The Training ScheduleSession details and meeting materials

National Efforts to Adapt Food Service Guidelines Operations in Light of COVID-19

Tuesday, May 4, 2021, 3:30 PM – 4:30 PMVirtual

National culinary and food service experts will describe the adaptations they are developing to provide healthy options in the wake of COVID-19. Discussion will include food service business management, food procurement and sourcing practices, and innovations that will be needed to keep the industry profitable.


  1. Deanne Brandstetter, MBA, RDN, CDN, FAND Vice President of Nutrition and Wellness Compass Group, North America, New York, NY
  2. Sean Leer, CEO GS Foods Group, Inc., Good Source Solutions, Inc., Gold Star Foods, Inc., Ontario, CA
  3. Brad Barnes, CMC Director, CIA Consulting and Industry Programs The Culinary Institute of America, Greenwich, CT

Learning Objectives:

  1. Identify available national food service partners and resources to support implementation of SPAN, REACH, and HOP nutrition standards strategy
  2. Describe the adaptations that national food service vendors and partners have developed to provide healthy nutrition options in response to COVID-19 conditions affecting food service operations
  3. Discuss how to apply food service adaptations to recipient project settings


Joel Kimmons, PhD Health Scientist, Healthy Food Environments Team Obesity Prevention and Control Branch, DNPAO, CDC, Atlanta, GA

The following documents and media are related to this event: