News & insights / News / 30.09.26

Meet the Experts: How We Used Global Advice to Update Food Made Good

The EU’s new Empowering Consumers for the Green Transition Directive requires the owner of any sustainability scheme or label to set the requirements in consultation with relevant experts and stakeholders [Article 2(1)(s)].

This was already standard practice for The SRA; every edition of the Food Made Good Standard has been developed with input from external experts. We do this to make sure we are asking the right questions, that the expectations we set reflect current best practice, and that the Standard is relevant and applicable across different markets, business types and cultural contexts. For the 2023 version of the question set, for example, we conducted one round of consultation with approximately 15 experts.

Calling in the experts

To ensure additional depth in the consultation for the 2027 edition, we worked to ensure wide global coverage of perspectives, bringing in over 50 experts from Latin America, Europe, Asia-Pacific, Australia and the USA.

Contributors included:

academics, leading NGOs and industry experts specialising in sustainable food systems, hospitality, fair trading practices and labour relations and environmental impact (e.g., carbon, water, waste);
other sustainability programmes and certification schemes; and
our global partners, notably Green Dining Guide (Taiwan), SRA-Japan and Circular Hospitality Australia.

This broad spectrum of contributors has helped to ensure that Food Made Good is not only comprehensive and rigorous, but also brings in perspectives and insights from a myriad of global cultures and contexts. This helps to avoid bias and blind spots, while ensuring the framework works as best as possible across different regions, business models and business sizes.

This consultation took place in two rounds. Round 1 took place in summer 2025 and focused on the content of the Standard: the questions themselves, what they cover, and whether the right impact areas are addressed. We asked experts to review the sections most relevant to their area of expertise and to tell us what needed adding, removing, or changing, and what best practice looks like for a hospitality business in their field.

Round 2 took place in spring 2026 and focused on the scoring methodology, again asking experts to feed back on the sections of the Standard relevant to their area of expertise. Experts were also able to provide additional commentary to flag significant issues and suggestion modifications to the question content. For each question, we asked experts to consider three things.

Whether the question belongs in the main body of the assessment, which all businesses complete, or in an additional “stretch” section for businesses that have strong sustainability foundations already in place and are ready to go further.
How significant the environmental or social impact of each practice is in a foodservice context (low, medium or high).
How advanced we expect a business to be along their sustainability journey before implementing a particular practice (i.e. whether the practice is foundational, good or advanced).

Below, meet some of our contributing experts and understand how they supported the development of our new, updated Food Made Good Standard.

Meet the contributing experts

MICHAEL ALDONAS, MARKET ENGAGEMENT LEAD, MONTEREY BAY AQUARIUM SEAFOOD WATCH

MIKE BERTHET, DIRECTOR, AQUAESEA LTD

“The global sustainability Standard for hospitality by Food Made Good sets a path, directionally, for those in foodservice who strive to become a more sustainable service to humanity. I am often asked, ‘Where can we find the information we need for our catering business to become more sustainably centric?’ FMG can help you by showing you what 'good' is in Sourcing, Society and Environment.”

PROFESSOR TRACY BERNO, AUCKLAND UNIVERSITY OF TECHNOLOGY

“As a food systems academic, I believe that hospitality belongs in any serious conversation about sustainable food systems. Initiatives like Food Made Good help turn sustainability principles and theories into tangible best practice by providing actions and benchmark standards for hospitality businesses that support sustainable production, cut waste and guide diners towards lower-impact eating.”

JANE BUSH, SENIOR CORPORATE ENGAGEMENT ADVISOR, CRUSTACEAN COMPASSION

“It is an important milestone for crustacean welfare to be included in such an influential standard as Food Made Good, so we are grateful to The Sustainable Restaurant Association for inviting us to consult and for including this critical issue in their framework. A global standard that supports chefs and restaurants to meet their legal and moral obligations, on all elements of sustainability, helps forge a common pathway towards a better future.”

VALENTINA CÓRDOBA, MS, MA, RESEARCH AND COMMUNITY MANAGER AT THE CENTER FOR FOOD AND BEVERAGE LEADERSHIP, THE CULINARY INSTITUTE OF AMERICA

“I believe that meaningful transformation requires a common framework for action. A global sustainability standard can help bring accountability across the sector and provide a practical pathway to turn sustainability commitments into measurable impact.”

DR PETER CROSS, SENIOR LECTURER IN FOOD INNOVATION AND NUTRITION, UNIVERSITY OF WEST LONDON

“A global standard such as Food Made Good helps hospitality businesses understand what responsible practice looks like and how to put it into action. I welcomed the opportunity to contribute to the updated framework that will go on to support meaningful and measurable change across the foodservice sector.”

