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Campbell receive $3.4 mn USDA Grant to support sustainable tomato-growing practices
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Monday, 04 November, 2024, 15 : 00 PM [IST]
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New Jersey, USA
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Campbell Soup Company announced that it was awarded $3.4 million in funding through the U.S. Department of Agriculture (USDA)’s Regional Conservation Partnership Program (RCPP) to support California processing tomatoes.
Under the project, Campbell’s will partner with the Natural Resources Conservation Service (NRCS), American Farmland Trust and several Resource Conservation Districts to increase the adoption of sustainable agriculture systems and practices by tomato growers in California. The project’s goal is to reduce agricultural greenhouse gas emissions, while building soil health, supporting water stewardship, and strengthening the profitability and resilience of tomato farms.
Stewart Lindsay, Campbell’s chief sustainability officer, said, “Campbell’s and California tomato growers have a long history of partnering on sustainability. 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. We are grateful for the USDA’s support and look forward to working with our partners and growers on this important project.”
The project partners have deep experience collaborating with California tomato growers to advance conservation agriculture. They will work with NRCS to provide new funding and technical assistance to growers, reducing the costs and other barriers to adopting new soil health, nutrient management and irrigation management practices.
Tom Stein, California regional director at American Farmland Trust, said, “This funding allows us to provide financial resources and technical support for farmers to adopt these practices quickly and conserve our precious natural resources, increase their climate resilience, and support their farms’ business viability. We salute the involvement of food companies that understand the importance of keeping these food ingredients sustainable and available for the future.”
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