The School Nutrition Association (SNA) is a national, nonprofit professional organization representing nearly 55,000 members who provide high-quality, low-cost meals to students across the country. The Wisconsin Chapter of SNA (SNA-WI) has nearly 1,000 members, over half of which are certified, and another 30 have achieved their SNS Credential (School Nutrition Specialist).
SNA-WI MISSION
Use our collaborative voice to advocate for quality nutrition for all children.
SNA-WI VISION
Serve as leadership and innovative resource for school nutrition.
NEWSLETTER CONTRIBUTORS
CAITLIN HARRISON
MAGGIE SANNA
NICOLE LENZNER
STACY NELSON
KAITLIN TAURIAINEN
NATHAN BUTZLAFF
JAMIE WILSON
BECKY TERRY
HOWARD MCCANN
MICHEL EVENSON
SNA-WI STAFF
EXECUTIVE DIRECTOR
Eric Ostermann
ASSOCIATION DIRECTOR
Meghan Leahy
EVENTS AND MEMBERSHIP MANAGER
Liza Rosenthal
OFFICE MANAGER
Sandy Shimon
GRAPHIC DESIGNER
Skyler Wolff
SNA-WI OFFICE
563 Carter Court, Suite B, Kimberly, WI 54136 920-560-5630 | snaw-wi@badgerbay.co
INDUSTRY
INFO
Gold or Silver Industry members of the School Nutrition Association of Wisconsin (SNA-WI) receive a complimentary ad in each of the three issues of School Tray Today. These issues go out in Fall, Winter, and Spring. You can find current due dates for ads, ad sizes, acceptable file types, and where to send your ad on this on www.sna-wi.org/page/SchoolTrayTodayIndustry!
Board of Directors PRESIDENT
Stacy Nelson Menomonie Area School District Menomonie, WI stacy_nelson@msd.k12.wi.us
PRESIDENT-ELECT
Caitlin Harrison
Elmbrook School District Brookfield, WI harrisoc@elmbrookschools.org
IMMEDIATE PAST PRESIDENT
Kaitlin Tauriainen, Ashwaubenon School District Ashwaubenon, WI ktauriainen@ashwaubenonk12.org
SECRETARY/TREASURER
Jamie Wilson, Superior School District Superior, WI jamie.wilson@superior.k12.wi.us
CHAPTER PRESIDENT REPRESENTATIVE
Michelle Evenson, West Salem School District West Salem, WI michelle.evenson@hotmail.coms
EDUCATION COMMITTEE CHAIR
Maggie Sanna, Monona Grove School District Monona Grove, WI margaret.sanna@mgschools.net
LEGISLATIVE COMMITTEE CHAIR
Caitlin Harrison, Elmbrook School District Brookfield, WI harrisoc@elmbrookschools.org
MARKETING AND MEDIA COMMITTEE CHAIR
Nicole Lenzner, Prescott School District Prescott, WI lenznern@prescott.k12.wi.us
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MEMBERSHIP COMMITTEE CHAIR
Becky Terry, DeForest School District DeForest, WI bterry@deforestschools.org
INDUSTRY REPRESENTATIVE
Howard McCann, Daly + DeRoma St. Louis Park, MN howard@dalyderoma.com
DPI STATE DIRECTOR
Jessica Sharkus, Wisconsin Department of Public Instruction Madison, WI jessica.sharkus@dpi.wi.gov
Servicing
Cooking Equipment
Combi Oven
Rapid Cook Oven
Warmers
Fryers
Ranges
Booster Heaters
Pasta Cookers
Garbage Disposals
Steamers
Boilers
Coffee Equipment
Grills
Steam Tables
and more
WELCOME, NEW SNA-WI MEMBERS!
New Members as of 11/1/2025
Alyssa Foss
Stanley-Boyd SD
Tami Fuentes
Stanley-Boyd SD
Karen Gadke
Stanley-Boyd SD
Linda Lewallen
Stanley-Boyd SD
Hope Meziere
Rice Lake SD
Kathleen Miller
Stanley-Boyd SD
Marney Richling
Stanley-Boyd SD
General Parts, LLC
SPECIAL THANK YOU TO OUR 2024-2025 INDUSTRY SPONSORS
National Food Group, Inc.
Land O’Lakes, Inc.
AccuTemp Products, Inc.
ASC1 and CRM/Coolsys
Boelter
Cargill Foodservice North America
Davis & Associates, Inc.
Dole Packaged Foods
Fein Brothers
Foster Farms
General Mills
J.T.M. FoodGroup
LMS Development, LLC
Kellanova
Mirkovich and Associates
Brakebush Brothers, Inc.
CORE Foodservice
Butter Buds Food Service
ConAgra Foods
Gordon Food Service
Redco Foodservice Equipment
Sunset Orchard/Richland Hills
Performance Foodservice
ES Foods
Infinite Campus
Kavanaugh Restaurant Supply
McCain Foods
PepsiCo Foodservice
Pizza Hut Hospitality Group
Peterson Farms Fresh Inc
Red Gold.
Vollrath Co., LLC
Industry
Donovan Food Brokerage
Holiday Wholesale, Inc.
Hollander Company
HPS - Group Purchasing
Master Sales
MFB, Inc. (Master Food Brokers)
New Era Marketing
Portesi’s Italian Foods, Inc.
Reach Companies, LLC
Taylor Enterprises of Wisconsin, Inc.
The Core Group (Supreme Great Lakes)
Vulcan FEG
Dairy Farmers of Wisconsin
Heartland School Solutions
Wisconsin Beef Council, Inc.
Yangs 5th Taste
Pilgrim’s Pride/Gold Kist Farms
Rich’s Products
Specialized
The Father’s Table
Schwan’s Company
The YES Group
Upper Lakes Foods, Inc.
Acxion Foodservice
Zink Foodservice
KeyImpact Sales & Systems, Inc.
Piper Products
PBJ Commercial Agents, Inc.