SOPHIE EGAN, MPH, CO-DIRECTOR, MENUS OF CHANGE UNIVERSITY RESEARCH COLLABORATIVE

“At the Menus of Change University Research Collaborative, we believe meaningful food systems change requires continuous improvement across health, sustainability, deliciousness, diner satisfaction, animal welfare and fiscal responsibility. I was honoured to contribute to the Food Made Good Standard because it takes a similarly holistic approach while recognising that progress must be measurable to be meaningful.”

VIACHASLAU FILIMONAU, ASSOCIATE PROFESSOR IN HOSPITALITY INNOVATION IN THE BUSINESS SCHOOL AT THE UNIVERSITY OF SURREY

“True sustainability in foodservice can only happen when back-of-house reality aligns with evidence-based targets. Contributing to the Food Made Good Standard was an opportunity to ensure that food waste reduction metrics remain both scientifically grounded and practically achievable across diverse hospitality settings.”

COLETTE FOX, PUBLIC FOOD LEAD AT PROVEG INTERNATIONAL

“I was happy to provide input to the updated Food Made Good Standard as, through my own work at ProVeg International, I have seen the power of having a clear pathway in order to make progress. Half the battle is knowing what you should be aiming for, and what good looks like. Then it is important to celebrate those who are doing well and encourage others to do the same.”

ABIGAIL FRANKFORT, AQUATIC FOOD LEAD, WORLD RESOURCES INSTITUTE

“By funding the expansion of more sustainable options and shifting cultural norms in citizens’ behaviours, the hospitality industry has the power to drive real change in the food industry. The Food Made Good Standard is at the forefront of this progress, establishing a benchmark for foodservice companies to become leaders in sustainable food.”

DR. MIGUEL ÁNGEL GAMBOA-ÁLVAREZ, SCIENTIFIC ADVISOR, ALIANZA POR EL PULPO EN YUCATÁN, A. C.

“I participated in the consultation because sustainable seafood sourcing requires the integration of scientific evidence, traceability and conservation criteria into supply chain decision-making. Global standards such as Food Made Good can contribute to strengthening fisheries governance and sustainability, promoting resilient supply chains that recognise both the integrity of marine ecosystems and the socioeconomic importance of fishing communities.”

CERI GOTT, EXECUTIVE & TEAM COACH, FORMER CHIEF GROWTH & CULTURE OFFICER HAWKSMOOR

“Food Made Good celebrates businesses striving to do the right thing — for their teams, customers, communities and our planet — building a stronger, more resilient industry and protecting our future.”

SIMON HEPPNER, CLIMATE ENTREPRENEUR, BOARD ADVISOR, EXPERIENCED SUSTAINABILITY LEADER, CO-FOUNDER OF THE SRA AND NON-EXECUTIVE DIRECTOR

“Since 2010, The Sustainable Restaurant Association has worked to support and recognise sustainability excellence across the foodservice sector, with the Food Made Good Standard at the heart of that work. I was pleased to contribute to the consultation behind this latest update, undertaken in response to the EU’s Empowering Consumers for the Green Transition Directive. The rigour of that process demonstrates The SRA’s continued commitment to maintaining the highest standards, and to ensuring that Food Made Good remains the global sustainability benchmark for hospitality. While the Standard continues to evolve, the thinking behind it remains the same: by knowing where they stand, businesses can improve; by showing what good looks like, they can inspire their customers and the wider industry.”

ETELLE HIGONNET, DIRECTOR, COFFEE WATCH

“I got involved in the consultation because I think there is great value for restaurants and other key actors in hospitality in this kind of sustainability standard. Running a restaurant is incredibly hard, and helping busy folks in the sector get the quick, clear guidance that they need on thorny issues, like making coffee ethical, is a big help. No one in hospitality wants to serve deforestation or child labour in their coffee, but knowing how exactly to take the right action is complex, and it's great that The SRA can lean in to assist.”

ABBEY HOLMAN, LEAF MARQUE STANDARDS LEAD, LEAF (LINKING ENVIRONMENT AND FARMING)

“As someone working in sustainable agriculture, I see real value in a globally recognised framework like Food Made Good because it helps create a common understanding of sustainability across the food chain. By aligning hospitality businesses around clear and credible sustainability goals, it can help drive demand for responsibly produced food and support positive change from farm to fork."

DAVID JACKSON, DIRECTOR OF MARKETING & PUBLIC AFFAIRS, WINNOW

“A global sustainability standard like Food Made Good provides the hospitality industry with the clear framework and shared goals needed to tackle food waste and accelerate meaningful environmental action.”

ANDREA LADAS, SUSTAINABLE SEAFOOD OFFICER, OPEN SEAS

“Good food shouldn’t come at the cost of healthy seas. Food sustainability standards can help chefs make choices that protect marine habitats — and we welcome The SRA’s Food Made Good Standard underlining how supporting destructive fishing methods such as bottom trawling and scallop dredging shouldn't be on today's menu.”

