Read The Food Made Good 2024 Global Impact Report Now!
WE’RE PROUD TO SHARE WITH YOU OUR 2024 IMPACT REPORT, HIGHLIGHTING OUR GLOBAL GROWTH OVER THE PAST YEAR AND SHOWCASING THE WAYS IN WHICH WE’RE SUPPORTING THE HOSPITALITY INDUSTRY ACROSS THE WORLD.
A growing global movement
We’ve had a big year at The SRA. Following the launch of the updated, globally relevant Food Made Good Standard in 2023, we saw a real jumpstart in the expansion of our network across new countries across the world, and 2024 saw this community really begin to take root. We focused on introducing sustainability to new businesses of all sorts and sizes, through growing the Food Made Good Standard and through valuable impact partnerships, educational communications and a busy calendar of events.
Our 2024 Impact Report maps out this exciting expansion of what has become a truly global movement. This includes the new countries and territories we’ve reached, the on-the-ground global partnerships that are supporting us in bringing the Standard to more corners of the Earth, snapshots of our work throughout the year and some facts and figures that show how this movement is gathering momentum worldwide.
Supporting sustainability in hospitality
The report also delves into how we worked to achieve our goals in 2024. Our mission is to accelerate positive change to build a hospitality sector that is environmentally restorative and socially just. We’re not just pointing the way, but actively supporting restaurants on this journey. We’ve been finding new and effective ways to do this, reaching bigger audiences than ever before and fundamentally changing how F&B businesses around the world operate on a daily basis.
Eager to share our expertise and galvanise change across the sector, we’ve hosted, spoken, chaired panels, and built networks at events across the globe from Manchester to Manhattan, Birmingham to Barcelona, Sicily to Singapore, reaching a cumulative audience of thousands throughout the year.
We’ve forged connections with more businesses and organisations worldwide and used our platform to tell more stories, focusing on the sustainability issues that matter most to the hospitality sector and, crucially, the most impactful and inspiring ways that restaurants and other F&B businesses are tackling these issues.
Through our website, newsletters and social media channels, we’ve highlighted a hotel in Bali that sources salt from indigenous artisans using traditional production methods; a restaurant in Lima that’s cleverly reworking familiar and heritage recipes using local plant ingredients; a Hong Kong chef who cooks meals for 160 people in need every month; and a guesthouse in the South of England where the kitchen has ditched cling film for good — to name just a few.
Check out the Impact Report to learn more about how we work with the hospitality sector to measure sustainability, offer guidance, solve problems and celebrate the incredible resourcefulness and creativity of the people working in foodservice across the world — this never fails to impress us.
You’ll also find our plans for 2025, as we look to find even more ways to make sustainability not only the right choice for F&B businesses, but the obvious one. Watch this space!
Interested in finding out how the Food Made Good Standard can help your business find direction and celebrate your sustainability wins? Read more here or drop Will a line with any questions at will@thesra.org.
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Jocelyn heads up our Marketing & Comms team and is responsible for managing our content strategy, growing our audience and building our global reputation. Jocelyn holds a BSc in Hospitality Management and an MSc in Food Culture & Communications, and is a member of the Irish Food Writers’ Guild. Her background includes on-the-ground F&B experience; a decade of food writing, editing and publishing; content creation for some of Ireland’s biggest food brands; and developing the content strategy for a suite of menu management and carbon tracking software.
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