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
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NEWS & INSIGHT
The road to Net Zero for pubs and bars just got easier
By Tom Tanner The Culpeper in London’s Shoreditch was the venue for the launch of the Net Zero Pubs and Bars Initiative. Representatives from the
Cheers to the environment: How Sustainable Wine Solutions are helping the circular economy
By Elizabeth Sprake, Sustainable Wine Solutions Sustainable Wine Solutions were delighted to join the SRA team last week to showcase our Zero Waste wine range and
Who said crisp packets and plastic film weren’t recyclable?
By Louis Swan, Product and Innovation Executive, Paper Round Running a sustainable business can be a challenge. Few know this better than those who work
Creative approach helps OXO feed community and take slice out of food waste
By Andrea Zick, PA to GM OXO Tower Restaurant & Bar and Brasserie When we were invited to join the first Cohort of the SRA’s
The heat is on: How can businesses tackle their heating emissions?
By James Sampson, Inspired Energy As a growing number of businesses pledge to reduce their carbon emissions to net zero, more organisations are realising how
We’re CLEAR about the need for transparent and regulated food labelling, are you?
By Tom Tanner, Sustainable Restaurant Association Farm fresh, farm assured, grass fed, all natural. You’ve no doubt seen and read all these labels and rolled
