The Sustainable Restaurant Association (SRA) has unveiled its new Food Made Good sustainability rating, with the aim of standardizing the measurement of sustainable action and achievement in hospitality.
Going forward, the SRA will only promote those businesses that have submitted their credentials for assessment and “demonstrate genuine impact on the serious issues affecting people and the planet”.
The move was made in an attempt to crackdown on greenwashing, and the Competition and Markets Authority has given all businesses until 1 January 2022 to substantiate their environmental claims or face sanction.
The Food Made Good rating is a third-party certification restaurants need not only to ensure they are legally compliant, but also to give consumers the reassurance they crave.
The SRA is also removing its membership paywall, with the aim to create an “online community hub” which will “enable users to ask and answer questions, and to share the extensive expertise, knowledge, tools and resources developed together over the last decade”.
Juliane Caillouette-Noble, managing director of the SRA, said: “By focusing our attention on certification, we are showing both the industry and the millions of people who support it that action speaks way louder than intention. By highlighting tangible examples of positive change with data to support it, we will provide the industry as a whole and all who work in it with the credibility they deserve.
“It is no longer enough for operators to signal their credentials through membership of an association, they must take substantive action. Now, rather than paying to join Food Made Good, businesses will pay to certify, as we continue to deliver the gold standard for measuring sustainable action in hospitality – the Food Made Good Rating.”
She added: “The SRA is more certain than ever that to meet this, the tastiest challenge, now is the time for every hospitality business and employee around the world to commit to act and join the Food Made Good movement and we’re putting the tools in the palm of their hands. Our ambition is to engage with 100,000 kitchens by 2025.”