Impact Report: The Sustainable Restaurant Association's 2023 Achievements

Last year was a big one for The SRA, launching both an award-winning new website and the largest update of the Food Made Good Standard in our history. We’re particularly proud that our Standard is now relevant and accessible to businesses anywhere in the world – making it the only global sustainability accreditation that’s designed just for the F&B sector.

Not only has the new version of the Standard launched with a brand new platform, simplifying the process for businesses around the world, but it’s also fully accessible in four languages: English, Japanese, Chinese and Spanish. We’ve had new businesses join from across the globe, from Guatemala to Taiwan, South Africa to the UAE and Australia to Peru, and many in between. We can’t wait to share more stories behind these amazing businesses in the new year. 

It has also been a big year for us as a team, growing for the first time beyond the size that we were before the pandemic. In August, the whole team came together in London – including our staff in Ireland, France, Hong Kong and Vietnam – and used this precious time together to redefine our values and goals. Following this session with the incredible Madeline Geach, we now have in place a Team Charter constructed by the whole team; a Manifesto that makes it clear who we are and what we’re all about; and a Team Handbook that reflects the modern, progressive work environment in which we so strongly believe.

The SRA’s 2023 in numbers

• We launched 1 new website (and a special shoutout to Yoyo for their invaluable assistance, which enabled us to clinch 2 prestigious LOVIE awards for the site!)
• We established 1 new user-friendly platform (standard.foodmadegood.org) for our now globally applicable Food Made Good Standard, providing a smooth and easy accreditation process.
• The Food Made Good Standard is now available in 4 languages: English, Chinese, Japanese and Spanish.
• A fantastic 76 businesses, encompassing 5,792 outlets, have committed to the Food Made Good Standard.
• We saw 50 businesses complete the Food Made Good Standard in 2023, with 47 others currently in the process. Notable newcomers committed to actively improving their operations for both people and planet include: Marugame Udon, Yo! Sushi, Comptoir Libanais, Dishoom and Mandarin Oriental (Hong Kong).
• Expanded our reach to 18 countries: England, Wales, Scotland, Ireland, America, Peru, Colombia, Panama, Guatemala, Spain, UAE, Turkey, South Africa, Hong Kong, Japan, China, Indonesia and Australia.
• Welcoming Boniviri in Italy, we now have 5 partners on the ground in other countries – Taiwan, Japan, the UAE, Spain and Italy – actively supporting our Food Made Good mission.
• Our partnership with HSBC allowed us to organise 8 teaching kitchens in 4 countries (London, Dubai, Singapore and Hong Kong) with over 700 attendees.
• Our collaborations with The World’s 50 Best and Time Out’s Bar World of Tomorrow made a significant global impact. We set new records with 117 entrants (up from 88 in 2022) across the World’s 50 Best portfolio of 8 awards, with Latin America's Best Restaurants leading the way with 30 entries. Meanwhile, Time Out’s Bar World of Tomorrow featured 52 nominated bars across 13 cities.
• We hosted 4 working groups in London, inviting UK hospitality groups to discuss critical topics: (Recruit, Train, Retain; Trash Talk; Sourcing Solutions; and Renewable Energy Solutions), with over 40 businesses in attendance.
• Our fantastic team contributed to events and conferences in 12 cities, 9 countries and 4 continents.
• Our digital presence experienced a 33% growth overall on Instagram and a 38% growth on LinkedIn.
• We achieved media coverage in over 10 countries.

We have big plans for the year ahead and will be finding new ways to make sustainability more accessible to hospitality businesses everywhere, solving more of your problems and supporting you on your journey. Watch this space!

Read more about how the Food Made Good Standard can support your F&B business here.