2021 Virtual ABA Convention

Bradley K. Alexander is chief operating officer of Flowers Foods. Serving in this role since May 2019, he oversees Flowers’ fresh packaged bread and snacking/specialty business units, supply chain, marketing, R&D, and sales functions.

Mr. Alexander previously served as chief operating officer from 2014 until 2017, when he was asked to head up Flowers’ newly formed fresh packaged bread business unit. As president of that business unit, he was responsible for the company’s top brands, including Nature’s Own, Dave’s Killer Bread, and Wonder.

Mr. Alexander has extensive experience in sales, marketing, and operations. He has served as president of Flowers Bakeries, senior vice president of sales and marketing, and as bakery president, since joining the company in 1981.

An industry leader, Mr. Alexander serves as chair of the American Baking Association. He holds an MBA in marketing from Georgia State University and a bachelor's degree in political science from the University of Georgia.

Tom Bené is President & CEO of the National Restaurant Association—the Washington, D.C.-based trade association representing the nation’s restaurant and foodservice industry—and CEO of the National Restaurant Association Educational Foundation.
Prior to assuming this role in June 2020, Tom served as Chairman, President & CEO of Sysco Corp., the world’s largest foodservice distributor, where he had previously served as COO, President of Foodservice Operations, and Chief Commercial Officer.

Prior to Sysco, Tom served as President of Pepsi-Cola Foodservice and held a variety of senior leadership roles over his 23-year career with the company, including President of PepsiCo North America and SVP of Sales & Franchise Development.

Tom earned a Bachelor of Science degree in Business Administration from the University of Kansas and currently serves as a member of the University of Kansas’ Business School Advisory Board. He is Past Chair of the American Beverage Association and has served on the Executive Committee of the Women’s Foodservice Forum.

Jenn is responsible for the modernization and overall financial management and operating efficiency of ABA and its related entities, including budgeting and financial reporting, compliance matters, human resources, IT management, and long-range strategic planning. Jenn also oversees the membership services and recruitment teams.

Prior to joining ABA, Jenn served as the Vice President for Finance and Operations at the National Asphalt Pavement Association and the Vice President for Finance, Operations, and Membership at the Private Equity Growth Capital Council, where she helped build a start-up association into a mature and respected organization over her eight years. Jenn's entrance into association management began at Business Roundtable where she served in a senior administrative role.

Jenn’s career began in performing arts management with artistic planning and operations roles at the Chicago Symphony Orchestra and the John F. Kennedy Center for the Performing Arts in Washington, D.C. Jenn has a Master of Public Policy, with a concentration in Regional Economic Development, from George Mason University (Arlington, Va.) in addition to a Bachelor of Music from Northwestern University (Evanston, Ill.).

JENN'S EXPERTISE, ROLES, AND RESPONSIBILITIES

• Finance and Operations 
• Strategic Planning 
• Budget Creation and Cash Flow Monitoring 
• Legal and Contracts 
• Human Resources 
• Auditing and Compliance 
• Membership Recruitment Initiatives 
• Member Retention and Engagement 
• IBIE Legal and Finance 
• IBIE Strategic Planning

FAVORITE BAKED GOOD
Chocolate chip cookie

Vance Crowe is a communications consultant that has worked for corporations and international organizations around the world. He has spoken before more than 100,000 people, answering questions about some of the most sophisticated and controversial technology in the modern age.

Vance is the former Director of Millennial Engagement for Monsanto, a Communications Strategist for the World Bank Group, a returned U.S. Peace Corps Volunteer stationed in Kenya, a former Communications Coordinator at a National Public Radio affiliate in Northern California and was a deckhand on an eco-tourism ship that traveled the Western Hemisphere. His stories and lessons illuminate aspects of communications that remain hidden to most people.

