OUR IMPACT

Food Made Good measures its impact at the business level in the way it helps food service providers operate more sustainably and at the aggregate level in the way that this helps create a more sustainable food system.

FOOD SERVICE PROVIDER

INDUSTRY

By identifying, prioritizing and supporting member action, Food Made Good has helped numerous food service businesses operate more sustainably and reap the rewards from doing so.

Some examples are outlined below.

1

“Helping Eurostar towards its goal of halving plastic on board its trains’ by 2020.”

Edward Brett, Catering Product & Service Assistant Manager, said: “The SRA has played an important role in helping Eurostar work towards achieving the ambitious target of halving plastic on board trains by 2020. With expert advice from the SRA, Eurostar has recently made the switch to a water bottle made of 51% recycled plastic and has also changed a number of other single use plastic items on board our services.”

Robyn Lynes, Commercial Director, National Theatre, said: “The impact has been felt in every aspect of what we do, that’s from the organisation’s head of environmental responsibility who came and witnessed how we were implementing their plans at an operational level, to all of the 1,000 staff who we feed on a daily basis, as well of course as our customers. The SRA have not only helped us understand our own practices, but also formulate solutions.”

2

“Helping the National Theatre improve sourcing, reduce plastic and engage staff and customers.’

3

“Helping CH&CO improve its CSR strategy across 700 sites.”

Emma Hill, Head of Food, Health, Safety and Environment said: “We needed to bring together our different departmental goals to ensure our CSR Strategy had an inclusive result. Working with the SRA on a series of strategic workshops has led to a CSR strategy which is now embedded within the company culture.”

Grainne Carberry, Director of Catering Services, said: “The SRA helped guide FoodSpace in all sustainability issues so that we could feel confident that the food we serve would not only taste good but would do good too. The SRA have helped us to strive towards being the market leader in sustainable food practices thus leading the way in our industry towards a more sustainable fresh approach to contract catering.”

4

“Helping Foodspace cultivate relationships with local growers and producers building a community of like-minded people who are passionate about real food.”

By working as a trusted partner with decision makers in food service businesses, Food Made Good has been able to effect change across a wide variety of food sustainability issues that align with global goals and initiatives.

We influence over 1 billion meals served per year to help fight:

1

Food Waste:
Contributing towards SDG 12.3: Halving per capita food waste by 2030.

9

First sector research to establish benchmarks for plate waste, prep waste and spoilage.

9

Food waste audit program for 100 London restaurants that reduced waste by 6 tons on average per year.

9

Campaign to change diner behaviour around “doggy bags” and e-learning to help restaurants halve food waste.

2

Climate Change: Contributing to Eat Lancet’s planetary health diet shift: 50% per capita reduction in meat consumption.

9

Flip the menu campaign that helped restaurants make veg the star and meat the side.

9

Launched the One Planet Plate movement, working with over 1,500 restaurants to put the most sustainable dish on the menu and talk to customers about it.

9

Author of ‘the tastiest challenge’ impact report.

3

Biodiversity Loss: Contributing to SDG 14 and 15 through promoting a food system that treats land and oceans with respect.

9

Partner to WRI and the Cool Food Pledge to reduce the environmental impact of food procurement.

9

Board member and founding signatory of The Courtauld Commitment, to reduce the environmental footprint of UK food by 25% by 2025.

FOOD SERVICE PROVIDER

INDUSTRY

By identifying, prioritizing and supporting member action, Food Made Good has helped numerous food service businesses operate more sustainably and reap the rewards from doing so.

Some examples are outlined below.

1

“Helping Eurostar towards its goal of halving plastic on board its trains’ by 2020.”

Edward Brett, Catering Product & Service Assistant Manager, said: “The SRA has played an important role in helping Eurostar work towards achieving the ambitious target of halving plastic on board trains by 2020. With expert advice from the SRA, Eurostar has recently made the switch to a water bottle made of 51% recycled plastic and has also changed a number of other single use plastic items on board our services.”

2

“Helping the National Theatre improve sourcing, reduce plastic and engage staff and customers.”

Robyn Lynes, Commercial Director, National Theatre, said: “The impact has been felt in every aspect of what we do, that’s from the organisation’s head of environmental responsibility who came and witnessed how we were implementing their plans at an operational level, to all of the 1,000 staff who we feed on a daily basis, as well of course as our customers. The SRA have not only helped us understand our own practices, but also formulate solutions.”

3

“Helping CH&CO improve its CSR strategy across 700 sites”

Emma Hill, Head of Food, Health, Safety and Environment said: “We needed to bring together our different departmental goals to ensure our CSR Strategy had an inclusive result. Working with the SRA on a series of strategic workshops has led to a CSR strategy which is now embedded within the company culture.

4

“Helping Foodspace cultivate relationships with local growers and producers building a community of like-minded people who are passionate about real food”

Grainne Carberry, Director of Catering Services, said: “The SRA helped guide FoodSpace in all sustainability issues so that we could feel confident that the food we serve would not only taste good but would do good too. The SRA have helped us to strive towards being the market leader in sustainable food practices thus leading the way in our industry towards a more sustainable fresh approach to contract catering”.

By working as a trusted partner with decision makers in food service businesses, Food Made Good has been able to effect change across a wide variety of food sustainability issues that align with global goals and initiatives.

We influence over 1 billion meals served per year to help fight:

1

Food Waste: Contributing towards SDG 12.3: Halving per capita food waste by 2030

9

First sector research to establish benchmarks for plate waste, prep waste and spoilage.

9

Food waste audit program for 100 London restaurants that reduced waste by 6 tons on average per year.

9

Campaign to change diner behaviour around “doggy bags” and e-learning to help restaurants halve food waste.

2

Climate Change: Contributing to Eat Lancet’s planetary health diet shift: 50% per capita reduction in meat consumption.

9

Flip the menu campaign that helped restaurants make veg the star and meat the side.

9

Launched the One Planet Plate movement, working with over 1,500 restaurants to put the most sustainable dish on the menu and talk to customers about it.

9

Author of ‘the tastiest challenge’ impact report.

3

Biodiversity Loss: Contributing to SDG 14 and 15 through promoting a food system that treats land and oceans with respect.

9

Partner to WRI and the Cool Food Pledge to reduce the environmental impact of food procurement.

9

Board member and founding signatory of The Courtauld Commitment, to reduce the environmental footprint of UK food by 25% by 2025.

GLOBAL GOALS

It’s clear that we need to consider the way we produce, consume and dispose of food if we are to achieve the Sustainable Development Goals. Food Made Good provides a vehicle for engaging the food service sector around all of these issues as well as harnessing the power of chefs and restaurants as influencers. We are convinced that strategies which exclude the food service sector are not only incomplete but are missing a golden opportunity to accelerate progress towards meeting the goals.

Sustainable development goals
Chart sowing sustainable development goals

PARTNER WITH US

Get in touch if you would like to help chefs and restaurants in your country, city or state with practical guidance on sustainability and a custom built platform to foster collaboration and accelerate change.