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
Pensons at The Netherwood Estate From the moment the foundations were laid for the major renovation project to transform derelict farm buildings into the vision of Pensons restaurant, sustainability was at the core of our plans and helped inform the
To understand better the demand for sustainable dining post-lockdown, we commissioned a consumer survey. In total 1,031 active diners from across the UK, between 21-23 September, told us about their eating our habits, their interest
Countless surveys during (the first) lockdown recorded Britons’ increased interest in food – where it comes from, its real value and their desire to avoid