Vance holds a degree in communications from Marquette University and a Master's Degree in Cross-Cultural Negotiations from the Seton Hall School of Diplomacy. On the Vance Crowe Podcast- experts from cardiologists, to architects, scientists and farmers come on to talk about the hero’s journey they went on to learn what it takes to be successful in their industry.

Zack executes ABA’s advocacy goals, covering issues related to economic, trade, and agricultural policy. He is involved with the Food & Beverage Issue Alliance and ABA’s grassroots action center, RiseToAction. Zack has worked ABA since 2018, driving member engagement and monitoring legislative and regulatory developments.

Prior to joining ABA, Zack earned his Master of Public Policy degree from Pepperdine University, where he studied economic policy and conducted quantitative research. He previously worked as a Legislative Affairs Assistant for a commerce association in Greater Los Angeles. Zack earned his bachelor’s degree at Coe College in Cedar Rapids, Iowa, competing on the tennis team there and graduating Cum Laude. During undergrad, he interned in the Washington, D.C. office of former Iowa Senator Tom Harkin.

ZACK’S EXPERTISE, ROLES, AND RESPONSIBILITIES

• General government relations contact
• Grassroots action center
• Commodities and agricultural policy
• Small business relief
• Food and Beverage Industry Alliance administrative contact
• Bakers Enrich America Economic Impact Study

FAVORITE BAKED GOOD
Zack enjoys many baked goods, but loves bagels the most because they are delicious and versatile.

Lili Economakis serves as the Divisional Vice President of Business Development at ARYZTA, LLC. She leads the strategic relationship with Foodbuy/Compass Business by partnering with the Procurement, Culinary and Marketing teams to provide industry, category and brand expertise. With over 30 years in the foodservice industry, Lili’s knowledge and passion is boundless.

Early exposure to the food industry, stems from watching her Chef Father from Italy craft delicious dishes and Mother from Spain, as an accomplished caterer. Even in her early years, working alongside her parents fueled the passion for the career she enjoys today. Attributing her success to her parents and family members who are well-rooted in the food industry, she proudly draws inspirations from her early foodservice jobs which helped her pay her way through the University of Maryland, College Park. Go Terps!

Lili is a native Washingtonian, residing in the Maryland suburbs with her husband, Mom and Greek Mother-in-law. Her biggest challenge at home is finding the kitchen to herself, as both moms continue to cook every day. She is looking forward to traveling again and breaking bread with clients, friends, and families near or far; Greece, Spain and Italy – just as long it is not over Zoom.

Paul Epstein became the go-to fixer for NBA teams, NFL franchises, and league executive offices because he’s mastered the come-from-behind win. He recognizes that victory comes from the inside, and requires an All-In culture empowered by a growth mindset and a belief that we all have unlimited potential – when we double down on our strengths, gifts, talents, and passions.

Today, people and organizations everywhere are struggling. Maybe you’ve lost sight of the fuel that motivates, inspires, and pushes you forward— or maybe you never found it. It’s purpose, and the feeling of leading with purpose is more thrilling than you can imagine.

Maybe your lack of purpose is manifesting in terms of traditional achievement— you’ve fallen behind in sales, your culture is a mess, or your growth has stalled out. Maybe you just can’t seem to turn your vision and goals into momentum and purpose. You know the What, but you just can’t seem to find the Why.

Or maybe you’re excelling, but success has let complacency creep into your work or your organization. So you start playing defense— reactive, on your heels, the market dictating terms - and once you start playing defense, it’s difficult to stop.

Paul’s background in cultural transformation and helping organizations find their Why can help you discover and amplify the power of purpose within your company, culture, and personal game plan.

Bill Hanes joined the Lesaffre Corporation in 1997, working his way up to VP/Marketing & Strategy. In this role he has been responsible for the growth and diversification of Lesaffre’s product offering to Bakers as well as Strategic Planning. He is also responsible for the management of Lesaffre’s B2C Sales and Marketing efforts, which includes the Red Star, Platinum and SAF brands.

