Nourishing Resilience: How School Nutrition Professionals Can Support Students and Staff Through Trauma-Informed Practices
Dr. Carla Alpern, Ed.D.
Louisa County Public Schools
Assistant Superintendent for Pupil Personnel Services
Dr. Alpern is in her 30th year of education having been a high school special education teacher, middle school and elementary school building administrator, and currently a division-level administrator for the past 12 years overseeing special education and other student services such as counseling, nursing, and social work, including serving as division liaison for McKinney-Vento (homelessness) and foster care. With degrees from Syracuse University, George Mason University, and Regent University, Dr. Alpern also teaches at the graduate and doctoral level for both the University of Mary Washington and Liberty University in the areas of special education, educational leadership, and applied research.
Dr. Carla Alpern, Ed.D.
Louisa County Public Schools
Assistant Superintendent for Pupil Personnel Services
Dr. Alpern is in her 30th year of education having been a high school special education teacher, middle school and elementary school building administrator, and currently a division-level administrator for the past 12 years overseeing special education and other student services such as counseling, nursing, and social work, including serving as division liaison for McKinney-Vento (homelessness) and foster care. With degrees from Syracuse University, George Mason University, and Regent University, Dr. Alpern also teaches at the graduate and doctoral level for both the University of Mary Washington and Liberty University in the areas of special education, educational leadership, and applied research.
General Session: Chef Ann Foundation Panel Discussion - Growing and Upscaling the School Food Workforce
Chef Rachel Amato, MS
Virginia Beach City Public Schools
Director, Office of Food Services
Chef Amato graduated from Culinary Institute of America, where she earned a bachelor’s degree in Professional Studies, Culinary Arts Management in 2008. She earned a Master of Science in Hospitality and Tourism from Florida International University in May 2010. While working and completing her graduate degree, she was offered a position with Florida International University, where she was a visiting Professor at Tianjin University of Commerce/FIU in Tianjin, China. Since then, she moved back to the United States, working for Stratford University as the Hospitality Program Lead and subsequently for Virginia Beach City Public Schools with VBScratch. She is passionate about education and personal growth through professional development.
Chef Rachel Amato, MS
Virginia Beach City Public Schools
Director, Office of Food Services
Chef Amato graduated from Culinary Institute of America, where she earned a bachelor’s degree in Professional Studies, Culinary Arts Management in 2008. She earned a Master of Science in Hospitality and Tourism from Florida International University in May 2010. While working and completing her graduate degree, she was offered a position with Florida International University, where she was a visiting Professor at Tianjin University of Commerce/FIU in Tianjin, China. Since then, she moved back to the United States, working for Stratford University as the Hospitality Program Lead and subsequently for Virginia Beach City Public Schools with VBScratch. She is passionate about education and personal growth through professional development.
Pre-Conference Session: From Concept to Cafeteria: Developing Standardized Recipes for Program Success
Stephen Bewley
Virginia Department of Education, Office of School and Community Nutrition Programs
Community Nutrition Programs Lead Specialist
Stephen Bewley is the Community Nutrition Programs Lead Specialist for the Virginia Department of Education, Office of School and Community Nutrition Programs. In his role, he administers the Summer Food Service Program and At-Risk portion of the Child and Adult Care Food Program across the Commonwealth.
Stephen Bewley
Virginia Department of Education, Office of School and Community Nutrition Programs
Community Nutrition Programs Lead Specialist
Stephen Bewley is the Community Nutrition Programs Lead Specialist for the Virginia Department of Education, Office of School and Community Nutrition Programs. In his role, he administers the Summer Food Service Program and At-Risk portion of the Child and Adult Care Food Program across the Commonwealth.
It’s Your Moment to Grow: Farm to Tray with Indoor Hydroponics
Ben Block
Fork Farms
Regional Partnerships Director
Ben Block leads partnership development at Fork Farms, where he collaborates with educators, school districts, and community partners to design and launch sustainable hydroponic programs across classrooms, cafeterias, and shared community spaces. His work focuses on aligning funding, curriculum, and food service operations so each Flex Farm is thoughtfully integrated and positioned for long-term success, supporting student engagement, nutrition access, and local food resilience.
