Healthy food fuels hungry minds: Serving change in public school food

Join Let’s Talk About Food and Harvard University Dining Service for the second annual conference about school food. Together as parents, providers, policy makers and advocates we can work together to understand the current climate of school food and develop collaborative ways to to champion and support change. Food is at the heart of closing the achievement gap in our education system.

Wednesday June 1 at Harvard University

For a full program schedule, tickets and details visit our Eventbrite Page

Healthy Food Conference-MAY-2016Conference Speakers Include:

Jody Adams, Chef/Owner, Rialto, Trade & Saloniki

Chef Daniel Giusti, Founder, Brigaid

Emily Broad Leib, Assistant Clinical Professor of Law, Harvard Food Law Policy Clinic

Juliana Cohen, Adjunct Assistant Professor of Nutrition, Harvard T. H. Chan School of Public Health

Jo-Anne Lennon, Food Service Director, Chicopee Public Schools

Jeanne Goldberg, Professor of Nutrition, Tufts University Friedman School of Nutrition Science and Policy

Linda Novick O’Keefe, CEO, Common Threads

Dayle Hayes, Advocate, School Meals That Rock

Melissa Honeywood, Food Service Director, Cambridge Public Schools

Scott Richardson, Co-founder & Partner, Northbound Ventures

Catharine H. Powers, Consultant, Culinary Nutrition Associates

Ellen Parker, Director, Project Bread

Brendan Ryan, Food Service Director, Framingham Public Schools

Mark R. Jeffrey, District Manager, Sodexo

Tim Gray, Food Service Administrator, Sodexo

Andrea Silbert, President, Eos Foundation

Dr. Tommy Chang, Superintendent, Boston Public Schools

Christy Mach Dubé, Director, Eos Foundation

Alanna Mallon, Program Director, Food for Free

Dr. Anne Fishel, Associate Clinical Professor of Psychology, Harvard Medical School

Linda Novick O’Keefe, CEO, Common Threads

Aleshia Hall-Campbell, PhD, MPH, Acting Executive Director, Institute of Child Nutrition

Pat Donovan, Vice President of Business Development, Revolution Foods

Alexander Agee II, Vice President of Business Development, Preferred Meals

Donna Lombardi, Food Service Director, Worcester Public Schools

Tony Geraci, Consultant, Genuine Foods

Martin Breslin, Director of Culinary Operations, Harvard University Dining Services

Mara Fleishmann, CEO, Chef Ann Foundation

  • Ashley Shaffer, Senior Design Researcher, IDEO
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