He began his career with the Campbell Soup Company, moving to Kraft/General Foods, before joining Lesaffre. During this period he was responsible for managing numerous B2C sales responsibilities.

Bill holds a B.S. in Marketing from the University of Florida.

Cordia Harrington, ABA's First Vice-Chair, is the Founder and CEO of Crown Bakeries, formerly The Bakery Cos., which is comprised of highly-automated, high-speed bun and biscuit bakeries, artisan and organic bakeries, frozen dough lines and, English muffin griddles.

In total, the company produces more than eight million pieces per day, serving elite customers in the United States, South America, and the Caribbean. Begun in 1997 as a supplier to the McDonald’s system, Ms. Harrington has used innovation and the newest technologies to grow the business from one customer to 1400, with revenue growth to greater than $100mm.

Prior to founding The Bakery Cos. (previously called the Tennessee Bun Company), Ms. Harrington was a McDonald’s owner/operator in Central Illinois, where she purchased one (and built two additional) award-winning restaurants. As a franchisee, Harrington was purchasing chair for the St. Louis McDonald’s region. Previously, Ms. Harrington founded and developed Concept One Realtors in Russellville, Arkansas, growing it to include Concept One Construction, a builder of homes and commercial office condominiums. Concept One Realtors was the recipient of national awards.

Harrington was the recipient of the prestigious EY Entrepreneur Of The Year® 2015 award in the Southeast Program for the Manufacturing & Distribution category and Lifetime Achievement Award as Most Admired CEO 2016, as well as other National Awards.

Ms. Harrington attended Kansai Gaidai University in Osaka, Japan; she graduated from the University of Arkansas with a Bachelor of Science degree. 

Marjorie Hellmer, President & co-founder of Cypress Research, is a self-described research nerd who uses her great passion to help organizations grow by leveraging data-driven insights. Now in its 19th year, Cypress Research translates insights into actionable strategies for food manufacturers and the supply chain organizations that support them, conducting industry-level trending studies and benchmarking brand, customer & employee experiences with businesses.

Ms. Hellmer holds a Master’s degree in psychology with a specialization in applied research methodology from the University of Missouri at Kansas City.

In her free time, Marjorie is a scuba diver, outdoor runner and fan of living fully in each moment.

Rick Hoskins is the President of Colborne Foodbotics and Yeaman Machine Technology, located in Lake Forest, IL. Colborne Foodbotics is a market share leader in the manufacturing of make up equipment for pies and cakes. In 2001, Mr. Hoskins managed the launch of a new brand of Robotic Automation solutions, now known as Foodbotics. Foodbotics is a leading supplier of flexible automation systems exclusively to the baking and food related industries. With his recent acquisition of Yeaman Machine Technology, they are now a full-service end of line packaging solutions provider.

With over 25 years’ experience in the Baking Industry, he has held several positions throughout his career including Engineering Assistant, Field Service Technician, VP of Sales and Marketing, and VP of Operations. He has a B.S. in Marketing and Management from Drake University and a Masters in Business Administration from the University of Chicago’s Graduate School of Business. He is BEMA’s current Chairman of the board and has had leadership roles in the Food Processing Suppliers Association and American Pie Council.

Kelly oversees ABA’s political engagement programs including American Bakers PAC, the Political Action Committee of grain-based foods. Since joining ABA in 2002, Kelly has revitalized and strengthened the PAC through increased ABA Member participation, unprecedented fundraising, and strategic disbursements. Kelly also leads ABA’s state advocacy program and is responsible for providing targeted outreach to state legislatures and agencies on issues impacting the baking industry.

A Goldsboro, North Carolina native, Kelly is an active member of the Innovate to Motivate Advisory Committee, the Business & Industry Political Action Committee Prosperity Project, and the Dripping Springs Independent School District Advisory Council. Most recently, she was named to the Consumer Brands Association's Critical Infrastructure Supply Chain Council to address long-term and short-term supply chain weaknesses.

