REGISTRATION SESSIONS WINTER CONFERENCE HOME
Greg Christian is a highly successful consultant, chef, author, and entrepreneur offering solutions to help transform food service into a more sustainable entity. Greg’s efforts as founder and developer of the Organic School Project have been recognized on a national as well as local level. His involvement with the Organic School Project and background in the food service sector led him to launch Beyond Green Sustainable Food Partners, a sustainability consulting firm, which provides organizations in the industry with in-house dining services, sustainable solutions, implementation strategies, and the expertise to adopt sustainable operations.
BS Northern Illinois University 1994Illinois Advisory Board MemberOver 20 years sales experience including 15 in K12
Stefanie Giannini is a speaker, educator and content creator with a fierce passion for personal, leadership and organizational development. She holds a bachelor’s in Food & Nutrition Management from Arizona State University and a master’s in Organizational Leadership and Learning from George Washington University. She is currently the Director of Food and Nutrition Services for Marquardt School District 15 and the founder of IVATI, a consulting business on a mission to inspire and cultivate every individual's identity and development as a leader through public speaking, consulting and content creation.
Michele Clark is a registered dietitian nutritionist and an Account Manager at National Food Group with eight years of experience in the school nutrition industry. Her passion is school nutrition and has a goal to reshape the idea of school lunch. Michele understands many sides of the industry as she has worked as a foodservice director in the St Louis Area as well as her current role in the manufacturer realm. Currently Michele is a member of the ILSNA industry board and has been involved since 2018.
Connie Crawley is the Food Service Director of Lincoln Elementary School District 27 in Lincoln, IL, serving five elementary schools totaling 1100 students in Central Illinois. She leads a team of 16 cooks, managing the entire food procurement of an SFA. She is responsible for creating breakfast and lunch menus that follow the USDA and ISBE nutritional guidelines. Throughout the school year she provides training for staff so that they are kept current on the new policies/procedures as well as supplies information to teachers for them to incorporate fruit and vegetables into their daily lessons. LESD 27 also partners with community organizations during summer months to offer lunch to children 18 and under funded by USDA. She is responsible for creating the menu, ordering food, and organizing staff and volunteers.
Ken Wasco has delivered over 6,000 conference keynote and seminar presentations across the United States and Canada. His presentations are timely, dynamic, humorous and connect with audiences across the spectrum.