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Delivering on the Experience

Partnership Report Card for Emory University

Fall 2012

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Welcome 1

Creating Exceptional Student Experiences 0

Your Expectations 0

Student Insights 0

Health and Wellness 0

Environmental Focus 0

Customer Service 0

Innovations 0

Driving Performance 0

Welcome to the latest edition of your Partnership Report Card. I am pleased to share updates on the many ways we are connecting with students and your entire campus community. Sodexo works to improve campus environments through our food service, facilities management, master planning and a full range of offers that support student recruiting, retention and success for your campus.

Did you know that Sodexo also serves college stadiums with concessions, suite catering and more? During the fall season, we serve as many as 1 million college football fans on an average Saturday afternoon. At all size campuses, Sodexo provides innovative game day experiences that keep the fans coming back for more. We are #1 in the college stadium market because our teams work to Perform, Deliver and Win for our campus partners. Be sure to watch for our new ad campaign in many of the college trade publications.

Throughout the pages of this report, you will see similar examples of the many ways we are driving exceptional experiences for the students on your campus. From our fulfilling our sustainability commitments to creating delicious and healthy meals, we are proud to be your partner.

Sincerely, Todd Schram General Manager

Welcome 2

Creating Exceptional Student Experiences 3

Student Insights 4

Health and Wellness 8

Environmental Focus 11

Customer Service 14

Innovations 17

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Your Sodexo team is proud to create experiences that support a strong learning environment. We are committed to providing service that exceed your customers’ expectations and create an overall experience that connects with your students.

Our chefs are creating innovative and delicious cuisine. Our engineers are designing systems that save energy. Our managers are focused on excellent technical delivery of our services. And our frontline team brings it all together to connect with your students.

The entire team is proud of the many ways we support your goals and enhance your campus. We continue to drive excellence through our five key areas of focus:

1. Student Insights – We track and understand what drives students’ wants and needs.

2. Health and Wellness – By sourcing local products, supporting specific nutritional needs of students and offering a full array of balanced meals, we support student’s growing desire for a healthy lifestyle.

3. Environmental Focus – We have an intense focus on 8 action steps that are moving the needle on waste reduction, healthy offers, responsible sourcing and more.

4. Customer Service – We have the best team in the business.

5. Innovation – Delivering new solutions and services that build your reputation for innovation.

This Partnership Report Card provides a brief overview of what Sodexo is doing in each of these areas nationwide and here on the Emory University campus.

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We know students better than anyone in our industry. Understanding current trends and preferences are critical to our success in being innovative and solutions-driven. Our consumer insights team is constantly working to identify the key trends that impact the student experience on campus, ensuring that we deliver the best programs and solutions to support recruitment and retention on campus.

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A Shift in Values: Changing the Path to Adulthood

The Millennial Generation is reshaping the “American Dream” as we witness a shift away from traditional paths to adult life. This generation tends to spend time focusing on what is important to them, and they realize there is no set path to follow in order to be successful. They know that life after college will be very different from their parents’ experiences. Research shows they don’t feel the need to be married or start making mortgage payments right away. Finding a job in their field of study may be difficult, with only 54% of graduates actually finding something related to their degree.

More of a priority is being placed on personal responsibility and self-reliance, especially around financial security. We see that millennial credit card debt is down 47% from three years ago. Student loan debt is down 17% from 18 months ago. In fact, so much priority is placed on paying these debts down, that long-time financial goals are on hold. In the case of home ownership, only 42% say they plan on owning a home by time they are 30, a 6% drop from last year.

This is a more adaptive generation that realizes they need to be ready for changes and challenges that come their way. This might, in fact, show us that the newest generation of college graduates will be some of the most responsible consumers yet.

51% of Millennials say success

means making a lot of money,

down 15% versus three years ago.

Source: The Tru Report

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Student Insights On Our Campus

Student engagement provides us with several opportunities to learn what our customers want. Through our various channels of communication with students, we were able to launch new programs, make changes to dining locations, and enhance all dining experiences. The Mystery Shopper program continued to bring insights from a shopper’s perspective. With over 10 student mystery shoppers, an average of 8 shops was conducted each week. These visits included review of the locations cleanliness, food quality, presentation, and customer service. The scorecard is reviewed by each perspective manager to address any issues. The Comment Card program proved to be the most effective way to receive customer insights. Comment cards are collected each week and distributed to each manager. This form of weekly feedback allows us to address issues in a timely manner. During the fall of 2012, Emory Dining collected over 270 comments from all locations: 105 were positive, 53 were negative, and 112 were neutral.

