Supplier Audits Explained — and How To Know If They’re Right For Your Business
Supplier audits can be a helpful way to formalise your restaurant’s values and standards — but are they always needed? In this article, we look at the benefits and potential pitfalls, with real-world insights from businesses in our network.
S.Pellegrino Young Chef Academy: What Makes a Sustainable Dish?
Since 2018, the sustainable restaurant association has judged the social responsibility award as part of the S.Pellegrino Young Chef Awards. In this article, we share how we go about this.
Source Seafood Sustainably: CH&CO
CH&CO is a collection of brands that specialise in catering at events and in workplaces, visitor attractions, universities, cafés, restaurants and corporate fine dining and hospitality. The team has been working with the SRA since 2018 and impressed our team from the get-go, earning three stars in their first Food Made Good evaluation and improving even further in their submissions since.
Source Seafood Sustainably: Brae
Chef Dan Hunter’s Brae is a restaurant, organic farm and boutique stay tucked into Australia’s Otways Hills. Earlier this year, Brae achieved an impressive three-star score in its first food made good evaluation, making it the first restaurant in Australia to be accredited by the sustainable restaurant association.
Real Ways Restaurants are Sourcing Seafood Sustainably
In this article, we explore how some of the restaurants in our network are putting the theory of sustainable seafood sourcing into practice.
A Food Made Good Success Story: Flat Iron
Flat Iron was founded with the concept of making great quality beef affordable for everyone. with restaurants across the UK, they focus on beef grown in extensive or regenerative systems, favouring traditional breeds and longer, slower rearing processes.
It’s Time to Take Endangered Seafood Off the Menu
Most of us would be appalled at the thought of eating a sumatran tiger or a black rhino, and yet many people continue to source, serve, order and eat seafood species that are in similar peril. In researching this article, we spoke to experts and chefs across our global network to ask why this is the case, what seafoods we should avoid and what role restaurants can play in restoring healthy populations before it’s too late.
Is There Such a Thing as Sustainable Salmon?
In this article, we examine the sustainability issues surrounding farmed salmon, including advice and insights from experts and businesses in our network, to explore whether salmon has a place on a sustainable menu.
More Plants, Better Meat: King’s College London
Listed as one of the top 10 universities in the UK by times higher education rankings 2024, King’s College London (KCL) is a world-leading educational facility with five campuses across the city of london. They signed up to the Food Made Good standard in 2018 and, since then, have shown a steady commitment to improving their practices year-on-year.
What Does Serving ‘Better’ Meat Mean for Your Restaurant?
In the Food Made Good Standard, we encourage restaurants to serve more plants and better meat – but what does the term ‘better meat’ really mean?
