CAMDEN, N.J., October 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 Philadelphia.
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 marchofdimes.com/pennsylvania.
About Campbell FoodserviceSince 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 Quality 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 www.campbellsoup.com.
About Bartram’s GardenEstablished 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.
CONTACT:Sheri OppenheimerCampbell Soup Company(856) 968-4363
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