The UK's Sustainable Restaurant Association (SRA) has launched a new standardised Food Made Good accreditation to help global hospitality businesses.
This holistic, functional and global platform officially launched on 12 June and provides reliable, expert-led and up-to-date accreditation to businesses.
It also provides guidance on how to achieve their sustainability goals.
Following its launch, any restaurant anywhere worldwide can access the Food Made Good Standard to commence its sustainability journey.
This platform has been developed with the input of international experts and organisations such as WRAP, the Ellen McArthur Foundation and the Ethical Trade Initiative.
The new accreditation has been launched to address various universal scale of food system issues within the hospitality sector.
It follows a ten-point framework, which depends on three main pillars – “Sourcing, Society and Environment”.
This framework has been specifically designed to assess and calculate any restaurant's social and environmental impact.
So far, this platform has been being used by chefs, including Elena Reygadas, Raymond Blanc OBE, Richard Ekkebus and Ángel León, to measure their businesses’ environmental impact.
The SRA managing director Juliane Caillouette Noble said: “In an environment in which chefs and restaurant operators understand the need to act urgently and decisively, we recognise the need for a holistic framework defining what ‘good’ looks like across both environmental and social issues.
“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.”
The global applicability of this accreditation comes from its close alignment with international norms, including United Nations Sustainable Development Goals.
Once the restaurants have completed this Food Made Good Standard, they can convey their sustainable business practices to customers with more credibility.
The SRA aims to help 100,000 restaurants on their journey to transform into more sustainable practices by 2030.
