2024 ReFED Food Waste Solutions Summit
June 11-13, 2024 | Baltimore, MD
Baltimore Convention Center
Brandy Dreibelbis
Executive Director of Culinary
Chef Ann Foundation
Bio:
Brandy Dreibelbis is a professional chef and former school food director committed to creating a model school lunch program for children across the country. Brandy has been a professional chef for over 20 years and working on school food reform for 15 years. Brandy received her Bachelor of Science in Hotel, Restaurant, Tourism Management from East Stroudsburg University in Pennsylvania and her Culinary Arts Certificate from Culinary School of the Rockies in Colorado.
Brandy has held positions as the former Executive Chef of the flagship Whole Foods Market Pearl Street in Boulder, Colorado and Executive Chef of the award winning Blue Moon Restaurant in Rehoboth Beach, DE.
In 2009 Brandy joined Chef Ann Cooper at Boulder Valley School District’s The School Food Project, helping to lead a healthy school food movement that would lead the country in school food reform. Then in 2017, Brandy moved to Napa, CA where she was hired as the first district Food Service Director and was tasked with creating a self-operating, scratch cook program. NOSH, Napa’s Operative for School food Health, was created at Napa Valley Unified School District and quickly became a leader in the school food world, winning an innovation award and setting an example for healthy school food programs in CA.
In 2020, Brandy joined back up with Chef Ann Cooper at the Chef Ann Foundation to help carry on the mission and vision of CAF through providing tools, technical assistance, training and funding to school districts to promote healthier school food. As the Executive Director of Culinary, Brandy has spent the past 4 years helping school districts across the country serve better food to school aged students and has been an advocate for school food reform.
Schedule
Wednesday, June 12
11:00am - 12:00pm
The ABCs of Reducing Food Waste in Schools: Nurturing Healthy Habits in the Classroom and Beyond
Breakout Session 1
How can we instruct and instill better food habits from the halls of the classroom to the cafeteria while nurturing healthy habits in students? Join us for an insightful discussion on implementing strategies to minimize food waste and promote nutrition in educational settings. This session will cover how a combination of strategies and interventions — like marketing healthy choices, providing nutrition education, and offering hands-on cooking and gardening programs for students — effectively work in unison to instill lifelong habits of mindful consumption from the classroom to their homes.