Scott Bigelow | 910.521.6351 | email@example.com
University Communications and Marketing
Friday, July 1, 2011
Campbell Soup’s Maxton facility recently donated 150 cases of soup and juice to the clients of UNC Pembroke’s Healthy Start program.
Campbell employees and Healthy Start clients pose after the luncheon
“Progress through reaching back” was the theme of a learning luncheon held on May 12 at the plant for UNCP Healthy Start CORPS clients. Campbell Soup employees delivered their gifts, shared stories and broke bread.
“During these difficult financial times, Campbell Soup is a valuable contributor to our program,” said Healthy Start Director Veronica K. Freeman.
Healthy Start is a 10-year-old grant-funded program administered through UNCP and headquartered at the Regional Center for Economic, Community and Professional Development. The program partners with the Robeson County Health Department to provide case management and other core services aimed at reducing infant mortality and health disparities among minority groups in Robeson County.
The luncheon was the second of more community outreach opportunities, said Veronica K. Freeman, Healthy Start director. Vanessa Rogers coordinaed the event.
Healthy Start staff thanked Campbell Soup employees who gave generously of themselves, including their time and effort to share inspirational real life stories and valuable advice to clients on how to achieve career goals, Freeman said.
“The food was fabulous!” she said. “It is programs such as; Campbell’s African American Network (CAAN) and Maxton American Indian Network (MAIN) that help bridge the gap between industry and our communities.”
“Providing healthy food choices is one way Campbell Soup aids in Healthy Start’s mission to eliminate disparities during the childbearing process,” Freeman continued. “Support from businesses like Campbell Soup propels us closer to achieving our goal. So it was with great delight we come together to celebrate this valuable partnership.
For more information about MAIN or CAAN please contact: Sandra Scott at 910.844.1633 or Barbara Nicolson with Campbell Soup at 910.844.1342.
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