NutriStudents K-12
Swan Solutions
Hobart
Super Bakery
TriMark USA
Albie’s
Integrated Foods
LINQ
CESA Purchasing
Curate
Hobart, Traulsen, & Baxter
Idahoan Foods, LLC
Domino’s Smart Slice
S&F Foods Inc
Fieldstone Bakery - McKee Foods Corporation
Duncan Supply Co.
Lakeside
Sysco Baraboo Foods
Multiteria
International Food Solution Inc.
Maglio Companies
JM Smucker Company
Great Northern Baking
i3 Education - OLD
Lindy’s Homemade FROOT JOOCE
Aspire Bakeries
i3 Education
Rich’s Ice Cream
Lakeland Milwaukee
Vollrath Co LLC
WK Kellogg Co
ITW Food Equipment Group
Proview
Benedict Sales & Service
FillMyRecipe dba Flavor
Temptations
Cherry Industry Administrative Board
Cassidys ProLine
Imperial Dade
Foster Farms
MBC Companies - Nardone Bros and
Bake Crafters
Integrated Food Service
Taylor Farms Illinois, Inc.
Pro Team Foodservice Advisors
Bernatellos Foods
ProView by Tasty Brands
Simplot
IFD Foodservice Distributor
Fork Farms
Tasty Brands
SA Piazza “Wild Mike’s Pizza”
Jones Dairy Farm
J&J Snacks
Anderson Foodservice Solutions AFS
Multiteria
International Food Solution Inc.
Server Products, Inc.
CARL BUDDIG AND COMPANY
Daly & DeRoma Foodservice Reps
Hanna-Young & Associates
Vader and Landgraf, Inc.
Cassidys ProLine
Vader and Landgraf, Inc.
Kraft Heinz Foodservice
Klement’s Sausage Company
Basic American Foods
Michael Foods
Karlsburger Kitchens
Kessenich’s
Wisconsin Poultry & Egg Industries
Association
The Amazing Chickpea
Affinity Group
Street Level Food Marketing
Cavendish Farms Inc.
Tyson
BERNARD FOOD INDUSTRIES, INC.
PrimeroEdge
Scholastic Equipment Company
The Waite Group
SmartSense by Digi
GREAT NORTHERN BAKING COMPANY
DATCP
D. A. Berther, Inc.
Barfresh
Michael Foods, Inc.
CONSIDER JOINING SNA-WI AS A GOLD, SILVER, INDUSTRY MEMBER, OR NON-PROFIT MEMBER!
If you have not renewed your Industry Membership for 2024-2025, please contact the SNA-WI office immediately: sna-wi@badgerbay.co or 920-560-5630.
LEARN MORE
K-12 Foodservice Solutions
MORE THAN A MEAL: HONORING THE HEART OF NUTRITION
STACY NELSON | 2025-26 PRESIDENT | MENOMONIE, WI
Greetings, Wisconsin School Nutrition Professionals! Welcome to the 2025–2026 school year. I hope your year is off to a wonderful start. I can hardly believe we’ve already reached the end of October—time truly does fly.
As I reflect on the incredible work we are privileged to do each day across Wisconsin, I smile. We are a group of devoted, hardworking individuals who show up every day to create safe, nutritious meals for students across the state. For many students, the meals we provide are the best of their day. That’s why your service with a smile is so important. You are important.
Science tells us that smiling isn’t just a kind gesture—it reduces stress, releases endorphins, and is even contagious. A warm smile in the cafeteria line can truly transform a student’s day. It reassures them, welcomes them, and often gives them the confidence to try something new.
But just as important is the heart behind those smiles. School nutrition professionals are the reason students feel cared for when they step into the cafeteria. Your dedication goes far beyond serving meals— it’s about creating a safe, welcoming environment where every child belongs. That moment of connection, paired with nourishing food, is what makes our programs so special. With this in mind, how will you show up? How do you want to be remembered?
As an association, we have the privilege of recognizing and celebrating the people who make this happen. Your smiles may be simple, but they are powerful tools of encouragement, resilience, and compassion. By supporting our teams and prioritizing well-being, we ensure that those smiles remain genuine and strong. This year, let’s honor the heart of our profession by continuing to greet each student with kindness and joy.
Because at the end of the day, service with a smile is more than a motto—it is the very heart of school meals.
Keep smiling
Stacy Nelson
NELSON
2025-26 PRESIDENT | ASHWAUBENON, WI
STACY
SERVICE WITH A SMILE
CAITLIN HARRISON | 2025-26 PRESIDENT-ELECT | ELMBROOK, WI
School meals are so much more than just food. For many students, the cafeteria is a cornerstone of their day—a place to refuel, socialize, and take a much-needed break from the classroom. And at the center of it all are the dedicated school nutrition professionals who serve meals with care. By focusing on “Service with a Smile,” school nutrition staff can transform the lunchroom into a truly positive and welcoming environment.
This theme isn’t just about being friendly; it’s about intentional actions that make a tangible difference in a student’s day. Here are specific ways staff can put this philosophy into practice: PRESIDENT
1. Make a Personal Connection
Greet Students by Name: A simple “Good morning, Maya” or “Hi, Alex” can make a student feel seen and valued. This small gesture builds trust and rapport, especially for students who may be having a tough day. Offer a Compliment: Notice a new haircut or a cool pair of shoes? A quick, sincere compliment like, “That’s a great color on you today!” can boost a student’s confidence and brighten their mood. Engage in Conversation: Ask about their day or what they’re looking forward to. This brief interaction shows that you’re a caring adult in their school community.
2. Create a Welcoming Atmosphere
Decorate with Intention: Use colorful decorations, fun signage, or holiday-themed displays. A decorated space feels more like a community hub than a sterile serving line. Use Visuals to Spark Curiosity: Post fun facts about the ingredients or the origin of a dish. This not onlyeducates students but also makes trying new foods an adventure. Be a Guide, Not a Guard: Instead of just pointing, staff can use a pleasant, encouraging tone to guide students through the line and help them make healthy choices. A friendly suggestion can be far more effective than a command.
