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Contributors
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Dayle Hayes, MS, RD
Dayle Hayes is an award-winning author and educator. As a parent and member of the School Nutrition Association (SNA), Dayle has dedicated decades to making school environments healthy for students and staff. She collected success stories for Making It Happen, a joint CDC-USDA project; co-authored the 2014 Position of the Academy of Nutrition and Dietetics: Nutrition Guidance for Healthy Children Ages 2 to 11 Years; and was lead author for the 2018 Joint Position (Academy, SNA and Society for Nutrition Education and Behavior) and Practice Papers: Comprehensive Nutrition Programs and Services in Schools. Hayes served on the ADA Board of Directors, chairing the Public Initiative Team and Technology Task Force. She is a past president of the Montana Dietetic Association and past-chair of the School Nutrition Services Dietetic Practice Group, as well as the creator and co-administrator of the TIPS for School Meals That Rock FB group with 21,800 members.
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Chef RJ Harvey, RD, CEC
Chef RJ Harvey is a Certified Executive Chef (CEC) as well as a registered dietitian (RD) who loves to integrate delicious, beautifully presented food that is healthful for the mind, body and soul. Chef RJ honed his craft in some of the best kitchens in the country including The French Laundry and Alinea. During his career, Chef RJ has lent his expertise to the revitalization of hospital cuisine at Morrison Healthcare and school foodservice at Chartwells K-12. Currently, Chef RJ serves as the Culinary Director for Potatoes USA, the marketing board for all potatoes grown in the United States of America, where he works to strengthen the demand for U.S. potatoes on a global level in all channels through culinary development, potato type education, and brand promotion.