Webinars

Ethan is a data-driven sustainability expert with half a decade of experience in sustainability consulting and operations management. He specializes in product circularity, extended producer responsibility (EPR), packaging sustainability, waste reduction, Greenhouse Gas (GHG) accounting, and sustainable organizational design. Ethan supports organizations in developing actionable strategies to meet regulatory compliance and sustainability targets while optimizing operational efficiency.

Melissa Altobelli is a 25+ year veteran at Circana responsible for overseeing the overall management and development of global account teams. In addition to her extensive expertise in client insights, Altobelli has held positions within Circana’s client development and client retention organizations.  

Altobelli is a recognized thought leader on trends and innovation across bakery categories, achieving growth for snacks and sweets, and the evolution of better-for-you ingredients and health claims in bakery. She is regularly quoted as a baking industry expert in publications such as Supermarket Perimeter, Baking & Snack, and Supermarket News. Altobelli is also a frequent speaker at leading industry events such as Snack Food and Wholesale Bakery’s State of the Industry: Snacks and Bakery, and ABA’s Nexus NextGen Baker Leadership Forum.

Miles Agatha-Currier joined IDDBA as an Education Coordinator in January, 2023. They manage IDDBA's food safety resources, professional development initiatives, job training modules, and certification programming including the Charcuterie Professional Certification exam. They're the liaison for IDDBA's Deli Advisory and Professional Development Committees and the What's in Store Live Deli Team.

Stephanie is a results-driven marketing leader with over a decade of experience in brand strategy, innovation, and cross-functional leadership within the food industry. She holds an MBA and a master’s in finance, equipping her with a strong analytical foundation to drive strategic decision-making. Currently serving as Director of Marketing at Clyde's Donuts, Stephanie has successfully led initiatives in product launches, brand strategy, and comprehensive rebranding efforts. Known for leveraging data-driven insights to drive go-to-market strategies and build brand equity, she specializes in aligning business objectives with market trends to foster innovation and optimize cross-functional efficiency.

Josh is the fourth generation to lead Clyde’s Donuts, carrying forward over a century of tradition, craftsmanship, and innovation. A graduate of the University of Illinois at Urbana-Champaign, he began his career managing wholesale client relationships in the financial industry before returning to the family business in 2009. Since then, Josh has been a driving force behind Clyde’s evolution, spearheading advancements in process efficiency, product quality, and food safety. Now serving as President, he leads the company’s strategic vision, fueling growth, innovation, and operational excellence. With a deep passion for the baking industry, Josh is committed to shaping the future of Clyde’s Donuts while mentoring the next generation of industry leaders and continuing the legacy of excellence his family built.

Suzy Badaracco, President of Culinary Tides, Inc., is a foresight expert with over 19 years of experience in trends intelligence and predictive forecasting. She holds a Bachelor of Science degree in Criminalistics, an Associate degree in Culinary Arts, and a Master of Science degree in Human Nutrition. Suzy's expertise is further enhanced by her training in military intelligence, Chaos theory, and predictive analysis techniques.

Under her leadership, Culinary Tides, Inc. has become a premier consultancy in the food industry, renowned for its ability to accurately predict and profile trends across various domains, including food, beverage, consumer behavior, health, government, and technology. The firm specializes in identifying the birth, origin, trajectory, and longevity of trends, enabling food industry partners to strategically navigate the market. By revealing relevant patterns, Culinary Tides, Inc. empowers clients to develop products that resonate with customers, creating effective entrance, navigation, and exit strategies. Suzy Badaracco's insights and innovative methodologies have established her as a leading figure in foresight and trend forecasting.

Tammy joined Giant Eagle, Inc. in 2015 serving as the Bakery Director for the chain. She started her career in her parent’s bakery and then joined McGlynn’s Bakery where she rapidly progressed to Vice President – Store Operations. She transitioned to the frozen manufacturing side of the business, Concept 2 Bakers, as National Accounts Manager. In 2003, she joined United Supermarkets as Bakery Director. Tammy is a graduate of Metropolitan State University, Bachelor of Science degree in Business Management. She is also a graduate of the American Institute of Baking – Science of Baking; and serves on the Board of Directors for IDDBA and on the Board of Directors for Blind and Vision Rehabilitation Services of Pittsburgh.

Tammy became involved with the IDDBA committee meetings and Retail Management Forums to give back to the industry. Now a board member, she remains actively involved in the committees: Bakery, Professional Development, and Industry Relations. Attending the IDDBA show and being a member is great for networking and keeping on top of the industry trends. She has only missed one IDDBA show in her career!

Mike McCully owns McCully Consulting, a firm that provides strategic consulting services to dairy and food companies. Client projects include business analysis, purchasing and supply chain strategies, market research, and commodity risk management. In addition, McCully Consulting has provided subject matter expertise for global consulting companies, private equity firms, and Wall Street investment banks. Prior to starting McCully Consulting, Mike worked for over 15 years at Kraft Foods where he held management roles in dairy, meat, and grain purchasing. Throughout his career, Mike has provided leadership on dairy industry issues. He has served on the Board of Directors for International Dairy Foods Association’s Milk Industry Foundation, IDFA Dairy Ingredients, and the Dairy Institute of California. He has been a member of IDFA’s Economic Policy Committee, Legislative Oversight Committee, Farm Bill Committee, the National Cheese Institute’s Economic Policy and Legislative Committee, and the California Dairy Institute’s Producer Relations committee.

