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Support Global Farmers for the business going above and beyond in ethical sourcing


bartlett mitchell, sites across the South East

Created their own premium Fairtrade coffee brand in partnership with a Nicaraguan female-run co-op.

The Breakfast Club, ten sites in London and Brighton

Recognising their customers’ huge appetite for avocadoes, TBC now ensures every single one of these breakfast staples comes with a Fair for Life assurance, ensuring the Central and South America growers get a good deal too.

Plymouth University

By adding fruit juice, cake and biscuits to the standard offering of coffee, tea and sugar, this uni increased Fairtrade sales by more than quarter in 2016.


Sponsored by Pukka Herbs

Value Natural Resources: for the business innovating in redesigning operations to better preserve energy and water


Les Orangeries, Lussac Les Chateaux

Customers at this French hotel restaurant can now compare the carbon footprint of dishes with the help of an ecocalculator it developed in partnership with a tech firm.

Pizza Hut Restaurants

A £1.5m investment in technology and training has helped the 200 site group reduce gas use by 22% and electricity by 5% despite increased sales.

Sheffield Hallam University

A combination of smart technology and the way staff work have seen ambitious energy and water use reduction targets smashed, despite an increase in student numbers


Sponsored by Belu

Treat Staff Fairly: for the business doing most to value staff through pay & beyond the paycheque


Pizza Hut Restaurants

First restaurant group to launch degree level apprenticeship programme and introduced a programme to help 8,000 workforce deal with stress, anxiety and pressure.

Sheffield Hallam University

Put staff’s physical and mental wellbeing as well as long term career development at the top of the menu.

The Breakfast Club

Upped managers’ holiday allowance from 28 to 40 days a year, in a bid to beat burnout and ensure staff batteries remain fully charged.


Sponsored by Freedom Brewery

Feed People Well: for the business doing the most to support parents and kids make good choices when eating out


Artizian Catering Services

A major push in 2016 to encourage customers to eat more healthily resulted in a third of them choosing more nutritious options

Cardiff Metropolitan University

Worked with students and staff in the Health Science department to create 150 Eatwell dishes for the campus restaurants

Jamie’s Italian

Has led the way on the high street by putting at least two portions of veg on every kid’s plate


Sponsored by Organix

Celebrate Local: for the business making the most of the larder on their doorstep


Bangkok Canteen, Gloucester

Have gone the extra mile to reduce food miles and more importantly source rare breed meat, organic veg and artisan drinks from ultra-local producers for their Thai menu.

Food in Residence, University of Manchester

Students enjoy local organic vegetables thanks to Food in Residence’s early commitment to support a local co-operative growing scheme, as well as organic Derbyshire beef and organic Lancashire milk

The Gallivant, Camber

Instrumental in developing a thriving local food network by serving a 15-mile menu, hero-ing small suppliers and their produce.


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Source Fish Responsibly: for the business doing most to help ensure plenty more fish in the sea


Kingfisher Fish and Chips, Plymouth

World record holder for the most MSC certified sustainable species on its menu – 12 – including lobster and sardines.

London School of Economics

Working hard to educate students about the delights and importance of only eating sustainable seafood.

The Bay Fish & Chips, Stonehaven

If it’s not from UK waters and sustainable stocks, fish won’t make it onto The Bay’s menu. While North Sea cod was off the menu it successfully converted customers to coley.


Sponsored by Direct Seafoods

Serve More Veg and Better Meat: to reward the most innovative ways of encouraging customers to eat more veg and better meat

Lussmanns Fish & Grill, Hertfordshire

Proving that High Street, Home Counties restaurants can meet consumer demand for affordable, high welfare meat and an ever-growing, more imaginative range of veg dishes.

Petersham Nurseries, London

Executive Chef Damian Clisby champions vegetables on the daily changing menu as well as serving only the highest welfare meat, mostly from sister business Haye Farm in Devon.

