Issuu

SPRING 2025

The School Nutrition Association (SNA) is a national, nonprofit professional organization representing nearly 55,000 members who provide high-quality, low-cost meals to students across the country. The Wisconsin Chapter of SNA (SNA-WI) has nearly 1,000 members, over half of which are certified, and another 30 have achieved their SNS Credential (School Nutrition Specialist).

SNA-WI MISSION

Use our collaborative voice to advocate for quality nutrition for all children.

SNA-WI VISION

Serve as leadership and innovative resource for school nutrition.

NEWSLETTER CONTRIBUTORS

CAITLIN HARRISON

NATHAN BUTZLAFF

NICOLE LENZNER

BECKY TERRY

JAMIE WILSON

MAGGIE SANNA STACY NELSON

KAITLIN TAURIAINEN

JENNY THORKILDSON

S N A - W I S TA F F EXECUTIVE DIRECTOR Eric Ostermann EVENTS AND MEMBERSHIP MANAGER Taryn Maclnnis OFFICE MANAGER Sandy Shimon GRAPHIC DESIGNER Skyler Wolff

SNA-WI OFFICE 563 Carter Court, Suite B, Kimberly, WI 54136 920-560-5630 | snaw-wi@badgerbay.co

INDUSTRY INFO Gold or Silver Industry members of the School Nutrition Association of Wisconsin (SNA-WI) receive a complimentary ad in each of the three issues of School Tray Today. These issues go out in Fall, Winter, and Spring. You can find current due dates for ads, ad sizes, acceptable file types, and where to send your ad on this on www.sna-wi.org/page/SchoolTrayTodayIndustry!

Spring 2025 • School Tray Today

CONTENTS

BOARD OF DIRECTORS

NEW MEMBERS & SPONSORS Thank you for all you do!

FIND YOUR INSPIRATION AMONG ALL THE ATTITUDE President’s Message

TODAY’S INSPIRATION!

STAYING POSITIVE WHEN SUPPORT SEEMS LOW

SNA ANNUAL CONFERENCE REGISTRATION

SNA ANNUAL CONFERENCE EVENTS

SNA STATE LEGISLATIVE UPDATES

NOURISHING MINDS AND HEARTS

LEARNING FROM OTHERS; PUSHING BOUNDARIES

THE DRIVE TO TRAVEL, SELL, AND MARKET K-12 MEAL COMPONETS

THE WHY BEHIND THE WORK

ELEVATING SCHOOL MEALS FOR DIRECTORS, LEADS, AND ASSOCIATES

On the Cover Be featured on the cover of School Tray Today by submitting a photo to us! Want to be featured in our next issue? Submit your cover photo here!

2024-25

Board of Directors

PRESIDENT Kaitlin Tauriainen, Ashwaubenon School District Ashwaubenon, WI ktauriainen@ashwaubenonk12.org

CHAPTER PRESIDENT REPRESENTATIVE Amy Fisher, Spring Valley School District Spring Valley, WI fishera@springvalley.k12.wi.us

MEMBERSHIP COMMITTEE CHAIR Becky Terry, DeForest School District DeForest, WI bterry@deforestschools.org

PRESIDENT-ELECT Stacy Nelson, Menomonie Area School District Menomonie, WI stacy_nelson@msd.k12.wi.us

EDUCATION COMMITTEE CHAIR Maggie Sanna, Monona Grove School District Monona Grove, WI margaret.sanna@mgschools.net

INDUSTRY REPRESENTATIVE Jenny Thorkildson, Donovan Food Brokerage Windsor, WI jenny@donovanfoodbrokerage.com

IMMEDIATE PAST PRESIDENT Bobbie Guyette, New Richmond School District New Richmond, WI bguyette@newrichmond.k12.wi.us

LEGISLATIVE COMMITTEE CHAIR Caitlin Harrison, Elmbrook School District Brookfield, WI harrisoc@elmbrookschools.org

DPI STATE DIRECTOR Jessica Sharkus, Wisconsin Department of Public Instruction Madison, WI jessica.sharkus@dpi.wi.gov

SECRETARY/TREASURER Jamie Wilson, Superior School District Superior, WI jamie.wilson@superior.k12.wi.us

MARKETING AND MEDIA COMMITTEE CHAIR Nicole Lenzner, Prescott School District Prescott, WI lenznern@prescott.k12.wi.us

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Spring 2025 • School Tray Today

SUMMER FEEDING PROGRAM Forecast for your summer program to receive:

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by March 31

rebate

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CHEESE SAUCES: 5734 Premium R.S. Cheddar Cheese Sauce 5738 Premium R.S. Golden Hatch Queso 5741 Premium R.S. Alfredo Sauce 5742 Premium R.S. Queso Blanco 5744 Premium R.S. Jalapeño Cheese Sauce 5745 Premium R.S. Three Cheese Sauce

To request samples, please contact: Dave Hackman | 513.503.6047 | davehackman@jtmfoodgroup.com Julie Magerowski | 414.429.8978 | julie.magerowski@streetlevelfm.com 6

Spring 2025 • School Tray Today

800.626.2308 | jtmfoodgroup.com

Paid as of April, 2025

WELCOME, NEW SNA-WI MEMBERS!

SPECIAL THANK YOU TO OUR 2024-2025 INDUSTRY SPONSORS

New Members as of 4/1/2025 Jeannie Acosta Rice Lake Area SD Cheryl Chandler La Crosse SD Bobbi Dagostino Holly DeGroot Sun Prarie Area SD Jennifer Falls Rice Lake Area SD Melissa Farley Holmen SD Judy Filter Monona Grove SD Sally Gates Menomonie Area SD Sonia Getter Viroqua SD Holly Goodwin Beloit SD Miny Hirschfield Viroqua SD Lisa Hudson West Salem SD Alyssa Huray Superiuor SD Gail LaFontaine Menomonie Area SD Jeffrey Lieske La Crosse SD Jane Lotz Virquoa SD Amy Mailand

Gold

Industry

National Food Group, Inc. AccuTemp Products, Inc. ASC1 and CRM/Coolsys Boelter Dole Packaged Foods Fein Brothers Foster Farms General Mills Gordon Food Service J.T.M. FoodGroup Kellanova Land O’Lakes, Inc. Mirkovich and Associates Rich’s Products Schwan’s Company The YES Group Acxion Foodservice

Silver

Margaret Minneler Holmen SD Jennifer Oliver

Wisconsin Beef Council, Inc. CORE Foodservice Butter Buds Food Service Sunset Orchard/Richland Hills Performance Foodservice Infinite Campus Kavanaugh Restaurant Supply McCain Foods Peterson Farms Fresh Inc.

