Spring 2026 STT

Advocacy, Grassroots and

MEALS FOR ALL

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

MAGGIE SANNA

NICOLE LENZNER

STACY NELSON

KAITLIN TAURIAINEN

NATHAN BUTZLAFF BECKY TERRY

HOWARD MCCANN

MICHELLE EVENSON ALLISON PFAFF HARRIS

JAMIE WILSON

SNA-WI STAFF

EXECUTIVE DIRECTOR Eric Ostermann

ASSOCIATION DIRECTOR Meghan Leahy

EVENTS AND MEMBERSHIP MANAGERS Liza Rosenthal & Sammi Nunez

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!

Board of Directors PRESIDENT

Stacy Nelson

Menomonie Area School District Menomonie, WI stacy_nelson@msd.k12.wi.us

PRESIDENT-ELECT

Caitlin Harrison

Elmbrook School District Brookfield, WI harrisoc@elmbrookschools.org

IMMEDIATE PAST PRESIDENT

Kaitlin Tauriainen

Ashwaubenon School District Ashwaubenon, WI ktauriainen@ashwaubenonk12.org

SECRETARY/TREASURER

Jamie Wilson

Superior School District Superior, WI jamie.wilson@superior.k12.wi.us

CHAPTER PRESIDENT REPRESENTATIVE

Michelle Evenson

West Salem School District

West Salem, WI michelle.evenson@hotmail.coms

EDUCATION COMMITTEE CHAIR

Maggie Sanna

Monona Grove School District Monona Grove, WI margaret.sanna@mgschools.net

LEGISLATIVE COMMITTEE CHAIR

Caitlin Harrison

Elmbrook School District Brookfield, WI harrisoc@elmbrookschools.org

MARKETING AND MEDIA COMMITTEE CHAIR

Nicole Lenzner

Prescott School District Prescott, WI lenznern@prescott.k12.wi.us

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MEMBERSHIP COMMITTEE CHAIR

Becky Terry

DeForest School District DeForest, WI bterry@deforestschools.org

INDUSTRY REPRESENTATIVE

Howard McCann

Daly + DeRoma St. Louis Park, MN howard@dalyderoma.com

DPI STATE DIRECTOR

Jessica Sharkus

Wisconsin Department of Public Instruction Madison, WI jessica.sharkus@dpi.wi.gov

Servicing

Cooking Equipment

 Combi Oven

 Rapid Cook Oven

 Warmers

 Fryers

 Ranges

 Booster Heaters

 Pasta Cookers

 Garbage Disposals

 Steamers

 Boilers

 Coffee Equipment

 Grills

 Steam Tables

 and more

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WELCOME, NEW SNA-WI MEMBERS!

New Members as of 3/1/2026

Kathy Bible

Wannetta Dickenson Spring Valley SD

Briley King Superior HS

Morgan Langhehr Sand Lake ES

Jennifer Lokken Menomonie MS

Daniel Luedcke

Ashley Mosher West Salem ES

Heather Murphy Bangor ES

Benjamin Pagel John Muir MS

Hannahrose Rand West Salem HS

Lawrence Van Winkle

Justine Wagner

National Food Group, Inc.

Land O’Lakes, Inc.

ASC1 and CRM/Coolsys

Boelter

Dole Packaged Foods

Fein Brothers

General Mills

J.T.M. FoodGroup

CORE Foodservice

Butter Buds Food Service

Gordon Food Service

Redco Foodservice

Kellanova

Mirkovich and Associates

Rich’s Products

Schwan’s Company

The YES Group

Acxion Foodservice

Zink Wisconsin

PBJ Commercial Agents, Inc.

Sunset

Performance

Infinite

Donovan Food Brokerage

HPS - Group Purchasing

Master Sales

Wisconsin Beef Council, Inc.

Kessenich’s

Affinity Group

Street Level Food Marketing

Simplot

IFD Foodservice Distributor

Tasty Brands

SA Piazza “Wild Mike’s Pizza”

J&J Snacks

Anderson Foodservice Solutions

AFS

Daly & DeRoma Foodservice Reps

Peterson Farms Fresh Inc.

Red Gold

Idahoan Foods, LLC

Domino’s Smart Slice

S&F Foods Inc

Cavendish Farms Inc.

Tyson

The Waite Group

Aspire Bakeries

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 ž Reduced SNA-WI event exhibitor rates at Annual Conference ž Technology advancements to provide real-time customer interactions Opportunity to place ad in

Super Bakery

TriMark USA

Foster Farms

MBC Companies - Nardone Bros and Bake Crafters

Taylor Farms Illinois, Inc.

Streich Equipment Co., Inc.

Gold Creek Foods

Fork Farms

Maglio Companies

WK Kellogg Co

Albie’s

Integrated Foods

SchoolCafe + PrimeroEdge

Lakeland Milwaukee

ITW Food Equipment Group

Benedict Sales & Service

PROTEAM Food Service

Advisors

K-12 Foodservice Solutions

ADVOCACY, GRASSROOTS, AND MEALS FOR ALL

| MENOMONIE, WI

Greetings SNA Wisconsin Members!

It is hard to believe that it is already May, and the school year is beginning to wind down. It has been a privilege to be the 2025-2026 State President. I have learned so much throughout this, and am reminded frequently that we have a powerful network of advocates right here in the State.

We all already know that the kitchens are more than just the sparkling stainless steel serving lines -they are the heart of the school. But, we also know that a heart can only beat as strong as the support it receives.

The theme of our spring issue - Advocacy, Grassroots, and Meals for All - comes at a defining moment for our profession. For years, we have continued to navigate multiple obstacles that have been thrown at us, meal debt, eligibility paperwork and the heartbreaking stigma that is still alive and follows a child into the cafeteria. Today, we are standing on the threshold of a new era where we view nutrition not as a “perk” for those that can afford it, but as a fundamental tool for student success.

I have often heard School Nutrition Professionals say, “I just want to feed kids, not talk politics.” Unfortunately, the reality is that today’s landscape doesn’t separate the two. Our nutrition programs are built on both educational and agricultural policy. Advocacy doesn’t have to be high level meetings at the Capitol. It can be sharing your stories, providing data, and opening your doors to local officials to see first hand the brilliant work we are doing.

If we ever want to see a permanent “Meals for All” model, it is going to require a lot of support. It requires us to move as one. In this issue you will find resources on how you can engage, effective legislative outreach, and success stories from districts that have been able to meet with their representatives.

We have moved past the ability to “get by” and are now advocating for a future where no child has to wonder if they will eat today, and no nutrition professional has to act as a debt collector.

As you read through these pages, I challenge you to think of one “grassroots” step you can take this month. Whether it’s a post on social media highlighting your program’s impact or a letter to your representative, remember: One voice is a whisper, but together, our Association is a roar.

Thank you for your tireless dedication to our students. Let’s keep the momentum going.

Nelson

FUELING WISCONSIN’S FUTURE:

THE VITAL IMPORTANCE OF HEALTHY SCHOOL MEALS FOR ALL

CAITLIN HARRISON | 2025-26 PRESIDENT-ELECT | ELMBROOK, WI

In Wisconsin, a student’s ability to succeed in the classroom should never be determined by the balance in their school meal account. As the state advocates for “Healthy School Meals for All” legislation, the conversation is shifting from simple nutrition to a fundamental pillar of academic and human excellence.

Studies confirm that hungry students cannot learn. Proper nutrition is the “fuel” for cognitive function, memory, and concentration. When meals are provided at no cost to all students, schools see a direct correlation with higher test scores and better attendance. By removing the financial barrier to entry, we ensure that every student— from kindergarten to high school—starts their afternoon with the energy required to tackle complex subjects like math and science.

One of the greatest hurdles in school nutrition is the “stigma” associated with free and reduced-price meal programs. Many students who qualify for assistance skip meals to avoid being labeled by their peers. “Healthy School Meals for All” eliminates this social divide. When every student eats for free, the cafeteria becomes a level playing field—a community space where the focus is on fellowship and health rather than socioeconomic status.

For hardworking Wisconsin families, the cost of school meals can add up to over $1,000 per child annually. Universal meals act as a direct investment in the middle class, easing the “hidden” financial burdens on households. Operationally, it allows leaders in school nutrition to focus on what really matters—innovating menus and sourcing local Wisconsin food—rather than spending administrative hours chasing unpaid meal debt.

