Webinars

The Nutrition Resource Center (NRC), staffed by registered dietitians and nutrition professionals, is your resource for all things nutrition, food safety, menu planning, regulations, support, and much more.

The NRC hosts live webinars with guest speakers from the industry, to address current topics, trends, industry issues, and provide solutions for your business needs. For questions, please reach out to the NRC at nrc@gfs.com. 

Continuing Education Credits (CEUs)

Credits have been applied for through the following associations.

• Association of Nutrition and Foodservice Professionals (ANFP)

• American Culinary Federation (ACF)

Note: To support self-reporting of continuing education, we will provide a description, learning objectives, speaker information, and a certificate via the evaluation and certificate request link.  CDR and SNA Members will have the opportunity to submit on their own behalf and claim CEU credit if the content meets professional standards.

Past Webinars

Upon completing the recorded webinar, please fill out the evaluation form provided. This evaluation serves as confirmation of your participation and understanding of the material. A copy of your CEU certificate will be emailed upon completion of the evaluation form. 

Webinars with CEUs

Sustainable Stewardship: How Foodservice Leaders are Driving Sustainability in 2026

CEUs Available: ANFP, ACF

Presented March 27, 2026

Collaboration is key in reaching sustainability goals. Gordon Food Service and a panel of operators will explore key insights from a recent benchmarking survey, conducted with AGORA Sustainability. Hear data-driven insights from foodservice operators across the non-commercial settings, including healthcare, senior living, K-12 and College and University. Join us for actionable ideas to drive meaningful change in your operation!

• Identify and describe trends and data-driven insights from the AGORA Sustainability survey for non commercial operators

• List fundamental principles needed to align procurement strategies with institutional goals

• Explain key components involved in executing environmental stewardship projects such as eliminating polystyrene

View video

Slide Deck

Evaluation & CEU Request Form

Using Data to Improve Dining Satisfaction - from Insight to Impact

CEUs Available: ANFP, ACF

Presented October 2, 2025

• Identify and describe at least two specific strategies for maximizing team productivity within their foodservice operations.

• List fundamental principles of cost-effective menu planning and explain how a well-designed menu serves as a foundation for cost control.

• Explain the key elements of smart purchasing, including the importance of using data to optimize purchasing decisions.

View video

Slide Handout

Evaluation & CEU Request Form

Strategic Cost Control for Food & Nutrition Leaders

CEUs Available: ANFP

Presented May 21, 2025

• Identify and describe at least two specific strategies for maximizing team productivity within their foodservice operations.

• List fundamental principles of cost-effective menu planning and explain how a well-designed menu serves as a foundation for cost control.

• Explain the key elements of smart purchasing, including the importance of using data to optimize purchasing decisions.

View video

Evaluation & CEU Request Form