Karen Rades Janet Ruechel De Pere SD Kerry Simons De Pere SD Mike Stein Linda Stodola Rice Lake Area SD Cari Venzke Janesville SD Windy Watson Renee Webb Holmen SD Julie Wetzel De Pere SD

Nardone Bros. Pizza Idahoan Foods, LLC Domino’s Smart Slice S&F Foods Inc Duncan Supply Co. Sysco Baraboo Foods J&J Snacks International Food Solution Inc. Redco Foodservice Equipment

FoodRight Common Market Great Lakes

CONSIDER JOINING SNA-WI AS A GOLD, SILVER, INDUSTRY MEMBER, OR NON-PROFIT MEMBER! If you have not renewed your Industry Membership for 2024-2025, please contact the SNA-WI office immediately: sna-wi@badgerbay.co or 920-560-5630. LEARN MORE

$1,800

GOLD INDUSTRY MEMBERS

Maria Phillips Miranda Prisland

Lindy’s Homemade FROOT JOOCE Aspire Bakeries i3 Education Ritchie Marketing Rich’s Ice Cream

Donovan Food Brokerage General Parts, LLC GVM Food Marketing HPS - Group Purchasing Master Sales JM Smucker Company Kessenich’s Affinity Group Street Level Food Marketing Cavendish Farms Inc. Tyson BERNARD FOOD INDUSTRIES, INC. Scholastic Equipment Company The Waite Group Maglio Companies D. A. Berther, Inc.

Non-Profit Partner

Anne McAvoy De Pere SD Terri Miller Kewaskum SD

ES Foods Red Gold Simplot IFD Foodservice Distributor Fork Farms Tasty Brands SA Piazza “Wild Mike’s Pizza” Anderson Foodservice Solutions AFS Daly & DeRoma Foodservice Reps Hanna-Young & Associates Swan Solutions Hobart Super Bakery TriMark USA Imperial Dade PBJ Commercial Agents, Inc.

Participation in SNA-WI events at no additional cost Technology advancements to provide real-time customer interactions Full Page color ad in School Tray Today digizine with direct link to preferred website or contact Complimentary 30-day job postings on SNA-WI website Opportunity to participate in Products on Parade feature at Annual Conference Company name featured with link to company website on header of SNA-WI online member directory Opportunity to provide news and company updates on the SNA-WI news feed Feature on SNA-WI's Facebook page for new products/ideas SNA-WI member emails delivered directly to your inbox

$1,500

SILVER INDUSTRY MEMBERS Participation in SNA-WI events at no additional cost Technology advancements to provide real-time customer interactions Half Page color ad in School Tray Today digizine with direct link to preferred website or contact Complimentary 30-day job postings on SNA-WI website Opportunity to provide news and company updates on the SNA-WI news feed SNA-WI member emails delivered directly to your inbox

$500

INDUSTRY MEMBERS

Reduced SNA-WI event exhibitor rates at Annual Conference Technology advancements to provide real-time customer interactions Opportunity to place ad in School Tray Today digizine with direct link to preferred website or contact Complimentary 30-day job postings on SNA-WI website Opportunity to provide news and company updates on the SNA-WI news feed SNA-WI member emails delivered directly to your inbox

$100

NON-PROFIT PARTNER MEMBERS Reduced SNA-WI event exhibitor rates at Annual Conference Individual attendees from your organization pay the member rate for events/conferences Company listing in SNA-WI featured online member directory Access to SNA-WI Membership Directory on SNA-WI website Opportunity to provide news and company updates on the SNA-WI news feed Complimentary 30-day job postings on SNA-WI website SNA-WI member emails delivered directly to your inbox

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Spring 2025 • School Tray Today

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Spring 2025 • School Tray Today

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PRESIDENT’S MESSAGE

FINDING YOUR INSPIRATION AMONG ALL THE ATTITUDE KAITLIN TAURIAINEN | 2024-25 PRESIDENT | ASHWAUBENON, WI

You’ve probably heard it before: “Why are you feeding my kids chicken nuggets? Where are the farm-to-school products? And why do the peppers look so weird?” School lunch can be a battleground, and the complaints are endless. “Why can’t you give them more chicken nuggets? The chicken nuggets aren’t homemade! Why are there beans on the menu? Why aren’t there vegetarian options? Excuse me, Lunch Lady, there’s a hard orange thing on my orange, can you cut it for me?” I can’t be the only one who’s had my patience tested by these questions, right? As a school nutrition worker, we deal with a range of challenges that go far beyond just serving lunch. There’s the constant pressure of keeping up with rules, regulations, and angry parents—add in hangry kids and a pinch of public criticism, and it can feel like you’re juggling a million things at once. And yes, sometimes the stress makes you want to pull your hair out, or worse, trigger your own frustration. I can’t lie: I’ve been there. A couple of months ago, I confessed to a friend and colleague that I was starting to burn out. It’s a lot. We work tirelessly. We feed thousands of kids. We cook things from scratch with the best of intentions, given our limited staff, limited budget, and yes, limited expertise. We do what we can, and somehow, we feed more kids in one day than many restaurants serve in a week. And we typically only have about 15 minutes and $4.50 to make it all happen. Sounds impossible, right? But it’s our reality. In fact, a study conducted by Tufts University revealed that the meals we serve are among the healthiest kids get in this country. A fourteen-year study! So, we should be celebrated as heroes, right? But instead, we hear this: “Why is lunch $3.75? We don’t have that kind of money!” “Why didn’t I qualify for free meals?” “Why are you paying for rich kids to eat?” Ouch. So, I had to ask myself: Why do I do this job? What’s my ‘why’? My friend asked me that exact question one day. I don’t remember my exact answer, but it was probably something like: “I do it for the kids…” He told me to go find my “why,” something that would remind me why I wake up every morning and step into that cafeteria, ready to make it happen. And then came the moment that changed everything.

