The Sustainable Restaurant Association (SRA) has launched a new globally accessible platform as an initiative to standardise sustainability within hospitality globally.
In response to the universal scale of food system issues within hospitality – and a desire from chefs and industry workers to contribute to a solution – the SRA has developed the Food Made Good Sustainability Standard.
The accreditation tool is intended to allow hospitality businesses to take accountability for sustainability to an industry- and consumer-recognised standard.
Intended as a holistic, functional, and global system, the Standard is designed to measure a business’s social and environmental impact, based on a 10-point framework organised across three pillars: Sourcing, Society, and Environment.
To be both effective and globally applicable, the Standard is aligned with international norms, including the United Nations Sustainable Development Goals, and has been developed with input from international experts and food businesses.
It aims to level the playing field by supplying businesses with trustworthy, expert-led, and up-to-date accreditation, as well as provide guidance on the next steps of their sustainability goals and provide credibility in communicating sustainable business practices to consumers.
It builds on the SRA’s Food Made Good assessment, which serves has served a sustainability accreditation for UK foodservice businesses since its launch in 2010 and covers more than 12,000 sites.
The Standard launches worldwide today (12 June).
SRA co-founder Henry Dimbleby commented: “The hospitality sector has a unique ability to influence the decisions people make when it comes to feeding themselves, both in and outside our establishments. This means that every restaurant and café can play a powerful role in making the right food choices - for the health of both people and planet – become the go to choices. And there is no better way to do that than to sign up to The SRA’s Food Made Good standard. It’s time to lead the charge.”
Juliane Caillouette-Noble, managing director, SRA, commented: “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. We are setting the Standard by which a restaurant in Buenos Aires, Beijing or Birmingham can accurately compare its sustainability achievements and join the Food Made Good movement to build a better industry for our planet.”
Chef Raymond Blanc OBE said: “The work The SRA is doing through globally standardising sustainability in our industry is not only inspired but essential. We, as restaurateurs and business operators, need to understand where we are today to work out where we’re going tomorrow. By creating the tools needed to turn the individual’s commitment to sustainability into measurable, reportable action, the Standard is offering accountability and transparency, which are fundamental to the future of our livelihoods and indeed our lives.”
