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Stakeholder Engagement

Proactive and consistent engagement with both internal and external stakeholders is critical to effectively executing our corporate responsibility strategy.

Our approach to stakeholder engagement includes:

  • Identification of issues that are most important to stakeholders
  • Establishment of processes for meaningful and effective engagement
  • Benchmarking for leadership performance within and outside our sector

The following table summarizes our engagement with major stakeholder groups:

Stakeholders Types of engagement Issues
Stakeholders: Advocacy Groups/Non-Governmental Organizations (NGOs)
Types of engagement:
  • Organizational Memberships
  • Direct Engagement
  • Strategic Issue Partnerships
  • Professional Conferences
  • Roundtable Events
  • Social Media
  • Website and Corporate Responsibility Report
Issues:
  • Health, Nutrition & Wellness
  • Nutrition & Labeling Standards
  • Animal Welfare
  • Deforestation
  • Climate Change
  • Human Rights
  • Sustainable Agriculture
  • Packaging
Stakeholders: Communities
Types of engagement:
  • Direct, On-the-Ground Relationships
  • Corporate & Employee Giving
  • Networking Events
  • Surveys
  • Signature Partnerships
  • Regional Priority Plans
  • Employee Volunteerism
Issues:
  • Critical Local Needs (such as food access and nutrition education)
  • Disaster Relief
  • Environmental Initiatives
  • Health, Nutrition & Wellness
  • Strategic Partnership Priorities (such as health and well-being)
Stakeholders: Consumers
Types of engagement:
  • Dedicated 24-Hour Toll-Free Hotline
  • Consumer Insights
  • Branded Websites
  • Campbell’s Kitchen Website
  • Campbell’s Nutrition Website
  • What’s in My Food Website
  • Social Media
  • Brand PR
Issues:
  • Food Safety & Quality
  • Transparency
  • Packaging Information
  • Health, Nutrition & Wellness
  • Affordability
  • Food Waste
  • GMOs
  • Environmental Practices
Stakeholders: Customers
Types of engagement:
  • Dedicated Customer Teams
  • Customer Meetings and Presentations
  • Customer Surveys
  • Customer Letters and Responses to Inquiries
  • Sales Materials
  • Industry Trade Groups (such as FMI)
Issues:
  • Product Innovation
  • Trade Practices
  • Social Accountability
  • Environmental Practices
  • Transparency
  • Sales Support & Service
  • Health, Nutrition & Wellness
Stakeholders: Employees
Types of engagement:
  • Quarterly Employee Forums
  • Town Hall Meetings
  • Leadership Teams
  • Focus Groups
  • Employee Resource Groups
  • Workplace by Facebook Site
  • Email Communications
  • Surveys
  • Digital Signage
  • Anonymous Hotline
Issues:
  • Inclusion & Diversity
  • Occupational Health & Safety
  • Recognition
  • Equitable Compensation & Benefits
  • Talent Management
  • Business Trends
  • Health, Nutrition & Wellness
  • Real Food
  • Transparency
  • Sustainability
  • Community Engagement
Stakeholders: Investors
Types of engagement:
  • Meetings with Institutional and Socially
  • Responsible Investors
  • Direct Engagement on Specific Topics of Interest
  • Ratings/Rankings & Indices
  • Quarterly Earnings Releases
  • Annual Report
  • Annual Shareholder Meetings
  • Investor Calls and Forums
  • Conferences
  • Non-Deal Roadshows (NDRs)
Issues:
  • Business Performance
  • Governance Practices
  • Sustainability Strategies
  • Health & Well-Being Strategies
  • Ethical Business Practices
  • Human Rights
  • Nutrition
Stakeholders: Regulators & Policymakers
Types of engagement:
  • Campbell Political Action Committee
  • In-Person Meetings and Plant Tours
  • Direct Engagement on Issues Important to Campbell
  • Advocacy
  • Significant Monitoring and Communication of Regulatory Activities
  • Industry Trade Associations
Issues:
  • Food Safety & Quality
  • Product Labeling
  • Trade Policy Implications
  • Health, Nutrition & Wellness Policy
  • Environmental Policy
  • Sustainable Agriculture
Stakeholders: Suppliers
Types of engagement:
  • Collaborative Partnerships
  • Responsible Sourcing Supplier Code
  • Sourcing Events
  • Strategic Relationship Management Program
  • Face-to-Face Meetings
  • Supplier Diversity Program
  • Surveys
  • Assessments & Audits
Issues:
  • Product Safety & Quality
  • Human Rights
  • Ethical Sourcing
  • Sustainable Packaging
  • Ingredient Traceability
  • Cost-Savings Opportunities
  • Supply Chain Risk Mitigation
  • Sustainable Agriculture

