FOOD
MADE
GOOD
Food Made Good
Food Made Good is a membership community of businesses driven by the Sustainable Restaurant Association dedicated to making every meal served out of home as sustainable as possible
From high end to high street, street-food staples to workplace canteens, and from independent cafés to Michelin-starred restaurants
what's new?
#foodmadegood
@The_SRA
As the nights draw in and #restaurants have to close at 10pm, follow @Sra_Andrew 4-step guide to eating out this winter. Book Early Show up Respect Staff Choose #FoodMadeGood
FEATURED
The purpose of these get virtual togethers is to view and discuss implications of new laws for business planning, share ideas and ask questions. Register today
webinar
Circular Restaurants: Food that doesn’t cost the earth
A guide to help food businesses, and restaurants in particular, waste less and extract more from the resources they use
Great to see @FoodMadeGood members innovating this week – @FiumeLondon offering earlier bookings, @IkoyiLondon shifting existing bookings sensitively and @lussmanns offering a deal to fill-up the last sitting of the evening. Let us know how you’re dealing with the curfew
@FoodMadegood
For our colleagues looking for new roles during this difficult time: this new free resource provides free tips, insights, and job opportunites #jobseekers @FoodserviceCirc https://t.co/AGQKAfYHQV
“Good food can be produced sustainably no matter the style of venue.”
THE FOOD MADE GOOD COMMUNITY IS MADE UP OF
some of THE ISSUES
FOOD WASTE
PLASTIC
Meat & Dairy
How sustainable
is your business?
50 actions that determine a 'good' food business
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
Where the fork can almost reach the farm
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
Ozone’s approach to sustainability in our kitchen
Words by Head Chef, Sam Scott At Ozone, building a foundation for long-term sustainability in our kitchens is hugely important to us. From a business point of view, we look
What consumer research reveals about diners’ desire for sustainable dining
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
Diners ready to ditch their usual order when eating out to help out the planet
Countless surveys during (the first) lockdown recorded Britons’ increased interest in food – where it comes from, its real value and their desire to avoid
A guide to dining out this winter
We’re now faced with at least six months of odd-feeling limits to our social freedom. But supporting great restaurants can still be one of life’s
Weekly Round-Up: 23 September 2020
Find out how we’re helping shift diets We thought it was high time we shared with you the first set of results from the ongoing
