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Yearly Archives: 2019

Investing in our Campbell Snack Brands

By Chris Foley, Senior Vice President and Chief Marketing Officer, Campbell Snacks   A Campbell Soup Co. employee for nearly 20 years, Chris Foley was named Senior Vice President and Chief Marketing Officer, Campbell Snacks, in March 2018. Chris leads marketing innovation and brand-building across the expanded snacks portfolio encompassing Pepperidge Farm and Snyder’s-Lance. This…

How Campbell is Helping Americans Eat More Vegetables

By Trish Zecca MS, Nutrition Lead and Senior Program Manager, Campbell Snacks   I’m a proud vegetable lover and advocate for the important role they play in nutrition, health and well-being. Just as importantly, I believe vegetables are delicious, versatile and central to a meal. While vegetables may not be top of mind for most…

Protecting our Water Resources

This Earth Day we take a look at one of the many ways Campbell is working to safeguard our future through collaborative sustainability initiatives.   By Megan Maltenfort, Senior Manager, Corporate Social Responsibility   Water is an essential resource for all life. It is equally vital for Campbell’s operations. From growing our ingredients to producing…

“Do Right and Be Real” Equates to a Best Place to Work for LGBTQ Equality

By Trent Whiteford, Category & Sales Strategy Lead, Campbell Simple Meals and Co-Chair of Campbell’s LGBTQ OPEN Employee Network   As a Campbell employee, who happens to be gay, I feel privileged to work for a company that lives into its values. “Do Right and Be Real” is not just something that adorns the walls…

Introducing Our 2019 Corporate Responsibility Report and Website

  Today Campbell is proud to publish our 2019 Corporate Responsibility Report and website. This marks our eleventh year of reporting on our progress. Here’s an excerpt of what our new CEO Mark Clouse shared with stakeholders.   Throughout my more than 20 years in the food business, I have long admired Campbell and the…

On International Women’s Day, We Need to Support Each Other

Jennifer Moss, incoming Vice President-Research & Development, Meals and Beverages, joined Campbell as Vice President-R&D, Asia Pacific, in 2010, and now she is headed to the U.S. to lead R&D across the Meals and Beverages business. She’s a role model and mentor to a broad range of colleagues and students. Today, in honor of International…

A Day in the Life of a Campbell Nutritionist

by Lindsay Watts, Senior Nutrition Communication Analyst and Registered Dietitian   I think I was born to be a dietitian. I grew up with a strong interest in health and food and in my early teen years experimented with different diets. As I got older, I spent more and more time in the kitchen and…

Black History Month: Celebrating Beyond February

by Marisa Henry, the Campbell Black Resource Group’s Steering Team Member + Senior Project Engineer, Global Engineering   Allow me to set the stage, I was born in St. Kitts, West Indies and migrated to the United States at the age of four. Although I never saw myself as different, the accent that I carried…

Revitalizing Housing, Health, and Hope in Camden

by Kate Barrett, Senior Manager of Community Affairs   At Campbell, we’re proud and honored to be able to support and invest in our hometown communities. Together, our Campbell’s Healthy Communities program, Campbell Soup Foundation, cash and in-kind support, and enthusiastic employee volunteers are a powerful force for good as we strive to enable long-term,…

6 Food Trends to Embrace in 2019

Throughout the year, Campbell’s Chefs monitor and track food trends across the globe to compile TrendScape – a list of what and how you and your friends will be eating in the coming year. They are ranked from early-stage trends on the menu at your favorite bistro, to more mainstream trends that you’ll find in…