3. Lead with Enthusiasm
Be a “Food Ambassador”: When serving, staff can talk up the food with enthusiasm. “You have to try the new chili—it’s delicious and the perfect thing for a chilly day!” This passion is contagious and canencourage students to fill their trays with a full, nutritious meal. Host “Try-It” Days: Set up a small station with samples of a new fruit or vegetable. This low-pressure environment allows students to explore new flavors and build a healthy relationship with food. Listen to Feedback: When students offer suggestions or ask questions about the food, listen with an open mind. This shows them that their opinions are respected and that the meal program is there to serve them. By embodying these simple actions, school nutrition staff do more than just serve meals— they serve experiences, belonging, and a crucial dose of kindness. They become the “heroes” of the school day, one smile at a time.
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WGR MAC & CHEESE:
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5776 Premium R.S. Mac & Cheese (elbow)
5756 Signature R.S., R.F. Mac & Cheese (elbow)
5749 Premium R.S. Mac & Cheese (stick)
SEMOLINA MAC & CHEESE:
5757 Premium R.S. Mac & Cheese (elbow)
5758 Signature R.S., R.F. Mac & Cheese (elbow)
5759 Premium R.S. Mac & Cheese (stick)
Cheese Sauces have approximately 50% less sodium than the original products.
USING OUR STRENGTHS TO BUILD A THRIVING TEAM
BECKY TERRY | 2024-25 MEMBERSHIP COMMITTEE CHAIR | DEFOREST, WI
This year, our foodservice department is embracing a focus on awareness and acknowledgement. These two themes are the foundation of everything we do—whether it’s meeting the needs of our students and staff, ensuring our kitchen systems run smoothly, or celebrating the successes that keep us moving forward. By intentionally highlighting these values, we are setting the stage for stronger connections, improved efficiency, and increased meal participation.
One of the most impactful ways we are putting this into practice is by building on the strengths of our staff members. Every person on our team brings unique talents, passions, and energy to their role. Instead of trying to fit everyone into the same mold, we are choosing to celebrate these natural strengths and put them to work in ways that benefit the entire department.
After reflecting on the skills within our team, we identified several categories of strengths that truly stand out. Each of these traits plays an important role in creating the positive, supportive, and effective environment that makes our program thrive.
Creative Artists
Some of our staff are exceptionally talented in creativity and artistic design. These team members shine when it comes to planning theme days, designing signage, or preparing menu boards that capture attention. Their creativity adds fun, excitement, and a welcoming atmosphere to the dining experience.
Charismatic Communicators
We are fortunate to have staff who naturally connect with people through their warmth and enthusiasm. These individuals engage students and staff with ease, encouraging them to try new menu items and making mealtime a positive experience. They also play a key role in spreading the word about upcoming events, daily specials, and new recipes.
Detailed Organizers
Some of our staff excel at noticing the little things that make a big difference. They carefully observe student flow in cafeteria lines, analyze kitchen workflow, and identify opportunities for smoother and faster operations. Their ability to fine-tune production records ensures that we remain compliant with federal guidelines while keeping things practical and efficient.
Dish room Experts
Running a dish room is no small task, but certain staff members manage it with precision and ease. They design systems that are fast, efficient, and adaptable, spotting bottlenecks and adjusting processes on the spot. Their skill ensures that one of the busiest areas of the kitchen runs seamlessly.
Strategic Planners (The “What-Ifers”)
Some staff naturally think ahead by asking important “what if” questions. They anticipate challenges, identify the people who need to be included, and flag potential problems before they arise. This strength makes them invaluable in planning new initiatives and rolling out changes successfully.
Food Presentation Specialists
Some of our staff have a natural eye for detail when it comes to food presentation. Whether setting up a salad bar, arranging serving lines, or choosing pan sizes and colors, they transform meals into inviting displays that encourage students to try new foods.
MEMBERSHIP COMMITTEE CHAIR’S MESSAGE
USING OUR STRENGTHS TO BUILD A THRIVING TEAM
Dependable Workhorses
Every team needs people who can be counted on in any situation. These staff members are the ones who show up early, stay late, and lend a hand wherever it’s needed. Their positive attitude and willingness to support their colleagues make them the glue that holds the team together.
Tech-Savvy Support
We also have team members who are comfortable with technology and use it to strengthen our operations. From building spreadsheets that track food costs to creating inventory templates and orderguides, their technical expertise helps us stay organized and efficient.
Marketing Champions
Promoting our program is another area where certain staff members shine. These individuals share our story with parents, students, and the wider community. Their outreach builds trust and excitement around our services and highlights the value our department brings to the school community.
Problem Solvers
Finally, we have team members who thrive on tackling challenges head-on. These leaders brainstorm solutions, offer thoughtful suggestions, and embrace new ideas. Their resilience and creativity ensure that when problems arise, our department moves forward stronger than before.
As a department, we are deeply grateful for each person and the unique gifts they bring to our work. By creating awareness of these strengths and celebrating them openly, we have strengthened our customer service, boosted meal participation, and built a more united team.
Acknowledgement is powerful. When people feel seen and appreciated for who they are, they thrive. And when our staff thrives, our entire foodservice program thrives right alongside them.
Meeting the needs of your students and keeping up with regulations is hard.
We can help.
YOU ARE THE HEARTBEAT OF THE SCHOOL
KAITLIN TAURIAINEN | 2025-26 IMMEDIATE PAST PRESIDENT | ASHWAUBENON , WI
School meals are about so much more than what’s on the tray — they’re about how students feel when they walk through the cafeteria doors. Each day, hundreds of kids come in hungry, tired, excited, distracted, and everything in between. You have the power to set the tone for their day with a smile, a kind word, and a little bit of fun. When staff greet students with warmth and treat every child with care, the cafeteria becomes more than just a place to eat — it becomes a place where kids feel welcome and seen. That friendly “Good morning!” at breakfast or cheerful “Hey there!” at lunch can turn a rough day around.