Spring 2025 • School Tray Today

PRESIDENT’S MESSAGE FINDING YOUR INSPIRATION AMONG ALL ATTITUDE The next day, I sat down for lunch with a kindergarten student. We were serving chicken alfredo—one of our most popular “speed-scratch” recipes. It’s made with pasta, alfredo sauce, fajita chicken, and a little packet of parmesan cheese. As the kids came through the line, I saw one young boy stop and sniff the air. He’d never eaten it before, but it sure smelled good. As he dug in, his face said it was fine, but it was his words that struck me. “I LOVE THIS WHITE GRAVY!!!” he exclaimed, eyes wide with joy.

It was such an innocent, simple moment, but it hit me like a ton of bricks. This, my friends, is why we do what we do. It’s not about the complaints or the constant criticism. It’s about moments like that, when we make a kid’s day just a little bit better, a little more exciting. It’s about feeding children something they’ve never tried before, and seeing their faces light up when they discover they love it. That moment gave me the encouragement I needed to keep going. It gave me the strength to answer those tough questions, navigate the snarky comments, and continue to work hard every day, even when it feels like we’re fighting an uphill battle. It’s the kids, those small moments of joy and discovery, that remind me of my ‘why.’ It’s not always glamorous, and it’s rarely easy, but every day we’re making a difference, one tray at a time. So, the next time you see a lunch worker behind the counter, know that we’re not just slinging food—we’re serving up hope, creativity, and a whole lot of love. And maybe, just maybe, a few kids will discover a new favorite food along the way. And for what it’s worth: a little snark in your response can go a long way when it comes to enhancing your mood!

Kaitlin Tauriainen KAITLIN TAURIAINEN

2024-25 PRESIDENT | ASHWAUBENON, WI

Spring 2025 • School Tray Today

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Spring 2025 • School Tray Today

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MEMBERSHIP COMMITTEE CHAIR’S MESSAGE

TODAY’S INSPIRATION!

BECKY TERRY | 2024-25 MEMBERSHIP COMMITTEE CHAIR | DEFOREST, WI

We have made it to Spring! It is that time of year that we need to refresh ourselves and look for inspiration to keep our programs going strong until the end of the year. It is really important to look for the positive things happening in our kitchens and be proud of the work we all do. Here are a few things that caught my attention and inspired me today. Today Inspiration stands for: I: Innovation of new recipes. We found a USDA recipe for carrot cake. We had a lot of leftover carrots that we shredded and froze over break to use up. It is set to launch on our menu the end of the next week. I can’t wait to see how it turns out! N: Noticing the smiles on our students’ faces as they come into the lunch line. They are excited and radiate energy. S: Staff are amazing. All of the hard work to problem solve, follow the guidelines, manage when short staffed, meet deadlines and produce amazing food each day. P: Positive attitudes make everything better. The staff members we work with that can remain positive with whatever comes their way are invaluable. I: Inviting guests to eat with us. I saw a few parents dining at our schools this week. It is a great to show the public what we serve and what makes up a school lunch. R: Respect. Sometimes it is easy to get caught up in the students that might not be at their best in the lunch line. I was so refreshed by serving our 7th and 8th graders the other day. The pleases and thank yous were awesome. I couldn’t believe the power of eye contact and a smile. A: Active. This job is very active and changes everyday. You never know what is going to come up Although I do like consistency, I appreciate

Spring 2025 • School Tray Today

being able to do different things everyday. It is never dull or boring! T: Teamwork. We work with fantastic people. This job is extremely dependent on people and everyone working together for a common goal. I: Impactful. We do important work. I was at the local fast food restaurant the other day and an employee said to me, “Hey, I recognize you. Where do I know you from?” We talked and he remembered me from a classroom project we did on healthy snacks…..from over 5 years ago. How awesome is that? It is easy to forget how we impact students everyday, even if we are not in the frontline. A smile, a presentation, being present with students at lunch, taste testing all add up to a positive experience with food service. This made my day. O: Outstanding support. I feel very well supported by our SNA-WI crew, my co-op and the DPI team. There is always a person to go to that can help. N: Not your average school lunch. I love seeing all of the colors in our salad bar each day and the hydroponic lettuce and herbs growing in the kitchen. I love looking at different districts special theme days and seeing how we can incorporate new ideas in our menus. In conclusion, here is where my inspiration comes from. I will find something small everyday to keep me moving through the rest of the school year. Where does your inspiration come from?

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Spring 2025 • School Tray Today

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LEGISLATIVE CHAIR’S MESSAGE

NOURISHING MINDS AND HEARTS CAITLIN HARRISON | 2024-25 LEGISILATIVE CHAIR | ELMBROOK, WI

Inspiration is the fuel that drives passion, purpose, and perseverance. For school nutrition professionals, inspiration comes in many forms—whether it’s seeing a child excited about a healthy meal, finding creative ways to improve menus, or collaborating with a team to enhance the dining experience for students. But where does inspiration come from, and how can it be cultivated in a school nutrition setting?

The Power of Purpose One of the greatest sources of inspiration is a strong sense of purpose. School nutrition professionals play a vital role in shaping the health and well-being of students. Every meal served is an opportunity to make a difference. The knowledge that a nutritious meal can help a child focus better in class, have more energy for learning, and develop lifelong healthy habits can be incredibly motivating.

Student Engagement Students themselves are a wellspring of inspiration. Watching children enjoy a wellbalanced meal or hearing them express excitement over new menu options can be deeply rewarding. Engaging with students, listening to their feedback, and involving them in the menu planning process can spark fresh ideas and reinforce the importance of school nutrition programs.

Innovation in the Kitchen Creativity and innovation are key drivers of inspiration. Experimenting with new recipes, incorporating fresh and seasonal ingredients, and finding ways to make meals both nutritious and appealing can bring renewed enthusiasm to the job. Inspiration can also come from exploring different cuisines, attending food expos, or participating in professional development workshops focused on school nutrition.

Spring 2025 • School Tray Today

LEGISLATIVE CHAIR’S MESSAGE NOURISHING MINDS AND HEARTS Collaboration and Community Working with colleagues, local farmers, and other stakeholders in the community can generate new ideas and create a sense of shared purpose. Whether it’s through farm-to-school initiatives, nutrition education programs, or partnerships with local organizations, these collaborations provide opportunities to learn, grow, and be inspired by others who share the same mission.

Personal Growth and Learning Continuing education and professional development are essential for staying inspired. Attending conferences, networking with peers, and staying updated on industry trends can introduce fresh perspectives and innovative solutions to common challenges. Learning from others and sharing successes can help rekindle motivation and enthusiasm for the important work of school nutrition.