School meals are often the most nutritionally balanced food a child receives in a day. By providing universal access, Wisconsin can lead the way in combating childhood obesity and food insecurity simultaneously. It allows schools to introduce students to diverse, healthy options that they might not try elsewhere, cultivating healthy habits that last a lifetime.

By supporting Healthy School Meals for All, Wisconsin is doing more than just filling trays; it is investing in the health, dignity, and academic potential of every student in the state.

Join the HSM4A Coalition calls that are held monthly, here

GRASSROOTS ADVOCACY STARTS IN YOUR KITCHEN

JAMIE WILSON | 2025-26 SECRETARY/TREASURER | SUPERIOR, WI

For years, I did what many of us in school nutrition are encouraged to do. I met with legislators, traveled to Washington, D.C., served on the legislative committee, and invited elected officials into our kitchens. And I don’t regret any of it.

But if I’m being honest, I’ve shifted my focus. Not because advocacy doesn’t matter, but because I’ve found a different lane that feels more impactful, more personal, and honestly, more effective. It starts local.

These days, my advocacy work looks a little different. I’m not waiting for a seat at a political table. I’m opening the doors to our kitchens and inviting people in—anyone who will come. Local business leaders, Chamber of Commerce groups, Rotary clubs, young professionals, vendors, and community members. If they’ll walk through the door, I’ll give them five minutes.

And that five minutes matters.

We say it all the time in our department: we are trying to change the perception of school food. Because let’s be real—most people still think school lunch looks like it did 20 or 30 years ago.

So we show them.

We show them bright serving lines, fresh fruits and vegetables, clean, organized kitchens, and staff who genuinely care about kids. We let them see it. We let them feel it. And when possible, we let them eat it.

SECRETARY/TREASURER’S MESSAGE

GRASSROOTS ADVOCACY STARTS IN YOUR KITCHEN

That’s when the shift happens.

Recently, we hosted a local leadership group through UW Extension and our Chamber of Commerce. More than 20 young professionals spent time in our schools as part of their education day.

A few years ago, I asked if we could be part of that day—not for recognition, not for a spotlight, but for access. Access to people who are going to be future leaders in our communities.

They toured our schools, heard from our administration, and then they came through our kitchen.

That’s where we get our moment.

Five minutes to tell our story. Five minutes to explain what we actually do. Five minutes to connect the dots between strong programs and strong communities. And most importantly, five minutes to show that our kids are worth it and our programs are worth it.

Advocacy doesn’t have to be complicated. It starts with your circle of influence.

Who do you already know? Who do your staff know? Who is already connected to your schools?

Invite them in.

If you’re talking to a local restaurant owner, invite them in. If a vendor is dropping off product, invite them in. If your community group is looking for a place to meet, invite them in. If someone shows even a little interest, invite them in.

We don’t need perfect presentations. We don’t need a script. We just need to open the door.

One of the most important parts of this approach is consistency. We talk about our programs in a positive way all the time, not just when someone important is visiting.

Our staff understands that they are part of the story. Every interaction matters. Every tray matters. Every student matters. Because you never know who’s watching, and you never know who’s going to become your next advocate.

Advocacy doesn’t always happen in a meeting room. Sometimes it happens in a serving line, in a quick conversation, or in a simple invitation.

If we want to change the perception of school food, we have to let people see it for themselves. So open the door. Tell your story. And don’t underestimate the impact of five minutes.

SNA-WI is conducting their online election for 2026-2027. Industry Members and Regular Members will be asked to vote based on your membership type. Please vote for one candidate in each category.

For anyone seeking more information about our candidates running in this election please check out sna-wi.org.page/ BODPositionDescripitons for more indepth information about everyone running!

Before casting your vote, it’s essential to familiarize yourself with each candidate’s background, experience, and vision for the future. While resumes and campaign speeches offer valuable insights, delving deeper into each candidate’s platform and qualifications can provide a more comprehensive understanding.

The deadline for submitting your vote electronically is June 10, 2026.

President-Elect Meet the 2026-27 Board Candidates

CONNIE SEIBER, DTR CD

Connie Seiber, DTR CD

School District of Black River Falls/School District Melrose-Mindoro, Food Service Director

Current and past school nutrition experience: For the past 20 years, I have proudly served as the Food Service Director for the School District of Black River Falls, where I have led the growth of a student-centered, innovative nutrition program focused on student engagement, and community connection. During this time, I have worked to build a culture that views the cafeteria as an extension of the classroom where students learn lifelong skills in nutrition, wellness, and social development

This year, I expanded my leadership role by also serving as Food Service Director for the School District of Melrose-Mindoro Taking on a second district has been both exciting and challenging, pushing me to grow as a leader while strengthening my ability to mentor staff, build systems, and strategically delegate This experience has deepened my confidence in empowering teams, developing future leaders, and creating sustainable programs that can thrive across multiple districts.

Leading two districts simultaneously has broadened my perspective, sharpened my organizational skills, and reinforced my passion for advancing school nutrition on a larger scale

Previous professional volunteer/leadership experience: I currently serve on the Education and Membership Committee for the School Nutrition Association, where I help support professional development and strengthen member engagement This role allows me to collaborate with colleagues across the state, and encourage involvement in our professional community

What excites you about this opportunity? What is your vision for advancing the mission and work of SNA-WI?

I am excited about this opportunity because the School Nutrition Association of Wisconsin has played such an important role in my own professional growth, and I am passionate about giving back while helping shape the future of our profession Stepping into this role is also a meaningful way for me to step outside of my comfort zone and continue growing as a leader

Additional information you wish to share for consideration: I would like to share that my ultimate dream for school nutrition in Wisconsin is to inspire everyone in our profession to view their role not just as preparing meals, but as a daily opportunity to provide nutrition education and meaningful experiences that positively impact students’ health, learning, and life skills. I am passionate about helping our colleagues see the cafeteria as an extension of the classroom where every meal can teach balance, variety, respect, and curiosity about food

Secretary-Treasurer

Jamie Wilson

Superior School District, Director of Food Service

Current and past school nutrition experience: I have more than 15 years of experience in child nutrition, including three years as a food service manager in a residential childcare setting and now entering my 12th year in a K12 district as Director of Food Service for the School District of Superior I lead a strong team that serves nearly 900,000 meals and snacks each year through breakfast, lunch, after school, and summer programs My work has focused on building a positive team culture, strengthening financial stability, improving participation, and shaping the perception of school food in our schools and community.

Previous professional volunteer/leadership experience: I have been an active Wisconsin SNA member for many years and currently serve as Secretary Treasurer Prior to that, I served four years as Chair of the Legislative Committee and have participated in both state and national advocacy efforts, including Wisconsin Advocacy Day and SNA’s Legislative Action Conference I have helped organize and support advocacy events, legislative visits, and member engagement efforts In recent years, I have also helped develop and support the Growing Leaders virtual experience for SNA Wisconsin members, with a focus on leadership development, connection, and helping members grow in confidence and capacity within our profession

What excites you about this opportunity? What is your vision for advancing the mission and work of SNA-WI? What excites me most about serving a second term as Secretary Treasurer is the opportunity to keep building on the work already in motion and continue supporting an organization that has given so much to me professionally I care deeply about school nutrition and the people who do this work every day My vision for SNA Wisconsin is to keep growing strong leaders, support members at every level of their careers, and make sure our association stays practical, connected, and relevant I want to continue helping create opportunities for members to learn from each other, feel supported, and stay engaged in advocacy and leadership work that strengthens school nutrition across our state

Additional information you wish to share for consideration: As a food service director, I bring a practical day to day perspective to board service I understand the realities our members face, including staffing, budgets, student participation, compliance, and the constant need to adapt while still delivering for kids I have always believed in leading with authenticity, common sense, and a willingness to do the work behind the scenes. I value relationships, communication, and helping others feel like they belong in this profession. I would be honored to continue serving SNA Wisconsin in a second term as Secretary Treasurer.

Legislative Committee Chair

Kaitlin Tauriainen

Ashwaubenon School District, Child Nutrition Coordinator

Current and past school nutrition experience: I have worked in school nutrition for roughly 14 years as the director at Ashwaubenon, West De Pere, and a role in the Green Bay Public Schools

Previous professional volunteer/leadership experience:

SNA-WI Legislative Committee (2021)

SNA-WI Legislative Co-chair (2022)

SNA-WI President Elect, President, & Immediate Past President (2023-2026)

SNA Public Policy & Legislation Midwest Rep (2025-2027)

What excites you about this opportunity? What is your vision for advancing the mission and work of SNA-WI? I thrive on advocacy for our programs and sharing our story I believe that we have to be the voice of our work, and work to share the good things happening in our program.

