The Sustainable Restaurant Association

The Flor de Caña Sustainable Cocktail Challenge Global Final is almost here! Join us live on YouTube on February 26th at 10am CST as the world’s top mixologists compete for the coveted trophy. For several years, The Sustainable Restaurant Association and Flor de Caña have collaborated to elevate global bar standards. We work together to share educational insights on responsible bar operations and creative menu development, empowering bartenders to make choices that benefit both the planet and its people. Regional finalists are headed to Las Isletas de Granada in Nicaragua, where they’ll present their signature creations. Judges will evaluate each entry on storytelling, originality, sustainable ingredients (such as Fair Trade certified, seasonal, locally produced or derived from food waste or zero waste) and overall presentation. Who will be crowned the World’s Sustainable Cocktail Champion? Don’t miss the excitement — tune in live on February 26th at 10am CST! https://lnkd.in/dPQTQ8ct

“I believe reducing non-organic waste is essential not only to support our Net Zero commitments but also because non-recyclable materials often end up in landfills, incinerators or the ocean, harming local communities, biodiversity and ultimately every living creature,” says Sandra Juan, Sustainability Manager for Chartwells at the University of Sussex. Check out this video to see how Chartwells at the University of Sussex has developed a fantastic approach to encouraging making reusables the easy choice, ensuring recyclable packaging, simplifying waste sorting, finding new ways to use less and overcoming the challenges of embracing circularity. Read the full interview with Sandra on our News & Insights page to learn more about how they tackle non-organic waste on campus. https://lnkd.in/dbPMST3W University of Sussex Chartwells UK Compass Group

Rethinking restaurant design starts with what already exists. Can you reuse what’s in the space? Source secondhand? Partner with designers to turn waste into new materials? From tabletops to chairs, counters to lighting, there’s no need to create from scratch when the world is already full of materials waiting for a second life. It’s not just about sustainability — it’s about creativity, collaboration and designing with intention. The obsession with ‘new’ is what’s driving waste. Reduce, reuse, rethink — and keep landfill out of the equation. Where does everything in your space come from, and where will it go next? Check out these businesses in our network with a fantastic approach to circular design. Chantelle Nicholson Eve Seemann Apricity Restaurant Lara Prado Espirito Santo SEM Restaurant & Wine Bar Silo London Douglas McMaster Nobelhart & Schmutzig Speiselokal GAIL's

Staycity Group (SCG) is doing great work in taking practical steps to cut down on non-organic waste across its locations. They’ve made some resourceful changes, like cutting down towel use by optimising washing cycles and switching from plastic bottles to canned water. They’re also working with Refill.org to reduce single-use cleaning bottles and make better use of tap water for refills. On the supply side, they’re limiting deliveries and placing more bulk orders to cut down on packaging. Recycling facilities are in place across all buildings, and they’re working closely with waste management companies to track where their waste goes and ensure it’s properly recycled. The Sustainable Restaurant Association’s Projects & Consultancy Team (Isabel Martin, Patrick Hanna, Laurence Hamdan) is excited to be working with Staycity Group (SCG) (Samuel Devitt, Simon Lee) this year, helping them strengthen their sustainability work across European sites. We can’t wait to see them turn more plans into action!

In The Sustainable Dish this week... 🌎 Our 2024 Global Impact Report is here! 2024 was a big year for us and we’re proud to highlight how our global community – now across 34 countries! – is growing and strengthening.  🍽️ New global partner alert! Innavi is joining us to bring the Food Made Good Standard to businesses across Australia. 🌎 Celebrating new certifications in the UK and Hong Kong. 🍽️ A case study from an incredible FMG-certified hotel in Bali. 🌎 Our insights on why recycling simply isn’t enough to save our planet. …as well as all the latest news from the realms of sustainability, hospitality and food. Read on for more!

