Meet Dan Poland, our Executive Vice President and Chief Supply Chain Officer.
We checked in with Dan to learn more about him and his team’s work to make our supply chain as strong as possible.
I’m from a little town in Central Michigan called Williamston, in the Lansing area. I grew up on my family’s beef and cattle farm and working there was one of my first jobs—I still have family on the farm today. That experience set the stage for my entire career, and I’ve stayed close to food and agriculture ever since.
At Campbell there are a lot of people involved in making the food that we love. Everyone is collaborating to support our purpose.
When you look at our values, the care our frontline supply chain employees take when making our food makes a huge difference in our quality.
We are competitive. We measure ourselves against our peers and against other supply chains, working to make the supply chain a competitive advantage. And we find ways to win with character, always doing the right thing by our employees, customers, and consumers.
We’re continuously looking for ways to do things better. Creativity is making sure we are open to new ideas that raise the bar day in and day out so our supply chain enables investments back into our brands and we can continue to grow.
When a supply chain is operating at its best, you can see it in every single aspect, from the way teams work together to the quality of the final product.
Every day, I see the passion and pride of our teams.
Right now, we’re rolling out our operational excellence program across the company: Campbell’s Way of Working. It’s a structured tool to drive our processes and improve results. We’re already seeing early signs of improvement. One of the best parts of the program is that now our employees on the floor are leading team meetings and driving actions—we’re tapping into the potential of our employees, developing future leaders, and learning about situations before they happen.
Campbell’s Way of Working is a cultural transformation that will make our supply chain more efficient and more effective. The more we embrace this process, the more powerful it is going to be.
Never stop learning. Always stretch yourself. Even after 30 years in the food industry, I continue to learn, and I continue to find new ways of doing things. I strive to create an environment where I can continually grow and bring people along with me on that journey.
The classics—Chunky Clam Chowder and Split Pea with Ham are my favorites. For a twist, I absolutely love the Spicy Chicken Noodle!
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