Poco, Bristol

It’s all about quality rather than quantity for owner Tom Hunt and his team as they’ve carved the amount they serve while ensuring every slice comes from farms hand-picked for welfare and quality.


Sponsored by Select Butchery

Reduce Reuse Recycle: for the most effective way of keeping as much as possible out of landfill



Set about tackling Britain’s gargantuan coffee cup problem in 2016 and expect to recycle 30m this year and have introduced a 25p discount for customers with reusable cups.

Relae, Copenhagen

Practically nothing is allowed to be wasted at this Michelin Star restaurant where even water is recycled – cooking water can be used to clean the floor and wine bottles are used to serve water.

Thali Café, Bristol and Oxford

Tackling the takeaway packaging mountain with its Mumbai style tiffin – now 10,000 customers use them regularly.

Sponsored by Paper Round

Waste No Food: rewarding the very best ways of ensuring food stays out of the bin


Gourmet Goat, London

Designed a menu to avoid any food being wasted using two main ingredients that would otherwise be wasted – kid goat and rose veal.

Pizza Hut Restaurants

In the last year have started donating surplus food, measuring what’s being wasted and influencing work of other major chains and the waste industry.

Poco, Bristol

Every dish created is designed to use every part of all of the ingredients in line with the tapas restaurant’s Root to Fruit philosophy.


Sponsored by Unilever Food Solutions

 Support The Community: for the business making food do good as well as taste good in its community


Friends House Restaurant, London

Helped set up a bakery with a charity helping men with personality disorders. Now stock their goods and employ some of the men as apprentices.

Friska, Bristol, Luton & Manchester

Through a 10p donation on every order of Pho Noodles they’ve been able to lend more than £30,000 to 200+ aspiring business in developing countries.

The Wheatsheaf, Chilton Foliat

Has helped breathe new life into a Berkshire village – acting as a community hub, meeting place, shop and music venue, as well as busy locals’ pub.

Sponsored by PKL

Food Made Good Supplier Award


Select Butchery: For pioneering a bespoke animal welfare initiative to help small producers better understand, implement and communicate good animal husbandry standards.

Vegware: After a successful trial of a compostable packaging collection service from restaurants, it now plans to extend the system across the UK.

Yealands Estate Wines: This New Zealand winemaker has pretty much bottled the secret of sustainability. Certified Zero Carbon, uses ex caged hens to eat bugs, negating the need for pesticides and the whole business powered by its own renewable energy supply

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People’s Favourite Restaurant



Public-voted award run in partnership with delicious. magazine

Harissa, Newcastle

Lucky Beach, Brighton

Petersham Nurseries, London

The Gate, London

Voting has now closed.


Food Made Good Champion 2017


The business doing the most to promote positive change via the Food Made Good online community


Bangkok Canteen

OXO Tower Restaurant Bar & Brasserie

Plymouth University

Yurt Lush

Sponsored by Eureka Search & Selection

The following awards, for which there is no shortlist, will be presented on 5 October:

Good to Go Award

For the restaurant doing the most to prove that you don’t have to remove principles when taking away food.

Captain Café, Birmingham

For changing the eating habits of customers and the wider community one well-balanced dish and smoothie at a time.

Chris’s Fish & Chips, Leicestershire

For serving customers with sustainably caught seafood in biodegradable boxes and supporting a dozen local sports clubs.

Green Tomato Café, Brighton

For slashing energy use through a combination of technical and behavioural change, reducing the café’s bills by up to 80%.

The Captain’s Table, Glengormley, N. Ireland

For sourcing 95% of its ingredients from Northern Ireland, supporting many of the same producers for more than 50 years.

In partnership with Just Eat

Open Right Award


Celebrating a site opened in the last 18 months with sustainability built-in.

Sponsored by Shaftesbury plc

Raymond Blanc Sustainability Hero

An individual doing the most to create positive change


Food Made Good Business of the Year

The best in the business, excelling across the board. View this year’s Food Made Good Top 20.


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