The Food Made Good Standard is Better Than Ever! Here's how...
June 2023 sees the launch of the brand-new Food Made Good Standard, a significant update on the tool for the first time since its launch in 2010.
So what’s changed? Read on to learn how we’ve made the most recognised sustainability accreditation for the hospitality industry even better…
Food Made Good goes global
One of the biggest changes we’ve made to the Standard is to ensure that it’s both globally accessible and globally applicable. Now, no matter where you are in the world, you can use our relevant, informed, up-to-date and rigorous framework that can measure, improve and share your sustainability credentials.
What matters now
When it comes to what sustainability really means in practical terms, we know more today than we did in 2010. The new edition of the Standard has been designed to sit in line with the latest developments in best practice, to meet the current needs and abilities of the global hospitality industry, and to reflect the industry’s current sustainability footprint. Here are some of the areas in which we’ve added new topics or adjusted our focus:
-
Our Sourcing pillar has a wider scope than before, allowing us to dive deeper into key issues. These include supplier and trading relationships (particularly around high-risk commodities), traceability, biodiversity and the use of pesticides.
-
Our Society pillar now requires more information around professional development, job security and pay, working conditions, diversity and inclusion and staff health and wellbeing. We’re also examining in greater detail the ways in which a business connects and interacts with its local community, including procurement, financial support, volunteering and skill sharing, amongst others.
-
Under our Environment section, we’ve placed a greater emphasis on carbon emissions – including measuring, reducing and capturing carbon – and added a new section on pollution. This pillar as a whole has an increased focus on circularity and on reuse and redistribution.
Sizing it up
We’ve implemented slightly different versions of certain questions, depending on whether your business is big (11+ sites) or small (1-10). While the questions are based on the same themes, they reflect the reality that bigger businesses have more resources, wider reach and greater legal obligations than small ones.
User-friendly
The previous iteration of the FMG Standard was first developed in 2010. While we have introduced regular updates since then, it was definitely time for a facelift! We took a step back and reviewed our platform with critical eyes – then worked on making it as user-friendly as possible for today’s hospitality professional. Here are just some of the ways in which we’ve improved the platform:
-
We’ve rewritten and/or reformatted many of our questions to improve clarity and make them easier for you to answer.
-
You can now create and manage an account for your organisation. This enables you to work on your assessment at your own pace, returning to the questionnaire whenever you want. You can also add multiple users to an organisation and assign questions to specific team members.
-
Each question has a pop-up with an explanation of the question and definitions of key terms. For those who need more help, there are FAQs and ‘How-to’ guides available.
-
Users can do a ‘quick check’ to check how many questions they have left to answer, and which pieces of evidence are still required. Scores are displayed next to each question and updated in real-time.
-
The new platform is now mobile- and tablet-friendly, making it easier to work into your busy schedule.
For users who’ve previously completed an evaluation, their previous answers will be automatically added, giving you the ability to update and validate rather than starting from scratch. Because all documents are stored in a document library, users can use evidence from previous years – where still in date – and organise evidence as they wish.
We’re very proud of the work we’ve done and are incredibly excited that we’re now ready to bring the new and improved Food Made Good Standard to the global hospitality industry. Together, we can make sure that eating out does good for our planet and our people, wherever we are in the world.
Are you ready to take the Food Made Good Standard and make real strides on your sustainability journey?
Recommended reads
-
Belu and The SRA serve up a new Small Business Guide to SustainabilityBELU AND THE SRA SERVE UP A NEW SMALL BUSINESS GUIDE TO SUSTAINABILITY -
Who is the World’s Most Sustainable Bartender 2023?WHO IS THE WORLD'S MOST SUSTAINABLE BARTENDER 2023? -
Great News! Welcoming a New Partnership with Luxury Restaurant GuideGREAT NEWS! WELCOMING A NEW PARTNERSHIP WITH LUXURY RESTAURANT GUIDE