Grounded in a systems-oriented background spanning food distribution and urban planning, Ben brings a practical, big-picture perspective to his work. He believes deeply in the power of decentralized food production to boost local autonomy, foster health-focused communities, and engage students with real-world impact. Ben is energized by building relationships, fostering alignment among stakeholders, and helping communities translate shared values into durable, on-the-ground programs through school-based agriculture.
Ben Block
Fork Farms
Regional Partnerships Director
Ben Block leads partnership development at Fork Farms, where he collaborates with educators, school districts, and community partners to design and launch sustainable hydroponic programs across classrooms, cafeterias, and shared community spaces. His work focuses on aligning funding, curriculum, and food service operations so each Flex Farm is thoughtfully integrated and positioned for long-term success, supporting student engagement, nutrition access, and local food resilience.
Grounded in a systems-oriented background spanning food distribution and urban planning, Ben brings a practical, big-picture perspective to his work. He believes deeply in the power of decentralized food production to boost local autonomy, foster health-focused communities, and engage students with real-world impact. Ben is energized by building relationships, fostering alignment among stakeholders, and helping communities translate shared values into durable, on-the-ground programs through school-based agriculture.
Feeding the Future: Building Financially Sustainable Nutrition Programs Amid Rising Costs
Mike Borges, MBA
LINQ Nutrition
President and General Manger
Mike Borges, MBA is the President and General Manager of LINQ Nutrition. He leads LINQ’s nutrition division, driving innovation across K-12 operations to improve efficiency, compliance, and program quality. With more than twenty years in education technology and district partnerships, Mike has helped schools modernize finance, nutrition, and administrative systems. Before joining LINQ, he held senior leadership roles in education and technology organizations focused on operational transformation. He is known for his collaborative approach and commitment to helping districts achieve measurable outcomes that strengthen school meal programs and student support.
Mike Borges, MBA
LINQ Nutrition
President and General Manger
Mike Borges, MBA is the President and General Manager of LINQ Nutrition. He leads LINQ’s nutrition division, driving innovation across K-12 operations to improve efficiency, compliance, and program quality. With more than twenty years in education technology and district partnerships, Mike has helped schools modernize finance, nutrition, and administrative systems. Before joining LINQ, he held senior leadership roles in education and technology organizations focused on operational transformation. He is known for his collaborative approach and commitment to helping districts achieve measurable outcomes that strengthen school meal programs and student support.
Rural Non-Congregate Mail Delivery: Panel Discussion
Brandyn Burkholder
Accomack County Public Schools
Foodservice/Child Nutrition Supervisor
Brandyn Burkholder
Accomack County Public Schools
Foodservice/Child Nutrition Supervisor
Supper & Support: Leveraging Food Service to Strengthen Community Ties
It’s Your Moment to Grow: Farm to Tray with Indoor Hydroponics
Lindsay Capo
Fairfax County Public Schools Food and Nutrition Services
Operations Specialist, Food and Nutrition Services
Lindsay has over 20 years of experience across school nutrition programs, K–12 operations, and commercial foodservice, supported by formal education in hospitality and culinary arts. Her current work spans school foodservice operations, Summer and Afterschool Meal Programs, and regulatory compliance. A proven leader in managing complex, multi-site programs, Lindsay brings a strong focus on efficiency, cost control, and continuous improvement. She is highly skilled in training and developing teams, streamlining processes, coordinating logistics, and, most importantly, feeding kids well.
It’s Your Moment to Grow: Farm to Tray with Indoor Hydroponics
Lindsay Capo
Fairfax County Public Schools Food and Nutrition Services
Operations Specialist, Food and Nutrition Services
Lindsay has over 20 years of experience across school nutrition programs, K–12 operations, and commercial foodservice, supported by formal education in hospitality and culinary arts. Her current work spans school foodservice operations, Summer and Afterschool Meal Programs, and regulatory compliance. A proven leader in managing complex, multi-site programs, Lindsay brings a strong focus on efficiency, cost control, and continuous improvement. She is highly skilled in training and developing teams, streamlining processes, coordinating logistics, and, most importantly, feeding kids well.
