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Annual Workshop – October 22-24, 2013 (Exhibit days Oct. 22 and 23 only) Atlantic City Convention Center         
Workshop 2013 will offer more than 200 learning opportunities, including returning favorites like the larger Group Sessions seminars and the more intimate Learning Labs and Action Labs, as well as new features and innovative programming. Training will include methods to help schools use their limited resources more efficiently, ways school districts can become environmentally and financially sustainable, and strategies on becoming more effective school leaders. Attendees listing includes all Attendees, Sponsors, Exhibitors and Speakers. 

Vendor set up day is Monday – October 21 – 7:30 a.m. – 7:00 p.m. More Workshop information can be found at www.njsba.org/workshop


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Wednesday, October 23 • 11:00am - 11:30am
Sourcing Local Produce for School Meal Programs

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The Healthy Hunger Fee Kids Act provides resources for schools and communities to utilize local farms and gardens in school menu planning. Districts are implementing various methods and sourcing options to include more locally grown fresh produce in their meal programs. Discussion will include methods used by Maschio’s Food Services to implement the various types of processes and programs currently being applied in many of their current meal programs throughout the state. Food Safety, availability, menu adaptability, farm partners, organic produce and recipe development will be discussed along with samples of Maschio’s recipes prepared on site by Chef Steve utilizing seasonal produce.


Joanne Untamo

Director of Operations, Maschio's Food Services

Steve Escobedo  

Corporate Chef, Maschio's Food Services

Wednesday October 23, 2013 11:00am - 11:30am
Maschio's Learning Lab Atlantic City Convention Center

Attendees (1)