Campbell C.S.R. identifies goals for 2020
BakingBusiness.com, May 5, 2010
by Eric Schroeder
CAMDEN, N.J. — Nourishing consumers, the planet, employees and neighbors were identified as the four goals Campbell Soup Co. hopes to accomplish over the next decade as part of its sustainability and corporate citizenship initiative.

In its 2010 Corporate Social Responsibility Report issued May 4, Campbell set forth several goals it plans to reach by 2020, including continuing to reduce sodium in soups, sauces, beverages and bakery items, as well as working to cut hunger and childhood obesity by 50%.

“For Campbell, conducting business in a socially responsible way is mission critical,” said Douglas R. Conant, president and chief executive officer. “We firmly believe that, as we build an extraordinary company, we can build a better world. In 2009, we established a corporate strategy to advance a powerful commitment to sustainability and corporate social responsibility in everything we do. In this report, we have defined four long-term destination goals that will clarify our purpose, promote strategic alignment across our organization and deliver measurable results.”

Under its “Nourishing Our Consumers” goal, Campbell said it continues to add wellness attributes to its products and now offers in the United States more than 100 products with a healthy level of sodium, more than 200 products that are low in fat and saturated fat, and more than 150 products that have 100 calories or less per serving. The company said its nutrition and wellness portfolio generated $2,029 million in sales during 2009, up from $1,720 million in 2008 and $1,291 million in 2007. The portfolio includes organic, full vegetable serving, low calorie, low fat, hearty healthy sodium and whole grains products.

The company’s 2020 goal under this heading is to “continually advance the nutrition and wellness profile of our product portfolio.”

In advancing its “Nourishing Our Planet” goal, Campbell said it has redesigned the 33.5-oz Pepperidge Farm Goldfish carton, reducing the overall height of the package by three-quarters of an inch. The move has eliminated the need for 300,000 lbs of packaging material. Campbell also said it has removed an additional 300,000 lbs of material by redesigning its single-serve V8 V-Fusion, V8 and Campbell’s Tomato juice PET bottles.

By 2020, Campbell said it hopes to cut its environmental footprint in half as measured by water use and greenhouse gas emissions, reduce energy needs and seek greener energy sources, recycle as much waste as possible, advance sustainable packaging principles, and promote more sustainable agriculture.

As part of “Nourishing Our Neighbors,” Campbell said it distributed more than $21 million in product donations globally during the past year and awarded more than $2.5 million worth of equipment to schools as part of Labels for Education. By 2020, the company has set two key goals: To improve the health of young people in hometown communities by reducing hunger and childhood obesity by 50%, and to impact 100 million youths through the company’s volunteer, community, and signature programs.

The final goal, “Nourishing Our Employees,” has been successful through employee training development and world-class engagement, Campbell said. By 2020, Campbell said it hopes to achieve 100% employee engagement in its C.S.R. and sustainability strategies.

The full report is available at www.campbellsoupcompany.com/csr/.