The Sustainable Restaurant Association was founded as a not-for-profit organisation by Giles Gibbons, Simon Heppner, and two restaurant owners, Henry Dimbleby MBE (Co-Founder of Leon, Co-Author of the School Food Plan and Founder of StreetFeast) and Mark Sainsbury (Founder of Moro, The Zetter Group & Grainstore).
The Sustainable Restaurant Association offers a combination of advisory services and accreditation. The Food Made Good programme is based around our widely respected sustainability framework, built on the three pillars of Sourcing, Society and Environment.
The Sustainable Restaurant Association offers a combination of advisory services and accreditation. The Food Made Good programme is based around our widely respected sustainability framework, built on the three pillars of Sourcing, Society and Environment.
Supported by a personal Account Manager you will work through a comprehensive Sustainability Rating. This audit will shed light on opportunity areas and highlight current success.
We’ll be on hand to support your on-going efforts. Score over 50% in the Rating and you’ll be awarded one or more Food Made Good Stars, a badge of honour that can be proudly displayed in your window, on your website or menus.
Local & Seasonal
Using local and seasonal produce to support British business, reduce haulage costs and the environmental impact of transport.
Ethical Meat & Dairy
Combatting animal cruelty and environmental damage by purchasing high welfare meat and dairy products.
Environmentally Positive Farming
Sourcing from farmers committed to high levels of environmental stewardship.
Sustainable Fish
Serving sustainably caught fish to ensure the future of fish stocks and marine environments.
Fair Trade
Sourcing fairly traded produce to ensure farmers in the developing world have access to a trade system based on justice and fairness.
Treating People Fairly
Providing equal opportunities, training and clear policies to keep employees happy and productive.
Healthy Eating
Offering balanced menu options, reasonable portions and healthy cooking options to cater for customers’ needed.
Responsible Marketing
Clearly communicating to customers your ethical stance, tipping policy and provenance of ingredients.
Community Engagement
Engaging with the local community, with schools and charities to support the people supporting you.
Supply Chain
Considering the social and environmental impact of supply chain transportation.
Waste Management
Motoring, managing and reducing waste, including food waste.
Workplace Resources
Using sustainable resources to reduce the amount of waste going to landfill.
Energy Efficiency
Improving energy efficiency to save resources, protect the environment and cuts costs.
Water Saving
Managing water usage to save money and reduce environmental impact.
