To accelerate change towards an environmentally restorative and socially progressive hospitality sector, the SRA works with businesses from across foodservice, as well as like-minded industry bodies, campaign groups and businesses that supply the sector through our signature programme, Food Made Good.
Sitting at the intersection between foodservice and the sustainable food movement, the SRA defines sustainability for the sector, assesses behaviour, measures action and celebrates progress.
FOOD MADE GOOD
This is the SRA’s signature programme for driving and sustaining positive change across the global food service sector.
Food Made Good is the largest global community for driving sustainability in hospitality. Our industry standard sustainability framework, Food Made Good rating, and online community provides over 10,000 kitchens around the world with all the tools they need to be leaders in sourcing and serving sustainable food and measuring progressive action.
ONE PLANET PLATE
One Planet Plate brought to you by HSBC, is a global restaurant campaign to put sustainability on the menu – a chance for chefs worldwide to demonstrate to diners in food form how they’re contributing to a better food future.
Faced with a full menu of dishes to choose from, it can be hard to feel confident they’re making the right choice, even in the most ethical restaurant.
A One Planet Plate is effectively the chef’s sustainable special – his or her responsible recommendation.
The SRA has been working for over a year with our partners to develop a strong project plan and recruit members to take part, as well as travelling to Italy to attend a conference and meet key bureaucratic requirements.
FOOD MADE GOOD
Since launching with 50 member sites in 2010, Food Made Good has expanded its influence and impact to more than 10,000 foodservice sites around the world.
This constantly growing group of restaurants, cafés, pubs, workplace and university caterers is guided, assessed, recognised, supported and inspired to reach for ever higher standards of sustainability in three main ways:
This provides foodservice businesses with a manageable means of understanding, reviewing and acting on the issues that matter.
Ten key areas of sustainability are divided under three pillars – Sourcing, Society and Environment, reflecting the need to focus on the food that’s sourced and served as well as the impact that has on the people growing, rearing, cooking and serving it, as well, of course, on the planet.
The ‘rating’ as it’s known, is the key tool for assessing how successfully a business is addressing the ten key areas of the sustainability framework and for tracking their progress and that of the industry.
Once a member completes the online self-assessment, a percentage score is calculated and this is then, for those businesses achieving the requisite thresholds, one, two or three stars.
This provides businesses with a third-party accreditation, demonstrating to customers, staff and other stakeholders, including potential investors, a credible assessment of commitment and execution of all things sustainable.
Every year the Food Good Awards recognise and celebrate the individuals and businesses at the forefront of the sustainable food movement.
The 20 categories, including one award for each of the ten key areas of the sustainability framework, provide the perfect platform for businesses to communicate the successful initiatives and innovative ideas they have implemented over the previous 12 months.
Finalists’ submissions also offer inspiring examples for others in the industry to emulate.
A problem shared is a problem halved, or maybe even solved.
The Food Made Good online community is a thriving space where businesses can connect to seek solutions for their sustainability challenges, share successes and communicate with like-minded individuals who are committed to meeting the same goals.
Issue specific conversations and threads, alongside the portfolio of accompanying tools and resources provide users with a genuine depth of support on their journey.
ONE PLANET PLATE
One Planet Plate is a global campaign that enables diners to vote with their fork for a better food future by dining at participating restaurants and choosing these ‘sustainable specials’.
Since its launch in 2018, more than 200 chefs, have taken the opportunity to contribute their recipe for a One Planet Plate, a dish that encapsulates their ethos and crucially is climate-kind.
Diners can discover and digest the recipes online on the One Planet Plate website or choose from one of the 2,000+ eating out destinations to find out what delicious sustainable food actually looks, smells and tastes like.
feature more veg
have a lower
include better meat
Source Fish Sustainably
waste no food
Engaging EU citizens to adopt a sustainable and healthy diets.
The SU-EATABLE LIFE project has received funding from the LIFE program of the European Union.
This collaborative project aims to engage EU citizens to adopt a sustainable and healthy diet that results in reduced carbon and water footprints, through the implementation of a series of activities in university and company canteens.
The long-term objective is to contribute to a substantial reduction in CO2 eq emissions and water saving in EU via citizen education and active engagement. The SRA is working in partnership with the Barilla Centre for Food and Nutrition, Wageningen University and greenApes to achieve this.
Over the past year the SRA has been working with the partners to develop the proposal submitted in 2016 into a workable project plan. This has included recruiting members (The University of Worcester, Artizian Catering, City University and Fooditude Caterers) to take part in the project, as well as meetings between the partners.
The SRA attended the BCFN annual international conference and launched the project to a room of over 400 people, as well as having the first EU LIFE monitoring visit at Barilla headquarters in Parma. The partners have attended two meetings in the UK to meet several contract catering and university members to discuss the co-design of the project.
Over the coming year the experimentation phase of the project starts. Working with the sites in the UK, as well as the Ducati and Barilla Novara canteens in Italy, a series of experiments will be launched to encourage and educate canteen eaters on sustainable diets.
Partially this will be through an edu-content app called greenApes, alongside using One Planet Plate (in the UK) to distinguish which dishes that day are environmentally friendly.
The predicted shift towards more sustainable diets will be measured by shifts in sales and procurement, to ultimately finish the project with data on the tangible impact of the project, which will be discussed at conferences across the EU.
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