CLARISSA LAMBOURNE, PRINCIPAL LEGAL ENGINEER, THE CHANCERY LANE PROJECT

“Sustainability commitments only become meaningful when businesses put them into the contracts and agreements that govern everyday supplier relationships. That’s why standards like Food Made Good are important: they help hospitality businesses turn those commitments into practical contractual requirements.”

ACHILLE LEDUC, REPLACER

“At Replacer, we help venues replace single-use items with proven alternatives, so helping shape the Reduce, Reuse, Recycle section was a natural fit. A strong Standard is what turns good intentions into verifiable action.”

PROFESSOR SEOKI LEE, SCHOOL OF HOSPITALITY MANAGEMENT AT PENN STATE

“I teach a corporate social responsibility course to hospitality students, and I believe it is imperative for them to learn how to view and implement CSR strategies to create not only social value but also business value. A global sustainability standard for the hospitality industry, like Food Made Good, is an invaluable tool for hospitality practitioners to achieve these goals, which is why I participated in this project.”

YI-JU LEE, PROFESSOR AND CHAIR, DEPARTMENT OF TOURISM, RECREATION AND LEISURE STUDIES, NATIONAL DONG HWA UNIVERSITY

“Food Made Good provides a valuable global framework for helping hospitality businesses translate sustainability principles into practical action, while supporting responsible consumption, community wellbeing and meaningful visitor experiences.”

CRISTINA LIBERATI, COLLABORATION & PARTNERSHIPS LEAD, SMARTFISH

“I learned about the Food Made Good Standard from a restaurant that we advise on seafood sustainability, and have been very impressed by both the rigour of the standard and the support provided by the FMG team to make meaningful improvements. I was honoured to be asked to contribute to the consultation on the revised Standard because it allowed us to share the perspective of our organisation, which works directly on the ground with small-scale fishing communities in Mexico. When changes are made to a Standard, it is not always clear how they will affect the producers of the ingredients that restaurants depend on. Ultimately, despite their intentions to improve sustainability, these standards can disfavour or exclude artisanal or small-scale producers. I applaud FMG for their commitment to equity, and for considering every person in the food supply chain who contributes to our dining experiences.”

CARLA MARTINESI, FOUNDER OF CHOMP

“We've dedicated our mission and model around the belief that food surplus is not waste, so we're proud to support the Food Made Good Standard which aligns so closely with ours. It gives the F&B industry a credible framework to measure and ensure a set guideline across all businesses who want to be sustainable instead of just guessing. We are proud to be part of a standard that pushes a wider industry and holds businesses accountable.”

STEPHANIE MCGEE, GOODFISH PROGRAM MANAGER, GOODFISH AUSTRALIA'S SUSTAINABLE SEAFOOD GUIDE

RIBBIN NICHAPA NISABODEE, CORPORATE ENGAGEMENT MANAGER, LEVER FOUNDATION

“We were pleased to contribute to the 2026 Food Made Good Standard consultation because global sustainability standards can help hospitality and F&B businesses turn sustainability ambition into measurable action. By encouraging more plant-rich menus, better animal protein sourcing, and more responsible seafood practices, the Standard provides a practical framework for companies to reduce environmental impact and support a more sustainable food system.”

ELEANOR PENDLE, SUSTAINABILITY CONSULTANT, WATERSCAN

“The SRA promotes the practical realities and ambitions of the hospitality sector when it comes to sustainability. The network is highly trusted, genuinely well intentioned and beloved by its members, so it was a no brainer when the opportunity came to advise on the next iteration of the Food Made Good Standard!”

HUGH JONES AND LYNSEY PENNY, FOOD WASTE PREVENTION SPECIALISTS, WRAP

“We got involved in the consultation because we’ve seen how difficult it can be for hospitality businesses to turn sustainability goals into everyday decisions. A global standard like Food Made Good can help businesses take practical action and recognise progress across different markets.”

PROFESSOR HIROAKI SAITO, RITSUMEIKAN ASIA PACIFIC UNIVERSITY

“As a researcher specialising in human resource management and employee wellbeing, I was pleased to contribute to the consultation and provide perspectives on how sustainability standards can better consider the people who work within the hospitality industry. A global standard such as Food Made Good is valuable because it provides a shared framework for hospitality organisations to translate sustainability ambitions into practical action, while encouraging a more holistic approach that considers environmental, social and organisational sustainability.”

