SERVED INDUSTRY ADVERTORIAL CONTENT FROM INDUSTRY LEADERS
CELEBRATING THE ADVENTURE AT THE FALL 2024 HEALTHY MEALS SUMMIT
BY HEALTHY MEALS INCENTIVES INITIATIVE T he USDA and Action for Healthy Kids recently welcomed over 700 school nutrition professionals to Las Vegas, NV for three days of learning, innovating, and net- working at the Fall 2024 Healthy Meals Summit. With the theme “Join the Ad- venture: Celebrating the Champions of School Nutrition,” this event high- lighted collaboration, creativity, and the drive to enhance school meal pro- grams across the nation. The Summit kicked off with the much-anticipated School Meals Cook - ing Challenge: Adventure on a School Lunch Tray, hosted by the Chef Ann Foundation. This competition show- cased the culinary creativity of local students from Clark County School District’s ProStart Culinary Arts pro- gram, part of the National Restaurant Association, who collaborated with chefs from the Chef Ann Foundation to prepare a reimbursable school meal from a mystery basket of pro - teins and a selection of standard pan- try ingredients. Teams featured student-chef pairs, including Gabriela Lim with Chef Ra -
chel Reed-Sanow, Monse Valencia with Chef Eli Seidman, Nicole Patague with Chef Janien Bishop, and Prinz Vil - lagracia with Chef Bethany Markee. Among the standout dishes were Fish Tacos, Broccoli Macaroni and Cheese, and the winning Thai Tofu Tacos with Spicy Mexican Carrots prepared by Villagracia and Markee. The judges praised all teams for their innovation, bold flavors, focus on nutrition, and practical approaches for adapting recipes for school nutrition programs. A highlight of the Summit was the Celebration of School Nutrition Cham- pions Reception & Networking Event, where attendees shared experiences, forged connections, and celebrated their dedication to school nutrition. The Summit continued on Day
2 with an inspiring keynote address delivered by Chef Curtis Aikens, re - nowned for his commitment to using fresh, local ingredients, and empower- ing communities. His message under- scored the importance of resilience and passion in school nutrition. At- tendees also heard important policy updates from USDA, had the oppor- tunity to explore the School Nutrition Walk & Learn Expedition Hall, and en - joyed a closing keynote from Chef Ann Cooper of the Chef Ann Foundation about scratch cooking in schools. The final day of the Summit fo - cused on fostering peer connections and translating ideas into action. At- tendees had the opportunity to listen to best practices being shared in an HMI Recognition Awardee panel, learn
Powered by FlippingBook