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Foreword The second casualfood Sustainability Report has arrived – and it marks a significant step forward on our sustainability journey. We are always working on new and climate-sensitive concepts. These consider the topic from top to bottom: from the substantive direction through to construction methods, interior design and the product range. Our sustainability team has also grown, enabling us to achieve our goals faster and more effectively. The casualfood sustainability strategy is based on three solid pillars: PEOPLE, PLANET, PRODUCTS. The first pillar, PEOPLE, focuses on our employees. We strive to safeguard attractive jobs and create new ones, both now and in the future. We take human rights, diversity, equal oppor- tunities and occupational health and safety extremely seriously. The second pillar, PLANET, focuses on our contribution to climate protection. Here, the main topics are reducing food waste and increasing sustainable packaging, which is something that we strive to optimise on an ongoing basis. The third pillar, PRODUCTS, takes a critical and conscious approach to our contribution on the topics of nutrition, sustainable products and sup- ply chains and responsible marketing. Our in-house sustainability brand POP – Protect our Planet, which is already deeply embedded in our DNA, demonstrates that we don’t just talk about sustainability, but that we also passion- ately embrace it. It runs like a green thread through the entire identity of our brand concepts. In the casualfood Sustainability Report 2022, our ambassador, the busy casualbee, once again provides an engaging summary of our achievements, both big and small, and offers insights into her life as a bee. The casualfood journey continues in sustainable fashion – so join us and read on… 4 Dear Readers,

casualfood casualfood gmbh. ‘The taste of travelling’ – it is in keeping with this watchword that casualfood develops and operates innovative food concepts for the transport catering industry. Our catering and convenience store concepts are as diverse and versatile as our entire company. The successful combination of attractive ranges and clear brand profiles makes casualfood GmbH one of the top players in the transport catering industry. With concepts as diverse as the Italian coffee bar Mondo and pizza and pasta at basta!, Goodman & Filippo, the Italian-American deli concept, and healthy snack oases such as Natural and Superfood. Other concept highlights include the successful convenience store Quicker’s, our snack bar Hermann’s, our Brezel Lovers cart and Beans & Barley, not to men- tion our Berlin-based brands east side berlin, Berlin Pub and Deli Berlin. casualfood also oper- ates the brands Kamps and ServiceStore DB on a franchise basis. One of our strengths and competencies is that we run all our shops and restaurants 100% independently. Everything is controlled from our support office in Frankfurt. We have our own production kitchens at each location and our logistics processes are individual and automated. We currently operate 61 restaurants, shops and snack carts and employ a total of 591 staff (as of 31.12.2022). Since September 2022, casualfood has been a wholly owned subsidiary of the ORIOR Group, a Swiss multinational food and beverage group. It consists of companies with strong regional roots that hold leading positions in growing niche markets at home and abroad with their well- known brands and product ranges. The decentralised business model enables the individual ORIOR companies to develop a culture and identity tailored to their employees and custom- ers, as well as unique product, brand and concept portfolios. What they all have in common is a passion for cuisine and craftsmanship, a spirit of innovation focused on trends and needs, entrepreneurship and strong shared values. ORIOR strives for uniqueness and outstanding quality in order to delight and inspire consumers time and time again with enjoyable experi- ences, in line with its vision of ‘Excellence in food’. 6 Bee casual!

casualfood Our Code of Conduct COMMITMENT TO QUALITY We develop and operate innovative food concepts for the transport catering industry. The standards governing the quality and safety of our products and services are uncompromis- ing and meet the exacting quality standards of our customers and end consumers alike. To ensure that these standards are maintained, a structured quality management system is in place that generally exceeds statutory requirements. We have clearly defined quality assurance processes in place. Regular internal and external audits ensure compliance. HUMAN RIGHTS We recognise the principles of the Universal Declaration of Human Rights and the core labour standards of the International Labour Organization (ILO) and strive to align our actions with the United Nations Guiding Principles on Business and Human Rights and to comply fully with them. Respect for the human rights of our employees, suppliers and indirectly affected stakeholders is an integral part of our corporate culture. We reject all forms of human rights violations, in particular child labour, forced labour and compul- sory labour. We are committed to protecting and safeguarding the human rights of our employees at all times. All of our employees are responsible for respecting the rights of their fellow human beings and for opposing human rights violations through their actions. ENVIRONMENT A respectful approach to resources and the environment is a declared corporate objective of ORIOR. In line with our sustainability strategy, we focus on the most important areas of activity for us – food waste and packaging, climate and energy, and water. We can, want to and must make a positive contribution within these areas of action. We set ourselves clear targets, regularly review their attainment, identify appropriate actions and measure ourselves against our progress. 10

