30–4:30
Extended Workshop		 Everyone to the Kitchen gives participants the opportunity to learn new and innovative ways to incorporate soy in your menu planning for large groups. You’ll have the chance to scale up and adapt soy recipes that are versatile and easy to use. You’ll get to make and taste appetizing soy recipes.
1:30–4:30
Extended Workshop		 Soy Made Simple is a hands-on cooking class for home kitchen applications of soy foods. You’ll create mouth-watering recipes including spinach dip, confetti corn salad and pumpkin bars. The recipes give you a chance to work with soy and find out how easy it is to use. You’ll make and taste sensational soy creations. Come hungry and go home satisfied.
4:30–5:00 Transportation from U of I Teaching Kitchens to the I-Hotel