The Food Made Good Standard: Meet the Contributing Experts
Developing the new Food Made Good Standard took, as they say, a village. To make sure we made the tool as relevant, useful, up-to-date and comprehensive as possible, we called in the advice of people who are experts in their fields, ranging from hospitality professionals with a wealth of experience to globally-recognised organisations. Read on to learn more about the esteemed contributors who gave their time to peer review our Standard and help to make it the best it can be. The team at The Sustainable Restaurant Association is extremely grateful to each one of them.
Hospitality professionals
CH&CO
“The Food Made Good framework has been the benchmark for restaurant sustainability for over a decade and a mark we are proud to hold. In that decade, the way we approach sustainability as a society has shifted, and it is vital that the framework grows to accommodate this, whilst striving for ambitious change across our industry. That’s why I am proud to have contributed to the development of the new standard.”
– Clare Clark, Head of Sustainability, CH&CO
About CH&CO:
Creating exciting, memorable food and service experiences is what CH&CO is all about. Great food and hospitality bring people together whatever the location, whatever the occasion. Their expertise and enthusiasm span the diverse hospitality sector and their talented teams of chefs and service professionals operate across the UK and Ireland in workplaces, schools, venues, visitor attractions, healthcare, livery halls, stadia and events. CH&Co is committed to operating in a responsible and sustainable way and is proud to hold the top-level three-star Food Made Good rating from the Sustainable Restaurant Association.
The Heart with Smart Group
“The Food Made Good Standard is still the main industry benchmark for hospitality operators looking to understand how they are performing against a broad set of ESG-related criteria. We have been supporters for many years and were delighted to be involved in setting the new standard to ensure it stays relevant to the sector and continues to raise the bar on our collective ambition.”
– Steve Packer, Chief Infrastructure and Sustainability Officer, Heart With Smart Group
About The Heart with Smart Group:
The Heart with Smart Group are the franchise operator of Pizza Hut Restaurants in the UK, and also operate as a franchisee of itsu.
Rick Stein Group
“The framework of the Food Made Good Standard helps us to drive improvement internally by focusing our efforts on current industry best practice and the collaborative approach to constructing the standards serves to make it a trusted go-to ‘action plan’. Most importantly, our relationship with the SRA is a partnering to bring about improvement, not just an audit.”
– Jack Stein, Chef Director; Simon Smith, Purchasing & Supply Chain Manager; Fergus Coyle, Executive Chef
About Rick Stein Group:
Rick and Jill Stein opened The Seafood Restaurant, Padstow in 1975. Since then, the business has grown across the south of England and now has 10 restaurants, hotel rooms, shepherds’ huts, a cookery school, four shops and an online shop. Rick and Jill are still at the helm, with their three sons Ed, Jack and Charlie all involved in the family business.
subject experts
The Ellen MacArthur Food Initiative
“The Food Made Good Standard sets an important common goal as the hospitality industry continues to work towards reducing its environmental impact, and offers an exciting opportunity to give those doing the most the recognition they deserve. The Foundation is pleased to have supported the development of the Standard, ensuring it remains relevant as we transition towards a circular economy.”
– The Ellen MacArthur Food Initiative
About The Ellen MacArthur Food Initiative:
The Ellen MacArthur Foundation is a charity committed to creating a circular economy, which is designed to eliminate waste and pollution, circulate products and materials (at their highest value), and regenerate nature. It’s an economic system that delivers better outcomes for people, and the environment. The Food Initiative drives systemic change towards a food system that enables natural ecosystems to thrive as a result of the way in which we grow and produce food.
Stephen Akester, independent fisheries management adviser
About Stephen Akester
Stephen Akester was the Director of specialist fisheries consultancy MacAlister Elliott & Partners from 1978 to 2019. He is now consultant to the World Bank on fisheries management. Stephen is experienced in the management of fisheries in Africa, Middle East and South Asia, working with governments, private sector and fisheries communities to improve management practices, fishing methods, fish processing and marketing.
WRAP
About WRAP:
WRAP is a climate action NGO working around the globe to tackle the causes of the climate crisis and give the planet a sustainable future. WRAP brings together and works with governments, businesses and individuals to ensure that the world’s natural resources are used more sustainably.
Zero Carbon Forum
About Zero Carbon Forum:
The Zero Carbon Forum is the hospitality sector collaboration, bringing the sector together to reach sustainability targets with more speed, efficiency and profitability as a united effort.
We’d also like to express our gratitude to REGA (The Danish Restaurant Association), The Ethical Trade Initiative and Riccardo Valentini of the Barilla Institute for their valuable contributions.
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