FOOD

COMMUNITY

OWNERSHIP

STORYTELLING

FoodMore good stuff; less bad stuff.

We deliver great food that happens to be healthy andincorporate more whole grains, fruits and vegetables.We realize that food is fuel; therefore we want to give our customers more good stuff and less bad stuff. We want to incorporate seasonal, local, authentic, nutrient-dense foods whenever possible to create a pathway to cleaner eating.

CommunityMore than just a café.

We create community by optimizing existing spaces and transforming them to be multifunctional spaces used throughout the day. These spaces provide our customers with meeting areas, decompression zones, social spaces and collaborative areas that create engagement andentertainment.

OwnershipEnable the customer.

We leverage technology in our business to help customerstake ownership of their health and lifestyle decisions. Through technology we are able to provide cashless and mobile payment options, desktop and smartphone ordering, interactive digital tables, personalized apps, customized food choices and a physical activity program to encourage active lifestyles.

StorytellingBehind every meal is a story.

We connect our customers to our food by telling the story of where it comes from and the people behind it. We provide a strong story by establishing partnerships with companies that align with our sustainable and environmental initiatives.

We envision the future of food service to be a holistic experience where our customers and clients find it easy to live well and thrive. We provide more than a café. It is an environment where people choose to be. It is a space that promotes community and collaboration that is powered by great tasting food that happens to be healthy.

We want our customers to be able to make responsiblefood choices, experience a connection with food, take ownership of their well-being and promote productivityand collaboration. Additionally, we want to leveragetechnology and enable customers to customize and own their food experience based on their own personal dietary requirements.

Making it easy for customers and clients to live well and thrive is the cornerstone of our vision. We have established foundational pillars that drive that vision - food, community, ownership and storytelling.

OwnershipEnabling through technology. FoodMore good stuff; less bad stuff.

We are committed to the health andwellbeing of our guests and our planet. Therefore, we have adopted principlesfocused on engineering our menus tocreate a more sustainable food supply, provide delicious, nutrient-dense meals for our guests and protect and improve the health of our planet.

Conscious Menuing and MessagingWe promote wellbeing and sustainability through inspiring choices, featuring better-for-you menus and encouraging customer interaction while serving great tasting food that happens to be healthy.

ProduceOur goal is to increase customers’ access to vegetables and fruits by focusing on globally inspired, largely plant-based cooking.

Red MeatWe are able to reduce red meat portion sizes and offerings byincluding recipes where meat plays more of a supporting role and by adding seasonal and local flavors to global cuisines.

Whole GrainsWe offer 50 to 100 percent whole grain options in our cafés.

SeasonalEating seasonally means building menus around foods that have been harvested at their peak. This is better for our customers, community and the environment.

LocalWe feature local produce in our cafés to promote awareness of the rising trend in eat local initiatives across the country. Local produce is fresher, tastes better, supports community and is better for the environment.

Fuel PerformanceFood is fuel. We focus on nutrient-dense functional foods thatimprove physical and mental performance, productivity and overall well-being.

Less Processed We believe that serving foods that are free from preservatives,additives and artificial colors are better for customers and theenvironment.

Food RecoveryKeeping food waste out of landfills is a critical part of Compass Group’s commitment to sustainable food service. One way to divert food waste from landfills is through the donation of food that is safe to eat but can no longer be served in a café; a process otherwise known as food recovery. With a number of organizations across the country, our accounts have access to facilities where they can easily donate food rather than throwing it away.

OwnershipEnabling through technology. CommunityMore than just a café.

Employees today are more mobile and dispersed, often looking for a productive place to work outside of the office, which separates them from coworkers, the office culture and organizational resources.

By offering employees a selection of on-site gathering places, they can easily find a spot to take a break from their usual workspace.

Employees can select from spaces ranging from individual to large group settings, allowing them to maintain close connections with colleagues and the organization, without ever leaving the office.

Creating Coveted DestinationsThrough our strategic partnership with Steelcase we are able to provide our customers with the WorkCafé, adynamic space that connects people with col leagues, their work, and their organization. A WorkCafé transforms underutilized real estate, creating an on-site third place where people can meet, work, network, socialize andreenergize. Unlike a typical corporate cafeteria, a WorkCafé provides a multi-functional space that activates underutilized real estate and fosters employee productivity and wellbeing in measurable ways.

Seamlessly integrated technology can support information sharing, content creation, effective collaboration and a better work experience. Services for customers may includeconvenient charging ports, wi-fi, presentation and techsupport and content sharing tools.

