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Lots of talk these days about ultra-processed foods (UPFs). Along with confusion about what in the heck they are or what they're not, how bad they are for us, and what ought to be done about them. A landmark in the discussion of ultra-processed foods has been the publication of a book entitled Ultra-processed People, Why We Can't Stop Eating Food That Isn't Food. The author of that book, Dr. Chris van Tulleken, joins us today. Dr. van Tulleken is a physician and is professor of Infection and Global Health at University College London. He also has a PhD in molecular virology and is an award-winning broadcaster on the BBC. His book on Ultra-processed People is a bestseller. Interview Summary Chris, sometimes somebody comes along that takes a complicated topic and makes it accessible and understandable and brings it to lots of people. You're a very fine scientist and scholar and academic, but you also have that ability to communicate effectively with lots of people, which I very much admire. So, thanks for doing that, and thank you for joining us. Oh, Kelly, it's such a pleasure. You know, I begin some of my talks now with a clipping from the New York Times. And it's a picture of you and an interview you gave in 1995. So exactly three decades ago. And in this article, you just beautifully communicate everything that 30 years later I'm still saying. So, yeah. I wonder if communication, it's necessary, but insufficient. I think we are needing to think of other means to bring about change. I totally agree. Well, thank you by the way. And I hope I've learned something over those 30 years. Tell us, please, what are ultra-processed foods? People hear the term a lot, but I don't think a lot of people know exactly what it means. The most important thing to know, I think, is that it's not a casual term. It's not like 'junk food' or 'fast food.' It is a formal scientific definition. It's been used in hundreds of research studies. The definition is very long. It's 11 paragraphs long. And I would urge anyone who's really interested in this topic, go to the United Nations Food and Agricultural Organization website. You can type in NFAO Ultra and you'll get the full 11 paragraph definition. It's an incredibly sophisticated piece of science. But it boils down to if you as a consumer, someone listening to this podcast, want to know if the thing you are eating right now is ultra-processed, look at the ingredients list. If there are ingredients on that list that you do not normally find in a domestic kitchen like an emulsifier, a coloring, a flavoring, a non-nutritive sweetener, then that product will be ultra-processed. And it's a way of describing this huge range of foods that kind of has taken over the American and the British and in fact diets all over the world. How come the food companies put this stuff in the foods? And the reason I ask is in talks I give I'll show an ingredient list from a food that most people would recognize. And ask people if they can guess what the food is from the ingredient list. And almost nobody can. There are 35 things on the ingredient list. Sugar is in there, four different forms. And then there are all kinds of things that are hard to pronounce. There are lots of strange things in there. They get in there through loopholes and government regulation. Why are they there in the first place? So, when I started looking at this I also noticed this long list of fancy sounding ingredients. And even things like peanut butter will have palm oil and emulsifiers. Cream cheese will have xanthum gum and emulsifiers. And you think, well, wouldn't it just be cheaper to make your peanut butter out of peanuts. In fact, every ingredient is in there to make money in one of two ways. Either it drives down the cost of production or storage. If you imagine using a real strawberry in your strawberry ice cream. Strawberries are expensive. They're not always in season. They rot. You've got to have a whole supply chain. Why would you use a strawberry if you could use ethyl methylphenylglycidate and pink dye and it'll taste the same. It'll look great. You could then put in a little chunky bit of modified corn starch that'll be chewy if you get it in the right gel mix. And there you go. You've got strawberries and you haven't had to deal with strawberry farmers or any supply chain. It's just you just buy bags and bottles of white powder and liquids. The other way is to extend the shelf life. Strawberries as I say, or fresh food, real food - food we might call it rots on shelves. It decays very quickly. If you can store something at room temperature in a warehouse for months and months, that saves enormous amounts of money. So, one thing is production, but the other thing is the additives allow us to consume to excess or encourage us to consume ultra-processed food to excess. So, I interviewed a scientist who was a food industry development scientist. And they said, you know, most ultra-processed food would be gray if it wasn't dyed, for example. So, if you want to make cheap food using these pastes and powders, unless you dye it and you flavor it, it will be inedible. But if you dye it and flavor it and add just the right amount of salt, sugar, flavor enhancers, then you can make these very addictive products. So that's the logic of UPF. Its purpose is to make money. And that's part of the definition. Right. So, a consumer might decide that there's, you know, beneficial trade-off for them at the end of the day. That they get things that have long shelf life. The price goes down because of the companies don't have to deal with the strawberry farmers and things like that. But if there's harm coming in waves from these things, then it changes the equation. And you found out some of that on your own. So as an experiment you did with a single person - you, you ate ultra-processed foods for a month. What did you eat and how did it affect your body, your mood, your sleep? What happened when you did this? So, what's really exciting, actually Kelly, is while it was an n=1, you know, one participant experiment, I was actually the pilot participant in a much larger study that we have published in Nature Medicine. One of the most reputable and high impact scientific journals there is. So, I was the first participant in a randomized control trial. I allowed us to gather the data about what we would then measure in a much larger number. Now we'll come back and talk about that study, which I think was really important. It was great to see it published. So, I was a bit skeptical. Partly it was with my research team at UCL, but we were also filming it for a BBC documentary. And I went into this going I'm going to eat a diet of 80% of my calories will come from ultra-processed food for four weeks. And this is a normal diet. A lifelong diet for a British teenager. We know around 20% of people in the UK and the US eat this as their normal food. They get 80% of their calories from ultra-processed products. I thought, well, nothing is going to happen to me, a middle-aged man, doing this for four weeks. But anyway, we did it kind of as a bit of fun. And we thought, well, if nothing happens, we don't have to do a bigger study. We can just publish this as a case report, and we'll leave it out of the documentary. Three big things happened. I gained a massive amount of weight, so six kilos. And I wasn't force feeding myself. I was just eating when I wanted. In American terms, that's about 15 pounds in four weeks. And that's very consistent with the other published trials that have been done on ultra-processed food. There have been two other RCTs (randomized control trials); ours is the third. There is one in Japan, one done at the NIH. So, people gain a lot of weight. I ate massively more calories. So much so that if I'd continued on the diet, I would've almost doubled my body weight in a year. And that may sound absurd, but I have an identical twin brother who did this natural experiment. He went to Harvard for a year. He did his masters there. During his year at Harvard he gained, let's see, 26 kilos, so almost 60 pounds just living in Cambridge, Massachusetts. But how did you decide how much of it to eat? Did you eat until you just kind of felt naturally full? I did what most people do most of the time, which is I just ate what I wanted when I felt like it. Which actually for me as a physician, I probably took the breaks off a bit because I don't normally have cocoa pops for breakfast. But I ate cocoa pops and if I felt like two bowls, I'd have two bowls. It turned out what I felt like a lot of mornings was four bowls and that was fine. I was barely full. So, I wasn't force feeding myself. It wasn't 'supersize' me. I was eating to appetite, which is how these experiments run. And then what we've done in the trials. So, I gained weight, then we measured my hormone response to a meal. When you eat, I mean, it's absurd to explain this to YOU. But when you eat, you have fullness hormones that go up and hunger hormones that go down, so you feel full and less hungry. And we measured my response to a standard meal at the beginning and at the end of this four-week diet. What we found is that I had a normal response to eating a big meal at the beginning of the diet. At the end of eating ultra-processed foods, the same meal caused a very blunted rise in the satiety hormones. In the 'fullness' hormones. So, I didn't feel as full. And my hunger hormones remained high. And so, the food is altering our response to all meals, not merely within the meal that we're eating. Then we did some MRI scans and again, I thought this would be a huge waste of time. But we saw at four weeks, and then again eight weeks later, very robust changes in the communication between the habit-forming bits at the back of the brain. So, the automatic behavior bits, the cerebellum. Very conscious I'm talking to YOU about this, Kelly. And the kind of addiction reward bits in the middle. Now these changes were physiological, not structural. They're about the two bits of the brain talking to each other. There's not really a new wire going between them. But we think if this kind of communication is happening a lot, that maybe a new pathway would form. And I think no one, I mean we did this with very expert neuroscientists at our National Center for Neuroscience and Neurosurgery, no one really knows what it means. But the general feeling was these are the kind of changes we might expect if we'd given someone, or a person or an animal, an addictive substance for four weeks. They're consistent with, you know, habit formation and addiction. And the fact that they happened so quickly, and they were so robust - they remained the same eight weeks after I stopped the diet, I think is really worrying from a kid's perspective. So, in a period of four weeks, it re-altered the way your brain works. It affected the way your hunger and satiety were working. And then you ended up with this massive weight. And heaven knows what sort of cardiovascular effects or other things like that might have been going on or had the early signs of that over time could have been really pretty severe, I imagine. I think one of the main effects was that I became very empathetic with my patients. Because we did actually a lot of, sort of, psychological testing as well. And there's an experience where, obviously in clinic, I mainly treat patients with infections. But many of my patients are living with other, sort of, disorders of modern life. They live with excess weight and cardiovascular disease and type two diabetes and metabolic problems and so on. And I felt in four weeks like I'd gone from being in my early 30, early 40s at the time, I felt like I'd just gone to my early 50s or 60s. I ached. I felt terrible. My sleep was bad. And it was like, oh! So many of the problems of modern life: waking up to pee in the middle of the night is because you've eaten so much sodium with your dinner. You've drunk all this water, and then you're trying to get rid of it all night. Then you're constipated. It's a low fiber diet, so you develop piles. Pain in your bum. The sleep deprivation then makes you eat more. And so, you get in this vicious cycle where the problem didn't feel like the food until I stopped and I went cold turkey. I virtually have not touched it since. It cured me of wanting UPF. That was the other amazing bit of the experience that I write about in the book is it eating it and understanding it made me not want it. It was like being told to smoke. You know, you get caught smoking as a kid and your parents are like, hey, now you finish the pack. It was that. It was an aversion experience. So, it gave me a lot of empathy with my patients that many of those kinds of things we regard as being normal aging, those symptoms are often to do with the way we are living our lives. Chris, I've talked to a lot of people about ultra-processed foods. You're the first one who's mentioned pain in the bum as one of the problems, so thank you. When I first became a physician, I trained as a surgeon, and I did a year doing colorectal surgery. So, I have a wealth of experience of where a low fiber diet leaves you. And many people listening to this podcast, I mean, look, we're all going to get piles. Everyone gets these, you know, anal fishes and so on. And bum pain it's funny to talk about it. No, not the... it destroys people's lives, so, you know, anyway. Right. I didn't want to make light of it. No, no. Okay. So, your own experiment would suggest that these foods are really bad actors and having this broad range of highly negative effects. But what does research say about these things beyond your own personal experience, including your own research? So, the food industry has been very skillful at portraying this as a kind of fad issue. As ultra-processed food is this sort of niche thing. Or it's a snobby thing. It's not a real classification. I want to be absolutely clear. UPF, the definition is used by the World Health Organization and the United Nations Food and Agricultural Organization to monitor global diet quality, okay? It's a legitimate way of thinking about food. The last time I looked, there are more than 30 meta-analyses - that is reviews of big studies. And the kind of high-quality studies that we use to say cigarettes cause lung cancer. So, we've got this what we call epidemiological evidence, population data. We now have probably more than a hundred of these prospective cohort studies. And they're really powerful tools. They need to be used in conjunction with other evidence, but they now link ultra-processed food to this very wide range of what we euphemistically call negative health outcomes. You know, problems that cause human suffering, mental health problems, anxiety, depression, multiple forms of cancer, inflammatory diseases like Crohn's disease and ulcerative colitis, metabolic disease, cardiovascular disease, Alzheimer's and dementia. Of course, weight gain and obesity. And all cause mortality so you die earlier of all causes. And there are others too. So, the epidemiological evidence is strong and that's very plausible. So, we take that epidemiological evidence, as you well know, and we go, well look, association and causation are different things. You know, do matches cause cancer or does cigarettes cause cancer? Because people who buy lots of matches are also getting the lung cancer. And obviously epidemiologists are very sophisticated at teasing all this out. But we look at it in the context then of other evidence. My group published the third randomized control trial where we put a group of people, in a very controlled way, on a diet of either minimally processed food or ultra-processed food and looked at health outcomes. And we found what the other two trials did. We looked at weight gain as a primary outcome. It was a short trial, eight weeks. And we saw people just eat more calories on the ultra-processed food. This is food that is engineered to be consumed to excess. That's its purpose. So maybe to really understand the effect of it, you have to imagine if you are a food development engineer working in product design at a big food company - if you develop a food that's cheap to make and people will just eat loads of it and enjoy it, and then come back for it again and again and again, and eat it every day and almost become addicted to it, you are going to get promoted. That product is going to do well on the shelves. If you invent a food that's not addictive, it's very healthy, it's very satisfying, people eat it and then they're done for the day. And they don't consume it to excess. You are not going to keep your job. So that's a really important way of understanding the development process of the foods. So let me ask a question about industry and intent. Because one could say that the industry engineers these things to have long shelf life and nice physical properties and the right colors and things like this. And these effects on metabolism and appetite and stuff are unpleasant and difficult side effects, but the foods weren't made to produce those things. They weren't made to produce over consumption and then in turn produce those negative consequences. You're saying something different. That you think that they're intentionally designed to promote over consumption. And in some ways, how could the industry do otherwise? I mean, every industry in the world wants people to over consume or consume as much of their product as they can. The food industry is no different. That is exactly right. The food industry behaves like every other corporation. In my view, they commit evil acts sometimes, but they're not institutionally evil. And I have dear friends who work in big food, who work in big pharma. I have friends who work in tobacco. These are not evil people. They're constrained by commercial incentives, right? So, when I say I think the food is engineered, I don't think it. I know it because I've gone and interviewed loads of people in product development at big food companies. I put some of these interviewees in a BBC documentary called Irresistible. So rather than me in the documentary going, oh, ultra-processed food is bad. And everyone going, well, you are, you're a public health bore. I just got industry insiders to say, yes, this is how we make the food. And going back to Howard Moskovitz, in the 1970s, I think he was working for the Campbell Soup Company. And Howard, who was a psychologist by training, outlined the development process. And what he said was then underlined by many other people I've spoken to. You develop two different products. This one's a little bit saltier than the next, and you test them on a bunch of people. People like the saltier ones. So now you keep the saltier one and you develop a third product and this one's got a bit more sugar in it. And if this one does better, well you keep this one and you keep AB testing until you get people buying and eating lots. And one of the crucial things that food companies measure in product development is how fast do people eat and how quickly do they eat. And these kind of development tools were pioneered by the tobacco industry. I mean, Laura Schmidt has done a huge amount of the work on this. She's at University of California, San Francisco (UCSF), in California. And we know the tobacco industry bought the food industry and for a while in the '80s and '90s, the biggest food companies in the world were also the biggest tobacco companies in the world. And they used their flavor molecules and their marketing techniques and their distribution systems. You know, they've got a set of convenience tools selling cigarettes all over the country. Well, why don't we sell long shelf-life food marketed in the same way? And one thing that the tobacco industry was extremely good at was figuring out how to get the most rapid delivery of the drug possible into the human body when people smoke. Do you think that some of that same thing is true for food, rapid delivery of sugar, let's say? How close does the drug parallel fit, do you think? So, that's part of the reason the speed of consumption is important. Now, I think Ashley Gearhardt has done some of the most incredible work on this. And what Ashley says is we think of addictive drugs as like it's the molecule that's addictive. It's nicotine, it's caffeine, cocaine, diamorphine, heroin, the amphetamines. What we get addicted to is the molecule. And that Ashley says no. The processing of that molecule is crucially important. If you have slow-release nicotine in a chewing gum, that can actually treat your nicotine addiction. It's not very addictive. Slow-release amphetamine we use to treat children with attention and behavioral problems. Slow-release cocaine is an anesthetic. You use it for dentistry. No one ever gets addicted to dental anesthetics. And the food is the same. The rewarding molecules in the food we think are mainly the fat and the sugar. And food that requires a lot of chewing and is slow eaten slowly, you don't deliver the reward as quickly. And it tends not to be very addictive. Very soft foods or liquid foods with particular fat sugar ratios, if you deliver the nutrients into the gut fast, that seems to be really important for driving excessive consumption. And I think the growing evidence around addiction is very persuasive. I mean, my patients report feeling addicted to the food. And I don't feel it's legitimate to question their experience. Chris, a little interesting story about that concept of food and addiction. So going back several decades I was a professor at Yale, and I was teaching a graduate course. Ashley Gerhardt was a student in that course. And, she was there to study addiction, not in the context of food, but I brought up the issue of, you know, could food be addictive? There's some interesting research on this. It's consistent with what we're hearing from people, and that seems a really interesting topic. And Ashley, I give her credit, took this on as her life's work and now she's like the leading expert in the world on this very important topic. And what's nice for me to recall that story is that how fast the science on this is developed. And now something's coming out on this almost every day. It's some new research on the neuroscience of food and addiction and how the food is hijacking in the brain. And that whole concept of addiction seems really important in this context. And I know you've talked a lot about that yourself. She has reframed, I think, this idea about the way that addictive substances and behaviors really work. I mean it turns everything on its head to go the processing is important. The thing the food companies have always been able to say is, look, you can't say food is addictive. It doesn't contain any addictive molecules. And with Ashley's work you go, no, but the thing is it contains rewarding molecules and actually the spectrum of molecules that we can find rewarding and we can deliver fast is much, much broader than the traditionally addictive substances. For policy, it's vital because part of regulating the tobacco industry was about showing they know they are making addictive products. And I think this is where Ashley's work and Laura Schmidt's work are coming together. With Laura's digging in the tobacco archive, Ashley's doing the science on addiction, and I think these two things are going to come together. And I think it's just going to be a really exciting space to watch. I completely agree. You know when most people think about the word addiction, they basically kind of default to thinking about how much you want something. How much, you know, you desire