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Food for Thought: Spring 2025

Get to know CEO Mick Beekhuizen
charlotte bakery sets a new record
Get to know Cass Green
Connected Factory is transforming operations
Days of Giving raises $1 million
Think outside the box for Mac & Cheese
Pop’ums: Popcorn meets pretzels

Food for Thought is our newsletter that shares company news and celebrates our people and achievements throughout our manufacturing network.

Printed copies are mailed directly to your home and plant or warehouse.

Spring 2025 Food for Thought

Our spring issue includes getting to know our CEO, new product spotlights and updates from across the network.

Read the latest edition

Get to know CEO Mick Beekhuizen

Q: Why Campbell’s?

MB: I love this company and am honored to become Campbell’s new CEO. Since joining the company five years ago, I’ve been energized every day to deliver on our purpose of connecting people through food they love. We have a great team, amazing brands and fantastic food.

Q: What’s next for Campbell’s?

MB: I’m excited about our future and confident in our strategy. We have a strong foundation that starts with our talented people and the best brands in the business! Now we have to embrace change, especially in this dynamic environment, and work together so we can win the hour, win the shift and win the day!

learn more about Mick

Charlotte Bakery team sets a new record

For week 27 of 2025, the Charlotte, N.C. Bakery plant produced 4,821,101 pounds of Lance sandwich crackers, surpassing the previous weekly record by over 227,000 pounds! For comparison, 5 million pounds of sandwich crackers is equivalent to the weight of fifteen fully loaded 747 jets. 

A huge High 5 to the entire Bakery team for their outstanding decision making, planning, collaboration and flawless execution. “There are a lot of things that need to go right to achieve this record, and it is a credit to the entire Bakery team,” said Associate Director, Site Operational Excellence John Chandler.

The Charlotte Bakery is the sole provider of Lance sandwich crackers so consistent delivery is vital to meeting consumer demand. At this rate, the Bakery is on pace to set another record and deliver over 205 million pounds of sandwich crackers this year! 

Get to know Cass Green, head of Supply Chain

Cass joined the company in 2010 and was named Senior Vice President, head of Supply Chain in November 2024.

Q: Why Campbell’s?

CG: Our great people and our great products! Every day I am inspired by the people I get to work with and how, through our values, we get to solve real problems that create opportunity for our business. All while delighting our customers and consumers with delicious food.

Q: What do you like to do in your spare time?

CG: I did love snowboarding until recently I took up skiing and had a little injury that rules me out of the mountain from here on. We love traveling and exploring new experiences near and far—understanding each location’s history, culture, activities and interacting with their food and having fun!

New Campbell’s leaders

We have strong leaders ready to take on new roles.

Connected Factory is transforming operations

Have you heard about Connected Factory? It’s a new initiative that harnesses real-time data and mobile technology to enhance our operations. 

Benefits include: 

  • Better workplace safety
  • Improved productivity 
  • Business performance
  • Higher retention

Part of Connected Factory, the Redzone technology has been implemented at Salem, Ore. and Napoleon Beverage and Sauce in Ohio. Redzone facilitates seamless collaboration and data-driven decision-making by providing real-time performance metrics, helping teams “Win the Day” with clear targets. It is renowned for amplifying the voice of operators and enhancing engagement with leadership, even during off shifts.

Rachel Moreno-Marak, Packaging Machine Operator at Salem, shared “It gives the floors exposure to leadership even on the off shifts, driving engagement and sparking healthy competition as teams see how other lines are performing.” Since Salem went live with Redzone in October, we’ve seen a 22% increase in output. That’s 195,000 pounds per week!

Days of Giving raises over $1 million for community organizations

Our annual employee giving campaign saw impressive participation this year especially within supply chain. In fact, 100% of our locations participated in the campaign! New this year, hourly employees could skip the giving portal and fill out a paper form to submit their pledge donation. 

We saw an almost 50% increase in hourly employee participation, with over 1,200 hourly employees giving and taking advantage of the 100% donation match from The Campbell’s Foundation. A big high five to Denver, Pa. who saw a 500% increase in participation and to Willard, Ohio who had the highest number of plant participation with 307 employees donating!

We also doubled down on efforts to engage employees about Full Futures, Campbell’s school nutrition program in Camden, N.J., Charlotte, N.C., and Hanover, Pa. Employees who directed funds to support Full Futures received a 200% match, raising over $50,000 for these communities. 

Think outside the box for creamy mac and cheese 

Campbell’s is winning easy weeknight meals with America’s favorite mac and cheese. Using a variety of condensed soups, from Cheddar Cheese to Spicy Buffalo Cream of Chicken to French Onion, Campbell’s condensed soups help you make mac and cheese your way. 

Check out the recipes!

Pop’ums: Popcorn meets pretzels

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