Our team

Juliane is focused on growing the impact of Food Made Good around the world. With a background in nutrition and a love of good food, her career has been deeply engaged in global food policy issues ranging from sustainable farming and urban growing to food education and school food systems. Juliane has designed food education tools and resources for teachers, has developed local and global campaigns, and served as a member of the All Party Parliamentary Group for School Food in the UK.

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.

Martina leads on shared value propositions, delivering impactful projects with bespoke objectives. She has spent time working within policy at the European Commission and WHO as well as with industry in-house at a large global restaurant brand and consulting externally. With a BSc in Global Public Health, Nutrition & Food Policy further strengthened by a MSc in Integrated Food Studies, she champions applying a systems thinking approach to problem solving. Her belief is that the challenges we face are complex so the solutions must also be considered holistically. 

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 onto B Corp certified chocolate manufacturer Valrhona, where she worked for 8 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 began working in an Accountancy Firm for a number of years, which naturally led her to working at the Sustainable Restaurant Association within Finance and Operations, blending 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 focussed on partners within the ‘Out of Home’ channel, before establishing the new Partnership Development team. 

Jocelyn leads our UK 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 F&B experience; a decade of food writing, editing and publishing; content creation for some of Ireland’s biggest food brands; and developing the content marketing 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 network globally. Isabel has a background in sustainability consulting and has been at the SRA for 7 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. 

Molly is The SRA's arm in North America, working to increase the visibility of the Food Made Good Standard across Canada, the US, and Mexico. She brings an extensive background in hospitality, including as an independent restaurant partner and as well as several years as part of a global hotel brand.

Laurence supports businesses to complete their Food Made Good Standard and works with them on bespoke projects designed around strategy and company targets. Laurence has expanded his knowledge base in a several sectors (chemistry, sales, logistics) but has worked in food since a young age and still loves being in the kitchen. He ties this all in to deliver the community events that The SRA holds throughout the year.

Lindsay processes and audits the Food Made Good ratings and manages the online Food Made Good Community. Lindsay recently graduated from Heriot-Watt with an MSc in International Business Management with a concentration in sustainability. Lindsay has a background in private insurance and started her career in sustainability working as a sustainability consultant for a London firm.

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.