EMPLOYEES Employees who celebrate their craft with joy and passion – and whose actions are always guided by entrepreneurship, ethics and respect – are crucial to our success. We are com- mitted to a respectful and non-discriminatory working environment and promote the ongoing development of our employees. In doing so, we take into account their different needs by enabling flexible working hours and part-time working as far as possible, with- out any disadvantages in terms of working conditions. Our corporate values with regard to employees and working culture are firmly enshrined in the strategic cornerstone ‘We are ORIOR.’ All employees are familiar with these fundamental values and adhere to the beliefs described therein with regard to their own attitude, actions and dealings with others. EQUAL OPPORTUNITIES The diverse backgrounds, knowledge and skills of our employees are essential to our suc- cess. We do not tolerate any form of discrimination, bullying, harassment or disrespect in the workplace based on gender, age, nationality, race, sexual orientation, disability, polit- ical beliefs or any other protected personal characteristics. We are committed to equality and fairness and to ensuring that all employees interact and work together respectfully and without prejudice. Any form of verbal, physical or visual harassment will not be toler- ated and will be considered a violation of the Code of Conduct. All of our business areas, including the recruitment and development of employees, are subject to the aforemen- tioned equal opportunities principles. COMPETITION AND CORRUPTION We support open markets and fair competition in accordance with applicable competition and antitrust law. Business partners are selected on fair and equal terms and on the basis of objective criteria such as experience, price, quality, services, reliability and integrity. We expressly distance ourselves from anti-competitive business practices such as involve- ment in cartels, price fixing, and unauthorised mergers and acquisitions.

Sustainability Our understanding of sustainability. At casualfood, we take a holistic approach to sustainability. In other words, we firmly believe that all levels of a company must be taken into account in order to initiate meaningful changes. Our sustainability strat- egy is therefore based on three strong and relevant pillars, each one of which is equally important. We care for PEOPLE, PLANET AND PRODUCTS! PEOPLE form the first pillar. We aim to be a fair and attractive employer for them. We strive to safeguard human rights, diversity and equal opportunities and ensure occupational health and safety for our employees. In the second pillar, PLANET, we are working on combating cli- mate change, aim to generate less food waste and focus on sustainable packaging. The third pillar, PRODUCTS, is dedicated to the topics of balanced nutrition, sustainable products and supply chains, and responsible marketing. We have already embarked on the road ahead in all three areas and can already point to many excellent developments and achievements. But we also have a long and challenging journey ahead of us, because we have set ourselves ambitious goals. We are confident and highly moti- vated that, together, we will achieve our goals on the road to becoming a sustainable company! OUR MISSION STATEMENT: THINKING SUSTAINABLY ABOUT OUR FUTURE If a company is sincere about sustainability, then it has to assume responsibility: both for people and for the products it sells, as well as for the environment, which needs to be protected and preserved. After all, only comprehensive action can ultimately help to ensure that we as a company make a valuable contribution to the future of our planet. 12 Bee sustainable!

