Sponsored by…

Once again this year FASI is brought to you by the great folks at Unilever Food Solutions in partnership with MenuTrinfo.


Would you like to attend FASI this year? It’s easier than ever as the event is online. Opening remarks will begin Wednesday, February 24th at 1PM EST with speakers continuing until approximately 5PM EST. The session on Thursday should begin by 9AM EST and is expected to end by 3PM EST.

We have amazing speakers and an agenda that just will wow you! We are trying once again to be able to offer Continuing Educational Credits through the Academy of Nutrition and Dietetics. Watch here for updates on that topic!

(This event is only for those employed by a management company, a college/university, restaurant or food service group. Filling out this registration here does not guarantee admittance into the event. Vendors, bloggers, food safety trainers, and others who support the industry will need to be approved prior to being allowed to attend the symposium.)

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FASI is Honored to Include a Lively Discussion with These Industry Trailblazers:

Who’s Invited?
Owners
Dining Directors
Food Safety Managers Registered Dietitians & Chefs
District Managers
Regional Managers
Leaders in the Food Allergy Space
Meeting Planners
Industries we cover
Non-Commercial Food Service
College Dining
Private Dining
B & I Dining
Hospital and Institution Dining
Think Captive Audience Foods Sports
Catering

Tentative Topics and Speakers:

(subject to change)

Tea – a beverage of choice in the new Dietary Guidelines for Americans – Joy Dubost, PhD, RD, LDN: Head of Nutrition and Health, Unilever

Independent Schools tackle food allergies – Peter Walker, Heather Vaillette,

FAACT resources and review of non profits and their roles – Eleanor Garrow, Founder and CEO, FAACT

Holistic wellness, immunity updates and toolkit – Stephanie Weaver, RD, Unilever

Stock epinephrine: How we got there 1st – Rochelle L’Italien, University of New Hampshire

CFSAN: FDA food allergy update and Q&A – Dr. Stefano Luccioli, FDA

Food Allergies / Celiac Disease Disability Laws – Mary Vargas, Esquire: Stein & Vargas, LLC

Food Allergy Research update and Quality of Life Considerations – Dr. Shahzad Mustafa from Rochester Regional Health

Available food allergy tests kits and how to use them properly – Claire Peacock, MenuTrinfo™, LLC and Emily Allertox

Unilever chef product demo / Unilever Fair Kitchens program mental health resources – Chef Rob, Unilever

Communication is the key: Interdisciplinary policy planning and accountability in University dining – Jen Jobrack

Certification and accredited training options for Food Service: CFF by Kitchens with Confidence from MenuTrinfo and AllerTrainBetsy Craig President, MenuTrinfo™, LLC


FASI 3.0 Registration

Use this form to register for FASI 3.0 February 24 & 25, 2021.
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(This event is only for those employed by a management company, a college/university, restaurant or food service group. Filling out this registration here does not guarantee admittance into the event. Vendors, bloggers, food safety trainers, and others who support the industry will need to be approved prior to being allowed to attend the symposium.)