Azzurri Group lays out new sustainability strategy

Azzurri Group, the owner of Zizzi, Ask and Coco di Mama, has “cemented its commitment” to sustainability through a new strategy entitled ‘Recipe for a Better Future’. 

The strategy lays out 19 “ambitious” goals that are aligned with the UN’s Sustainable Development Goals and structured across three pillars: People, Planet and Plate.

Recipe for a Better Future is said to build on Azzurri Group’s existing commitments, including its 2021 commitment to reach net zero carbon emissions by 2040. 

The group said it is now expanding efforts to address climate change through food. Through the development of a net zero roadmap, it has announced two major targets in the transition to more sustainable food systems:

• By 2025, provide carbon labelling for items listed on brands’ menus
• By 2030, 65% of the dishes listed on brand menus will be low or very low carbon options

Working with Foodsteps to provide data, every customer across ASK Italian, Zizzi and Coco di Mama will reportedly be able to “make more informed choices” about their menu selections over the coming two years, and “move to more sustainable diets in more sustainable settings”. 

As part of its commitments, the group will be designing and refitting restaurants in line with a new “ambitious” design and construction policy, built on a set of sustainability good practice criteria. Earlier this year it achieved an SKA Gold rating at ASK Italian in Horsham, which was refurbished in line with this new criteria.

Azzurri Group also said it is reaffirming its position as a “people business” and is prioritising progress with each of the 4,500 employees, local communities and those looking to enter the job market. 

Specific goals as part of Recipe for a Better Future include: 

• By 2025, provide all team members with volunteering opportunities, investing 100,000 volunteer hours in local communities by 2030.
• By 2030, help 10,000 individuals enter the job market through apprenticeships, internships, work experience placements, and job and life skills training.

As part of its sustainable sourcing goals, the group will also increase spend in minority-owned businesses and sustainably certified organisations by 20% by 2030. It added that using commercial decisions to drive impact enables it to meet its operational needs whilst “supporting positive social and environmental impacts across the value chain”.

Steve Holmes, Azzurri Group CEO, 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.”