something. But there are other parts of it that are really relevant here too. I mean one is how do you feel if you don't have it and sort of classic withdrawal. And people talk about, for example, being on high sugar drinks and stopping them and having withdrawal symptoms and things like that. And the other part of it that I think is really interesting here is tolerance. You know whether you need more of the substance over time in order to get the same reward benefit. And that hasn't been studied as much as the other part of addiction. But there's a lot to the picture other than just kind of craving things. And I would say that the thing I like about this is it chimes with my. Personal experience, which is, I have tried alcohol and cigarettes and I should probably end that list there. But I've never had any real desire for more of them. They aren't the things that tickle my brain. Whereas the food is a thing that I continue to struggle with. I would say in some senses, although I no longer like ultra-processed food at some level, I still want it. And I think of myself to some degree, without trivializing anyone's experience, to some degree I think I'm in sort of recovery from it. And it remains that tussle. I mean I don't know what you think about the difference between the kind of wanting and liking of different substances. Some scientists think those two things are quite, quite different. That you can like things you don't want, and you can want things you don't like. Well, that's exactly right. In the context of food and traditional substances of abuse, for many of them, people start consuming because they produce some sort of desired effect. But that pretty quickly goes away, and people then need the substance because if they don't have it, they feel terrible. So, you know, morphine or heroin or something like that always produces positive effects. But that initial part of the equation where you just take it because you like it turns into this needing it and having to have it. And whether that same thing exists with food is an interesting topic. I think the other really important part of the addiction argument in policy terms is that one counterargument by industrial scientists and advocates is by raising awareness around ultra-processed food we are at risk of driving, eating disorders. You know? The phenomenon of orthorexia, food avoidance, anorexia. Because all food is good food. There should be no moral value attached to food and we mustn't drive any food anxiety. And I think there are some really strong voices in the United Kingdom Eating Disorder scientists. People like Agnes Ayton, who are starting to say, look, when food is engineered, using brain scanners and using scientific development techniques to be consumed to excess, is it any wonder that people develop a disordered relationship with the food? And there may be a way of thinking about the rise of eating disorders, which is parallel to the rise of our consumption of ultra-processed food, that eating disorders are a reasonable response to a disordered food environment. And I think that's where I say all that somewhat tentatively. I feel like this is a safe space where you will correct me if I go off piste. But I think it's important to at least explore that question and go, you know, this is food with which it is very hard, I would say, to have a healthy relationship. That's my experience. And I think the early research is bearing that out. Tell us how these foods affect your hunger, how full you feel, your microbiome. That whole sort of interactive set of signals that might put people in harmony with food in a normal environment but gets thrown off when the foods get processed like this. Oh, I love that question. At some level as I'm understanding that question, one way of trying to answer that question is to go, well, what is the normal physiological response to food? Or maybe how do wild animals find, consume, and then interpret metabolically the food that they eat. And it is staggering how little we know about how we learn what food is safe and what food nourishes us. What's very clear is that wild mammals, and in fact all wild animals, are able to maintain near perfect energy balance. Obesity is basically unheard of in the wild. And, perfect nutritional intake, I mean, obviously there are famines in wild animals, but broadly, animals can do this without being literate, without being given packaging, without any nutritional advice at all. So, if you imagine an ungulate, an herbivore on the plains of the Serengeti, it has a huge difficulty. The carnivore turning herbivore into carnivore is fairly easy. They're made of the same stuff. Turning plant material into mammal is really complicated. And somehow the herbivore can do this without gaining weight, whilst maintaining total precision over its selenium intake, its manganese, its cobalt, its iron, all of which are terrible if you have too little and also terrible if you have too much. We understand there's some work done in a few wild animals, goats, and rats about how this works. Clearly, we have an ability to sense the nutrition we want. What we understand much more about is the sort of quantities needed. And so, we've ended up with a system of nutritional advice that says, well, just eat these numbers. And if you can stick to the numbers, 2,500 calories a day, 2300 milligrams of sodium, no more than 5% of your calories from free sugar or 10%, whatever it is, you know, you stick to these numbers, you'll be okay. And also, these many milligrams of cobalt, manganese, selenium, iron, zinc, all the rest of it. And obviously people can't really do that even with the packaging. This is a very long-winded answer. So, there's this system that is exquisitely sensitive at regulating micronutrient and energy intake. And what we understand, what the Academy understands about how ultra-processed food subverts this is, I would say there are sort of three or four big things that ultra-processed does that real food doesn't. It's generally very soft. And it's generally very energy dense. And that is true of even the foods that we think of as being healthy. That's like your supermarket whole grain bread. It's incredibly energy dense. It's incredibly soft. You eat calories very fast, and this research was done in the '90s, you know we've known that that kind of food promotes excessive intake. I guess in simple terms, and you would finesse this, you consume calories before your body has time to go, well, you've eaten enough. You can consume an excess. Then there's the ratios of fat, salt, and sugar and the way you can balance them, and any good cook knows if you can get the acid, fat, salt, sugar ratios right, you can make incredibly delicious food. That's kind of what I would call hyper palatability. And a lot of that work's being done in the states (US) by some incredible people. Then the food may be that because it's low in fiber and low in protein, quite often it's not satiating. And there may be, because it's also low in micronutrients and general nutrition, it may be that, and this is a little bit theoretical, but there's some evidence for this. Part of what drives the excess consumption is you're kind of searching for the nutrients. The nutrients are so dilute that you have to eat loads of it in order to get enough. Do you think, does that, is that how you understand it? It does, it makes perfect sense. In fact, I'm glad you brought up one particular issue because part of the ultra-processing that makes foods difficult for the body to deal with involves what gets put in, but also what gets taken out. And there was a study that got published recently that I think you and I might have discussed earlier on American breakfast cereals. And this study looked at how the formulation of them had changed over a period of about 20 years. And what they found is that the industry had systematically removed the protein and the fiber and then put in more things like sugar. So there, there's both what goes in and what gets taken out of foods that affects the body in this way. You know, what I hear you saying, and what I, you know, believe myself from the science, is the body's pretty capable of handling the food environment if food comes from the natural environment. You know, if you sit down to a meal of baked chicken and some beans and some leafy greens and maybe a little fruit or something, you're not going to overdo it. Over time you'd end up with the right mix of nutrients and things like that and you'd be pretty healthy. But all bets are off when these foods get processed and engineered, so you over consume them. You found that out in the experiment that you did on yourself. And then that's what science shows too. So, it's not like these things are sort of benign. People overeat them and they ought to just push away from the table. There's a lot more going on here in terms of hijacking the brain chemistry. Overriding the body signals. Really thwarting normal biology. Do you think it's important to add that we think of obesity as being the kind of dominant public health problem? That's the thing we all worry about. But the obesity is going hand in hand with stunting, for example. So, height as you reach adulthood in the US, at 19 US adults are something like eight or nine centimeters shorter than their counterparts in Northern Europe, Scandinavia, where people still eat more whole food. And we should come back to that evidence around harms, because I think the really important thing to say around the evidence is it has now reached the threshold for causality. So, we can say a dietary pattern high in ultra-processed food causes all of these negative health outcomes. That doesn't mean that any one product is going to kill you. It just means if this is the way you get your food, it's going to be harmful. And if all the evidence says, I mean, we've known this for decades. If you can cook the kind of meal, you just described at home, which is more or less the way that high income people eat, you are likely to have way better health outcomes across the board. Let me ask you about the title of your book. So, the subtitle of your book is Why We Can't Stop Eating Food That Isn't Food. So, what is it? The ultra-processed definition is something I want to pay credit for. It's really important to pay a bit of credit here. Carlos Montero was the scientist in Brazil who led a team who together came up with this definition. And, I was speaking to Fernanda Rauber who was on that team, and we were trying to discuss some research we were doing. And every time I said food, she'd correct me and go, it is not, it's not food, Chris. It's an industrially produced edible substance. And that was a really helpful thing for me personally, it's something it went into my brain, and I sat down that night. I was actually on the UPF diet, and I sat down to eat some fried chicken wings from a popular chain that many people will know. And was unable to finish them. I think our shared understanding of the purpose of food is surely that its purpose is to nourish us. Whether it's, you know, sold by someone for this purpose, or whether it's made by someone at home. You know it should nourish us spiritually, socially, culturally, and of course physically and mentally. And ultra-processed food nourishes us in no dimension whatsoever. It destroys traditional knowledge, traditional land, food culture. You don't sit down with your family and break, you know, ultra-processed, you know, crisps together. You know, you break bread. To me that's a kind of very obvious distortion of what it's become. So, I don't think it is food. You know, I think it's not too hard of a stretch to see a time when people might consider these things non-food. Because if you think of food, what's edible and whether it's food or not is completely socially constructed. I mean, some parts of the world, people eat cockroaches or ants or other insects. And in other parts of the world that's considered non-food. So just because something's edible doesn't mean that it's food. And I wonder if at some point we might start to think of these things as, oh my God, these are awful. They're really bad for us. The companies are preying on us, and it's just not food. And yeah, totally your book helps push us in that direction. I love your optimism. The consumer facing marketing budget of a big food company is often in excess of $10 billion a year. And depends how you calculate it. I'll give you a quick quiz on this. So, for a while, the Robert Wood Johnson Foundation was by far the biggest funder of research in the world on childhood obesity. And they were spending $500 million a year to address this problem. Just by which day of the year the food industry has already spent $500 million just advertising just junk food just to children. Okay, so the Robert V. Wood Foundation is spending it and they were spending that annually. Annually, right. So, what's, by what day of the year is the food industry already spent that amount? Just junk food advertising just to kids. I'm going to say by somewhere in early spring. No. January 4th. I mean, it's hysterical, but it's also horrifying. So, this is the genius of ultra-processed food, of the definition and the science, is that it creates this category which is discretionary. And so at least in theory, of course, for many people in the US it's not discretionary at all. It's the only stuff they can afford. But this is why the food industry hate it so much is because it offers the possibility of going, we can redefine food. And there is all this real food over there. And there is this UPF stuff that isn't food over here. But industry's very sophisticated, you know. I mean, they push back very hard against me in many different ways and forms. And they're very good at going, well, you're a snob. How dare you say that families with low incomes, that they're not eating food. Are you calling them dupes? Are you calling them stupid? You know, they're very, very sophisticated at positioning. Isn't it nice how concerned they are about the wellbeing of people without means? I mean they have created a pricing structure and a food subsidy environment and a tax environment where essentially people with low incomes in your country, in my country, are forced to eat food that harms them. So, one of the tells I think is if you're hearing someone criticize ultra-processed food, and you'll read them in the New York Times. And often their conflicts of interest won't be reported. They may be quite hidden. The clue is, are they demanding to seriously improve the food environment in a very clear way, or are they only criticizing the evidence around ultra-processed food? And if they're only criticizing that evidence? I'll bet you a pound to a pinch of salt they'll be food-industry funded. Let's talk about that. Let's talk about that a little more. So, there's a clear pattern of scientists who take money from industry finding things that favor industry. Otherwise, industry wouldn't pay that money. They're not stupid in the way they invest. And, you and I have talked about this before, but we did a study some years ago where we looked at industry and non-industry funded study on the health effects of consuming sugar sweetened beverages. And it's like the ocean parted. It's one of my favorites. And it was something like 98 or 99% of the independently funded studies found that sugar sweetened beverages do cause harm. And 98 or 99% of the industry funded studies funded by Snapple and Coke and a whole bunch of other companies found that they did not cause harm. It was that stark, was it? It was. And so you and I pay attention to the little print in these scientific studies about who's funded them and who might have conflicts of interest. And maybe you and I and other people who follow science closely might be able to dismiss those conflicted studies. But they have a big impact out there in the world, don't they? I had a meeting in London with someone recently, that they themselves were conflicted and they said, look, if a health study's funded by a big sugary drink company, if it's good science, that's fine. We should publish it and we should take it at face value. And in the discussion with them, I kind of accepted that, we were talking about other things. And afterwards I was like, no. If a study on human health is funded by a sugary drink corporation, in my opinion, we could just tear that up. None of that should be published. No journals should publish those studies and scientists should not really call themselves scientists who are doing it. It is better thought of as marketing and food industry-funded scientists who study human health, in my opinion, are better thought of as really an extension of the marketing division of the companies. You know, it's interesting when you talk to scientists, and you ask them do people who take money from industry is their work influenced by that money? They'll say yes. Yeah, but if you say, but if you take money from industry, will your work be influenced? They'll always say no. Oh yeah. There's this tremendous arrogance, blind spot, whatever it is that. I can remain untarnished. I can remain objective, and I can help change the industry from within. In the meantime, I'm having enough money to buy a house in the mountains, you know, from what they're paying me, and it's really pretty striking. Well, the money is a huge issue. You know, science, modern science it's not a very lucrative career compared to if someone like you went and worked in industry, you would add a zero to the end of your salary, possibly more. And the same is true of me. I think one of the things that adds real heft to the independent science is that the scientists are taking a pay cut to do it. So how do children figure in? Do you think children are being groomed by the industry to eat these foods? A senator, I think in Chile, got in hot water for comparing big food companies to kind of sex offenders. He made, in my view, a fairly legitimate comparison. I mean, the companies are knowingly selling harmful products that have addictive properties using the language of addiction to children who even if they could read warning labels, the warning labels aren't on the packs. So, I mean, we have breakfast cereals called Crave. We have slogans like, once you stop, once you pop, you can't stop. Bet you can't just eat one. Yeah, I think it is predatory and children are the most vulnerable group in our society. And you can't just blame the parents. Once kids get to 10, they have a little bit of money. They get their pocket money, they're walking to school, they walk past stores. You know, you have to rely on them making decisions. And at the moment, they're in a very poor environment to make good decisions. Perhaps the most important question of all what can be done. So, I'm speaking to you at a kind of funny moment because I've been feeling that a lot of my research and advocacy, broadcasting... you know, I've made documentaries, podcasts, I've written a book, I've published these papers. I've been in most of the major newspapers and during the time I've been doing this, you know, a little under 10 years I've been really focused on food. Much less time than you. Everything has got worse. Everything I've done has really failed totally. And I think this is a discussion about power, about unregulated corporate power. And the one glimmer of hope is this complaint that's been filed in Pennsylvania by a big US law firm. It's a very detailed complaint and some lawyers on behalf of a young person called Bryce Martinez are suing the food industry for causing kidney problems and type two diabetes. And I think that in the end is what's going to be needed. Strategic litigation. That's the only thing that worked with tobacco. All of the science, it eventually was useful, but the science on its own and the advocacy and the campaigning and all of it did no good until the lawyers said we would like billions and billions of dollars in compensation please. You know, this is an exciting moment, but there were a great many failed lawsuits for tobacco before the master settlement agreement in the '90s really sort of changed the game. You know, I agree with you. Are you, are you optimistic? I mean, what do you think? I am, and for exactly the same reason you are. You know, the poor people that worked on public health and tobacco labored for decades without anything happening long, long after the health consequences of cigarette smoking were well known. And we've done the same thing. I mean, those us who have been working in the field for all these years have seen precious little in the ways of policy advances. Now tobacco has undergone a complete transformation with high taxes on cigarettes, and marketing restrictions, and non-smoking in public places, laws, and things like that, that really have completely driven down the consumption of cigarettes, which has been a great public health victory. But what made those policies possible was the litigation that occurred by the state attorneys general, less so the private litigating attorneys. But the state attorneys general in the US that had discovery documents released. People began to understand more fully the duplicity of the tobacco companies. That gave cover for the politicians to start passing the policies that ultimately made the big difference. I think that same history is playing out here. The state attorneys general, as we both know, are starting to get interested in this. I say hurray to that. There is the private lawsuit that you mentioned, and there's some others in the mix as well. I think those things will bring a lot of propel the release of internal documents that will show people what the industry has been doing and how much of this they've known all along. And then all of a sudden some of these policy things like taxes, for example, on sugared beverages, might come in and really make a difference. That's my hope. But it makes me optimistic. Well, I'm really pleased to hear that because I think in your position it would be possible. You know, I'm still, two decades behind where I might be in my pessimism. One of the kind of engines of this problem to me is these conflicts of interest where people who say, I'm a physician, I'm a scientist, I believe all this. And they're quietly paid by the food industry. This was the major way the tobacco industry had a kind of social license. They were respectable. And I do hope the lawsuits, one of their functions is it becomes a little bit embarrassing to say my research institute is funded [by a company that keeps making headlines every day because more documents are coming out in court, and they're being sued by more and more people. So, I hope that this will diminish the conflict, particularly between scientists and physicians in the food industry. Because that to me, those are my biggest opponents. The food industry is really nice. They throw money at me. But it's the conflicted scientists that are really hard to argue with because they appear so respectable. Bio Dr. Chris van Tulleken is a physician and a professor of Infection and Global Health at University College London. He trained at Oxford and earned his PhD in molecular virology from University College London. His research focuses on how corporations affect human health especially in the context of child nutrition and he works with UNICEF and The World Health Organization on this area. He is the author of a book entitled Ultraprocessed People: Why We Can't Stop Eating Food That Isn't Food. As one of the BBC's leading broadcasters for children and adults his work has won two BAFTAs. He lives in London with his wife and two children.

