caret-down

NEWSROOM

elise campbells

Life At Campbell: Meet Elise, A Campbell Nutrition Scientist

At Campbell, we make real food to nourish people’s lives everywhere, every day. One way we do that is through the work of our nutrition experts. From nutrition labeling to working in our test kitchen, Elise, a Registered Dietitian Nutritionist (RDN) and Nutrition Scientist, shares what #LifeAtCampbell is like for her. Follow along! 8:00 a.m….

paris plant

50 Years as a Campbell Employee

Fifty years ago, a postage stamp cost just 6 cents, Simon and Garfunkel’s Bridge Over Troubled Water was the most popular song, and Love Story was the highest-grossing film at box offices.  Our popular kids (and adult!) dish, SpaghettiOs, was only five years old, and Campbell’s Chunky soup was just introduced as “the soup so…

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…

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…

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 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…

Three dads and two growing families make life’s moments count

It’s Father’s Day, which means we wanted to turn the spotlight on our employee dads.  We invited two of our hard-working dads to share what the day means to them and what it was like using our parental leave policy for their big life moment! Two dads, one baby. Making life’s moments count. by Joe…