NEWSROOM

Every day is Earth Day @ Campbell

By: Dave Stangis, VP Corporate Responsibility and Sustainability   Today is Earth Day. In recognition of this important day that has been celebrated around the world for more than 45 years, we designed a series of events this week at our World Headquarters (WHQ) in Camden, NJ to engage employees and share information on sustainable…

Earth Week Series: Employees dig in and build a new community garden

  By: Andrea Chu, Campbell’s Sustainable Agriculture Analyst, Agriculture Operations Network Our growers and farmers work extremely hard every day to do their part to produce real food that “has roots” and “is prepared with care.” Now our employees have the opportunity to get their hands dirty right at work and get a small taste…

Earth Week Series: Campbell’s World HQ is green with building tech

  By: Kerrin Donnelly, Director of Facilities at Campbell   When the design of our new world headquarters (WHQ) campus began back in 2008, energy efficiency was top of mind. Our Global Engineering team worked closely with design professionals to ensure we constructed a state-of-the-art sustainable facility.   LEED Certification was the intent from the…

Key to Creating the Future of Food: Foresight

  At Campbell, we have been talking about the effects of ongoing seismic shifts in the food industry – generational, multicultural, socio-economic, urbanization, technological and a growing focus on health.   The shifts continue to accelerate and converge, and we’re embracing opportunities in the food world by using strategic foresight.   CEO Denise Morrison discussed…

Fourth Graders Come in First With Cooking Matters

By: Jane Freiman, Director of Campbell’s Consumer Test Kitchen   After six years, I still get excited to welcome young Camden students to our WHQ to participate in the Cooking Matters hands-on nutrition education experience.   For the past six weeks, our employees teamed up to host 10 terrific fourth-grade students from KIPP Cooper Norcross…

¡Delicioso! Real Food Flavors For the Win

By: Thomas Griffiths, Executive Chef and Vice President of Campbell’s Culinary and Baking Institute Known as an island full of rich flavors and spicy tropical tastes, Puerto Rico was the perfect beach backdrop for this year’s Research Chefs Association (RCA) annual conference. The team from Campbell’s Culinary & Baking Institute won top honors with Puerto…

Seeking the Power of Different through Supplier Diversity

“Seek the power of different” is not just something we say — it’s something we do. Here at Campbell, it’s one of our core values. Coupled with our Purpose, Real food that matters for life’s moments, these values help serve as a decision-making lens across our business from farm to fork.   Over a decade…

Water as a Heritage

By: Dr. Dan Sonke, Director of Sustainable Agriculture at Campbell.   Water and agriculture are part of my heritage. I grew up on an almond orchard in California. Not only did we depend on water for our almonds to grow, but my father worked a day job for one of California’s oldest irrigation districts. You could…

Bethmara Kessler is One of New Jersey’s Best 50 Women in Business

NJBIZ Magazine has recognized our own Bethmara Kessler, Senior Vice President-Integrated Global Services, among its Best Fifty Women in Business for 2017. The award honors New Jersey’s most dynamic business women who are making headlines in their field.     Since joining Campbell nearly three years ago, Bethmara has led change and major transformation, built…