Welcome back to Served., where we dig into the ideas shaping the future of foodservice. This week, we’re talking about ESG, not as a PR exercise, but as a serious lever for performance in contract catering. Eline Henriksen caught up with Gina Camfield , Head of ESG at Aramark UK & Global Offshore, to find out what it really looks like when sustainability is part of the business model. From cutting food waste across hundreds of kitchens to turning social impact into measurable value, this is ESG with substance, not slogans.

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