Pizza chain Franco Manca is set to use regenerative flour in its sourdough pizza range.
The restaurant is teaming up with regenerative food company Wildfarmed to roll regeneratively farmed flour in all 69 of its restaurants nationwide.
This makes Franco Manca the first national pizza chain to use Wildfarmed in every location across its entire sourdough menu.
A third-party life cycle analysis found that the flour is carbon negative and showed that crops grown under the flour brand’s standards contain 30% more antioxidants compared to those conventionally grown.
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Franco Manca head of food Ahmos Wasif said: “We pride ourselves on sourcing the highest quality ingredients across our menu, and our dough is perhaps the most important of them all.
“When we discovered Wildfarmed, we could not pass up the opportunity to get involved with this incredible movement which harnesses the power of regenerative farming to restore soils and ecosystems, and keeps carbon locked in the earth,” he added.
With over 5.5 million pizzas sold every year, which equates to over 1000 tonnes of flour, Franco Manca is actively contributing to increasing wildlife, sequestering carbon and keeping our rivers and streams free of harmful chemicals all across the country.
Incorporating Wildfarmed flour into its recipe reinforces the chain’s commitment to sourcing the best quality produce while offering amazing value for customers.
