FSNA Healthy Harvest Fall 2026 Issue 6

harvest healthy From The Florida School Nutrition Association Fall 2026

FALL INTO ALIGNMENT: Cultivating the Next Era of School Nutrition

WHAT’S INSIDE? Getting “Looped In” Meet your FSNA President-Elect Every Member of the Hive Matters Greetings from Region ll Time For Tea with Rachel Your Story is the Content

What’s Inside FALL 2026 | ISSUE 6

FEATURED ARTICLE A Message From the 2026-2027 FSNA President: Kevin Thornton

The Heart of FSNA Membership

Time For Tea with Rachel Your Story is the Content

Getting “ Looped In” Meet Your FSNA President-Elect

A Camera, a Front Row Seat, and So Much Respect

Chapter Chatter

Every Member of the Hive Matters

Meet Skye Grundy New FSNA Board Member

Produced by

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OUR MISSION To advance child nutrition programs that promote wellness and academic success, while promoting leadership opportunities to members.

2026–2027 BOARD OF DIRECTORS

Kevin Thornton President

Blake Dicks President-Elect

Calbrail “CB” Banner Executive Director

Dalne Kennedy Secretary/Treasurer

Tim Thompson Director Chair

Julia Oberst Director Chair-Elect

Connie Irby FS Employee/Manager Chair-Elect

Caron Rowe Director At-Large

Patrick Howell Admin Supervisor Chair

Passion Jones FS Employee/Manager Chair

Pete Ryan SIP Representative-Elect

John Tyre Region I Director

Christie Meresse Region I Director-Elect

Jose Herreria SIP Representative

Skye Grundy Region IV Director

Ryanne Davis Region III Director-Elect

Jamie Dicks Region II Director

Justin Mundet Region III Director

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A MESSAGE FROM THE 2026-2027

FSNA President

A s we welcome everyone back for the 2026-27 school year, we extend our best wishes for a successful year ahead filled with opportunities to nourish students, build strong communities, and advance school nutrition programs across Florida. This is an especially exciting time for the Florida School Nutrition Association (FSNA) as we prepare to launch the 2026 Taste & Table Leadership Retreat , taking place October 22-23, 2026, in Daytona Beach, Florida. Taste & Table Leadership Retreat is a unique event that brings together school district leadership and industry experts in an engaging and collaborative environment. Designed to foster meaningful connections and forward- thinking conversations, the conference provides an exceptional opportunity for attendees to network with peers and industry partners, engage in high-level discussions, and explore innovative strategies that will help shape the future of school nutrition. As our profession continues to evolve,

events like Taste & Table Leadership Retreat offer valuable insights into emerging trends, best practices, operational challenges, and opportunities for growth. Whether you are a district leader, school nutrition professional, or industry partner, this conference provides a platform to share ideas, build relationships, and work together toward common goals. We are also pleased to welcome Kyle Rodgers as our featured guest speaker. Kyle will bring his expertise, energy, and unique perspective to the conference, offering attendees valuable takeaways and inspiration as they navigate the opportunities and challenges facing school nutrition programs today. We look forward to seeing you in Daytona Beach this October as we come together to celebrate collaboration, innovation, and the collective impact of school nutrition professionals across the state. Mark your calendars for October 22-23, 2026 , and join us for an unforgettable Taste & Table Leadership Retreat experience!

Kevin Thornton | FSNA President Kevin Thornton is our 2026–27 Florida School Nutrition Association President. He has served as the Director of Food and Nutrition Services (FNS) for Brevard Public Schools (BPS) for the past 21 years. Prior to his current role, he worked as the FNS District Operations Manager, gaining valuable experience in overseeing district-wide operations. Outside of work, Kevin enjoys spending time with his wife of 25 years, Kim, and their three daughters.

Membership in the Florida School Nutrition Association (FSNA) is more than a professional box to check—it’s a pathway to growth, connection, and long-term success. When we share our experiences as members, we not only highlight the benefits we’ve received, but we also inspire others to take full advantage of this incredible network. FSNA provides access to training, advocacy, and resources that strengthen both individuals and school nutrition programs across the state. From keeping members up to date on federal and state policies, to offering continuing education that builds confidence and expertise, FSNA equips us to serve students at the highest level. But the true value of membership comes to life when we share our stories about how a workshop gave us new tools, how a conference connection opened doors, or how ongoing support reminded us we’re not alone in this important work. By openly talking about the impact of FSNA, we create a ripple effect. We encourage colleagues to get involved, strengthen our collective voice, and ensure that school nutrition professionals are seen and valued as leaders in education. Sharing isn’t just about personal success though, it’s about elevating the profession and building a stronger future for every child we serve. FUELING EACH OTHER’S SUCCESS The Heart of FSNA Membership

