Bob's Red Mill Impact Report

We all have our own specific roles here at

Bob’s. Being an “owner” changes the way you view your role within the company. We are ONE team with the common goal of success. As employee owners, we care. – Eric Ruppel Asst Warehouse Manager & Employee Ownership Committee Board Member

We’re learning alongside others how to make food a climate solution. Tackling this challenge collaboratively is the heart of our impact work. – Julia Person Sustainability Manager

FOR HOW WE CARE our future

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Product Spotlight PROTEIN OATS LOWER IMPACT BY DESIGN Our Protein Oats are a great example of how ingredient choice can lower environmental impacts.

• A new, conventionally bred variety that is naturally higher in protein • Naturally sheds hulls before harvest • Because the oat is hull-less, fewer processing steps required, eliminating several energy-intensive steps

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According to our friends at Organic Is the Answer, here’s why this matters:

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NOURISHING healthy planet A

2022

2023

2024

SOON

UPCYCLING scrap

PARTNERING WITH BYFUSION Upcycling our packaging scrap, giving it

a new life instead of sending it to the landfill: • Scrap turned into ByBlocks, a durable building material for construction and community projects • 80% fewer emissions than cement blocks!

RIDWELL A new way to recycle Bob’s Red Mill packaging from home • Ridwell’s recycling partners turn our pouches into new products

• To see how you can do it, visit ridwell.com/mail-in

On the manufacturing floor we take accountability for waste by making sure the machines are running

efficiently and waste is properly recycled. – Stephanie Hampton Production Lead & 2025 You Rock* Grand Prize winner

*You Rock honors peers who embody the characteristics of an outstanding employee owner.

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UPCYCLING scrap

MAKING THE MOST OF EVERY GRAIN Preventing food waste in operations is a principal conviction. • First food manufacturer to join U.S. Food Waste Pact • One team-led fix cut a production line’s waste by 70%! • All food waste is donated or upcycled

IN 2025: REPURPOSED 2,913 TONS OF FOOD WASTE Learn more about our work with U.S. Food Waste Pact by clicking on the short video below:

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WASTE DIVERSION

TRUE® Gold (Total Resource Use and Efficiency) certified in 2025 TRUE’s zero waste standard recognizes facilities that divert 90% or more of their waste

92% Recycled & reused

4% Landfill

4% Waste to energy

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REDUCTION IN WASTE

We made meaningful progress in cutting our landfill rate over the last five years by implementing the programs below

65%

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47%

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33%

32%

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13%

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Reduction in Waste-to-Landfill Rate (%)

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0

2021 Food waste diverted to local dairy farm

2023 Scrap Team formed for employee-led waste prevention

2022 Pallet Recovery Operations begin

2024 ByFusion partnership & PPE recycling

2025 Awarded TRUE ® Certification for zero waste

Cumulative reductions relative to baseline year

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Background Photo: Omar de Kok-Mercado, Mad Agriculture, image courtesy of Iowa State University. Inset Photo: JB Douglas

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MAD AG

Photos: Omar de Kok-Mercado, Mad Agriculture, image courtesy of Iowa State University

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All about OATS

RESILIENCY OF OATS We joined the Sustainable Food Lab’s Trusted Advisor Partnership, alongside Grain Millers and Oatly: • Local agronomists in the Canadian Prairies trained on region-specific regenerative practices • 470,000+ acres supported in 2025

MEASURING WHAT MATTERS In 2025, we began a multi-year study with our supplier Avena, and Field to Market Canada, to better understand how oat farming impacts the land:

Collecting data with our oat farmers

Pinpointing which regenerative practices improve soil health and cut emissions

Baseline measurements of the positive impact of oats on over 4,000 acres completed in year one

Photos: Avena Foods

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The OHSU Moore Institute addresses the link between nutrition and chronic disease.

Thank You! IMPACT@BOBSREDMILL.COM Learn more at bobsredmill.com/sustainability