As Education Director for IDDBA, Angela focuses on research, What’s in Store trends report, professional development, Show and Sell at the IDDBA show, and training programs. Prior to IDDBA, she has 15 years of experience as the Senior Manager of retail event and merchandising at New Seasons Market in Portland, Oregon. Bozo is a cultivated servant leader with extensive natural grocery experience primarily focusing on promotions, merchandising, and management. She led the promotions teams for all store locations at New Seasons Market planning sales events, designing and driving programs, and coordinating events. She was also the key liaison for all vendors for promotions, demo support, and general inquiries.

A graduate of the Pratt Institute, Steve Duffy is Vice President of Grocery and a Sector Leader at Cuhaci & Peterson. As an architect and design professional, Steve has over 30 years of national retail focused experience, spanning Big Box to Boutiques. His work has encompassed nearly every facet of grocery and retail design; highlights include store development programs, prototyping, and brand reinvention. Steve is active in both the International Council of Shopping Centers (ICSC) and Food Marketing Institute (FMI). Additionally, he engages in speaking engagements throughout the industry and has been published in Progressive Grocer and The Mid-Atlantic Real Estate Journal.

Before founding the Grocerant Design Group, Lewis served as Vice President of Culinary Concepts for Price Chopper, a 136 store supermarket chain. Lew led the foodservice design for the company’s latest concept, Market 32, which is replacing the Price Chopper banner systemwide as the growth model for the future. Just prior, Lewis spearheaded the creation and development of the company’s award-winning flagship concept store, Market Bistro. With 14 quick casual concept eateries, a full service restaurant, and a cooking school, this renown concept store has been called the nexus between quick casual dining and an upgraded and fun supermarket shopping experience. Lewis has vast concept development experience grounded in the fast casual restaurant business, where he served as Chief Concept Officer for Pollo Tropical and Taco Cabana. Additionally, Lewis held senior positions with restaurant chains Papa Gino’s Pizzeria and D’Angelo Grilled Sandwiches, and pioneered concept models in convenience stores and professional sports stadiums. Lewis serves as a current member of the Culinary Institute of America’s Appetites + Innovation, National Leadership Collaborative, and is an industry leader and speaker at the National Restaurant Association, the Convenience Store News Foodservice Exchange, NAFEM, and other industry forums.

Steven Finn is the Vice President of Food Waste Prevention for LeanPath. In this role, he leads our teams in helping our clients take control of their food waste, reducing waste and costs while engaging employees to institute a culture of food waste prevention. He is also a member of the LeanPath leadership team with extensive experience and expertise in food waste reduction and prevention strategies, speaking frequently at industry events and providing education and leadership for our clients. Most recently, Steven was the Managing Director of ResponsEcology, a sustainability and change management consulting firm helping organizations to reduce waste and drive transformational culture change with triple bottom line impact. Steven combines 25 years of strategy and control experience in the supply chain sector with a passion for sustainability and conscious capitalism. He has conducted extensive research into the problems of food security, water security, and global food waste, and has developed innovative public-private partnerships to capture and redistribute excess food to mitigate hunger. Steven holds a BA in Economics from the University of Delaware, an MBA in Finance from West Virginia University, and the MSOD and MPHIL degrees in Organizational Dynamics from the University of Pennsylvania. He teaches “Global Pennovation”—a project-based graduate class at the University of Pennsylvania focusing on innovation for sustainability in which a multi-disciplinary group of students works to contribute to one of the world’s most pressing sustainability problems. Steve is a frequent speaker on global food waste and food recovery topics and has served on three non-profit boards in the food sector. He is the author of the blog “FoodForThoughtfulAction.”

Dave Histed is the Culinary Innovation Manager for Retail Business Services (a company of Ahold Delhaize USA) were he leads the development, implementation, and execution of culinary innovation and renovation across the private brands portfolio of products. A graduate of the Culinary Institute of America (Hyde Park, NY), his background includes Four Seasons and Ritz Carlton properties as well as culinary design services for clients such as the US Highbush Blueberry Council, the Almond Board of California, and the Asterisk Uno professional sailing team. Known for his dynamic presentations and innovative cuisine, he has cooked throughout Europe and South America and has won numerous innovation awards including winning "The Grocerant Chef's Solution Challenge", "The Safeway Search for our Next Top Chef Challenge", and a coveted position on the "Share our Strength Conference of Leaders" panel. Chef Dave is a longtime supporter of the non-profit “Share our Strength”, whose mission is to end childhood hunger.

