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How we help
COMMUNITIES & THE ENVIRONMENT

Helping to Alleviate Hunger in Communities Across Canada

Campbell Canada has been part of Canadian lives for 85 years. But we’re not just on grocery store shelves and kitchen pantries; we’re also a part of the community. A community we care about. So when statistics show that nearly 900,000 Canadians rely on food banks each month – a number that is larger than the population of Ottawa – we knew we had to do our part to help. That’s why we are a long-standing contributor to Canadian food banks, donating over one million pounds of food each year. In 2015, we were proud to be recognized as Daily Bread Food Bank’s Food Donor of the Year.

Help Hunger Disappear®

We know hunger is a complex issue. But Campbell Canada is doing what we can as a food company to help – even if it’s for just one meal. That’s why every year Campbell encourages our fellow Canadians to get involved and donate money and non-perishable food items to their local food banks through our on-going HELP HUNGER DISAPPEAR® program.

Environmental Sustainability

We work hard to reuse, reduce and recycle. Our global goal is to cut the environmental footprint of our portfolio in half by 2020 – defined as water and greenhouse gas emissions per metric tonne of product.

This means we will:

Reduce energy use by 35 percent per tonne of product produced
Source 40 percent of our electricity from renewable or alternative energy sources
Recycle 95 percent of waste generated globally.
Deliver 100 percent of our global packaging materials from renewable, recyclable or recycled resources
Promote more sustainable agriculture, reducing water use by 20%

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Campbell Saves With Souped-Up System

Did you know Campbell Canada’s plant now produces its own energy? Thanks to our new Combined Heat and Power (CHP) project we are well on track to meet our goals in significantly reducing our environmental footprint. This project allows Campbell Canada to save on electricity costs, has environmental benefits and provides reliable emergency back-up power, ensuring our soup production is never impacted. With this new CHP system, our plant can operate independently as an electrical island and avoid downtime during power outages meaning less risk for mass food waste. We’re also excited to be the very first North American Campbell’s facility to have this technology.

The principle of CHP is simple; when electricity is generated, so is heat. CHP captures this heat and transforms it into useful energy. This CHP plant will provide an impressive 95% of Campbell Canada’s electricity needs, with the remaining coming from the Toronto Hydro grid.

Campbell has also embarked on other significant energy-efficiency projects, including a $100,000 dollar compressed air upgrade, a major LED lighting retrofit, the introduction of sensors, and more.

Reduce. Reuse. Recycle. Rewarding.

Long before environmental sustainability was top of mind, Campbell developed an early method of sustainable food packaging – Condensed soup. That spirit of innovation still applies today. Our cans are recyclable and made with 30% recycled steel. Currently, 92% of the solid waste from our Toronto manufacturing facility is recycled or reused and we have reduced water usage by 20% since 2008.

Agriculture and Farming Partnerships

We make food, and the relationship between food makers and food growers is incredibly important. Campbell Canada has deep roots in Ontario, where it set up shop in Etobicoke more than 80 years ago, when much of the land around the plant were fields. Our connection to farms and farmers remains an important one today. We have a community of growers who provide us ingredients for our soups and broths, many come from farms in Chatham, Queensville, Shelbourne and the Holland Marsh. We source 68% of Campbell Canada’s ingredients from within a three-hour drive of the Toronto manufacturing facility.

Dan Sopuch, is one example of a farmer who grows for Campbell’s. He grew up working on the family farm, which his father started in 1947. “My Dad’s first celery contract with Campbell was in 1957, in 1962, we got our first contract to supply carrots”. Today, about 30 acres of the family farm are dedicated to growing carrots for Campbell.*

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* Farm to Table Article, Fall 2014

What Goes
Into Our Food

Learn about the ingredients we use in our different products and the stories behind them.

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