WINTER 2015

ARAMARK HIGHER EDUCATION NEWSLETTER

INNOVATION | NEW BRANDS ARRIVE ON CAMPUS: INTRODUCING AU BON PAIN AND SAINT LOUIS BREAD COMPANY

Today’s students seek variety and more fast-casual dining options. Aramark is proud to partner with two national brands to provide additional options: Au Bon Pain and Saint Louis Bread Company.

Aramark is pleased to open our first Au Bon Pain location at the University of California, Irvine in the new Paul Merage School of Business. The brand, which provides a delicious and healthful food experience with hand-crafted sandwiches and salads, breads and signature baked goods, as well as soups and specialty coffee, is a perfect fit for the campus.

“The key elements of our brand resonate with what college students are looking for,” explained Diane Coyne, Au Bon Pain, National Account Executive. “There are flavorful, healthy and customizable options that span breakfast, lunch, dinner and snacks. Additionally, we offer a variety of grab-and-go meals and snacks for time constrained students.”

Aside from overwhelming student approval, perhaps the best compliment about the new Au Bon Pain came from the Assistant Dean of the School of Business who said it was exactly what they were looking for to meet students’ needs. “We exceeded their highest expectations,” remarked Robert Perez, Aramark District Manager.

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Aramark’s partnership with Panera, also known as The Saint Louis Bread Company, started in the fall of 2014 at Saint Louis University, the first-ever college location for the brand. Panera offers soups, salads, pasta, sandwiches, and bakery items, has strong roots in St. Louis, and is known in the region by its original Saint Louis Bread Company name.

“Panera is pleased to partner with Aramark to open our first bakery-café on a college campus. Thanks in part to the collaboration with the Aramark team, we were able to open in the shortest period of time of any Company-owned Panera location,” said Ceres Wood, Director, New Café Development, Panera. “We welcome the opportunity to serve the students, staff and visitors, and look forward to partnering with Aramark on future opportunities in ‘non-traditional’ venues like universities.”

Seeking to create more presence on college and university campuses, Panera Bread chose Saint Louis University as a showcase location and the results have been extremely positive. Since its opening in the Busch Student Center, the location has received exceptional feedback and has been embraced by students and faculty. “I was excited to hear that

Saint Louis Bread Company was coming to campus, and to see that it is actually here, I love Saint Louis University even more,” said one student. “We brought a special touch of St. Louis to campus at the Busch Student Center,” said Aramark District Manager Jeff Marshall. “Saint Louis Bread Company fits with a campus-wide culture that emphasizes sustainability and healthy lifestyles.”

Aside from providing the campus community with additional meal options, both brands are committed to sustainability, responsible purchasing and community engagement, key items that resonate with the higher education student.

For more information on these brands and to determine if they can enhance your campus diningprogram, please contact your on-site Aramark team.

60%OF STUDENTS WOULD EAT MORE OFTEN ON CAMPUS IF HEALTHIER

OPTIONS WERE AVAILABLE. (Aramark: Fall 2013 DiningStyles Survey)

62%OF MILLENNNIALS WORK OUT ON A REGULAR BASIS WITH 26% CONSIDERING THEMSELVES HEALTH FANATICS.(Technomic: Healthy Eating Report, Fall 2012)

INSIGHTS | HEALTH & WELLNESSNow, more than ever, college-age students are thinking differently about their menu choices and actively seeking information about how nutrition impacts their health.

Here are some of today’s key health and wellness trends:

Aramark menus feature meals that include fresh fruits and vegetables, whole grains and lean proteins as well as a variety of vegetarian, vegan, & sustainable options. Our Just4U menu labeling system features bright, colorful, easy to identify, leaf-shaped icons to alert students to foods that are low-fat, 500 calories or less, organic, locally grown, low sodium, steamed, and more.

Aramark offers a variety of vegetarian and vegan entrees and sides providing students with a number of menu choices that fit their lifestyle choices.

The Aramark Gluten Solutions Program supports our commitment to those with specific dietary needs. Gluten Solutions accommodates students with a gluten-free preference and those who must avoid gluten due to celiac disease.

The CampusDish Nutrition Smartphone App, a free tool that users can download, helps students quickly and easily search and view menus by location, item and nutrition content. Additionally, the Wellness Center, an eye catching “billboard” located in each residential dining facility, serves as a central location for nutrition and wellness information.

78% 38%

32% 49%

OF STUDENTS ALWAYS WATCH WHAT THEY EAT OR ARE CAREFUL ABOUT IT. (Aramark: Fall 2013 DiningStyles Survey)

OF STUDENTS AVOID CONSUMING AT LEAST ONE TYPE OF ANIMAL PRODUCT. (Technomic: The College & University Consumer Trend Report – College Dining Trends, 2013)

OF STUDENTS DETERMINE MEAL HEALTHINESS FROM NUTRITION CONTENT.(Aramark: Fall 2013 DiningStyles Survey)

9%OF MILLENNIALS LOOK FOR GLUTEN-FREE FOOD OPTIONS. (Technomic: Healthy Eating Report, Fall 2012)

OF STUDENTS STRONGLY AGREE IT IS IMPORTANT THAT THEIR SCHOOL MAKES NUTRITION INFORMATION AVAILABLE. (Technomic: The College & University Consumer Trend Report – College Dining Trends, 2013)

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20%OF MILLENNIALS IDENTIFY THEMSELVES AS VEGETARIAN, VEGAN, OR A PARTIAL COMBINATION. (Technomic: Healthy Eating Report, Fall 2012)

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INSPIRATION | HEALTHY FOR LIFE

OUR ONGOING COMMITMENTAramark’s health and wellness platform — Healthy for Life — represents our ongoing commitment to create healthier environments, build healthier communities and deliver healthier outcomes to all campus constituents. Enabling healthy environments includes a menu philosophy that focuses on providing “better-for-you” choices.

