Why Now is the Right Time for Sustainable Hospitality in Australia

Businesses across Australia can now sign up to assess their sustainability and celebrate their progress with the Food Made Good Standard, the global certification designed for the hospitality sector. Our new partnership with Innavi was officially launched and Food Made Good welcomed into Australia at an event today, 6th May, in Victoria by Farmer's Daughters, Melbourne, generously sponsored by eWater. The milestone was marked with a panel discussion chaired by Kelly Steele, Head of Growth at Innavi, with a panel of experts to speak on the topic of ‘Small Changes, Big Impact: Driving Sustainability through Hospitality’ and what this means for Australian F&B businesses. 

The speaker line-up included Juliane Caillouette-Noble, Managing Director of The Sustainable Restaurant Association; Emil Kroell, Foodservice Specialist at End Food Waste Australia; Julianne Bagnato, Operations Manager at Brae Restaurant, the first Food Made Good-certified business in Australia; and Alejandro Saravia, Chef Owner at Renascence Group.  

Australian restaurants see a growing demand for sustainable dining 

Despite the cost-of-living crisis, dining out remains an important part of Australian culture, with an average growth of 31% predicted for the sector in 2025. That said, there’s no escaping the fact that this is a challenging time for hospitality here — as it is elsewhere across the globe. The sector continues to struggle with a shortage of skilled workers; rising costs across everything from labour and utilities to ingredients; and supply chain disruptions caused by seemingly never-ending political upheaval and extreme weather events.  

While some operators may be tempted to abandon their ESG goals to focus on simply staying afloat, what we see play out time and again is that embracing sustainability can actually support businesses through times of economic pressure, helping to reduce operational costs, boost reputation and customer loyalty, attract and retain staff, and reassure stakeholders.  

What’s more, sustainability is becoming a key driver for hospitality customers in choosing where they spend their money. 

Interest in planet-friendly dining options is growing; in fact, a study conducted by POS and payments platform Lightspeed highlights that sustainable food sourcing is the single biggest expectation Australian customers have of food businesses in 2025. The industry is already responding to this; 51% of hospitality businesses plan to prioritise sustainably sourced ingredients in 2025 (up from 30% last year), with 43% planning to offer more vegan or plant-based options (31% in 2024). Low- and no-alcohol beverages are also growing in popularity, with 47% of businesses aiming to expand their alcohol-free offerings. 

“Australian diners care about more than just great food — they want venues that align with their values,” said Nicole Buisson, Lightspeed’s Managing Director for APAC. “[…] Offering excellent food and drinks is still key, but showing a commitment to ethical and sustainable practices can make a difference in today’s competitive market.” 

Similarly, innQuest predicts that sustainability will be a key differentiator in the Australian hotel industry by 2030, with properties seeking to impress guests through initiatives like energy efficient infrastructure, water conservation and waste and emissions reduction programmes. ‘Eco-friendly guest experiences’ will also be in high demand, including local, responsibly sourced food — and ‘green’ certifications will be an important part of how businesses tell those stories. 

This is where the Food Made Good Standard really shines; as a respected third-party certification that is deliberately evidence-driven and robust, it provides a credible way for any F&B business to talk about its sustainability efforts.  

Now is the moment: a call to action for Australian hospitality 

Australia bears the brunt of many of the worst effects of the climate crisis, with devastating bushfires and drought becoming ever more frequent. The biodiversity crisis is also unfolding here at an alarming rate, with ecosystems in danger of collapsing and over 2,000 species under threat of extinction. 

With these separate but intertwined crises at critical points, our business decisions today will make all the difference to tomorrow’s food landscape. Relying heavily on food and water supplies, it’s also true that the F&B sector will feel the effects more sharply than most should things continue to worsen.  

The global hospitality industry now has both the responsibility and the opportunity to create real, positive change, both upstream through the supply chain and downstream in how we influence our customers’ food choices. Designing a menu must be a conscious and responsible act as well as one of creativity.  

