In March this year, plans were well underway for an exciting event. However as we know, plans were forced to change, rapidly. So whilst the launch event for Food Made Good Japan had to be put on hold, the work of the team did not. Even before being properly up and running, Food Made Good Japan stepped up to provide the hospitality industry advice and support for coping throughout COVID-19. The brand new Food Made Good Japan website hosted a raft of information allowing businesses to keep up with changing restrictions, offering advice on topics such as food waste and community support, as well as advice for those looking to ensure they re-opened sustainably.With renewed emphasis on local produce, higher animal welfare and awareness of the need for better treatment of those working in hospitality, it is more important than ever that consumers can eat out with confidence. The team demonstrated how Food Made Good Japan can help food service meet these changing consumer expectations.So whilst the planned launch event in March had to be re-designed, we’re thrilled that the online launch this week went as planned. With over 100 attendees, welcome messages flooded in from organisations including, The SRA, Food Made Good Hong Kong, Fair Trade Japan, the Association of Sustainable Labels Japan, and the Global Alliance for Sustainable Supply Chains. Alongside these organisations the 10 founder members were introduced, who represent over 40 sites, from sushi chains to Italian restaurants, fast-food to fine dining, Food Made Good Japan is open to all.A highlight of the event was a message from Chef Shinobu Namae of L’Effervescence, winner of Asia’s 50 Best Sustainable Restaurant Award in 2018. Chef Namae highlighted, “the role of Food Made Good is to unite chefs from all over the world to take sustainability further. Up until now we’ve often been competing with one another, but more thoughtful consideration around sustainability will help us all to move forward together”. A sentiment we fully agree with. The challenge of creating FMG Japan was taken on by Takeshi Shimotaya, an experienced sustainability professional who has worked across industries to develop & implement sustainability strategies & programmes. Takeshi and his team have been working hard for over a year to develop the foundations of Food Made Good Japan and launch with ambitious plans. Already up and running is a Japanese Food Made Good 50 survey, a self-assessment tool allowing businesses to quickly understand and track their sustainability across 50 areas that matter. And watch out for more pins popping up on the One Planet Plate map, as Japanese restaurants highlight their planet friendly dishes.The third outpost of Food Made Good launches against the most challenging of backdrops, but we’re thrilled to have Japan on board and can’t wait to see the impact of the programme in helping to improve the sustainability of food service in a country whose food heritage and traditions play such a huge part of its culture. Working together across borders, Food Made Good aims to influence the sustainability of 10 billion meals eaten out of home every year. Following this week’s launch, and with FMG Greece joining the family in September, progress towards a truly global sustainable food movement is well underway.