Ben & Jerry’s 2006 Social & Environmental Assessment Report

Welcome!
1. A letter from
our CEO
2. 2006 Highlights
3. Our Company
4. Values-Led
Sourcing
5. Scoop Shops
- 5.0 Scoop Shops
  Main Page
- 5.1 PartnerShops
- 5.2 Cones to Careers
- 5.3 Scoopers Making
  Change
- 5.4 Franchise
  Ownership
  Diversity
- 5.5 Local Community
  Action
- 5.6 Free Cone Day
6. Environment
- 6.0 Environment
  Main Page
- 6.1 Sustainable
  Agriculture
- 6.2 Energy Use &
  Air Emissions
  - 6.2.0 Energy Use &
    Air Emissions
    Main Page
  - 6.2.1 Energy
            Statement &
            Greenhouse
            Gas
            Reduction
  - 6.2.2 Energy Use
  - 6.2.3 Emissions
  - 6.2.4 NativeEnergy
    & Green Tags
  - 6.2.5 Distribution &
    Transportation
  - 6.2.6 Global Warming
    Social Footprint
- 6.3 Packaging
  - 6.3.1 The Eco Pint
  - 6.3.2 Scoop Shop
    Packaging
- 6.4 Waste
  Management
  - 6.4.0 Environmental
    Management
    System
  - 6.4.1 Wastewater
  - 6.4.2 High Strength
    Dairy Waste
  - 6.4.3 Solid Waste
  - 6.4.4 Hazardous
    Waste
  - 6.4.5 Environmental
    Tracking/Cost
    Accounting
- 6.5 Regulatory
  Compliance
- 6.6 Green Teams
- 6.7 Thermoacoustic
  Refrigeration
7. Workplace
- 7.0 Workplace
  Practices
- 7.1 Compensation
- 7.2 Benefits
- 7.3 Diversity &
  Gender Balance
- 7.4 Global People
  Survey
- 7.5 Company Culture
8. Giving Back &
Community
- 8.0 Giving Back
- 8.1 The Ben &
  Jerry’s
  Foundation
  - 8.1.0 The Ben &
    Jerry’s
    Foundation
  - 8.1.1 Employee-
    directed
    Grant-making
  - 8.1.2 The U Fund
  - 8.1.3 Other Grants
  - 8.1.4 CAT Teams
- 8.2 Product Donations
- 8.3 Factory Seconds
  Program
- 8.4 Community
  Action
9. Connecting with
Consumers
- 9.0 Connecting with
  Consumers
- 9.1 Social Mission
  Campaigns
  - 9.1.0 Social Mission
    Campaigns
  - 9.1.1 American Pie
    Campaign
  - 9.1.2 Cool Your Jets
    the ANWR
  - 9.1.3 An Inconvenient
    Truth
  - 9.1.4 Fair Trade
    Month
  - 9.1.5 Family Farms
    Campaign
- 9.2 Social Mission
  Flavors
- 9.3 Public Relations
- 9.4 Consumer Affairs
- 9.5 Marketing
  Materials
10. Global Business
- 10.0 Global
  Social
  Mission
- 10.1 Sustainable
  Agriculture —
  The Netherlands
- 10.2 Environmental
  Management —
  The Netherlands
- 10.3 Global Values-
  Led Sourcing
- 10.4 Climate Change
  College
- 10.5 Country Capsules
11. Previous
Reports

6. Environment >
6.4 Waste Management >
6.4.4 Hazardous Waste

Hazardous Waste Management

Given the small amount of hazardous material the Company generates, Ben & Jerry’s is considered an Exempt Small Quantity Generator (ESQG). This means that we do not generate more than 220 pounds of hazardous waste or 2.2 lbs of acutely hazardous waste on a monthly basis. The hazardous waste generated at Ben & Jerry’s facilities consists almost entirely of waste oil, water from maintaining boilers and compressors, and a small amount of methyl ethyl ketone (MEK), as detailed in the table below. The State of Vermont regulates waste oil as a hazardous waste unless it is recycled. Overall, we continue to seek innovations in our plant technologies that will ultimately eliminate any hazardous waste.

Hazardous Materials Generated in 2006 Chart