Supporting British regenerative food and farming businesses is a key part of Levy’s sustainability strategy.
Our collaboration with Wildfarmed makes it Levy’s flour of choice. And this year we've started rolling out Wildfarmed bread rolls, too.
“Partnering with Wildfarmed was a no-brainer,” says Levy’s Sustainability Director, Kevin Watson, recalling an initial trip to Wildfarmed’s HQ farm, where co-founder Andy Cato demonstrated the power of regenerative farming practices by digging up the soil, showing the wonders that are below ground.
Cato, one half of iconic music duo, Groove Armada, founded Wildfarmed with George Lamb and Edd Lees in 2018 after becoming disillusioned with the industrial farming system. Holding out the lush, healthy, life-filled handful of earth from the 300-acre Wiltshire farm, leased from the National Trust, as Watson puts it, “the penny dropped.”
“You could immediately see it was just healthier,” he adds.
Levy actively seeks out partners and suppliers whose values align with its planet-forward approach. Since partnering with Wildfarmed in 2023, the two businesses have worked to integrate Wildfarmed’s regenerative flour (and now bread, too) into Levy’s supply chain.
This is part of Levy’s ambitious deep decarbonisation strategy to switch a broad range of ingredients within the business to lower carbon, more sustainable, higher welfare alternatives.
Now with all flour at Levy (except gluten free, currently) expected to come from Wildfarmed, a range of Wildfarmed buns for Levy’s hand-held products like chicken burgers have been rolling out from the start of 2025. Wildfarmed’s NPD teams are also working with Levy to develop new hot dog rolls made with Wildfarmed flour.
“For too long, food production has come at the cost of nature,”
“But change starts when industry leaders step up - not just with words, but with action. Our partnership with Levy is proof of system change in motion, transforming landscapes so that quality food grown in nature-rich landscapes can be on the menu. A food system that works with nature, not against it, isn’t a pipedream for the future - it’s happening today,” says Edd Lees, co-founder of Wildfarmed.
The potential for making a climate positive impact is huge
Wildfarmed works with their growers to achieve positive outcomes for the land, from reduced carbon to improved soil health and increased biodiversity, by a diversity of crops in the same field, bringing nature and food restoration together.
Crops are grown by Wildfarmed’s 150+ community of farms in the UK and France, which follow an independently audited set of farming standards. This ensures that Wildfarmed food comes with these guarantees.
Last year, Wildfarmed worked with the Zero Carbon Forum and calculated that if every operator across the UK hospitality and brewing sector switched to regenerative flour and barley, 3.6 million tonnes of carbon could be saved by 2030.
To put that stat into some perspective: that’s the same as cancelling more than 5.5 million one-way flights between London and New York.
And it tastes great too. “We have noticed a substantial improvement in flavour, taste and nutrition,” says Thomas Rhodes, Levy’s Executive Head Chef at Allianz Stadium Twickenham, where chefs have been solely using Wildfarmed flour in breads, baking and general cooking for the past 18 months.
“I am proud to use produce from a company with similar ethics and drives as we have," says Rhodes.
The innovation and collaboration continues. After flour and bread, Levy and Wildfarmed are now looking at the potential of rolling out further products like cakes, puddings and artisan pasta made with Wildfarmed flour.
“It’s a fantastic partnership,” says Kevin Watson. “And this is just the start.”
Latest
News + Insights