Lunch, especially, is a reset button for students. It’s their chance to take a break, laugh with friends, and refuel for the afternoon. When the cafeteria is running smoothly — lines moving quickly, food served with care, and staff offering a helping hand — students can truly relax and enjoy their meal. A calm, happy lunchtime can make a huge difference in how the rest of their school day goes.
At the end of the day, the food nourishes their bodies, but you nourish their hearts. Your smiles, your laughter, your kindness — those are the ingredients that make school meals truly special.
NEW TRAY
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Chik’n & Waffles featuring Eggo® Eggoji™ Waffles Made With 16g Whole Grain
SECRETARY/TREASURER’S MESSAGE
LEARNING FROM OTHERS; PUSHING BOUNDARIES
JAMIE WILSON | 2025-26 SECRETARY/TREASURER | SUPERIOR, WI
When people think about school nutrition, they usually picture food. Menus, recipes, USDA guidelines, equipment, production records and those are all very important. But what I’ve learned over the years is that our real work is much bigger than what’s on the tray. It’s about how we show up every day as professionals and how we serve our students, staff, and community.
That shift in mindset is what drove us in Superior to start talking about how we deliver meals just as much as what we deliver. And it’s changed everything for our team.
Professionalism Matters
A fourth grader at one of our schools recently walked up to his principal and said, “I don’t care what the ladies in the kitchen are making but they deserve to make more.” That kind of comment doesn’t happen just because of the menu. It happens because of how those ladies showed up for him, day after day. The respect he felt didn’t come from a taco or a fruit or veggie cup; it came from the way our staff treated him… with kindness, purpose, and consistency.
If we want to be treated like professionals, we have to act like professionals. In Superior that means uniforms, even if it’s just polo shirts and black pants. That means our emails and conversations with administrators are polished and respectful. That means we model what professionalism looks like in every interaction, whether we’re at the serving line, in a team meeting, or representing our district in the community.
Customer Service First
Our last training before school started this year wasn’t about sanitation, knife skills, or vegetable subgroups. It was about customer service. We asked questions like: What resources do our teams need to deliver great service? How do we show students we care? How do we advocate for our staff with principals and administrators so they can succeed?
The truth is, any nutrition department can put out food. What sets us apart is the service we provide and the culture we build. We remind our staff: “We don’t just slap food on a tray.” We serve with intention.
Sometimes that means accommodating a late request for a field trip meal. Do deadlines matter? Absolutely. But when the end result affects kids, our answer is never a flat no. Instead, we compromise, problem-solve, and make sure children are taken care of, while still reminding staff about the systems that make things run smoothly. That balance is where professionalism really shines.
SECRETARY/TREASURER’S MESSAGE
LEARNING FROM OTHERS; PUSHING BOUNDARIES
What Led to the Change
For us, the turning point was actually pretty simple. One school year, we handed every staff member a blank puzzle piece and asked them to write what they wanted to be known for. When we put all the pieces together, it was like building the picture of who we wanted to be as a team.
Some wrote things you might expect: “I want to be a great coworker.” “I want to be dependable.” But one answer stopped me in my tracks: “I don’t want to be known just as a lunch lady.” That’s when it clicked. My team already knew they were important. I already knew they were important. But we needed to make sure our students, teachers, administrators, and community knew it too. That exercise reminded me that our program wasn’t just about food, it was about identity, purpose, and professionalism. That’s what started our focus on customer service and branding, and it’s what still drives us today.
One Team, One Fight
The next step for us was branding. We realized that if we were going to elevate customer service and professionalism, we also needed to create a clear identity. We didn’t want to be known as just “school food service.” We wanted to be recognized as part of the Spartan team.
So we started branding everything: uniforms with logos that show pride in our schools, serving lines with signage and graphics that match our district identity, and communication tools like newsletters, social media, and even in-house meeting agendas, all carrying the same look, tone, and message.
“We don’t just slap food on a tray. We serve with intention.”
It might sound small, but those touches matter. They tell our staff and our community that this isn’t just about getting food on a tray. This is about being a visible, valued part of our district’s mission. Branding, for us, isn’t a marketing gimmick. Branding is customer service.
LEARNING FROM OTHERS; PUSHING BOUNDARIES
Modeling the Standard
Customer service also starts with how we treat each other. If our staff don’t feel respected and supported, how can we expect them to pass that along to students? In Superior, we’ve made it clear, the way we talk to each other matters. We don’t air dirty laundry in front of students or teachers. We choose to come to work with a positive attitude, even on the tough days. We focus on being intentional which means being respectful, supportive, and steady.
That’s the culture we want our students to feel when they walk into the cafeteria. We’re not just there to feed them; we’re there to be a positive part of their day.
Why It Matters
At the end of the day, our work is often invisible. The trays get washed, the food gets served, the snacks get packed, and the bus rolls on. But when you put all of those invisible acts together under one professional standard, it’s not invisible anymore.
It’s a brand. It’s a reputation. It’s a program people notice and respect.
Menus matter, of course. Food safety matters, of course. But if we don’t put just as much focus on customer service and branding, then we miss the bigger picture. School nutrition is about purpose, professionalism, and relationships. That’s what keeps kids coming back to the line. That’s what earns respect from administrators. And that’s what makes this work worth doing.
THE POWER OF RELATIONSHIPS
HOWARD MCCANN | 2025-26 INDUSTRY REPRESENTATIVE
Welcome back to another exciting school year! As the newly elected Chair of the Industry Advisory Board, I’m both humbled and honored by the trust my peers have placed in me. Thank you to everyone who voted, and to the dedicated members of the Board of Directors, Industry Advisory Board, and the many volunteers who serve on the committees. Your time and commitment are what make this organization great.