Membership & Marketing Committee Chair

EMILY RIEDLER, MS, RD, CD

Emily Riedler,

MS, RD, CD

Kenosha Unified School District, Director of Food Services

Current and past school nutrition experience:

2023-current: Director of Food Services, Kenosha Unified 2013-2023: Dietary Manager, Kenosha Unified

2011-2013: Nutrition Program Consultant, Department of Public Instruction

Previous professional volunteer/leadership experience: School Nutrition Foundation Equipment Grant Reviewers Read Across Kenosha- United Way 2025, 2026

SNA-WI Education Committee Member

Healthy School Meals for All Wisconsin Coalition Member

Pastoral Wellness Committee Member- St Mary’s Catholic Church

What excites you about this opportunity? What is your vision for advancing the mission and work of SNA-WI?

I am excited to share my many years of experience in school nutrition from both a state and a district level As school nutrition professionals we often live on our own “islands” in our own districts, but we have a vast amount of colleagues around the state with the shared experiences, difficulties and solutions We are better and stronger together and I look forward to helping and reaching out to school nutrition professionals and making connections with them and other SNA WI members through this opportunity

Additional information you wish to share for consideration:

While I am a more recent member of SNA-WI, I have my own experiences taking on a new role unexpectedly Having had a mentor would have made the transition easier and I know the benefits of collaboration.

Marketing Committee Chair

Rhea Burks

Kenosha Unified School District, Nutrition Coordinator

Current and past school nutrition experience: 2023- Current: Nutrition Coordinator, Kenosha Unified 2020-2023: Mahone Middle School Unit Manager, Kenosha Unified 2018-2020: Cafeteria Worker, Kenosha Unified Previous professional volunteer/leadership experience: Kenosha Unified Calendar Committee Member, SNA-WI Marketing Committee Member, Training Coordinator – Culver's of Pleasant Prairie, Marketing Coordinator- Culver's of Pleasant Prairie What excites you about this opportunity? What is your vision for advancing the mission and work of SNA-WI? Having spent the past three years marketing our own school nutrition program, I am excited to bring my ideas to a larger scale By having better marketing, we can not only change the perception of school nutrition programs in Wisconsin but also attract more school food service professionals to join our organization I truly enjoy promoting the great initiatives that our schools are doing and would like to feature other schools in the state to spread ideas and positivity about school nutrition.

Additional information you wish to share for consideration: Thank you for your consideration in being the Marketing Committee Chair I have enjoyed my time on this committee and will continue to be a member regardless of the decision

Equipment Representative Meet

Brian Ruelle Fein Brothers/Zepole Project Manager

Industry Advisory Board Candidates

Current and past school nutrition experience: Former owner operator for 28 years Moved into the Manufacturers Rep arena (AFS) from 2019-2024 and then to the equipment Dealer side (Fein Brothers) starting May 2024. Worked with the SNA segment since 2019.

Previous professional volunteer/leadership experience (National, State, District, Local community, etc.): As an owner operator, managed a staff of 40 +. As a Rep, managed a book of business working with end users, dealers and manufacturers.

What excites you about this opportunity? What is your vision for advancing the mission and work of SNA-WI? My experience as an owner brings a wealth of knowledge on the workings of kitchen production In addition, my value with working with a range of suppliers and industry professionals to better the needs of the foodservice segment My strongest asset is that I listen to my clients needs and develop an approach that will help their operation be successful and solve the pain points that may be having

Additional information you wish to share for consideration: Never have I considered myself to be in Sales My job has always been to help operators with their business or operational needs and solve problems Click or tap here to enter text

Meet the 2026-27 Industry Advisory Board Candidates

Manufacturer Representative

KAREN GARDNER

Karen Gardner WK Kellogg Co

Key Account Executive

Current and past school nutrition experience: I have worked as a K12 Specialist for the following companies: PepsiCo: 2000 – 2006 Kraft Foods: 2007-2015 Kraft Heinz: 2016 –2018 WK Kellogg Co : 2025 – Present

Previous professional volunteer/leadership experience (National, State, District, Local community, etc ): Membership in the Women’s Foodservice Forum (WFF), as well as the Foodservice Women’s Alliance For the past 15 years, I have volunteered for Third Phase Christian Center, which is a local food bank I also volunteer for my HOA as a board member and lead the community events committee

What excites you about this opportunity? What is your vision for advancing the mission and work of SNA-WI? I believe that it is vital to stay on top of the latest happenings in the K12 segment, and I do that through subscribing to industry news, and being active in the committees that I have joined I network on a regular basis through state and national industry events: SNA’s of WI, IN, IL, MI, OH, and WI, and the ANC I participate in the state & national shows by presenting the WK Kellogg Co products at tradeshows and will actively represent and relay the insights and recommendations from other industry partners

Additional information you wish to share for consideration: I look forward to this opportunity thank you for your consideration!

Meet the 2026-27 Industry Advisory Board Candidates

Distributor Representative

Andy Mueller

Smart Mouth Pizza

Territory Manager-Upper Midwest

Current and past school nutrition experience: Andy is new to the school nutrition industry, joining Smart Mouth Pizza as Territory Manager for the Upper Midwest He is committed to learning the K-12 channel quickly partnering with directors, attending SNA-WI events, and listening to the day-to-day realities of running a school nutrition program so that his work supports rather than interrupts the people doing it

Previous professional volunteer/leadership experience (National, State, District, Local community, etc ): Andy brings a track record of relationship-driven sales leadership in the Upper Midwest and an active interest in community-facing work He is eager to contribute that capacity to SNA-WI, and to grow into deeper volunteer leadership through service on the Industry Advisory Board

What excites you about this opportunity? What is your vision for advancing the mission and work of SNA-WI? Smart Mouth Pizza was built around a simple idea Feed More Kids and that mission lines up directly with SNA-WI's work to expand access to high-quality school meals across Wisconsin Serving on the IAB would let Andy bring an industry partner's perspective to the table while learning from the operators who know the programs best His vision is practical: help SNA-WI strengthen the operator–industry partnership so directors get products, pricing, and support that actually fit Wisconsin schools, and more kids get fed as a result.

Additional information you wish to share for consideration: Smart Mouth Pizza brings 25 years of manufacturing experience to a mission-first brand. Andy is positioned to be a long-term contributor new to the industry, but backed by a company with deep roots and a clear commitment to school nutrition He would welcome the opportunity to serve, listen, and earn the trust of SNA-WI members Andy and his wife Tina life in Holmen, WI

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BACK TO SCHOOL TRAINING PLANNING TOOL

BECKY TERRY | MEMBERSHIP COMMITTEE CHAIR | DEFOREST, WI

Back-to-School Training Planning Tool

If you are anything like me, back-to-school training for foodservice staff always seems farther away than it really is—until suddenly August arrives. Over the years, I have found that having a simple planning template helps organize topics, streamline preparation, and create a more engaging experience for staff. I thought this tool might be helpful to share with fellow school nutrition professionals as you begin planning your own inservice training days.

In addition to operational training, back-to-school inservices are also an opportunity to reinforce the larger impact of school nutrition programs. Our teams play an important role in student success, food security, wellness, and creating welcoming school environments. As conversations continue nationally around Healthy School Meals for All and student access to nutritious meals, it is important for staff to understand the value of the work they do each day and how their voices and experiences help advocate for strong school meal programs in their communities.

Key Topics to Include

While every district’s needs are different, here are some of the topics we typically review during our annual backto-school training: Welcome back and team-building icebreakers

Human resources information, including:

• Sexual harassment

• Bloodborne pathogens

• Mandatory reporting

• Social media expectations

• Employee Assistance Program (EAP)

• Workplace accidents and injury procedures

• Department procedures:

• Time-off requests

• Breaks and scheduling

• Cell phone and earbud expectations

• Dress code

• Vacation procedures

The role and impact of school nutrition programs within the district

• Offer Versus Serve (OVS) requirements for breakfast and lunch

• Food allergies and special diet procedures

• Food safety and personal safety

• Civil rights, ethics, and confidentiality

• Professional standards requirements

• Unpaid meal charge procedures

• District wellness policy

• Smart Snacks guidelines

• Promotions and marketing strategies

• Kitchen planning and preparation time

Planning Considerations

Creating a successful training day involves more than just the agenda. Here are a few additional planning strategies that have worked well for our department:

BACK TO SCHOOL TRAINING PLANNING TOOL

Choose a Theme

Adding a fun theme can help create a welcoming and positive atmosphere for staff. Consider simple decorations, music, table treats, or fidgets to keep the environment engaging.