The Joy of Making a Difference At the heart of it all, inspiration comes from knowing that every meal served contributes to a child’s health and success. The smiles, the thank-yous, and the knowledge that school nutrition professionals are making a real impact fuel the drive to keep going. Seeing positive changes—whether in student health, participation rates, or overall attitudes toward food—provides the ultimate reward.

Inspiration in school nutrition is all around. By embracing purpose, creativity, collaboration, and continuous learning, school nutrition professionals can stay motivated and passionate about their invaluable role. The work they do is not just about feeding students—it’s about nourishing their futures, one meal at a time.

Spring 2025 • School Tray Today

SECRETARY/TREASURER’S MESSAGE

LEARNING FROM OTHERS; PUSHING BOUNDARIES JAMIE WILSON | 2024-25 SECRETARY/TREASURER | SUPERIOR, WI

In school nutrition, inspiration comes from many places—our students, our teams, and sometimes, a simple social media post. I’m fortunate to have a great group of colleagues across Wisconsin who are running incredible programs. Watching what they accomplish not only pushes me to be my best but also makes me rethink what’s possible in my own district. Sometimes, an idea seems out of reach until you see someone else making it happen. That’s exactly what happened when a colleague in New Richmond, Wisconsin, shared a short video about making homemade marinara from fresh tomatoes. My first reaction? There’s no way we could do that. I was envious of their ability to pull it off. But instead of dismissing the idea, I started asking questions. Not long after, I found myself with an opportunity I couldn’t pass up—a local grower had a surplus of hydroponic tomatoes. I picked them up and brought them to my high school kitchen, unsure of how my team would react. When they asked what we were going to do with all these tomatoes, I said, “I have an idea…”—a phrase they’ve come to recognize (and sometimes fear).

My team has learned that when I come in and say, “I have an idea...” it’s best to give it some time. We decided to start with a simple base: roasting the tomatoes with garlic, onions, olive oil, salt, and pepper. From there, we turned that base into a rich, homemade cream of tomato soup, pairing it with our four-cheese grilled cheese. The students loved it. That initial success got us thinking—what else could we make? Since the grower had an abundance of tomatoes that year, I kept bringing them in. My team wasn’t exactly thrilled at first. Processing and roasting all those tomatoes took time, and they knew it 22

Spring 2025 • School Tray Today

SECRETARY/TREASURER’S MESSAGE LEARNING FROM OTHERS; PUSHING BOUNDARIES meant extra work. But when they saw the student response, their attitude changed. The feedback was so positive that they started to take pride in what we were creating. We quickly realized that our roasted tomato base was incredibly versatile. When we had more tomatoes than we could use, we froze the base, which streamlined the process and gave us flexibility throughout the school year. From that one base, we created: •

Cream of tomato soup – A student favorite, served with our four-cheese grilled cheese.

•

Classic marinara – Used for 2 different pasta dishes one with cheese ravioli and one with penne pasta..

•

Italian sausage and red pepper marinara – A heartier option that became a staple on our high school menu.

What started as a single idea from a colleague turned into a streamlined process for making fresh, fromscratch meals all year long. Beyond the tomatoes, I find inspiration in many ways—whether it’s watching other directors create themed menus for graduating seniors or introducing cultural menu weeks. Not every new idea works, but some become student favorites. My team has learned that when I come in and say, “I have an idea…” it’s best to give it some time. More often than not, they come back ready to bring it to life.

Spring 2025 • School Tray Today

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INDUSTRY REPRESENTATIVE’S MESSAGE

THE DRIVE TO TRAVEL, SELL, AND MARKET K-12 MEAL COMPONENTS JENNY THORKILDSON | 2024-25 INDUSTRY REPRESENTATIVE

As an industry partner working in the K-12 nutrition sector, staying inspired to travel, sell, and market meal components is essential. The landscape of school nutrition is constantly evolving, and our role in supporting school nutrition professionals with innovative, nutritious, and cost-effective meal solutions remains more critical than ever. But with packed travel schedules, shifting regulations, and ever-changing needs, how do we stay motivated and energized in our mission? Finding Purpose in the Work

Adapting to a Changing Landscape

The most effective way to stay inspired is to remember the core purpose of our work: nourishing students. Each school visit, conference, and sales pitch is an opportunity to contribute to the well-being of millions of children across the Wisconsin. When we see firsthand how our products help school nutrition professionals create appealing and compliant meals, it reinforces the value of what we do.

School nutrition is an ever-changing industry influenced by new regulations, evolving student preferences, and budget constraints. Staying informed about these shifts keeps us engaged and ahead of the curve. Whether it’s learning about the latest USDA guidelines, attending School Nutrition Association (SNA) conferences, or collaborating with industry peers, continuous learning ensures we can provide the best products and guidance possible.

Building Strong Relationships

One of the greatest rewards of being an industry partner is the relationships we build with school food service directors, nutritionists, and procurement teams. These professionals are passionate about their students and communities, and their dedication is contagious. Developing strong connections not only makes our jobs more fulfilling but also helps us better understand the unique challenges and needs of each district, allowing us to offer solutions that truly make a difference.

Spring 2025 • School Tray Today

Leveraging Innovation

The K-12 food service sector is bursting with innovation. From plant-based options and clean-label products to globally inspired flavors, the demand for variety and quality continues to grow. Being part of this wave of innovation keeps our work exciting and offers us countless opportunities to introduce groundbreaking solutions to schools.

INDUSTRY REPRESENTATIVE’S MESSAGE THE DRIVE TO TRAVEL, SELL, AND MARKET K-12 MEAL COMPONENTS Making Travel Meaningful

While frequent travel can be exhausting, approaching each trip with enthusiasm and purpose makes a significant difference. Whether attending national expos or visiting a small school district, every interaction is a chance to learn, connect, and contribute. Finding ways to make travel more enjoyable—whether by discovering local cuisines, meeting new colleagues, or sharing success stories—helps sustain long-term motivation. Celebrating Small Wins

Success in this industry isn’t just about large contracts or national rollouts; it’s about the everyday wins. When a district adopts a new menu item that students love or a school nutrition director thanks us for our support, those moments fuel our passion. Recognizing and celebrating these achievements reminds us why we do what we do. Conclusion

Staying inspired as an industry partner in K-12 nutrition means embracing the purpose behind our work, building strong relationships, staying informed, and appreciating the impact we make every day. By focusing on innovation, adapting to changes, and celebrating our successes, we ensure that our mission to support school nutrition professionals remains both meaningful and fulfilling. Let’s continue to travel, sell, and market with passion—because the future of school meals depends on it.

