We all love food.

WE LOVE IT FOR THE WAY IT NOURISHES AND STIMULATES
AND WE LOVE THE WAY IT BRINGS PEOPLE TOGETHER.

BUT ITS INCREASINGLY CLEAR THAT THE WAY WE PRODUCE, PREPARE,
CONSUME AND DISPOSE OF FOOD IS AT THE HEART OF MANY OF
THE ENVIRONMENTAL, SOCIAL AND ETHICAL CHALLENGES WE FACE.

FROM CLIMATE CHANGE TO TOXIC POLLUTION, OBESITY
TO POVERTY, DEFORESTATION TO SPECIES EXTINCTION, THE WAYS IN
WHICH OUR CURRENT FOOD SYSTEM IS IMPLICATED IN GLOBAL
CHALLENGES ARE BECOMING MORE EVIDENT EACH DAY.

THIS IS A COMPLEX GLOBAL PROBLEM
TO WHICH THERE IS
NO SINGLE, SIMPLE SOLUTION.

IT WILL TAKE A COMBINATION OF CUSTOMER DEMAND, EMPLOYEE ACTIVISM,
CAMPAIGNING PRESSURE, BUSINESS LEADERSHIP AND GOVERNMENT
ACTION TO RESHAPE THE FOOD SYSTEM TOWARDS SOMETHING THAT IS
HARMONIOUS, ETHICAL, EQUITABLE AND REGENERATIVE.

WE BELIEVE THAT CHEFS AND RESTAURANTS, AS THE
ARCHITECTS AND VISIONARIES OF FOOD CULTURE, HAVE A
LEADERSHIP ROLE TO PLAY IN ACHIEVING THIS TRANSITION.

WE CREATED THE FOOD MADE GOOD PROGRAM TO HELP INDIVIDUAL
BUSINESSES SEIZE THE OPPORTUNITY TO OPERATE MORE SUSTAINABLY
AND ARE CONVINCED THAT, BY DOING SO AT SCALE, BY CHANGING
ITSELF AND INFLUENCING ITS CUSTOMERS THE SECTOR CAN PLAY
A POWERFUL ROLE IN CHANGING THE FOOD SYSTEM FOR GOOD

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