Wildfarmed, the regenerative food and farming pioneer, has announced a new collaboration with popular high street restaurant Franco Manca. Their famous sourdough breads and pizzas will now all be made with the 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.
Wildfarmed exists to make food grown in landscapes full of life more accessible, and now high-street chains such as Franco Manca are making that a reality. 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.
Edd Lees, co-founder at Wildfarmed, said: “Our mission is to transform landscapes, taking fields that were otherwise silent dead zones, and turning them into thriving fields full of life. Working with Franco Manca marks a real milestone for Wildfarmed. Being able to bring regeneratively grown wheat to the masses, without the use of pesticides, herbicides or fungicides, is not only better for the planet but it also tastes great. Franco Manca, ASK Italian, Zizzi and Wahaca are all part of a food revolution, demanding food grown in a better way.”
Ahmos Wasif, head of food at Franco Manca, said: “Choosing to use Wildfarmed flour in our sourdough pizza is another radically simple change we’re making to bring our customers honest, quality food. 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. Plus it makes our pizzas taste even better!”
Diners all across the country can now enjoy a range of dishes made with Wildfarmed flour from Zizzi, ASK Italian and Wahaca. All three businesses have taken action to impact not only the health of their customer but also the health of the planet by incorporating flour into their best-selling products. Wildfarmed is also working with Zizzi and ASK Italian with its regeneratively farmed flour used to produce their campanelle pasta and ciabatta respectively. Wahaca has introduced Wildfarmed flour into its best-selling buttermilk chicken taco, crispy cauliflower bites and customer favourite – chocolate and pecan brownie.
Wildfarmed produce is grown in accordance with the Wildfarmed Regenerative Standards, the UK’s first third party audited protocols for arable farmers created to guarantee the gold standard of regenerative agriculture.
Third party life cycle analysis has found that Wildfarmed flour is carbon negative, and that crops grown under Wildfarmed’s Regenerative Standards have a higher nutritional content.