Kelly holds a B.A. in Political Science from the University of North Carolina at Wilmington and a Masters in Legislative Affairs from the George Washington University. Kelly resides in Austin, Texas, with her husband and their daughter.

KELLY’S EXPERTISE, ROLES, AND RESPONSIBILITIES 
 Political Involvement Programs
American Bakers Political Action Committee (PAC)
ABA Political Education Fund (PEF)
Political Fundraising, Disbursements and Compliance
State Advocacy
State Affairs Working Group Staff Liaison

FAVORITE BAKED GOOD
Croissant

Bill Livingstone was named Senior Vice President, Supply Chain, Snyder’s-Lance in April 2018. His responsibilities include leading all functions within the Snyder’s-Lance Supply Chain, consisting of 3,000 non-union hourly and salaried associates, 4,000 independent distributors, as well as nine (9) domestic manufacturing sites. Tasked to drive $200mm+ in margin value in conjunction with complete integration within the Campbell Soup organization. Previously, Bill was the Vice President, Supply Chain, Pepperidge Farm which commenced January 2010.

Bill joined Pepperidge Farm in 1989 as a Manager of Cost Accounting/Industrial Engineering. He transitioned to Manager, Supply Chain at the Norwalk, CT plant in 1992 and then progressed to Director, Operations of the Norwalk plant in 1994.

Bill holds a BS degree in Finance from Boston College and an MBA degree in Finance from Fordham University in New York.

Robb oversees all aspects of ABA’s administration and operations, representing the interests nearly 800,000 skilled employees of the $153 billion commercial baking industry.

A recognized leader of the Washington business community, Robb is a co-chair of the Food and Beverage Issues Alliance and facilitator of the food and beverage association CEOs forum. In addition, he is the vice-chair of the National Association of Manufacturers Council of Manufacturing Associations. Robb also provides strategic guidance as a member of the Kansas State University Grain Sciences and Industry Advisory Committee.

Before becoming ABA’s President and CEO, he was ABA’s Vice President of Government Relations. Prior to ABA, Robb worked for Congressman Jim Kolbe of Arizona, primarily responsible for domestic spending bills. Additionally, he represented the construction industry for the American Subcontractors Association and the Associated General Contractors.

Actively involved in the local community and political activities, Robb served on the Judicial Nominating Commission for Howard County, Maryland. Robb graduated from Frostburg State University with a degree in Political Science. He and his wife Barbara have two children.

ROBB’S EXPERTISE, ROLES, AND RESPONSIBILITIES

• Chief Executive Officer
• Chief Spokesperson for Industry
• Executive Committee and Board of Directors (President)
• ABA Retirement Plan Board of Trustees
• ABA Strategic Plan
• Baking Industry Groups:
• International Baking Industry Exposition (IBIE) Committee
• Kansas State University Grain Sciences and Industry Advisory Committee
• Food Industry Groups:
• Food Critical Infrastructure Group, (Co-facilitator)
• Food & Beverage Issue Alliance (ABA co-chair)
• National Association of Manufacturers Council of Manufacturing Associations (Vice-Chair)

FAVORITE BAKED GOOD
Key Lime Pie. Hands down.

Marshall Maddox is a wholesale baking industry executive with over 25 years of experience in the food and beverage industry. His background includes executive level leadership in product development, operations, plant management, continuous improvement, quality engineering, and food safety in large, complex manufacturing networks.

Marshall began his wholesale baking career with various leadership roles at the Sara Lee Corporation and holds a B.B.A. in Finance from the University of Oklahoma.

