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A Crucial Conversation about Diversity, Equity and Inclusion (DEI) in Food Service Operations

This webinar presents lessons learned and opportunities for diversity, equity and inclusion in food service.

Member Price $24.00

Nonmember Price $54.00

DPG/MIG Price $0.00


This product is free for MFNS members.

This webinar was presented live on December 8, 2022.

Do you know basic DEI concepts? Have you struggled as a leader with having conversations around the topic of diversity with your team? Interactions and awareness of DEI principles are crucial skills for food service operators within a diverse workforce environment. Join Toni Watkins for an honest and engaging conversation about DEI as she shares insights from her tenured career in the food service industry!

CPE Level: 2
Performance Indicators: 1.7.2, 3.1.2, 11.3.3

Learning Objectives

  • Define the basic principles of DEI & Belonging. Consider how bias & unconscious bias can affect the work force, patient/resident population, and care providers.
  • Identify the strategy and value-based proposition for DEI in organizations.
  • Recognize your privilege and how it can influence unanticipated outcomes. Take the privilege challenge and gain insight on ways to create a supportive and inclusive environment.


Antoinette Watkins, MS, RDN

Toni Watkins, MS, RDN is the System Director, Food, Nutrition, and Environmental Services at Riverside Health System. She is the 2021 Healthcare Gold Plate Award recipient (International Food Manufacturers Association). Toni serves on the Academy’s Diversity and Inclusion Committee and will serve as the MFNS Delegate (2023-2026).

Release Date: December 8, 2022


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