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Spring 2025 • School Tray Today

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Spring 2025 • School Tray Today

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EDUCATION COMMITTEE CHAIR’S MESSAGE

THE WHY BEHIND THE WORK

MAGGIE SANNA | 2024-25 EDUCATION COMMITTEE CHAIR | MONONA GROVE, WI

For me, it all comes down to feeding the future. Growing up in the ‘90s and early ‘00s, I witnessed the constant back-and-forth of diet trends. One year, we were avoiding fat; the next, carbs were the enemy. There was always a new “rule” to follow or food group to fear. It seemed like everywhere I turned, someone was obsessing over the “right” way to eat—and the contradicting opinions were just the cherry on top. Those years created a lot of food noise in our society, but not in a healthy or productive way. It was overwhelming, confusing, and often guilt-inducing. As a teenager, I knew I wanted to be part of something different— working toward something better. I wanted to help future generations build a healthy, lasting relationship with food. That’s my why, and what guides my day-to-day work. As a school nutrition director, I love feeding kids and know it goes so much deeper—we’re shaping how they experience food. We’re helping them see meals as a

source of nourishment, energy, comfort, and joy. Food isn’t just about calories or nutrients; it’s also about culture, discovery, and connection. And just as importantly, school meals provide consistent access to food, helping reduce the uncertainty many families face when it comes to feeding their children. One of the things that fills my cup is watching students try new foods— especially vegetables—in ways they may have never experienced at home. Being there to chat with them about what they’re trying and how it tastes makes it even more meaningful. These little moments compound over time, and I hope they plant seeds that grow into positive habits and memories. But I know this work isn’t always easy. We face staffing shortages, supply chain disruptions, regulatory changes and unknowns, and there never seem to be enough hours in the day. It’s easy to get caught up in the logistics, the paperwork, and the stress. That’s why I think it’s so important for all of us in school nutrition to regularly check in with our “why.” Each of us has a different reason for showing up every day. Whatever your why is, hold onto it. Revisit it when things get tough. Let it be your anchor.

A student hones his knife skills while chopping red peppers for a corn and edamame salad during a taste test event.

Because in the end, being here matters— we’re nourishing futures.

Spring 2025 • School Tray Today

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Spring 2025 • School Tray Today Scan for full Asian product list

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Spring 2025 • School Tray Today

MARKETING AND MEDIA COMITTEE CHAIR’S MESSAGE

ELEVATING SCHOOL MEALS FOR DIRECTORS, LEADS, AND ASSOCIATES

NICOLE LENZNER | 2024-25 MARKETING AND MEDIA COMMITTEE CHAIR | PRESCOTT, WI

The K-12 school food service environment is a vibrant, ever-evolving space where directors, kitchen leads, and associates all play a crucial role in creating memorable dining experiences for students. Beyond the daily menu, school meals can serve as a source of joy, engagement, and community connection. Finding inspiration in this setting means embracing creativity, seizing special occasions, and using food to celebrate school spirit and cultural diversity. Celebrating Holidays Through Food Holidays present a perfect opportunity to bring excitement and festivity to the cafeteria. Whether it’s a Thanksgiving feast with turkey and all the trimmings, a winter holiday meal featuring student-favorite comfort foods, or a Valentine’s Day-themed lunch with heart-shaped treats, these events create anticipation and enthusiasm. Decorating the cafeteria, incorporating themed music, and even encouraging staff to wear festive attire can enhance the experience, making mealtime an event students look forward to. Themed School Meals Bringing Spirit to the Table School pride and spirit can shine through special themed meals. Homecoming week could feature a “Tailgate Lunch” with classic game-day favorites like burgers, hot dogs, and nachos. A “Farewell Luau” on the last day of school can celebrate the start of summer with tropical fruits, Hawaiianinspired dishes, and vibrant decorations. These creative meal events foster a sense of belonging and excitement, making the cafeteria a place of joy and connection. Highlighting Local Foods and Sustainability Incorporating local foods into menus not only supports the community but also teaches students about the importance of fresh, sustainable eating. Earth Day can be an opportunity to 38

Spring 2025 • School Tray Today

showcase farm-to-school initiatives, offering locally sourced produce, dairy, and proteins. Highlighting where food comes from through signage or even guest speakers from local farms adds an educational element to the meal experience. Cultural Connections Through Cuisine International-themed meals provide a window into different cultures and cuisines. Events like “80 Trays Around the World” can introduce students to global flavors, broadening their palates while fostering appreciation for diversity. Serving dishes from different countries, explaining their cultural significance, and incorporating themed decorations can turn lunchtime into an immersive learning opportunity. The Sky’s the Limit The possibilities for inspiration in the K-12 food service setting are endless. From celebrating student achievements with special recognition meals to embracing seasonal flavors, there is always an opportunity to make the cafeteria experience more engaging. Directors, leads, and associates can work together to bring creativity and innovation to school meals, making them not just nutritious but also fun and memorable. By thinking outside the box, food service teams can transform the way students experience school meals—one inspired event at a time!

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Spring 2025 • School Tray Today

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PRESIDENT-ELECT’S ARTICLE

STAYING POSITIVE WHEN SUPPORT SEEMS LOW STACY NELSON | 2024-25 PRESIDENT-ELECT | MENOMONIE, WI

Do you ever feel like you’re stranded on an island, facing the daily challenges and triumphs of school nutrition with no one who truly understands? When support feels distant and resources are thin, staying positive can seem like an uphill battle—especially in school nutrition, where funding is often limited and meal standards are constantly shifting. As school nutrition professionals, we are entrusted with the critical task of nourishing students, all while juggling tight budgets and evolving policies. While the pressure can feel overwhelming, it’s in these very moments that we can tap into our strength, creativity, and resilience, finding new ways to persevere and make a lasting impact. When external support is scarce, much of the strength to find inspiration and keep moving forward comes from within. Even with limited resources and reduced funding, many school districts are finding innovative ways to meet their nutritional goals. Schools are adopting new approaches to meal planning, focusing on resourcefulness to provide fresh, healthy meals within budget constraints. It’s a testament to the power of ingenuity—showing that even in difficult times, we can achieve meaningful results by thinking outside the box and working together. However, even when we draw strength from within, it can still feel isolating to navigate these challenges independently. That’s where connection becomes essential. Engaging with a community of like-minded professionals who share similar struggles can spark new ideas, offer fresh perspectives, and remind you that you’re not alone. The School Nutrition Association of Wisconsin (SNA-WI), through local chapters and committees, provides a valuable platform for building these connections. Whether through forums, networking events, or volunteer committees, joining these groups and attending conferences can reinvigorate your passion for the work. Hearing about others’ creative solutions and shared challenges fosters a sense of solidarity, reigniting your motivation and helping you see opportunities where you might have felt stuck. In times when support feels low, staying positive often comes from a combination of relying on your own creativity and strength, while also drawing inspiration from others who share the same passion and challenges. By becoming involved in committees or networking with others in the school nutrition community, you gain not only practical advice but also a source of encouragement and renewed energy. These connections serve as a powerful reminder of the greater purpose behind our work—feeding students with healthy, nourishing meals—and the profound impact we can make when we unite in this mission. Together, we are stronger, and through shared inspiration, we continue to push forward.