Kelly Mariotti is the Director of Talent Management at Weston Foods, where her focus is to ensure that the business has the right tools, programs and processes in place to drive high performance and engagement across the organization. Prior to her current role, Kelly held a variety of HR roles in business partnership, organizational effectiveness and talent management at Mars, Inc and O’Charley’s restaurants. She holds an MBA from Middle Tennessee State University in Murfreesboro, Tennessee and a Bachelor’s in Human Resources Management from Miami University in Oxford, Ohio. Kelly is originally from Columbus, Ohio and currently lives in the Indianapolis, Indiana area with her husband, Clayton and her two children, CJ and Aubrey. The Mariotti family enjoys the outdoors, running from one kid activity to another and watching all the college football they can. Go Bucks!

Margaret Ann Marsh is the VP of environmental and sustainability for Flowers Foods. She leads sustainability initiatives across all operations including energy upgrades, water savings and waste reduction. In addition, she supports the teams at Flowers’ 47 bakery locations to ensure environmental and regulatory compliance.

Margaret Ann holds a bachelor’s degree in biology from Sewanee and a master’s degree in environmental sciences and engineering from The University of North Carolina at Chapel Hill. Margaret Ann lives in Thomasville, GA with her husband, Wallace, and 2 children, Bradford and Cyrus.

Tom McCurry is the CEO of Cain Foods, a supplier of clean label ingredients. Tom is a third-generation member of the grain-based food industry with over 30 years of experience with commodities as well as technical ingredients. He is a past ABA Board Member, ABA’s NextGen Bakery Committee Chair, President of the ATBI and 2nd Vice Chairman of the ASB. He is also a current member of the ABA’s Membership Committee. He graduated from the University of Kansas.

Robert McGuire is Vice President, Director of Logistics for the Alpha Baking Company. Alpha Baking operates 6 commercial bakeries, 20 distribution centers and several privately managed cold storage freezers. Alpha Baking serves approximately 14,000 DSD customers with fresh bakery throughout the Midwest and frozen bakery products to all 50 states.

Bob is the current Chairman of the American Bakers Association Logistics Committee in Washington. The Baking Industry is the 3rd largest fleet in the Country.

Bob has been involved in the testing of alternative energy options for some 20 years. His first of many applications researched was the powering of vehicles utilizing waste vegetable oil. He presented his findings to the American Society of Baking in 2008. He has been a leader in bringing propane and electric applications to market. He has been a guest on several radio shows including “Going Green with Jonathan Green” and Lake Shore Radio. The Alpha Baking Propane powered fleet, the first of its kind was featured nationally on the TV Show Motorweek in October 2013.

Bob holds a Bachelors of Science from Elmhurst College and an MBA from Lewis University. He was an instructor at Keller Graduate School. Bob resides in Lemont Illinois with his wife Sherri of 44 years.

Chris is Senior Vice President of Marketing, Innovation and R&D at ARYZTA North America, responsible for driving the company’s growth strategy and execution across customer segments and core categories while overseeing the La Brea Bakery, Otis Spunkmeyer and Oakrun Farm Bakery brands. She leads a team of 33 professionals.

Chris has over 25 years experience as a senior innovation, design, strategy, and consumer marketing professional skilled in identifying and realizing sizable growth platforms via both consulting and corporate internal development, while driving profitable growth in large, existing businesses.

As the President and Founder of Innovation Station, Chris led a variety of client initiatives from innovation and design thinking to consumer insight and brand positioning. Successful in-market examples include Quaker Real Medleys and Quaker Breakfast Flats and Corona design and development of new product and packaging concepts.

In previous roles at Kraft, ConAgra Foods, and General Mills, Chris rose through brand management, innovation and strategy. She grew top-line revenue of Philadelphia Cream Cheese and Kraft Parmesan cheese, developed financially viable ventures, and championed growth initiatives. Her new product growth initiatives included Alexia sides and snacks, Back to Nature natural/organic products, and Fresh Creations salad entrees while VP Innovation at ConAgra Foods and Senior Director of Innovation at Kraft. She has additionally worked for non-profit entities, most recently with the HBS Non-Profit Leadership Fund.

Chris received her MBA from Harvard Business School with a concentration in Marketing and a BA in Economics from Barnard College, Columbia University.

