FOOD
MADE
GOOD
Food Made Good
Food Made Good is a membership community of businesses driven by the Sustainable Restaurant Association dedicated to making every meal served out of home as sustainable as possible
From high end to high street, street-food staples to workplace canteens, and from independent cafés to Michelin-starred restaurants
what's new?
#foodmadegood
@The_SRA
August 22 marked the UK’s #earthovershootday when humanity’s demand for ecological resources and services in a given year exceeds what Earth can regenerate in that year
FEATURED
Recent consumer data has shown a real appetite for change, with a majority saying as a result of COVID-19 they value food more and want to see change after the pandemic is over. We believe that focusing on being an envrionmentally sustainable and socially responsible will be the way to differentiate your business upon reopening.
webinar
Circular Restaurants: Food that doesn’t cost the earth
A guide to help food businesses, and restaurants in particular, waste less and extract more from the resources they use
Want to buy a coffee on the go and use your own cup? It’s getting easier again as #ContactlessCoffee means reusables are back! Yes! bit.ly/3fQlwSU
@FoodMadegood
For our colleagues looking for new roles during this difficult time: this new free resource provides free tips, insights, and job opportunites #jobseekers @FoodserviceCirc https://t.co/AGQKAfYHQV
“Good food can be produced sustainability no matter the style of venue.”
THE FOOD MADE GOOD COMMUNITY IS MADE UP OF
some of THE ISSUES
FOOD WASTE
PLASTIC
Meat & Dairy
How sustainable
is your business?
50 actions that determine a 'good' food business
SUSTAINABILITY NEWS AND INFO
Join The Movement
Join a community (both on and off-line) of like-minded chefs, restaurateurs, marketers, foodies and social changers.
NEWS & INSIGHT
Does calorie labelling carry weight?
By Juliane Caillouette-Noble, SRA Development Director Covid-19 has laid bare inequities across our society, but none more stark than those in our food system. We have long known
Nando’s urges industry to talk more about sustainability
By Henry Unwin, Head of Sustainability, Nando’s Nando’s has been a member of the SRA since 2015 and is a founding member of their Groups
(Super) Saturday: a new normal night out
By Andrew Stephen, CEO, the SRA It began where it all started. The Eagle in Farringdon has for decades been a pilot light for how
Six ways to wow your customers on Super Saturday
By Tom Tanner Independence Day, Super Saturday, the end of hibernation – whatever you’re choosing to call this weekend’s re-opening, for the more than 10,000
Ten top tips to re-open right on 4 July
By Tom Tanner In the introduction to Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway services it says they hope
WEBINAR – Circular Restaurants
Summary by Tom Tanner, SRA Host Natalia Agathou, LWARB Guests: Andrew Stephen, CEO, CRA Arthur Potts Dawson, Chefs Manifesto and Omved Gardens Chef Grace Regan,
