Raymond Blanc

Since 2010, The Sustainable Restaurant Association (The SRA) has been setting the sustainability standard for the food and beverage industry, connecting companies around the world to accelerate change towards a socially progressive and ecologically restorative hospitality sector. This is achieved through the world’s largest sustainability certification, specifically tailored to the sector: the Food Made Good Standard. This Standard is awarded to restaurants and other food and beverage businesses worldwide that meet a set of rigorous, measurable criteria in three main areas: Sourcing, Society and Environment. The certification aims to encourage, support and recognize sustainable practices in these industries on a global scale.
The Food Made Good Standard evolves what it means to be a sustainable restaurant in the 21st century, taking a holistic and comprehensive view of what sustainability should mean for the hospitality industry. Following this approach means that a restaurant not only minimizes food waste, carbon emissions or water use, but also implements sustainable sourcing policies, designs menus that benefit both people and the planet, treats its staff with compassion and dignity, and gets involved in the local community. By providing ongoing support and practical guidance, the Standard encourages food and beverage companies to progress on their sustainability journey.