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History of The SRA



SRA President Raymond Blanc OBE presents Jamie Oliver with his Sustainability Hero Award at the Food Made Good Awards


Dozens of Member restaurants serve their customers candlelit dinners as the SRA partners with WWF to celebrate the planet on Earth Hour


Cook, writer and campaigner Prue Leith accepts the role of SRA Vice-President


Relae wins Sustainable Restaurant Award for second year running as SRA partners with World’s 50 Best Restaurants for fourth time


The SRA helps The Restaurant Show put sustainability at the heart of its event – curating the supplier pavilion and keynote panel sessions at Conscious Hospitality


Andrew Stephen replaces Mark Linehan at the helm of the SRA

Food Matters Live:

SRA President Raymond Blanc joins a stellar panel, 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


  • February: The first publicly-voted Sustainable Restaurant Award run in partnership with The Independent on Sunday, the People’s Favourite Award, receives over 10,000 votes.
  • March: The SRA supports WWF’s Earth Hour by campaigning for candlelit dinners in homes and restaurants.
  • March: FoodSave successfully completed, nearly 100 London hospitality businesses to make collective annual food waste savings of over 450 tonnes.
  • April: The SRA launches it’s CPD accredited Sustainability Training
  • September: The SRA turns 5, having grown to over 5,000 member sites nationwide.
  • September: Food Made Good launches at Abergavenny Food Festival in Wales.



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


University Catering Programme launched in partnership with TUCO.


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


 Café Chain Rating Launched with Costa Coffee


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

“Thousands of chefs in all types of restaurants and food outlets, from the Michelin-starred ones to fish and chip shops, are among those working with Food Made Good, demonstrating that good food can be produced sustainably no matter the style of venue.”

Raymond Blanc, President



Sheila Dillon

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


Sustainable In-Flight Catering with Virgin Atlantic


The SRA goes global as Narisawa, in Tokyo, was honoured with the first ever Sustainable Restaurant Award at the Worlds’ 50 Best Restaurants


Destination programme launched with Hammerson


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.


  • February: Inaugural annual Sustainable Restaurant Awards took place at the Cinnamon Club
  • February: SRA Supplier Ratings launched
  • April: 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
  • July: Raymond Blanc appointed President of the SRA
  • October: The SRA took to the rails as Eurostar became the first transport provider to join the SRA
  • October: The Contract Caterer Rating launched with ‘The Lindley Group’ and ‘Bartlett Mitchell’ joining the SRA.
Chef Raymond Blanc OBE at Le Manoir




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

5th October:


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


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.