“Australia’s size and remoteness are both a gift and a curse,” says Rohan Park, a freelance chef in Western Australia. “Chefs don’t always design menus with seasonality or locality in mind.” He points to the unnecessary carbon footprints attached to transporting ingredients over long distances across the country or from overseas — but sourcing locally does more than just reduce transport-based emissions. It also keeps money in regional economies, brings unique local character and flavour to your menus, and builds strong supply chains that can better withstand disruptions. This is just one of many ways in which embracing sustainability can support your business as well as our planet. 

Food waste is one of the biggest things that needs to change, says says Chef Tom Haynes, Executive Chef at Fiveight Hospitality. "It’s not just a waste of resources, it’s a hit to the bottom line and a strain on the environment. But the solution is in our hands: by running leaner kitchens, making smarter decisions with stock and respecting ingredients from start to finish, we can significantly reduce waste and create a more sustainable future for hospitality." By doing so, businesses will also increase efficiency, boost creativity and, importantly, reduce costs.

“Climate change is a massive factor affecting hospitality in Australia,” says Steven Finch, Executive Chef at Hillarys Beach Club, Perth. “Sharing this knowledge with staff and customers is challenging, but we need to get everyone on board to understand and help improve what we are doing.” 

“It’s time for us to stop waiting for governmental enforcement or incentives and start leading by example,” says Kelly Steele, Growth Manager at Innavi. “The hospitality sector requires education, strong leadership and allies who are committed to pushing for meaningful change. By taking the initiative, we can collectively make a significant impact and foster a culture of sustainability that benefits both businesses and the environment.” 

A laid-back, high-end experience

The nuances of Australian culture have created a foodservice sector with a unique and vibrant character. “It’s difficult to pinpoint exactly what sets Australian hospitality apart,” says Kelly Steele, Growth Manager at Innavi. “One of the most significant factors is the country's strong cultural melting pot, which enriches our cuisine with a variety of flavours and traditions, further enhanced by the fabulous array of local and indigenous ingredients.” 

“Aussie hospitality is the ability to blend cultures and make everyone feel welcome,” says Billy Crombie, Co-Owner of Babaji’s Kerala Kitchen in the hills outside Melbourne. “For us at Babaji’s, our South India and Australian cultures enrich each other with their own strengths — while the food on your plate is still uniquely Australian.” 

"Australian hospitality is defined by authenticity and approachability. It’s a culture that thrives on fresh, local produce, diverse flavours and a team-first mentality," says Tom. "The service may be casual, but it’s always on point — there’s no pretentiousness, just genuine care. In Australia, it’s all about good food, great company, and a relaxed atmosphere that invites guests to feel at home."

“This combination of cultural richness, culinary creativity and genuine hospitality truly makes dining and service in Australia a distinctive experience compared to anywhere else in the world,” adds Kelly. “The welcoming nature of Australians creates a laid-back, yet high-end experience.” 

Now, it’s time to watch this incredible industry step up to the challenge of embracing sustainability across all facets of operations, changing the narrative and helping to write a better food future for all of us. At the same time, these businesses will be increasing their own resilience, building stronger foundations that can withstand any turbulent times ahead. 

What the Food Made Good Standard brings to Australian businesses 

Developed especially for food businesses of all shapes and sizes (from street food to fine dining, with every sort of restaurant, café, caterer, hotel, bar and pub in between), the Food Made Good Standard is a holistic certification encompassing everything that sustainability should mean for a modern hospitality business across three pillars: Sourcing, Society and Environment. Undertaking this work means a restaurant is not only minimising food waste, carbon emissions or water use, but also implementing responsible sourcing policies, designing menus that are good for both people and planet, treating staff with compassion and dignity, and getting involved in the local community.  

The Food Made Good Standard assesses behaviour, measures action, celebrates progress and provides a roadmap towards further improvement. Rooted in practical actions that hospitality businesses can take, the Standard provides clear direction, support and — ultimately — a respected, recognised third party certification that your customers and stakeholders can trust.  

Are you a hospitality business in Australia with a commitment to sustainability and a desire to keep improving? Get in touch with Karen Finnerty at karen@thesra.org to talk about how the Food Made Good Standard can support your journey and celebrate your successes!  

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