Rural Non-Congregate Mail Delivery: Panel Discussion
Alan Caraballo
K12 Food Solutions
Chief Operating Officer
After graduating high school on the rural Eastern Shore of Maryland and serving in the Army, Alan started learning and loving the K12 Food Service Industry in 2005. While living in Sandston Virginia, Alan worked with many of the 130 plus school systems in Virginia. Getting to know and love the people, cultures, and amazing geography of the state. Alan has enjoyed every aspect of the business from bids, contracts, menus, working in kitchens, sampling students, and working with menu planners and directors. Alan has a deep respect for all his K12 Foodservice colleagues and takes pride in helping children in need of a healthy meal. Alan has an amazing Summer Feeding program to offer that supplies students and districts the opportunity to receive fully reimbursable meals directly to their doorsteps.
Alan Caraballo
K12 Food Solutions
Chief Operating Officer
After graduating high school on the rural Eastern Shore of Maryland and serving in the Army, Alan started learning and loving the K12 Food Service Industry in 2005. While living in Sandston Virginia, Alan worked with many of the 130 plus school systems in Virginia. Getting to know and love the people, cultures, and amazing geography of the state. Alan has enjoyed every aspect of the business from bids, contracts, menus, working in kitchens, sampling students, and working with menu planners and directors. Alan has a deep respect for all his K12 Foodservice colleagues and takes pride in helping children in need of a healthy meal. Alan has an amazing Summer Feeding program to offer that supplies students and districts the opportunity to receive fully reimbursable meals directly to their doorsteps.
Cafeteria Remodel 101
Cory Clark
AmTab Manufacturing
Virginia Manager - Education Partnerships
Cory brings more than 17 years of experience serving K–12 school districts across Virginia and beyond. He spent 15 years working closely with school divisions in the cap and gown industry before transitioning into educational furniture sales over the past two years. As the Virginia Manager of Education Partnerships at AmTab, Cory leads strategic partnerships with districts across the Commonwealth, helping schools enhance learning and dining environments through innovative, high-quality furniture solutions that support student engagement and educational success.
Cory Clark
AmTab Manufacturing
Virginia Manager - Education Partnerships
Cory brings more than 17 years of experience serving K–12 school districts across Virginia and beyond. He spent 15 years working closely with school divisions in the cap and gown industry before transitioning into educational furniture sales over the past two years. As the Virginia Manager of Education Partnerships at AmTab, Cory leads strategic partnerships with districts across the Commonwealth, helping schools enhance learning and dining environments through innovative, high-quality furniture solutions that support student engagement and educational success.
Rural Non-Congregate Mail Delivery: Panel Discussion
Brandon Comer
Feeding Southwest Virginia
Director of Children’s Programs
Brandon Comer currently serves as Director of Children’s Programs at Feeding Southwest Virginia, a member food bank of Feeding America. She first became involved with the organization as a volunteer in 2017, supporting the launch of the Children’s Fresh Meal Program aboard the Café To Grow food truck. Since then, Brandon has held multiple leadership roles—including Program Lead for the CACFP food truck program, Nutrition Coordinator, and Children’s Programs Representative—before assuming the Director role in 2019.
Under Brandon’s leadership, Children’s Programs have expanded significantly, growing CACFP and SFSP services by more than 75% and launching a second production kitchen at the Abingdon warehouse to increase access to fresh meals for children in far Southwest Virginia. She also reimagined a legacy produce initiative into a highly successful Kids Farmers Market Program, which now serves more than 30 partner agencies annually and distributed nearly 425,000 pounds of free, fresh, local produce to children and families last year alone. Working in close collaboration with community partners, Brandon and her team served nearly 275,000 meals during the summer of 2025, advancing equitable access to nutritious food for children across the region.
Brandon Comer
Feeding Southwest Virginia
Director of Children’s Programs
Brandon Comer currently serves as Director of Children’s Programs at Feeding Southwest Virginia, a member food bank of Feeding America. She first became involved with the organization as a volunteer in 2017, supporting the launch of the Children’s Fresh Meal Program aboard the Café To Grow food truck. Since then, Brandon has held multiple leadership roles—including Program Lead for the CACFP food truck program, Nutrition Coordinator, and Children’s Programs Representative—before assuming the Director role in 2019.
