We are a Not-for-profit organisation, founded in 2010, by restaurant owners Henry Dimbleby MBE (Co-Founder of Leon & Co-Author of School Food Plan) and Mark Sainsbury (Founder of Moro, The Zetter Group & Grainstore). At the time, they were desperate for a single service, relevant to their industry, which could advise on the holistic sustainability challenges. In 4 short years we’ve grown rapidly from 32 to over 4,500 sites nationally and in 2012 Raymond Blanc OBE became the President of the SRA.
Our One, Two or Three Star Sustainability rating means diners can choose a restaurant or cafe that matches their values, dubbed 'The Michelin Stars of Sustainability' by The Sunday Times. Our sustainability framework focuses on three key pillars: Sourcing Environment and Society to ensure a holistic approach that goes beyond purely field to fork.
We believe the problems facing our food system are complex and urgent. We believe that every meal served out of home can not only taste good but do good too. By providing consultancy training and industry leading benchmarking to the food service sector we help make that happen. We work with progressive businesses that see this opportunity to do more than just feed.
Food Made Good is how we collaborate with chefs restaurateurs marketers foodies and social changers to you guessed it make food good. Each month we focus on a single mission making it easy for businesses to come together and work towards a shared goal. We call on the industry to join in the conversation and stand up and be counted. The Food Made Good community exists on and offline to connect people working together to make food good for people and the planet.