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Campbell Soup Company has announced the receipt of a $3.4 million grant from the US Department of Agriculture (USDA) through its Regional Conservation Partnership Program (RCPP).
Aimed at promoting sustainable tomato farming practices among California farmers, this initiative underscores the company's ongoing commitment to environmental stewardship and agriculture.
In collaboration with the Natural Resources Conservation Service (NRCS), American Farmland Trust and various Resource Conservation Districts, Campbell aims to enhance the adoption of climate-smart agricultural practices among tomato growers.
The project targets key sustainability goals, including reducing greenhouse gas emissions, improving soil health and promoting effective water management, all while bolstering the economic viability of tomato farms.
Stewart Lindsay, chief sustainability officer at Campbell, said: “As farmers face increasing challenges from climate change, it is important that we support further adoption of climate-smart agriculture practices that improve soil health and enhance resilience”.
The funding will facilitate technical assistance and financial resources to help growers implement sustainable practices more effectively.
The initiative builds on Campbell’s long-standing relationships with California tomato growers, fostering collaboration on sustainability efforts for decades.
The company has previously supported farmers in reducing fertiliser and water usage and has recently expanded its focus to include regenerative agriculture practices. This includes the establishment of a grant fund designed to address barriers to implementing soil health initiatives.
Tom Stein, California regional director at American Farmland Trust, added: “This funding allows us to provide financial resources and technical support for farmers to adopt these practices quickly and conserve our precious natural resources”.
Stein also noted the critical role that food and beverage companies play in ensuring the sustainability of essential agricultural ingredients.
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