Why Food Made Good is More Meaningful than a Michelin Green Star

What is the Food Made Good Standard? 

The Food Made Good Standard is The Sustainable Restaurant Association’s sustainability certification, designed especially for hospitality businesses with the overarching goal of creating an industry that is socially progressive and environmentally restorative. Built on a holistic, comprehensive 10-point Framework, Food Made Good evaluates the impact of a F&B business across three pillars – Sourcing, Society and Environment – and is firmly rooted in practical actions that hospitality operators can take. The Standard assesses behaviour, measures action, celebrates progress and provides a roadmap towards further improvement. 

The Food Made Good Standard is available and applicable worldwide, and is suitable for all types of hospitality businesses from high-end to high street: restaurants, hotels, bars, cafés, educational campuses and caterers. Any business that serves food and has been operating for over 12 months is eligible to sign up. 

What is the Michelin Green Star? 

The Michelin Green Star is an annual award highlighting restaurants who are “at the forefront of the industry when it comes to their sustainable practices. They hold themselves accountable for both their ethical and environmental standards, and work with sustainable producers and suppliers to avoid waste and reduce or even remove plastic and other non-recyclable materials from their supply chain. These restaurants offer dining experiences that combine culinary excellence with outstanding eco-friendly commitments and are a source of inspiration both for keen foodies and the hospitality industry as a whole.” 

Any restaurant in the Michelin Guide is eligible for a Green Star. There is no stated process or published judgement framework for receiving a Green Star, and – as with all Michelin stars – the process seems to remain 'at the discretion' of Michelin Inspectors, based on desk research and the dining experience at the venue. 

Because of its links with the Michelin Guide, the Green Star is generally held in high esteem across much of the industry. Raymond Blanc OBE, Chef Patron at Le Manoir aux Quat'Saisons and President of The SRA, says, “I believe the Michelin Green Star is a very credible accolade, one that Le Manoir aux Quat'Saisons has received and one I am very proud of. It highlights restaurants’ dedication to environmental responsibility, which is essential for the future of our industry.”  

Eve Seemann, Head Chef at Apricity, describes Michelin as a “trusted authority, influencing both restaurant owners and customers. Whether Green or Red, it plays a major role in the distinction of restaurants.” Having been invited as a speaker at a Michelin Sustainability event last year and seen the award “up close and personal”, Chef Deepanker Khosla, Chef-Owner at Haoma, Bangkok, says, “I think the Green Star is just as credible as the Michelin Red Star and speaks for quality and undeterred commitment to sustainable gastronomy.” 

However, not all sustainability credentials carry the same weight. While the Michelin Green Star may have the edge in terms of brand recognition and luxury connotations, we believe that when it comes to sustainability, rigour is of fundamental importance. The Food Made Good Standard is a serious achievement for restaurants and other hospitality businesses, differing from the Green Star in some fundamental ways. Let's explore how...  

What are the differences between Michelin Green star and the Food Made Good Standard? 

There are several important ways in which the two differ. Raymond observes, “I believe any initiative that promotes sustainable gastronomy should be encouraged. Unfortunately, you can’t accurately compare the two standards, as one is awarded and one is accredited.” That said, we do think it’s important to highlight where our Food Made Good Standard really shines and how it goes further than the Michelin Green Star to encourage, support and reward tangible commitments and action, driving positive change across the industry. 

The Michelin Green Star is not based upon a fixed set of criteria. As stated on the Michelin website, “There is no specific formula for awarding a Michelin Green Star… The Inspectors are simply looking for those at the top of their game when it comes to their sustainable practices.” 

The inspectors look for things like provenance and seasonality in menus; the restaurant’s environmental footprint; food waste systems; general waste disposal and recycling; resource management; and how the restaurant communicates their sustainability to their guests. However, there is a clear lack of scientific rigour in the evaluation process, with Michelin saying, “We are not a scientific brand and we are not looking to preach on such fundamental societal subjects.” 

In contrast, the Food Made Good Standard is rooted in measurable criteria and was developed using a wealth of scientific input. To ensure we made the tool as relevant, useful and comprehensive as possible, we called in the advice of people who are experts in their fields, ranging from experienced hospitality professionals to globally recognised organisations.  

To achieve the Standard, restaurants are asked to complete a detailed questionnaire that covers sustainable sourcing, social sustainability and environmental impact. Across all sections, businesses are required to supply documentation as evidence of their sustainability efforts. Only businesses that achieve a score of at least 50% are awarded the Food Made Good Standard, and businesses are required to repeat the evaluation every two years in order to maintain a valid Standard. 

“Unfortunately, the Michelin has no process at all,” shares Billy Wagner, Owner-Sommelier at Nobelhart & Schmutzig, which opted not to accept its Michelin Green Star. “We have never been asked about anything, or it is simply assumed that we act as we say on our [website] homepage. I get lumped in with companies that might be trying to game the system. If someone finds out that they don't act the way they say they do, my credibility as a company suffers. I can't and won't take that risk. With Food Made Good, on the other hand, you have to invest a lot of time and resources, and your company is put through its paces.” 

In addition to discouraging greenwashing, transparency is a key ingredient in how we can drive positive change across the industry. Eve says, “A better understanding of how the [Michelin Green Star] awards are distributed would definitely be propitious. It would help others to engage with the set standards and aim to obtain the distinction.” 

A critical point of difference is that every business that completes the Food Made Good Standard is given a tailored report that breaks down their results in each of the 10 focus areas, allowing them to see where exactly they are excelling and where they need to improve. This feedback is invaluable in guiding the industry towards a more sustainable future. As Raymond says, “I think a more thorough evaluation that analyses practices is absolutely important to move the industry forward when it comes to sustainability. At Le Manoir, we continuously strive to improve our practices, and industry-wide evaluations would further encourage this progress.” Speaking of which… 

The Michelin Green Star is self-described as “a distinction that aims to highlight role-model restaurants that embrace sustainability in their day-to-day operations.” While celebrating sustainability efforts is – of course – important, a restaurant receiving the Green Star does not receive any feedback, guidance or support to encourage further improvement. “We do not claim to know what needs to be done,” Michelin says, “but we are convinced that the Guide has the capacity to offer the profession the means to federate around this subject.” 

When a business is awarded the Food Made Good Standard, however, they join our extensive network of sustainable hospitality businesses worldwide. At The SRA, we do know what needs to be done to improve sustainability across the industry; upon completion, every business receives a final report that includes our recommendations for next steps on their sustainability journey, facilitating a culture of continuous improvement. "Food Made Good will give you recommendations on how you can improve individual points in the future,” says Billy. “Unfortunately, none of this happens at Michelin.”  

What’s more, our team offers ongoing support to certified businesses while their Standard remains valid (a period of two years). This includes invitations to industry events; help in crafting effective and truthful communications about their sustainability work; access to valuable, practical resources and toolkits; and PR and media opportunities.  

Eve elaborates. “The Food Made Good Standard was an enriching experience. They offered support throughout the process and helped us work on areas that needed improvement. The way they share their knowledge really made us feel supported and guided towards understanding the areas we might unintentionally have overlooked. It was a structured, in-depth evaluation of our practices.” 

“Achieving a Green Star was equally thrilling and is highly commendable, being widely recognised as a prestigious accolade in the culinary industry, although it focuses more on highlighting those already making an effort in the area,” Eve continues. “To conclude, the FMG provides a clear Framework for improvement, whilst the Green Star is very much an accolade received as a form of acknowledgement of businesses’ current practices.” 

You can learn more about the Food Made Good Standard here. If you have any questions or you’re ready to sign up, drop our Head of Growth, Will Browning, a line at will@thesra.org.