179/113: Founder & CEO: Douglas R. Conant is an internationally renowned business leader, New York Times bestselling author, keynote speaker, and social media influencer with over 40 years of leadership experience at world-class global companies. For the past 20 years of his leadership journey, he has honed his leadership craft at the most senior levels—first as President of the Nabisco Foods Company, then as CEO of Campbell Soup Company (https://conantleadership.com/the-campbell-soup-story/), and finally as Chairman of Avon Products. In 2011, he founded ConantLeadership—a mission-driven community of leaders and learners who are championing leadership that works in the 21st century. Today, Doug, among his other board commitments, also serves as Chairman of CECP (http://cecp.co/about/) and as Chairman of the Higher Ambition (https://www.higherambition.org/) Leadership Alliance. Learn more about Doug here: https://conantleadership.com/about/doug-conant/   Chief of Staff: Mara Katsikis Mara is an enthusiastic developer of people and a seasoned leader of high-performing small business teams. She delights in helping contributors to grow their skill sets and thrive in a fiercely complex marketplace. With a background in negotiation, public relations, business development, human resources, and training and development, she is the perfect “Jack(ie) of all trades” to steward the small but hearty leadership team to ongoing growth. She is responsible for contributing to the management of all organizational operations including strategic planning, board of director work, finances, marketing, speaking engagements, publishing efforts and the advancement of a substantial not-for-profit agenda.   Executive Administrator: Diana Hansen Diana is so essential to the day-to-day operations at ConantLeadership that she has earned the alternate job titles of “Chief Logistical Officer,” “Right-Hand-Woman,” and “Planning Goddess,” depending on the scheduling, business, and administrative challenges of the day. With a long career supporting executives at the highest levels of Fortune 500 companies, Diana is tenacious, detail-obsessed, creative, whip-smart, and clairvoyant. She anticipates and addresses what is needed to support and advance the operations of the enterprise oftentimes before the company (or even CEO) is aware. It's no surprise that her professional excellence has been recognized throughout the industry: She is a distinguished winner of the 2022 Admin Awards (https://www.adminawards.com/philadelphia/#winners), the highest honor in the administrative profession.   Links: Virtual Boot Camp: https://conantleadership.com/bootcamp/ Free Summit: https://start.conantleadership.com/blueprint-leadership-summit/   Diana on LinkedIn: https://www.linkedin.com/in/diana-brandl/ Executive Office Insights Newsletter: https://the-socialista-projects.com/#newsletter Podcast on YouTube: https://www.youtube.com/@the-socialista-projects Podcast on Spotify: https://open.spotify.com/show/3qBSDjTfYOG2x6qos7dKkS Podcast on Apple Podcast: https://podcasts.apple.com/de/podcast/the-future-assistant/id1493106661

