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Yearly Archives: 2016

Cooking Up Hope ‘That Matters’

This week our CEO Denise Morrison and our leadership team kicked off Make a Difference Week—Campbell’s annual week of volunteer service.

Meet the Campbell team that savors the flavors of Real Food

Ever wonder who’s working behind the scenes to ensure food makers are creating and sharing options that are not just delicious but also fit into a well-balanced diet? Campbell’s Global Nutrition Team does just that and works closely with food and nutrition professionals—driving awareness, promoting healthy eating and sharing Campbell’s better-for-you products. The team partners…

Roadmap to non-BPA packaging proves challenging

by Mark Alexander, President, Americas Simple Meals & Beverages Today we outlined our plans to remove Bisphenol A (BPA) from the linings of our cans by the middle of 2017. This month, we shipped two million cans with linings made from acrylic or polyester materials, and we will introduce this new lining to all cans…

How Purpose is Informing Transparency in the Food Industry

Writing in Huffington Post Purpose + Profit today, Dave Stangis, our Vice President of Corporate Responsibility and Sustainability at Campbell, talks about how our purpose, Real Food that Matters for Life’s Moments, is changing our culture, how we do business and how we engage with consumers. In particular, his post discusses why Campbell supports mandatory,…

Tapping our responsibility to conserve water

At Campbell, we’ve been using tomatoes and working with U.S. farmers for generations. As part of that legacy, we have cooperated to conserve two of our most important natural resources–energy and water. In 2012 we took that commitment a step further and re-launched our Sustainable Agriculture Program, with a focus on tomatoes and other key…

Cooking up job skills for future real food makers

Our chefs always start with a gold standard recipe made with real ingredients when it comes to making our food. This month, they shared that high-quality approach and dished out all the secrets to crafting the perfect mother sauces—sauces that are the building blocks for all other sauces in the culinary arts. Campbell chefs demonstrated…

How Can Companies Help Create a Culture of Health?

We have to work together. It’s National Nutrition Month, but Campbell Soup Company works year-round to build a Culture of Health through Campbell’s Healthy Communities, a program geared toward reducing childhood obesity and hunger in Camden by 50 percent over 10 years. But building a Culture of Health isn’t something we can achieve alone. It’s…

Why now is the time to embrace Mandatory GMO Labeling

Campbell’s Kelly Johnston, Vice President-Government Affairs, answers this question in a newly released op-ed with The Hill. We know consumers want transparency—they want to know what is in their food and what they feed their families.  That is why in January, Campbell announced its support for a mandatory federal standard for labeling of foods that…

CAMPBELL REPORTS SECOND-QUARTER RESULTS

Sales Decreased 1 Percent, Organic Sales Comparable to Prior Year Adjusted Earnings Before Interest and Taxes (EBIT) Increased 26 Percent Adjusted Earnings Per Share (EPS) of $0.87 Increased 23 Percent As Reported EBIT Increased 23 Percent, As Reported EPS of $0.85 Increased 20 Percent CAMDEN, N.J., Feb. 25, 2016—Campbell Soup Company (NYSE:CPB) today reported its…

Campbell @ CAGNY: Seismic Shifts, Transparency and Well-being

This week, CEO Denise Morrison and CFO Anthony DiSilvestro presented to more than 500 analysts and investors at the Consumer Analyst Group of New York (CAGNY) conference in Boca Raton, Fla. Denise outlined Campbell’s four strategic imperatives, focusing on Purpose and Transparency and Health and Well-being. Here are some highlights:   “We’re at a critical…