Our team of world-class culinarians develop, test and execute recipes that align with our health and wellness philosophy. Each quarter, our Executive Chef and Director of Culinary Development Scott Zahren, holds recipe development and tasting sessions at the Aramark Innovation Center as well as on-site at partner campuses. Zahren and his team work with our campus chefs to test recipes with students and develop flavor profiles that are on trend, healthful, and taste great.

METHODIn food processor, pulse mushrooms, leeks, celery, carrots and zucchini until finely chopped.

In saute pan over medium-high heat, heat oil. Add chopped vegetables. Saute 4 minutes. Add garlic and shallots. Saute 2 minutes.

Add tomatoes, spaghetti sauce, wine, chopped basil and salt. Bring to a boil. Reduce heat. Simmer 3 minutes.

For each serving:On serving plate, place 1/2 cup hot linguine. Top with 1/2 cup sauce. Sprinkle with 1 teaspoon sliced basil and 1/2 teaspoon cheese.

Serve immediately.

CALORIES: 190PROTEIN: 7gTOTAL FAT: 3g

SODIUM: 290 mgCARBOHYDRATES: 34g

SATURATED FAT: 2.5gDIETARY FIBER: 6 g

PREP TIME: 15 minutes YIELD: Serves 4

INGREDIENTS•2 Tsp vegetable oil•3/4 cup quartered mushrooms•3/4 cup leeks, cut into 1” pieces•1/2 cup celery, cut into 1” pieces •1/2 cup carrots, cut into 1” pieces•1/2 cup zucchini, cut into 1” pieces•3 Tbsp minced shallots•2 Tbsp minced garlic•1 cup canned diced tomatoes in juice•3/4 cup prepared spaghetti sauce•3 Tbsp dry white wine•3 Tbsp chopped fresh basil leaves•1/4 Tsp kosher salt

•3 cups hot cooked whole grain linguine•2 Tbsp very thinly sliced fresh basil leaves•1 Tbsp shredded Parmesan cheese

20%OF MILLENNIALS IDENTIFY THEMSELVES AS VEGETARIAN, VEGAN, OR A PARTIAL COMBINATION. (Technomic: Healthy Eating Report, Fall 2012)

Vegetarian Linguine Bolognese Healthy for Life recipe developed by:Aramark Executive Chef, Scott Zahren

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INNOVATION | ARAMARK HIGHER EDUCATION FACILITIES’ CLIENTS RECEIVE NATIONAL RECOGNITION

This past fall, Aramark client partners and Facilities grounds teams were recognized nationally by the Professional Grounds Management Society (PGMS)— winning 11 of their top 20 Green Star Awards for maintaining grounds with a “high degree of excellence.”

WINNERS INCLUDED:• Averett University• Concordia University• Baylor University• Mount St. Mary’s University • Olin College of Engineering • Southern Methodist University • Vanguard University • Virginia Wesleyan College• Lawrence Technological University • Savannah College of Art and Design • The George Washington University

(recipient of the Grand Award for an Urban Campus)

INNOVATION | SUSTAINABILITY: TODAY’S “COOLEST SCHOOLS”

Congratulations to our partner, University of California, Irvine, which came in at number one in Sierra magazine’s annual ranking of the country’s “Coolest Schools” based on their sustainability practices — from energy usage to recycling to food sourcing to curriculum and more. Our partners at American University, Loyola University Chicago and University of South Florida also placed in the top 10 for “Coolest Schools.”

TRENDS | TOP 10 FOOD TRENDS

8 OUT OF 10 NRA TRENDS FOCUSED ON SUSTAINABILITYWe understand the power of food in our daily lives and recognize that our food choices have a significant impact on our health, culture, environment, and local and global economies. Aramark is committed to fostering new connections from field to fork and changing the culture of food with menus that emphasize fresh whole foods that are raised, grown, harvested and produced locally and/or sustainably whenever possible.

1. Locally sourced meat and seafood2. Locally grown produce3. Environmental sustainability4. Healthful kids’ meals5. Natural ingredients/minimally processed food6. New cuts of meat7. Hyper-local sourcing8. Sustainable seafood9. Food waste reduction/management10. Farm/estate branded items

Source: NATIONAL RESTAURANT ASSOCIATION Source: PRINCETON REVIEW

Baylor University

University of California, Irvine

68% of college applicants

say a school’s sustainability

commitment influences

their decision to apply

or attend a school. Healthy for Life recipe developed by:Aramark Executive Chef, Scott Zahren

1101 Market St., Philadelphia, PA 19107 | higheredinsights@aramark.com

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IMPACT | INSTAGRAM: INSTANT STUDENT ENGAGEMENT

Instagram, the mobile photo-sharing social network, enables users to take pictures and videos, apply digital filters, and share content. For your dining program, Instagram can provide a showcase to promote dining offerings and special events as well as engage students. In the ever changing world of social media and student engagement, Instagram is rising in the ranks among 18-29 year olds. Instagram is outpacing Facebook in popularity and reaches key target audiences while highlighting products and services. Sample Aramark client

Instagram postings.

70 MillionAVERAGE NUMBER OF

PHOTOS ADDED EACH DAY

18-29AGE YEAR RANGE OF THE MOST

ACTIVE INSTAGRAM USERS

54%OF ARAMARK STUDENTS

USE INSTAGRAM

57%OF INSTAGRAM’S USERS

WHO ACCESS THE SITE DAILY