Industry News | May 28, 2013

IFMA Awards Caskey of ConAgra Foods

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In tribute to his dedication to the foodservice industry and his service on the International Foodservice Manufacturers Association (IFMA) board of directors, the IFMA awarded William “Bill” J. Caskey of ConAgra Foods with a Distinguished Foodservice Executive Award.

Caskey received the award – the first in IFMA's 61-year history – during the National Restaurant Association Show week on May 17, 2013 in Chicago. This new award was established to honor executives who have made outstanding contributions to the foodservice industry and served on the IFMA board of directors.

"Not only has he been a devoted leader at ConAgra Foods, but Bill has shown a strong commitment to IFMA and the entire foodservice industry," says Larry Oberkfell, president and CEO of IFMA. "We are grateful for his involvement and continued support."

Caskey joined the IFMA board of directors in 2007 and served on the executive committee from 2010 to 2011. He had prior service as an IFMA director from 1986 to 1989. Since joining ConAgra Foods in 1998, Caskey has held several positions at ConAgra Foods and Lamb Weston, most recently, serving as vice president of strategic projects. Caskey currently serves as a board member of the National Restaurant Association and the Ronald McDonald House in Boise, Idaho.

"I am truly honored and humbled to have received this recognition from IFMA for service to the foodservice industry," Caskey says. "IFMA has been a great organization with which to work given their commitment to helping manufacturers, distributors, and operators address the issues facing the industry every day."

Prior to joining ConAgra Foods, Caskey built a strong foundation of foodservice experience at companies, such as Rykoff Sexton, Campbell Soup Company, Nestlé Foods, and Carnation Company. In addition to his work with IFMA, Caskey has served as a board member or advisor to the International Foodservice Distributors Association, National Agri-Marketing Association, Food Safety Modernization Act, and the Culinary Institute of America. He is a proud veteran of The United States Navy and a graduate of Auburn University.