Some fun theme ideas include:

• Beach Day

• Movies or TV Shows

• Circus

• Zoo

• Luau

• Picnic

• Garden or Tea Party

• Star Wars

• Plan Logistics Early

Reserve the training space, technology needs, and catering well in advance. We also try to communicate the training date to staff before the end of the school year so they can plan ahead.

Prioritize the Most Important Message

Each year usually brings one or two topics that require extra focus. Consider building group activities or discussion time around those priority areas. Balancing presentations with discussion, movement, and breaks helps maintain staff engagement throughout the day.

Organize Seating Intentionally

We often group staff by grade-level buildings—elementary, intermediate, middle school, and high school—to encourage relevant discussion and collaboration.

Utilize Guest Speakers

Inviting representatives from other departments can provide valuable expertise and variety. Our Human Resources department, for example, assists with HR-related training topics.

Consider Online Training Options

Some topics may be more effective as online modules completed separately. In our district, we provide brief overviews during inservice and follow up with more detailed online training for topics such as civil rights, food allergies, and food safety.

MEMBERSHIP COMMITTEE CHAIR’S MESSAGE

BACK TO SCHOOL TRAINING PLANNING TOOL

Build in Kitchen Planning Time

Be sure to allow dedicated time for head cooks and kitchen teams to discuss opening procedures, inventory, preparation schedules, and operational planning for the start of the school year.

Incorporate the Theme into Your Materials

Creating a themed slide deck or handouts can make the training feel more cohesive and enjoyable for staff. And most importantly—have fun with it!

I am always happy to share ideas and resources with fellow school nutrition professionals. If you would like a copy of my themed training slide deck as a starting point, feel free to contact me at rterry@deforestschools.org.

I hope this planning tool helps save you time and supports a successful start to the school year. Quality training is such an important investment in our foodservice professionals and helps build strong teams that support students, families, and the future of school nutrition programs. A positive and well-prepared staff not only creates successful operations, but also becomes one of the best advocates for the value of school meals in our communities.

WISCONSIN’S OUTLOOK ON

HEALTHY SCHOOL MEALS FOR ALL

KAITLIN TAURIAINEN | 2025-26 IMMEDIATE PAST PRESIDENT | ASHWAUBENON , WI

Efforts to bring Healthy School Meals for All to Wisconsin are still moving forward, but like a lot of policy work, progress has been slow and very tied to how things get done at the state level.

Where things stand right now

Wisconsin does not currently have a universal free school meals program. There have been proposals introduced, but none have made it into law.

One important piece of context here is that Wisconsin doesn’t allow this type of policy to be decided by a public vote. Instead, it has to go through the legislative process and ultimately be included in the state’s biennial budget. That means it needs approval from both the State Assembly and Senate, and then the governor’s signature to become law.

What we’ve seen in other states

If you look at states that have successfully passed Healthy School Meals for All, there’s a pretty consistent pattern. These policies have moved forward when one party holds the governor’s office along with majorities in both legislative chambers.

That level of alignment tends to make it much easier for policies like this to actually make it through the process and get signed into law.

The reality in Wisconsin

In Wisconsin, we’ve had a divided government in recent years, and that’s made it harder for this type of legislation to gain traction.

At this point, there isn’t much indication that lawmakers are shifting positions in a meaningful way. Most remain closely aligned with their party priorities, and bipartisan movement on this issue has been limited.

Ongoing advocacy efforts

Even with those challenges, work around Healthy School Meals for All hasn’t slowed down.

Organizations like the School Nutrition Association of Wisconsin (SNA-WI), the National School Nutrition Association, and the Healthy School Meals for All – Wisconsin coalition continue to advocate, educate, and engage with lawmakers at the state level.

So far, those efforts haven’t resulted in a policy change—but the advocacy work is very much ongoing.

Looking ahead

The November 2026 election could be an important moment for this conversation in Wisconsin. Voters will

WISCONSIN’S OUTLOOK ON HEALTHY SCHOOL MEALS FOR ALL

be selecting a governor and members of both the State Assembly and Senate, which means the overall balance of power could shift.

Based on what we’ve seen in other states, that shift in alignment has often been what determines whether policies like this can move forward.

A quick summary

• Wisconsin does not currently have Healthy School Meals for All

• The policy must pass through the legislature and be included in the state budget

• Other states have passed it under unified government control

• Advocacy efforts are ongoing at both the state and national levels

• The 2026 election may influence what’s possible moving forward

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HEALTHY MEALS FOR ALL:

ADVOCACY STARTS IN THE KITCHEN

MICHELLE EVENSON | CHAPTER PRESIDENT REPRESENTATIVE | WEST SALEM , WI

As a kitchen manager, I see the impact of Healthy Meals for All every day—not in policies or reports, but in students. I see it in full trays, improved focus in the classroom, and a more positive cafeteria environment. When every student has access to a healthy meal, without barriers, it creates a sense of dignity and belonging that carries throughout the school day.

For many students, school meals are their most consistent source of nutrition. Ensuring those meals are available to all students supports not only physical health, but also academic success and overall wellbeing. Just as importantly, universal access removes stigma. No student has to worry about whether they qualify or how they are perceived— they simply eat, just like everyone else.

While these benefits are clear to those of us working in school kitchens, they are not always visible to decision-makers. That is where advocacy comes in.

Advocacy doesn’t have to be complicated. It starts with sharing what we see and experience every day. As frontline school nutrition professionals, our voices matter. We can help others understand the real impact of these programs by telling our stories— whether that’s a student who now eats breakfast regularly, calmer lunch periods, or stronger connections with students.

Grassroots advocacy is simply people working at the local level to create change. It can look like inviting a school board member to visit your kitchen, having conversations with administrators, or participating in your state School Nutrition Association. Small actions, when combined, create meaningful momentum.

We may not always think of ourselves as advocates, but we are. Every meal we serve and every student we connect with reinforces the importance of our work. By sharing our experiences and speaking up, we help ensure that Healthy Meals for All continues to support students now and in the future.

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PATIENCE IS A VIRTUE

HOWARD MCCANN | INDUSTRY ADVISORY BOARD CHAIR

Writing to you—our friends and partners in K-12—has been a rewarding journey. Last fall, we talked about the power of relationships. This spring, we focused on preparing for the summer crunch. And now, here we are again: another school year winding down, another summer project season right around the corner. With any luck, your ducks are already in a row, and your plans are set for a smooth stretch ahead.

As you move through your summer projects, remember that the greatest tool any of us can offer is communication. If you are simply replacing a refrigerator or checking a convection oven off your list, things may go off without a hitch. But if you are tackling a cafeteria remodel, a dishroom overhaul, or a serving line revamp, the road ahead is about to get exciting. Preparation and communication are not just helpful, they are essential.

In our last newsletter, we talked about how large projects carry the most potential for complications. So how do we keep those challenges to a minimum—or avoid them altogether?

• Set realistic expectations

• Maintain constant communication

• Clarify who is responsible for what

Stay closely connected with your project manager. They are your best ally in tracking timelines, monitoring deliveries, and keeping all the moving parts aligned.

And do not forget that old proverb: “You catch more flies with honey than with vinegar.” As project season ramps up, keep it close. Everyone involved is working hard to get your space ready on time. When it comes to staff training, schedule early and remember that your reps are supporting districts across the entire state. They may not be able to be in two places at once, but they will get to you as quickly as they can.

We look forward to seeing you at the Annual Conference. Until then, step outside, breathe in that warm air, and enjoy the beautiful weather ahead.

Meeting the needs of your students and keeping up with regulations is hard.

We can help.

MENTORSHIP AND TOOLKITS FOR SNA-WI

TAKE A MOMENT TO BETTER CONNECT WITH SNA-WI

ARE YOU READY FOR SNA-WI 2026?

ANNUAL CONFERENCE IS JUST AROUND THE CORNER!

Register Today! The 2026 SNA-WI Annual Conference will be held Tuesday, June 16- Thursday, June 18, 2026 at the La Crosse Center in La Crosse, WI!

Plan to join over 200 school nutrition professionals and child nutrition advocates in La Crosse, Wisconsin for education, exciting networking opportunities, and discovering new ways of taking action 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.

CEUs available to meet Certificate in School Nutrition, School Nutrition Specialist (SNS) Credentialing, and USDA Professional Standards.

