By: Dave Stangis, Chief Sustainability Officer At Campbell, Earth Day is every day, but our teams make a special effort to bring awareness and impact to life for Campbell employees the week leading up to Earth Day. Hard to believe, but Earth Day has been around for more than 45 years. What started as an…
by Andrea Chu, Sustainable Agriculture Analyst Water is our most vital resource and on World Water Day, I’m happy to share one of the ways Campbell is working to minimize water risks for our company and our hometown communities. Recently, I got to see firsthand the great results of a ten-year long collaboration with…
We are aware of the potential risks to the food system posed by climate change and continue to support the goals of the Paris Climate Agreement. Despite the decision by the Trump Administration to exit the agreement, Campbell will continue to take action to address climate change, and we remain focused on delivering against…
Recently, we announced a new 4.4-megawatt (MW) solar power project at our World Headquarters in Camden, N.J., which will generate the equivalent of approximately 20% of our campus’s energy. Once the system comes online in fall 2017, it will be the largest solar array in the city of Camden. This is a big step…
Giving back is in our DNA and this week marks the start of our much-anticipated week of community service, Make a Difference Week. Ten years ago, at the urging of an overwhelming number of employees who volunteered for the original “Make a Difference Day,” our program expanded to a full week dedicated to building healthy…
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…
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…
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…
By: Melissa Donnelly, Manager Sustainability Integration and Metrics If you’ve seen my past blog posts, you know I’m no stranger to recycling and sustainable living, but when it comes to food waste I have a soft spot. I’m sure many of you have heard of composting, but like me, you may not…
By: Dr. Dan Sonke, Director of Sustainable Agriculture at Campbell. Water and agriculture are part of my heritage. I grew up on an almond orchard in California. Not only did we depend on water for our almonds to grow, but my father worked a day job for one of California’s oldest irrigation districts. You could…