FROM FORK TO FARM : Closing the Loop with Anaerobic Digestion BACKGROUND THE INITIATIVE This innovative system relies on a strong Through our Recipe For A Better Future, partnership between our restaurants, we have envisioned a future where our Bio Collectors and ADM Milling, and it restaurants can continue to grow whilst works as follows: doing better for our people and planet. 1. Collection As part of that strategy, we aim to 1. COLLECTION Bio Collectors collect food waste from ASK achieve net-zero emissions by 2040 Italian, Zizzi restaurants and other London across our operations and supply chain businesses and households. to reduce our environmental impact. 2. Conversion We aim to do that that through, among The collective waste is treated and converted other things, cutting waste, increasing into valuable resources like biogas and recycling, and sourcing more sustainably. digestate, a nutrient-rich fertiliser. Against that background, we partnered 3. Enrichment with Bio Collectors and ADM Milling to 2. CONVERSION The biogas powers Bio Collector’s vehicles turn uneaten pizza into valuable new 5. SERVING and the fertiliser enriches local 昀椀elds, resources in a collaborative closed- supporting wheat growth with nutrient-rich looped system - the UK’s 昀椀rst known fertiliser. circular food waste initiative of its kind 4. Harvesting within the hospitality sector. Wheat is harvested and milled by ADM Milling Winning as the best circular initiative to make 昀氀our, which is used for pizza dough. at the 2023 MRW National Recycling 5. Serving Awards, our loop is an example of 3. ENRICHMENT Customers enjoy their favourite pizza in how we can grow in responsible and one of 200 ASK Italian or Zizzi restaurants sustainable ways, as we also reduce across the UK. food waste and collaborate to rollout 4. HARVESTING more sustainable practices in the industry. SUSTAINABLE DINING REPORT 2023 40