Under Brandon’s leadership, Children’s Programs have expanded significantly, growing CACFP and SFSP services by more than 75% and launching a second production kitchen at the Abingdon warehouse to increase access to fresh meals for children in far Southwest Virginia. She also reimagined a legacy produce initiative into a highly successful Kids Farmers Market Program, which now serves more than 30 partner agencies annually and distributed nearly 425,000 pounds of free, fresh, local produce to children and families last year alone. Working in close collaboration with community partners, Brandon and her team served nearly 275,000 meals during the summer of 2025, advancing equitable access to nutritious food for children across the region.
Poured from the Heart: Elevating Milk Experiences and Dairy‑Powered Breakfasts That Nourish Every Bite
Cindy Cooper
The Dairy Alliance
Assistant Director, Health and Wellness
Roseann Liberatore is a registered dietitian and Senior Manager of Health & Wellness with The Dairy Alliance. She earned her Bachelor of Science in Nutrition from Penn State University and completed her Dietetic Internship through Utah State University. Her professional background spans school nutrition, clinical nutrition, and community wellness.
With more than twenty-five years of experience, Roseann brings a strong foundation in leadership and program management to her work across Virginia. She partners with state agencies, school divisions, and health professionals to guide, implement, and evaluate health and wellness initiatives that elevate student nutrition and expand access to dairy’s powerful nutritional benefits. Her work focuses on leading strategic collaborations and developing resources that help partners expand access to dairy nutrition opportunities.
Roseann is an active member of the School Nutrition Association, the Academy of Nutrition and Dietetics, and the Virginia Academy of Nutrition and Dietetics. Outside of work, she enjoys traveling, gardening, and joining local running groups. She and her husband have two college-aged sons and two energetic chocolate labs who keep life lively.
Cindy Cooper
The Dairy Alliance
Assistant Director, Health and Wellness
Roseann Liberatore is a registered dietitian and Senior Manager of Health & Wellness with The Dairy Alliance. She earned her Bachelor of Science in Nutrition from Penn State University and completed her Dietetic Internship through Utah State University. Her professional background spans school nutrition, clinical nutrition, and community wellness.
With more than twenty-five years of experience, Roseann brings a strong foundation in leadership and program management to her work across Virginia. She partners with state agencies, school divisions, and health professionals to guide, implement, and evaluate health and wellness initiatives that elevate student nutrition and expand access to dairy’s powerful nutritional benefits. Her work focuses on leading strategic collaborations and developing resources that help partners expand access to dairy nutrition opportunities.
Roseann is an active member of the School Nutrition Association, the Academy of Nutrition and Dietetics, and the Virginia Academy of Nutrition and Dietetics. Outside of work, she enjoys traveling, gardening, and joining local running groups. She and her husband have two college-aged sons and two energetic chocolate labs who keep life lively.
Poured from the Heart: Elevating Milk Experiences and Dairy‑Powered Breakfasts That Nourish Every Bite
Cindy Cooper, MPS, SNS
The Dairy Alliance
Assistant Director of Health and Wellness
Cindy Cooper is the Assistant Director of Health and Wellness for The Dairy Alliance, bringing more than twenty-eight years of experience in school nutrition and leadership. She holds dual Bachelor of Science degrees in Biology/Chemistry and Food and Dietetics from Tennessee Technological University, along with a master’s degree in professional leadership.
Cindy’s career includes serving as a School Nutrition Program Director and holding multiple roles at the Tennessee Department of Education, including Consultant, Training Coordinator, and External Branch Director, where she led statewide initiatives supporting compliance, training, and operational improvement.
At The Dairy Alliance, Cindy has been instrumental in advancing the Milk Dispenser Initiative throughout the Southeast, helping schools elevate the school milk experience and increase student milk consumption while also reducing waste and strengthening engagement. She has also been a dedicated leader in the Tennessee School Nutrition Association (TSNA), serving as State President and launching the TSNA Culinary Academy to elevate culinary skills across the state.
Outside of work, Cindy enjoys life with her husband and their three dogs, along with baking, working out, and gardening.
Cindy Cooper, MPS, SNS
The Dairy Alliance
Assistant Director of Health and Wellness
Cindy Cooper is the Assistant Director of Health and Wellness for The Dairy Alliance, bringing more than twenty-eight years of experience in school nutrition and leadership. She holds dual Bachelor of Science degrees in Biology/Chemistry and Food and Dietetics from Tennessee Technological University, along with a master’s degree in professional leadership.
