Inspired by our Purpose—Real food that matters for life’s moments—a group of Campbell employees produced 6,000 cans of Harvest ’16, a pasta dish with a hearty vegetable sauce created specifically to be donated to three local Philadelphia-area food banks for those in need.
At Campbell, we believe that real food has roots, is prepared with care and should be accessible to all. Harvest ’16 is a delicious, shelf-stable main dish made with pasta O’s and a vegetable sauce made from real veggies. It is filled with real food ingredients including carrots, celery, onions, sweet potatoes, tomatoes and roasted garlic.
“Harvest ’16 is made from the heart for our local community,” said Thomas Griffiths, Master Chef and Vice President of Campbell’s Culinary and Baking Institute. “We hope our friends and neighbors enjoy this meal as much as we enjoyed creating it.”
The creation of Harvest ’16 was sponsored by Roots, an employee group dedicated to bringing Campbell’s real food philosophy to life. The production took a village—the cross functional project team included dozens of employees starting with our R&D team to our chefs in the Campbell’s Culinary and Baking Institute.
Harvest ’16 will be distributed to those in need at the Food Bank of South Jersey in Camden and Philadelphia-based Bridesburg United Methodist Church food pantry and the Faith Assembly of God.
This week, a group of Campbell employees visited the Bridesburg United Methodist Church food pantry to hand deliver Harvest ’16, where more than 250 families visited to pick up food for the week.