Spring 2025 • School Tray Today

Plan to join over 200 school nutrition professionals and child nutrition advocates in Appleton, Wisconsin for education, exciting networking opportunities, and discovering new ways of finding ‘Joy’ in what you do! We will be bringing back many great aspects to this year’s conference, such as an exciting Keynote Speaker, our Industry Food Show, and opportunities for attendees to connect with colleagues from neighboring school districts. 7+ CEUs available to meet Certificate in School Nutrition, School Nutrition Specialist (SNS) Credentialing, and USDA Professional Standards. Full Conference Registration includes all meals, CEUs, Welcome Reception, Industry Food Show, conference materials, and access to the conference Whova app. One-Day Only registrants can choose between Tuesday, Wednesday, or Thursday only. Bulk Registration: Sending several attendees from the same organization? If you’ve got four or more, email sna-wi @ badgerbay.co for a “bulk” attendee registration template to fill it out, send it back to the office, and we’ll send you one invoice to pay. Stay up-to-date on all conference information at www.sna-wi.org/2025AnnualConference

Spring 2025 • School Tray Today

ANNUAL CONFERENCE ACTIVITIES

Thursday, June 26th 2025 7:30 a.m. - 8:15 a.m. Hilton Paper Valley, Appleton, WI

TUESDAY, JUNE 24, 2025 | 5:00 PM

Join us for a fun-filled evening at at Wisconsin Timber Rattlers baseball game! Attendance is INCLUDED in your paid conference registration. Guest tickets (for non-conference attendees) are available for $25 each

Spring 2025 • School Tray Today

LEGISLATIVE UPDATE

STATE LEGISLATIVE UPDATES FOR SNA-WI NATHAN BUTZLAFF | HOVEN CONSULTING, LOBBYIST

Spring 2025 Wisconsin Statewide General Election Results - Highlights Supreme Court Race Dane County Judge Susan Crawford prevailed decisively over Waukesha County Judge and former Wisconsin Attorney General Brad Schimel. With 99% of votes counted, the results for this non-partisan race are as follows:. • Susan Crawford: 55.0% • Brad Schimel: 45.0% Key Points in this Race •

The statewide voter turnout in this particular race is close to 50% of the state’s voting age population, which is a record. The previous record for statewide turnout during a spring state Supreme Court race was in 2023, when 39% of Wisconsin’s voting age residents turned out to vote.

•

Crawford’s win will maintain the 4-3 liberal majority on the court, which began after Justice Janet Protasiewicz won her state Supreme Court race in the spring of 2023. Crawford will begin her term on the court on August 1, 2025, and serves a 10-year term. •

Over $104 million was estimated to be spent by both campaigns and allied groups in this race – which has turned out to be the most expensive state Supreme Court election in our nation’s history.

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This race featured a high level of spending from very wealthy individuals in support of each candidate, including Elon Musk in support of Schimel and Democratic Illinois Governor J.B. Pritzker in support of Crawford.

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President Donald Trump endorsed Schimel in this race.

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This race was generally viewed on the national level as a litmus test on Donald Trump’s second term as President.

State Superintendent of Schools Race Incumbent Jill Underly prevailed over educational consultant Brittany Kinser in a race that did not get the same level of attention as the state Supreme Court race. With 99% of votes counted, the results for this non-partisan race are as follows:

Spring 2025 • School Tray Today

LEGISLATIVE UPDATE STATE LEGISTLATIVE UPDATE FOR SNA State Superintendent of Schools Race Results... • •

Jill Underly: Brittany Kinser:

52.9% 47.1%

Key Points in this Race •

While this race is also technically non-partisan, the state Democratic party endorsed Underly, and the state Republican party endorsed Kinser. Both state party organizations contributed a significant amount of funding to each respective campaign.

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Historically, the candidate with the endorsement of the state’s teachers’ union has won this race. In this race, the union endorsed Underly.

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In this race, Underly faced some controversy when she changed the state’s K-12 testing standards. Kinser also faced controversy, as she let her state educator’s license lapse.

Statewide Constitutional Referendum There was also one statewide referendum question on the April 1 ballot intended to amend the state constitution with respect to voter identification. The following language was included on the April 1 ballot: “Shall section 1m of article III of the constitution be created to require that voters present valid photographic identification verifying their identity in order to vote in any election, subject to exceptions which may be established by law?” With 99% of votes counted, the results for this referendum are as follows: • •

YES: NO:

62.8% 37.2%

Key Points on this Referendum •

Currently, state law requires voters to present photo identification when voting. However, Legislators who proposed this referendum championed this effort due to concerns that either the state Supreme Court could overturn this law or that it could be rescinded during a future legislative session with a Democratic party majority.

•

Proponents of this constitutional amendment argue that voter identification should be required to increase confidence in elections and guard against fraud.

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Opponents of this constitutional amendment argue that this will make it harder for Wisconsinites without photo identification to vote, including elderly individuals and those who are disabled.

