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CAMPBELL’S HOMESTYLE HEALTHY REQUEST CHICKEN WITH WHOLE GRAIN PASTA SOUP RECALLED DUE TO MISLABELING

CAMDEN, N.J., Apr. 22, 2017 – Campbell Soup Company is voluntarily recalling approximately 300 cases of 18.6-ounce cans labeled as Campbell’s Homestyle Healthy Request Chicken with Whole Grain Pasta soup. Due to mislabeling, the cans may actually contain Campbell’s Homestyle Healthy Request Italian-Style Wedding soup. As a result of the mislabeling, the product may not declare…

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…

Campbell Soup Company Ranked Among Top 5 Best Corporate Citizens

Company recognized by Corporate Responsibility Magazine for 8th consecutive year CAMDEN, N.J.–(BUSINESS WIRE)–Apr. 20, 2017– Campbell Soup Company (NYSE:CPB) was recognized today as a top corporate citizen by Corporate Responsibility Magazine. Campbell ranked No. 5 among all large-cap Russell 1000 companies on the magazine’s annual 100 Best Corporate Citizens List, which is regarded as a…

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…