About us
The Food Made Good Standard
Projects & Partners
News & insights
- View all
- News
- Events
- Insights
- Stories
- Case studies
Knowledge Library
Contact

Message us

Take a bite of the latest news & insights

Topics

All

Environment

Reduce Your Footprint

Reduce, Reuse, Recycle

Waste No Food

Society

Feed People Well

Support the Community

Treat Staff Fairly

Sourcing

Celebrate Provenance

More Plants, Better Meat

Source Seafood Sustainably

Support Farmers & Fishers

The Food Made Good Standard

Food Made Good Australia

Food Made Good Hong Kong

Food Made Good Italy

Food Made Good Japan

Food Made Good Singapore

Food Made Good Taiwan

Food Made Good UAE

Food Made Good UK

General Sustainability Insights

Projects & Consultancy

sustainability awards

sustainability resources

sustainability training

The World's 50 Best

Content Types [1]

All

News

Events

Insights

Stories

Case studies

Juliane Caillouette Noble of The SRA sitting down with Summer Le of Nen Restaurants

10.02.26 Insights

REAL TALK: BUILDING RESILIENCE AND TURNING CHALLENGES INTO POSITIVE CHANGE

Celebrate Provenance

Real Talk: Building Resilience and Turning Challenges into Positive Change

05.02.26 Insights

HOW HOSPITALITY IS LEADING THE WAY IN BRINGING BETTER RECYCLING TO BALI

Reduce, Reuse, Recycle
Waste No Food
Reduce Your Footprint

How Hospitality Is Leading the Way in Bringing Better Recycling to Bali

A chef in a black uniform sprinkling seasoning onto a dish in the kitchen

22.01.26 Insights

ON THE CHEFS' WISHLIST: HOPES AND PLANS FOR 2026

On The Chefs' Wishlist: Hopes and Plans For 2026

Two students standing outside at Cardiff Metropolitan University holding reusable cups and bottles

21.01.26 Insights

HOW UNIVERSITIES ARE SUCCESSFUL IN REDUCING THEIR ENVIRONMENTAL FOOTPRINT

Reduce Your Footprint
Reduce, Reuse, Recycle
Waste No Food

How Universities Are Successful In Reducing Their Environmental Footprint

Three women reviewing paperwork together and smiling

13.01.26 Insights

HOW TO WRITE A STRONG SUSTAINABILITY IMPACT REPORT

How To Write a Strong Sustainability Impact Report

An overhead shot of small plates of different foods on a wooden table

11.12.25 Insights

2026 TRENDS TO WATCH FOR: WHAT'S NEW IN SUSTAINABLE HOSPITALITY?

2026 Trends To Watch For: What's New In Sustainable Hospitality?

A line of farm workers in colourful clothes working in a rice field, with a dramatic mountain backdrop

09.12.25 Insights

EAT-LANCET IN ACTION: WHY JUSTICE BELONGS AT CENTRE PLATE

Support Farmers & Fishers

EAT-Lancet in Action: Why Justice Belongs at Centre Plate

A screenshot of Juliane Caillouette Noble and Omar Shihab in discussion over a video call

28.11.25 Insights

REAL TALK: HOW TO BUILD MENUS THAT CELEBRATE REGIONAL BIODIVERSITY

Source Seafood Sustainably
Celebrate Provenance

Real Talk: How To Build Menus That Celebrate Regional Biodiversity

A hotel corridor with a member of staff walking in the background and a sign in the foreground saying 'MAN HO'

26.11.25 Insights

HOW THE FOOD MADE GOOD STANDARD SUPPORTS HOTELS

General Sustainability Insights

How the Food Made Good Standard Supports Hotels

1 of 16

Keep up to plate with the latest sustainability news and info

About us
Food made good standard
Partners & Projects
News & Insights
Contact

Terms and conditions
Privacy policy
Cookie policy
Consent Preferences

Instagram
LinkedIn
Facebook
YouTube

The Sustainable Restaurant Association

Take a bite of the latest news & insights

Subscribe to our newsletter

Keep up to plate with the latest sustainability news and info