Creating greener hospitality pathways

“I was surprised by the rigour of the assessment, the time needed, and the level of supporting evidence required. This is by no means a negative— I was glad to see that achieving the three-star rating was so challenging. It gives the rating weight by rewarding only proven, specific, measurable outcomes.

The Standard has helped us understand the importance of storytelling. Even though we’d been doing a lot of the right things, if we’re not communicating this effectively with our team, guests, and suppliers, we’re not able to reap the benefits. We now have the language, understanding, and authority to speak as one of the leaders in sustainability within our industry.”

“There’s no point in doing an accreditation unless it’s going to have an impact. When we received our Food Made Good Standard report, we celebrated what we did well, but we also asked, ‘Where can we improve?’ It’s great to get top marks and three stars, but we know that if we don’t continue to develop, we won’t keep that.

The three-star logo is on all our menus - not just for our customers, but for our teams too. It’s something we’re proud of, and we want everyone to know how hard we work on it. This is part of our staff induction and training, and we also go into further detail at area meetings and in our development programs. At Young’s, everyone has a part to play in making the improvements we need to be making.”

“Hawksmoor has been awarded the maximum three-star rating from The SRA for 12 years now and that’s something we’re extremely proud of. The SRA has widened its remit to stringently assess and support a broader ‘purpose’ agenda which has been an impactful and important change. Using The SRA Framework, we’re able to ensure our supply chain is held to a set of standards we can be proud of.

“Today more than ever, it is vital to us that when we are creating special moments for the people eating with us, they know our meat comes from farms teeming with nature and the cattle are raised ethically, stress-free and on a natural foraged diet. It makes all the difference.”

“CH&CO has been completing the Food Made Good Standard for years. It’s an invaluable exercise for us to take stock of where we are and what progress we’ve made, and it functions as a tool to work with our teams to raise any areas of concern and identify areas of best practice. It ensures we maintain good governance and, in meeting the evidence requirements, it helps us build our data infrastructure.”

We knew we wanted to be a more sustainability-conscious restaurant, but we also knew that, in order to do so, we needed guidance to do it properly and ideas on what else we could improve upon. The Food Made Good Standard has really helped the whole team be more conscious. We treat it almost like EHO guidelines, so the staff knows what standards to follow. It’s changed the way we do everyday activities.”