Campbell Soup Company, established 155 years ago, has changed its name to Campbell's Company following a shareholder vote. This shift marks a strategic move to diversify beyond soups into more profitable sectors like snacks, which saw a 13% sales increase last year compared to soup's 3% growth. Snacks made up nearly 48% of total net sales in the last fiscal year. The Goldfish brand reached $1 billion in annual sales, matching the company's signature soup. The rebranding reflects an expanded product range, including items like Prego sauce and Goldfish crackers. Earlier this year, Campbell acquired Sovos Brands for $2.7 billion, adding Rao's sauces and Noosa's yogurt to its offerings. Campbell expects snacks to grow by 3% to 4% annually, while meals and beverages may see only 1% to 2% growth. The company aims to attract younger consumers with new spicy soup flavors and reports indicate sales may rise due to changing buying habits among this demographic. Recent financial reports show fourth-quarter earnings increased from $2.068 billion to $2.293 billion over the same period.Learn more on this news visit us at: https://greyjournal.net/ Hosted on Acast. See acast.com/privacy for more information.

Tune in for an episode on “Celebrity Estate Planning" – this episode dives into what happened following the death of the former President and Owner of Campbell Soup Company, John Dorrance, and what happened following his death estate-wise. Sources and episode transcript can be found at: https://www.legalteapodcast.com/podcast.

...What a challenge, right? In this episode of the Positive Leadership Podcast, I sit down with Yoshito Hori, one of Japan's most visionary leaders in business and education.  As the founder of GLOBIS Corporation, GLOBIS University, and GLOBIS Capital Partners, Yoshito shares how he's pioneering a future-focused model of positive leadership.  We discuss his journey, his mission to inspire change, and his invaluable advice: believe in your own potential to drive meaningful impact.  Don't miss this inspiring conversation! Want to hear other inspiring conversations with prominent leaders? I encourage you to listen to my episode with Bill George “Finding your True North”: https://thepositiveleadershippodcast.buzzsprout.com/1798971/episodes/11276524-finding-your-true-north-with-bill-george Or my discussion with Doug Conant, former president and CEO of Campbell Soup Company and founder of ConantLeadership, about his incredible leadership journey: https://thepositiveleadershippodcast.buzzsprout.com/1798971/episodes/13160043-guiding-others-towards-greatness-with-doug-conant  Subscribe now to JP's free monthly newsletter "Positive Leadership and You" on LinkedIn to transform your positive impact today: https://www.linkedin.com/newsletters/positive-leadership-you-6970390170017669121/

In this edition of Cream Of Mushroom Vape Trends, Jack and Miles discuss their respective weekends, the attempted assassination of Donald Trump… again, Elon Musk's "appauling" post-assassination attempt tweet, Ron DeSantis vowing to launch his own investigation into the attempt, Springfield, OH being beset by Proud Boys and bomb threats, JD Vance admitting to fabricating the pet-eating scandal, Campbell Soup Company changing their name after 155 years, RFK Jr. being investigated for collecting the head of a whale specimen 20 years ago, the US Surgeon General calling parental stress an urgent public health issue and much more!See omnystudio.com/listener for privacy information.

Campbell Soup Company plans to change its name after more than 100 years    Please Subscribe + Rate & Review KMJ's Afternoon Drive with Philip Teresi & E. Curtis Johnson wherever you listen!  ---     KMJ's Afternoon Drive with Philip Teresi & E. Curtis Johnson is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen.  ---   Philip Teresi & E. Curtis Johnson – KMJ's Afternoon Drive  Weekdays 2-6 PM Pacific on News/Talk 580 & 105.9 KMJ  DriveKMJ.com | Podcast | Facebook | X | Instagram  ---   Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram    See omnystudio.com/listener for privacy information.

Campbell Soup Company plans to change its name after more than 100 years    Please Subscribe + Rate & Review KMJ's Afternoon Drive with Philip Teresi & E. Curtis Johnson wherever you listen!  ---     KMJ's Afternoon Drive with Philip Teresi & E. Curtis Johnson is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen.  ---   Philip Teresi & E. Curtis Johnson – KMJ's Afternoon Drive  Weekdays 2-6 PM Pacific on News/Talk 580 & 105.9 KMJ  DriveKMJ.com | Podcast | Facebook | X | Instagram  ---   Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram    See omnystudio.com/listener for privacy information.

In this episode of FP&A Tomorrow, host Paul Barnhurst is joined by Jim Caltabiano, a seasoned finance leader with over 30 years of experience in financial planning and analysis (FP&A) across various industries, including consumer packaged goods and food and beverage. The discussion centers around the evolving role of FP&A, the importance of insights over data, and strategies for building effective finance teams that can drive business value.Jim Caltabiano brings a wealth of knowledge from his extensive career in FP&A and finance leadership roles at major companies such as Procter & Gamble, General Mills, Campbell Soup Company, Ajinomoto Foods, and Del Monte Foods. With a background in both finance and marketing, Jim offers a unique perspective on how FP&A professionals can go beyond traditional financial functions to become true business partners.Expect to Learn:Insights over data and the importance of connecting financial insights to drive business decisions.Strategies to move from a siloed finance function to a business-first approach.How FP&A professionals can better understand and contribute to business goals.Techniques for making sound decisions when data is less than perfect.Insights from Jim's experience as a CTO on the role of data cleanliness and AI in future finance functions.Here are a few relevant quotes from the episode:"Great FP&A is all about the insights. It's all about being able to connect insights for the business." - Jim Caltabiano"Thinking of data as a product rather than just a system changes how you manage and use it." - Jim Caltabiano"Active listening is the most underutilized skill in business; it's key to building relationships and understanding the business." - Jim CaltabianoIn this episode, Jim Caltabiano shares valuable insights on the evolving role of FP&A professionals in today's dynamic business environment. By adopting a holistic approach to data, leveraging multiple data sources, and focusing on active listening, FP&A professionals can elevate their role from number crunchers to strategic business partners. This episode is a must-listen for anyone looking to sharpen their FP&A skills and drive meaningful impact within their organization.Follow Jim:LinkedIn - https://www.linkedin.com/in/jimcaltabiano/Email - j.caltabiano@icloud.comFollow Paul: Website - https://www.thefpandaguy.com LinkedIn - https://www.linkedin.com/in/thefpandaguyWorld-class Digital FP&A Course Bundle: Signup for over ten hours of video content with 4 different courses and 8 modules on FP&A topics including: Business Partnering, Data Analysis, Financial Modeling Design Principles, and Modern Excel. Use code Podcast to save 25%. What are you waiting for signup now: https://bit.ly/4decOf3Enroll for Financial Planning & Analysis Certificate Program:Sign up for the 8 week online financial planning & analysis certificate program by Wharton Online and learn the art of forecasting, analysis, business partnering and financial storytelling:

As we head into soup season, a historic decision has been made within the industry. Campell Soup Company has been around for 155 years, and during a recent investors meeting, Campbell's announced they're DROPPING SOUP!!

Hello there!Get ready to explore the significance of sustainability in the food industry with the second episode of our special 4-part Animal Protein Sustainability Series, hosted by me, David Dayhoff. In this episode, Stewart Lindsay, Chief Sustainability Officer at Campbell Soup Company, discusses how sustainability is integrated into every facet of the food value chain. Stewart shares insights on emissions reduction, responsible sourcing, and how consumer trends and environmental asset repricing are influencing the future of the industry. Tune in to learn how these sustainability efforts are not just meeting regulatory demands but also driving business value. Don't miss out—listen on all major platforms!"If you're in the food and agriculture value chain, it's essential to believe that in the future, consumers and retailers will embed sustainability into their purchasing decisions more than they do today."Meet the host: David Dayhoff is the North America Sustainability Director for Animal Nutrition & Health at DSM-Firmenich. With over two decades of experience, David specializes in sustainability, strategic business development, and international business. He holds an MA from Johns Hopkins and a BA from Princeton University. His expertise includes improving sustainability in agriculture and fostering global partnerships.Meet the guest: Stewart Lindsay is the Chief Sustainability Officer at Campbell Soup Company, leading sustainability efforts in agriculture, climate, and packaging. With over two decades of experience in the food and agriculture sector, he brings a wealth of knowledge in corporate responsibility and environmental strategy. Stewart holds an MBA from Northwestern University's Kellogg School of Management and is a long-time leader in the food and agriculture sector, committed to building a more resilient and sustainable food system.What you'll learn:(00:00) Highlight(01:12) Introduction(05:32) Sustainability commitments(08:52) Emissions reduction targets(10:08) Repricing environmental assets(14:32) Animal proteins impact(21:56) Importance of animal welfare(31:49) Closing thoughtsThe Dairy Podcast Show is trusted and supported by an innovative company like: dsm-firmenichAre you ready to unleash the podcasting potential of your company?

