“Now and for Generations”Sustainability International Forum

Rome, Italy

October 1, 2010

Agenda

1. A brief overview of Red Lobster

2. Our vested interest in sustainability

3. What we’re doing to make a difference

4. What you can do to make a difference

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A Brief Overview of Red Lobster

• Largest casual dining seafood restaurant company

• Founded in 1968 by Bill Darden and Joe Lee

• Now have 694 locations in North America

• Average unit sales are $3.6 million per year

• Total sales are $2.5 billion per year

• Part of the Darden family of restaurants

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We are Proud to Serve Seafood

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“Seafood is likely the single most important food one can consume for good health.”

-Dr. Dariush Mozaffarian Harvard School of Public Health

Source: http://www.hsph.harvard.edu/news/press-releases/2006-releases/press10172006.html

We are Proud of the Benefits Red Lobster Provides to our Guests

“The best sit-down chain restaurant in America.”-Editors of Men’s Health

magazine

Source: http://eatthis.menshealth.com/restaurants/red-lobster

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To be Where the America Goes for Seafood, Now and for Generations

Our Vision

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Our Challenge: Sustainability

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Current: 6.9 billion

Future U.S. Seafood Supply

Data from U.S. Census and FAOAssumes constant seafood consumption of 7.35 kg/capita and population growth of 0.9% per annum (US Census)

Current SupplyCurrent Supply

Required SupplyRequired Supply

1.9

2.0

2.1

2.2

2.3

2.4

2.5

2.6

2005 2007 2009 2011 2013 2015 2017 2019 2021 2023 2025

Millions of MT

Current ProductionCurrent Production

To maintain per capita status quo (7.35 kg) will require approx. 400,000 additional metric tons (edible wt.) by 2025To maintain per capita status quo (7.35 kg) will require approx. 400,000 additional metric tons (edible wt.) by 2025

Required ProductionRequired Production

400,000 MT deficitrequires an 18%

increase in supply

400,000 MT deficitrequires an 18%

increase in supply

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What We’re Doing to Help Protect the Sustainability of Wild-Caught Fisheries

• We do not serve any endangered species (e.g., Orange Roughy, Chilean Sea Bass, Lake Victoria Sea Bass, Shark, etc.)

• We do not buy from fisheries that are not sustainably managed

• We do not serve large or under-sized lobsters

• We require suppliers to follow sustainable fishing practices

• We consult regularly with top experts that follow a science-based approach to sustainability, such as the New England Aquarium

• We’ve taken leadership roles in industry organizations focused on sustainability

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What we’re Doing to be a Leader in Responsible Aquaculture

• Responsible aquaculture is the only way we can feed a growing world population and protect the oceans

• Aquaculture seafood has better feed conversion ratios, uses less water, and produces fewer greenhouse gasses per pound than any land-based protein

• Aquaculture done under ideal conditions produces seafood of outstanding quality

• Darden was is the first restaurant company to require all aquaculture shrimp suppliers to be certified by the ACC

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We’re also a Leader in Sustainable Building

Our new LEED-Certified Headquarters

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We’re also a Leader in Sustainable Building

Our new LEED-Certified Restaurants

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We Support Other Sustainability WorkThrough the Darden Foundation

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Evidence We’re Making a Difference

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How You Can Make a Difference

• Don’t buy or sell endangered species:• Chilean Sea Bass• Orange Roughy• Shark, etc.

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Adopt Smart Conservation Practices

• Choose energy-efficient equipment

• Implement an equipment power-up/power-down schedule

• Install fluorescent or LED light bulbs • Set thermostat standards

• Recycle and reduce print

• When possible, ship by rail

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THANK YOU!

www.redlobster.com

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