Our team

Juliane Caillouette Noble guides The SRA on its mission to accelerate change toward an environmentally restorative and socially progressive hospitality sector. She joined the team in 2016, following five years leading Jamie Oliver’s programmes to improve school food and food education in the UK. Over the past decade, Juliane has worked at the forefront of sustainable hospitality, engaging directly with chefs, restaurateurs and foodservice leaders around the world. She regularly speaks to global audiences, championing the role of hospitality in changing our food systems for the better. 

Jackie is a Chartered Accountant with several years' experience working in the hospitality industry, previously the Finance Director of PizzaExpress for over 10 years. She is a commercial thinker and brings together her experiences of finance and other core functions to drive business performance. Jackie supports our team in identifying ways to improve effectiveness and growth.

Karen heads up The SRA's communications function in APAC covering the following territories: Hong Kong, Singapore, Taiwan and Japan. With 13 years experience in PR and communications, Karen has worked in Ireland, the UK and Hong Kong in agency and in-house roles with a variety of consumer and hospitality brands. Specialising in strategy development and implementation, brand positioning and advocacy, Karen most recently ran a regional hospitality and luxury lifestyle PR agency in Hong Kong.

Julia manages the Food Made Good Standard, The SRA’s signature tool to measure and drive sustainability in the hospitality sector. Julia has built her career in food and sustainability, first selling chocolate in London’s Borough Market before moving on to UK food waste charity FareShare and then to B Corp certified chocolate manufacturer Valrhona, where she worked for eight years as Sustainability Project Manager.

Agatha has a BSc in Marine Geography and MSc in Marine Ecology & Environmental Management. She is also a qualified BSAC Diving Instructor and, after her studies, did a lot of postgraduate research in Scotland and abroad in Egypt and Greece focusing on marine sustainability. When returning home to her London roots, she worked in an accountancy firm for a number of years. This led naturally to working at The Sustainable Restaurant Association within Finance and Operations, where she can blend both worlds.  

Will leads on driving our growth with new partners and businesses using the Food Made Good standard globally. Will’s background crosses both hospitality and sustainability; spending a number of years working at Diageo in particular on their work with hotels, before moving to Fairtrade. During his time there, he led teams focused on partners within the ‘Out of Home’ channel, before establishing the new Partnership Development team. 

Jocelyn heads up our Marketing & Comms team and is responsible for managing our content strategy, growing our audience and building our global reputation. Jocelyn holds a BSc in Hospitality Management and an MSc in Food Culture & Communications, and is a member of the Irish Food Writers’ Guild. Her background includes on-the-ground hospitality experience; a decade of food writing, editing and publishing; bespoke content creation for some of Ireland’s biggest food brands; and developing the content strategy for a suite of menu management and carbon tracking software.

Isabel works across a range of international projects and partnerships, helping to grow The SRA’s global network. Isabel has a background in sustainability consulting and has been at The SRA for seven years, where she works with clients such as The World’s 50 Best, San Pellegrino and Pernod Ricard, as well as with our global partners to help bring the Food Made Good Standard to restaurants internationally. 

From ideation to execution, Hannah takes charge of driving the direction of our digital channels, ensuring cohesive and impactful messaging across all our owned platforms to effectively engage key audiences. Hannah's background lies in managing PR accounts for some of London's top chefs and restaurateurs, and for the past few years, she has overseen the complete marketing mix for Chinatown London. Passionate about global travel and exploring diverse cuisines, Hannah is always on the lookout for uncovering tucked-away eateries to indulge in the world's best culinary delights.

Montse worked in hospitality for 15 years before making her switch to The SRA, where she audits the Food Made Good Standard submissions. She has mostly worked leading bakeries, including her own, and has specialised in vegan and gluten-free cakes. Montse also holds an MA in Anthropology of Food from SOAS, where she focused in identity negotiation through food choices.

Claudia is part of the growth team at The SRA and is responsible for growing our hospitality network across Europe. Claudia's background lies in FMCG across the plant-based sector, working in account management at Minor Figures oat milk and in customer development at Planted plant-based meat alternatives. She is a keen traveller, having spent two years living in Australia and four months in Bali, and is passionate about nutrition, engaging in further study of the topic in her spare time.

Matt has a background in both sustainability and hospitality, having worked as a chef while studying German at university and a Masters in Sustainable Development. His dissertation focused on restaurant food waste in Bristol, combining primary research with practical recommendations for reduction. At The SRA, Matt works on the Standard team, auditing Food Made Good Standard submissions. In his spare time, he enjoys cooking, going to concerts and travelling.