Van Dijk’s Banket vision of CSR October 2015

Van Dijk Banket is an enterprising baker family and makes traditional products great. Van Dijk Banket wants as many people as possible to enjoy delicious and distinctive bakery products such as small cakes and Dutch ‘mergpijpjes’ (marzipan & chocolate cakes).

Van Dijk Banket’s ambition is to expand its product range and market share step by step. Conducting trade in a

responsible way is obviously part of this. Our core values are in line with our vision of sustainable growth: • Intensive collaboration; conducting reliable, transparent, honest and fair business where confidence in each

other is the basis • Responsibility for our people, society and the environment.

Van Dijk Banket shows the main CSR results by means of the spearheads below. Responsible trade (ethical behaviour and improving working conditions in the supply chain)

• UTZ Certified chocolate since 2013 • RSPO certified palm oil mass balance since 2013 and segregated since 2016 • Free range eggs are used in our products • GMP + certification for guaranteed proper processing of waste products in animal feed • Van Dijk Banket is a member of the Supply Chain Initiative (http://www.supplychaininitiative.eu/registry/van-dijk-banket-bv-1) • Signing code of conduct of our customers.

Environment & residential surroundings (reduce impact of our production and distribution on the environment)

• Permanent waste reduction programmes with 30% reduction in residual waste since 2013 • Energy reduction of approximately 15% at end of 2014 in comparison with end of 2012 • Energy-efficient vehicle fleet (lorries and hybrid cars) and reduction of CO2 emissions • Heat recovery climate control systems since 2007 and expansion in 2015 • All cooling systems at Van Dijk Banket, both for production processes and climate control, operate with

coolants containing no hydrofluorocarbons • The use of heat pumps and economisers results in lower energy consumption and therefore lower CO2

emissions. Employee and society (development opportunities for employees and positive contribution to society)

• Improvement of working conditions (health and safety conditions, staff rooms/spaces) • Training programmes designed to enable employees to do their work better and to contribute to improved

position on employment market. Quality and health (optimal product quality) As bakery we want to stimulate responsible consumption of our products. Spearheads here are:

• Natural ingredients • Stimulating optimal choice, by reducing portion sizes and by developing traditionally-based recipes

containing no unnecessary additives • Informing consumers as much as possible about the composition of our products • Sustainable packaging innovations • Maximum food safety of our products • Stimulating sport and exercise through our sponsorship • Asbestos-free ovens • Guaranteed low acrylamide levels in our products • The climate control systems for the production areas are equipped with Class F8 air filters suitable for food

processing industries. These production areas have an overpressure compared to the surrounding areas.