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    Interest Sessions 

    General Session

    3/3/2017

    8:45 - 10:15 AM

    California 1

    Urban Food Revolution: Changing the way we feed Colleges and Universities

    Our reliance on industrial agriculture dominated by a limited number of companies has resulted in a food supply loaded with hidden environmental, economic and health costs. As citizens gain awareness of better options for what they eat, where they source it, and how it’s produced, the market is shifting. Peter Ladner will look at how individuals, communities, organizations, cities and states are responding to the severe challenges facing the food industry by trying to gain more control over the food they eat and how it’s produced.

     

    Peter Ladner

    Interest Session 1

    3/3/2017

    10:30 - 11:30 AM

    Sonoma 1 & 2

    USC’s Teaching Garden Takes Urban Farming to New Heights

    With both the ongoing drought and loss of farmable land, the rapid depletion of natural resources is a relevant concern in today’s times. USC Hospitality has taken action to assert its responsibility for the earth by developing the UCS Teaching Garden, a self-sustaining garden to harvest a variety of produce for its dining venues. The garden’s farming techniques support USC Hospitality’s commitment to the environment and to the health of our dining guests.

     

    Eric D. Ernest CEC, CCA – Executive Chef, University of Southern California
    Wendy Coleman – Founder & Partner, LA Urban Farms

    Interest Session 2

    3/3/2017

    10:30 - 11:30 AM

    Sonoma 3

    Technology Panel Discussion: Mobile Ordering

    Mobile ordering is a technology innovation that more consumers take advantage of these days. In the U.S., most consumers who order food online use a mobile device. Is your campus looking to fit mobile technology into the overall customer experience? Our panel features representatives from leading mobile ordering service providers to answer your questions about current technology and future trends.

     

    Moderator: Thomas Selzer
    Ben Anderson - Director of Corporate Marketing, Tapingo
    Amit Jhas - CEO, Lucova
    Jim Perkins - Director of Sales for Colleges and Universities, CBORD

    Interest Session 3

    3/3/2017

    10:30 - 11:30 AM

    Napa

    Professional Development Series: Putting Your Best Presentation Forward, Part I

    Would you like to present at a future Conference? Do you dread being asked to deliver a presentation to a group of strangers, or even colleagues? Though you may be an expert at what you do and be charismatic and persuasive, the thought of delivering a presentation can be daunting. In this first session, you will learn a simple three-step approach to creating an effective presentation.

     

    Ebony Phillips - Training and Development Analyst, University of California, Riverside

    Interest Session 4

    3/3/2017

    10:30 - 11:30 AM

    Leona

    Orange Coast College Food Riders

    The Orange Coast College Food Riders, founded in 2010, are a food recovery operation that recover surplus prepared foods from the OCC dining halls. These recovered foods are transported by bicycle and cargo-trailer to local food pantries, 3-4 miles distant. The Food Riders redirect 800-1,000 lbs of edible foods per month, diverted from landfills to local food pantries, proof that food recovery by institutional kitchens can succeed at the local level.

     

    Adam Salazar - OCC Food Riders 2016-17 President
    Briana Picquelle - OCC Food Riders 2016-17 Vice-President
    Saul Madrigal - OCC Food Riders
    Mukhtar Noory - OCC Food Riders

    Interest Session 5

    3/3/2017

    3:15 - 4:15 PM

    Sonoma 1 & 2

    Food Allergies and Their Impact on College Campuses

    Food allergies are a growing public health concern, yet gaps in food allergy awareness and education on college campuses still exist. In this session, FARE will provide an overview of food allergies and review the key components of an effective food allergy program. Attendees will also learn about free tools and resources they can use to evaluate and improve their food allergy programs and educate their students about the efforts they have made.

     

    Sahru Keiser - Community Engagement Sr. Associate, Food Allergy Research and Education

    Interest Session 6

    3/3/2017

    3:15 - 4:15 PM

    Sonoma 3

    A UC and CSU Guide to a Sustainable Dining Program

    Sustainability is a growing trend that is here to stay, especially on college campuses. As students demand more transparency and traceability in their food system, college dining operations have the opportunity to create a cost effective and education driven program. Sustainability in college dining encompasses everything from procurement and tracking to zero waste and outreach. Explore how two California campuses have implemented sustainable practices within their dining operations.

