ABOUT US
FOOD MADE GOOD UK
From a modest start in 2010, when two restaurateurs and a pair of sustainability experts launched the not-for-profit organisation with 50 founder members, we now work across 10,000 member sites. These cover a smorgasbord of foodservice businesses, from high end to high street, from street-food staples to workplace canteens, from independent cafés to Michelin-starred restaurants.
WHAT WE DO
We do this through:
● Providing a robust framework for what makes a restaurant ‘good’
● Using our industry standard Sustainability Rating to benchmark success and construct clear action plans
● Promoting best practice and inspiring healthy competition
● Offering bespoke consultancy, training and support
● Developing a meaningful database of sustainability contacts in foodservice
The Food Made Good UK is a community of foodservice businesses, suppliers and discerning diners working together to create a sustainable foodservice industry for people and planet. We firmly believe that by working as a collective we can improve the food on our plate which in turn will have a positive, measurable impact on the wider food system.
Everyone has a role to play. Whether you’re a food service business seeking to overcome challenges, a supplier who can provide the solutions, or a diner seeking to make better choices when eating out, we can connect you with our network of progressive thinkers.
SUSTAINABILITY NEWS AND INFO
Join The Movement
Join a community (both on and off-line) of like-minded chefs, restaurateurs, marketers, foodies and social changers.
NEWS & INSIGHT
Creating a greener future for bars, one zero waste cocktail at a time
By Tom Tanner There are many recipes for sustainability. Some are long, complicated and require the investment of time, energy and money. Few can be
How to stop half of BAME hospitality professionals experiencing or witnessing racism at work
By Lorraine Copes, Founder, Be Inclusive Hospitality In November 2020, we teamed up with survey partner CPL Learning to launch an industry wide Inside Hospitality
How can we fix the staffing crisis?
By Tom Tanner The statistics are eye-watering. A survey published this week by UK Hospitality shows that at least eight out of ten employers in
How Nando’s is ensuring offsetting isn’t miss-stepping
By Henry Unwin, Head of Sustainability, Nando’s Whilst the last year has brought plenty of challenges it has also shown us what we are able
How better dairy can be part of a balanced menu
By Carol Lever, Director, Free Range Dairy Network One of the top predicted global consumer trends for 2021 is Build Back Better and nowhere is
Be a Zero Restaurant and become a community hero
By Nat Jenkins, Consultant to Civil Institute for Voluntary Action ZERO restaurants is an exciting new green venture launching in Hackney this summer with the