Nachhaltigkeit Sustainability SUSTAINABLE DEVELOPMENT GOALS CASUALFOOD AND THE SUSTAINABLE DEVELOPMENT GOALS In 2015, the 2030 Agenda for Sustainable Development – an international framework that combines the themes of sustainability and poverty reduction – was launched. 193 UN member states com- mitted themselves to achieving 17 Sustainable Development Goals (SDGs) by 2030. Achieving the SDGs also requires a strong commitment on the part of companies. casualfood is committed to the importance of this framework and has pledged to make its contribution to achieving the SDGs. OUR SUSTAINABILITY TEAM Together, we can achieve a great deal. That’s why our in-house sustainability team at casual- food, comprising experts from management, nutritional science, marketing, HR and operations, is dedicated to the topic of sustainability. We are supported by employees from a wide variety of areas of our company as we work towards a sustainable and responsible future. From the senior management through to the Human Resources and ERP departments of casualfood, everyone has agreed to master the major tasks that lie ahead. 14 Bee active!

OUR STAKEHOLDERS Labour market Banks Official agencies Senior management Investors Competitors Customers Employees Public media Landlords Suppliers WHO ARE OUR STAKEHOLDERS? casualfood is embedded within a network of (walk-in) customers, suppliers and employees. They each have varying degrees of influence on the work of the company or, conversely, are influenced by casualfood. When selecting sustainability topics, it is therefore also important to know the expectations of our stakeholders. Clear stakeholder mapping is essential in this regard. WHAT DO WE AIM TO ACHIEVE? The materiality matrix forms the basis for our sustainability strategy. It summarises the key sustainability topics for us and for our stakeholders. This results in nine factors that we need to address and in which we have the greatest (positive) impact. These factors are the basis of our three pillars – PEOPLE, PLANET, PRODUCTS – each of which has three sub-topics. MATERIALITY MATRIX 13 8 7 4 1 16 11 9 2 15 10 19 l s r e d o h e k a t s r o f e c n a v e e R l Significance of the economic/environmental/societal impacts of casualfood 1 Energy 2 Greenhouse gas emissions 3 Water management 4 Food waste 5 Biodiversity 6 Animal welfare 7 Balanced nutrition 8 Sustainable products 9 Hygiene, food safety 10 Supply chain/procurement 11 Marketing responsibility 12 Product labelling responsibility 13 Sustainable packaging 14 Occupational health and safety 15 Employee development 16 Diversity, equal opportunities 17 Corporate governance 18 Work–life balance 19 Good employment conditions 20 Human rights

PEOPLE Fair and attractive employer Human rights, diversity and equal opportunities Occupational health and safety. Just like a beehive, a company can only function sustainably and successfully if everyone works well together. This requires EVERYONE to feel comfortable. A number of vital factors have to be right for this to happen, such as the fact that casualfood is a fair and attractive employer, that diversity and equal opportunities are a priority and that occupational health and safety are a matter of course and are practised. Every job at our company should be attractive, fairly paid and secure. With a working atmos- phere in which everyone feels seen and appreciated – at all levels, from the executive floor to the employees, in Service and Sales. After all, needs must be recognised and skills devel- oped. Last but not least, we see the diversity of the people who make up the beehive at our company as a great gift of manifold skills. Here at casualfood, we work continuously to ensure that all of these factors are guaranteed. After all, social interaction with satisfied, motivated and healthy employees is crucial to the success of casualfood. To achieve this, we set our sights high and do our utmost every day, as can be seen on the following pages! CASUALBEE’S BUZZ Our beehive is buzzing: since 2022, we have been holding regular, informal ‘meet and eat’ lunch meet- ings. Here, colleagues from all levels of the hierarchy present current topics from their departments. All employees are welcome to take part. 16 Bee social!