Cindy’s career includes serving as a School Nutrition Program Director and holding multiple roles at the Tennessee Department of Education, including Consultant, Training Coordinator, and External Branch Director, where she led statewide initiatives supporting compliance, training, and operational improvement.
At The Dairy Alliance, Cindy has been instrumental in advancing the Milk Dispenser Initiative throughout the Southeast, helping schools elevate the school milk experience and increase student milk consumption while also reducing waste and strengthening engagement. She has also been a dedicated leader in the Tennessee School Nutrition Association (TSNA), serving as State President and launching the TSNA Culinary Academy to elevate culinary skills across the state.
Outside of work, Cindy enjoys life with her husband and their three dogs, along with baking, working out, and gardening.
Procurement in Action: Mock Bid Workshop
Crystal Crutchfield, SNS
Virginia Department of Education, Office of School and Community Nutrition Programs
Business Operations Coordinator
Crystal Crutchfield is the Business Operations Coordinator for the Virginia Department of Education’s Office of School and Community Nutrition Programs. She oversees policy development, procurement, claims processing, and financial management, ensuring compliance and operational excellence across Virginia’s school nutrition programs. Crystal holds a Bachelor of Science in Management from Longwood University and earned her School Nutrition Specialist (SNS) credential in 2023.
With more than two decades of experience in sales, operations and school nutrition, Crystal has served as a Food Service Director, regional specialist, and lead compliance specialist before assuming her current role. She is passionate about leveraging sound financial management to strengthen school meal programs and ensure equitable access to nutritious meals for all children.
Crystal Crutchfield, SNS
Virginia Department of Education, Office of School and Community Nutrition Programs
Business Operations Coordinator
Crystal Crutchfield is the Business Operations Coordinator for the Virginia Department of Education’s Office of School and Community Nutrition Programs. She oversees policy development, procurement, claims processing, and financial management, ensuring compliance and operational excellence across Virginia’s school nutrition programs. Crystal holds a Bachelor of Science in Management from Longwood University and earned her School Nutrition Specialist (SNS) credential in 2023.
With more than two decades of experience in sales, operations and school nutrition, Crystal has served as a Food Service Director, regional specialist, and lead compliance specialist before assuming her current role. She is passionate about leveraging sound financial management to strengthen school meal programs and ensure equitable access to nutritious meals for all children.
General Session: Chef Ann Foundation Panel Discussion - Growing and Upscaling the School Food Workforce
Bruce Davis
Prince Edward County
Supervisor of School Nutrition
Bruce Davis is the Supervisor of School Nutrition for Prince Edward County Public Schools in Farmville, Virginia, with 18 years of service in child nutrition and more than 30 years of experience in the food service industry. A graduate of The Culinary Institute of America, Bruce has worked in restaurants, country clubs, and food management companies across the Mid-Atlantic and Northeast. He serves on the Virginia Department of Education Child Nutrition Programs Advisory Board, the Virginia Department of Agriculture and Consumer Services Advisory Council, and is President of the Southside Co-op. In addition, he is a board member of the Rotary Club of Farmville, FACES Food Pantry, and the Prince Edward–Farmville Youth Association.
Bruce Davis
Prince Edward County
Supervisor of School Nutrition
Bruce Davis is the Supervisor of School Nutrition for Prince Edward County Public Schools in Farmville, Virginia, with 18 years of service in child nutrition and more than 30 years of experience in the food service industry. A graduate of The Culinary Institute of America, Bruce has worked in restaurants, country clubs, and food management companies across the Mid-Atlantic and Northeast. He serves on the Virginia Department of Education Child Nutrition Programs Advisory Board, the Virginia Department of Agriculture and Consumer Services Advisory Council, and is President of the Southside Co-op. In addition, he is a board member of the Rotary Club of Farmville, FACES Food Pantry, and the Prince Edward–Farmville Youth Association.