Spring 2025 • School Tray Today

LEGISLATIVE UPDATE STATE LEGISTLATIVE UPDATE FOR SNA Healthy School Meals for All Legislation Introduced On January 16, 2025, state Representative Francesca Hong (D-Madison) and state Senator Chris Larson (D-Milwaukee) unveiled legislation to provide free school breakfast and lunches to all Wisconsin students in primary or secondary schools, regardless of family income. This bill is also known as the “Healthy School Meals for All” bill, which SNA-WI has championed for several years. This proposal would ensure that along with existing federal funds, Wisconsin schools would receive enough meal funding to reimburse schools at the “free meal” reimbursement rate for each student meal served. The “free meal” categorical designation is based on federal school lunch and breakfast programs and currently provides meals to students at or below 130% of the federal poverty level. In addition to public schools, this bill would benefit independent charter schools, private schools, tribal schools, among others. In addition, Governor Tony Evers included $147.7 million in his Fiscal Year 2025-2027 budget request to the Legislature to fund this program. SNA-WI is grateful for the continued leadership of Rep. Hong and Sen. Larson on this important issue! School Nutrition Professional Appreciation Week Resolution Drafted, at the Request of SNA-WI At the request of SNA-WI, state Representative Robyn Vining (D-Wauwatosa) has drafted and will introduce a resolution proclaiming the week of April 28 to May 2, 2025, as School Nutrition Professionals Appreciation Week. This week is coordinated with the national School Lunch Hero Day, which takes place on May 2, 2025. Rep. Vining first introduced such a resolution in 2024, after she served on the Assembly Speaker’s Task Force on Childhood Obesity. Highlights of Governor Evers’ FY2025-2027 Budget Request On Tuesday, February 18, Wisconsin Governor Tony Evers (D) gave his biennial budget address to the Wisconsin Legislature. During that speech, he outlined the priorities that are included in his FY2025-2027 budget request submitted to the Legislature at that time. The Governor and the Legislature will likely have considerable latitude in crafting a FY2025-2027 budget as the non-partisan Wisconsin Legislative Fiscal Bureau (LFB) projected the state will have a $4.3 billion surplus at the start of fiscal year 2025, which is $300 million more than what the Evers Administration projected in November 2024. In addition, LFB also projected that the state government will receive an additional $1.85 billion in tax revenue during FY2025-2027. It’s also worth noting that the Governor’s budget request includes $2 billion in tax relief, including lowering property taxes, eliminating income taxes on tips, and eliminating sales taxes on “everyday expenses.”

Spring 2025 • School Tray Today

LEGISLATIVE UPDATE STATE LEGISTLATIVE UPDATE FOR SNA Highlights of Governor Evers’ FY2025-2027 Budget Request Cont... This bill was immediately sent to the Wisconsin Legislature and referred to the budgetwriting Joint Committee on Finance (JFC), which is controlled by Republicans and will very likely make major changes to it. The next step is for JFC to hold public, inperson hearings in locations across the state to hear from Wisconsinites regarding their FY2025-2027 budget priorities. These hearings occur in April. Following that, the committee amends and votes on various portions of the budget during the May – June timeframe and then sends the consolidated budget bill to the full Assembly and Senate for votes on final passage. The intention is for both chambers to pass the budget bill and send it to the Governor before the end of June, as the next fiscal year begins on July 1. The following is a summary of Governor Evers’ FY2025-2027 budget priorities that will likely be of interest to SNA-WI. DOING WHAT’S BEST FOR KIDS •

Address the burgeoning mental health crisis facing our kids and the increasing severity of mental and behavioral health challenges by providing nearly $300 million over the biennium for school-based mental health services. This investment builds upon the Governor’s efforts to invest in and support mental health statewide after declaring 2023 the “Year of Mental Health” in Wisconsin. The Governor’s comprehensive school mental health funding includes:

•

$83.9 million per year of per pupil payments for a comprehensive school-based mental health services program that ensures predictability of funding through ongoing per pupil payments to support student mental health needs both in school and during out-of- school time activities rather than requiring districts to apply for competitive grants.

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$62.8 million in fiscal year 2025-26 and $67.2 million in fiscal year 2026-27 to reimburse schools for costs supporting an expanded list of school mental health professionals, including social workers, school counselors, psychologists, and nurses.

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$380,000 in each of the two fiscal years for training school staff in mental health, bullying prevention,

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$250,000 in each of the two fiscal years for critical peer-to-peer suicide prevention programs and increasing the maximum grant amount under the program by six times its current level.

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Ensure kids can focus on their studies, and not whether or when they will eat by making a transformative investment in school nutrition, including:

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Creating the “Healthy Meals, Healthy Kids” program to fully fund school breakfast and lunch for all K-12 kids with no stigma and at no cost to them by providing $147.7 million in fiscal year 2026-27, helping ensure kids can focus on their studies and not whether or when they will eat next.

Spring 2025 • School Tray Today

LEGISLATIVE UPDATE STATE LEGISTLATIVE UPDATE FOR SNA DOING WHAT’S BEST FOR KIDS Cont... •

Providing $500,000 over the biennium to support Farm to School grant program – eligible state match activities that seek to improve student health and nutrition.

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Providing $3 million in fiscal year 2025-26 and $3.1 million in fiscal year 202627 for school breakfast reimbursement at 15 cents per meal under current law. Eligibility for the reimbursement is also extended to independent charter schools and state residential schools operated by the Wisconsin Department of Public Instruction.

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Providing $458,900 over the biennium to fully reimburse school districts for the cost of providing school-day milk.

BUILDING A 21ST-CENTURY ECONOMY & WORKFORCE •

Provide $30 million over the biennium for grants to nonprofit food assistance agencies to combat food insecurity and purchase Wisconsin-made or grown agricultural products. Additionally, provide $366,800 in fiscal year 2025-2026, $401,600 in fiscal year 2026-2027, and a one new, full-time position to help continue to leverage federal food assistance funding through the Local Food Purchase Assistance (LFPA) program.

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Support Wisconsin’s farmers, farm families, and rural communities by connecting with local industries to buy local across Wisconsin via the creation of the Farm to Fork Grant Program with $400,000 over the biennium. The Farm to Fork program will connect local farmers and farms with entities that operate cafeterias such as businesses, universities, and hospitals, among other local partners, to help promote and purchase locally grown food.

SNA-WI Virtual Advocacy Day Held on March 5 On March 5, SNA-WI held a virtual advocacy day that was attended by 25 individuals, mostly SNA-WI members. In addition to a welcome video message from Governor Tony Evers (D), the event featured remarks from two other state elected officials: state Senator Chris Larson (D-Milwaukee), who discussed his Healthy School Meals for All bill and state Rep. Karen Hurd (R-Withee), who discussed her experience as the chair of the Assembly Speaker’s Task Force on Child Obesity. Wisconsin 2024 Teacher of the Year Rachel Sauvola of New Richmond High School discussed the importance of Meals for All in the classroom. In addition, there were presentations on “Advocacy 101 – How to Reach out to Your Legislators and Healthy School Meals for All” and “Tips and Tricks for Meeting with Legislators.”