     

    Kristen Wonder – Sustainability Coordinator, San Jose State University
    Samantha Lubow – Environment Initiatives Coordinator, University of California, Berkeley

    Interest Session 7

    3/3/2017

    3:15 - 4:15 PM

    Napa

    Professional Development Series: Putting Your Best Presentation Forward, Part II

    Would you like to present at a future Conference? Do you dread being asked to deliver a presentation to a group of strangers, or even colleagues? Though you may be an expert at what you do and be charismatic and persuasive, the thought of delivering a presentation can be daunting. In this second session, you will learn to deliver presentations that are focused and engaging to your audience.

     

    Ebony Phillips - Training and Development Analyst, University of California, Riverside

    Interest Session 8

    3/3/2017

    3:15 - 4:15 PM

    Leona

    Hardball: Director's Forum

    Have a tricky question, and need a no-nonsense, educated answer? Interested in moving up the ranks in food service but not sure what it takes to get there? Come and ask the experts! Kris Klinger of USC, Kerry Paterson of OSU, and Dave McKay of EWU are available to answer your queries in a moderated forum. No cans of corn, no topics off-limits, heckling encouraged.

     

    Jonathan Webster – Senior Director, Caltech Dining Services
    Kris Klinger – Assistant Vice President of Retail Operations, USC Hospitality
    Aaron Neilson – Director of Dining Services, California State Polytechnic University, Pomona
    Sam Samaan – Executive Director of University Services, Azusa Pacific University

    General Session

    3/4/2017

    8:45 - 10:15 AM

    California 1

    Eating Urban - Bringing Urban Cuisine to Colleges and Universities

    Eating Urban - Bringing Urban Cuisine to Colleges and Universities We’ve all been eating more local lately, but how does that differ from eating urban? One way is the need to grow food without much, or any land. As demand for local agriculture increases, how can schools in cities meet the challenge? Come on a road trip around the U.S, and learn how Chicago, Detroit, San Francisco, Sacramento, Boston, New York, Los Angeles and others, are tackling the issue with agricultural engineering and hometown flavor - the future of food! Schools large and small can implement some novel approaches. We’ll ask the questions, "Is soil really obsolete?” “What’s the taste of urban cuisine?” and “Can we do it ourselves?" Come find out, and pick up an Urban Cuisine Resource List to assist your efforts. A surprise tasting completes the presentation.

     

    Laura Stec

    Interest Session 9

    3/4/2017

    10:30 - 11:30 AM

    Sonoma 1 & 2 

    Nutrition Evolution with an Urban Garden Concept

    The University of Arizona created a fresh market concept featuring dietitian-approved foods. This fresh market includes a vertical garden creating produce for juicing and recipes. This concept also offers nutrition workshops. The Chef and Dietitian team offer food preparation demonstrations, and the Dietitian also has set hours in the market for educational opportunities. Explore the journey of creating an all nutrient-dense, evidence-based concept.

     

    Christine Carlson, MS, RD, CSSD, CDE – Assistant Director & Registered Dietitian, University of Arizona
    Michael Omo – Senior Executive Chef, University of Arizona

    Interest Session 10

    3/4/2017

    10:30 - 11:30 AM

    Sonoma 3

    Panel Discussion: Food Insecurity An increasing number of college and university students must choose between purchasing educational materials or food. Meals are skipped to save money and meals consumed lack nutrition. Join us for a discussion on how colleges and universities can build programs to help mitigate the problem.

    Moderator: Kristen Wonder – Sustainability Coordinator, San Jose State University
    Melissa Devan - Director of Retail Dining, California State University Long Beach
    Dr. Jeff Klaus - Associate Vice President and Dean of Students, California State University Long Beach
    Sabrina Sanders – Director, Student Affairs Projects and Initiatives, CSU Office of the Chancellor
    Karen McComb – Senior Director Student Wellness, University of California Riverside
    Jacqueline Moreno - Health Educator, University of California, Riverside

     

    Interest Session 11

    3/4/2017

    10:30 - 11:30 AM

    Napa

    Student Employee Attendance Policy

    Do you struggle with student employee attendance issues? At UCR, we gathered around a table three years ago to come up with a solution for this ongoing problem. And found one. UCR Dining Services developed and implemented a point-based attendance program that has vastly reduced attendance problems. Join us to learn how we did and how you can, too.