PEOPLE | Fair and attractive employer Why casualfood has so many satisfied employees. OUR UNDERSTANDING We are aware of how valuable each and every employee is to us, especially in times of an increasing shortage of skilled workers, which has intensified in our sector following the pandemic. That’s why we do as much as pos- sible to be a fair and attractive employer. After all, we can only count on our employees in the long term if they feel completely comfortable with us. OUR AIM In future, we want to conduct employee surveys and mood barometers on a quarterly basis so that we are always as closely aware as possible of the needs of our casualfoodies. OUR APPROACH So that we always know how satisfied our employees are with their workplace, we have intro- duced the ‘casualtalk’ (one-to-one conversations) to regularly gather feedback. Internal surveys also help us to respond to the needs of our employees. We support our next generation and provide training in three apprenticeship programmes. By arrangement and where possible, we cover the cost of training courses. We are proud of the strong community of our casualfoodies. FUTURE GOALS casualfood strives to be an attractive employer that continuously offers new and interest- ing, secure and sustainable jobs. On-the-job training represents an important and efficient tool when it comes to challenging our employees and fostering their skills. These range from an introduction to the special features of working at airports and train stations through to product knowledge, language courses, safety seminars and training on the till system. 18 Bee fair!

As of 30.06.2022 7 21 6 17 30 25 20 15 10 5 0 Male Female Intersex 5 10 7 7 NUMBER OF APPRENTICES AT THE COMPANY* 2019 2020 2021 2022 * No apprentices were hired during the coronavirus pandemic. YOUTH IS OUR FUTURE! Which is why we are happy to invest in the training of motivated young people every year. Whether in the field of food service, ware- house logistics, office management or retail, anyone who joins casualfood has excellent opportunities to continuously advance. CASUALBEE’S BUZZ We also support our employees monetarily and, for example, compensate the sharp rises in food prices with employee vouchers, a two-time pay rise above the stat- utory minimum wage and targeted individual measures such as equipment and temperature allowances in areas with greater need.

PEOPLE | Human rights, diversity and equal opportunities Why casualfood is proud of its outstanding diversity. OUR UNDERSTANDING The success of casualfood is also, and in particular, based on the wide variety of people who work for us. We employ casualfoodies from over 70 nations. A diverse and multicultural team that is perfectly in keeping with our casualfood philosophy and our sector, travel catering. Within the company, we therefore embrace and support equality and diversity and create a climate of acceptance and mutual trust. We view the diverse backgrounds, knowledge and skills of our employees as an important asset. We are committed to equal opportunities, fairness and the ability of all employees to interact with one another respectfully and without prejudice. We create the foundations for managers and employ- ees to acknowledge, share and live these values. We also review our human resources processes and ensure that they live up to the diverse skills and talents of all our employees. We provide information about our activities and progress in promoting diversity and appreciation on an annual basis, and make this information public. CASUALBEE’S BUZZ Busy bees are something to celebrate! We therefore hold a vibrant international summer party every year, where employees bring signature dishes from their home coun- tries and have a great time. Gender-inclusive language is used as a matter of course company-wide; trusted members of staff are also always on hand to listen to employee concerns. 20 Bee diverse!

OUR AIM We will be implementing further measures in 2023, thereby raising awareness among our employees that we take human rights, diversity and equal opportunities extremely seriously. Starting in 2023, a diversity calendar will highlight the most important celebrations and com- memorations from different traditions. Not only is this a practical symbol of an open organi- sational culture, it also helps to take the different needs of our casualfoodies into account as much as possible when scheduling work. OUR APPROACH Taking an open-minded approach to diversity is a key element of our philosophy. It is not for nothing that we are signatories to the Diversity Charter and communicate this to the outside world. This is why we do not tolerate any form of discrimination, bullying or harassment in the workplace. We create a good working atmosphere in which the corporate culture is embraced and supported by everyone. We address this topic directly in the onboarding process and point out the relevance it has for our social interaction and collaboration at casualfood. On a world map hanging in our support offices in Berlin and Frankfurt, our employees can voluntarily stick a pin in their country of origin. In this way, we also aim to show future appli- cants how diverse we are. By virtue of flexible working hours and locations, we give all appli- cants the opportunity to combine work with family, private life and/or further training. In staff appraisals, we follow guidelines on the procedure of the appraisal, measuring performance and agreeing targets. FUTURE GOALS Our managers are role models! They are clearly committed to diversity management, practise it and explain the benefits of diversity. These points of view are used both for internal com- munication and for public relations. We will also reflect this in our job advertisements with our clear stance and our promise of an open and respectful corporate culture. EVERYBODY’S WELCOME! At casualfood, employees are one thing above all else: people! We do not discriminate when it comes to hiring our staff. Regardless of gender, eth- nicity or religion, what matters most to us is personality, commitment and whether an applicant has what it takes to become a real casualfoodie.

