In 2016 the FDA announced new Nutrition Facts labeling for packaged foods to make it easier for consumers to make better informed food choices. So, exactly how do you decode the new information on that can or box you’re buying to make a healthy purchasing decision? Join our GMU panel to learn more about how the new labels can be part of your roadmap for good health.
Ype Von Hengst
Schedule of Events
10:00 AM Registration and Partners’ Hall Open
11:00 AM – 12:15 PM Public Tasting
For your lunch, taste the creations from all Middle and High School teams plus new menu samples from Fairfax County
12:30 PM – 1:45 PM Plenary Session and Awards Presentation
Door prizes will be announced
1:45 PM – 2:00 PM Awards Ceremony
Students wiil be challenged to create a delicious and appealing Smart Snack item
West Potomac HS
Students will be challenged to create a healthy school lunch on a tight budget while meeting high standards for nutrition, taste, presentation and creativity
Lake Braddock SS
Students wiil be challenged to create a delicious and appealing Back 2 Basics Breakfast item
West Potomac HS
Using approved ingredients and USDA school nutrition guidelines, middle and high school student teams demonstrate how they – the consumers – can impact the taste and reputation of the lunch line with creative approaches that benefit entire school systems. The lunch, breakfast and snack dishes are designed to bring restaurant-quality food to our school cafeterias. See who’s participating…
This year we have a range of presenters, panelists and speakers sharing ideas and information on food, nutrition and health, culinary and related career insight and more intriguing stuff. This fast-paced session will build up to the presentation of our awards to the top three teams and the winning recipe of the competition. Here's a sample of what you'll see.
The Expo Plenary
The Culinary Challenge
Farm to School programs, as a procurement model, are gaining traction in many school districts. In Falls Church, an entirely different Farm IN School model is growing – but along with lettuce, entrepreneurs are taking root through project-based STEM education. Find out how students are raising the food supply chain – and the bar – inside these school walls
Your $15 Registration Includes:
Public Tasting of Culinary Creations from all Middle and High School Teams
Expo with Over 15 Speakers, Panelists and Special Guests
Partners Hall with Exhibits, Recipes and Samples
Family and Consumer Sciences Instructor
Carl Sandburg Middle School, Alexandria
Heather Jones’ love for family and consumer sciences grew from her elementary and high school involvement in the Alabama 4-H and FCCLA. She earned a B.S in Human Environmental Sciences from the University of North Alabama and Master’s from Penn State in Youth and Family Education with a focus on extension education and outreach. She spent eight years in the non-profit sector including time with Virginia Cooperative Extension. In 2012 Heather switched careers and now teachers 7th and 8th graders in Family and Consumer Sciences in Fairfax County, courses in which enrollment continues to grow. Heather is actively involved in the Virginia Association of Family & Consumer Sciences, Virginia Association of Teachers of Family & Consumer Sciences, and Virginia Association for Career and Technical Education.
Brian Head - Chef
Fairfax County Public Schools
Food and Nutrition Services
Brian began his culinary career as a teenager working in local restaurants and learning the basics in the Culinary Academy at Chantilly High School. He graduated from Johnston and Wales with degrees in Culinary Arts and Food Service Management with a concentration in leadership.
Brian has worked for The Ritz Carlton Hotel in Tyson’s Corner, a local restaurant group, and as Sous Chef for a national food service group that runs the restaurants and cafes in the United States House of Representatives and Senate Office Buildings. In 2012 Brian received his Master’s Degree in Food and Nutrition Studies at George Mason University focused on Community Based Nutrition He interned with DC Central Kitchen and held positions as a Graduate Research Assistant and Teaching assistant for several professors, earning him the Department’s Graduate Student Community Service Award.
As Food Services Operation Specialist for FCPS Brian oversees cafeteria operations of 22 schools and manages all catering events and special functions.
Food Writer and Recipe Developer
Based in Washington, DC, Kristen Hartke is a regular contributor to the Washington Post and NPR and also works as website and social media manager for celebrity chef Carla Hall. Kristen gained professional restaurant experience in central Florida before going on to study photography and art criticism at the Corcoran College of Art and Design. A longtime vegetarian, she particularly enjoys exploring fresh ways to make favorite recipes and cooking with new ingredients, from aquafaba to different varieties of miso.
Clay Doubleday - Chef-Instructor Governors STEM Academy
Chantilly High School
Himself a graduate of Fairfax County Public Schools, Chef Doubleday has been an instructor at the Chantilly Academy for 24 years having worked in hotels and restaurants in DC, Boston and New York. He earned a BS in Political Science and Criminal Justice, a Master’s Degree in Education, and an Associates of Occupational Studies from the Culinary Institute of America. In 2004 he was honored as the Dulles Chamber of Commerce Teacher of the Year. His students have earned 30 State Championships in SkillsUSA culinary competitions and over $2,000,000 in scholarships. His students have competed in the Real Food for Kids’ Culinary Challenge since its inception.
