More Than 3,600 Campbell Employees Volunteer For “Make A Difference Week”

Campbell Soup Company (NYSE:CPB) employees will participate in the company’s annual week of service, “Make a Difference Week,” which consists of 90 volunteer projects across the U.S. and Canada. Approximately 3,600 employees, including three-quarters of the staff headquartered in Camden, will participate in activities to support Campbell’s commitment to measurably improving the health of young people. Campbell’s “Make a Difference Week,” which takes place Monday, Oct. 15 through Friday, Oct. 19, is expected to result in more than 4,500 service hours and $40,000 in grants to local non-profits.

As part of its “Nourishing Our Neighbors” community program, Campbell’s President and Chief Executive Officer Denise Morrison and the executive team will read to and cook with local students to teach them about positive nutrition and healthy eating. During the remainder of the week, Campbell employees will sort and box food and package meals at the Food Bank of South Jersey, MANNA and Philabundance in Philadelphia; prepare and serve breakfast and lunch at the Ronald McDonald House and New Visions Shelter; renovate the Camden Neighborhood Center; glean and harvest produce with NJ Farmers Against Hunger and more.

“We are committed to being a socially responsible company, and that includes how we improve wellness and nutrition, help build a more sustainable environment and how Campbell employees ‘Make a Difference’ in the communities where we live and work,” said Morrison. “This week in many communities, Campbell employees will be volunteering and giving back. But our dedication continues all year long and is a testament to our culture and how we make a positive impact on the health of young people.”

In addition to projects across the Southern N.J. region, Campbell is running a kids’ backpack program at 16 sites across the U.S. and Canada. The program aims to supply a backpack full of food to youth who are on the National School Lunch Program during the school week, but do not know where their next meal is coming from on the weekend. The backpacks are filled with shelf-stable items from seven different food categories, ranging from protein to fruits and vegetables that are easy to prepare and nutritionally sound. The goal is to provide enough food to sustain one youth through the weekend in each backpack. Campbell expects to collect more than 3,000 backpacks full of food for children in need.

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