A classically trained local chef who specializes in healthy, gourmet, home-style cooking. He incorporates various influences in his cooking ranging from the Caribbean to Latin America and the Mediterranean to Asia. He believes farm to table is not just a movement, but a reality. He enjoys teaching people how to cook and empowering them to create dishes of their own as well as on where their food comes from, how it was grown, or what it was fed. At his home base, the Lakeville, MN Hy-Vee, let Chef Neal inspire you to make your own creation or pick up one of his own to take home with you.

Mark DiDomenico has been following trends in the Foodservice market for over 27 years. His career started at the NPD Group, where he worked tracking restaurant trends. From there, he transitioned to the client side, working for Kellogg and later Sara Lee, supporting their sales, marketing and innovation efforts as Director of Insights. In his current role, Mark is leveraging his significant experience helping many different foodservice operators and manufacturers develop critical insights for their strategy, sales, marketing, and new product development efforts, across all menu categories. Mark has presented insights and trends at conferences and meetings for several organizations, including The National Coffee Association, the International Foodservice Manufacturers Association, The Research Chefs Association, Hillphoenix’s Supermarket Sense, and NACS. Mark holds a Bachelor’s Degree in Sociology from Northwestern University in Evanston, IL.

With 37 years of combined professional experience in bakery, deli, foodservice, and produce areas, Jody Barrick has led complex national and regional supermarket perishable organizations in successful sales and profit growth. She has been employed with Supervalu since 2000 in multiple roles throughout her career, previously serving as Director of Bakery/Deli West Region and was promoted to Vice President Deli/Bakery in 2017. Barrick’s responsibilities have included strategic planning, innovative problem solving, financial acumen, organizational design, vendor negotiations and multi-functional team leadership skills.

Working for the #1 Food Retailer in the greater D.C./Baltimore region, Kate is passionate about delivering ambitious marketing solutions within the grocery industry. She supports the awareness and sales for fresh products across the store including a heavy emphasis on great, local items from the DC/MD/VA region and Chesapeake Bay. Kate has been instrumental in the recent launch of Hello Fresh In-Store Meal Kits and continues to build strong, co-branded marketing for new customers. Her focus is within produce, deli, bakery, meat, seafood, floral and prepared foods.

Dave Histed is the Culinary Innovation Manager for Retail Business Services (a company of Ahold Delhaize USA) were he leads the development, implementation, and execution of culinary innovation and renovation across the private brands portfolio of products. A graduate of the Culinary Institute of America (Hyde Park, NY), his background includes Four Seasons and Ritz Carlton properties as well as culinary design services for clients such as the US Highbush Blueberry Council, the Almond Board of California, and the Asterisk Uno professional sailing team. Known for his dynamic presentations and innovative cuisine, he has cooked throughout Europe and South America and has won numerous innovation awards including winning "The Grocerant Chef's Solution Challenge", "The Safeway Search for our Next Top Chef Challenge", and a coveted position on the "Share our Strength Conference of Leaders" panel. Chef Dave is a longtime supporter of the non-profit “Share our Strength”, whose mission is to end childhood hunger.

A classically trained local chef who specializes in healthy, gourmet, home-style cooking. He incorporates various influences in his cooking ranging from the Caribbean to Latin America and the Mediterranean to Asia. He believes farm to table is not just a movement, but a reality. He enjoys teaching people how to cook and empowering them to create dishes of their own as well as on where their food comes from, how it was grown, or what it was fed. At his home base, the Lakeville, MN Hy-Vee, let Chef Neal inspire you to make your own creation or pick up one of his own to take home with you.

As President and Founder of MFHA, an educational non-profit organization that makes the business case for developing cultural intelligence in the workplace, Gerry has been recognized for his decades of work in educating and advocating for the business benefits of cultural diversity and inclusion in the foodservice & hospitality industry. An engagingly energetic Speaker who practices “straight talk”, he travels across the US and internationally, bringing authentic perspective on building Cultural Intelligence that raises the topline, improves the bottom- line and builds brands’ cultural authenticity. Gerry was recently honored in the Nation’s Restaurant News 2018 Power List among “the definitive list of industry leaders who are not only setting trends today, but also shaping them for tomorrow."

Eddie Yoon is the founder of Eddie Would Grow, a think tank and advisory firm on growth strategy. Prior to that he was a partner at The Cambridge Group where he worked for 18 years, a strategy consulting firm that helps CEOs drive growth via new sources of consumer demand. Eddie is widely recognized as one of the world’s leading experts on Category Growth, Category Creation and Superconsumers. His ideas have unlocked billions of untapped profitable growth. Eddie is the author of the acclaimed book, Superconsumers: A Simple, Speedy and Sustainable Path to Superior Growth. He is also the author of over 50 articles in HBR, Inc Magazine and he has been quoted in the Wall Street Journal, The Economist, and Forbes. He has been a keynote speaker in the U.S., Canada, Kenya, Australia, New Zealand, Denmark, the UK and Japan.