Public-Private Partnerships

Many of Campbell’s business leaders serve as trustees or members of advisory boards of organizations working to further corporate responsibility, including the following:

  • Advisory Committee on Supply Chain Competitiveness
  • American Physiological Society
  • American Society for Nutrition
  • Boston College Center for Corporate Citizenship
  • Center for Food Safety at The University of Georgia
  • Center for Research on Ingredient Safety at Michigan State University
  • Congressional Management Foundation
  • Convergence Center for Policy Resolution
  • Food Allergy & Anaphylaxis Network
  • Food Allergy Research and Resource Program (FARRP) at University of Nebraska
  • Food Bank of South Jersey
  • Foundation for Food and Agriculture Research
  • Foundation for Strategic Sourcing
  • Habitat for Humanity
  • International Life Sciences Institute
  • Net Impact
  • New Jersey Agricultural Society
  • New Jersey Food Council
  • Pennsylvania Academy of Nutrition and Dietetics Board of Directors
  • Pennsylvania State University Nutrition and Dietetics Alumni Society Board
  • Produce for Better Health Foundation
  • Stewardship Index for Specialty Crops
  • Sustainable Brands
  • The Sustainability Consortium
  • United Way local chapters
  • University of Illinois Advisory Board, Division of Nutritional Sciences and Department of Food Science and Human Nutrition
  • USDA-USTR Agricultural Technical Advisory Committee for Trade in Processed Foods
  • Wharton Initiative for Global Environmental Leadership (IGEL) Alumni Advisory Group

Health and Nutrition Stakeholder Engagement

Many of today’s complex nutrition issues require a collaborative and multidisciplinary approach to solutions that span the public and private sectors. As an industry leader, Campbell established a legacy in performing and supporting health and nutrition research, education and consumer programs to improve consumer diets through innovative partnerships with stakeholders that in 2019 included:

  • Membership, sponsorship and exhibition at the Academy of Nutrition and Dietetics’ annual Food and Nutrition Conference & Expo (FNCE), where our corporate nutritionists get feedback on our products from health professionals.
  • Supporting the Produce for Better Health Foundation, as a donor, on the Board of Trustees, through participation in the marketing and communications and research subcommittees and through sponsorship of their annual meeting. These efforts support Campbell’s Nutrition strategy (specific to fruits and vegetables) and Real Food Philosophy and help educate key stakeholders on Campbell’s nutrition initiatives.
  • Developing nutrition education resources, including recipes that align with the Dietary Guidelines for Americans, recipe booklets, nutrition articles and more, to educate consumers about healthy eating.
  • Sponsoring an educational session for over 100 health and food industry professionals about the overlap between sustainability and dietary recommendations.
  • Membership and participating exhibitor at the School Nutrition Association’s Annual Nutrition Conference.
  • Participating in the School Nutrition Association as a Patron Member to foster engagement and collaboration with school foodservice professionals nationwide.
  • Conducting an annual survey of dietitians to collect feedback on our products, clients’ consumption and referral habits, nutritional characteristics of products and resources they seek for consumers.
  • Continued engagement with the Interfaith Center on Corporate Responsibility on public health issues, including responsible labeling, undernutrition and access to nutrition.
  • Participation in the Access to Nutrition Index assessment, which ranks the world’s largest food companies on their efforts in tackling nutrition challenges. Campbell uses the report to help inform nutrition strategy and best practices in policy development, transparency and communication on nutrition issues.
  • Partnership and engagement with numerous academic institutions including the Pennsylvania State University, Tufts University, Purdue University, University of California at Davis, West Chester University, University of Illinois, Rutgers University and others, on academic curriculum, internships and research.
  • Participation in the Food Marketing Institute’s Health & Well Being Council to support health and well-being initiatives at retail.