Attendee Registration is Now Open - Register Here!

Vendor/Sponsor Registration is now Open - Register Here!

Registration Information

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.

Registration Rates:

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.

Cancellation Policy: Notice of registration cancellation must be received in writing to the SNA-WI office no later than June 2, 2026. No refunds will be processed after that date. Email your cancellation to sna-wi@badgerbay.co.

Pre-Conference Urban School Food Alliance - Putting the Puzzle Pieces of Procurement Together Concentrate on Quality (separate registration is required) - Register Here!

Monday, June 15 from 1:00 - 7:30pm

SNA-WI is excited to offer this pre-conference, facilitated by Dr. Katie Wilson of Urban School Food Alliance. This training is brought to you by Urban School Food alliance USDA Cooperative Agreement on Improving School Food Procurement and the School Nutrition Association of Wi.

Presentation Title: Putting the Puzzle Pieces of Procurement Together Concentrate on Quality

Participants attending this training will:

• Understand how procurement in school food service is a process that takes time and commitment.

• Identify 12 steps of procurement that are essential to being successful.

• Practice a variety of procurement steps to better understand why they are critical to good procurement practices.

• Discuss the idea of developing solicitations awarding vendors based on service to deliver rather than lowest price point.

• Understand the value of a Request for Proposal (RFP) in developing strong, committed partnerships.

Certificates for CEUs for School Nutrition and for AND will be given at the end of the day.

ANNUAL CONFERENCE 2026

Pre-Conference Schedule:

12:30 pm: Registration/Light snacks

1:00 - 2:15 pm: Welcome from USFA and WI SNA, Identifying the 12 Puzzle Pieces of Procurement, Dr. Katie Wilson, SNS

2:15 - 3:00 pm: Writing Specifications – Dr. Katie Wilson, SNS

3:00 pm: Break

3:15 - 3:45 pm: Forecasting for Success - Dr. Katie Wilson SNS

3:45 - 4:30 pm: Presentations/discussion of industry perspective in school procurement by three expert stakeholders in the procurement system. Dottie Arnold, MS Panel Moderator

4:30 - 5:00 pm: Value Based Procurement – Dottie Arnold, MS

5:00 - 5:45 pm: Dinner (Provided)

5:45 - 6:00 pm: Using Full USDA Entitlement Dollars and Tracking Drawdown –Dr. Katie Wilson, SNS

6:00 - 6:45 pm: Presentations/discussions with school nutrition directors who have established school food procurement best practices. Peggy Eller, (RD retired) Panel Moderator

6:45 - 7:00 pm: Developing Assessment for Solicitation Response – Dr. Katie Wilson, SNS

7:00 - 7:15 pm: Heading to a Food Show – Dr. Katie Wilson, SNS

7:15 - 7:30 pm: Evaluations, Q &A, Close of Day

Sponsor and Exhibitors

SINGLE COMPANY REGISTRATION - Exhibitor and Sponsor Registration is Now Open - Register Here!

BROKER REGISTRATION- FOR MULTIPLE BOOTHS ONLY:

Please fill out this Broker Registration Form to register multiple companies for the Food Show. We will then complete your registration and send you a final invoice.

Click Here or on the image to view the Sponsor and Exhibitor Prospectus.

On Wednesday, June 17 the Industry Food Show will begin with a ‘Directors Only’ early access from 11:15 am -12:00 pm. The full show will open to all attendees from 12:00 - 1:30 pm. Total Food Show time for vendors at their booth will be 11:00 - 1:30 pm. We encourage all SNA-WI Industry members to attend.

All standard & corner 8’ x 10’ booths include: 8’ back drape and 3’ side drape, (1) 8’ skirted table, (1) 8’ plain table, and (1) 7” x 44” identification sign.

Note: If you plan to use the kitchen at the FCEC, you must fill out the kitchen form that is provided on the registration form.

Exhibitor Registration Rates:

A $250 Late Fee is added if you register after May 18, 2026. Registration Deadline is May 25, 2026No registration will be accepted after this date.

Sponsorship Opportunities:

• Keynote Speaker Sponsor - $5,000 (1 Available)

• Conference App Sponsor - $3,000 (SOLD OUT)

• Reception Sponsor - $2,500 (4 Available)

• Name tag Sponsor - $1,500 (1 Available)

• Conference Sponsor - $1,000 (6 Available)

T U E S D A Y , J U N E 1 6

7:00 - 4:00 pm

7:30 - 8:30 am

8:30 - 9:30 am

9:45 - 10:00 am

10:00 - 11:00 am

11:00 - 11:15 am

11:15am - 12:15 pm

Registration

Board Meeting (invite only)

House of Delegates (open to all members)

Welcome Remarks

Keynote - We Are SNA-WI: The Recipe Is Ours To Make

Joe Pettit, New Leaf Leadership

Break

Breakout Session 1.1 - Innovation Session

Land O’ Lakes, Inc - From One Sauce to Many Many Menus: Speed-Scratch with a Cheesy

Twist

Breakout Session 1.2 - Blueprint Bingo

Kristen Slade & Margaret Hubbard, Holmen School District

Breakout Session 1.3 - From New to Seasoned: Learning Together, Leading Better

Becky Terry, DeForest Area School District, Janet Loeffelholz, Cuba City School District & SNAWI Membership Committee

Breakout Session 1.4 - AI in Action: 10 Ways School Nutrition Leaders Can Save Time, Reduce Stress, and Work Smarter

Joe Pettit, New Leaf Leadership

12:00 - 4:00 pm

12:15 - 1:00 pm

1:00 - 1:15 pm

1:15 - 2:15 pm

2:15 - 2:30 pm

Exhibitor Food Show | Set Up & Registration

Lunch, Awards, and Installation Ceremony

Break

Breakout Session 2.1 - Innovation Session

Tasty Brands - Pasta-bilities! Unlock the Flavor Potential for Quick and Easy School Meals

Breakout Session 2.2 - How to Ask for a Raise

Kaitlin Tauriainen, RD, Ashwaubenon School District

Breakout Session 2.3 - Advocacy Success Stories From My District: Come Prepared to Share!

Stacy Nelson, Menomonie Area School District & Jamie Wilson, Superior School District

Breakout Session 2.4 - Creative Solutions to Staffing

Caitlin Harrison, NDTR, Elmbrook School District

Break

S C H E D U L E A T - AG L A N C E

T U E S D A Y , J U N E 1 6 C O N T I N U E D

2:30 - 3:30 pm

3:30 - 3:45 pm

5:00 - 8:30 pm

6:00 - 11:00 am

7:00 - 4:00 pm

7:30 - 8:30 am

8:00 - 8:30 am

8:30 - 8:45 am

8:45 - 9:00 am

9:00 - 10:00 am

General Session 1

Matt Stienstra & Brooklynn Gray, Feeding America Eastern Wisconsin

Closing Remarks

Welcome Reception - Party in the Park Riverside Park Band Shell, live music, yummy food, and lots of fun !

10:00 - 10:15 am

10:15 - 11:15 am

Exhibitor Food Show | Set Up & Registration

Attendee Registration

Breakfast

Chapter Rallies

Welcome & Products on Parade

Break

Breakout Session 3.1 - Innovation Session

ZeeZee’s

Breakout Session 3.2 - Building your Chef Station

Matt Bennett, Oak Creek Franklin School District, Chris Kotolski, Hickory Hill Academy & Sue

Malesa, Fork Farms, LLC

Breakout Session 3.3 - Elevating Your Food Safety Program Through HACCP

Lindsay Neitzel, La Crosse County Health Department

Breakout Session 3.4 - DPI: Lunch Meal Pattern

Carla Schmitz-Frank & Kristan O’Toole, Department of Public Instruction (DPI)

Break

Breakout Session 4.1 - Innovation Session ITW and Daly & DeRoma - Considerations in Dishroom Design

Breakout Session 4.2 - Serving More Than Lunch: Turning Student Conflict into Connection

Michelle Evenson, West Salem School District & Nicole Lenzner, Prescott School District

Breakout Session 4.3 - Continuing the Conversation: Strengthening the School Nutrition Workforce in Wisconsin

Ali Jehangir, Wello, Allison Pfaff Harris, REAP Food Group Farm, Beth Heller, Wello

Breakout Session 4.4 - DPI: Offers Vs. Serve Tune Up

Carla Schmitz-Frank & Kristan O’Toole, Department of Public Instruction (DPI)

11:15 am - 12:00 pm

12:00 - 1:30 pm

2:00 - 3:00 pm

3:00 - 3:15 pm

3:15 - 4:15 pm

Directors Only Early Access - Food Show

Industry Food Show

Breakout Session 5.1 - Innovation Session

CJ Schwan’s - “Global Flavors, Smart Kitchens: Bringing Asian into School Menus ”

Breakout Session 5.2 - Lunch Goes Viral: Food Trends, Speed Scratch Cooking & The Well-Equipped Kitchen

Jessica Bartol & Lili Wareham, Kessenich’s

Breakout Session 5.3 - School Nutrition Jeopardy

Dawn Rowland, Wausau School District

Breakout Session 5 4 - DPI: Production Records for Success

Carla Schmitz-Frank & Kristan O’Toole, Department of Public Instruction (DPI)

Break

Breakout Session 6.1 - Innovation Session

Kellanova - Perfect Pairings

Breakout Session 6.2 - How to “Do it All” When I Don’t Want To

Sue Malesa, Fork Farms, LLC

Breakout Session 6.3 - General Success Stories from My District: Come Prepared to Share!

