Campbell Soup Company announced plans to close its manufacturing facility in Toronto to improve the operational efficiency of its North American thermal supply chain network. Campbell will move its Canadian headquarters and commercial operations to a new location in the Greater Toronto Area. Campbell will continue to make soup and broth recipes tailored to Canadian tastes. Several factors have resulted in excess capacity in Campbell's North American thermal supply chain network, including significant productivity improvements and volume declines of canned soup in North America. Following a review of its manufacturing operations, the company has made the decision to wind down manufacturing at its Toronto facility. Canadian soup and broth production will be consolidated into the company's existing U.S. manufacturing network. Opened in 1931, Toronto is the oldest plant in the Campbell thermal network. Due to its size and age, the Toronto plant cannot be retrofit in a way that is competitively viable. Campbell plans to operate the Toronto facility for up to 18 months and will close it in phases, transitioning its production to three U.S. thermal plants in Maxton, North Carolina; Napoleon, Ohio; and Paris, Texas. Campbell employs nearly 600 people in Toronto including its headquarters, commercial operations and manufacturing functions. Approximately 380 manufacturing and manufacturing related roles will be impacted. Campbell will offer affected employees support to assist with the transition by providing severance packages that recognize their commitment and service. The company will provide career counseling with employment advisors who can assist with job searches, resume writing and preparing for interviews. Campbell will also host job fairs and provide on-site financial planning workshops, among other benefits, to assist employees with the transition. Campbell will relocate its Canadian headquarters, along with nearly 200 roles, in the next several months. Site selection is underway for a new location in the Greater Toronto Area, which will feature a new Food Innovation Center. Campbell will continue to make soup and broth recipes tailored to Canadian tastes.