SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Customer demand, CSR goals and financial gains spark solar power projects at Campbell's

By Caroline Scott-Thomas , 04-Nov-2011

Customer demand, CSR goals and financial gains spark solar power projects at Campbell's
Customer demand, CSR goals and financial gains spark solar power projects at Campbell's
Loading the player...

Retailer and consumer demand for more sustainable practices is one factor driving Campbell Soup Company's development of major solar power generation projects in California and Ohio, according to the company's vice president of infrastructure engineering and environmental programs.

Campbell announced a new agreement to construct a 2.3 mega-Watt solar power system on 14 acres of the company's Sacramento, California facility last month - in addition to a 10 mega-Watt system in Napoleon, Ohio, which is due to be operational by the end of November.

The move to solar power forms part of the company's sustainability goals to reduce greenhouse gas emissions by 50% per tonne of product produced, with an aim to convert 40% of energy to renewable sources by 2020.

Speaking to FoodNavigator-USA, Bob Shober said there were three main drivers behind the project for Campbell: Greater environmental sustainability, financial benefit from locking in electricity rates for the portion generated by solar power over the next 20 years, and responding to customer and consumer demand for more environmentally sustainable practices across the food industry.

The Sacramento solar power plant is expected to generate about 10% of the energy required by the Sacramento facility annually, the company said.

Hartman Group, MSL Group, talk Millennials and food

PODCAST: What makes Millennials tick?

While many Millennials feel that their vote won't make much difference, they are far...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

'It's business as usual': Davisco Foods on Agropur takeover

'It's business as usual': Davisco Foods on Agropur takeover

Polly Olson

Vice President of Business Development, Davisco Foods International

Snack trends 2014: Euromonitor says popcorn and thins

Euromonitor: Popcorn and thins epitomize ‘indulgence without the guilt’

Popcorn has exploded and thins have sliced into action in snacking – both riding...

InHarvest: Legumes, pulses steal spotlight from animal protein

At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with...

SFA head: ‘A little term called class action suits’ is prompting GMO removal

SFA head: ‘A little term called class action suits’ is prompting GMO removal

Genetically modified organisms are safe and there is a need and place for them...

Could oats be the next gluten-free star?

Could oats be the next gluten-free star?

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So...

Fed up: Probiotic research veteran issues global call to action

Fed up: Probiotic research veteran issues global call to action

Veteran probiotic researcher professor Gregor Reid is not a happy man. It’s time the...

Packaged cold brew coffee gains traction, has room for more players

Packaged cold brew coffee is gaining traction, & still has plenty of room for additional players

Cold brew coffee is creating quiet the buzz in the US with new brands...

Mars Food teams with Partnership for a Healthier America

Mars Food teams with Partnership for a Healthier America to improve nutrition, transparency in 5 years

To help fight the good fight against the ongoing obesity epidemic in America, Mars...

Vox Pop: The truth about Millennials, revealed by Millennials

Vox Pop: The truth about Millennials, revealed by Millennials

Serial snackers, addicted to new products and ‘emotionally connected’ to coffee? Marketers are obsessed...

Dannon grows as it fulfills promise to improve its products’ nutrition, fund healthy eating research

Dannon grows as it fulfills promise to improve its products’ nutrition, fund healthy eating research

As The Dannon Company nears the finish line for fulfilling its promise to improve...

Functional & sparking bottled water sales are “very hot in the US”

Functional & sparking bottled water sales are “very hot in the US,” analyst says

Once considered boring by many Americans, water is becoming a go-to beverage of choice...

Banana water tastes better than coconut water,' Steuben Foods

Banana water is 'lighter and fresher than coconut water,' says Steuben Foods

Banana water from Elmhurst Naturals – which combines water, banana juice concentrate and natural...

Enjoy Life Foods asks how best to merchandise free-from foods

Enjoy Life Foods: Dedicated allergy-friendly sets in the natural aisle are the best way to merchandise free-from foods

With one in 13 children diagnosed with a food allergy in the US*, ‘allergy-friendly’...

Paleo: A fad, a trend, or the start of a new food movement?

Paleo: A fad, a trend, or the start of a new food movement?

Is Paleo a trend or a fad? And are 'plant-based foods' just a sexier...

Clean ingredients, functional benefits drive high-end juice category

Clean ingredient lists & functional benefits drive high-end juice category, Bolthouse Farms VP says

Consumer demand for high-protein products and high-end juices seem insatiable, and to help meet...

Bakery on Main benefits from gluten-free enthusiasm

Bakery on Main benefits from gluten-free enthusiasm

Well recognized in the celiac community, mainstream enthusiasm for gluten-free fuels Bakery-on-Main's product expansion.