With the new year underway, it’s the perfect moment to reflect on the value—and the power— of relationships, not only within K-12 and the Equipment & Supply sector, but also across the broker and food sides of our business. In truth, the lessons we learn about building strong connections apply to life as well.
As vendors, directors, and staff, we’re fortunate to have countless opportunities to form meaningful relationships. Nowhere is this more evident than at the events hosted by the Wisconsin School Nutrition Association (WI SNA).
This past June, we gathered in Appleton for an outstanding Annual Conference, followed by a successful Fall Conference at the Osthoff in Elkhart Lake. These events are more than just meetings—they’re opportunities to connect, exchange ideas, and strengthen professional networks. We encourage everyone to attend. The conversations and collaborations that happen in these spaces are invaluable.
Networking at these events often leads to practical takeaways. You might discover which companies have test kitchens available, learn who to contact for upcoming projects, or arrange an equipment demonstration tailored to your team’s schedule and needs. There are
many test kitchens out there, and exploring your options helps ensure you find the right solution for your specific situation.
“At the end of the day, we’re all here for the same reason: to serve kids.”
If you’re ever unsure where to start, reach out to a trusted rep. The good ones are always willing to point you in the right direction—often with a specific contact name and phone number to make your search easier. Even better, attend industry events where you can build those connections face-to-face.
As we move forward, we encourage you to renew—or even upgrade—your membership with WI SNA. It truly takes a village to sustain an organization as impactful as ours. For vendors, membership offers unmatched networking opportunities. For K-12 professionals, it connects you with industry experts ready to assist you. And for all of us, WI SNA events remain one of the best places to build relationships that matter.
At the end of the day, we’re all here for the same reason: to serve kids. Working together ensures they have the resources and support they deserve.
ARE YOU READY FOR SNA-WI 2026?
ATTENDEE & VENDOR REGISTRATION COMING SOON!
The 2026 SNA-WI Annual Conference will be held Tuesday, June 16- Thursday, June 18, 2026 at the La Crosse Center in La Crosse, WI!
Plan to join over 200 school nutrition professionals and child nutrition advocates in Appleton, Wisconsin for education, exciting networking opportunities, and discovering new ways of taking action in what you do! We will be bringing back many great aspects to this year’s conference, such as an exciting Keynote Speaker, our Industry Food Show, and opportunities for attendees to connect with colleagues from neighboring school districts.
CEUs available to meet Certificate in School Nutrition, School Nutrition Specialist (SNS) Credentialing, and USDA Professional Standards.
Presentation proposals are being accepted for the School Nutrition Association of Wisconsin (SNA-WI) Annual Conference, being held on June 16-18 at the La Crosse Center in La Crosse, WI. All breakout presentations should plan for 50 minutes of content and 10 minutes of Q&A for 60 minutes total.
Have an interesting learning session idea? Fill out our Call for Proposals form to share your thoughts! We hope you’ll consider sharing your time and talents with our conference attendees.
The conference planning committee is also looking for presentations that align with the conference theme of “Taking Action Cooking Results”.
Proposals will be accepted until January 16, 2026.
COMMUNITY SERVICE WITH A SMILE
MAGGIE SANNA | 2024-25 EDUCATION COMMITTEE CHAIR | MONONA GROVE, WI
In our district, “service with a smile” means more than just the warm welcome students receive in the cafeteria each day. It also means connecting students to the heart of Wisconsin agriculture through our expanding Farm to School program. By serving fresh, local items and building meaningful partnerships, we’re nourishing both our students and our community. It’s important to me to make sure that the work we do in School Nutrition strengthens our schools while also giving back to the community we’re a part of.
One of my favorite reminders of why this work matters came from an elementary student last year. As he walked through the lunch line, he proudly told his classmates that the cheese on his tray came from his grandpa’s dairy. His smile said it all—school meals can be more than a healthy option; they can also be a source of pride, connection, and joy.
This year, our Farm to School efforts have continued to grow thanks to two incredible Madison-area partners: REAP Food Group and Rooted. REAP has long been a leader in linking farms to cafeterias, and now we are thrilled to add Rooted as a partner. Rooted describes their mission as “growing a community-led, sustainable food system through urban agriculture education, food production, and land access.”
Over the summer, we began talking with Rooted about ways we could work together. What started as an idea for future planning quickly became an active partnership. In September, we were able to purchase 640 pounds of beautiful surplus organic produce from Rooted’s urban farm on the Northside of Madison. Those fresh, local vegetables brought color, flavor, and nutrition to our students’ meals, while also ensuring that the bounty of a local farm was shared with the broader community.
Rooted also invested in the people behind the program. Brian Emerson, Director of Urban Agriculture Education at Rooted, joined our entire School Nutrition department during our back-to-school training day. He spoke about the purpose and benefits of Farm to School partnerships, highlighting what it means for local growers when schools become buyers. His message reminded our staff that every tray we serve carries not only nourishment for students, but also support for Wisconsin’s farmers and food producers.
Our staff take this responsibility to heart. Serving local foods isn’t always the easiest path, but it is always rewarding. There’s pride in knowing we’re providing the best for students, joy in watching them discover new flavors, and satisfaction in strengthening our local food system. These moments of connection—between student and farmer, school and community—are what put the “smile” into our service.
COMMUNITY SERVICE WITH A SMILE
photo of the Rooted initative that combined with the REAP Food Group to link farms and better food at schools
At the end of the day, the heart of school meals isn’t just about what’s on the plate—it’s about the relationships, pride, and smiles that come with it. Farm to School reminds us that when we connect kids to the farms and farmers around them, we’re not just serving lunch. We’re serving our community, and that’s something worth smiling about.
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Staffing shortages are the worst. But Winston’s CVap equipment can help! With features like:
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Your CVap is working even when no one else is. CVap will have you dishing out meals that’ll make the kiddos want to come back for seconds.
