Our thinking

Serving up sustainability

23 June, 2023

Exciting times lie ahead for the global restaurant industry. The sector has long struggled to find its feet when it comes to sustainability – while diners’ expectations are increasing, it’s hard for restaurants, particularly independent restaurants, to know where to start. And as the sector struggles to recover from the impact of the pandemic, finding the time and resources to navigate the changing landscape of sustainability and standards can be even harder.  

When we set up the Sustainable Restaurant Association (SRA) in 2008, it was borne out of a desire to help the hospitality industry in the UK identify its sustainability risks and take action on them simply, efficiently and deliciously.  The SRA – now an independent organisation – has gone from strength to strength. From 50 founding restaurants, it has worked with over 15,000 establishments worldwide over the past 15 years, in a variety of different ways.  

And now it has launched an improved Food Made Good Standard, which could perhaps best be described as “B Corp for restaurants”. The new standard means restaurants across the globe will go through the same process of accreditation regardless of whether they’re in London, Tokyo, or New York. The updated standard provides a consistent international benchmark and roadmap for restaurants, whether they are street food vendors or luxury restaurants, providing them with actions to improve their sustainability credentials on areas as diverse as treating staff fairly, reducing waste and sourcing sustainability. So if you’re ordering khao kha mu in Bangkok or vatapé  in Sao Paolo, and you see the Food Made Good logo on the door, you know the food you’re eating will be good for people and the planet.  

A short video from the SRA sets out more about the standard, exploring the views of chefs from around the world who have worked with the SRA. If you’re a chef, restaurant or café owner or a loyal customer of a great venue, check out the new standard. It’s easy to use, comprehensive and the assessment process doesn’t just give those scoring 50% or above the right to use the Food Made Good logo, but also gives all participating restaurants a tailored set of recommendations on how to improve. From Farm to Fork to Food Made Good framework, it’s time to think more carefully about what we eat, and where it comes from.  

By Alex Gibbs