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Get Schools Cooking 2019 Informational Webinar
Transitioning from heat-and-serve to scratch-cooked school food is a multi-year effort that requires substantial change within schools and across districts. A transition such as this can be challenging, which is where the Get Schools Cooking (GSC) program comes in. GSC provides districts the guidance and expertise needed to implement a successful transition to fresh and healthy school food. The GSC program provides travel for a kick-off workshop in Boulder, CO; an on-site operational assessment; strategic planning; a $35,000 systems grant to cover items such as equipment, staff training, and data solutions; and continued technical support to implement the strategic plan.

This webinar will present an overview of the Get Schools Cooking application process and program components. During this webinar, you'll also hear from Amber Watson, Director of Nutrition Services for Marysville Joint Unified School District (MJUSD) in CA. MJUSD is a 2018 program recipient and Director Watson will share her experience in the program and where her district is at today.

Sep 12, 2019 02:00 PM in Mountain Time (US and Canada)

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Beth Collins
Owner @Lunch Lessons, LLC
Beth Collins is a principal and partner with Ann Cooper at Lunch Lessons, LLC, a firm that has been providing assessments, workshops, trainings, technical assistance, and speaking programs since 2006 to communities seeking to shift their school meal programs to “real”, scratch-cooked food. Beth, along with Chef Ann, is the lead developer of The Lunch Box, a website and program of the Chef Ann Foundation, offering free tools to schools, ranging from recipe and menu cycles to fiscal management, procurement and marketing tools. She served as Executive Director at Chef Ann Foundation from 2010 to 2013 and Director of Operations from 2014 to 2016. Beth is a trained chef with over 23 years in the industry. Beth shifted to school food consulting for public school systems in 2006, and has worked with districts from coast to coast, including three years of system change work in Boulder Valley School District after performing their assessment.
Amber Watson, RD, SNS
Director, Nutrition Services @Marysville Joint Unified School District, CA
Amber has been in school food service for 13 years and has been the director at this district for 6.5 years. She has implemented the Community Eligibility Provision and the Summer Food Service Program, providing access to free meals for the students and children in the community. She has involved students in the selection of menu items and uses a team approach to planning the cycle menus. She is the recipient of the 2017 California School Nutrition Association Director of the Year Award. Her personal interests include kayaking, hiking, and being crafty.
Emily Gallivan
Director of Programs @Chef Ann Foundation
Emily joined the Chef Ann Foundation in February 2016 as a Program Associate and transitioned to Programs Manager in 2017 and Director of Programs in 2018. She manages the Get Schools Cooking and Project Produce programs, in addition to supporting the Salad Bars to Schools program and new program development. Emily believes that food is a central aspect to everyday life and all children should have access to not just food, but nutritious food and knowledge regarding that food. Emily received her M.A. in Food Studies where she spent time studying food through various disciplines, including business, culture, history, sustainable agriculture, and the journey food takes from production to consumption. She also spent time researching the potential of farm-to-school programs and agritourism connecting local farmers with consumers.