Learn about the new Collaboration for Health, Activity, and Nutrition in Children’s Environments (CHANCE) curriculum titled: Healthy Children, Healthy Families: Parents Making a Difference! (HCHF), from CHANCE program leader, Tisa Hill. The curriculum was developed and tested at Cornell …
Exploring the Movement to Healthy School Meals Through Farm to School
In addition to describing the movement to include local and regional foods in school meal programs, cultivate school gardens, and provide students with agricultural and food related experiential learning opportunities, this webinar makes the case as to why farm to …
Using the Power of Persuasion to Influence Student Food Choices
Individuals make thousands of decisions each day and are faced with hundreds of food choices. If we had to stop and analyze every decision completely we would never get anything done. That is why we often look for shortcuts or …
How to Measure School Lunchroom Success!
What does success look like in school food? Now a-days community pressure and the public eye are demanding that school food prove it’s worth…but how? Success can take different forms and this webinar will cover a few of the most …
Simple Tricks to Reduce Waste and Increase Veggie & Fruit Consumption in the Lunchroom
Dr. David Just, Co-Director of Cornell’s Center for Behavioral Economics in Child Nutrition Programs and one of the leaders the Healthy Food Choices in Schools Community of Practice, gives an introduction to the principles of behavioral economics and how they …
Chef Patrick’s Pals, Nutrition and Culinary Program Webinar
Patrick Sandoval, Chef & Nutritionist highlights his program Chef Patrick’s Pals, an affordable, interactive, educational, and exciting nutrition and food program. The program can be utilized in any line of business, in place of, or in conjunction with, already existing …
News You Can Use: Steps to Generating Statistics for Positive School Meal PR
Evaluation is important for determining whether a policy or change is effective. In this webinar, Drew Hanks walks participants through the steps for designing and carrying out a controlled study. This includes identifying the appropriate research question, determining when the …
Getting Help and Cash: Building Relationships and Finding Funding
Adam Brumberg, Deputy Director, Cornell Food and Brand Lab, presents on how school food service organizations can build relationships with external organizations and find funding. He also focuses on ways to make partners out of some of the groups …
Involving Middle School Students in Smarter Lunchroom Design
Natalie Tauzin RD, MPH and Kai Swan discuss how student and staff input and engagement activities were used to promote fruits and vegetables in the school cafeteria though implementation of a Smarter Lunchrooms Makeover. They also share struggles, successes and …