3/1/2019

A Day in the Life of a Campbell Nutritionist

by Lindsay Watts, Senior Nutrition Communication Analyst and Registered Dietitian   I think I was born to be a dietitian. I grew up with a strong interest in health and food and in my early teen years experimented with different diets. As I got older, I spent more and more time in the kitchen and...

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2/22/2019

Black History Month: Celebrating Beyond February

by Marisa Henry, the Campbell Black Resource Group’s Steering Team Member + Senior Project Engineer, Global Engineering   Allow me to set the stage, I was born in St. Kitts, West Indies and migrated to the United States at the age of four. Although I never saw myself as different, the accent that I carried...

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2/12/2019

Revitalizing Housing, Health, and Hope in Camden

by Kate Barrett, Senior Manager of Community Affairs   At Campbell, we’re proud and honored to be able to support and invest in our hometown communities. Together, our Campbell’s Healthy Communities program, Campbell Soup Foundation, cash and in-kind support, and enthusiastic employee volunteers are a powerful force for good as we strive to enable long-term,...

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1/14/2019

6 Food Trends to Embrace in 2019

Throughout the year, Campbell’s Chefs monitor and track food trends across the globe to compile TrendScape – a list of what and how you and your friends will be eating in the coming year. They are ranked from early-stage trends on the menu at your favorite bistro, to more mainstream trends that you’ll find in...

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12/18/2018

Shaun Campbell, Angel Flier

Shaun Campbell has called Campbell home for the past 35 years. Since the 1980s, he’s been a part of our annual California tomato harvest, helping turn fresh, ripe tomatoes into delicious soups, sauces and salsas. Shaun started his career weighing tomato trucks in Sacramento and now oversees all production operations at our Dixon Plant. Shaun...

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