about us

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 8,000 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

Our vision is to be the intersection of the foodservice industry and the sustainable food movement. We want to make sustainability part of the DNA of every foodservice business, while inviting consumers to join in and celebrate what makes food good.

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 SRA 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.

 

See our framework
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Become a member

By becoming a member of the SRA you’re joining a community (both on and off-line) of like-minded chefs, restaurateurs, marketers, foodies and social changers.

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Our partners

We work with a diverse range of partners, who help our members to effect change across our framework.

Together, we have the power to create a better system; one that can sustainably support a healthier future for both people and planet. By becoming a partner of the SRA you’re joining a community of like-minded change-makers who are spearheading the movement.

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Partner with us

Get in touch and tell us where your sustainability passions lie

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our history

  • 2010

    The Sustainable Restaurant Association is founded

    The Sustainable Restaurant Association is 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 SRA created a unique framework to simplify the complexity of sustainability for the industry

  • 2011

    The Michelin Stars of Sustainability

    The SRA’s Star Rating system is dubbed the “Michelin Stars of Sustainability” by The Sunday Times

    The Too Good To Waste campaign is launched to raise consumer and industry awareness of the appalling scale of restaurant food waste. Won Climate Week Award’s BestCampaign in 2012

  • 2012

    Food Made Good

    Inaugural annual Sustainable Restaurant Awards (later, the Food Made Good awards) takes place at the Cinnamon Club

    Prime Minister David Cameron welcomed 150 of the world’s best chefs, as invited by the SRA, to celebrate Food is GREAT Britain at No. 10 Downing Street

    Raymond Blanc appointed President of the SRA

    The SRA took to the rails as Eurostar became the first transport provider to join

  • 2013

    Sustainability Heroes

    Raymond Blanc’s Sustainability Hero named as Radio 4 Food Programme’s Sheila Dillon

    Sustainable In-Flight Catering launches with Virgin Atlantic

    Narisawa, in Tokyo, honoured with first ever Sustainable Restaurant Award at the Worlds’ 50 Best Restaurants

    The SRA awarded a major two year contract to deliver FoodSave, a Greater London Authority programme to help SME hospitality businesses in London cut food waste

  • 2014

    Partnering For Good

    Raymond Blanc’s Sustainability Hero named as McDonald’s CEO Jill McDonald

    University Catering Programme launched in partnership with TUCO

    Brighton University becomes First University to be rated, earning 3-Stars

    Costa Coffee becomes the SRA's first large chain cafe member

    The SRA presented with a Special Hero & Icon Award by CGA Peach for transforming responsible practices in the eating and drinking sector

  • 2015

    450 tonnes of food waste saved

    First publicly-voted People’s Favourite Award, run in partnership with The Independent on Sunday, receives over 10,000 votes

    The SRA supports WWF’s Earth Hour by campaigning for candlelit dinners in homes and restaurants

    FoodSave programme is successfully completed, nearly 100 London hospitality businesses to make collective annual food waste savings of over 450 tonnes

    The SRA launches it’s CPD accredited Sustainability Training

    The SRA turns 5, having grown to over 5,000 member sites nationwide

  • 2016

    Onwards and Upwards

    Jamie Oliver wins Raymond Blanc's Sustainability Hero Award

    Relae wins Sustainable Restaurant Award at World’s 50 Best Restaurants for second year running

    SRA President Raymond Blanc joins a stellar panel Food Matters Live, including Lord Winston, to debate the future of sustainable diets as major SRA Members share their recipe for making food good with 13,000 visitors at ExCeL

    Cook, writer and campaigner Prue Leith accepts the role of SRA Vice-President as Andrew Stephen becomes CEO

  • 2017

    Online Community

    The SRA launched its online member platform – a place for chefs, restaurateurs and all foodservice professionals to inspire industry colleagues and share their sustainability successes and challenges.

    Ran a programme of ten monthly campaigns aligned with the ten key themes of the SRA’s Sustainability Framework, helping to simplify and raise awareness of the big issues as well as providing the tools and resources for businesses to tackle them.

    Gathered 30 leading chefs at Jamie Oliver’s Fifteen to stimulate a debate about getting more veg and better meat on the menu. Veg-centric restaurant, Root, was born and sales of Moro’s mezze rose 30% by moving it to the top of the menu.

  • 2018

    Going Global

    One Planet Plate is launched, helping chefs and restaurateurs demonstrate how food can help us all live better on planet earth

    Commenced EU project to increase the number of plant-based menus in partnership with Barilla

    Partnerships with new international partners in Japan, Chile and Spain

    Began work with one of the biggest delivery platforms, Just Eat, to reduce plastic

    Partnered with three major London landlords, Crown, Shaftesbury and Grosvenor to cut food waste

    Published guide on cutting plastics and reducing food waste, with support from partner Belu

Meet the team

Put a face to a name and get in touch with our stellar team, working to make the food sector more sustainable

 

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