Winston is a longtime supporter of student nutrition. We’re active in SNA, SNF, and regional associations. We also proudly sponsor the annual Winston Equipment Grant, where approximately $100K in CVap equipment is donated to a deserving school system.
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SERVICE WITH A SMILE - YOUR FREE MARKETING TOOL
NICOLE LENZNER | 2025-26 MARKETING AND MEDIA COMMITTEE CHAIR | PRESCOTT, WI
When students walk through the cafeteria doors each day, they are greeted with more than just a meal—they are welcomed with warmth, encouragement, and a smile. This is the heart of school meals inWisconsin: nutritious food served with care and compassion, fueling not only the body but also the spirit.
The Smile Behind the Service
School Nutrition professionals are often the first and last smiling faces a student sees in their school day. That smile is more than customer service—it’s connection. Research shows that a positive interaction in the cafeteria can influence how students feel about their school environment, their meal choices, and even their readiness to learn. Every “good morning,” every “have a great day,” reinforces a message: you matter here.
Service That Builds Trust
For many families, school meals are more than a convenience—they are a lifeline. By offering consistent quality and genuine hospitality, Wisconsin’s school nutrition teams build trust with parents and students alike. Marketing our programs begins with these everyday moments of service. When students associate the cafeteria with friendly service, their excitement for school meals grows. Word spreads—among students, families, and communities—that school meals are reliable, delicious, and student-focused.
Smiles as a Marketing Tool
While budgets, menus, and operations often dominate our daily work, service with a smile is one of the strongest marketing tools we have. It transforms a transactional moment into an
experience. Paired with special promotions— like taste tests, themed meals, and farmto-school celebrations—our friendly service highlights the joy and value behind every tray. Families notice. Students return. Communities engage.
Leading with Heart
The School Nutrition Association of Wisconsin celebrates the thousands of dedicated professionals who bring this theme to life every day. Our teams embody the heart of school meals by combining nutrition expertise, operational excellence, and genuine care for every child. In a world where marketing can feel overwhelming, the best campaign is often the simplest one: kindness served daily.
A Call to Action
As we continue to share our stories across social media, newsletters, and community events, let’s remember that our best brand ambassadors are standing right in our cafeterias. A smile doesn’t cost a thing, but it leaves a lasting impact on the students we serve and the families we support. At the heart of school meals is more than food—it’s service with a smile. And that’s something worth celebrating, in every cafeteria across Wisconsin.
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Benefits from a Strong Alliance
TriMark is honored to be a partner of Sourcewell, providing schools and educational institutions with high-quality foodservice equipment from top manufacturers. We offer innovative supply and design solutions as well as product replenishment and installation services. Your TriMark representative can help manage your needs by creating a customized package designed to suit your operation.
Kitchen Equipment
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Glassware
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Disposables
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Kitchen Supplies
Product quality and consistency begins by stocking your kitchen with the proper "Tools of the Trade." Let TriMark help you find the right products to keep your kitchen safe and productive.
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Complement your tabletop presentation with a choice of utensils, cutlery and flatware. TriMark offers a wide selection of flatware options from the industry's leading manufacturers.
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It's no question that keeping things clean and sanitary is critical. TriMark will provide everything from mops and brooms to soap and polish to keep things sparkling clean.
THE HEART OF SCHOOL MEALS: SERVICE WITH A SMILE
MICHELLE EVENSON | 2025-2026 CHAPTER PRESIDENT REPRESENTATIVE| WEST SALEM, WI
To me, the heart of school meals isn’t just the food we serve — it’s the incredible staff behind the scenes every single day. They’re the ones doing the hard work, and somehow, they manage to do it with laughter, jokes, and a whole lot of heart.
As we often say, “School lunch is so much more than just food — it’s about belonging, fuel for learning, and teaching kids healthy habits to last a lifetime.” That’s exactly what our team brings to life each day.
We couldn’t serve our kids without this amazing group of professionals. They show up, step up, and make it happen. At its core, “the heart of school meals is nourishing both body and mind so every child canthrive.”
It’s the smiles, the hugs, the fist bumps, and those quick little conversations with students that carry us all through the stressful days. That connection — that joy and love — is what truly keeps everything going.
In the end, we are “helping kiddos build healthy eating habits one school meal at a time.” Our team is the heartbeat of it all.
Who We Are
At Zink Foodservice, we understand that education facilities require specialized attention. That's why we've assembled our RAM (Regional Account Manager) Team, a dedicated group of professionals with an extensive background in healthcare and education.
What Sets Us Apart
Unlike traditional sales teams, our RAM Team focuses directly on you, the end-user. We're not just brand representatives; we're your local support system, attuned to the unique challenges of education facilities.
Why Choose Us?
Zink Foodservice proudly represents over 70 premium manufacturers, serving as their dedicated branch sales office. Fully sponsored by our manufacturing partners, we serve as a cost-free resource for the end-user community.
Access to our 9 culinary centers for menu development and product testing
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Proactive Support
We don't just disappear after the sale. Our team is committed to ongoing support, including:
Continuing Education Training Product Demos
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GROWING LEADERS PROGRAM OPEN NOW!
SNA-WI invites you to register for the 3rd year of the SNA-WI Growing Leaders Program.
This year’s program builds on the experience and feedback from our pilot year and includes new content and expanded sessions to better support school nutrition professionals.
The program is open to both members and non-members:
• Free for SNA-WI members
• $249 for non-members
The 2026 Growing Leaders Program includes three virtual courses running from January to May, designed to strengthen leadership skills, support professional growth, and foster connection across the field.
Register today and take your leadership to the next level.
