WASHINGTON, D.C. The American Bakers Association is pleased to announce that Doug Conant, former President & CEO of Campbell Soup Company, will close out the Monday Afternoon Business Session on April 22 at the annual ABA Convention in Aventura, Florida.
Mr. Conant will discuss his renowned model for humble, successful leadership, and will share his insights from a highly successful career in the food industry. Mr. Conant is credited with leading Campbell Soup back from a precipitous decline in market value and employee engagement. His presentation will build on his experiences and lessons learned regarding change management, improving employee engagement, and strategic organizational development.
"When one thinks of highly successful leaders in today's business, Doug Conant immediately comes to mind," said ABA President and CEO Robb MacKie. "His success in retaining and attracting talented leaders and empowering cultures of innovation will provide attendees with invaluable ideas to allow them to succeed in this incredibly dynamic business climate."
Douglas R. Conant, New York Times bestselling author (TouchPoints: Creating Powerful Leadership Connections in the Smallest of Moments), was CEO and President of the Campbell Soup Company from 2001 through 2011 – the 11th leader in this iconic company’s 141-year history. He improved the company’s financial profile delivering quality sales growth, improved marketplace positions, ten straight years of adjusted earnings per share growth, strong cash flow, record high investment and record high Return on Invested Capital. The key enabler of this performance was Campbell’s march towards achieving world-class employee engagement levels. During his tenure at Campbell, Conant also established the Campbell CEO Institute to train the company’s future leaders
A native of the Chicago area, Conant earned his BA degree from Northwestern University and his MBA from the J.L. Kellogg School of Management at Northwestern.
The 2013 ABA Convention will be the premier industry event of the year. This year’s theme of “Staying Ahead of the Curve When You Don’t Know What’s Around the Bend” is a nod to the constantly changing trends, shifting consumer tastes, fad diets, new technology, government regulations and the almost impossible task of staying current and competitive in today’s marketplace. The ABA Convention will bring together the top leaders from America’s baking businesses and their suppliers for networking, idea exchange, and working sessions. Registration is now open! More information may be found at www.americanbakers.org.
About the American Bakers Association:
The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 700 baking facilities and baking company suppliers. ABA members produce bread, rolls, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. The baking industry generates more than $70 billion in economic activity annually and employs close to half a million highly skilled people.
Source: American Bakers Association
