The contract caterer says this marks a ‘significant step’ in Lexington’s sustainability journey as its entire wheat supply is now regeneratively grown. A successful Wildfarmed pizza residency at a flagship London site prompted the caterer to expand the initiative across its estate.
This move supports Lexington’s broader sustainability strategy, which focuses on sourcing food that is British, seasonal, ethical, and regenerative, helping to reduce the carbon footprint and support British farmers.
Jon Lilley, culinary director at Lexington, said: “Lexington has always been committed to responsible sourcing and reducing the environmental impact in its culinary operation. Working with Wildfarmed allows us to further strengthen this commitment in a way that supports both people and the planet.
“Regeneratively grown wheat offers a great environmental impact and a deeper, more complex flavour, which enhances our food offering. We’re incredibly excited about the impact this will make.”
Wildfarmed flour now available through Lexington’s supply chain includes plain flour, strong white bread flour, and self-raising flour.
Wildfarmed estimated that if the UK hospitality and brewing sectors switched to regenerative flour and barley, 3.6 million tonnes of carbon could be saved by 2030, the equivalent of taking around 2 million UK cars off the road for a year.
Matt Wood, managing director of Lexington, added: “Switching to Wildfarmed flour was a natural step for us. It aligns with our values and supports a food system that works with, not against, nature. We’re proud to be the first in our sector to make this commitment and look forward to helping raise the bar for sustainable catering.”