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Yearly Archives: 2018

Shaun Campbell, Angel Flier

Shaun Campbell has called Campbell home for the past 35 years. Since the 1980s, he’s been a part of our annual California tomato harvest, helping turn fresh, ripe tomatoes into delicious soups, sauces and salsas. Shaun started his career weighing tomato trucks in Sacramento and now oversees all production operations at our Dixon Plant. Shaun…

Campbell Named One of America’s Most JUST Companies!

by Megan Maltenfort, Senior Manager, Corporate Social Responsibility   Each of us at Campbell is proud today to be ranked amongst the “JUST 100,” which recognizes our commitment to corporate responsibility.   For the second consecutive year, Campbell has been named one of America’s Most JUST Companies by Forbes and JUST Capital, which ranks the…

Discover Unexpected Ways to Cook with Prego

by Ashli Williford, Marketing Activation Digital Specialist   Prego sauces are all about bringing families together around the table. But families are changing – and so are we. For nearly 40 years, we’ve been making Prego sauces for the Italian recipes you already know and love. And you can now check out nearly two dozen diverse…

Introducing Campbell’s Well Yes! Sipping Soups

We’re excited to introduce our new line of Well Yes!® Sipping Soups! The new soups come in five delicious flavors and are available in convenient grab-and-go packaging, which make them perfect as a satisfying snack or pick-me-up. Approximately 80 percent of consumers agree, soup is an easy way to get more veggies between meals1, but lack of convenience…

In Memory of the American Inventor Dorcas Reilly

It is with great sadness that we share the news of the passing of Dorcas Reilly, 92, the creator of one of the most beloved recipes in America, the Green Bean Casserole. Dorcas was an incredible woman, whose legacy will live on in more than 20 million American households this Thanksgiving. As one of the…

A Field of Yellow Tomatoes

By Dan Sonke, Director of Sustainable Agriculture   Driving by a tomato farm this time of year in California, you expect to see a harvest underway. It’s a sight to savor–lots of red tomatoes being placed into tractor bins. But not this time. Where there is normally red, a sea of yellow is in its…

A Celebration of Hispanic Heritage

At Campbell, our Latino employee Network is a diverse group that’s dedicated to recognizing and leveraging the talents, perspectives and leadership of Hispanic and Latino employees. To celebrate Hispanic Heritage Month, a few members of this network share stories of their heritage through – what else? – food.     Melissa Aguilar, Diversity & Inclusion…

5 Reasons We Love Working with Our Interns

By: Etana Pizzo, University Program and Talent Identification Lead   Summer is in full swing and so is our intern program! This summer, we have 56 hardworking fresh minds between our Camden, Norwalk, Maxton and Napoleon locations. Their work is often project-based so they make important contributions to our teams across the company. Our interns…

Chef Carrie Prepares for Her Newest Assignment: Chef Mom

By: Chef Carrie Welt, Campbell Senior Chef    On July 1, 2018, I’m expected to deliver a baby boy. This is my first child and my parents’ first grandchild. It’s not every parent’s dream to have their daughter decide to become a single mother, but my parents have been wonderfully supportive. In my late 20s,…

40 community impacts in 40 seconds

  By: Amanda Bauman, Senior Manager Community Affairs   Each year, our week of service never ceases to amaze me.  Campbell employees from coast to coast in 28 of our U.S. locations rallied together to serve their communities during Giving That Matters Week. From picking oranges with Food Forward in Camarillo, CA, to planting trees…