How Do We Make Quality Food Accessible to All?

After spending most of his career working at top-tier restaurants and teaching at the Culinary Institute of America, Master Chef Tom Griffith wanted to apply his expertise to a mission he truly believed in. Much to his colleagues’ surprise, he found it at Campbell’s Soup Company. In this episode of UnCanned, we visit Chef Tom at the Campbell’s test kitchen in Camden, New Jersey and talk to him about exploring new flavors, becoming one of 70 Master Chefs in the world, and the importance of producing high-quality food at scale. Later, we interview Yael Lehman, Executive Director of The Food Trust, about how her non-profit is making quality food more accessible in low income neighborhoods in cities like Philadelphia.

You can listen to How Do We Make Quality Food Accessible to All? online on Radio and Podcast. Open the player on this page to stream the available audio.

How Do We Make Quality Food Accessible to All? is an episode from UnCanned by Campbell Soup Company.

This episode is 26:31 long.

This episode was published on Feb 5, 2018.

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