WSNA 2018

on Monday, 13 August 2018. Posted in Blog & News

Last week, school meal program employees gathered at the Tacoma Convention Center to attend the annual Washington School Nutrition Association Conference. This event allows attendees to participate in nutritional classes and learn about new products that can be incorporated into school meal menus! WSPC staff had the opportunity to speak with attendees from across the state and share information about how Washington potatoes can benefit meal programs! As the show went on, our “Spin to Win” contest proved to be a crowd favorite! People were lining up to test their luck with our prize wheel! WSPC passed out several promotional items including aprons, oven mitts, coffee mugs, insulated cups, tumblers, phone wallets, chip clips, potato stress balls, spatulas, lunch boxes, cookbooks and more! On Monday night staff members attended the conference “Night of Entertainment.” This event was a 70’s themed sock hop! WSPC staff got creative and dressed up as the “Pink Potato Ladies.” This social event allowed attendees to have some fun and get to know one another! Without a doubt, this event was a huge success! Many people throughout our state took home an important message: potatoes are a versatile, popular, affordable and nutritious vegetable that can be easily incorporated into school meals and provide students with key vitamins and minerals!

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Encouraging school foodservice operators to use more poatoes

Encouraging school foodservice operators to use more poatoes

As America’s Favorite Vegetable, potatoes can help provide students with the nutrients and energy they need to do their best during the school day. That’s why it’s important to remind school foodservice operators that potatoes are not only delicious, but also cost-effective and a nutritious addition to the school menu. In partnership with the School Nutrition Association (SNA), two webinars featured potatoes.  The first webinar, “Maximize Your Menus and Minimize Labor Constraints with Potatoes”, showcased potatoes through on-trend, student-friendly menu innovations and solutions to ease labor strains. The second webinar, “Fun Summer Feeding with Potatoes”, showcased how putting potatoes at the center of the plate can enhance summer feeding programs in fresh and fun ways. Both webinars included a live cooking demonstration with Potatoes USA Culinary Director Chef RJ Harvey, RD and Award-Winning Author Dayle Hayes, MS, RD. The demonstrations were pre-recorded in the Potatoes USA Spud Lab and were a big hit with the participants. Webinars Key Takeaways: Nutritional benefits of potatoes at an affordable price How potatoes can limit food waste Ways potatoes can take over as the center of the plate How serving potatoes to children over the summer can be fun Upon webinar completion, attendees were able to earn continuing education credits. All recipes and resources utilized in the webinar are available on the SNA website for future download. Following are some quotes from the operators who were very engaged in the webinar chat. “My favorite Webinar I’ve seen so far this year. VERY helpful and insightful. Well Done!”  “Love Dayle and RJ as a team. Can they please start a cooking youtube series? ‘Dayle and RJ: Potatoes for All!’” “Great webinar, gained new ideas for using potatoes. Thank you!” SNA is recognized as the authority on school nutrition and utilizes weekly webinars to educate their 50,000+ members. For more information on K-12 School Foodservice marketing activities, email

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