Our team

Juliane Caillouette Noble guides The SRA on its mission to accelerate change toward an environmentally restorative and socially progressive hospitality sector. She joined the team in 2016, following five years leading Jamie Oliver’s programmes to improve school food and food education in the UK. Over the past decade, Juliane has worked at the forefront of sustainable hospitality, engaging directly with chefs, restaurateurs and foodservice leaders around the world. She regularly speaks to global audiences, championing the role of hospitality in changing our food systems for the better. 

Jackie is a Chartered Accountant with several years' experience working in the hospitality industry, previously the Finance Director of PizzaExpress for over 10 years. She is a commercial thinker and brings together her experiences of finance and other core functions to drive business performance. Jackie supports our team in identifying ways to improve effectiveness and growth.

Karen heads up The SRA's communications function in APAC covering the following territories: Hong Kong, Singapore, Taiwan and Japan. With 13 years experience in PR and communications, Karen has worked in Ireland, the UK and Hong Kong in agency and in-house roles with a variety of consumer and hospitality brands. Specialising in strategy development and implementation, brand positioning and advocacy, Karen most recently ran a regional hospitality and luxury lifestyle PR agency in Hong Kong.

Will leads on driving our growth with new partners and businesses using the Food Made Good standard globally. Will’s background crosses both hospitality and sustainability; spending a number of years working at Diageo in particular on their work with hotels, before moving to Fairtrade. During his time there, he led teams focused on partners within the ‘Out of Home’ channel, before establishing the new Partnership Development team. 

Julia manages the Food Made Good Standard, The SRA’s signature tool to measure and drive sustainability in the hospitality sector. Julia has built her career in food and sustainability, first selling chocolate in London’s Borough Market before moving on to UK food waste charity FareShare and then to B Corp certified chocolate manufacturer Valrhona, where she worked for eight years as Sustainability Project Manager.

Agatha has a BSc in Marine Geography and MSc in Marine Ecology & Environmental Management. She is also a qualified BSAC Diving Instructor and, after her studies, did a lot of postgraduate research in Scotland and abroad in Egypt and Greece focusing on marine sustainability. When returning home to her London roots, she worked in an accountancy firm for a number of years. This led naturally to working at The Sustainable Restaurant Association within Finance and Operations, where she can blend both worlds.  

Jocelyn leads our Marketing & Comms team and is responsible for growing our audience and solidifying 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 hospitality experience; over a decade of food writing, editing and publishing; bespoke 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.

Isabel leads The SRA's team of consultants delivering the Food Made Good Standard, as well as leading on a range of international projects and partnerships. Isabel has worked with a range of hospitality businesses, from international travel and hotel groups to global corporate caterers, universities and single-site restaurants to help deliver the Food Made Good Standard and drive sustainability progress across the sector.

Montse brings 15 years of hands-on hospitality experience to The SRA, having mostly worked leading bakeries — including her own — before she joined the team. As a member of our Delivery Team, she audits Food Made Good Standard submissions, leads on partnerships like The World's 50 Best, and supports businesses across a wide range of international projects, working both in English and her native Spanish. Montse also holds an MA in Anthropology of Food from SOAS, where her research explored identity negotiation through food choices.

From ideation to execution, Hannah takes charge of driving the direction of our digital channels, ensuring cohesive and impactful messaging across all our owned platforms to effectively engage key audiences. Hannah's background lies in managing PR accounts for some of London's top chefs and restaurateurs, and for the past few years, she has overseen the complete marketing mix for Chinatown London. Passionate about global travel and exploring diverse cuisines, Hannah is always on the lookout for uncovering tucked-away eateries to indulge in the world's best culinary delights.

Rosie sits on the Delivery team, working with clients to manage and deliver their Food Made Good Standards. Rosie started her career at The SRA in 2018 as an intern, later working on key projects. She then moved to in-house roles at a large contract caterer, including leading the sustainability efforts for a large university contract. In 2025, she spent six months travelling the world, investigating food cultures and sustainable practices everywhere she went. She is currently studying a Masters in Food Policy at City St George's University.

Kate brings experience across hospitality, FMCG and the third sector to her role at The SRA. She manages complex global partnerships to grow uptake of the Food Made Good Standard and support a more socially progressive, environmentally restorative hospitality sector. Before joining The SRA, Kate led ESG strategy at THE PIG hotels and previously worked in Twinings’ Social Impact and Sustainability team, improving quality of life in tea‑growing communities. She loves to travel and explore how different cultures and cuisines are shaping a sustainable future for food.

Claudia is part of the growth team at The SRA and is responsible for growing our hospitality network across Europe. Claudia's background lies in FMCG across the plant-based sector, working in account management at Minor Figures oat milk and in customer development at Planted plant-based meat alternatives. She is a keen traveller, having spent two years living in Australia and four months in Bali, and is passionate about nutrition, engaging in further study of the topic in her spare time.

Clare works across the Growth and Delivery teams, supporting the expansion of The SRA's hospitality network across Asia and contributing to the delivery of Standards in the region. With a background spanning tourism and aviation — from destination marketing to in-house sustainability practice — Clare holds an MSc in Environmental Management and brings practical sustainability knowledge alongside a passion for local community-building and environmental protection. Outside of work, Clare is usually found exploring local food scenes and neighbourhoods (including tracking down locally-farmed ingredients like lemon from Hong Kong!).

Emily brings over a decade of experience working at the intersection of sustainable food systems, education and hospitality to The SRA. As a member of the Delivery team, she works with clients to deliver the Food Made Good Standard. Holding an MA in Food Studies and an MSc in Education Futures, her background as a food systems education practitioner and researcher has contributed to programming design for both the public and private sectors and advanced understanding of interdisciplinary learning as it relates to food, cooking and sustainability.