Creating Successful Food Bars: What Staff Need to Know
Erica Davis, MCN, RDN, SNS
Virginia Department of Education, Office of School and Community Nutrition Programs
School Nutrition Programs Regional Specialist
Erica Davis, MCN, RDN, SNS, serves as a School Nutrition Programs Regional Specialist for the Virginia Department of Education’s Office of School and Community Nutrition Programs. In this role, she provides technical assistance and ensures compliance in the administration of the federal child nutrition programs across the Commonwealth. Additionally, she participates in multiple special project teams within the Office. Erica has worked and volunteered in several roles within children’s health and wellness over the last 15 years. She holds a Master’s degree in Nutrition and the School Nutrition Specialist (SNS) credential from the School Nutrition Association.
Erica Davis, MCN, RDN, SNS
Virginia Department of Education, Office of School and Community Nutrition Programs
School Nutrition Programs Regional Specialist
Erica Davis, MCN, RDN, SNS, serves as a School Nutrition Programs Regional Specialist for the Virginia Department of Education’s Office of School and Community Nutrition Programs. In this role, she provides technical assistance and ensures compliance in the administration of the federal child nutrition programs across the Commonwealth. Additionally, she participates in multiple special project teams within the Office. Erica has worked and volunteered in several roles within children’s health and wellness over the last 15 years. She holds a Master’s degree in Nutrition and the School Nutrition Specialist (SNS) credential from the School Nutrition Association.
Supper & Support: Leveraging Food Service to Strengthen Community Ties
It’s Your Moment to Grow: Farm to Tray with Indoor Hydroponics
Using AI to Transform School Nutrition
Melissa DeAngelo, MPH, MS, RDN
Fairfax County Public Schools
School Nutrition & Food Services Leader
Melissa DeAngelo is a Registered Dietitian with over 25 years of diverse experience in the field of nutrition. Throughout her career, she has worked in various nutrition settings, but working in school food is her favorite! Melissa finds her work most fulfilling when she can create positive change that benefits both students and the wider community. She takes pride in fostering an empowering and innovative work culture. In her current role at FNS, Melissa focuses on building dynamic teams that are dedicated to providing students with nutritious, culturally inclusive, and delicious meals.
It’s Your Moment to Grow: Farm to Tray with Indoor Hydroponics
Using AI to Transform School Nutrition
Melissa DeAngelo, MPH, MS, RDN
Fairfax County Public Schools
School Nutrition & Food Services Leader
Melissa DeAngelo is a Registered Dietitian with over 25 years of diverse experience in the field of nutrition. Throughout her career, she has worked in various nutrition settings, but working in school food is her favorite! Melissa finds her work most fulfilling when she can create positive change that benefits both students and the wider community. She takes pride in fostering an empowering and innovative work culture. In her current role at FNS, Melissa focuses on building dynamic teams that are dedicated to providing students with nutritious, culturally inclusive, and delicious meals.
Rural Non-Congregate Mail Delivery: Panel Discussion
Curtis Dickerson
Fredericksburg Regional Food Bank
Distribution Services Manager
Curtis Dickerson is currently the Manager of Distribution and Logistics at the Fredericksburg Regional Food Bank after serving as Children's Program Coordinator for the past 3 years. Before coming to the Fredericksburg Regional Food Bank, Curtis worked for 17 years at the Boys & Girls Club of the Rappahannock Region. During his time, he helped grow the School Pantry Program and the Summer Nutrition Program. Curtis has always had a passion for working with children and helping those in need, which he can continue with his work at the Fredericksburg Regional Food Bank.
Curtis Dickerson
Fredericksburg Regional Food Bank
Distribution Services Manager
Curtis Dickerson is currently the Manager of Distribution and Logistics at the Fredericksburg Regional Food Bank after serving as Children's Program Coordinator for the past 3 years. Before coming to the Fredericksburg Regional Food Bank, Curtis worked for 17 years at the Boys & Girls Club of the Rappahannock Region. During his time, he helped grow the School Pantry Program and the Summer Nutrition Program. Curtis has always had a passion for working with children and helping those in need, which he can continue with his work at the Fredericksburg Regional Food Bank.
Rural Non-Congregate Mail Delivery: Panel Discussion
Jeff Dodge
K12 Food Solutions
Chief Executive Officer
With over 25 years in the foodservice brokerage industry and 15 years dedicated to K-12 foodservice, Jeff Dodge specializes in helping school districts and manufacturers navigate the unique challenges of NSLP, SFSP, and CACFP regulated buying patterns. While driving participation and operational success. A Virginia native, Jeff was born, raised, and educated in Prince William County Public Schools, and spent a significant portion of his career working directly in the Virginia market. That experience shaped his passion for K-12 foodservice and his commitment to feeding kids well. Today, Jeff works closely with districts nationwide to deliver practical, student-approved menu solutions that operators can execute and programs can sustain.
