Description
Food Made Good is the sustainability standard of the Sustainable Restaurant Association, a British organisation that rates restaurants, cafés and caterers on sourcing, society and environment and awards one to three stars, with a public directory of the businesses that hold it.
The association was founded in 2008 by Simon Heppner, Giles Gibbons, Mark Sainsbury and Henry Dimbleby, and launched the rating in 2010; its president is the chef Raymond Blanc. The standard covers three pillars, sourcing, society and environment, plus how a business uses its influence. Businesses submit evidence online, the association checks it and may ask follow-up questions, then sends a report with a score and an action plan. A score of 50 % earns one star, 60 % two stars and 70 % three stars, and a business needs 12 months of operation. The standard was updated in 2023 and a 2027 edition was announced in October 2026.
Businesses pay an annual fee based on revenue, from £1,000 for sales under £1 million up to £11,000 for £40 to 50 million. Diners can browse the Food Made Good Directory by region, from the UK and the rest of Europe to other continents. The association also judges sustainability awards for the World’s 50 Best Restaurants and 50 Best Bars.
Strengths
- The standard looks at sourcing, staff and community as well as environment, and gives each business an action plan.
- Scores are based on evidence checked by the association, with clear thresholds for each star.
- The directory of rated businesses is free and covers several continents.
Weaknesses
- Businesses pay a fee of £1,000 or more a year to the association that rates them.
- The directory lists businesses by region but shows no filters or star ratings on the page read.
- The pages read don’t state the association’s legal form or how it is governed.
Who it is for
Diners and event organisers in the UK and beyond who want restaurants and caterers checked on sourcing and staff, and food businesses that want a structured plan to improve.