The Recipe for a Better Future report sets out the goals of providing carbon labelling for menu items by 2025 and making 65% of dishes low or very low carbon options by 2030.
This builds on the Zizzi, Ask Italian, and Coco di Mama operator’s 2021 commitment to reach net zero carbon emissions by 2040.
The strategy involves 19 goals structured across three pillars: people, planet, and plate. The group will work with the Foodsteps platform to provide data to allow customers to make more informed choices about menu selections.
Azzurri will also redesign and refit restaurants in line with its new design and construction policy, built on sustainability good practice criteria.
The strategy further includes providing team members with volunteering opportunities by 2025 to invest 100,000 volunteer hours in local communities by 2030. It also aims to help 10,000 individuals to enter the job market through apprenticeships, internships, work experience placements, and job and life skills training.
The group further plans to increase spend in minority-owned businesses and sustainably certified organisations by 20% by 2030.
CEO Steve Holmes said: “We’re determined to invest in becoming a more sustainable business, delivering long-term, positive change for our people and our planet. I’m proud of our latest Sustainable Dining Report and our achievements to date, and I’m optimistic about the difference we can make as we deliver our Recipe for a Better Future.”