Michael Gasper, S N S, School District of Holmen

Breakout Session 6.4 - DPI: Financials for Non-Accountants

Karen Jardaneh, RDN, CD, SNS & Jill Fehler, Department of Public Instruction (DPI)

4:15 - 4:30 pm

4:30 - 5:15 pm

5:15 - 5:30 pm

5:30 - 6:30 pm

Break

General Session - Staff Panel: year 1, year 5, year 10+

Moderator: Michael Gasper, S N S, School District of Holmen

Closing Remarks

Networking Reception

T H U R S D A Y , J U N E 1 8

7:30 - 11:30 am

7:30 - 8:15 am

8:15 - 8:30 am

8:30 - 8:45 am

8:45 - 9:45 am

S C H E D U L E A T - A -

9:45 - 10:00 am

10:00 - 11:00 am

11:00 - 11:15 am

Registration

Breakfast

Opening Remarks

Break

Breakout Session 7.1 - Innovation Session Fork Farms, LLC & Xceed Foodservice Group

Breakout Session 7.2 - Planting our Food Dollars Locally Brittany Zerbe, MS, RDN, CD & Sarah Tomasiewicz, MPH, RDN, CD, Wisconsin Department of Public Instruction

Breakout Session 7.3 - Grassroots Advocacy: How to have a voice even if you don’t think you do SNA-WI Legislative Committee

Breakout Session 7.4 - Staff Appreciation Ideas - Come ready to share! Katie Solem, Superior School District

Break

General Session - Student Panel: Let’s hear from our customers

Conference Closing Remarks

BUILDING MOMENTUM FOR HEALTHY SCHOOL MEALS FOR ALL WISCONSIN

ALLISON PFAFF HARRIS

It started with a simple idea.

What if every student had access to school meals, no matter what?

That question had been surfacing in many different ways: through families navigating free and reduced-price meal applications, school nutrition professionals reminding students about lunch balances, teachers quietly restocking snack drawers, and students themselves wondering if there was enough money in their accounts.

During the pandemic, the nation got a glimpse of what free school meals could look like. Since then, nine states have chosen to continue providing school meals for all students, including our neighbors of Minnesota and Michigan.

Wisconsin has been part of that conversation, too. The Healthy School Meals for All Wisconsin (HSM4A WI) Coalition formed in 2021 alongside the introduction of legislation to ensure all K–12 students have access to free school breakfast and lunch. What began as an idea has grown into a statewide movement, now with 200+ formal Coalition members and more than 500 listserv subscribers.

Since that first bill in 2021, additional legislation has been introduced, and no-cost school meals have been included in multiple proposed state budgets. None have advanced to become reality, and with the legislative session wrapping in March 2026 due to the election year, the next opportunity will be in 2027.

But that doesn’t mean the momentum has slowed. In fact, it has grown. Healthcare providers, college students, and K–12 education organizations, among others, have reached out to learn more, developed advocacy tools, and expressed support for HSM4A WI. There is a shared recognition of the importance of school meals for students.

And none of this happens without you.

Every day, school nutrition professionals create welcoming spaces, provide consistent nourishment, and support student well-being in ways that extend far beyond the cafeteria. You witness students’ needs, struggles, and strengths every day. No one understands students’ needs better than you. Your work is essential, valued, and deserving of greater recognition and amplification.

That is why, if you haven’t already, I want to personally invite you to learn more and become involved in the Coalition in whatever way feels right for you. You can join the HSM4A WI email listserv to keep informed, attend (or watch recordings) of Coalition meetings to connect with others supporting this movement, or officially join the Coalition.

Everyone is welcome to advocate for students, school meal programs, and Healthy School Meals for All Wisconsin. By officially joining the Coalition, publicly or privately, you are helping build a strong, statewide network of support and ensuring your voice is counted.

HSM4A WI is a growing movement, and it grows stronger with you!

EVERY TRAY TELLS A STORY: USING YOUR PROGRAM TO ADVOCATE WITHOUT SAYING A WORD

MAGGIE SANNA | EDUCATION COMMITTEE CHAIR | MONONA GROVE, WI

In school nutrition, advocacy doesn’t look the same for everyone. Some professionals step confidently up to the microphone, sharing their stories and speaking powerfully about both the successes of school meal programs and the areas where we still need support. Here in Wisconsin, we are fortunate to have so many directors and leaders who do this exceptionally well, setting the tone and moving our work forward.

I am not one of those people.

Public speaking has never come naturally to me. Whether I’m in front of my school board, a room full of colleagues, or elected officials, I still feel it; my voice shakes, I get warm, and I have to work to steady myself. It’s uncomfortable, and it doesn’t come easily. But I also know how important those moments are, especially when we are advocating for meaningful change like Healthy School Meals for All or increased reimbursement rates.

So I show up anyway.

At the same time, I’ve come to recognize that advocacy doesn’t only happen in those high-pressure moments. It also happens every day, in our kitchens, on our serving lines, and on our trays.

I often describe my management style as a baseball hat in the kitchen, working alongside my team. That’s where I feel most confident, behind the scenes, in the day-to-day work of a strong program. And that work matters more than we sometimes give it credit for. When our programs are thoughtful, responsive, and student-centered, they speak for themselves.

I know my program inside and out. I can speak to participation trends, anticipate challenges, and explain what’s working and what isn’t without notice. I know what additional supports would strengthen our programs at the district level and beyond. Just as importantly, I can show what that looks like. I have pictures of our kitchens in action, of meals we’re proud to serve, and of students who are engaged and nourished. Those tell powerful stories, even when no words are spoken.

EDUCATION COMMITTEE CHAIR’S MESSAGE

EVERY TRAY TELLS A STORY: USING YOUR PROGRAM TO ADVOCATE WITHOUT SAYING A WORD

Recently, I had the opportunity to present at a conference, encouraging more young professionals to consider careers in school nutrition. My co-presenters and I highlighted not only our own work, but also the work of our friends and colleagues across the industry. What resonated most wasn’t a perfectly delivered message; it was the shared picture of what school nutrition can be at its best: teams who care deeply, programs that are evolving, and students who are well-fed and ready to learn.

That’s the story people connect with.

I will continue to push myself to participate in the conversations that feel uncomfortable, because those voices are needed. But I also know that advocacy doesn’t begin or end at a podium. It lives in the quality of our programs, in the pride we take in our work, and in the experiences we create for students every day.

Every tray tells a story. When we commit to doing this work well, that story becomes one of impact, value, and possibility, and that, in itself, is a powerful form of advocacy.

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Your CVap is working even when no one else is. CVap will have you dishing out meals that’ll make the kiddos want to come back for seconds.

Winston is a longtime supporter of student nutrition. We’re active in SNA, SNF, and regional associations. We also proudly sponsor the annual Winston Equipment Grant, where approximately $100K in CVap equipment is donated to a deserving school system.

POLICY AND ADVOCACY:

GETTING COMFORTABLE BEING UNCOMFORTABLE

STACY NELSON | 2025-26 PRESIDENT | MENOMONIE, WI

Advocacy can feel intimidating. For many of us, it’s unfamiliar territory where we aren’t quite sure how—or if—we can make a difference. But at a recent conference, I was struck by a vital reminder: in our profession, policy and advocacy are the lifeblood of what we do.

Why should we care? Collectively, we feed millions of students every day. If we don’t advocate for our work, our successes stay hidden. Nobody sees where we need support to improve, and nobody understands what a modern school lunch truly looks like.