Chef Quasha’s constant drive to learn, teach, develop and educate the community is deep rooted in the foundation of his career path. From Five star dining at the Breakers to training under two master French chefs at the South’s Grand Hotel, to Franchise Corporate chains, casual and fast dining, culinary school instructor, contract services and specialty events his career has spanned the industry.

Chef Quasha’s has also been an active member of the ACF from states spanning the Deep South to South Florida. It was during this time that Jeffrey became a member of the Chefs Move to School Program, Chef and Child Chairs, member of the Chaines and an adjunct culinary arts professor at the University of South Carolina. Chef Quasha is also the President of the Chefs of the Low Country and Culinary Board Member of Savannah Technical College.

Currently Chef Quasha is the Corporate R and D chef of Morrison Healthcare in charge of developing key retail programs for over 950 hospitals across the United States.
Jeffrey Quasha is a Certified Executive Chef (CEC), Certified Culinary Administrator (CCA) and Approved Culinary Evaluator (ACE).

Jeffrey has also been featured on several Food Network programs, Guys Groceries Games, Best Young Chefs in America, PBS, and travel channel cooking shows.

William (Bill) Quigg is the President of Richmond Baking (aka More Than A Bakery) and is the Second Vice-Chair of the American Bakers Association. Richmond Baking, the nation's oldest family-owned cookie and cracker company, has been continuously led by four generations of the Quigg family since its founding in 1902, with plans to ""pass the apron"" to the next generation.
Since Bill was 12 years old, he always wanted to work at Richmond Baking. His first job was stamping dates on cookie boxes, and after 6 years was promoted to actually mix the dough. Bill strongly believes that the closer one is to making the cookies, the more important the job is to the success of the company. 

Bill's education, industry involvement, and work history focused on his passion to help the people that make the cookies be successful. He has also worked in sanitation, purchasing, sales, and answering the phone and takes out the trash whenever possible.

Pat Richards, is the Vice President of Organizational Development and Recruitment for Hearthside Food Solutions. Pat oversees talent acquisition, talent retention, and talent development. She has been in the Training and OD field for over 30 years. In addition to her role with Hearthside, she is adjunct faculty at Loyola University and conducts the ABA’s Front Line Leadership Training. Pat holds a BA in Industrial and Organizational Psychology, a MS in Organizational Leadership as well as various certifications. She has been the HR committee chair for 3 years.

Lee Sanders is Senior Vice President, Government Relations and Public Affairs, as well as, Corporate Secretary for the American Bakers Association (ABA). Lee leads the ABA government relations team representing the baking industry before Congress, federal agencies, state legislatures and international policy making bodies. She advises association members and industry on critical legislative and regulatory issues while serving as a spokesperson on behalf of the industry. Lee is Co-Chair for the Food and Beverage Issue Alliance – a group of 49 FDA- regulated food industry trade associations that work together to develop unified positions on nutrition and food safety issues and meets quarterly with FDA officials.

Lee sits on the Board of Directors for the Business Industry Political Action Committee (BIPAC). She is a member of the U.S. Chamber of Commerce Environment and Agriculture Committee and a member of the National Association of Manufacturers’ Food Policy Committee. She is a past chair of the Wheat Quality Council as well as past chair of the American Association of Cereal Chemists International (AACCI) Milling and Baking Division. Lee is a founding member and current President of the Society of Bakery Women. Before coming to the industry 26 years ago, Lee served in several government roles including legislative aide to Senator Thad Cochran (R-MS) and as a political appointee in the Administration of George H.W. Bush.

Lee holds a B.A. Degree in Journalism from the University of Mississippi and currently sits on its Political Science Advisory Board. She holds executive education certificates from the University of Virginia Darden School of Business in Leading Teams for Growth and Change as well as Strategic Analysis and Decision-Making. Lee is a Certified Association Executive (CAE), American Society of Association Executives.