Public: Allowing employees to be accessible to others

Private: Providing settings for privacy and quiet

Socializing: Increasing opportunities for impromptu meetings and conversations

Working: Supporting both working and connecting with others simultaneously

Independent: Supporting experiences that employees navigate on their own

Hosted: Providing guidance and exploring additional services

Global: Supporting global and distributed workers with early and late hours

Planned: Offering spaces and tools to be reserved

Impromptu: Providing settings that support spontaneousinteractions

Leveraging Technology We understand today’s new generation of customers and their demand for technology-packed solutions. Our portfolio of scalable technology solutions is not only industry leading, but we invest to stay ahead of trends and work directly with technology manufacturers to develop exclusive new andinnovative products and services.

• Personalized apps - We make it easy for our guests to choose their meals based on their personal

• nutritional requirements.

• Self service/cashierless solutions - This provides for service in remote/unmanned locations and for extended service beyond normal café hours.

• Cashless payment solutions.

• Mobile payment solutions - This innovative payment option is steadily becoming more convenient than taking out a credit card.

• Desktop ordering.

• Interactive digital tables.

• Beacons Marketing Solution - a compelling new technology that allows messaging to be pushed to a smartphone when it approaches or leaves a location with an iBeacon.

• Social media is a growing communication platform and we have a team of champions leading this initiative.We have a strong presence on Instagram, Facebook and Pinterest, as we utilize these vehicles for sharing best practices and innovations.

OwnershipEnabling through technology.

By leveraging technology and tools we are making it easy for our customers to make their own decisions and take ownership and control of their health. By giving our customers the right information, they are able to make educated decisions about the food they purchase and put into their bodies.

Love Food Not WasteFocusing on food, energy, packaging and water waste, Love Food Not Waste is a comprehensive campaign that encourages our customers as well as employees to useresources more effectively and efficiently. Marketingmaterials promote critical thinking when making everyday choices that can impact the earth.

Carbon Foodprint Carbon Foodprint allows our operators to create a strategic plan for lowering their carbon footprint. Commercial food service is a resource intense operation, and we have an opportunity to implement cost-effective solutions to lower the environmental impact of each individual operation.

Behind every plate is a story, personal connection and partnership. It is importantfor us to share the stories of our food, where it comes from and the people who have prepared it.

Hampton Creek Recently, Compass Group signed an industry-shaping,exclusive partnership with Hampton Creek, an inspiring company with a mission to bring healthier and affordable food to everyone, everywhere. The recent partnershipbetween Compass Group and Hampton Creek aligns with our vision and supports our mission to make it easy to live well and thrive.

Imperfectly Delicious ProduceImperfectly Delicious Produce is a program that utilizes ‘non-retail‘ Grade A fruits and vegetables that have slight cosmetic or quality imperfections. This produce is typically left un-harvested in the field or discarded, but it would be perfectly suitable for cooking. Through this program we engage our distributors and farmersto identify opportunities to rescue product from going to waste.

StorytellingBehind every meal is a story.

Coalition of Immokalee WorkersThe Coalition of Immokalee Workers (CIW) is a worker-based human rights organization internationally recognized for its achievements in the fields of social responsibility, humantrafficking, and gender-based violence at work. In 2009, Compass Group announced a partnership with CIW. As part of the agreement, Compass Group has agreed to pay anadditional 1.5 cents per pound for the tomatoes we purchase in Florida annually.

Urban Farming Our cafés utilize hydroponics, the process of growing fresh salad greens for use in the café, right inside the café.By growing food onsite, we can increase the quality of the produce, while increasing the quality of the customerexperience. By vertically integrating part of the foodproduction, we can increase the customer experience and decrease our ecological footprint.

MicrogreensOur cafés use urban cultivators to produce microgreens. These cultivators are capable of producing 16 trays ofmicrogreens at a time and can go from seed to harvest in as little as 8 days. The café chooses what varieties to grow, delivering an assortment of custom mixes.

Sustainability ScorecardThe Sustainability Scorecard details the specific purchasing criteria of our sustainability initiatives including HFAC certified cage free shell eggs, rBGH free dairy (Milk & Yogurt), reduced antibiotic poultry (turkey and chicken), sustainable seafood, and Fair Trade/Eco Certified coffee.

CSR ReportCompass Group’s Corporate Social Responsibility Report outline our sustainability commitment which is deeply rooted in our responsibility to clients, guests and employees. We are proud of our position as a change leader in our industry and look forward to continuing on that path as we prepare to implement our vision for 2020.

M A K I N G I T E A S Y T O

FSC Certif ied Pr inted on Recycled Paper (70% post-consumer)