Moonlight Party survey given to all students who attended the bi-annual end of semester celebration at Dobbs Market

Common Grounds at Cannon Chapel became the newest meal exchange

location for all meal plan participants

Sample Mystery Shopper Form

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Student Insights On Our Campus

In fall 2012, the Food Advisory Committee of Emory (FACE) kicked off the year with a new format and image. The first change to take place was a new FACE logo. Along with a new logo, FACE t-shirts were designed and passed out in order to create a sense of community among the FACE group. The message on the t-shirt also helped promote the committee and show students how to voice their opinions. One of the biggest changes that came from FACE was the new Dobbs After Dark hours of service. With an overwhelming consensus, the student body elected to eliminate the 10pm to midnight meal period in order to extend the Dobbs Market hours of service from 8pm to 10pm. The extended hours were introduced and paired with a theme to make the experience special.

New theme nights at Dobbs After Dark

Ad Campaign for Extended Hours FACE T-Shirts for fall 2012

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Health and wellness is top of mind for students today. They still occasionally want comfort foods, but they continue to be interested in making decisions that support a healthy lifestyle. With a focus on menu innovation, convenient access to information and balanced choices, we are leading the way in supporting students’ healthy lifestyles. Our dedication to the overall wellness of your students, and to advancing the health and wellness of your entire campus community, is core to our partnership.

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Responsible Sourcing for Fresh and Sustainable Food

Sodexo’s Commitments Praised by the Humane Society

Sodexo has made two significant commitments to change product sourcing. We will source only cage-free shelled eggs by July 2014 and eliminate the use of gestation stalls in our supply chain by 2022.

These commitments are being praised by the Humane Society of the United States. “The impact of Sodexo’s announcement significantly advances the industry’s progress toward a more humane and sustainable food system” said Wayne Pacelle, president and CEO of the Humane Society.

Sodexo views its commitment to the humane treatment of animals as highly important, just as it is for the people and the communities that it serves. This step is an important part of the progress the company is making toward sustainability in a range of areas, from the food it sources to the energy and facilities management services it provides.

The commitment to animal welfare is just one part of Sodexo’s overall approach to sustainability and corporate social responsibility. Last year, we launched a Sustainable Seafood Initiative, which includes a commitment to having 100% of our fresh and frozen contracted seafood be Marine Stewardship Council or the Best Aquaculture Practices certified sustainable by 2015.

Farmers Markets

Sodexo supports local farmers by showcasing their products at on-campus farmers markets. The partnership supports local growers and provides even more fresh and local offerings for students.

UC Davis Farmers Market

George Mason University Farmers Market

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Health and Wellness On Our Campus

Cristina Caro, Registered Dietitian, joined the Emory Dining team this fall. Cristina brought a fresh new perspective to health and wellness on campus. Services offered included consultations, personal advice, nutritional plans, and monthly columns in the Dining Newsletter. Demonstrations and nutritional trivia made learning about health and wellness fun for students. The Gluten-Free program in the DUC continued to be a success as offerings increased thanks to the new Udi’s partnership and ongoing training for the dining staff. QR codes were added to all menus in Dobbs Market and Cox Hall in order to provide students a convenient way to check nutritional information.

Our new dietitian meeting the students

Flyer in the DUC to help students find nutritional information

Emory Dining held two meet and greets for the new dietitian

New partnership with Udi’s allowed for more Gluten Free

A majority of Emory Dining locations participated

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Our commitment to a better tomorrow is making a difference. We know that our work in sustainability connects with students and improves many aspects of a campus. From zero waste days at college stadiums to fair trade coffee to energy management, many of our environmental initiatives directly involve students. We don’t just talk about our commitment. We measure it. We are pleased to continually report out on the progress we are making on our sustainability commitments.

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Bio-Based Cleaning – Powered by Nature

Bio-based cleaners are made from things that grow, like corn, soybeans and even coconuts.

Across the nation, bio-based products ranging from cleaning supplies to carpet backing to energy- efficient roofing materials are made with ingredients grown right here on American farms. Each year, U.S. soybean growers plant about 75 million acres of soybeans offering an abundant and rapidly renewable source of ingredients that are helping to revitalize U.S. manufacturing.

Bio-based cleaners are a new way to deliver effective cleaning performance with cleaning solutions made from things that grow, like corn, soybeans and even coconuts. Products made with renewable resources help curb our dependence on fossil fuels, as well as reduce greenhouse gas emissions. They can also offer environmental and health benefits, such as lower VOCs and less exposure to toxic chemicals as well as irritation from odors and more.

In 2011, the U.S. Department of Agriculture introduced its “BioPreferred” seal – the organic label for things you can’t eat. Products are designed with sustainability and safety in mind, solutions are made from plant derived natural resources, reducing environmental impact and eliminating the need to wear personal protective equipment during its use. Sodexo is working with our partner, Ecolab, at our facilities management partnerships to begin using hard surface cleaners that are renewable and both USDA Bio Based and Green Seal certified.

Sodexo Recognized for Grounds Management Excellence

Five Sodexo campuses are among the winners of the national awards from the Professional Grounds Management Society. The annual awards recognize private, public commercial and industrial landscapes that are maintained with a high degree of excellence. We are proud to provide beautifully designed and well-maintained grounds for our campus partners.

