The Scream adventure began back in 2014 when its founders Victoria and Alex left their jobs as cruise ship workers and headed to Naples to pursue a passion for pizza.Training at Enzo Coccias celebrated ‘La Notizia restaurant’ sealed their ambition to start a mobile pizza business on their return home to the UK. They pledged to create pizza worth shouting (or screaming) about. This is still Scream’s mission today.Scream for Pizza are influenced by the ancient traditions and techniques taught to its founder’s during their time in Naples, all while adding a playful twist to pizza making. We are passionate about delivering surprising topping combinations and always, always use locally sourced, seasonal ingredients and great quality Italian artisanal products as our inspiration.Its 10 years since we took to the streets of Newcastle upon Tyne, UK with Goldie our old former French army ambulance and Newcastle’s original Neapolitan pizza van. Whilst the old girl is sadly in retirement for now, she is still very much Scream’s mascot and benchmark for what has come after her. Today, the Scream family continues to grow, learn and dream. We are very excited to see where the wheels will take us next.
Good Sustainability
Sustainability Profile
Scream for Pizza is committed to integrating sustainability into its operations, focusing on responsible sourcing, efficient resource management, and fostering a positive environment for its team and community.**Sourcing and Supply Chain:** The business prioritizes local sourcing, using Marlish drinks as a water supplier from Northumberland, located 20 miles away. Key suppliers, such as Brakes, are chosen based on their stated sustainability commitments, including aims to reduce Scope 1 and 2 carbon emissions by 27.5% by 2030 through vehicle engine improvements and zero-emission fleets. Recycled materials are utilized for products like straws and takeaway boxes.**Environmental Management:** Energy conservation is a core practice, with the use of energy-saving light bulbs and flexible fryer operation based on demand. The establishment has intentionally forgone a heating/AC unit, considering it inefficient, and benefits from a woodfired oven that naturally reduces power consumption. Energy use is actively monitored via an electric meter. Water consumption is tracked through utility bills, with investigations into any discrepancies leading to actions like leak repairs.**Waste Reduction and Recycling:** Scream for Pizza implements a comprehensive waste management approach, featuring two recycling bins and consistent use of recyclable materials. The team is trained to clean items for effective recycling. General waste is minimized by monitoring consumable usage, and there are plans to introduce a separate food waste stream in line with evolving legal requirements. Reusable and refillable cleaning products are prioritized, and all takeaway containers are either recyclable or compostable, sourced from suppliers committed to plastic-free ranges.**People and Community:** The business ensures a supportive and safe environment for its team through structured onboarding, ongoing training covering legal requirements and best practices, and robust HR systems for record-keeping. Employee satisfaction is measured via NPS surveys and regular appraisals. Safety is reinforced with comprehensive risk assessments, a sexual harassment policy, and training covering lone working and young people. Scream for Pizza also aims to be inclusive, offering an accessible venue and toilet, providing promotions appealing to local students, and showcasing artwork by local artists, including female artists, to offer cultural opportunities.**Communication:** Internally, sustainability practices are discussed during manager and operations meetings. Externally, the business plans to increase customer engagement on sustainability through social media and in-restaurant posters, alongside its existing use of eco-friendly takeaway packaging.