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GETTING “ Looped I MEET YOU

A nother busy school year has just begun—welcome to the fun! Allow me to introduce myself: I am the Food Service Director for Bradford County. School nutrition is truly a family affair for us. My wife, Jamie, is the Food Service Director in Alachua County, and together we share five wonderful children. Early in my career, I spent 13 years with Red Lobster, eventually becoming a General Manager. However, as our family grew, I realized I wanted a professional path that aligned with my children’s school schedules. After a one-year stint teaching high school, I realized how much I missed working around food and seeing the smiles a delicious meal brings to people’s faces. That passion led me to a supervisor role within the Alachua County food service department—the perfect way to combine my love for culinary service with quality family time. I spent 12 rewarding years in that role, developing a

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In ” UR FSNA PRESIDENT-ELECT, BLAKE DICKS

As your President-Elect, I fully share our current President’s mission of getting everyone “Looped in.” FSNA is a large tent with room for everyone. When our members are “Looped in,” we learn from each other, elevate our profession, and create positive school environments that our students can model. Success in School Food Service is never built individually; it is achieved through partnerships and teamwork. No matter your role, your contribution is vital. Here, you will find colleagues who share your passion—or help you find it again. There is no better time to get “Looped In” than right now!

deep love for school nutrition, before seizing the opportunity to become the Food Service Director for Bradford County in 2022. My journey with the Florida School Nutrition Association (FSNA) began during my very first year in Alachua County. FSNA quickly became a cornerstone of my professional life, allowing me to network with peers, learn from other districts, and gain valuable new perspectives. Over the years, I have been fortunate to serve as a breakout speaker at three conferences, sharing insights on customer service and navigating difficult interactions. It is an exciting time to be in our profession because our students need us more than ever. Every day, we provide two essential ingredients to the educational environment: the nutritious food that helps students reach their full potential, and the over-the-top customer service that brings smiles to our students and ourselves alike.

Blake Dicks FSNA President-Elect

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EVERY MEMBER OF The Hive Matters

Greetings from Region II

It is an honor to serve as your Region 2 Director. I currently serve as the Food Service Director for Alachua County Public Schools and have spent the past 14 years in child nutrition, primarily in supervisory and leadership roles. Throughout those 14 years, I have also been an active member of the Florida School Nutrition Association and have experienced firsthand the many benefits this wonderful organization provides. I truly value the professional development, resources, networking, and friendships that come through FSNA. More importantly, I appreciate the opportunity it gives us to connect with others who understand the important work we do each day for Florida’s students. I am grateful for the opportunity to give back to an organization that has played such an important role throughout my career. In Alachua County, our Food and Nutrition Services team embraces a beehive theme with the message, “Every Member of the Hive Matters.” That message reflects something I strongly believe about our profession and our association. Each person brings different experiences, ideas, and strengths to the table, and when we work together and support one another, we make our programs and our organization stronger.

Outside of work, I am married to my best friend, Blake Dicks, who serves as the Food Service Director in neighboring Bradford County. Together, we have five children who keep us busy and make us incredibly proud. I look forward to serving Region 2, strengthening connections among our counties, and sharing the outstanding work taking place throughout our region. I am proud to be part of FSNA and look forward to another great year of learning, collaboration, and service to Florida’s school nutrition professionals and the students we serve. As we move through the year ahead, I hope our Region 2 members will stay “Looped In” with FSNA and take advantage of all the opportunities our association has to offer. Just like a roller coaster, our work can bring plenty of twists, turns, and unexpected challenges, but staying connected to one another makes the ride that much better. I am excited to be on this journey with all of you and look forward to a great year ahead!

Jamie Dicks FSNA Region ll Director

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New FSNA Board Member MEET SKYE GRUNDY:

H i to all the school foodservice heroes out there! My name is Skye Grundy, named after the Isle of Skye. My father, who was originally from England and worked as a pilot, chose the name, and with both of my parents being hippies, it seemed like the perfect fit! After leaving home to attend the University of Florida with plans of becoming a large-animal veterinarian, I surprised myself by returning home to Bradenton as a registered dietitian instead. After college, I accepted what I thought would be a great first job as a dietitian with the school food service department. Somehow, I found my calling on the very first try and have now been with the district for 17 years. I never imagined I would build a career in food service, especially school food service, but I truly cannot imagine doing anything else. What I love most about my job is the opportunity to make a difference in my community. Every day, I have the chance to positively impact children’s lives, think creatively, and tackle new challenges that require innovative solutions. It is meaningful work, and I am grateful to be part of it. Outside of work, I have three wonderful children, a supportive husband who has learned how to handle my craziness, three dogs, two ponies, some chickens, and some fish. I recently began pursuing my Master’s degree in Health Behavior and Education through the University of Florida

This is my first time serving on the FSNA Board, and I am beyond excited for the opportunity to contribute. To me, FSNA represents our collective voice and strength. Its events provide inspiration, rejuvenation, and a chance to reconnect with the passion that brought us all into this profession. They truly recharge my soul. I am honored to serve and look forward to doing whatever I can to support our members and advance the important work of school nutrition professionals throughout Florida.

