Campbell Soup Company:
M’m! M’m! Green
Campbell’s® Condensed soup was immortalized by Andy Warhol in 1962, five years after the company’s upstate
Ohio soup and sauce plant began operations.
Five expansions later and it’s among the largest
food manufacturing operations by volume in the
United States, drawing one-third of its energy from renewable sources. The strategically
located facility offers easy access to distribution
routes, ingredients and water.
The sprawling 949-acre operation in rural
Napoleon, Ohio, houses 56 acres under a roof,
making it the largest in Campbell’s manufacturing network. The facility is one of four North
American thermal plants, producing more than a
third of Campbell’s soup volume and over two-thirds of its beverage volume for North America.
There are eight plants in the North American
supply system; three produce ingredients and
the rest manufacture foods.
The campus contains a soup and sauce
plant, a juice plant and a distribution center.
Plant utilities include a city-size water treat-
ment plant, and, notably, a biodigestor and a
solar field. Staffed by the company’s 1,150 full
time employees, the facility adds another 400
seasonal workers for amped up soup produc-
tion in winter and juice in summer. The flexible
operation manufactures 71 product formulas,
eight container sizes, 10 case configurations
and 225 SKUs. It produced 107 million cases
in 2013, the second record production year in
a row, totaling roughly $2 billion worth of sales
at full list price and a quarter of Campbell’s
The facility’s production break-down is 41
By Holly Henschen, Editor