Jeff Dodge
K12 Food Solutions
Chief Executive Officer
With over 25 years in the foodservice brokerage industry and 15 years dedicated to K-12 foodservice, Jeff Dodge specializes in helping school districts and manufacturers navigate the unique challenges of NSLP, SFSP, and CACFP regulated buying patterns. While driving participation and operational success. A Virginia native, Jeff was born, raised, and educated in Prince William County Public Schools, and spent a significant portion of his career working directly in the Virginia market. That experience shaped his passion for K-12 foodservice and his commitment to feeding kids well. Today, Jeff works closely with districts nationwide to deliver practical, student-approved menu solutions that operators can execute and programs can sustain.
From Trend to Tray: Engaging Students to Market Your School Meals
Mia Donley, MPH, RDN
Fairfax County Public Schools
Registered Dietitian
Mia Donley, MPH, RDN, is a Registered Dietitian with over eight years of experience specializing in culturally respectful nutrition care and community health. She holds a Bachelor of Science from Auburn University and a Master of Public Health from the University of Minnesota. Her expertise includes training, compliance, and program development, honed while previously coordinating state programs for the National School Lunch Program (NSLP) and SNAP-Ed. Notably, she led critical marketing and outreach efforts for the P-EBT program, earning the Colorado Tom Clements Better Government Award for Outstanding Service in 2021. Currently, Mia leads training and marketing for Fairfax County Public Schools' Food and Nutrition Services. In this role, she develops comprehensive training programs for new kitchen managers and passionately shares the exciting, impactful work of school meals with the community.
Mia Donley, MPH, RDN
Fairfax County Public Schools
Registered Dietitian
Mia Donley, MPH, RDN, is a Registered Dietitian with over eight years of experience specializing in culturally respectful nutrition care and community health. She holds a Bachelor of Science from Auburn University and a Master of Public Health from the University of Minnesota. Her expertise includes training, compliance, and program development, honed while previously coordinating state programs for the National School Lunch Program (NSLP) and SNAP-Ed. Notably, she led critical marketing and outreach efforts for the P-EBT program, earning the Colorado Tom Clements Better Government Award for Outstanding Service in 2021. Currently, Mia leads training and marketing for Fairfax County Public Schools' Food and Nutrition Services. In this role, she develops comprehensive training programs for new kitchen managers and passionately shares the exciting, impactful work of school meals with the community.
Starting from Scratch
Brandy Dreibelbis, Chef
Chef Ann Foundation
Executive Director of Culinary
Brandy Dreibelbis is the Executive Director of Culinary for the Chef Ann Foundation. Prior to joining the CAF team in 2020 she was the Director of Food Services for NOSH at the Napa Valley Unified School District in Napa, CA. Brandy was hired in 2017 as the first Director of Food Services of NVUSD and asked to transition the department from an out-sourced food services program to a scratch cooked, self-operating program.
NOSH was awarded an Innovation Award in 2019 for Fresh and Sustainable Kitchens. Prior to moving to Napa, Brandy was the Executive Chef/District Manager of the School Food Project for the Boulder Valley School District in Boulder, CO. The School Food Project at Boulder Valley School District is one of the top rated school lunch programs in the country.
Brandy Dreibelbis, Chef
Chef Ann Foundation
Executive Director of Culinary
Brandy Dreibelbis is the Executive Director of Culinary for the Chef Ann Foundation. Prior to joining the CAF team in 2020 she was the Director of Food Services for NOSH at the Napa Valley Unified School District in Napa, CA. Brandy was hired in 2017 as the first Director of Food Services of NVUSD and asked to transition the department from an out-sourced food services program to a scratch cooked, self-operating program.
NOSH was awarded an Innovation Award in 2019 for Fresh and Sustainable Kitchens. Prior to moving to Napa, Brandy was the Executive Chef/District Manager of the School Food Project for the Boulder Valley School District in Boulder, CO. The School Food Project at Boulder Valley School District is one of the top rated school lunch programs in the country.
