Happy Holidays From The SRA (and Our Year in Numbers)!

• Restaurants and other foodservice businesses in 41 countries and territories around the world are now using the Food Made Good Standard to assess, measure, accelerate and celebrate their sustainability work.
• We assessed businesses in 8 new countries this year: Austria, Brazil, Bulgaria, Croatia, New Zealand, Singapore, Switzerland and Tanzania. We've also welcomed businesses in El Salvador, Greece, Iran, Peru, Romania and Venezuela to the Food Made Good network for the very first time. As they work their way through the evaluation, we look forward to sharing their stories in early 2026.
• We onboarded 143 new businesses in 2025, including our first university outside of the UK, our first full football club, our first airport lounge and our first distillery!
• Our team of consultants assessed 4,912 kitchens in 2025, bringing us to a total of 19,606 kitchens assessed to date.
• It was fantastic to see that 91% of our returning businesses improved their score upon re-evaluation, and 50% of businesses moved up a star level. An impressive 54 businesses achieved a three-star rating in 2025.
• This year, 29 businesses chose to complete the Standard with additional help from our consultants through our supported and enhanced packages.
• In addition to the Standard, we also supported 22 businesses with bespoke consultancy projects to achieve specific sustainability goals. 

• At Pujol in Mexico City, we provided a training session on ‘Procurement policy and implementation of sustainable sourcing KPIs’, with 16 team members in attendance.
• In partnership with Nova SBE and Visit Cascais, we developed three sessions to support Portuguese restaurants, hotels, caterers and events facilities on their sustainability journey, providing education and training with tangible, practical solutions and toolkits for them to take away. The sessions focused on an introduction to the Food Made Good Framework, sustainable sourcing, food waste and circular systems. We engaged a cohort of hospitality businesses from across Portugal with over 100 F&B units represented, ensuring a significant impact for the sector.
• At Artfarm in the UK, we provided team training to 10 team members on ‘Circularity in restaurants: Minimising waste effectively’.
• We worked with Restaurant Hero to develop a free online course for hospitality professions, called ‘Sustainable Business Practices’.
• We became a proud supporting partner for The Bull Inn as they launched their brand-new Level 3 Award in Regenerative and Sustainable Hospitality. 

• This year, we hosted 4 Food Made Good networking events in Phuket, Berlin, Melbourne and Mexico City. 

• We continued hosting our quarterly Working Groups for larger businesses based in London, helping 138 attendees over 4 sessions work through challenges and share solutions. 

• We co-hosted collaborative events with partners including the World Resources Institute, The Food Foundation, Sustainable Wine Solutions, Porto Protocol, Open Seas, Zero Foodprint Asia and Azahar’s Sustainable Coffee Buyers Guide, and supported the Paradiso Sustainability Summit in developing their panel discussions. 

• Members of our team presented, exhibited or spoke at 23 events in Italy, Malaysia, the Netherlands, Portugal, Spain, Taiwan, Thailand, the UK and online. 

In October, we launched our Knowledge Library, a collection of 70+ practical, downloadable resources accessible only to Food Made Good businesses. In 2026 and beyond, we’ll continue to grow this Library to ensure that it’s as useful, timely and relevant to your day-to-day pressures as possible. 

We also worked with partners to co-produce 4 additional industry resources: 

• A Biodiversity Toolkit for hospitality businesses, created with the UK’s Hospitality Sector Council;
• A guide to ‘Sourcing Better in Cities’ in partnership with Zero Footprint Asia, developed with Hong Kong and Singapore in mind;
• A white paper called ‘Unlocking the Value of Food Waste Data in Hotels’ with Winnow, especially for the Greater China region; and 
• The Zero Waste Bar Guide, working with Sustainable Wine Solutions and Porto Protocol. 

• The sustainability awards across all 9 of The World’s 50 Best awards ceremonies, including the first-ever year of North America’s 50 Best Restaurants,
• The UK’s National Restaurant Awards,
• The San Pellegrino Young Chef Awards, with 164 submissions across 15 regional finals,
• Bocuse d’Or, where we were one of the members of the jury for the Social Impact prize,
• The London Coffee Festival,
• The Cateys,
• The Camden Challenge Prize, and
• The World Food Photography Awards.

• We now have 18,045 Instagram followers, with a total reach of 836,098.
• We’ve got 10,724 LinkedIn followers and had 172,685 impressions across the year.
• We’ve had 134 pieces of media coverage across 16+ countries.
• Our website has seen 71,000+ new users, with our most-visited pages those exploring the Food Made Good Standard as well as the launch of our Biodiversity Toolkit and the panel discussion we held in Rosewood Phuket.
• We collaborated with 50+ organisations across the globe to spread our message even further, including international, Asia-wide and Europe-wide bodies as well as those in Australia, Germany, Hong Kong, Italy, Spain, Malaysia, the Netherlands, Nicaragua and the UK.