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Campbell Chefs Host “Seed to Sandwich” Cooking Class for Philadelphia Students

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Chefs Show Kids That Making Healthy Lunches Can be Fun

CAMDEN, N.J.–(BUSINESS WIRE)–Oct. 20, 2009–
Campbell Soup Company (NYSE: CPB) North America Foodservice chefs
hosted a “Seed to Sandwich” cooking class for Richard Allen Preparatory
Charter School students on October 20 at Bartram’s Garden in

Last year, Campbell donated 25 packs of “Campbell’s” tomato seeds for
seventh graders from Richard Allen Preparatory Charter School in
Philadelphia to plant at Bartram’s Garden, America’s oldest botanical
garden located in Philadelphia. On Tuesday, Campbell chefs showed
students how to incorporate the tomatoes they planted, along with other
vegetables, into healthful soups and sandwiches.

“Our Children’s Garden program at Bartram’s Garden provides students the
opportunity to plant, harvest, and enjoy fruits and vegetables,” said
Louise Turan, Executive Director of the John Bartram Association.
“Spending time with Campbell’s professional chefs is a tremendous
learning experience that will broaden their skills and provide them with
insight into culinary careers.”

“Campbell is committed to kids’ health,” said Irene Chang Britt,
President, North America Foodservice, Campbell Soup Company. “We’re
proud to partner with Bartram’s Garden as a way to bring our mission of
nourishing people’s lives to life.”

Campbell’s Senior Research Chef Amanda Zimlich is a graduate of the
Culinary Institute of America and has been recognized by the James Beard
Foundation for her innovative French Northwest cuisine. Campbell’s
Senior Research Chef Tom Frain, also a graduate of the Culinary
Institute of America, brings years of culinary and product development
experience to Campbell. Chef Tom’s career has included stops at
franchise restaurants and the Four Seasons Hotels.

The “Seed to Sandwich” class reflects Campbell’s commitment to childhood
nutrition and making healthy school lunches more accessible. Last
November, Campbell expanded and reformulated its popular line of soups
offered in schools to meet the standards outlined by the Alliance for a
Healthier Generation – a partnership between the American Heart
Association and the William J. Clinton Foundation. Campbell was one of
the first participants to join the initiative in 2006.

In addition to its involvement with the Alliance, Campbell is a strong
supporter of the March of Dimes, which shares its mission of nourishing
the lives of children. This “Seed to Sandwich” initiative is part of the
auction package Campbell donated at last year’s March of Dimes’
Signature Chefs Gala and Auction in Philadelphia, of which Campbell was
the Presenting Sponsor. This year, the event will take place on November
13 at the Philadelphia Please Touch Museum®, and will include
auction items and culinary fare from dozens of Philadelphia’s premier
restaurants, including Talula’s Table, Union Trust Steakhouse, Cuba
Libre Restaurant & Rum Bar and Ristorante Panorama. For more
information, visit

About Campbell Foodservice

Since 1965, Campbell’s North America Foodservice division has been a
trusted food service partner, committed to providing restaurants,
schools and institutions with great-tasting, nutritionally balanced
products. These include Campbell’s® Restaurant
soups, Campbell’s® Well & Good®
soups, V8® soups and entrees, V8®
beverages, Pace® and Prego® sauces,
and Pepperidge Farm® snacks.

About Campbell Soup Company

Campbell Soup Company is a global manufacturer and marketer of
high-quality foods and simple meals, including soup, baked snacks, and
healthy beverages. Founded in 1869, the company has a portfolio of
market-leading brands, including “Campbell’s,” “Pepperidge Farm,”
“Arnott’s,” and “V8.” For more information on the company, visit
Campbell’s website at

About Bartram’s Garden

Established by John Bartram in 1728, Bartram’s Garden is the oldest
living botanic garden in America. With its renowned historic buildings
and dramatic views of the Philadelphia skyline, the Garden attracts
visitors from all corners of the globe, and is a National Historic
Landmark. The site is operated by the John Bartram Association in
partnership with the Fairmount Park Commission.

Source: Campbell Soup Company

Campbell Soup Company
Sheri Oppenheimer, 856-968-4363

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