PEOPLE | Occupational health and safety PEOPLE | Occupational health and safety Why safety is always Why safety is always our top priority. our top priority. OUR UNDERSTANDING OUR UNDERSTANDING The working environment at airports and train stations poses a unique challenge for staff in The working environment at airports and train stations poses a unique challenge for staff in many ways. The basic noise level is high, the work, including in shift work, is often stressful and many ways. The basic noise level is high, the work, including in shift work, is often stressful and demanding, and the temperatures in the outlets can only be regulated to a limited extent. We demanding, and the temperatures in the outlets can only be regulated to a limited extent. We are aware of this and take occupational health and safety extremely seriously. That is why we are aware of this and take occupational health and safety extremely seriously. That is why we do everything in our power to make work as pleasant and safe as possible for our employees do everything in our power to make work as pleasant and safe as possible for our employees and to promote and strengthen their health. and to promote and strengthen their health. OUR AIM OUR AIM We have recorded the hours of absence for 2022 and plan to take targeted measures to reduce We have recorded the hours of absence for 2022 and plan to take targeted measures to reduce the accident and sickness rates in 2023. These measures include workplace training on occu- the accident and sickness rates in 2023. These measures include workplace training on occu- pational health and safety and the introduction of workplace rotation. We will also conduct pational health and safety and the introduction of workplace rotation. We will also conduct regular employee appraisals that also serve as an opportunity for feedback. regular employee appraisals that also serve as an opportunity for feedback. 22 Bee safe!

OUR APPROACH Health and safety officers are on duty at all casualfood locations. Their job is to design workplaces in such a way that our employees can carry out their work in a safe and pleasant environment. They are on hand to answer any questions the employees may have. Occupational safety standards are continuously reviewed and adjusted in regular meetings with the external occupational safety service. In addition, our employees receive ongoing training on the topic of occupational health and safety, both as part of the onboarding process and in Power Briefings®. FUTURE GOALS We constantly and continuously ensure a safe, attractive and healthy working environment for our employees. CASUALBEE’S BUZZ Our United wings are omni- present. They adorn the ruck- sacks on our group excursions, brighten up our summer and Christmas parties and, of course, appear on our mailings.

PLANET Combating climate change Less food waste Sustainable packaging. As a company, casualfood seeks to take responsibility for our planet. With holistic strategies on the topics of combating climate change, food waste and sustainable packaging, together with the commitment of all employees and suppliers, we can achieve great things and make posi- tive changes. As one of the top players in the transport catering indus- try, we aim to demonstrate that our industry can also be sustainable. We will steadily and consistently reduce the carbon footprint that we create in the transport catering industry wherever possible. As a result, we have already achieved considerable optimi- sations in terms of energy consumption, food waste and packaging savings. In the future, we plan to continue exploring and harnessing all options for reducing our environmental footprint. On the following pages, we will delve deeper into the topic of PLANET. CASUALBEE’S BUZZ To ensure that our bees can always find plenty of food, we also have a meadow with 1,000 square metres of wild and meadow flowers – so the bees can enjoy pollen and nectar to their hearts’ content. The bee’s knees, you might say! 24 Bee responsible!

PLANET | Combating climate change Why casualfood is committed to a healthy climate. OUR UNDERSTANDING Tackling climate change is an important element of our sustainability strategy. We have made it our mission to strive for a healthy balance between PEOPLE, PLANET AND PRODUCTS, because only by considering the three pillars and taking significant steps in the respective areas will we be able to position ourselves as a sustainable company on the market. OUR AIM By 2030, 100% of our electricity should come from renewable energies. OUR APPROACH We are fully committed to documenting and continually improving our car- bon emissions. In 2021, we examined all relevant aspects of consumption and derived appropriate measures as a result. When purchasing systems, we take their energy efficiency into account. Furthermore, we are contin- uously reducing our waste volumes, which also has an indirect effect on our CO2 emissions. FUTURE GOALS We will continue to improve our energy efficiency by increasing the use of LED lighting and climate-friendly electrical appliances. This should signifi- cantly reduce our electricity consumption. 26 Bee climate friendly!

