Sustainable Restaurant Association launches global certification
The Sustainable Restaurant Association has launched a global platform allowing hospitality businesses to take 360-degree accountability for sustainability with an industry and consumer recognised certification.
The Food Made Good Sustainability Standard is designed to measure a business's social and environmental impact and is being used by chefs including Raymond Blanc, Elena Reygadas, Richard Ekkebus and Ángel León.
It is built on a 10-point framework, organised across three pillars: sourcing, society and environment. In order to be both effective and globally applicable, the Food Made Good Standard is closely aligned with international norms, including the United Nations Sustainable Development Goals.
As well as also measuring a business' impact the standard will highlight areas for future improvement and provide credibility in communicating sustainability credentials to customers.
Juliane Caillouette Noble, managing director of the SRA, said: "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."
Blanc, chef patron of Le Manoir aux Quat'Saisons, added: "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."
The Sustainable Restaurant Association has said it aims to help 100,000 restaurants by 2030 to transform what we eat, how we eat and the impact this has on the wider world. To find out more go to standard.foodmadegood.org.