Do you know what a franchisee is thinking when they buy a franchise? Or maybe you should have a better idea than you do? If you are franchising your business, thinking about franchising your business, or in franchise sales, this episode is for you.Our guest today is Adrienne Sienkowski, and she shares with us the journey and she and her husband have been on from buying a franchise to opening and operating. TODAY'S WIN-WIN: If you're on the fence, and you want to do it, you eventually need to take that step or just go for it. LINKS FROM THE EPISODE:You can visit our guest's website at: https://imagestudios360.com/alpharetta/Attend our Franchise Sales Training Workshop:  https://bigskyfranchiseteam.com/franchisesalestraining/If you are ready to franchise your business or take it to the next level: CLICK HERE.Connect with our guest on social:https://www.instagram.com/imagestudios_alpharetta/ABOUT OUR GUEST:Adrienne comes from a family of entrepreneurs. Her great-grandfather opened a small community grocery store during the Great Depression in Hartsville, South Carolina. Her grandfather started a USDA-approved meat processing plant and organic farm during the height of the Civil Rights era. His company went on to become one of the first 8(a) certified businesses in South Carolina. Continuing on the entrepreneur path, her father, Dr. Louis B. Lynn, a former R&D executive at Monsanto, went on to open the largest minority-owned Commercial Landscape and Construction company in South Carolina. To say that small business holds a special place in Adrienne's heart is an understatement.Adrienne started her career in Corporate at Sonoco Products Company as a Sales Associate. She then went on to utilize her Packaging degree as Research Engineer at Sonoco headquarters working on the iconic Pringles and Pillsbury brands. Adrienne continued her career at Campbell Soup Company where she progressively moved up in Packaging positions with key development and leadership roles focused on packaging improvements, cost savings, and production line efficiency improvements. She holds multiple patents in packaging and process improvements from her tenures at Sonoco and Campbell Soup Company.When her husband, Philip, had a career opportunity to relocate from Philadelphia to Georgia, Adrienne joined ENVIRO AgScienceas Chief Operations Officer, the company her father founded in 1985. There she learned the nuances and challenges between Fortune 500 companies and small businesses. To open the inaugural IMAGE Studios in Georgia will allow Adrienne to continue in the same robust entrepreneur spirit that has run in her family for four generations. Adrienne holds a degree in Packaging from Clemson University. She currently serves as Chair of the Clemson University Board of Visitors and is an active member of her kids PTA. ABOUT BIG SKY FRANCHISE TEAM:This episode is powered by Big Sky Franchise Team. If you are ready to talk about franchising your business you can schedule your free, no-obligation, franchise consultation online at: https://bigskyfranchiseteam.com/ or by calling Big Sky Franchise Team at: 855-824-4759.

Today is a very special day in the Do Good to Lead Well universe! The podcast officially turns 100. It is hard to imagine how far we have traveled together in a very short time. It is impossible to do justice to the amazing conversations we have shared together. To mark this very special occasion, I curated some of the most inspiring and thought-provoking insights shared by the CEOs, bestselling authors, and TED speakers I have spoken with over the past 2 years. I picked the clips that attendees most commented on during or after the live broadcast. My goal on putting this episode together was to provide a masterclass on self-leadership. After sharing these powerful clips, I'll provide my commentary, linking the threads together and connecting them with past guests. At the close of the episode, the tables are turned as Alan Mulally, the former CEO of Ford Motor Company and my collaborator on my latest book, asks me a question or two. I hope you enjoy this extended episode as much as I did putting it together. What You'll Learn: • Why we need to manage things and lead people. • How radical respect is the foundation of leadership effectiveness. • Why the best leaders focus on continuous improvement. • How to better manage our egos • Delegation allows us to scale ourselves as leaders and uplevel our team members. • Ways to create an inclusive environment. • How to maximize personal accountability • Navigating conflict and leading with courage • Building resilience  • Mastering authentic leadership Podcast Timestamps: (00:00) - A Heartfelt Thank You (07:11) - Manage Things, Lead People with Stephen M.R. Covey (Bestselling Author of Trust & Inspire and The Speed of Trust) (13:27) - Radical Respect: A Foundation for Positive Leadership with Kim Scott (Bestselling Author of Radical Respect and Radical Candor) (17:27) - What Do I Need to Do to Be Better? With Dr. Lisa Calder (CEO, Canadian Medical Protective Association) (22:21) - Humility Is The New Smart with Ed Hess (Bestselling Author + Professor Emeritus, Darden) (27:01) - Unleashing the Power of Your Team with Sue Hutchison (President and CEO of Equifax Canada) (31:45) - The Power of Curiosity and Asking Questions with Tracey Black (Former CEO of Payments Canada) (35:38) - Give Things Away to Scale Yourself with Adam Bryant (Bestselling Author of The Leap to Leader and The Corner Office) (40:35) - Truly Creating an Inclusive Environment with Sally Helegesen (Bestselling Author of Rising Together and How Women Rise) (44:54) - How to Leverage the Upsides of Conflict with Matt Abrahams (Bestselling author of Think Faster, Talk Smarter) (51:32) - Leading with Courage with Doug Conant (Bestselling Author of The Blue Print + former CEO of Campbell Soup Company) (57:22) - The Maniac Pledge: A Mantra for Personal Accountability with Garry Ridge (Bestselling author + former Chairman and CEO WD-40 Company) (1:02:57) - Self-Compassion: An Underdeveloped leadership and life skill with Kristin Neff (Bestselling author and pioneering researcher) (1:08:35) - What Is Authentic Leadership? with Alan Mulally (Former CEO of Ford Motor Company) Key Topics Discussed: Positive Leadership, Managing Emotions, Emotional Intelligence, Mindset, Humility, Learning Moments, Asking Questions, Seeking Feedback, Resilience, Empathy, Accountability, Inclusivity, Delegation, Coaching, Curiosity, Active Listening, Leading with Courage, Vulnerability, Values, Productivity, Self-Discovery, Self-Leadership, CEO Success More of Do Good to Lead Well: Website: https://craigdowden.com/LinkedIn: https://www.linkedin.com/in/craigdowden/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/craig-dowden/message

In the latest episode of Legal Value Network's “Off the Clock” podcast, Keith Maziarek sits down with longtime friend and client legal ops veteran Reese Arrowsmith, VP and Head of Legal Operations at Campbell Soup Company to chat about a variety of topics. In particular, they discussed how the client/firm relationship will be impacted by the recent developments in technology. They also talk a bit about misaligned perceptions between law firms and legal departments, and what it takes to overcome those hurdles in decentralized organizations.

Mike Burness, a seasoned leader known for his roles in multinational corporations, private equity entities, and family-owned companies, shares his journey from starting his career unexpectedly at Campbell's Soup Company to various leadership positions, highlighting the importance of adapting and learning in each role. He discusses the transformation and management of quality product safety, regulatory affairs, bioterrorism, business continuity, and crisis management into competitive advantages. The conversation delves into the critical role of quality and regulatory professionals in creating value within organizations and the necessity of a competency model for career development in technical fields. Burness emphasizes the importance of understanding the business side of quality assurance and proactively addressing potential risks and challenges.   Episode Highlights: 02:09 Mike's Career Path: From Campbell's Soup to Private Equity 07:29 The Power of Saying 'Yes' to Opportunities 20:01 Leveraging AI in Quality and Food Safety 30:21 Developing a Competency Model for Quality ProfessionalsMike Burness brings extensive leadership experience from multinational corporations, private equity-held firms, and family-owned businesses. His forte lies in leveraging functional areas for competitive advantage, connecting quality, product safety, regulatory affairs, and crisis management to overarching company strategy. Beginning at Campbell Soup Company, Mike progressed through executive roles at PepsiCo, Chiquita Brands International, Godiva Chocolatier, and most recently, Arxada. Committed to people-centric business growth and cultural transformation, Mike's passion fuels his career. He's a distinguished member of the American Society for Quality, holding multiple certifications, and contributes to the boards of Quality Magazine and Seton Hall University for Transformation in Leadership. A New Jersey native, Mike earned a Biology degree from Pennsylvania State University and an MBA from the University of Bridgeport.   You can connect with Mike in the following ways: Website: www.lyonsmagnus.com LinkedIn: https://www.linkedin.com/in/mike-burness-%F0%9F%92%AD-847b118/   Other episodes you'll enjoy: C-Suite Goal Setting: How To Create A Roadmap For Your Career Success - http://bit.ly/3XwI55n Natalya Berdikyan: Investing in Yourself to Serve Others on Apple Podcasts -http://bit.ly/3ZMx8yw Questions to Guarantee You Accomplish Your Goals - http://bit.ly/3QASvymSee omnystudio.com/listener for privacy information.

Starting in 1999, Larry Miller worked alongside Michael Jordan to build Nike's Jordan brand, which today generates more than $5 billion in revenue for Nike. But his journey to the C-suite was a unique one.Growing up in West Philadelphia, Miller joined a gang, which led him to serve multiple prison sentences for a series of crimes, including second-degree murder.Through a rehabilitation programme, he was able to begin his college education while in prison, and upon release, he was able to start his career with an accounting job at the Campbell Soup Company. In 1997, Miller started working for Nike under founder Phil Knight, and became the first Black vice president of apparel at the company before going on to become president of the Jordan brand in 1999.But it wasn't until years later that he went public about his backstory with the publication of his book, “Jump: My Secret Journey From the Streets to the Boardroom.”At BoF VOICES 2022, Miller sat down with UTA executive Darnell Strom to share his story, talk about the power of second chances and explain how he found redemption.“I've come to the realisation that a lot of times we are afraid to talk about the obstacles that we overcome. But in reality there's no shame in overcoming obstacles,” said Miller.Key Insights:“When I was 16, I shot a kid and he died and I was charged as an adult at 16 years old… pleaded guilty to second-degree murder, was sentenced to four and a half to 20 years,” Miller revealed at BoF VOICES 2022.Once he had revealed his story, Miller says Michael Jordan and Phil Knight were supportive and encouraged him to share his story. “It's been amazing to me the response that I've gotten from people who I've known and worked with and who have just encouraged me and embraced the fact that I've got this past.”Following the release of his book, Miller apologised to the family of Edward David White, the man he killed. In White's honour Miller created a foundation for his descendents to attend university or trade school.“I think I'm a perfect example of the fact that a person can change if given the right opportunities… the right chance. But it starts inside of you. You have to believe that you can change,” said Miller.Additional Resources:A Nike Executive Seeks a Family's Forgiveness for a 1965 Murder: The New York Times the story of the impact of Larry Miller, chairman of the Jordan Brand Advisory Board, and his actions as a 16-year-old.Jump: My Secret Journey from the Streets to the Boardroom: “Jump” written by Larry Miller and his daughter, Laila Lacy, shares the story of Miller's life from the streets of West Philadelphia to the Nike boardroom.How Larry Miller Went from Prison Valedictorian to Nike Executive: Freakonomics interviews Larry Miller on his journey from his childhood in West Philadelphia, to serving time in prison and finally to running the Jordan brand. Hosted on Acast. See acast.com/privacy for more information.