HONORS AND AWARDS:

• 2017 Full Kernel Award, Wheat Quality Council, outstanding contributions to the improvement of wheat and flour quality in the United States
• 2009 AACCI Myron D. “Mike” Baustian Memorial Award for outstanding service
• 2009 Influential 20 List, Baking Management Magazine
• 2009 Leadership Award, Baking & Snack Magazine

My favorite sweet baked good is a chocolate glazed yeast raised donut because they are delicious and my savory favorite is rye bread.

Steve Scales joined BakeMark in 2018 as the Senior Vice President of National Sales.   As part of this role he sits on the Leadership Team for BakeMark along with managing a national team with BakeMark’s leading accounts in North America.   This includes activities across  BakeMark’s distribution and manufacturing capabilities that service the bakery marketplace.

He began his career with Nestle and then moving to Campbell Soup in a series of progressive moves within sales, marketing, and strategy.  Steve holds a BA from the University of South Florida.

Erin Sharp is responsible for the company's manufacturing plants as well as sourcing and planning for all Kroger Corporate Brands grocery products. Erin Joined Kroger in 2011 as Vice President, Operations for the Manufacturing division. She was promoted to her current role in 2013. Before joining the company, she served as Vice President of Manufacturing for the Sara Lee Corporation. In the role, Erin led the Manufacturing and Logistics operations for the Central Region of their U.S. Fresh Bakery Division.

Erin earned her bachelor's degree from the University of Western Ontario and a master's in Business Administration from the University of Texas. She serves on the board of directors for the national office for Feeding America and the local Cincinnati Red Cross.

Stephanie B. Tillman is chief legal counsel of Flowers Foods, responsible for the company’s legal, corporate governance, and governmental affairs.

Ms. Tillman joined Flowers in 1995 as a corporate attorney and was promoted in 1998 to associate general counsel, handling the legal needs of the company’s baked foods division and its subsidiary companies. In 2003, she advanced to vice president and associate general counsel of Flowers Foods, before assuming her current role at the beginning of 2020.

A member of the Georgia Bar Association, Ms. Tillman earned her juris doctorate from the University of Georgia School of Law in 1995 and an MBA from Thomas University in 2002.

Daniel van der Have is a Managing Director at Accenture, and he admittedly has a bit of a problem. He is obsessed with finding ways to help you better-serve your customers, and he wants to help you bring them limitless joy. Yes, limitless joy.

In 19+ years working within Accenture's Utilities practice, Dan has specialized in advising on, and implementing, a myriad of digital customer solutions, customer operations improvements, meaningful data insights, AI-based intelligent automation, and energy efficiency initiatives. He has the gray hair to prove it, which is further proof that he isn't a robot.

When your customers interact with you, is their experience painless, enjoyable, and (heaven forbid) fun? Are they telling their friends, family, and neighbors how incredibly awesome you are? If not, let's talk about what you think is preventing that from happening, and then let's work together to remove those obstacles and do something that is meaningful. Perhaps game-changing. Inspiring. Achievable. Measurable. Long-lasting. Yes, indeed...we can and will do this together if you're up for the challenge.

Campbell is Co-President of B.C. Williams Bakery Service and BCW Food Products. He is the fourth generation to participate in the family business. Campbell graduated from Furman University and earned his MBA from Baylor University. Prior to joining the business 17 years ago, he worked for Snyder’s-Lance. Campbell is active in the industry, and currently serves on the boards of AIB International and Southwest Allied Trades; he is a past board member of American Society of Baking. Apart from work, Campbell is a member of YPO International and serves on the non-profit boards of Dallas Leadership Foundation and Boxes of Blessing. Campbell lives in Dallas, Texas with his wife Anne and their three children.

Lauren works with ABA members to effectively communicate the baking industry’s policy positions to Congress, the administration, and federal agencies, ensuring ABA's voice is heard. Lauren reviews regulations and legislation that could have an impact on the baking industry and aligns with the government relations team to drive timely, clear information to ABA Members and government entities.