MICHIKO SHIMA, SENIOR VICE PRESIDENT, AGRICULTURE AT THE FAIR LABOR ASSOCIATION

TAKESHI SHIMOTAYA, EXECUTIVE DIRECTOR, THE SUSTAINABLE RESTAURANT ASSOCIATION JAPAN

“Drawing on our experience of implementing the Food Made Good Standard (launched in 2023 in Japan), I believe the Standard provides an important common framework that helps chefs, service teams and others working across the hospitality sector around the world to understand sustainability in a practical and holistic way and translate that understanding into meaningful action. At the same time, it offers the flexibility to respect local food cultures while enabling businesses in different regions to respond to their own sustainability contexts and challenges. I am very pleased to have contributed to this consultation and to the development of the Standard that can help drive sustainability forward and create meaningful change across the global hospitality industry.”

KERRY LYNE, PROGRAMME MANAGER SUSTAINABLE SEAFOOD, MARINE CONSERVATION SOCIETY

“We were pleased to contribute to The Sustainable Restaurant Association’s consultation on seafood sourcing. Hospitality has an important role to play in shifting demand towards more ocean-friendly seafood, and we welcome the new Food Made Good Standard which is informed by our Good Fish Guide — the UK's most comprehensive seafood sustainability tool. Clear, consistent guidance can help make responsible choices simpler and support healthier seas.”

NOËLLE SMITS VAN WAESBERGHE, PROJECT MANAGER, ELLEN MACARTHUR FOUNDATION

“The Food Made Good Standard helps hospitality businesses recognise the influence of the choices they make every day and gives them a practical framework for using that influence to help shape a better food system. That strongly resonates with the Ellen MacArthur Foundation’s work on circular design for food, which showed how design decisions around ingredient selection and sourcing can shape what gets grown, valued and wasted across the wider food system.”

JOEL TOMAS, DIRECTOR OF PARTNERSHIPS, ZERO FOODPRINT ASIA

“I think it’s important to align with like-minded organisations working towards the same goal of making nutritious, responsibly produced food more accessible. Farmers and chefs are intrinsically connected, and standards like Food Made Good can help hospitality businesses better understand where their food comes from and encourage more informed, positive choices.”

REBECCA WOLFF, PROGRAM DIRECTOR, GROUNDSWELL INTERNATIONAL

“As part of my work with Groundswell International, I have the opportunity to collaborate with smallholder farmers who produce and preserve many native and local crops, keeping them available in local markets. The hospitality sector plays an essential role in connecting consumers, producers and businesses. They not only create market opportunities for local producers but also help consumers understand the value of eating locally produced, regeneratively grown crops that reflect communities' cultures, traditions and stories. The Food Made Good Standard encourages hospitality sector businesses to reflect on their power to shape local food systems, food cultures and local markets.”

DEIWI JESUS ZURBARAN ARIAS, ASSOCIATE PROFESSOR AND RESEARCHER, UNIVERSIDAD EXTERNADO DE COLOMBIA

“I was pleased to contribute to the consultation process because sustainability is a key priority for the future of hospitality and tourism. The Food Made Good Standard provides a valuable global framework to guide organisations in advancing more responsible and sustainable practices across the industry.”

JOANNA SAVILL, JEANINE BRIBOSIA AND REBECCA BERNSTONE OF CIRCULAR HOSPITALITY AUSTRALIA (CHA)

“We have been pleased to work with The SRA around the Food Made Good Standard — it’s so important to share knowledge, expertise and experience across the hospitality/F&B industry worldwide. Since partnering with The SRA, we have seen many Australian businesses inspired to seek certification, including some very highly-respected establishments and groups. And the EU-aligned revision is a fantastic achievement with a strong impact well beyond European borders.”

TARA HO, FOUNDER OF TAIWAN'S GREEN DINING GUIDE

“We sincerely appreciate The SRA's continuous optimisation of the Food Made Good Standard. This enables more F&B business operators to enhance their sustainability techniques and knowledge through shared international standards, driving green and sustainable dining in Taiwan toward more comprehensive development.”

PER STYREGÅRD, CO-FOUNDER AND JURY CHAIR, CIRCULAR GASTRONOMY SCANDINAVIA

“We at Circular Gastronomy Challenge know that the path to a better, more circular and sustainable restaurant world and healthier food system in general is a tricky one. We also know that restaurants have the solution to some of the challenges. Therefore, we want to do whatever we can to contribute to the unique initiative of The SRA, and to help refining the intriguingly detailed, constantly developing set of questions which is the basis of the certification."

AMI HOVSTADIUS, CO-FOUNDER AND CEO, CIRCULAR GASTRONOMY SCANDINAVIA

SOFIA B OLSSON, SENIOR CHEF RESTAURANT VRÅ, GOTHENBURG, INITIATOR OF THE NON-PROFIT ORGANISATION FRAMTIDENS KROGKULTUR

“I have reviewed the materials developed for the certification of restaurants under the Food Made Good Standard, and I can attest that they are exceptionally well-researched, rigorous and highly relevant to restaurants that take a holistic approach to sustainability seriously.”

Read more about how the Food Made Good Standard is compliant with ECGT legislation here.

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