Organizational Governance Marketing & Communications

New Certification Raises Bar for Restaurant Sustainability Practices

The Food Made Good Sustainability Standard is the only certification designed to measure restaurants’ social and environmental impacts, wherever they are in the world. It also highlights areas for improvement and provides credibility in communicating sustainability practices to customers.

Published 1 year ago | About a 4 minute read

Image: Elena Reygadas' Rosetta restaurant in Mexico City | This Is the Place I Was Telling You About

After 15 years of operating in the UK, the Sustainable Restaurant Association (SRA) has launched a globally accessible platform to allow hospitality businesses everywhere to take 360-degree accountability for sustainability to a standard that is recognized by industry and consumers alike.

In response to the universal scale of food-system issues within hospitality, juxtaposed by a genuine desire from chefs and industry workers to contribute to a solution, the SRA has developed the holistic, functional and global Food Made Good Sustainability Standard — which aims to level the playing field by providing businesses with trustworthy, expert-led and up-to-date accreditation, as well as guidance on continued improvement in their commitment to sustainability and credibility in communicating sustainable business practices to customers.

Developed with input from leading food businesses and international experts — including the Ellen McArthur Foundation, WRAP and the Ethical Trade Initiative — the newly global Standard is the only certification specifically designed to measure a restaurant’s social and environmental impact, wherever they are in the world.

The Food Made Good Sustainability Standard builds on The SRA’s signature Food Made Good assessment — which has been the sustainability accreditation of choice for UK foodservice businesses – covering more than 12,000 sites – since its launch in 2010, and has been used as the basis for judging the sustainability award for The World’s 50 Best Restaurants and Bars and all of its regional offshoots since 2013. Used by world-renowned chefs — including France’s Raymond Blanc OBE, Mexico’s Elena Reygadas, The Netherlands’ Richard Ekkebus and Spain’s Ángel León, all of whom embrace sustainability as a cornerstone of their cuisine — the new Standard is designed to measure a business’s social and environmental impact and is built on a 10-point framework, organised across three pillars: Sourcing, Society and Environment. In order to be both effective and globally applicable, the Food Made Good Standard is closely aligned with international norms — including the UN Sustainable Development Goals.

“In an environment in which chefs and restaurant operators understand the need to act urgently and decisively, we recognized the need for a holistic framework defining what ‘good’ looks like across both environmental and social issues,” explains Juliane Caillouette Noble, Managing Director of The SRA. “Issues like food waste, treating staff fairly and animal welfare are universal. Now’s the moment for a global conversation about what it means to be a good restaurant in every sense — with a certification that is digestible for every business, supplier, owner and guest. We are setting the Standard by which a restaurant in Buenos Aires, Beijing or Birmingham can accurately compare its sustainability achievements and join the Food Made Good movement to build a better industry for our planet.”

Since 2010, The SRA has worked to advance sustainability in hospitality across the UK. Now, with the global Food Made Good Standard, it aims to connect businesses around the world to accelerate change towards a hospitality sector that is socially progressive and environmentally restorative. Areas of focus within each of the three pillars include:

Sourcing
1. Celebrate provenance
2. Support farmers and fishers
3. Serve more plants, better meat
4. Source seafood sustainably

Society
5. Treat staff fairly
6. Feed people well
7. Support the community

Environment
8. Reduce your footprint
9. Waste no food
10. Reduce, reuse and recycle

To achieve the Food Made Good Standard, restaurants must submit answers and evidence on the Food Made Good digital platform and must score at least 50% in the evaluation across the three pillars. Each submission is evaluated, evidence-checked and subjected to a final enquiry from SRA experts, before a final report is completed with a score and an action plan for improvement. Those that score 50-59% will be awarded a 1-Star rating; those scoring 60-69%, 2 Stars; and 70%+, 3 Stars.

“The work The SRA is doing through globally standardizing sustainability in our industry is not only inspired but essential,” Chef Blanc says. “We, as restaurateurs and business operators, need to understand where we are today to work out where we’re going tomorrow. By creating the tools needed to turn the individual's commitment to sustainability into measurable, reportable action, the Standard is offering accountability and transparency, which are fundamental to the future of our livelihoods and indeed our lives.”

The SRA invites any restaurant, anywhere in the world to start its journey at standard.foodmadegood.org. Its ambition is to help 100,000 restaurants to transform what we eat, how we eat and the impact this has on the world by 2030.