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When it comes to serving up sustainable menu options, our goal is first to provide the carbon footprint of all items listed on our menu by 2025. But we won’t stop there – we want to lessen the challenge of making the right choices, by offering meals that taste great and are good for the planet. To do this, it’s our 2030 commitment for at least 65% of every dish on our menu to have a low, or very low carbon impact.

And to further support our communities, we’ll invest in diverse and resilient supply chains by increasing our spending with local suppliers by 10% and increasing spending with suppliers from minority backgrounds and sustainably certified organisations by 20% by 2030.

By 2025 we aim to provide the carbon footprint of items sold or listed in our menus.

By 2030 we aim for at least 65% of the dishes listed on our menus to be low or very low carbon impact.

 

From our Spring 2024 menu, 100% of the flour in our pizza dough will be Wildfarmed regenerative flour. Resulting in a 50% reduction in the carbon footprint and a focus on soil health, our dough is treading a little lighter on the planet.

By 2025 all our kids’ menus will have 2 portions of vegetables, include vegetarian and vegan proteins, and meet PHE targets for sugar, salt, fat and calories.

Building on our existing commitments  to source sustainably certified seafood, palm oil, free-range eggs and meat, by 2030 we will also source sustainably certified rice, sugar and coffee.

By 2030, we will be sourcing sustainably our uniforms, paper products, and work with suppliers who use sustainable alternatives to soy in animal feed and avoid the routine use of prophylactic antibiotics.

By 2030, we will invest in diverse and resilient supply chains by increasing spending with local suppliers by 10% and increasing spending with suppliers from minority backgrounds and sustainably certified organisations by 20%.

 

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