STATE LEGISLATIVE UPDATES FOR SNA-WI
NATHAN BUTZLAFF | HOVEN CONSULTING, LOBBYIST
State Legislative Democrats Propose/Highlight “Kids First” Legislative Agenda –Including School Meals for All
On September 11, state Legislative Democrats announced three bills as part of their “Kids First” package at a Madison press conference. One of the draft bills would provide additional funding to Wisconsin K-12 schools – specifically $325 per pupil. The other draft bill would require local property tax bills to include the amount of taxpayer funds that go to private voucher schools. The final bill – which was introduced in February – is the bill that would provide enough state funding to school nutrition programs so that every Wisconsin K-12 student receives a healthy school breakfast and lunch, free of charge. This bill is also known as the “Healthy School Meals for All” bill, which SNA-WI strongly supports.
SNA-WI Secures Changes to Legislation Prohibiting Certain Ingredients in School Meals
Earlier this year, state Representative Clint Moses (R-Menomonie) and state Senator Rachael Cabral-Guevara (R-Appleton) circulated draft legislation among their legislative colleagues that would prohibit various additives – such as brominated vegetable oil and red dye #3 – from being included in either a school breakfast or lunch provided to a student participating in the free or reduced-price meal programs.
Before this legislation was introduced, SNA-WI’s Madison lobbyists met with the bill authors to request changes on behalf of SNA-WI. While we indicated that a significant majority if K-12 school food in Wisconsin no longer includes these ingredients, SNA-WI also requested amending the legislation so that it applies to all meals served as part of the federal school breakfast and lunch programs – not just meals served to students participating in the free and reduced-price meal programs. In addition, SNA-WI requested that this legislation also apply to private schools.
Once this legislation was introduced in the Assembly (Assembly Bill 226) and Senate (Senate Bill 228), the bill authors introduced an amendment that incorporated the SNAWI-requested changes. In addition, SNA-WI submitted written testimony during Assembly and Senate committee hearings on this legislation supporting these changes. Following these hearings, the bill authors introduced a second amendment that continued to apply the ingredient prohibition to all K-12 school meals but only applied this prohibition to K-12 public schools, independent charter schools and K-12 private schools that participate in the school choice program (instead of all private K-12 schools).
At this time, neither the Senate Health Committee nor the Assembly Education Committee has voted out either bill. It is still uncertain how much further either bill will progress within the state legislature. Of course, SNA-WI’s Madison lobbyists will continue to monitor this legislation. .
STATE LEGISTLATIVE UPDATE FOR SNA
School Nutrition Professional Appreciation Week Resolution Approved
At the request of SNA-WI, state Representative Robyn Vining (D-Wauwatosa) introduced a resolution (Assembly Joint Resolution 20) proclaiming the week of April 28 to May 2, 2025, as School Nutrition Professionals Appreciation Week. This week is coordinated with the national School Lunch Hero Day, which took place on May 2, 2025. Rep. Vining first introduced such a resolution in 2024, after she served on the Assembly Speaker’s Task Force on Childhood Obesity. State Senator Rachael Cabral-Guevara (R-Appleton) introduced the Senate companion version of this resolution (Senate Joint Resolution 23).
The Senate unanimously approved Senate Joint Resolution 23 on April 22 and the Assembly subsequently approved it on the same date. As this is a resolution – instead of a bill – it only needs to be approved by both the Assembly and Senate. The Governor does not sign it.
Governor Signs Dietitian Licensure Compact Bill
On August 8, Wisconsin became the 15th state to enact legislation to join the interstate Dietitian Licensure Compact when Governor Tony Evers signed Assembly Bill 45 into law.
What is the interstate dietitian licensure compact and how will it work?
This new law will eventually allow eligible dietitians to more easily care for patients in states outside of Wisconsin that also join the compact. In order to do so, a Wisconsin dietitian would need to apply for a “compact privilege” in such a state and meet other requirements put in place by the state, such as undergoing a background check and paying a fee. The compact privilege fee to practice in another state will likely be lower than if the dietitian went through the normal credentialing process in that state. In addition, applications for a compact privilege are generally processed faster than applications submitted under the normal credentialing process. Conversely, dietitians residing in a compact member state outside of Wisconsin will also be able to apply for a compact privilege in Wisconsin.
It’s important to note that this new law will not change how dietitians are regulated in Wisconsin. While dietitians in Wisconsin are certified, instead of licensed, this new law will still apply in Wisconsin.
What are the next steps?
In order for the interstate dietitian compact to be formed, at least seven states need to enact legislation to join the compact. As this is written, 15 states have enacted this legislation – Montana, Utah, North Dakota, South Dakota, Nebraska, Kansas, Oklahoma, Iowa, Arkansas, Ohio, Tennessee, Alabama, Mississippi, Rhode Island – and now Wisconsin. Now that governors in at least seven states have signed this legislation into law, a meeting will likely occur later this year during which the compact commission will be formally created. The compact commission is the entity that administers the compact. One of the commission’s first steps will be to draft and approve the rules and regulations that govern the compact.
STATE LEGISTLATIVE UPDATE FOR SNA
Governor Signs Dietitian Licensure Compact Bill Cont.
In addition, the state Dietitians Affiliated Credentialing Board (DACB) – which is under the auspices of the state Department of Safety and Professional Services (DSPS) – will need to draft and approve regulations formally implementing the dietitian compact in Wisconsin.
Please be aware that it will take some time to fully implement this compact – possibly 24 months or more. Once it is fully implemented by DACB and the compact commission, Wisconsin dietitians will be able to apply for compact privileges to practice in other compact member states.
Assembly Speaker Creates Several Task Forces
On September 9, Assembly Speaker Robin Vos (R-Rochester) held a press conference to announce the creation of new Speaker Task Forces to address several policy areas. During prior legislative sessions, Speaker Vos has created such task forces, which hold public hearings and meetings to examine specific policy areas with the ultimate goal of drafting related legislation. He indicated that the Assembly will likely vote on such legislation in January and February 2026.
Speaker Vos created the following Speaker Task Forces:
• Protecting Children
• This task force will be chaired by Rep. Lindee Brill (R-Sheboygan Falls), who will focus on online safety for children.
• Government Efficiency and Modernization President Donald Trump endorsed Schimel in this race.