If advocacy scares you, it’s time to get comfortable being uncomfortable.

I remember the first time I decided to use my voice. I was terrified. I had planned to speak to the Joint Finance Committee, and public speaking was my greatest fear. But I realized that the message our representatives needed to hear was far more important than my personal comfort. I went. I was scared. I started quietly, stuttering through my notes, but I raised my voice for everyone who couldn’t be there.

The best part? The more you lean into that discomfort, the easier it gets.

• Fear public speaking? Sign up for a three-minute slot.

• Scared to write to a representative? Draft it and ask a colleague to review it.

• Nervous about hosting a site visit? Reach out to a peer who has done it before.

The only way to get better is to start doing. Our students are counting on us to speak up.

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Fewer allergens: Made without milk, eggs, soy, or sesame.

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Quick: Ready in just 3 minutes (microwave) or 7 minutes (combi oven).

RECIPES, TIPS & TRICKS: BETTER TOGETHER IN SCHOOL NUTRITIONAL

NICOLE LENZNER | MARKETING AND MEDIA COMMITTEE CHAIR | PRESCOTT, WI

As the school year begins to wind down, school nutrition teams are in a unique position. The “home stretch” isn’t just about getting to the finish line. It’s an opportunity to reflect, celebrate successes, and build excitement for what’s ahead.

Strategic marketing during this time can help you end the year on a high note while laying the groundwork for an even stronger start next fall.

Celebrate the Wins - Big and Small

Before the year ends, take time to highlight everything your program has accomplished. From new menu items to special events, these moments matter.

Share:

• Student favorite meals from the year

• Successful events like taste tests, Local Food Days, or Earth Day celebrations

• Staff appreciation posts recognizing your incredible team

• Participation milestones or program growth

Posting these highlights on platforms like Facebook and Twitter helps reinforce the value of your program and builds pride across your community.

Ask, Listen, and Learn

Create End-of-Year Excitement

Keep energy high by giving students something to look forward to in the final weeks.

Ideas include:

• “Countdown to Summer” favorite meal features

• Student choice days or “fan favorite Fridays”

• Fun cafeteria promotions or themed meals

• Recognition boards for students or staff

When students stay engaged through the end, participation remains strong—and that momentum carries forward.

Now is the perfect time to gather meaningful feedback that can shape next year.

Try: Quick student surveys (keep them simple and visual)

Staff input sessions

Engaging families through digital surveys or newsletters. Most importantly communicate how feedback will be used. When people feel heard, they are more invested in your program’s future.

MARKETING AND MEDIA COMITTEE CHAIR’S MESSAGE

FINISHING STRONG & BUILDING FORWARD: USING MARKETING TO STRENGTHEN YOUR SCHOOL NUTRITION COMMUNITY

Start Planting the Seeds for Next Year

Marketing isn’t just about today, it’s about building anticipation for what’s next.

Begin sharing:

• Sneak peeks of new menu ideas

• Plans for expanded programs (breakfast, local foods, events)

• Hiring opportunities or team highlights

• Goals for the upcoming school year

Even small teasers can create curiosity and excitement heading into summer.

Strengthen Community Connections

Use this time to deepen relationships with your school and local community.

Consider:

• Thanking community partners and local vendors publicly

• Highlighting collaborations (like school gardens or local sourcing)

• Sharing how your program supports students beyond the cafeteria

These connections don’t just support your current program—they help sustain and grow it long-term.

Equip Your Team for Success

Your staff are your greatest ambassadors. Ending the year with clear communication and encouragement sets the tone for next year.

Support your team by:

• Sharing end-of-year reflections and successes

• Involving them in planning for next year

• Encouraging new ideas and innovation

• Celebrating their impact on students every day

When staff feel valued and included, that positivity shows up in every meal served.

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Execute your menu with ease and efficiency with the right foodservice equipment. Work with TriMark experts to get the equipment that will optimize production in the BOH.

Glassware

From beverage glasses to coffee mugs. TriMark can advise you on what kind of glassware is best.

Dinnerware

Today, dinnerware can be anything from classic white to a mixture of colors, textures, shapes and sizes. We will help you select a customized dinnerware package that best suits your needs.

Disposables

TriMark will keep you fully stocked on all disposable products, customizable with your name and logo.

Kitchen Supplies

Product quality and consistency begins by stocking your kitchen with the proper "Tools of the Trade." Let TriMark help you find the right products to keep your kitchen safe and productive.

Flatware

Complement your tabletop presentation with a choice of utensils, cutlery and flatware. TriMark offers a wide selection of flatware options from the industry's leading manufacturers.

Buffet

When it comes to serving, you want equipment that brings together form, function and style. TriMark can help you select equipment and supplies to meet your needs.

Janitorials & Chemicals

It's no question that keeping things clean and sanitary is critical. TriMark will provide everything from mops and brooms to soap and polish to keep things sparkling clean.

Who We Are

At Zink Foodservice, we understand that education facilities require specialized attention. That's why we've assembled our RAM (Regional Account Manager) Team, a dedicated group of professionals with an extensive background in healthcare and education.

What Sets Us Apart

Unlike traditional sales teams, our RAM Team focuses directly on you, the end-user. We're not just brand representatives; we're your local support system, attuned to the unique challenges of education facilities.

Why Choose Us?

Zink Foodservice proudly represents over 70 premium manufacturers, serving as their dedicated branch sales office. Fully sponsored by our manufacturing partners, we serve as a cost-free resource for the end-user community.

Access to our 9 culinary centers for menu development and product testing

Dish Room & Kitchen Equipment analysis

Ventilation Assessments & Filtration analysis to prepare for capital budgeting

Proactive Support

We don't just disappear after the sale. Our team is committed to ongoing support, including:

Continuing Education Training Product Demos

Equipment Training Menu Changes

STATE LEGISLATIVE UPDATES FOR SNA-WI

NATHAN BUTZLAFF | HOVEN CONSULTING, LOBBYIST

On March 17, the Wisconsin State Senate completed its final session day for the 20252026 regular legislative session, with the state Assembly concluding its final session day on February 20. While the regular 2025-2026 legislative session has concluded, there is always the possibility that the Assembly and Senate could reconvene for a special session (called by the Governor) or an extraordinary session (called by the Legislature itself) to address a major topic (e.g., a tax cut and/or school spending plan in response to the $2.5 billion state surplus).

During the March 17 Senate session day, the Senate approved the following bills of interest to SNA-WI:

Assembly Bill 180 (Requiring the Department of Health Services to seek any necessary waiver to prohibit the purchase of candy or soft drinks with FoodShare/ SNAP/Food Stamp benefits)

• AB180 passed the Assembly on Friday, February 19 by a vote of 71-22. As amended, the bill also includes additional funding to help prevent payment errors in the FoodShare program (in response to a 2025 federal law). Governor Evers requested this funding.

• AB180 passed the Senate on March 17 by a vote of 25-8.

• Governor Tony Evers (D) signed this bill into law on March 23, 2026.

Assembly Bill 530 (Prohibits the operation of drones over school property, with certain exceptions)

• This bill prohibits the use of drones over school grounds during a school day or when the school property is being used for a school-approved event. This may be waived by the school board (or its designee) or a sheriff or the chief of a law enforcement/fire protection/emergency medical services agency. Any person who violates this bill could be fined up to $5,000.

• This bill passed the Assembly by voice vote on November 19, 2025.

• This legislation passed the Senate by voice vote on March 17.

• This bill will now go to the Governor for his consideration.

During the Assembly’s final session day on February 20, that chamber approved the following legislation, which the Senate did not consider prior to adjournment. Therefore, the following bills are “dead” for the current 2025-2026 regular legislative session:

STATE LEGISLATIVE UPDATES FOR SNA-WI

Assembly Bill 226 (Prohibiting school boards and independent charter schools from providing food containing certain ingredients in free or reduced-price meals.)

• This bill prohibits certain ingredients (brominated vegetable oil; potassium bromate; propylparaben; azodicarbonamide; and red dye 3) from school meals. SNA-WI was successful in advocating applying this bill to all K-12 school meals, not just free and reduced-price meals (as was in the original bill). After SNA-WI advocacy, the bill authors also amended the bill to extend the requirements to private schools that participate in the school choice program.

• The full Assembly passed AB226 by a vote of 53-43 on January 15, 2026, and was referred to the Senate for further action.