Spring 2025 • School Tray Today

National and State New Member Application Member ID 1

Have you ever been a SNA member?

First Name

Last Name

Job Title

School District

Work Phone

Work Mailing Address (Please indicate preferred mailing address

Yes

Work

City

Home)

Suite

State

Zip

Home Mailing Address Address

Suite/Apt

City 10 Who referred you

to SNA?

Chapter No.

Home Phone

Address

School Name

First Name

State

Zip

Last Name

(Optional) Member ID:

Membership Category (Check either individual membership or school district/state agency membership (SDM). See back for description)

Member Categories SN Employee Student Retired SN Manager District Director/Supv/Spec Major City Director/Supv/Spec State Agency Director and Staff Nutrition Educator Other Affiliate Employee Affiliate Retired

12 Employed by?

National Dues School District/ Individual State Agency Membership Membership $40 $40 $40 $42 $143 $143 $143 $143 $143 $20 $20

Public School Private School

Private Management Company CACFP

13 Does your employer pay your dues?

$40 N/A N/A

14 Are you responsible for school nutrition

operations in your school district?

$42 $143 $143 $143 $143 $143 N/A N/A

Yes

National, State Dues and Processing Fee are required.

$ 16 STATE DUES* $ 17 PROCESSING FEE $ 18 TOTAL DUES $ 19 Tax-deductible contribution to SN Foundation ___$10 ___$25 ___$50 ___Other $ 20 TOTAL PAYMENT $ 15 NATIONAL DUES

16 Your STATE DUES are: (Record state dues in the space provided on right) * Select one.

. . 3.0 0 . . .

For credit card payment, please visit www.schoolnutrition.org

FOR SCHOOL DISTRICT MEMBERSHIP (SDM) ONLY

23 Individual Membership Signature __________________________________ Date _________

For SDM multiple applicants, you may use a spreadsheet found at www.schoolnutrition.org/sdm. See reverse side for important information. Dues subject to change.

Rev 08/22

SDM Main Contact Name __________________________________ (Optional) SDM Main Contact Member ID____________________ Email ____________________________________________________ Business Phone Number ____________________________________

Return this form with your check or money order made payable to SNA. Mail application to SNA Depository PO Box 719297, Philadelphia, PA 19171-9297 Spring 2025 • School Tray Today

SNA National and State Membership Application Guidelines Membership Application for Individual and School District Memberships.

Instructions for completing the front of this application: 1. Please indicate if you have ever been a SNA member. 2. Print your full name as you would like it to appear in your membership record and on your membership card. o . 3. Print your email address and job title. 4. Print your current school district. 5. Print your current school name. 6. If you know your local chapter number, please fill in. 7. Print your work and home phone number. 8. Print your work mailing address. 9. Print your home mailing address. 10. Print full name of member referrer who introduced you to SNA (only needed for new members). This will give the person credits for Star Club and annual membership campaign drives. Optional: Include referrer s SNA member ID. 11. Please review the membership categories listed. Check one that best describes your position. School District/State Agency Membership (SDM) is a membership managed or coordinated by the school district/state agency and can be transferred to another individual in the same membership category. Please check with your district to see if you are eligible for SDM. 12. Please check if you are employed by public school, private school, or private management company. 13. Please indicate if your employer pays your dues. 14. Please indicate if you are responsible for school nutrition operations in your school district. 15. Record your national dues based on membership category checked. 16. Record your state dues based on the dues listed on left side of application under “Your state dues are:" 17. All applications must include the processing fee. 18. Please add national, state dues and processing fee amounts. This is the total dues amount to be paid. Applications with incorrect total amount will be returned resulting in a delay of member benefits. 19. Record your optional contribution to the School Nutrition Foundation. The School Nutrition Foundation is a 501(c)(3) organization and donations are tax deductible. Your contribution of $10 or more will be acknowledged by the School Nutrition Foundation. 20. Add national dues, state dues, processing fee and any optional contributions. This is the total payment. 21. If paying by credit card, please visit www.schoolnutrition.org. 22. This box must be completed for SDM applicants. 23. Please sign and date your completed application. Required for individual membership only. Mail your application and payment to SNA, SNA Depository PO Box 719297, Philadelphia, PA 19171-9297 Membership dues cover a full year of member benefits. Processing of application takes approximately two to four weeks from receipt of payment. Once application is processed, new members will be able to access and print their membership card by logging in at www.schoolnutrition.org.

School District/ Individual State Agency Membership Membership $40 $40

Dues Category Membership Category SNE School Nutrition Employee

Description Cooks, chefs, bakers, bookkeepers, technicians, assistants, etc.

STU

Student

Full-time students enrolled in post-secondary nutrition, health or other food related program. Does not include right to vote.

$40

N/A

RET

Retired

Retired Members.

$40

N/A

SNM

School Nutrition Manager

Managers, head cooks, head chefs, assistant managers.

$42

DDS

School Nutrition Director, Supervisors, Working in a school nutrition program at the school district Specialist, Executive Chefs level.

$143

MCD

School Nutrition Director, Supervisor, Specialist (Major City)

Working in a school nutrition program where the school district enrollment is 40,000 or more or city population is 200,000 or more.

$143

SDS

State Agency Director, Supervisor, Specialist

Working in state office for child nutrition programs, including nutrition education.

$143

EDU

School Nutrition Educator

Faculty working in a college/university setting.

$143

OTH

Other

Principals, Superintendents, Teachers, etc. Does not include right to vote.

$143

AFE

Affiliate Part-Time Staff (less than 4 hours daily)

Optional membership category for retired or part-time school nutrition staff. Does not include a subscription to SN magazine or the right to vote in the annual SNA election.

$20

N/A

AFR

Affiliate Retired

$20

N/A

Note: Contributions or gifts to SNA are not deductible as charitable contributions for federal income tax purposes. Contributions to the Foundation are deductible for IRS purposes. $2.00 of your national dues is used for your subscription to the SN magazine.

School Nutrition Association * 2900 S Quincy Street, Suite 700 * Arlington, VA 22206 Phone: 800-877-8822 * Web site: www.schoolnutrition.org * E-mail: membership@schoolnutrition.org

Spring 2025 • School Tray Today