• This task force will be chaired by Rep. Jim Piwowarczyk (R-Western Waukesha County). This task force will focus on:
• Replacing outdated, redundant processes with modern tools.
• Reducing administrative overhead through automation.
• Integrating systems across agencies to avoid duplicate work.
• Using data to predict demand and allocate resources more effectively.
• Elder Services.
• This task force will be chaired by Rep. Patrick Snyder (R-Wausau), who will focus on helping seniors maintain their independence and social lives, while prioritizing physical and financial wellbeing.
• Rule Making.
• This task force will be chaired by Rep. Brent Jacobson (R-Mosinee), an attorney, who will focus on oversight of state government’s regulatory process. State Superintendent of Schools Race
STATE LEGISTLATIVE UPDATE FOR SNA
Governor Evers Not Running for Re-Election
On July 24, Wisconsin Governor Tony Evers (D) announced that he will not run for a third term as governor in 2026. His video announcement, which includes a transcript, may be viewed here.
This will be the first time since 2010 that an incumbent Wisconsin governor has not run for re-election. Tony Evers was first elected as governor in 2018 when he defeated then-Governor Scott Walker (R). He was re-elected in 2022, when he defeated Republican businessman Tim Michels. Prior to his tenure as governor, he was elected three times – in 2009, 2013, and 2017 – to the statewide position of Superintendent of the Department of Public Instruction – the state K-12 education agency. Earlier in his career, he was a teacher, school principal, and school district superintendent.
The 2026 Democratic primary election for governor could be quite crowded. At this time, the following Democrats have announced their candidacy for governor: incumbent Lieutenant Governor Sara Rodriguez, Milwaukee County Executive and former State Representative David Crowley, State Senator Kelda Roys (Madison), State Representative Francesca Hong (Madison), former Wisconsin Economic Development Corporation CEO Missy Hughes, former State Representative Brett Hulsey (Middleton), and former labor union official and American Family Field beer vendor Ryan Strnad. Other possible candidates include Attorney General Josh Kaul and former Lieutenant Governor and 2022 U.S. Senate Candidate Mandela Barnes.
On the Republican side, Washington County Executive Josh Schoemann and U.S. Representative Tom Tiffany (Minocqua) have announced their candidacies. Other possible candidates include 2024 Republican U.S. Senate candidate Eric Hovde, 2022 gubernatorial candidate Tim Michels, and construction executive (and son of former Republican U.S. Representative Mark Neumann) Matt Newmann. Milwaukeearea businessman Bill Berrien announced his candidacy for governor in early July but ended his campaign on September 26.
Membership Application for Individual and School District Memberships.
Instructions for completing the front of this application:
1 Please indicate if you have ever been a SNA member
2 Print your full name as you would like it to appear in your membership record and on your membership card.
3. Print your email address and job title. o
4 Print your current school district.
5 Print your current school name.
6 If you know your local chapter number, please fill in.
7 Print your work and home phone number
8 Print your work mailing address.
9 Print your home mailing address.
10 Print full name of member referrer who introduced you to SNA (only needed for new members). This will give the person credits for Star Club and annual membership campaign drives. Optional: Include referrer s SNA member ID.
11 Please review the membership categories listed. Check one that best describes your position. School District/State Agency Membership (SDM) is a membership managed or coordinated by the school district/state agency and can be transferred to another individual in the same membership category. Please check with your district to see if you are eligible for SDM.
12 Please check if you are employed by public school, private school, or private management company
13 Please indicate if your employer pays your dues.
14 Please indicate if you are responsible for school nutrition operations in your school district.
15 Record your national dues based on membership category checked.
16 Record your state dues based on the dues listed on left side of application under “Your state dues are:"
17 All applications must include the processing fee.
18 Please add national, state dues and processing fee amounts. This is the total dues amount to be paid. Applications with incorrect total amount will be returned resulting in a delay of member benefits.
19 Record your optional contribution to the School Nutrition Foundation. The School Nutrition Foundation is a 501(c)(3) organization and donations are tax deductible Your contribution of $10 or more will be acknowledged by the School Nutrition Foundation
20 Add national dues, state dues, processing fee and any optional contributions. This is the total payment.
21 If paying by credit card, please visit www.schoolnutrition.org.
22 This box must be completed for SDM applicants.
23. Please sign and date your completed application. Required for individual membership only. Mail your application and payment to SNA, SNA Depository PO Box 719297, Philadelphia, PA 19171-9297
Membership dues cover a full year of member benefits. Processing of application takes approximately two to four weeks from receipt of payment. Once application is processed, new members will be able to access and print their membership card by logging in at www.schoolnutrition.org.
School Nutrition Employee Student Retired
School Nutrition Manager
School Nutrition Director, Supervisors, Specialist, Executive Chefs
School Nutrition Director, Supervisor, Specialist (Major City)
State Agency Director, Supervisor, Specialist
School Nutrition Educator
Other
Affiliate Part-Time Staff (less than 4 hours daily)
Cooks, chefs, bakers, bookkeepers, technicians, assistants, etc.
Full-time students enrolled in post-secondary nutrition, health or other food related program. Does not include right to vote.
Retired Members.
Managers, head cooks, head chefs, assistant managers.
Working in a school nutrition program at the school district level.
Working in a school nutrition program where the school district enrollment is 40,000 or more or city population is 200,000 or more.
Working in state office for child nutrition programs, including nutrition education.
Faculty working in a college/university setting.
Principals, Superintendents, Teachers, etc. Does not include right to vote.
Optional membership category for retired or part-time school nutrition staff. Does not include a subscription to SN magazine or the right to vote in the annual SNA election.
Note: Contributions or gifts to SNA are not deductible as charitable contributions for federal income tax purposes. Contributions to the Foundation are deductible for IRS purposes. $2.00 of your national dues is used for your subscription to the SN magazine.
School Nutrition Association * 2900 S Quincy Street, Suite 700 * Arlington, VA 22206
