APRIL 2012 BTP CONTENT Local, Seasonal, Sustainably Grown or Raised Products

1. BTP Champion Call March 27 + March 28, 2012 APRIL 2012 BTP CONTENT Local, Seasonal, Sustainably Grown or Raised Products Call in information: 866.291.8209 x5539712379

2. Agenda • Introductions • New Communications structure • Recap of BTP content for Jan/Feb/March • BTP slides for April: • Local, Seasonal, Sustainable Sourcing

3. Introduction: Who’s on today’s call? All BTP champions (SVP-level, VP-level, + District-level) Kristen Rainey Director, Sustainability, Corporate Services Kristen.Rainey@Sodexo.com 503.333.9528

4. Announcement Deborah Hecker Vice President Sustainability and Corporate Social Responsibility (CSR)

5. New Communications structure • Old structure: • New structure:

6. Progress to Date • January- Intro to BTP • February- SMART • March- Sustainable Seafood

7. January “Musts” + “Mays” Required “musts” • Share “Intro to BTP” slides at your January district meeting/call. Optional “mays” • If you are comfortable with the material, tell your client about our Better Tomorrow Plan. (Client version of “Intro to BTP” available on Re:SOURCE) • Register your site for the SMART tool.

8. Feb BTP “Musts” + “Mays” • Required “musts” • Share “Intro to SMART” slides at your February district meeting/call. • Talk with your GM to assess if SMART is helpful for your unit. • If DM says yes, register your site for the SMART tool. • Optional “mays” • Register your site for the SMART tool.

9. March BTP “Musts” • Required “musts” • Share Sustainable Seafood slides at your March district meeting/call. • Visit Supply Management's “Right productsfor information of how to find sustainable fish and seafood products. • Visitwww.sodexoseafood.com. • Discuss sustainable seafood with your supplier and your RAM. • Increase purchasing of sustainably sourced MSC or BAP seafood through our contracted suppliers. • Advertise and promote sustainable fish and seafood products. • Optional “mays” • . Register your sitefor the SMART tool. • Share with customers a recipe using sustainable seafood

10. BTP content for April 2012 Sourcing of local, Seasonal, sustainable Products

11. April BTP “Musts” + “Mays” • Required • Share Local, Sustainable Products slides at April district meeting/call. • Order a local produce poster for your state. • Post poster at your unit. • Optional • .Register your sitefor the SMART tool • Take Local, Seasonal or Sustainable Sourcing Webinar (June 2010)AudioorPresentation(ppt). • Take"What's Happening in the World of Local, Seasonal and Sustainable Sourcing"(June 2010). Featuring Don Seville and Karen Karp, Sustainable Food Lab and Sabrina Vigilante, Rainforest Alliance

12. A Better Tomorrowis part of Sodexo’s DNA Today To accomplish our 14 commitments, we will focus our efforts on three overarching pillars:

13. 4 definitions

14. Local • Definition: No agreed upon standard distance that constitutes ‘local’ • Benefits: Gives consumers access to fresh, flavorful foods harvested at peak ripeness and supports the area’s agriculture economy and local farm businesses CSA (Community Supported Agriculture): partnership between a farmer and a group of consumers in which consumers buy “shares” in the harvest and receive weekly deliveries of seasonal products Food miles: the distance food travels from where it is grown to the consumer’s plate and translates into but does not measure the CO2 emissions from production (agricultural or processing) or transportation Source: “The Changing Vocabulary of Food Purchasing,” Sustainable Food Laboratory.

15. Seasonal • When a food is freshest, ripest and most abundant • Seasonal menu planning aims to create recipes aligning with a geographic region’s harvest calendar • A growing season is generally measured by the number of days between the spring’s last frost and the winter’s first frost • Geographic location, climate, daylight hours, average temperatures, rainfall, and water resources also contribute to defining a region’s growing season and determining what can be grown Source: “The Changing Vocabulary of Food Purchasing,” Sustainable Food Laboratory.

16. Sustainable Sustainable agriculture: a farm’s ability to produce food indefinitely, without causing irreversible damage to the earth’s ecosystem Sustainable food system: produces enough food to feed people affordably, nutritionally, and safely in a way that sustains the economic, environmental, and social systems in which the food system is embedded • Example: Chiquita Brands International • Bananas are the world’s number one export fruit • Since 1992, Chiquita has been certifying farms to meet sustainability standards through the Rainforest Alliance with its local NGO Partners in the Sustainable Agriculture Network • 100% of Chiquita’s banana farms and more than 95% of its suppliers have been certified Source: “The Changing Vocabulary of Food Purchasing,” Sustainable Food Laboratory.

17. Source: “Short Guide to Sustainable Agriculture,” Sustainable Food Laboratory & SAI Platform.

18. Case Study: Farmers’ Markets Mission To increase customer awareness regarding the usage of local produce used daily in Sodexo corporate service accounts in the Chicagoland area. Strategy Partner up with local produce vendor, Castro, which came into several units and set up a farmer’s market to educate and sell local produce. Results Overwhelming response from customers. “A quick note on how much I enjoyed the Farmers’ Market today. The price, selection, and quality were all superb and by far better than the Chicago Farmers’ Marketsheld downtown.” Participating Accounts: Northern Trust Company, Discover, Federal Reserve Bank.

19. Resources http://bettertomorrow.sodexousa.com/home/,

20. Local Produce Poster

21. SMART update

22. SMART deployment • SMART Deployment For more information, please visit the SMART Page on SodexoNet or contact Georgeann Georges, Project Manager, SMART

23. SMART Information Session Options (Internal - Open to Everyone Interested) 30 minute webinar: • Friday, March 30th at 3:30 PM EST ( Register) • Monday, April 2nd at 9:30 PM EST (Register) • Friday, April 6th at 3:30 PM EST (Register) • Monday, April 9th at 3:30 PM EST (Register) • Friday, April 13th at 9:30 AM EST (Register) • Monday, April 16th AT 9:30 AM EST (Register) • Friday, April 20th at 3:30 PM EST (Register) • Monday, April 23rd at 3:30 PM EST (Register) • Friday, April 27th at 9:30 AM EST (Register) • Monday, April 30th at 3:30 PM EST (Register)

24. SMART New User Training Options (Internal - Approved SMART Users Only) • Friday, March 30th at 9:30 AM EST ( Register) • Monday, April 2nd at 3:30 PM EST (Register) • Friday, April 6th at 9:30 AM EST (Register) • Monday, April 9th at 9:30 AM EST (Register) • Friday, April 13th at 3:30 PM EST (Register) • Monday, April 16th at 3:30 PM EST (Register) • Friday, April 20th at 9:30 AM EST (Register) • Monday, April 23rd at 9:30 AM EST (Register) • Friday, April 27th at 3:30 PM EST (Register) • Monday, April 30th at 9:30 AM EST (Register)

25. BTP Resources • Click here to sign up for an Intro to SEED webinar: 4/6/12, 2PM EST • SMART: To find SMART on SodexoNet, click here. To register for a SMART training webinar, click here. After discussing with your DM, register your site for SMART. • Need BTP support at your unit? Click here to submit a SEED member request form. • Interested in attending a Regional Sustainability Training? Click here to learn more. Vancouver (5/10) • Click here to read Sodexo’s quarterly Spotlight on Sustainability e-newsletter. • Click here to share a story about a BTP best practice at Sodexo via this quick survey.

26. Please send any feedback on this process or this content to Kristen.Rainey@sodexo.com • This full slide deck will be posted to the Re:SOURCE on SodexoNet.

27. Q & A