     

    Susan Coffman – Student Program Manager, University of California, Riverside
    Jennifer Goupil – Student Program Coordinator, University of California, Riverside

    Interest Session 12

    3/4/2017

    10:30 - 11:30 AM

    Leona

    IAC: How to be Successful at NACUFS

    College & University foodservice facilities need to have a full understanding of what their industry members can offer them in order to help their facilities be successful; and Industry needs to understand College & University facilities complex, particular needs in order to serve them to the best of their ability. In the end, both need to be aware of ways they can best leverage each other’s offerings, and there is no better place to do that than at NACUFS!

    Join us for a session on approaches to ways Institutional Members can experience win-wins in their relationships with their Industry partners. Still not convinced? You’ll also hear actual examples from our panel of Institutional and Industry members who have proven these partnerships can be profitable for everyone!

     

    Rob Geile – VP Consultant Services, Ali Group
    Moderator: Barbara Kane – AVP Industry Relations, Ecolab
    Donna Donnovan – Regional Sales Manager, Perdue Foods, LLC
    Cathy Nehl – National Business Development Manager, Bob’s Red Mill Natural Foods, Inc
    Greg Hetfield – National Sales Manager-College/University, Hormel Foods Corporation, LLC
    Steven Olesen – Senior Director, Procurement & Budget Services at Spartan Shops, San Jose State University

    Interest Session 13

    3/4/2017

    11:45 - 12:45 PM

    Sonoma 1 & 2

    Seeds of Change

    “Seeds of Change” is UCR’s adaptation of “Menus of Change”, the initiative created jointly by the CIA and Harvard’s School of Public Health. Join us for a look at UCR’s working strategy for launching a campus wide program. We will discuss key components that make this a successful and popular program, including UCR Farm Share, Farmer’s Market, the Seeds of Change Culinary Competition, and the marketing campaigns that helped us successfully educate the campus community.

     

    David Henry – Executive Director, University of California, Riverside
    Michael Neener – General Manager, University of California, Riverside
    Lanette Dickerson – Executive Chef, University of California, Riverside

    Interest Session 14

    3/4/2017

    11:45 - 12:45 PM

    Sonoma 3

    Work Smarter, Not Harder: Building an Effective Compliance Program

    Come hear how a comprehensive Compliance Program made a difference in operations at USC. You will learn how you can assess your needs, set objectives, and be inspired to create a Compliance program at your university.

     

    Jeff Miller - Assistant Director of Compliance & Systems, USC Hospitality Phil Turner - Systems Manager, USC Hospitality Todd Frantz - Field Services Manager, UL Everclean

    Interest Session 15

    3/4/2017

    11:45 - 12:45 PM

    Napa

    Marketing and Social Media on Campus

    Marketing a brewery cafe is unlike marketing any other dining venue on a college campus. Learn how Cal Poly Pomona Foundation's marketing department utilized special communications tactics to reach potential customers within the campus community, which differed from the tactics used to reach those off campus, including local patrons and craft beer enthusiasts. Innovation Brew Works' primary marketing platforms include: web, email, print and social media including Facebook, Instagram and Yelp.

     

    Darren Isomoto - Marketing Coordinator, Cal Poly Pomona Foundation

    Interest Session 16

    3/4/2017

    11:45 - 12:45 PM

    Leona

    Whose Line Is It Anyway? Improv Techniques for Leaders

    This engaging, interactive Improv session will explore the core ideas of Improv: Intentional Listening; Making Your Partner Look Good; Power of Presence; Resilient Response; Being Open to 'Yes'; and Voicing Your Ideas. Through the practice of these concepts, we will look at how to apply them to your everyday work and life. Practicing Improv techniques sharpens your listening skills, arguably the single most effective tool a manager has in their toolkit!

     

    Jennifer Garcia – Training Coordinator, University of California, Berkeley