Skye Grundy FSNA Region IV Director

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Time For Tea with Rachel: Your Story is the Content

L ast time, we talked about getting your team on board — turning social media from a solo burden into a shared effort. Hopefully your team is starting to see themselves in the content, one tray photo and behind-the-scenes moment at a time. But there’s a piece we haven’t talked about yet, and it might be the most important one: the story being told is yours. Not “yours” as in your program’s marketing angle. Yours as in — this is your career, your community, your years of showing up before dawn to make sure kids eat. That’s not just content. That’s a harvest of everything you’ve built, and it deserves to be seen. The harvest metaphor isn’t just seasonal — it’s earned Fall is harvest season for a reason: you don’t get to reap without first planting, tending, and showing up through every unglamorous stretch in between. The same is true for your program. Every relationship

with a vendor, every recipe reworked for a picky cafeteria crowd, every new leader you’ve mentored into the role — that’s all been building toward something. Social media is simply where that “something” finally gets to be visible. So many school nutrition professionals treat their online presence like a chore to check off, when really it’s an opportunity to say: look what we built. Look what this has become. That shift — from obligation to ownership — changes everything about how a post feels to make. Your voice is part of the content, not separate from it contributing. Now take that a step further: encourage the individual in each of those contributions. A tray photo from your prep cook looks different from one taken by your ops We talked last time about getting your whole team manager — and that’s a good thing. The industry doesn’t need another polished, faceless

account. It needs to see the real humans behind the meals, with their own personalities and their own reasons for loving this work. That includes you. If you’ve been in this field for years, you have instincts, opinions, and stories that newer folks stepping into leadership haven’t developed yet. Sharing that isn’t self-promotion — it’s mentorship in public. It’s exactly the kind of alignment this season’s theme is asking of all of us: carrying forward what’s been earned so the next generation of leaders can stand on it. Posting can be restorative, not just another task You’re busy. We said that last time, and it’s still true. But here’s a reframe worth sitting with: posting doesn’t have to be one more thing pulled from an already full plate. It can be a moment to actually notice the good stuff — the tray that came out exactly right, the student who said thank you, the quiet pride of a job well done.

Rachel Dreslinski | Social Media Manager Rachel is a social media manager for NxtGen Network, dedicated to helping brands scale their online presence and convert followers into loyal customers. Focused on high-performing content and strategic distribution, Rachel works to simplify the social landscape for clients while driving measurable community growth and sales.

Documenting that isn’t extra work. It’s a pause built into the workday that reminds you why you’re doing all of this in the first place. That’s not nothing. In a field that runs on constant motion, a 30-second moment of noticing your own impact might be one of the healthiest habits You’ve spent a career — or at least a season — quietly building something worth being proud of. Social media isn’t separate from that work. It’s the place where the harvest finally gets shown. Your voice, your team’s voice, your program’s story: none of it needs to be perfect to be worth sharing. It just needs to be real, and it needs to be yours. So this season, don’t just post the meal. Tell the story behind it. And that’s the tea. Until next time! you build all year. The bottom line

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A CAMERA, A FRONT ROW SEAT, AND SO MUCH RESPECT

T here’s a part of my job that doesn’t show up on a job description: the front-row seat. As a social media manager, I don’t run a kitchen, I don’t build a menu, and I’m not the one making the budget work. But I’m often the person standing just off to the side with a camera, watching you do all of that, and after enough of those moments, I’ve started to realize just how much I’m actually witnessing when I’m on-site with you. Innovation. Problem- solving. Care, at a scale most people never think about. It’s a strange privilege, honestly, getting paid to notice things you’re too busy doing the work to stop and appreciate yourselves. One of the moments that’s stuck with me most recently happened at Angeline