Douglas R. Conant is an internationally renowned business leader, New York Times and Wall Street Journal bestselling author, keynote speaker, and social media influencer with over 40 years of leadership experience at world-class global companies. For the past 20 years of his leadership journey, he has honed his leadership craft at the most senior levels—first as President of the Nabisco Foods Company, then as CEO of Campbell Soup Company, and then as Chairman of Avon Products. In 2011, he founded ConantLeadership: a mission-driven community of leaders and learners who are championing leadership that works in the 21st century.  I could literally about talk about Doug, his resume and this conversation for day's. Doug is a wealth of knowledge and a genuinely nice guy with a true desire to help mature the next generation of leaders. This is a cannot miss conversation.  This show is dedicated to Doug's journey, this conversation is what we make it. This is Counsel Culture. Learn more at www.ericbrooker.com | www.conantleadership.com 

30 Tempting Spaghetti Meals by Campbell Soup Company audiobook. This is a small booklet of recipes featuring Franco American products produced as a promotional piece by the Campbell Soup Company, but containing many tasty suggestions for quick, economical meals. Learn more about your ad choices. Visit megaphone.fm/adchoices

Did you know that the products you're using on your body can be wreaking havoc on your hormones? While it's hard to believe that conventional beauty companies would ever include toxic ingredients in their products, the fact is that they do—it's still common practice and perfectly legal. To give you an idea of where we are, consider that there are 11 cosmetic ingredients currently banned by the FDA, while in the EU, over 1,300 ingredients are banned. Companies operating in the US face much less stringent regulations than companies operating in the EU do, so US companies continue to pack the products that we use every day (mascara, face wash, conditioner, make up and more) with potentially harmful ingredients that can include known carcinogens, irritants, and endocrine disruptors.On today's episode Cody has invited special guest and expert on clean beauty, Mindy Mackenzie. Mindy currently serves as CEO of Beautycounter, a mission-driven clean beauty company. Prior to Beautycounter, she was Partner & Chief Performance Officer for The Carlyle Group, a global investment firm with over $382 billion in assets. Prior to joining Carlyle in 2017, Ms. Mackenzie was founder and principal of her own firm focused on advising CEOs and thriving leaders on how to unlock and accelerate performance. In addition to serving as Senior Advisor at McKinsey & Company, she served as global head of strategy, M&A and human resources at liquor giant Jim Beam, and earlier in her career lived and worked internationally for Campbell Soup Company and Walmart Stores, Inc. in senior human capital leadership roles. Ms. Mackenzie is the author of the 2016 WSJ bestseller The Courage Solution: The Power of Truth Telling With Your Boss, Peers, and Team. Ms. Mackenzei currently serves as a director on the board of public telecommunications company CommScope (COMM) and privately held clean skincare and cosmetics brand Beautycounter. Connect with Mindy:www.mindymackenzie.comwww.beautycounter.com (Get a free gift with purchase when you buy any Beautycounter skincare regimen or collection. )InstagramDid you learn something new today? Be sure to subscribe to this podcast and share this episode with all the girls you love. We would appreciate it if you'd also leave us a rating and review on iTunes.You can watch full episodes on YouTube now as well. Like and Subscribe to the It's Hertime Podcast HERE!Want to join our Mixhers Girl community and keep this conversation going? We'd love to hear your thoughts, feelings and experiences! Join us HERE!Join Mixhers email list and be the first to have access to new products and be the girl in the know!Follow Cody and Jess on Instagram:@codyjeansanders@jesstoolson@mixhers

Today's guest is Doug Conant, an internationally respected business leader. Doug served as the President of Nabisco from 1999-2001, served a decade as President and CEO of The Campbell Soup Company and then spent three years as Chairman of Avon Products. In 2011 he founded ConantLeadership, a consulting company focused on championing leadership that works in the 21st century. Doug is the only former Fortune 500 CEO who is a New York Times bestselling author, a Top 50 Leadership Innovator, a Top 100 Leadership Speaker, and one of the 100 Most Influential Authors in the World. He's also the author of The Blueprint: 6 Practical Steps to Lift Your Leadership to New Heights, and Touchpoints: Creating Powerful Leadership Connections in the Smallest of Moments.   During this interview, Doug shares some of his personal story and leadership philosophy. He also talks about some of his first 100 days as CEO of Campbell Soup, how he saved Campbell's Soup from freefall, the importance of focusing on the workplace before the marketplace and so much more.  No matter where you may be positioned in your current work situation, the lessons Doug shares will bring your attention to how important a brilliant leader is for a business and how you can take concrete steps towards being one yourself.

Campbell Soup Company's Q1 2024 earnings call, unedited

On this episode of BRAVE COMMERCE, Mark Clouse, CEO at Campbell Soup Company, joins hosts Rachel Tipograph and Sarah Hofstetter to talk about core strategies and challenges that have defined Campbell's success over the years. As the conversation begins, Mark delves into the strategic emphasis of Campbell's transformation, rooted in the concept of focus. He highlights the implementation of a singular geography in North America, explaining how this approach has been instrumental in coalescing the energy of their teams. Addressing the challenges posed by remote work and the pandemic, Mark emphasizes the advantages of co-locating the business under one roof to foster collaboration and cultivate a dynamic, contemporary work environment. Mark reflects on Campbell's rich history, spanning over a century and a half, and its unique relationship with the city of Camden. He highlights the importance of active involvement in meaningful social issues, demonstrating Campbell's commitment to making a tangible, positive impact beyond the corporate realm. The conversation then shifts towards the dynamics of board management and the crucial role of transparency in order to build trust between the board and the executive team. Mark emphasizes how boards can only support leaders when they have the full picture. Drawing parallels between his military experiences and his leadership journey in the corporate world, Mark highlights the invaluable leadership lessons he gained during his time in the armed forces and how they continue to inform his approach to leadership in his current role. Key Takeaways: ● Anchor your business transformation around a singular focus for better growth outcomes● Transparency and trust are necessary to achieving your objectives● Focus on making decisions that contribute to a clear and defined destination for the company Hosted on Acast. See acast.com/privacy for more information.

In 2001, Campbell's Soup was in freefall: the company's value had halved and employee engagement was at an all-time low. Doug Conant knew he could salvage the iconic company, but first, things were going to have to get worse. How he used self-taught leadership, diversity, and inclusion to energize his employees and save Campbell's.

In this episode of Everyday Conversations on Race, I interview Roslyn Taylor O'Neill, a highly regarded diversity and inclusion thought leader. Roslyn shares her experiences as the former Chief Diversity Officer at Campbell's Soup Company and Executive VP of Diversity Initiatives for MTV Network. She has received numerous accolades and awards for her work, including being named one of the top 100 most influential Blacks in corporate America and one of the top executives in diversity, and one of most influential LGBTQ people that year. With 47 years of experience, and never backing down, no matter who challenged her, Rosalyn has a lot to say and share. You want to hear this conversation on race. In this episode of Everyday Conversations on Race, Diversity, Equity and Inclusion pioneer Rosalyn Taylor O'Neale emphasizes the importance of learning how to discuss race and navigate through discomfort in order to address racial disparities in every area.   Rosalyn acknowledges that talking about race can be uncomfortable and may cause anxiety, as people may fear making mistakes or offending others, but they are necessary in order to learn and grow. One example is the significance of discussing race with healthcare professionals. Rosalyn explains that if a doctor is not comfortable talking about race, it can create issues for patients, particularly those from racial minority groups. She mentions that rashes may appear differently on the skin of different races. Therefore, it is crucial for doctors to be aware of these differences and for patients to be able to communicate their specific needs and concerns related to race.   Rosalyn highlights the importance of discussing race in society as a whole if we want to survive. She says that in her town, seeing a Black person is still a rarity, indicating the lack of racial diversity. This lack of exposure and understanding can perpetuate stereotypes and biases. By engaging in conversations about race, individuals can challenge these stereotypes and learn from one another's experiences.   She emphasizes that it is not enough to simply listen and sympathize with someone's experiences. You must take action and support them in practical ways if you are anti-racist. Merely expressing sympathy or feeling bad for someone does not bring about any real change or alleviate their situation.   Rosalyn shares personal examples. She often felt left out in her mostly all white school, and when she was having a hard time solving a problem, no one would offer to help. However, they always helped each other and acted like they didn't see her.   If you want to be an ally in action and not just words, then ask someone  directly what they need and take steps to fulfill those needs.   Simma, mentioned a friend who noticed an older Asian woman in their building who rarely went out due to fear of attacks during the pandemic. Instead of just expressing concern, the friend offered to accompany her to the grocery store, providing practical support and reassurance.   There is power in collective action. Walking together with someone can make them feel safer and more empowered. By offering to accompany someone who feels unsafe, we can show solidarity and create a stronger sense of support. It is not enough to simply acknowledge someone's experiences; we must actively work to mitigate the situation and make them feel supported.     Time stamps: [00:02:41] Fearlessness and Belonging. [00:04:25] Diversity in organizations. [00:10:52] Learning about different cultures. [00:15:08] Learning through discomfort. [00:16:31] Loudness and race awareness. [00:22:18] Overcoming stereotypes and assumptions. [00:25:06] Being black in America. [00:29:58] Asian hate and race discussion. [00:34:07] Blacks and Jews misunderstanding. [00:37:32] Asking questions and seeking understanding. [00:41:25] Slavery and acquired skills. [00:46:23] Living in a diverse world. [00:49:08] Empathy and creating understanding. [00:54:46] Empathy and taking action. [00:57:55] What are you listening to these days? [01:02:22] TV shows and cultural diversity. [01:04:36] Ways to relax and distress.   Guest Bio Rosalyn Taylor O'Neale is a highly regarded diversity and inclusion thought leader, celebrated for her transformative impact on organizations worldwide. With extensive experience, including her roles as Vice President and Chief Diversity Officer at Campbell Soup Company, and Executive Vice President of Diversity Initiatives for MTV Network, Rosalyn has facilitated courageous conversations on biases, race, culture, gender, sexual orientation, privilege, and gender identity. Her work has earned her numerous accolades, such as being named one of the Top 100 Most Influential Blacks in Corporate America, Top Executives in Diversity, 100 Top Executives in America, and 100 Most Influential LGBT People of the Year.   Host Bio Simma Lieberman, The Inclusionist helps leaders create inclusive cultures. She is a consultant, speaker and facilitator and the host of the podcast, “Everyday Conversations on Race for Everyday People.” Contact Simma@SimmaLieberman.com Go to www.simmalieberman.com and www.raceconvo.com for more information Simma is a member of and inspired by the global organization IAC (Inclusion Allies Coalition)    Connect with me: Instagram Facebook YouTube Twitter LinkedIn Tiktok Website   Previous Episodes Breaking the Chains: Fighting Caste Oppression with Thenmozhi Soundararajan Breaking Barriers: John Blake on Racial Reconciliation Why We Must Bridge Divides: A Conversation on Inclusive Leadership with Sally Helgesen & Mercedes Martin Loved this episode? Leave us a review and rating

How can you be tough-minded with standards and tender-hearted with people? How can you foster openness in the workplace? And how does this build a successful company? In this episode, Doug Conant, NYT bestselling author and former CEO of Campbell Soup Company, answers these questions and so much more. What You'll Learn: 1. The acronym: BANI, and how it describes our modern world. 2. Why the best leaders dig deep to find their principles and relentlessly stick to them 3. Conant's Theory of Relativity. 4. When and how to declare your principles 5. How and why to build trust before you need it. 6. What the future of leadership looks like. Who is Doug? Doug Conant is the only Fortune 500 CEO who is a New York Times and Wall Street Journal bestselling author. He's a top 50 leadership innovator, a top 100 leadership speaker, and one of the most influential authors in the world. With a 45 year career defined by achieving high performance through an intentional commitment to studying, Doug is now sharing the tenants of leadership that work. He is the founder and CEO of Conant leadership, former President and CEO of Campbell Soup Company, former president of Nabisco Foods, and former chairman of Avon products. Corporate boards Dough has served on, include those of Amerisource, Bergen, and RHR International. His latest Wall Street Journal bestselling book, co-authored with Amy Federman is The Blueprint: Six Practical Strategies to Lift Your Leadership to New Heights. Mentions: Right Kind of Wrong: The Science of Failing Well by Amy Edmondson https://www.amazon.ca/Right-Kind-Wrong-Science-Failing/dp/1982195061  The Blueprint: 6 Practical Steps to Lift Your Leadership to New Heights by Doug Conant The Blueprint: 6 Practical Steps to Lift Your Leadership to New Heights: Conant, Douglas R.: 9781119560029: Amazon.com: Books TouchPoints: Creating Powerful Leadership Connections in the Smallest of Moments by Doug Conant https://www.amazon.com/TouchPoints-Creating-Powerful-Leadership-Connections/dp/B08BZVQLWY/?_encoding=UTF8&pd_rd_w=jXdbI&content-id=amzn1.sym.ed85217c-14c9-4aa0-b248-e47393e2ce12&pf_rd_p=ed85217c-14c9-4aa0-b248-e47393e2ce12&pf_rd_r=145-0167167-1582938&pd_rd_wg=SY2WR&pd_rd_r=70e87c62-b218-4422-85b4-91081db2a48c&ref_=aufs_ap_sc_dsk Follow Doug: LinkedIn: https://www.linkedin.com/in/dougconant/  More of Do Good to Lead Well: Website: https://craigdowden.com/LinkedIn: https://www.linkedin.com/in/craigdowden/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/craig-dowden/message

Campbell Soup Company recently acquired Rao’s, a high-end jarred sauce brand that has roots in an impossible-to-get-into New York restaurant. We’ll talk to their CEO about why the purchase was made. Plus, we visit Mexico City, home to an increasing number of remote workers, and Italy, where banks were just hit with a 40% windfall tax.