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Environmental Focus On Our Campus

Sustainability continues to be a priority for Emory Dining-Sodexo. As we work together to reach Emory’s ambitious goal of 75 percent locally or sustainably grown food in the hospitals and cafeterias by 2015, we continue to encourage, promote, and practice sustainable efforts through various channels.

These channels include the 100 Mile Meal to help promote Food Day, Heritage Harvest Feast, our involvement with the Sustainable Food Fair, reports of the compost totals from Cox Hall and Dobbs Market, Fresh from the Farm Boards which showcase local produce being served, the 4th Annual Tomato Festival, and the Fall Pumpkin Contest.

A dish served at Dobbs Market during the 100 Mile Meal Food Day Event

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We are in the people business. To be the best at delivering customer service and create exceptional experiences for everyone, our commitment to our people is vital. One of the most important commitments we can make is to provide our people the training, develop-ment and opportunities to be excellent in their current and future jobs. Internal programs such as The Sodexo Experience and our Virtual Training help us maintain a consistent focus on outstanding service and support growing our people.

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Sodexo Recognized by LATINA Style Magazine as One of the Best Companies in the U.S. Supporting our team members with a diverse and inclusive workplace is an important element in developing our excellent customer service. We are proud to say that LATINA Style magazine has named Sodexo as one of their Top 50 U.S. companies. The award recognizes our commitment to creating a diverse and inclusive work environment. The LATINA Style 50 Report is the most respected evaluation of corporate America's policies and practices as they relate to Latinas in this country.

“We are honored to once again be included in the LATINA Style 50 Report as it speaks to our continued commitment and support for workplace diversity and inclusion,” said Dr. Rohini Anand, senior vice president and global chief diversity officer for Sodexo. “This is an important achievement as we celebrate the tenth year of our diversity journey.”

Sodexo is considered the benchmark company for diversity and inclusion in our industry. We are consistently recognized among all companies in North America as a best place to work for minorities, multicultural women, veterans, and people with disabilities.

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Customer Service On Our Campus

The Sodexo Experience program showcased our outstanding employees providing exceptional student and customer experiences. The overwhelming participation in the program demonstrates our employees strive to provide superior service each day. In addition to the Sodexo Experience, Sodexo employees are praised through various methods by customers through comment cards, online feedback forms, and direct emails to management. Employees celebrated the end of another successful semester during their annual holiday party in December. The night consisted of a delicious meal, dance contest, karaoke contest, best dressed, and prizes!

Chef Michael poses with a

freshman health class

after working together and

learning to eat healthy in

Dobbs Market at the DUC.

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Sodexo’s innovation keeps us at the forefront of new and exciting offers. Our innovation strategy ensures that we deliver on our brand promise, while looking ahead and anticipating what solutions our customers might need going forward. And innovation does not always look the same – sometimes it is the big idea and other times, it is the little thing that moves you closer to where you want to be tomorrow.

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E-Commerce: Enhancing the Customer Experience

Sodexo is rolling out new customer-facing websites for our campus partners that will add powerful tools to reach all of customers – students, faculty, parents and more. The websites offer:

♦ Online payment for purchases from gifts to voluntary meal plans and

more. ♦ Content management from multiple levels that include national,

regional and local sources. ♦ Mobile web apps that feature daily menu options, special

promotions, hours of operation and more. Customers can access the information anytime, anywhere.

♦ Personalize content that matches their specific interests and preferences. Including coupons and special deals.

The added convenience, security and communication combine to enhance everyone’s experience.

Sodexo Wins Food Management Magazine's

Best Concept Award

Innovating With Fresh and Award-Winning Concepts.

Food Management magazine recently recognized Sodexo with

their coveted 2012 Best Concepts Award for FöD (Food

on Demand), a unique, technology-focused, casual-

dining experience for our customers at college and

university campuses. FöD was selected its bold tactics,

outstanding creativity and strong performance.

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Innovation On Our Campus

The Emory Dining Traditions continue to help break the monotony and make lasting memories for the students. This year’s fall dining traditions included the Welcome Carnival, Homecoming BBQ, Halloween Party, Heritage Harvest Feast, and the ever popular, Moonlight Breakfast. Our goal is to provide students with exceptional dining experiences. These traditions are just some of the ways we strive to go above and beyond customer expectations. Each tradition was paired with a culinary menu to match the spirit of the event.

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Innovation On Our Campus

Fall semester kicked off with the Sodexo promotion, “Explore India”. Menus throughout September and October featured authentic recipes from India. “Explore Korea, Thailand, and Vietnam” promotions filled the menus with cuisine that educated and delighted student pallets. Other highlights from the fall included the rebranding of Organic To Go, two events featuring Guest Chef Suvir Suran, a Chef demo at the newly branded Rollins Café, and the 3rd annual Freshman Parents’ Recipes from Home Contest.

Organic To Go was rebranded into Rollins Cafe

Dining Calendars for Fall 2012

Chef John Mercer and Dietitian, Cristina Caro at the

Rollins Café Chef Demo