Restaurant chain ASK is making its pizzas with regenerative flour in an eco-push which will cut pizza carbon by 50% as it aims to become net-zero by 2040.
The Azzurri group-owned chain has partnered with regenerative flour company Wildfarmed to make pizzas and garlic bread dishes across all its 66 restaurants in the UK.
The restaurant chain says it will become the first restaurant chain in the UK to offer pizza dough made with 100% Wildfarmed regenerative flour.
It means that all pizzas and garlic bread served at ASK restaurants in the UK will be made using flour that reduces the carbon intensity of the dough by 50% compared to its previous dough. Ask says the move will also help support biodiversity and soil health.
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The Wildfarmed dough rollout comes as ASK launches its spring menu, which includes more sustainable options.
The move also marks the latest green initiative undertaken by ASK, following its parent company announcing a 10% reduction in emissions intensity across the company.
Corinne Prior, marketing director at ASK Italian said: “We’re thrilled to be the first chain restaurant to use 100% Wildfarmed flour in our dough, bringing the great work of the Wildfarmed growing community to ASK neighbourhoods and offering customers more delicious, planet-friendly options for eating out.
“The work that Wildfarmed does to improve farming and biodiversity is hugely important when looking at making a positive impact on the way we farm our food. Dough is amongst the top five ingredients that directly contribute to ASK’s food emissions so our partnership with Wildfarmed is a significant step towards our net zero goal.”
Edd Lees, co-founder of Wildfarmed, said: “Our mission is to make food grown in landscapes full of life accessible to everyone. Teaming up with ASK Italian will help us do just that. Allowing more people to enjoy real, nutritious food and join the movement to fix our broken food system.
“We firmly believe food is one of our biggest points of agency in tackling climate change, and are thrilled that ASK customers can now join us in making a difference, one bite at a time.”
In a similar move, last year pizza chain Franco Manca said it would use regenerative flour in its sourdough pizza range.
Earlier this month, Pizza Pilgrims achieved B Corp status marking “a strategic pillar that will influence the current and future business”.