OUR CARBON FOOTPRINT BY MYCLIMATE myclimate has now determined the casualfood carbon footprint for the second time. This year, we have also taken into account Scope 3 (upstream and downstream indirect emissions) in addition to Scope 1 (all direct emissions) and Scope 2 (all indirect emissions from purchased energy). The CO2 equivalents (CO2e) from our electricity consumption, heating energy and refrigerant losses were determined. The calculation also considered the fuel consumption of our company vehicles, as well as all other indirect emissions, such as business trips and stored materials. OUR CARBON FOOTPRINT (GREENHOUSE GAS EMISSIONS) Broken down into the 3 Scopes of the Greenhouse Gas Protocol Broken down into categories Scope 1: 19% Scope 2: 42% Scope 3: 39% 6 2 % Total emissions: 2,175 t CO2 Energy: 68% Mobility: 17% Transport: 7% Food and beverages: 6% (of which material: 1%) Waste and recycling: 2% This roughly equates to the amount of CO2 generated by 220 people in Germany in a year. The most significant factors in this context are our energy consumption, as well as mobility and transport. This is mainly because we aim to provide you with fresh food and cool beverages around the clock. To do so as sustainably as possible, we aim to focus more on renewable energies and natural refrigerants over the next few years and to monitor this at our suppliers. Heating systems are operated on district heating at almost all locations. Berlin Brandenburg Airport even uses a combined heat and power plant. Here, the waste heat produced during electricity generation is reused for heating. In terms of transport, we are increasingly using electric vehicles. Hybrid vehicles already account for more than half our fleet. We want to keep the number of company vehicles as low as possible. We therefore offer our employees a public transport commuter pass as a climate-friendly alternative.

PLANET | Less food waste Why food waste is taken so seriously at casualfood. OUR UNDERSTANDING All around the world, large quantities of edible or otherwise usable food are disposed of unnec- essarily. Considerable work time, resources, sometimes long transport distances and money go into every single product. According to the World Health Organization, one third of the food produced each year is thrown away – an alarming statistic in times of growing food shortages. The resources wasted in this way also place an unnecessary burden on our ecosystems and the climate. Food losses also have a negative impact on business cost-effectiveness. As a transport catering company, casualfood contributes to the genera- tion of food waste. We are aware of this and are working to continuously reduce our food waste. We are fully committed to addressing the question of how we can reduce food waste. The overriding aim is to further improve the balance between demand and production, as planning reliability also directly reduces food waste. OUR AIM We aim to reduce our share of food waste by 50% across the company by 2030. 28 Bee mindful!

OUR APPROACH Food waste is an area in which we can still improve many things with our actions. Not only within our own company, but also in the upstream and downstream value chain. In the current year, our food waste is being mon- itored for the first time at selected points of sale and measured in euros. As of the end of 2022, 80% of sites were incorporated within a partnership with Foodsharing. In this way, we ensure that all edible food that can no longer be sold for various reasons is passed on rather than disposed of. FUTURE GOALS By optimising processes and working dynamically, we aim to prevent excess goods from being ordered in the future. In this way, we ensure that only as much is produced as is necessary. This is an important step towards sig- nificantly reducing our share of food waste/returns. 2 0 2 2 2 0 21 OUR SHARE OF FOOD WASTE* 10,0 As of 31.12.2022 7,5 5,0 2,5 0 8,7% 6,3% 2021 2022 Our company-wide share of food waste in 2022 was 6.3% in relation to food revenue. As such, we are well placed to achieve our 2030 target.

