What does better hospitality look like — and what role will Berlin play?

We recently brought together people from across the hospitality and food system at Nobelhart & Schmutzig in Berlin to tackle some of the biggest questions facing the industry today:

• What are the most urgent sustainability pressures facing hospitality right now?
• How do we turn ambition into action — and overcome the day-to-day challenges that get in the way?
• And how can Berlin lead as a destination for responsible, forward-thinking hospitality?

Although this was a local conversation rooted in Berlin, the themes were undeniably global: the operational challenges, questions and ambitions raised in the room echoed those being asked across the world. Throughout, one message stood out clearly: transparency leads to progress — and the only way forward is through collective, collaborative action.

We hosted this event to spotlight the inspiring work already happening in the city, create space for real solutions to be shared, and introduce the Food Made Good Standard — a practical tool to measure and improve sustainability in hospitality, with accountability and transparency at its core.

Huge thanks to Billy Wagner and Micha Schäfer from Nobelhart & Schmutzig for hosting, to Cookie Heinz Gindullis (Cookies Cream), Friederike Gaedke (Die Gemeinschaft) and Patrick Wodni (Speiseräume/Kantine Zukunft) for sharing their insights — and to Billbox for sponsoring the gathering.

Listen to the full audio below to hear what was shared — and why these conversations matter. If you’re ready to take action in your own business, we’d love to hear from you! Get in touch at hello@thesra.org.