Food Matters Live Podcast 551: Navigating science-based sustainability targets
Mar 31, 2025
31:44
Sustainability targets are now well-established as a crucial part of any food company's future plans, with science-based targets seen as the gold standard.
But a lot of companies are still grappling with the idea of what these targets are, how to implement them, and how to convert them into something valuable for themselves and their consumers.
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we try to address some of those concerns.
Our speaker is Gina Camfield, Head of ESG at Aramark UK & Global Offshore.
She discusses the company's journey towards achieving science-based targets in sustainability, and outlines the challenges faced, such as data collection and stakeholder engagement, and highlights the strategies employed to overcome these obstacles.
She also emphasises the importance of collaboration, innovative solutions, and the need for continuous improvement in sustainability efforts.
The conversation also touches on future directions, including recipe reformulation and sustainable sourcing strategies.
But a lot of companies are still grappling with the idea of what these targets are, how to implement them, and how to convert them into something valuable for themselves and their consumers.
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we try to address some of those concerns.
Our speaker is Gina Camfield, Head of ESG at Aramark UK & Global Offshore.
She discusses the company's journey towards achieving science-based targets in sustainability, and outlines the challenges faced, such as data collection and stakeholder engagement, and highlights the strategies employed to overcome these obstacles.
She also emphasises the importance of collaboration, innovative solutions, and the need for continuous improvement in sustainability efforts.
The conversation also touches on future directions, including recipe reformulation and sustainable sourcing strategies.