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Campbell Soup announces new sustainability goals

New sustainability goals in operations include cutting food waste in half and reducing waste to landfills by 25 percent by fiscal 2025.

Campbell Soup Company released its 10th Corporate Responsibility report, detailing the company's fiscal year 2017 achievements and outlining new sustainability goals and strategies.

"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. 

New sustainability goals in operations include:

  • Reduce absolute greenhouse gas emissions in Campbell's operations by 25 percent by fiscal 2025;
  • Reduce water use by 20 percent by fiscal 2025; 
  • Reduce waste to landfills by 25 percent by fiscal 2025; and,
  • Cut food waste in half by fiscal 2030. 

Campbell's new sustainability goals in responsible sourcing are:

  • Responsibly source 100 percent of priority raw materials and establish traceability to the country of origin by fiscal 2025;
  • Source 100 percent U.S. chicken meat that complies with higher broiler chicken welfare standards by the end of 2024; and,
  • Measurably advance Campbell's supplier diversity program by fiscal 2020.

Complementing its existing goals to conserve resources on farms, Campbell has also committed to source 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.

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