Academy of Innovation in Pasco County — the first public school in Florida to bring in a Botrista, a machine that makes specialty coffee, lemonade, and boba right there in the cafeteria. I tried the salted caramel coffee myself, and I’m not exaggerating when I say it was genuinely good. Not “good for a school” good — just good. It’s also a partnership with the school’s entrepreneurship class, so students aren’t just watching a cool machine, they’re picking up real business and customer service skills, the kind that don’t show up on a transcript but absolutely show up later, in a first job or a college interview. I won’t go deep into the details of that day, but standing in that school, watching a brand-new idea come to life in a public

school, stuck with me. It’s a signal of what’s possible when a team like yours decides to think bigger than trays and lines, and it doesn’t happen without someone in your position deciding it was worth the risk. That’s really the thing I keep coming back to, FSNA members: you’ve put me in rooms most people never see. I’ve watched you talk your teams through last-minute changes with more patience than I could manage on my best day. I’ve watched you pull off scratch-made meals for hundreds of students without ever making it look hard. I’ve watched you quietly solve problems and still show up smiling for a photo an hour later. None of that makes it into the caption. But I see it, every

Kariss Harvey | Social Media Manager Kariss Harvey is a Social Media Manager at NxtGen Network, creating and managing content across the K-12 school nutrition and foodservice industry. She brings brands to life through digital storytelling and helps guide the social media strategy that strengthens their presence and impact online.

time, and it never stops being impressive. What surprises people most, when I try to explain what this job is actually like, is how much heart you put behind something as ordinary as school lunch. It’s easy for outsiders to assume nutrition programs run on autopilot — the same routine, every day, nothing new. But you’re the ones constantly pushing that idea aside. You’re the ones saying yes to something untested, reworking logistics around a new idea, building trust across departments so something like a student-run beverage program can even exist in the first place. That kind of leadership doesn’t always get talked about, but it should. So if you’re reading this as a director, a manager, a cafeteria staff member, or anyone doing the quiet, unglamorous work that makes a program run: I hope this is a reminder that someone is watching, and someone thinks it’s remarkable. I do, every single time I get to be in the room for it. Getting to watch this industry from the outside has given me a genuine appreciation for everything that goes into a single tray before it ever reaches a student. Thank you for what you do and letting people like me stand off to the side and see it.

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CHAPTER CHATTER

Submitted by:

Broward School Nutrition Association Feeding South Florida Our Members volunteered at Feeding South Florida on Friday 6/26/26. Everyone had a blast while helping those in need. Our team goal was to process 15,000 pounds of salvaged foods and household goods. We actually processed 19,500 pounds of goods! That equates to 16,250 meals salvaged from donated foods!

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School Year 2026-2027 Welcome Back Meeting

On Monday 8/3/26 Broward County Public Schools welcomed back all our staff and kicked the new school year off with a bang! We had a few wonderful guest speakers, discussed our upcoming SMAR, and new things for this school year including new pricing and a hybrid of sites that are CEP and orthers that are non-CEP.

BSNA 1st Fundraiser for SY 26-27…. Lottery! We held a Fundraiser for BSNA at our Welcome Back meeting. It was a lottery and a nice success to start our year off right!

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CHAPTER CHATTER Broward School Nutrition Association New Menu Items! 8/4/26 Media Day and Student Sampling of our new menu items for this school year! Several new menu items to improve our customer acceptability and provide a fresh look to our menu. Also incorporating more speed scratch menu items. Submitted by:

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Submitted by:

FSNA Region III

Justin Mundet FSNA Region III Director 26-27

Community Leader Survey and Recognition for the OCSNA President. (Hand-drawn by a Wekiva HS student)

Political advocacy in Tallahassee: FSNA Voices at the Table 2026. Pictured: OCSNA President/FSNA Reg III Director- left. Florida Rep. Wallace Aristide- center. FNS Manager & OCSNA member Wil Chery-right.

OCSNA 2026 Scholarship Winner Accepted by Carlos Perez. Lindiwe Raasch OCSNA Board Membert. Two $2,000 scholarships were awarded

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NEXT ISSUE

v Winter at the Table: Serving Comfort, Connection and Community

This issue explores nourishing students while strengthening the people and partnerships that make every table possible. Winter invites us to consider the many ways school nutrition programs create more than meals. Through warm, welcoming environments, strong teams, and meaningful community connections, school nutrition professionals provide consistency and care while ensuring students remain at the center of every decision. Focus: • Comfort Beyond the Menu: Creating welcoming meal experiences that support students and strengthen connection • People at the Heart of the Table: Building team culture, recognizing staff, and sustaining engagement through the school year • Community Around the Table: Strengthening partnerships with families, schools, and community stakeholders • Leading Through the Season: Supporting resilient teams and maintaining service excellence through changing needs and demands as the foundation for future work Have an idea for an article? Pitch it to us! SUBMISSION DEADLINE: NOV 13 PUBLICATION DATE: DEC. 16

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