National Restaurant Association

Session : NCC1601
Next Generation of Foodservice in Education and Healthcare
Conference : Non-Commercial Conference 2016
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$45.00

Erik Thoresen Speaker Principal Technomic

The needs of the education segment are changing based on consumer needs and new health regulations. Technomic will guide you through an exploration of exclusive data and real world examples from the firm's ongoing foodservice industry tracking and research studies within K-12, College & University and Health Care. Learn about emerging trends that are impacting the types of food being served and shifts in service formats within the education segment.

Session : NCC1602
Think Globally, Act Locally: Why Farm to College Programs Matter
Conference : Non-Commercial Conference 2016
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$45.00

Laura Colby Speaker Univ. of Montana

Mark LoParco Speaker Director of UM Dining Univ. of Montana

As the visionary architect of one of the nation's most successful collegiate farm-to-table programs. Mark LoParco shares his story of the UM Farm to College Program. It intersects with academia through collaboration and education by targeting students representing the next generation of "food citizens." Explore UM Dining's unique closed loop food system model, campus gardens, grant funding, food procurement in a region with a short growing season, and the birth of the Western Montana Growers Co-op.

Session : NCC1603
Facing the Fear Factor of Food
Conference : Non-Commercial Conference 2016
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$45.00

Jeff Denton Speaker Ponco City

Child nutrition programs are facing a different customer than the "cook it and they will eat it" generations of the past. Food fads coupled with food fear have resulted in school meal programs fighting to encourage students to want and enjoy different foods. hear how Jeff Denton, Director of Child Nutrition programs in Ponca City, Oklahoma, has been successful in adding the education and concept component to the school breakfast and lunch program.

Session : NCC1604
Food For Thought
Conference : Non-Commercial Conference 2016
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$45.00

Drew Patterson Speaker Culinary Director Wexner Medical Center, The Ohio State University

What if we built menus around ingredients and dishes that support brain health as another healing tool for patients undergoing chemo, fighting degenerative diseases, or regaining strength in their brains? Hear how the Wexner Health Center researched, developed, and manages its Brain Cafe to do just that and understand how to test, plan, and market similar concepts within your operation.

Session : NCC1605
Optimal Nutrition On-Demand
Conference : Non-Commercial Conference 2016
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$45.00

Larry Altier Speaker Lee Memorial

Chronic disease management doesn't end once a patient leaves the hospital. Hear how therapeutic meal delivery programs like FH@Home are changing the way doctors and patients are using food as medicine beyond the walls of the hospital to support healthier lifestyles, smarter food choices, and better quality of life.

Session : NCC1606
Food Trucks - Innovation in School Foodservice
Conference : Non-Commercial Conference 2016
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$45.00

Ann Cooper Speaker Boulder Valley School District

Brandy Dreibelbis Speaker Boulder Valley School District

Food trucks have become part of our country's food scene and now they're becoming part of the school food scene. Boulder Valley School District Food Service Director Ann Cooper and Chef Brandy Dreibelbis will share best practices, success, and challenges of bringing food trucks into the school food fold. Their experiences will help you understand all the considerations that go into building a school food truck program.

Session : NCC1607
Changing College Dining One Plate at a Time
Conference : Non-Commercial Conference 2016
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$45.00

Rafi Taherian Speaker Associate Vice President of Yale Hospitality Yale University

The College and University dining segment has transformed at a faster rate than all other aspects of hospitality industry. Yale's Rafi Taherian will fast track the evolution of college dining over the last 25 years where innovation and risk taking create a change. Food attributes that were once only seen in high-end restaurants are now engrained in the daily dining repertoire. Hear about the impact of risk-taking and how the results will affect operations in the future.

Session : NCC1608
The Revolution of Non-Commercial Foodservice - Sharpening the Competitive Edge
Conference : Non-Commercial Conference 2016
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$45.00

Dawn Aubrey Speaker Univ. of Illinois, Urbana-Champaign

Institutions represent the non-commercial segment of the food service industry. Institutions are identified with a social purpose education, healthcare, business, industry and a variety of other social constructs. Non-commercial food service is an essential service provided by these institutions but these institutions are often surrounded by competition. Today, non-commercial foodservice takes after trendy eateries with multi-cultural offerings prepared fresh using local and sustainable ingredients. Dishes customized for the individual and communicated using variety of technology to appeal to the multi-generational and target customer.