Campbell Soup Company recently acquired Rao’s, a high-end jarred sauce brand that has roots in an impossible-to-get-into New York restaurant. We’ll talk to their CEO about why the purchase was made. Plus, we visit Mexico City, home to an increasing number of remote workers, and Italy, where banks were just hit with a 40% windfall tax.

You've already met Quinton Cookis. We actually featured him a year ago on Episode 154 of the podcast. Now he's experienced one year in Corporate America. Quinton is a former USMC Logistics officer who attended the June 2022 Carrer Conference. He interviewed with 14 different hiring groups and launched his career with Campbell Soup Company as an Associate Brand Manager. When we recorded Episode 154, Quinton was preparing for his transition and participating in the DoD Skillbridge program through Cameron-Brooks. That episode focused on how he was using the Skillbridge program in order to maximize his success at the Career Conference (which is what he did.) It's been one year in Corporate America, so now is a great time to check in with Quinton. In this episode, we hear about what he's been up to since starting work in Corporate America. I think you'll really enjoy this episode because Quinton does an excellent job describing what he does as a Senior Associate Brand Manager, how his military background directly relates to much of the work he does, and how he has been able to take advantage of different circumstances that have allowed him to essentially pour jet fuel on his career. We spent time specifically digging into why he chose Campbell, what a typical day in his life looks like, the most pleasant surprise he's experienced in his one year in Corporate America, and his overall quality of life. We also discussed a disruptive event that occurred during the first three months on the job, what he did about it, and how it ultimately propelled his career. To stay connected, we encourage you to check out our website and YouTube Channel and follow us on LinkedIn. If you want to learn more about your transition options, please get in touch with us. You can also check out our Transition Guide on "3 Game-Changing Strategies for JMOs Making the Jump to Business" for additional transition tips.

Mark Clouse entered Campbell Soup Company in 2019 as its 14th CEO in the company's 153-year history. Recognizing the upheaval that the food industry has been undergoing for the last decade and the need for a fresh strategic direction in a rapidly evolving business landscape, Mark sought to define a new, resonant purpose that would guide the company's decisions and inspire employees, customers, and stakeholders alike.But as a long-lived company, it was vital for the purpose to evoke Campbell's legacy while shaping a new chapter of the iconic company's story.We invited Mark Clouse to share the journey behind Campbell's purpose: “Connecting people through the food they love.” Accompanied by a set of new and compelling values, the purpose has become the driving force behind the company's recent transformation – from their steadfast commitment to their hometown in Camden to its new employee value proposition. Through this lens, Campbell has embarked on a transformative journey that builds off the company's impact over the last 150+ years.Listen for C-level insights on:Being a steward for a legacy companyAbsolutes and direction for re-shaping a purposeHow purpose enables a company to simultaneously create sustainable shareholder value and better society and the environmentAI and its role in business todayResources + Links:Mark Clouse's LinkedInCampbell Soup Company's Purpose and ValuesFull Futures (00:00) - Welcome to Purpose 360 (00:13) - Campbell's (01:46) - Meet Mark Clouse (05:00) - Being a Steward (06:56) - Campbell's Purpose (10:01) - 'Through Food', Not 'To Food' (11:22) - Purpose vs. Mission vs. Vision (13:22) - Absolutes for Purpose (15:07) - The Five Cs (18:00) - Camden and Full Futures (23:24) - Volunteerism (24:12) - New Employee Value Proposition (26:30) - E, S, and G Pillars (29:14) - Accountability (30:49) - Integrating AI (32:53) - Mark's Last Word (34:36) - Wrap Up

The Dow jumped 400 points, with the S&P and Nasdaq snapping four-day losing streaks, and Jim Cramer is kicking off a new trading week by helping investors position their portfolio after today's uptick. First, Enbridge CEO Greg Ebel checks in after earnings to dig deeper into the oil and gas space. Then, could Campbell Soup Company's acquisition of Sovos Brands become a secret sauce for gains? CEO Mark Clouse talks to Cramer fresh off the news of the deal to acquire the parent company of Rao's sauce. Plus, Cramer's exclusive with Xylem CEO Patrick Decker. Mad Money Disclaimer

www.CPOplaybook.comEpisode TranscriptShelly Carlin discusses the organization's role in influencing public policy and regulatory processes related to human resources. She delves into the concept of executive compensation, its components, and how Chief People Officers (CHRO) contribute to aligning the interests of executives with those of shareholders.*Michele (Shelly) Carlin BioMichele (Shelly) Carlin is Executive Vice President of HR Policy Association and its Center On Executive Compensation and former CEO of the American Health Policy Institute. Shelly joined the Association in August 2014 from Motorola Solutions, where she was Senior Vice President, Human Resources and Communications.During her tenure at Motorola, Shelly led the HR function through a period of substantial change, from the spin-off of its consumer cell phone business to a major transformation of how HR services are delivered. She also implemented the CEO Leadership Forum, a business-driven learning program for the company's top 20 high potential executives.Prior to serving as the head of HR, Shelly was Corporate Vice President, Global Rewards. Before joining Motorola in 2008, she was VP of Compensation, Benefits and HR Technology for the Campbell Soup Company. Shelly's earlier positions included VP, HR Rewards and Operations for TIAA-CREF; VP of Compensation and Benefits for Sears, Roebuck and Co.; and SVP of executive compensation and corporate unit reporting for Bcom3 Group, Inc.Shelly earned an BA and MBA from the University of California, Los Angeles and was an Academic All-American in softball and a member of UCLA's 1982 National Championship team.*Be a guest on the showAll media inquiries: media@cpoplaybook.com

We are excited to have Sarah Hofstetter, President of Profitero, in today's episode of women leaders in their respective industries hosted by Leah C. Murphy, CEO of Career Gems for the Journey, and Co-Host Diana Haussling, a Visionary Marketing and eCommerce Leader. This inspiring episode delves into the many responsibilities women have to uphold in society while balancing their ambitious professional endeavors and personal beliefs. We discuss: making vulnerabilities and differences your strength leveraging connections and having a supportive community the prerequisite of audacity the importance of justifiable non-negotiables and being flexible at work So grab your choice of beverage and be prepared to take notes as we uncover some serious Career Gems on how to make yourself MARKETABLE!

Welcome back. As many of you know, we like to record an episode after each Career Conference capturing some of the Conference's best practices from a few of our most recent alumni. We have found that these podcast episodes help soon-to-be transitioning military officers get a good handle on what to expect and how to be as prepared as possible. This episode features three of our most recent alumni - each attending the June 2023 Career Conference. Ben Carey is a 7-year Space Force Captain who is going to go work for Campbell Soup Company as an Associate Brand Manager. Meredith Frey is a 4-year Army Logistics Captain who is going to go work for NextEra Energy as a Senior Project Manager. Jack Thompson is a 5-year Navy Cryptologic Warfare officer who is going to go work for Eurofins Scientific as a Project Manager. Each officer brought their own unique perspective to the conversation and was able to shed much light on their experience through the entire process, from the beginning of the Career Conference all the way through accepting an offer for employment. I am convinced that their insight will shape expectations and further develop the preparation plans for the officers in the Development and Preparation Program (DPP) who plan to attend a future Cameron-Brooks Career Conference. We covered a lot of ground through the conversation, essentially highlighting best practices and lessons learned from their experiences. We were able to cover some key questions, such as: What was your biggest surprise about the Career Conference? What did you do really well before the Conference that was pivotal in your preparation? Knowing what you know now, what do you wish you would have done differently to prepare for the Conference? What were some of the key criteria you used to choose the company you are going to go work for? What was the follow-up interview process like, and what was the difference between the virtual Conference in the in-person follow-up interviews? Toward the end of the podcast, I opened it up for those who attended the meeting live to ask any question of the panelist. My hope is that this podcast is helpful to you in your decision-making process and preparation for your future endeavors. To stay connected, we encourage you to check out our website and YouTube Channel and follow us on LinkedIn. If you want to learn more about your transition options, please get in touch with us. You can also check out our Transition Guide on "3 Game-Changing Strategies for JMOs Making the Jump to Business" for additional transition tips. To stay connected, we'd recommend subscribing to our YouTube Channel and following us on LinkedIn.  

You know about Recycling, right…? but how about “UP-Cycled Ingredients”…? Listen in to a quick primer and tangible tips from my returning colleague, Susan Mayer, regarding UP-cycled Ingredients & its potential impact for food & beverage labels, Consumer Relations and ultimately your consumers. Susan will be speaking on this topic and more at this month's @IFTFirst conference in Chicago, July 16th thru July 18th. She is a former Innovation Lead at RTI Innovation Advisers and R&D/Quality leader at several CPG companies, including Campbell Soup Company. 

Host Jeremy C. Park talks with Doug Conant, who is an internationally renowned business leader, New York Times and Wall Street Journal bestselling author, keynote speaker, and social media influencer with over 40 years of leadership experience at world-class global companies. Conant honed his leadership craft at the most senior levels, first as President of Nabisco Foods Company, then as CEO of Campbell Soup Company, and then as Chairman of Avon Products. In 2011, he founded ConantLeadership, a mission-driven community of leaders and learners who are championing leadership that works in the 21st century.During the interview, Doug shares some of his personal story and leadership philosophy, talks about some of his experiences at Campbell Soup Company and the importance of focusing on the workplace before the marketplace, defines how VUCA has shifted to BANI, and how ConantLeadership is purpose-driven and equipping leaders to improve their leadership profile in an authentic way. He details The Blueprint Leadership Summit taking place on April 24-28, their Virtual Blueprint Bootcamps, and how you can access free resources to get started on your journey.Visit www.conantleadership.com to learn more.

Linda Lee, CMO, Meals & Beverages at Campbell Soup Company, joins Suzy Founder and CEO Matt Britton on the latest episode of The Speed of Culture podcast in collaboration with Adweek. In this episode, discover Linda's unconventional path from engineering to marketing, her invaluable experiences at Procter & Gamble and General Mills, and her deep insights into what it takes to solve complex problems and thrive in the fast-paced world of marketing.Follow Suzy on Twitter: @AskSuzyBizFollow Linda Lee on LinkedInSubscribe to The Speed of Culture on your favorite podcast platform.And if you have a question or suggestions for the show, send us an email at suzy@suzy.com Hosted on Acast. See acast.com/privacy for more information.