• However, the full Senate did not vote on AB226 before the end of the regular legislative session. Therefore, this bill is “dead” for this legislative session.

Assembly Bill 664 (relating to: serving margarine as a substitute for butter in certain circumstances)

• Under existing state law, it is generally prohibited to serve margarine as a substitute for “table butter” to students, patients, or inmates of a state institution. (“Table butter” is not defined in state law.) There are also limitations on serving colored margarine at restaurants, unless requested by the customer.

• The bill removes references in state law to “table butter” and just references “butter.”

• Also, the bill also modifies the prohibition on serving margarine as a substitute for butter to students by expanding the prohibition to apply to students at public, private, and tribal schools, but also creates an exception for margarine that is ordered by the student or for the student by the student’s parent or guardian. In addition, the bill prohibits the use of margarine as a substitute for butter in meals prepared for service to students at public, private, and tribal schools, except when necessary for the health of a specific student as directed by the student’s health care provider.

• However, the full Senate did not vote on AB664 before the end of the regular legislative session. Therefore, this bill is “dead” for this legislative session.

Marquette Law School Releases New Statewide Poll

On March 24, 2026, Marquette University Law School Poll released its most recent poll, which surveyed 850 registered Wisconsin voters between March 11-18, 2026. The margin of error is +/-4.4 percentage points. Marquette’s most recent prior Wisconsin state-specific poll was released in February 2026. This new poll covers political approval ratings, 2026 candidates, as well as various policy areas.

STATE LEGISLATIVE UPDATES FOR SNA-WI

The following March 2026 poll findings may be of interest: Elected Officials

President Trump (R) Job Approval

• 42% approve

• 56% disapprove

Governor Tony Evers (D) Job Approval

• 47% approve

• 47% disapprove

• 6% don’t know

Wisconsin Legislature Job Approval

• 39% approve of the state legislature’s job performance

• 48% disapprove

• 13% don’t know

U.S. Senator Ron Johnson (R) Favorability

• 36% have a favorable opinion of U.S. Senator Ron Johnson (R)

• 44% have an unfavorable opinion of him

• 20% haven’t heard enough

U.S. Senator Tammy Baldwin (D) Favorability

• 43% have a favorable opinion of U.S. Senator Tammy Baldwin (D)

• 47% have an unfavorable opinion of her

• 10% haven’t heard enough

Wisconsin Gubernatorial Candidates – 2026 August Primary Election

The following are the polling results of Wisconsin Republican primary voters when asked for whom they would vote:

• Congressman Tom Tiffany: 40%

• Medical Service Technician Andy Manske: 6%

• Undecided 54%

STATE LEGISLATIVE UPDATES FOR SNA-WI

The following are the polling results of Wisconsin Democratic primary voters when asked for whom they would vote:

• State Rep. Francesca Hong (Madison): 14%

• Former Lieutenant Governor Mandela Barnes: 11%

• Lieutenant Governor Sara Rodriguez: 3%

• Milwaukee County Executive David Crowley: 3%

• Former Non-Profit Executive Joel Brennan: 2%

• Former Wisconsin Economic Development Corp. CEO Missy Hughes: 1%

• State Sen. Kelda Roys (Madison): 1%

• Former State Rep. Brett Hulsey (Madison Suburbs): 0%

• Carthage College Student Zachary Roper 0%

• Undecided

Wisconsin Supreme Court Candidates – 2026 Spring Election

The following are the polling results of Wisconsin registered voters when asked for whom they would vote in the April State Supreme Court election:

• Waukesha-Based State Appeals Court Judge Maria Lazar (Conservative Candidate): 17%

• Madison-Based State Appeals Court Judge Chris Taylor (Liberal Candidate):23%

• Undecided

• Won’t vote

General Issues

The most important issue among registered voters:

• Inflation and the cost of living: 35%

• Illegal immigration and border security: 14%

• Health insurance: 11%

• Jobs and the economy: 9%

• Property taxes: 7%

• Affordability of housing: 6%

• Abortion policy: 5%

• Public schools: 5%

• Gun violence: 5%

• Crime in your community: 2%

STATE LEGISLATIVE UPDATES FOR SNA-WI

Public Schools

• Very satisfied or somewhat satisfied with the job their public schools are doing: 59%

• Very dissatisfied or somewhat dissatisfied with the job their public schools are doing:40%

• More concerned about property taxes vs. funding for K-12 public schools: 58%

• More concerned about funding for K-12 public schools vs. property taxes: 41%

Wisconsin Political Update

[NOTE: Elected officials and candidates referenced in the following political update were selected to reflect information of general interest to SNA-WI members. The inclusion of any particular individual does not in any way reflect the views of SNA-WI, Hoven Consulting, Badger Bay Management Company or its employees or representatives.]

On February 19, Assembly Speaker Robin Vos (R-Western Racine County) announced that he will not run for re-election this year. He is the longest-serving Assembly Speaker in Wisconsin history, serving in that role since 2013. He was first elected to the Assembly in 2004. Assembly Majority Leader Tyler August (R-Lake Geneva Area) is widely expected to be the next Assembly Speaker, if the GOP maintains control of that chamber.

Senate Majority Leader Devin LeMahieu (R-Oostburg) announced on March 19 that he will not run for re-election in 2026. He represents a Senate district that includes Sheboygan and Manitowoc. He has served as Senate Majority Leader since 2021 and was first elected to the state Senate in 2014.

In mid-March, state Senator Van Wanggaard (R-Racine) has indicated that he will not run for re-election this year. He was first elected in 2010, lost a recall election in 2012, was elected again in 2014, and has been re-elected since. The boundaries of his state Senate district have changed significantly during redistricting that took place in 2024. This district is now a “swing” district and is considered to be one of the state Senate districts that Democrats have targeted in this year’s elections.

Earlier this year, state Senators Rob Hutton (R-Brookfield) and Steve Nass (R-Whitewater) both announced that they would not run for re-election this year. Hutton represented this suburban Milwaukee seat for one four-year term and served in the state Assembly previously. Senator Nass started his service in the state Legislature in 1991, as a member of the state Assembly.

On March 19, two Assembly Republicans announced they will not run for re-election in 2026:

• Rep. Kevin Petersen (R-Waupaca), who serves as Speaker Pro Tempore and has previously served as Assistant Majority Leader. He was first elected to the state Assembly in 2006.

STATE LEGISLATIVE UPDATES FOR SNA-WI

• Rep. Rick Gundrum (R-Slinger), who served as the chair of the Assembly Committee on Jobs and the Economy and was also a member of the Assembly Committee on Health. He was first elected to the Assembly in 2018.

Over the last month, several Democrats have announced their respective candidacies against several incumbent Democratic members of the state Assembly from Milwaukee:

• Most recently, Milwaukee Public School Board Member Mimi Reza announced that she will run against Rep. Priscilla Prado (D-Milwaukee South Side) in the Democratic primary in August.

• Earlier in March, former Madison Alder and Milwaukee small business owner Bridget Maniaci announced she will run against Rep. Ryan Clancy (D-Milwaukee East Side & Bay View Neighborhoods) in the Democratic primary.

• Several weeks ago, non-profit employee and community activist Ismael Luna announced that he will run against Rep. Sylvia Ortiz-Velez (D-Milwaukee South Side) in the Democratic primary.

On March 9, State Supreme Court Justice Annette Ziegler, a conservative, announced that she will not run for a third 10-year term in 2027. She first won election to the state Supreme Court in 2007 and previously served as a Washington County judge, a prosecutor and an attorney in private practice. No individuals have announced that they will run for this position. However, such announcements could occur after this year’s spring election on April 7.

Have you scheduled a school tour with your state legislator?

When sending an invitation to a state legislator, please be sure to contact the state representative and state senator whose legislative districts include the school where you are employed. Feel free to cut-and-paste this email template when contacting your legislators. You may also view a “How-to Guide” to set up a meeting.

If you don’t know which state legislators represent the school where you are employed, CLICK HERE and type the address of your employing school at the top of the screen.

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.

3. Print your email address and job title. o

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 Nutrition Employee Student Retired

School Nutrition Manager

School Nutrition Director, Supervisors, Specialist, Executive Chefs

School Nutrition Director, Supervisor, Specialist (Major City)

State Agency Director, Supervisor, Specialist

School Nutrition Educator

Other

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

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

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

Retired Members.

Managers, head cooks, head chefs, assistant managers.

Working in a school nutrition program at the school district level.

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

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

Faculty working in a college/university setting.

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

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.

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