PLANET | Sustainable packaging Why casualfood is proud of its packaging strategy. OUR UNDERSTANDING The topic of packaging and its reduction/environmental compatibility has become increasingly important both for our customers and for us at the company in recent years. Reducing packaging or making it more sustain- able is a complex task in the food industry. On the one hand, we want to keep the amount of packaging as low as possible in order to conserve nat- ural resources and generate less waste. On the other hand, packaging is required to ensure the food safety of our takeaway products. casualfood wants to offer its customers sustainably packaged products. To achieve this, we are working in a number of different areas: material savings through lighter or less packaging (‘reduce’), the use of recycled and/or recyclable materials (‘recycle’) or renewable alter- natives to plastic (‘replace’). We are constantly working to test and implement new, more sustainable options. OUR AIM By the end of 2023, we will review all of our packaging for environmental optimisations. 3030 Bee economical!

OUR APPROACH For casualfood, it is a logical step to strive for a standardisation of packag- ing across all concepts. This makes it possible to streamline processes and achieve synergy effects in purchasing. All in all, we want to exert an influ- ence through sustainable corporate governance wherever it has a direct impact on our energy balance. FUTURE GOALS In keeping with the ethos of ‘reduce, replace and recycle’, we will continue to review our packaging standards and intend to increase the share of recy- cled plastic, recyclable packaging solutions and those made from renewa- ble, certified and recycled materials. When selecting our suppliers, we will place particular emphasis on their sustainability. CASUALBEE’S BUZZ Every tree counts, because trees store CO2. We are therefore pleased to report that we have achieved a 45% reduction in the use of our paper carrier bags since we introduced a charge.

PRODUCTS Balanced nutrition Sustainable products and delivery costs Responsible marketing casualfood seeks to handle our resources in a conscious and sustainable way. To ensure the success of our efforts, we focus not only on sales, but also on sustainability in terms of balanced nutrition, sustainable products and delivery costs, and responsible marketing. We give our customers the opportunity to eat a balanced and sustainable diet while on the move. With products that taste good and are climate-friendly. Sustainability also plays an important role in both our supplier selection and in our marketing. For example, we have a wide range of vegetarian and vegan dishes on offer. We want to be ever more sustainable in all areas of casualfood, from the product range to our suppliers and business partners and marketing measures. The following pages show that we are succeeding in this undertaking. CASUALBEE’S BUZZ Up to now, we have provided information about aller- gens and additives in the form of paper lists; in the takeaway areas of our outlets, these have now been replaced with QR codes to scan. As a result, our cus- tomers can access details of our ingredients in a com- pletely paperless way. 32 Bee visionary!

PRODUCTS | Balanced nutrition Why casualfood wants to be healthier on the move. OUR UNDERSTANDING Demand for healthy and climate-conscious products is increasing all the time. In addition to the usual range of emotional food in the transport catering industry, the balance, sustainability and digestibility of the products are also playing a growing role. casualfood always focuses on the needs of its customers and the latest trends. We respond to developments in our society with appropriate concepts and offerings. OUR AIM Healthy food products already account for 33% of our range. We are therefore making good progress, but are setting the bar even higher for 2025. By ‘healthy food products’, we mean food or other prod- ucts that are regarded as being good for health. They may also take specific nutritional requirements or prefer- ences into account, e.g. gluten-free, vegan, vegetarian or certified organic. The primary aim of these products is to foster a balanced diet and promote healthy eating. FOOD MADE IN-HOUSE (sandwiches and baked goods) Share of baked goods Share of pastries 16 % 3 5 % 31 % 4 9 % 6 9 % Containing meat Vegetarian Vegan 34 Bee healthy!

OUR APPROACH There’s something for everyone at casualfood. Across all concepts, we offer health food products that are optimally tailored to the needs of our target group at train stations and air- ports. Depending on the length of the journey and the reason for the trip, we also offer vari- ous special food items. Within almost all concepts, guests can already choose between ani- mal and plant-based meals. More than half of our food made in-house is already vegetarian. FUTURE GOALS We are continuously optimising our range, paying particular attention to its balance. We inspect our recipes in terms of sugar, salt and fat/oil content. We are continuing to expand the pro- portion of our vegan and vegetarian range. We always keep an eye on food trends and will develop further innovative concepts in this regard.

