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April 14-18, 2025

Dallas, Texas

CACFP · Afterschool Meals · Summer Food

Afterschool Meals Track | CEU Specialty 4 | Intermediate

Expanding Your Afterschool Meals Program for Greater Impact

Discover how a local food program, in just five years, skyrocketed from serving 500 meals daily to 2,000. Learn how they cut costs, reduced waste, and maximized efficiency using ready-made food, all while collaborating with community sites and education leaders to expand their program’s impact.

  1. Learn strategies to grow your food program.
  2. Understand the time and cost-saving benefits of implementing ready-made meals.
  3. Discover how to partner with schools and offer congregate meals.

Presented by

Courtney Fritchen Web

Courtney Fritchen

Director of Child Nutrition, Boys and Girls Club Columbia Basin

Early Registration Rates

$519 Members | $629 Non-Members

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Raising Healthy, Happy Eaters From Their First Bites

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Snack-tacular Celebrations: Tasty Bites for Every Week

Taste Testing Like a Pro: Sensory-Assisted Food Introductions

Thriving Kids: Nurturing Health with Plant-Based Nutrition

Turning Yuck to Yum: Making Mealtimes Matter

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Beginners’ Guide to Crediting Recipes in the CACFP

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Great Grains! Taking the Guess Work Out of What’s Creditable

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Family Style Mealtime: Developing Language & Social Skills

Family Style Mealtime: Developing Math

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Nutrition-Focused Activities for the Head Start Classroom

Beyond Gardening: CACFP-Based Variety in Farm to ECE

Bringing Farm Fresh to Your CACFP

Cooking with Kids’ Kitchen: Seasonally Fresh Meals for CACFP

Cultivate Community: Serving Fresh & Local Foods with Efficiency

Cultivating the Core of Farm to ECE

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Find Your Farmer: Enrich Farm to ECE Through Producer Relationships

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Future-Proofing Farm to ECE: Strategic Approaches to Sustainability

Harvest of the Month: Local Food Exploration & Learning for Littles

Seeds of Hope

Straw Bales: A New Way to Garden

Aligning Community CACFP & School Nutrition for Greater Impact

Combating the Challenges of an At-Risk Rural Nutrition Program

Maximizing Meal Access in the Out-of-School Time Hours

Monitoring 101: Ensuring Compliance in SFSP and Afterschool Meals

The Dual Impact of Supper Programs on Food Insecurity & Families

From 30 Summer Lunches to 400 Grab and Go Meals in 2 Easy Moves

Funding Summer on a Shoestring and a Friend

Innovative Mapping Tools to Plan for Summer

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Thank you to our...

Partners
Sponsors

Exhibitors

Silver Level

Champion Foodservice

Food & Supply Source

Food For Good, Pepsico Foundation

General Mills

MH Miles Company, CPA, PC

Oliver Packaging and Equipment

Optimum Foods

 

Bronze Level

Amazing Fruit Products

Arlington Valley Farms

Ben E. Keith Company

Butter Buds

CenterPilot

Choice Partners Cooperative

Darlington Snacks

Dole Packaged Foods

E S Foods

Fresh Baby

Gaia 

Health-e Pro

Highland Beef Farms

Hiland Dairy Foods

IPS Rebates

JA Foodservice/Packaged Meal Kits

Kaplan Early Learning Company

Link2Feed

Logatot

McLane Hunger Solutions

Miss Olive's Meals and Snap Gourmet Foods

Myers and Stauffer LC

My Food Program

National Pork Board/Texas Pork Producers Association

Niagara Bottling, LLC

Novick Childcare Solutions

Peterson Farms Family of Companies

PrimeroEdge State Solutions

StarKist

SunButter

Tarrier Foods/Rockin'ola

The J.M. Smucker Co.

Whitsons Culinary Group

Your Part Time Controller (YPTC)

Nonprofit Level

Carolina Global Breastfeeding Institute (CGBI)

Dr. Yum Project

Institute of Child Nutrition

Early Learning Ventures

Mushroom Council

Penn State Extension Better Kid Care Program

Texas Department of Agriculture

UNC-CH, Go NAPSACC