1. Heidi Springmeyer, RD, MBA Business Development Manager Campbell’s TCDDA Meeting April 10, 2012

2. 2 Heidi Springmeyer’s Career History B.S. Dietetics; UW-Stout May,1989 Dietetic Internship; St. John’s Hospital, Springfield, IL. June, 1990. Master’s of Business Administration; UW-Oshkosh Dec, 2003. Dietary Services Manager, Leader Nursing and Rehab; Madison, WI (food service, management, clinical). 2 yrs. Regional Dietitian, Beverly Enterprise; Green Bay, WI (food service, management, clinical). 7 yrs.

3. 3 Heidi Springmeyer’s Career History Medical Writer, Enzymatic Therapy; Green Bay, WI (writing technical sheets for natural supplements). 1 yr. Customer Service/Teleservice Manager, Enzymatic Therapy; Green Bay, WI (managing staff, selling skills, trade shows, product knowledge). 1 yr. Healthcare Account Manager, US Foods; Plymouth, MN (sales, managed a base of healthcare accounts; program compliance). Products sold: food, equipment, supplies. 7 yrs.

4. 4 Heidi Springmeyer’s Career History Business Development Manager, Campbell’s Soup Company; MN. (sales and marketing of Campbell’s Foodservice portfolio). Customers include: C&U, K-12, healthcare, B&I, independent operators. Dec. 2008-Current.

5. 5 Career advice/recommendations Be flexible to try new tasks/assignments within your current position. If possible (or need be), relocate to start your career. Experience (wherever received) will be helpful on a resume. Don’t be afraid to think outside the box-challenge yourself to learn new skills. Communicate, communicate, communicate. Learn another language. Display proficiency and ability.

6. 6 Career advice/recommendations Join professional and community organizations (Academy of Nutrition & Dietetics, DPG’s, MSNA, SNA) Network, network, network. Work hard and have a positive attitude-despite how hard the job is or how much you don’t like it. You’ll be amazed how a positive attitude can affect you and your future. Heidi’s contact information: heidi_springmeyer@campbellsoup.com heidi_springmeyer@campbellsoup.com Cell: 651-315-5551

7. 7

8. 8 Campbell’s Foodservice Portfolio

9. 9 Positive Nutrition V8 ® Vegetable Juice V8® V-Fusion ® Juice Pepperidge Farm® Whole Grain Snacks and Bread Positive Nutrition is about providing the good-for-you nutrients and food groups that consumers what and need. This includes servings of fruits and vegetables, whole grains, fiber and vitamins and minerals.

10. 10 Weight Management Campbell’s® Well & Good™ frozen Soups™ Select Harvest® 100% Natural frozen soups. With the prevalence of obesity, many of today’s customers are trying to cut down on calories and fat which can be challenging. Our products make it easy for consumers to eat like they have nothing to lose.

11. 11 Heart Healthy Campbell’s ® Healthy Request Soups Campbell’s ®Tomato Soup now with 480 mgs sodium With an aging population that has an increased risk of health issues, such as cardiovascular disease, many consumers are looking for products to help manage their health.

12. 12 We Are Evolving Our Culture to Deliver on Our Strategies

13. 13 Campbell is committed to Nourishing our Consumers, Neighbors, Employees and Planet

14. 14 Our commitment to CSR and Integrity has received wide recognition

15. 15 Our alliances speak to our commitment

16. 16