Although we’re ordering 20% less meat when eat outing compared with 15 years ago, and almost a half of us now identify as being flexitarian, many menus are failing to respond to what is not some flimsy here today gone tomorrow fad, but a deep-rooted change in behaviour.
Accelerating change toward a more sustainable food system
Food Made Good is the core programme run by the SRA, bringing foodservice businesses and change makers together around key issues of sustainability. The programme is rooted in the focus areas of the SRA’s Sustainability Framework, and aims to build a community of passionate professionals and consumers working together to make food good for people and the planet.
Our sustainability framework is built on the three pillars: of Sourcing, Society and Environment. This holistic approach to sustainability is currently helping over 6,000 foodservice sites achieve tangible and measurable change.
Our Food Made Good community is the go to place for anyone who shares our goal of making sustainability a part of the DNA of every restaurant and foodservice business. We need to work together if we’re going to create the amount of change that our food system needs. Think of the community as a hub that’s open 24/7 where SRA Members can ask, learn, share and connect.
Round tables, training workshops, thought leadership sessions or simply networking drinks. Food Made Good events allow Members to network and learn from industry leaders. All Members are welcomed to the annual Food Made Good Awards, a highlight in the calendar hosted by iconic chef and SRA President Raymond Blanc OBE
Specific challenges require specific solutions. The SRA delivers a wide range of consultancy services for hospitality businesses of all sizes. Specialist areas include waste, energy and supply chain audits.
Well trained staff lead to greater innovation and efficiency, are less likely to leave and are an essential component of any hospitality business looking to operate more responsibly. SRA Members receive discounted rates on all of the SRA’s CPD accredited Foodservice Sustainability courses.
Thousands of chefs in all types of restaurants and food outlets, from the Michelin-starred ones to fish and chip shops, are among those working with Food Made Good, demonstrating that good food can be produced sustainably no matter the style of venue.
Raymond Blanc OBE, SRA President
Interested in becoming a Member?
Joining the SRA’s Food Made Good programme isn’t just about obtaining a measure of your food business’ sustainability, it’s about pin-pointing where and how your organisation can be more successful. Food Made Good has already empowered thousands of businesses to start talking about their food and sustainability achievements. Joining couldn’t be simpler, just complete our form or leave an enquiry for a member of our team.