Host Jeremy C. Park talks with Doug Conant, who is an internationally renowned business leader, New York Times and Wall Street Journal bestselling author, keynote speaker, and social media influencer with over 40 years of leadership experience at world-class global companies. Conant honed his leadership craft at the most senior levels, first as President of Nabisco Foods Company, then as CEO of Campbell Soup Company, and then as Chairman of Avon Products. In 2011, he founded ConantLeadership, a mission-driven community of leaders and learners who are championing leadership that works in the 21st century.During the interview, Doug shares some of his personal story and leadership philosophy, talks about some of his experiences at Campbell Soup Company and the importance of focusing on the workplace before the marketplace, defines how VUCA has shifted to BANI, and how ConantLeadership is purpose-driven and equipping leaders to improve their leadership profile in an authentic way. He details The Blueprint Leadership Summit taking place on April 24-28, their Virtual Blueprint Bootcamps, and how you can access free resources to get started on your journey.Visit www.conantleadership.com to learn more.

This week on the Be Epic podcast Matt sits down with Craig Geiger, full time instructor and Director of the newly launched Master's of Science in Marketing degree at the Walton College. To begin the episode, Craig and Matt discuss Craig's rich history in the consumer packaged goods industry, working across customer insights, sales, marketing and category management for Walmart, Kellogg, Kraft Foods, Campbell Soup Company, and more. Craig's background has positioned him perfectly to lead the new master's degree program with a curriculum designed specifically for students who are interested in a career in brand management, retail marketing and marketing services. As they continue through the episode they discuss the types of courses that students in this program will be able to take to prepare them to enter the fast paced and rapidly changing industry. They finish the discussion with a focus on how leaders in the industry will be able to participate in this master's program through partnerships and projects promoting experiential learning and networking. They then end the discussion with Craig sharing advice for prospective students on how to get into this program and how they can prepare for success. Learn more about the Master's of Science in Marketing here: https://walton.uark.edu/graduate-programs/

Full transcript Since 2019, Linda Lee been the CMO of Meals and Beverages at Campbell Soup Company, and she also chairs MMA's North America board of directors. Her pre-Campbell's resume includes stints at Procter & Gamble, General Mills, and Mondelēz International. But before all that, she was a scientist, earning a BS in chemical engineering. On this episode of Building Better CMOs, Lee convinces MMA Global CEO Greg Stuart that marketers should apply a kind of scientific method to their work; she also talks about the challenges of bringing original thinking to iconic brands, and why the conventional wisdom about career advancement may be wrong. Follow or subscribe to Building Better CMOs Leave a 5-star rating on Apple Podcasts Links: Linda's LinkedIn Greg's LinkedIn Greg's Twitter 1960s Spaghettios ad Good Thins ad A sponsored TikTok for "sides season" This episode was produced and edited by Eric Johnson from LightningPod.fm. Learn more about your ad choices. Visit megaphone.fm/adchoices

How do you build beneficial and enduring relationships? Douglas Conant, former CEO of Campbell Soup Company, New York Times bestselling author, and social media influencer with over 40 years of leadership experience at world-class global companies, would tell you to find the positive value in the other person, which he has done his entire life. In this CareerCast, Doug shared his insights, empowering spirit, and determination to express the value he finds in others that have helped him develop lasting and value-creating relationships all of the world.

Today's episode is a recording of a SEVEN Talk from the 2022 Alumni Forum. This talk, given by Janel Monroe '10, is entitled, “Finding Freedom Through Fertility.” Janel is the strategy senior manager for Accenture.You can watch all of the SEVEN Talks on our YouTube channel. Janel Monroe '10 is an inclusion, diversity, and equity practitioner who currently works as a strategy senior manager at Accenture. Prior to joining Accenture, she led inclusion and diversity at Campbell Soup Company and spent seven years in strategy consulting, focusing on talent and human potential. Janel resides in Philadelphia but enjoys traveling to warm and tropical locations, as well as internationally. Janel double majored in communication studies and cultural studies at Carolina.How to listenOn your mobile device, you can listen and subscribe to Catalyze on Apple Podcasts or Spotify. For any other podcast app, you can find the show using our RSS feed.Catalyze is hosted and produced by Sarah O'Carroll for the Morehead-Cain Foundation, home of the first merit scholarship program in the United States and located at the University of North Carolina at Chapel Hill. You can let us know what you thought of the episode by finding us on Twitter or Instagram at @moreheadcain or you can email us at communications@moreheadcain.org.

Volunteering for a cause while working full time can be a challenging balance - and a deeply rewarding endeavour. This week on Advancing All Women, we're discussing 'Volunteerism: Supporting a cause at work.' We'll be joined by four incredible NextUp volunteers: Pam Centonze, Customer Sales Lead, Campbell Soup Company; Melinda Horn, Senior Manager, Business Intelligence, Acosta; Subriana Pierce, Managing Partner, Navigator Sales and Marketing, LLC; and Bridgette Woodell, Senior Director, People, Walmart Sourcing. We'll talk best practices for supporting the causes you care about while working full-time, as well as suggestions for businesses keen to get their employees involved with non-profit organizations like NextUp.

Volunteering for a cause while working full time can be a challenging balance - and a deeply rewarding endeavour. This week on Advancing All Women, we're discussing 'Volunteerism: Supporting a cause at work.' We'll be joined by four incredible NextUp volunteers: Pam Centonze, Customer Sales Lead, Campbell Soup Company; Melinda Horn, Senior Manager, Business Intelligence, Acosta; Subriana Pierce, Managing Partner, Navigator Sales and Marketing, LLC; and Bridgette Woodell, Senior Director, People, Walmart Sourcing. We'll talk best practices for supporting the causes you care about while working full-time, as well as suggestions for businesses keen to get their employees involved with non-profit organizations like NextUp.

At BoF VOICES 2022, the seasoned Nike executive discussed the power of second chances and the secret he kept while building Michael Jordan's brand. Background: Starting in 1999, Larry Miller worked alongside Michael Jordan to build the Jordan brand, which does more than $5 billion in revenue. But his journey to the C-suite was a unique one. Growing up in West Philadelphia, Miller joined a gang, which led him to serve multiple prison sentences for a series of crimes, including the second-degree murder.Through a rehabilitation programme, he was able to begin his college education while in prison, and upon release, he was able to start his career with an accounting job at the Campbell Soup Company. In 1997, Miller started working for Nike under founder Phil Knight, and became the first Black vice president in apparel at the company before going on to become president of the Jordan brand in 1999. But it wasn't until years later that he went public about his backstory with the publication of his book, “Jump: My Secret Journey From the Streets to the Boardroom.” At BoF VOICES 2022, Miller sat down with UTA executive Darnell Strom to share his story, talk about the power of second chances and explain how he found redemption. “I've come to the realisation that a lot of times we are afraid to talk about the obstacles that we overcome. But in reality there's no shame in overcoming obstacles,” said Miller. Key Insights:“When I was 16, I shot a kid and he died and I was charged as an adult at 16 years old… pleaded guilty to second-degree murder, was sentenced to four and a half to 20 years,” Miller revealed at BoF VOICES 2022.Once he had revealed his story, Miller says Michael Jordan and Phil Knight were supportive and encouraged him to share his story. “It's been amazing to me the response that I've gotten from people who I've known and worked with and who have just encouraged me and embraced the fact that I've got this past.”Following the release of his book, Miller apologised to the family of Edward David White, the man he killed. In White's honour Miller created a foundation for his descendants to attend university or trade school. “I think I'm a perfect example of the fact that a person can change if given the right opportunities… the right chance. But it starts inside of you. You have to believe that you can change,” said Miller.Additional Resources:A Nike Executive Seeks a Family's Forgiveness for a 1965 Murder: The New York Times the story of the impact of Larry Miller, chairman of the Jordan Brand Advisory Board, and his actions as a 16-year-old. Jerry Lorenzo and Jordan Brand's Larry Miller Will Speak at BoF VOICES 2022: BoF hosts its annual VOICES conference, and invites Jordan chairman Larry Miller to speak.Jump: My Secret Journey from the Streets to the Boardroom: “Jump” written by Larry Miller and his daughter, Laila Lacy, shares the story of Miller's life from the streets of West Philadelphia to the Nike boardroom. Want more from BoF? Subscribe to our daily newsletter here. Hosted on Acast. See acast.com/privacy for more information.

On this episode of BRAVE COMMERCE, Grant Hill, Basketball Hall of Famer, co-owner of Atlanta Hawks, and board member of Campbell Soup Company, shares strategies for fostering trust and vulnerability by identifying and defining your workplace culture.Grant Hill, who spent 19 years in the NBA, has expanded his business portfolio to encompass real estate, executive leadership, sports analysis, board membership, and even art. The obstacles Hill faced when transitioning to remote work highlighted for him the importance of face-to-face interactions. While technology can be helpful, Hill prioritizes connecting in person as much as possible. He emphasizes the importance of communicating a clear north star, as well as setting long-term and short-term goals, regardless of whether your company operates virtually or in person. He also explains how vulnerability can be advantageous for leaders, particularly when working remotely. Key Takeaways:Vulnerability is a sign of strengthA clear concise message and targets for your team is crucialDefine the company culture that fits your leadership style Hosted on Acast. See acast.com/privacy for more information.

In the fight to ensure we maintain livable conditions on this planet, carbon gets most of the spotlight, however water is the key ingredient that enables life on this beautiful world. And yet, according to the World Health Organization, 2 BILLION people don't have access to clean drinking water at their home. We've covered this topic in light detail with Andrea Johnson of Green Empowerment, but today on the show, I'm speaking with Neil Grimmer about water and how ensuring every person has access to clean water is a massive part of a net zero future.   Imagine you live in a desert, off the grid, and not connected to a public source of water. Instead of walking or driving miles to the neatest water source, you can use Hydropanels, to collect water out of the air right outside your house. This is one of Source Global's many projects, and the one we're going to talk about with Neil.   As co-founder and CEO of Plum Organics, Neil built one of the fastest-growing organic food brands in the U.S. and revolutionized a dormant and commoditized category. In 2013, he sold PlumOrganics to Campbell Soup Company, where he served as a senior executive for more than five years. You can keep up with Neil on LinkedIn and at https://www.source.co/.   Keep up with the show by following The Net Zero Life on Twitter and Instagram (@thenetzerolife). You can also get in touch at www.thenetzerolife.com or via email at nathan@thenetzerolife.com.   Other show notes:  Neil's Suggested Readings Raising the Bar: Integrity and Passion in Life and Business: The Story of Clif Bar Inc. by Gary Erickson Neil's Suggested Organizations to Check Out Taxa Outdoors

The Dow eked out a small gain while the S&P and Nasdaq fell and Jim Cramer is reviewing the day tick by tick and breaking down what drove the action. Then, news broke yesterday that Pinterest and Elliot Management are entering into an agreement after the activist investor took a stake in the social media company in October - Cramer's going straight the source for more with CEO Bill Ready. Next, Campbell's rose 6% today off strong quarter and earnings beat and CEO Mark Clouse joins Cramer to dig deeper into the numbers. Plus, Cramer's exclusive with Norfolk Southern.

The Dow surged 1,200 points, with all three averages posting their best day since 2020, and Jim Cramer is taking a closer look at today's rally. Then, in a special Salute to Service edition of Mad Money, U.S. Secretary of the Navy Carlos del Toro sits down with Cramer to discuss the state of defense. Next, Cramer's taking stock of Campbell's Soup with CEO Mark Clouse and learning more how his military experience has impacted his leadership as CEO and about the company's veteran hiring programs. Plus, Cramer sits down with the Goldman Sachs CEO David Solomon.