ASK FOR BETTER
PLATE
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.
SUSTAINABLE SOURCING
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%.
SUSTAINABLE DIETS
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, we use 100% Wildfarmed regenerative flour in our pizza dough. 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.
HEALTH & NUTRITION
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.
SUSTAINABLE SOURCING
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%.
SUSTAINABLE DIETS
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, we use 100% Wildfarmed regenerative flour in our pizza dough. 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.
FIND OUT MORE
PEOPLE
We’re committed to building thriving communities. That’s why we’re helping people into the job market, supporting the development of our existing teams and providing every team member with volunteering opportunities. Because we believe in the power of community spirit to help each other grow.
PLANET
Every ASK in the UK is inspired by Italy and designed thinking of what matters today, and tomorrow. We want our customers, for generations to come, to enjoy their time together in a restaurant designed to reflect the special characteristics of their community, without over-burdening the planet.
PLATE
We want to offer meals that taste great and are good for the planet. To do this, we’re working with Foodsteps to understand the environmental impact of our dishes and where we can make a difference. We also use our supply chain to support local, diverse and sustainable producers.