Richard Crespin - CEO
As CEO of CollaborateUp, Richard Crespin works to accelerate collaboration among businesses, governments, and non-profits to co-create high impact solutions to shared problems at lower cost and in less time than traditional approaches. Over the course of his career he has worked with many Fortune 500 firms, foreign and domestic governments, international organizations, chambers of commerce, and numerous large and small non-governmental organizations. Richard serves as a Senior Fellow for the US Chamber of Commerce Foundation, a Senior Associate at the Center for Strategic and International Studies, an adjunct professor in The George Washington University where he teaches on public-private partnerships, and a featured lecturer on social innovation at Georgetown University and at the Harvard School of Public Health.
Ype Von Hengst, Chef / Co-Founder
Silver Diner & Silver New American Brasserie
Award-winning Chef Ype Von Hengst is co-founder of Silver Diner and Silver New American Brasserie, where he has received accolades for his highly creative, healthier menus that use fresh and local products. Born in the Netherlands, Von Hengst trained in some of Europe’s finest restaurants before coming to the U.S. where he oversaw a dozen premier restaurants in New York and Washington, D.C. At Silver Diner, he has garnered numerous awards for creating one of the most innovative healthy kid’s menus in the country. The menus have been featured in two independent academic articles, ChildObesity 180 and Tuft’s University Friedman School of Nutrition Science and Policy. Although many customers continue to choose Silver Diner classics, Ype has revolutionized the diner industry by introducing vegan, vegetarian and gluten-free menu items along with many other healthier, fresh and local items to wide customer acclaim. In 2017, Ype won an episode of Food Network’s Chopped, and donated his winnings to Doctors without Borders.
George Mason University
Department of Food and Nutrition Studies Graduate Program
Gennessy Bustillos, Meghan Graham,
Princess Hall, Adam Murphy,
Angela Onyeuka and Jackie Stumm
A partner with Real Food for Kids, GMU’s Department of Food and Nutrition Studies prepares students to address public health issues involving nutrition and food access, combining the science of nutrition with the culture of food to impact society and influence behavior changes that can improve public health and people’s access to quality food sources. The Department of Food and Nutrition Studies will launch an undergraduate program in the Fall of 2019.
Falls Church City Public Schools
In his role as Foodservice Director for Falls Church City Public Schools, Richard Kane is an advocate for fresh cooking in child nutrition. He holds a degree in Hotel and Restaurant Management from Johnson and Wales University and his approach to foodservice won him the 2011 National Magna Award and the Virginia Excellence Award for his Middle School Husky Chef Competition and the Youth Presidential award from the EPA. Richard believes that school food should use the freshest ingredients available and is striving to do just that by experimenting with Hydroponic plant and Aquaponic systems to give students the best food possible. His goal is to be an example for other school food programs around the country.
Regan Karlsen - Forward Food
Mid-Atlantic Food & Nutrition Coordinator
Regan is a holistic wellness chef, certified health coach and passionate advocate for a plant-based diet as a force for personal and global change. Originally trained in the French culinary tradition, she took a new direction when a family member was diagnosed with a chronic illness. She studied plant-based nutrition under Gabriel Cousens, MD MD(H) at his Tree of Life Rejuvenation Center in Arizona and now lives in Washington D.C. helping large institutions —hospitals, universities, K-12 school districts— incorporate more plant-based options into their menus, the plates of their staff, students & customers.
Amy Maclosky - Director
Food and Nutrition Services
Arlington County Public Schools
Amy Maclosky has been a school food service professional for the past 20 years. In Arlington her first objective was to equip all school kitchens for scratch cooking to provide all students with fresh-cooked meals. Her sustainable farm-to-school program, which she founded six years ago, forges relationships with local farmers so that fresh fruit, vegetables and other produce are a regular feature on school menus. Amy has represented Arlington Public Schools on the County's Urban Agriculture Committee, been nominated for the Green Patriot Award for best practices in sustainable agriculture and awarded the Role Model distinction by the Produce for Better Health Foundation.
School Board Member at Large
Fairfax County Public Schools
Ryan has served as an at-large member of the nation’s 10th largest school district since 2012 and has championed fresh and healthy food for students, curriculum internationalization, alumni engagement and legislative advocacy. He also serves as associate director of the Brookings Institute John L. Thornton China Center where he serves as senior administrator overseeing the Brookings-Tsinghua Center at Tsinghua University in Beijing. He is a member of the National Committee on U.S.-China Relations, and his writing has been published in the New York Times, Washington Post, Los Angeles Times and elsewhere. An FCPS graduate, Ryan holds a Master of International Affairs from Colunbia University and a Bachelor of Arts in Anthropology and East Asian Studies from UVA.
Peter Mecca, PhD - Instructor
George Mason High School, Falls Church
Prior to teaching Biology at George Mason High School, Dr. Peter Mecca served as the Instructional Systems Specialist for Science with the U. S. Department of Defense Schools. He has served as a public school teacher, administrator, and a university faculty member, is a certified Virginia Master Naturalist and recipient of the 2015 Virginia Soil and Water Conservation Education Teacher of the Year Award. In the past two years, his students received the Green Difference Award from GreenSchools (2016) and the Presidential Environmental Youth Award from the US EPA (2017). He holds B.S. and doctorate from Penn State, and M.A from Hood College.
Real Food For Kids is committed to working in collaboration with our partners to increase the quantities of healthful foods in our school systems, developing and delivering programs that educate our students and their families on making healthier lifestyle choices, and ensuring access to real whole foods for all school children.
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