Lumiere in Cheltenham (UK) has just earned three stars in the Food Made Good Standard! This is a fantastic achievement that highlights how a restaurant can have a positive impact on both the planet and its people. Lumiere has embedded sustainability into its business for the past 16 years. As early adopters of a full induction kitchen, they have reduced their reliance on the grid and fossil fuels by lowering energy use. Every day, they make the most sustainable choices in business and equipment decisions - from energy-efficient fridges and LED bulbs to bamboo toilet rolls, EcoPure water filtration systems and staff training. Lumiere is a great example of how every business can integrate sustainability into its operations. Their plant-rich, carefully sourced tasting menu is all about great local food. They work closely with small suppliers, grow their own produce and use Evogro Ltd to cultivate flowers, sea vegetables and herbs. Even their regulars pitch in, dropping off surplus from their own gardens and allotments. To cut food waste, Lumiere transitioned to a tasting-menu format four years ago and started developing its own kitchen garden. Today, the garden includes a small orchard, fruit cages, herb beds, a large polytunnel, a worm farm and two beehives. All organic waste from the garden goes straight into compost and rainwater is collected from the polytunnel into a large water storage system. Beyond the kitchen, Lumiere plays a key role in the local community. They have raised over £60,000 for local and hospitality charities, cooked for veterans at Fisher House, and actively contributed to making Cheltenham a better place for local businesses. They also mentor and support their neighboring businesses, Sisu Pancakes and Naomi, helping with everything from recipe development to business strategy. A brilliant example of a restaurant making a real difference for both people and the planet. 👏

A policy is just the start — real change comes from action. A strong environmental policy should address key questions: How is your hospitality business reducing emissions both within your operation and throughout your value chain? Are you cutting water use, preventing food waste at the source, stopping pollution in our ecosystems and ensuring all materials contribute to a circular mindset? How are you making sure your restaurant isn’t contributing to biodiversity loss? But a policy only works if it’s backed by clear, achievable goals, a well-mapped-out strategy to reach them, team-wide buy-in so that everyone knows their role and regular progress checks to keep things on track. Our Standards team has created a resource to help you write an environmental policy that drives real action. Want a copy? DM us and start your Food Made Good Standard journey today.

“Large-scale food production often leads to unavoidable surplus, while client-specific requirements can limit the ability to implement sustainable alternatives,” says Oliver Szczepanski, Lead ESG Consultant at Sands Catering London. “Additionally, many corporate clients prioritise cost over sustainability, making education and advocacy essential to encourage responsible choices.” So how can a third-party certification like the Food Made Good Standard help catering businesses turn sustainability goals into reality - especially when facing logistical challenges like these? The Food Made Good Standard provides a clear framework to help you assess and improve sustainability across your business. Every business that completes the Food Made Good Standard receives a tailored report highlighting where they’re performing well and outlining the best next steps for improvement. This is invaluable for shaping sustainability strategy. Also a rigorous, evidence-based certification also helps build credibility, allowing businesses to communicate their sustainability work transparently - boosting brand reputation without the risk of greenwashing. Read on for real-life insights from contract caterers in our network to explore the challenges that are unique to the catering sector and how the Food Made Good Standard helps to support their business success. Oliver Szczepanski Sands Catering London Nick Mead Eden Caterers Sean Ritson Lexington Catering Rosie Rayner-Law CH&CO Cristina Covello MBA Fooditude Gavin Gooddy Restaurant Associates UK https://lnkd.in/dJDrj99b

EAST Hong Kong (Swire Properties) is making big moves in reducing, reusing and recycling non-organic waste, setting a strong example for Hong Kong’s hospitality scene. All restaurants and bars serve Belu water, cutting out single-use bottles by offering filtered water on tap. More than 80% of their hotel products are reusable or recyclable, and switching to a QR code menu has reduced paper use by 70% across restaurants and bars. They’ve set up dedicated bins to sort plastic, aluminium, glass and coffee grounds, while the ORCA food waste recycling machine turns food waste into liquid, keeping it out of landfills. In the kitchen, used cooking oil is recycled into biodiesel through a partnership with Champway Technology Ltd., and glass waste is properly processed through the Producer Responsibility Scheme on Glass Beverage Containers. Waste doesn’t just disappear — it ends up somewhere. EAST Hotel is not only making sure waste is properly sorted and recycled, but also tracking where it actually goes. At the same time, they’re focused on reducing waste from the start, ensuring there’s less of it to manage in the first place. 🖊️ : Graham Long

Today is going to be a good one!    I'm delighted to sit on the Advisory Panel for the World Food Photography Awards — as part of their ongoing partnership with our team at The Sustainable Restaurant Association — and looking forward to digging into the shortlisting process today.   I spent over eight years of my career in food publishing and have worked with some incredibly talented food photographers over the years, so it's a real pleasure to tap into that visual creativity again and enjoy some of the best food photography from across the globe. Let's go! https://lnkd.in/eEXjyA3W