2018• Starbucks has committed to all beverages being free of artificial flavors by

the end of 2018 in all company-operated and licensed locations in the U.S.and Canada

2017 • Adds the Sprouted Grain Bagel to expand certified vegan offerings

• Adds Organic Avocado Spread, made with organic Hass avocados, sea salt, onion,garlic, jalapeño pepper and lime juice available nationally

• Adds first certified gluten-free sandwich with the Gluten-Free Smoked CanadianBacon Breakfast Sandwich

• Sous Vide Egg Bites, perfectly cooked eggs with wholesome ingredients, are addedto menu

• Introduces new Starbucks® Protein Boxes, which contain at least 20 grams ofprotein and at least one cup of fruits and vegetables combined per box

• Launches new lunch menu, Mercato, in Chicago with plans to continue expandingto other markets in U.S. Menu features fresh food made daily that meets a varietyof dietary lifestyles including high-protein, vegan, and vegetarian

2020 • Starbucks has committed to reducing average added sugar in

indulgent beverages by 25% by the end of 2020

• Starbucks has committed to sourcing 100% cage-free eggs by theend of 2020 in company-operated locations globally

• Starbucks has committed to sourcing antibiotic-free poultry bythe end of 2020

2016 • Evolution Fresh™ cold-pressed HPP juice distributed in more than

1,300 Canada Starbucks locations

• Met commitment for all beverages being free of High Fructose CornSyrup and Caramel Color in all company-operated and licensedlocations in the U.S. and Canada

• Offers Almondmilk in all U.S. company-operated and licensedlocations in the U.S.

2015 • Offers Starbucks Single Origin Sumatra Coconut Milk in U.S. and

Canada stores

• Commits to ensuring suppliers use 100% RSPO certified Palm Oil bythe end of 2015 in company-operatedstores globally

• Adds curated selection of packaged food and snacks, includingmore gluten-free and vegan options

• Met the National Salt Reduction Initiative five year goal to reducesodium by 20% for breakfast sandwiches

2014 • Evolution Fresh™ cold-pressed HPP juice distributed nationally

through Whole Foods Markets and in U.S. Starbucks Retaillocations

2013 • Launches Starbucks Salad Bowls, each with less than 450 calories

• Introduces caloric menu board labeling in U.S. stores

• Building on an existing favorite, Starbucks® Oatmeal, introduceshearty Steel-Cut Oatmeal

2012 • Starbucks Refreshers™® beverages launch, offering reduced calorie

refreshment and energy through green coffee extract

2011• Introduces grab-and-go lunch items under 500 calories

including Bistro Boxes, providing balanced nutrition on-the-go

• Starbucks acquires Evolution Fresh™ Cold Pressed, HighPressured Juice Brand

• Customers encouraged to personalize Frappuccino® beverageswith different milks, decaf coffee and sugar-free syrups

2009 • Introduces smoothies made with real fruit, whey protein and fiber

• Announces Real Food. Simply Delicious, a campaign illustratingStarbucks food portfolio free from high fructose corn syrup,artificial dyes, artificial flavoring and artificial trans-fats

2008 • Nutritious breakfast items like Starbucks® Oatmeal introduced

with a focus on wholesome ingredients

• Debuts Cake Pops and other small treats in U.S. and Canada stores

• Barista Young Han sported the first foam mustache to highlightthe goodness of milk in your Starbucks beverage — a Grande Latteprovides nearly half of an adult’s daily recommended calcium

• Skinny Lattes (made with nonfat milk and sugar free syrup) addedto menu boards

• Begins sourcing cage-free eggs

• Fluid milk rBST free

• Starbucks moves to organic soy milk in a majority of storesglobally

2006• 2% milk becomes new standard in all U.S. and Canada stores –

saving customers about 17 million calories per year

2005 • Introduces Frappuccino® Light Blended Coffee beverages

– a tall is 90 calories

2004 • Debuts yogurt parfaits and fruit salads

2003 • Introduces campaign to educate customers on the breadth of

options for beverage customization and personalization

1999• Introduces bottled Starbucks® Mocha Frappuccino® Light coffee

drink

1997• Soy milk made available as a non-dairy option for use in espresso

beverages

• Sugar-free syrup added to existing line of flavored syrups for use inhand-crafted beverages

1989• Nonfat milk introduced on menu boards as an alternative

to whole milk

1988• Offers full healthcare benefits to eligible full and part-time partners

1971• Opens first store in Seattle’s Pike Place Market offering brewed coffee

and tea

Starbucks Commitment to WellnessAt Starbucks we aim to help our customers make nutritional choices that are right for them. We encourage beverage customization and focus on providing a diverse menu of breakfast, lunch and snacks. Our menu provides customers with grab-and-go, nourishing and wholesome choices such as Evolution Fresh Juices and Starbucks® Protein Boxes, which are an excellent source of protein with at least 20 grams of protein per box and at least one cup of fruits and vegetables combined. We have nutritional information available online for most food and beverages. We are proud of the progress we have made throughout the years and are committed to continuing the momentum on our health and wellness journey.