Nick Lenzi is the SVP of Marketing for Warren, Michigan based Lipari Foods. Lenzi began his career in 1980 with VG’s Grocery, holding positions of increasing responsibility until the chain was acquired by SpartanNash in 2008. While at SpartanNash, Lenzi served as Director of Sales and Merchandising for corporate retail and most recently, was the SVP of Sales and Marketing for Busch’s Fresh Food Markets in Ann Arbor, MI. Warren, Michigan based Lipari stocks and delivers over 31,000 items to 32 states. Focusing on the perimeter of the store, products include Deli, Bakery, Food Service, Dairy, Seafood, Confections, Specialty Grocery (including International Specialty) as well as Packaging Supplies. In addition, Lipari operates five manufacturing facilities and owns more than brands.

Mike Kostyo, Vice President of Menu Matters, has been a leading voice in food industry trends and insights for over a decade, known for digging through the messy information landscape in order to uncover unique insights that help brands think differently. Viewing food through a human-first, anthropological lens shaped by his master's degree in gastronomy, Mike brings depth and expertise to industry research and analysis. He excels at collaborative problem-solving with clients, bringing high energy, humor, and a personal touch to every project.

His cross-disciplinary background, ranging from magazine journalism to advertising to political communications, allows him to communicate complex trends and ideas with clarity and impact, earning him coverage in the New York Times, a featured profile on Huffington Post (“This Food Trendologist Knows What We’ll Be Eating Before Anyone Else”), on NBC Nightly News, as a recurring guest on Fusion TV’s “The AV Club Show,” and even as a judge on Food Network’s “Eating America.” He’s also a sought-after speaker who has presented to over a hundred industry events on topics like innovation, AI, as well as his still-talked about “How to Be Weird” presentation.

Based in Chicago, Kostyo is also a freelance writer who regularly contributes to food industry publications. In addition to his gastronomy degree from Boston University, he has certificates in the culinary arts, baking arts, wine, and artisan cheese production and he proudly serves on the advisory committee for the Arkansas Food Innovation Center at the Market Center of the Ozarks.

Maeve Webster, President of Menu Matters, has been a go-to thought leader, consultant, and trend expert in the food industry for over 20 years. Her clients rely on her to identify critical trends that impact the industry, consumers, and their business specifically, and to explain the relevance of those trends in a way that is engaging, approachable, and actionable.

Working closely with manufacturers, national account operators, commodity boards, and agencies, Maeve has supported menu strategy, product concept development, opportunity assessment, trend prioritization and implementation, and operational efficiency efforts.

She is a sought-after speaker for everything from client sales meetings and customer events to large industry events such as the RCA Conference, New Products Conference, MISE, VIBE, and Flavor Experience to name a few. She has been quoted as an expert on the food industry by The Wall Street Journal, The New York Times, NPR, and BBC Radio.

Maeve has an MBA from the University of Illinois, a culinary degree from the Le Cordon Bleu program, honed her skills at two large industry research firms, and for 4 years ran a successful café/bakery business in Bennington, VT, which was named “best café” in each of the years it was in operation under her leadership.

Jonna has been an innovator in the fresh foods space for nearly two decades driving the evolution of consumer-centric decision making and big data analytics throughout the perimeter.

Jonna joined Circana in 2016 and leads Circana’s Fresh Foods practice which unlocks the big data power of Circana for perishables suppliers and retailers. She spearheaded developing Circana’s Integrated Fresh solution for sales and shopper tracking across total food and beverage, in partnership with IDDBA and other industry leaders.

Jonna has talked fresh foods to outlets such as NPR and CNN and many others. She co-authors the monthly IDDBA and fresh industry articles with 210 Analytics’ Anne-Marie Roerink and was one of Progressive Grocer’s 2020 Top Women in Grocery.

Heather has worked in the specialty food industry since 2009, focused on launching European specialty cheese brands in the US market. Interval is a French cheese sales and marketing agency, representing 13 French dairies, all specialized in terroir products and pioneers of the French dairy savoir-faire. Heather oversees the development and execution of Interval’s global sales and marketing strategies in North America, focusing on executing strategic programs that build brand value, awareness and increase distribution across channels. Her mission is to solidify Interval's position as an industry leader and to ensure we continually exceed customer expectations. She is passionate about engaging younger generations in the industry; she serves on multiple IDDBA committees, including Events, Next Generation, What’s in Store Live and Market Research.

Cara Golberg is the Director of Sales and Consulting for the Consumer Panel at NIQ. With extensive experience working with both small and large retailers and manufacturers across Fresh categories, Cara is a seasoned expert in consumer shopping behaviors. She possesses deep insights into how consumers shop both in-store and online, making her a valuable resource for understanding and navigating the evolving retail landscape.