Additionally, Lauren directs ABA’s federal grassroots activities, enabling Members with tools to effectively communicate with lawmakers. She serves as ABA’s staff liaison to the Human Resources and Safety Professionals Group as well as the Logistics Professional Group.  

Before joining ABA, Lauren was a Professional Staff Member for the Committee on Education and Labor in the U.S. House of Representatives. In that position, Lauren was the lead policy staffer on workplace safety issues along with other workforce policy issues. Prior to working on the Hill, Lauren served as Manager of Labor and Employment Policy for Associated Builders and Contractors. In this role, Lauren tracked, monitored, analyzed, and responded to federal regulations. 

Lauren graduated from James Madison University with a Bachelor of Arts degree in political science and minors in nonprofit studies and religion. 

LAUREN’S EXPERTISE, ROLES AND RESPONSIBILITIES

• Human Resources & Safety Professionals Group 
• Logistics Professionals Group 
• Tracks Legislation and Regulations Impacting the Baking Industry 
• Advocates for the Baking Industry  
• Assists ABA Members with Compliance

FAVORITE BAKED GOOD 
Lauren loves all baked goods but will never say no to a chocolate chip cookie.

Chris has worked in the Food Industry since 1996 and has held numerous positions with Butter-Krust Baking Company, ConAgra Foods, Sara Lee Fresh Bakery, and Bimbo Bakeries USA, Inc. (BBU). He currently is the Corporate Director, Environmental / Sustainability for BBU, responsible for leading environmental / sustainability efforts at operations throughout the United States and Canada. Chris is also active with Sustainability efforts at BBUs parent company, Grupo Bimbo S.A.B. de C.V, assisting with the GRI, CDP, and other initiatives.

Chris graduated from Susquehanna University with a Bachelor of Science Degree in Environmental Science and continued his education with a Master of Business Administration Degree from Bloomsburg University. Chris is an American Institute of Baking (AIB) Certified Baker. He participates with the EPA Energy Star Program, the Food Industry Environmental Council, and is Co-Chair of the American Bakers Association’s Environmental Committee.

Chris resides in Milton, PA with his wife, son, and labrador retriever.

Jorge Zarate Lupercio is currently Grupo Bimbo´s Global Senior VP of Operations, Since he joined Group in 1987, he has been in charge different positions such as Plant superintendent at Bimbo Mexico, Production Manager at Bimbo Northwest, Corporate Bimbo and Marinela Operation Manager, Corporate Planning Manager, General Manager at Bimbo de Argentina, and Business VP for Latin America, Asia Organization President for Grupo Bimbo based in Beijing, China, and Supply Chain VP for Bimbo Mexico.

He holds a Biochemical Engineering degree from ITESM (Mexico), He attended the Baking Science & Technology course at American Institute of Baking International-AIB (USA), attended the Advanced Management Program at Instituto de Altos Estudios Empresariales at Universidad Austral Argentina (IAE) and holds a postgraduate degree in Strategic Marketing at Universidad Católica de Argentina (UCA) and an MBA at Escuela de Dirección de Empresas de la Universidad Argentina de Empresas (EDDE).

Rasma Zvaners serves as Vice President, Regulatory & Technical Services for the American Bakers Association (ABA) and joined the organization in September 2006. Ms. Zvaners is the primary liaison for both ABA’s Food Technical & Regulatory Affairs Committee and the ABA Energy and Environment Committee. Ms. Zvaners is responsible for managing ABA’s Energy Star initiative and sustainability work. Prior to ABA she was with the American Chemistry Council (ACC) where in her last post, Ms. Zvaners served as Director of Regulatory Policy. She managed and led member companies on significant regulatory and policy issues including environment, energy, public health and products.

She holds a Bachelor of Science degree from the Michigan State University and she attended The George Washington University where she earned an American Bar Association Legal Assistant’s certification.