PRODUCTS | Sustainable products and supply chains Why casualfood acts fairly and responsibly. OUR UNDERSTANDING We are aware of our responsibility in selecting our products and suppliers. By setting sustainable standards here, we can make a positive impact on the topic of sustainability in our capacity as an important multiplier. This begins with the optimisation of our product range and extends throughout all areas of our company. OUR AIM We have determined that the proportion of revenue generated by sustain- ably certified products (organic, fair trade, etc.) stood at 11.6% in 2022. On this basis, we are identifying the steps towards our targets for 2025. 36 Bee selective!

OUR APPROACH casualfood is in the process of putting many product segments through their paces and has thus already been able to generate new and sustainable momentum: we have continuously increased the share of seasonal, regional and fair-trade products. For example, we only offer fair-trade coffee in the DB Service Stores and will only be serving fair-trade sugar and organic tea in all concepts from 2023 onwards. In 2022, we developed a plant-based concept to meet the high demand for vegan, climate-friendly alternatives. All casualfood work apparel also holds at least one environmental label/certificate or even several: ‘Standard 100 by OEKO TEX’, ‘WRAP certification’ (fair working conditions) or ‘Cotton made in Africa.’ Most of our cleaning agents have also been replaced with sustainable alternatives. OUR CLEANING AGENTS 15 % 8 5 % St a n d a r d E C O FUTURE GOALS We identify our most important and critical raw materials and set stand- ards for them. We are also expanding our range of fair-trade and regional/ seasonal products.

PRODUCTS | Responsible marketing Why casualfood does good and talks about it. OUR UNDERSTANDING Our commitment to sustainability has been directly visible to our customers since 2022: with our own sustainability brand POP (Protect Our Planet), which runs like a green thread through the casualfood brand image. Our ethos is underpinned by our website, where we state our position on all sustainability topics that are relevant to us, and by our second Sustainability Report. Our aspiration should also be reflected in product recommendations and other mar- keting measures. casualfood’s own POP campaign is a good example of this. OUR AIM We will reduce our print media wherever possible and use digital signage in our outlets. 38 Bee green!

OUR APPROACH We are constantly working on making our packaging even more sustainable. Wherever pos- sible, we are increasingly using digital – and thus resource-saving – communication tools. We also put sustainability at the heart of our marketing activities. In our social media communi- cations, for example, we draw attention to our shared responsibility for our planet. FUTURE GOALS Our commitment to sustainability should be evident in all marketing measures. CASUALBEE’S BUZZ As our bees were so busy, we were able to give the gift of our first-ever casual- food honey in time for Christmas 2022. We received plenty of sweet feedback!

CONTACT US casualfood GmbH Frankfurt Airport Center 1 | Gebäudeteil a | 8. Stock Hugo-Eckener-Ring | 60549 Frankfurt am Main, Germany Tel.: +49 (0)69 6500 7260 | nachhaltigkeit@casualfood.de MASTHEAD This Sustainability Report is published in German and English. The German version is authoritative. PUBLISHER casualfood GmbH Frankfurt Airport Center 1 | Gebäudeteil a | 8. Stock Hugo-Eckener-Ring | 60549 Frankfurt am Main, Germany CONTENT Sustainability team (casualfood gmbh): Jasmin Blees (Project Manager) Leon Ehmig (Project Manager) Andreas Förster (CEO) Stefanie Müller (Project Manager) Chiaka Ninikanwa, (Sustainability and Quality Assurance Project Manager) Rebecca Wolf (Corporate Development Manager) Specialist advice (ORIOR AG): Deborah Huber (Corporate Sustainability Manager) COPY Aline Akbari (Lemonisland) GRAPHIC DESIGN Matthias Mayer (Lemonisland) ILLUSTRATIONS Alice Hoffmann (Bureau Alice)