“As a purpose-driven company committed to making real food accessible to more people, our sustainability strategy is focused on four areas – how Campbell’s food is grown, sourced, produced and shared,” said Dave Stangis, vice president, Corporate Responsibility and Chief Sustainability Officer. “Our new areas of focus allow Campbell to leverage existing capabilities while exploring additional opportunities to accelerate our impact and drive value for Campbell’s stakeholders.”
In 2017, the company achieved a number of sustainability goals including installing a 4.4-Megawatt solar array at its Camden, New Jersey, headquarters, which will generate the equivalent of 20 percent of the facility’s electricity demand. In addition, in fiscal 2017, Campbell delivered more than 15 billion servings of vegetables globally and donated more than $61 million in direct and in-kind giving worldwide and engaged employees in 12,200 volunteer hours.
Some of the company’s upcoming sustainability goals include:
- Reducing absolute greenhouse gas emissions in Campbell’s operations by 25 percent by fiscal 2025;
- Reducing water use by 20 percent by fiscal 2025;
- Reducing waste to landfills by 25 percent by fiscal 2025;
- Cutting food waste in half by fiscal 2030;
- Responsibly sourcing 100 percent of priority raw materials and establish traceability to the country of origin by fiscal 2025;
- Sourcing 100 percent US chicken meat that complies with higher broiler chicken welfare standards by the end of 2024;
- Measurably advancing Campbell's supplier diversity program by fiscal 2020; and
- Sourcing 50 percent (by volume) of plant-based priority ingredients from suppliers engaged in an approved sustainable agriculture program by fiscal 2025.
To read the full report, visit Campbell’s Corporate Responsibility website: www.campbellcsr.com.