Food is essential, satisfying not only our basic nutritional needs but also bringing us together for shared communal experiences. Preparing, sharing and eating food together is at the heart of what it means to be human, and cooks and chefs have always occupied a special place in society, as the artists and architects of our food culture.
But it has become increasingly clear in the early part of the 21st Century that there are problems in our food system. The way we produce, consume and dispose of food has been identified as a key driver in everything from climate change to deforestation, biodiversity loss to obesity, poverty to forced labour, water scarcity to plastic pollution.
As Chefs, the choices that we make about the way we work, the suppliers we select and the ingredients we choose, determine whether we are contributing to these problems or supporting solutions.
And as Diners, we want the choices we make about where we eat, and which businesses we support, to align with the things that we care about, whether that’s animal welfare, low carbon or a fair tips policy.
For both chefs and diners, the complexity of the modern food system means that making good choices can often seem like an impossible task.
We created Food Made Good as a membership program for businesses that wanted to confront this sustainability challenge and for diners that wanted to use the power of their appetites for good.
Our mission is to help businesses operate more sustainably and our vision is that by doing so at scale we can help create a more sustainable food system.
Starting a decade ago with a handful of members, the association has flourished and now supports a community representing around 15% of the UK market (10,000+ kitchens), through which we influence the sustainability of over 1 billion out of home meals a year. Food Made Good has become part of the fabric of the industry in the UK and its annual awards is a highlight of the calendar.
Our new challenge is to amplify the impact and accelerate the change, by helping partners duplicate this successful program in territories worldwide.
WORK WITH US
To accelerate the pace of change and create a more sustainable food system we need to invest in and scale solutions that work.
That’s why we are making Food Made Good available under licence as a successful, ready to deploy, commercially viable programme for cities, states and countries that want to engage and support their food service sector around the sustainability challenge and who recognise that chefs and restaurants have a leadership role to play in changing consumer behaviour.
Licensees pay a one off set-up fee, plus an annual per member fee and receive a customised and translated version of all the tools, content and materials as well as the audit and branding, their own digital platform, full training, ongoing support and membership of a sustainable food movement.
To get started, we work with potential licensees on a guided feasibility study. We provide:
A market research and stakeholder engagement brief.
Engagement presentation slides.
Territory specific One Planet Plate campaign site to test reaction in your market and generate qualified leads.
A business plan template with P&L generator.
Support and introductions.
Food service is in a unique position to amplify the value of the action it takes, not only addressing its own operational and supply chain impacts but demonstrating to the thousands of diners that it serves, how good sustainable food can be and influencing their choices, long after they have left the restaurant.
Food Made Good can help realise this potential; supporting businesses towards long term success, delivering lasting sectoral change and influencing consumer behaviour
WORK WITH US
Inspired by his mother (Restauranteur, teacher, chef), food has played a fundamental part of Giles’ life. This culminated in opening The Good Cook, in 1998, the first ‘social’ restaurant in the UK. This operated alongside the consulting business Giles founded, Good Business, working for some of the world’s largest food businesses in helping them on their sustainability journey. These experiences highlighted the challenge around sustainability in the food service sector and so together with fellow founders, the idea of a sustainability association for restaurants was born.
Hospitality industry veteran, Mark Sainsbury has worked in restaurants and hotels in London for 25 years. He opened the multi award winning Moro restaurant, alongside Sam and Sam Clark in 1997. In 2004 Mark opened his first hotel, the 59-room Zetter Hotel with his partner Michael Benyan. The Group then went on to open Bistrot Bruno Loubet, The Zetter Townhouse Clerkenwell, Grain Store restaurant and in 2015 The Zetter Townhouse Marylebone. Mark co-founded the Sustainable Restaurant Association and serves as a trustee on his own charitable trust the Mark Leonard Trust, the Ashden Awards for Sustainable Energy and the Linbury Trusts.
Andrew Stephen is CEO of the Sustainable Restaurant Association SRA. Before joining the SRA, Andrew worked with 2degrees, on supplier programmes with large scale organisations like Bord Bia, Asda and Unilever. He’s been involved in opening up the sustainability conversation to new audiences and markets in a range of other roles in film production, advertising agencies and social enterprises. He has an MSc in Business Strategy and the Environment as well as an obsession with good food.
Director & CEO
After an early career managing restaurants in London, Simon became involved in offshore and remote location facilities management, deploying accommodation vessels to East Timor for the UN in 1999 and to West Africa for Total and Agip. Simon took responsibility for the increasingly demanding sustainability requirements under these contracts before joining Good Business, Europe’s leading corporate responsibility consultancy, in 2006 to pursue this aspect full time and co-founding the Sustainable Restaurant Association in 2010. Simon is a resident judge for the Mercury awards, chair of the advisory board for Unpackaged and a non-executive director for Farm Wilder and lives in Stroud with an unruly menagerie of children and animals.
Isabel joined The Sustainable Restaurant Association in 2016 having worked as a Sustainability Consultant for Anthesis Consulting Group previously. She has advised clients including Tesco, Nestle, IHG and WRAP on a range of matters from helping to set publicly stated sustainability targets to effective communication of CSR strategies. Whilst at the SRA Isabel has worked with many international businesses including restaurants, hotel groups and transport services across Europe, America and Asia to identify appropriate sustainability standards in line with differing markets. In 2018 she joined the new team at Food Made Good global to support the international expansion. Isabel is currently completing a masters in Sustainable Development whilst living in France.
Digital Manager (SRA)
Having recently completed an MSc in Food Policy, Nell’s dissertation focused on the sustainability of alternative meat sources and wild game in the UK. She has previously worked at the Food Foundation, the National Literacy Trust and family members club Maggie & Rose gaining experience in tech and project management. Nell joined the Sustainable Restaurant Association at the beginning of 2018 to help support delivery of the SRA’s programmes including Food Made Good.