10/15/2018

A Field of Yellow Tomatoes

By Dan Sonke, Director of Sustainable Agriculture   Driving by a tomato farm this time of year in California, you expect to see a harvest underway. It’s a sight to savor–lots of red tomatoes being placed into tractor bins. But not this time. Where there is normally red, a sea of yellow is in its...

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10/11/2018

A Celebration of Hispanic Heritage

At Campbell, our Latino employee Network is a diverse group that’s dedicated to recognizing and leveraging the talents, perspectives and leadership of Hispanic and Latino employees. To celebrate Hispanic Heritage Month, a few members of this network share stories of their heritage through – what else? – food.     Melissa Aguilar, Diversity & Inclusion...

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7/26/2018

5 Reasons We Love Working with Our Interns

By: Etana Pizzo, University Program and Talent Identification Lead   Summer is in full swing and so is our intern program! This summer, we have 56 hardworking fresh minds between our Camden, Norwalk, Maxton and Napoleon locations. Their work is often project-based so they make important contributions to our teams across the company. Our interns...

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6/22/2018

Chef Carrie Prepares for Her Newest Assignment: Chef Mom

By: Chef Carrie Welt, Campbell Senior Chef    On July 1, 2018, I’m expected to deliver a baby boy. This is my first child and my parents’ first grandchild. It’s not every parent’s dream to have their daughter decide to become a single mother, but my parents have been wonderfully supportive. In my late 20s,...

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6/12/2018

40 community impacts in 40 seconds

  By: Amanda Bauman, Senior Manager Community Affairs   Each year, our week of service never ceases to amaze me.  Campbell employees from coast to coast in 28 of our U.S. locations rallied together to serve their communities during Giving That Matters Week. From picking oranges with Food Forward in Camarillo, CA, to planting trees...

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