The Sustainable Dish - 5/12

Welcome to The Sustainable Dish, your biweekly update from The Sustainable Restaurant Association. 

We’re not sure how it’s December already, but here we are! With business ramping up for the next few weeks, be sure to take care of yourself and your team – your business is only as strong as its people. 

If you’re snatching a quick coffee break, read on for some very cool sustainability initiatives in restaurants from Mexico and Hong Kong to the UK and the details of the Food Made Good Japan Awards. We’re also including our insights on supplier audits – including advice from FMG-certified businesses in the UK and Cambodia – and breaking down exactly what makes Food Made Good a more rigorous award than a Michelin Green Star. You’ll also find our usual dates for the diary and hospitality news bites – plus, don’t miss your free, downloadable guide to reducing water use in your business! 

  Have a great week, 

– The SRA Team. 

Take Action on Water with our free download 

Last Friday, our MD Juliane Caillouette Noble took part in a panel discussion as part of the launch of a new report from Footprint Intelligence , ‘Water Stewardship and Regeneration in the Drinks Industry; Where Next?’, in partnership with Coca-Cola Europacific Partners . This report details the measures businesses are taking to use water responsibly throughout their supply chains and explores where the sector must focus its efforts next in order to conserve this vital resource. To help get started in reducing your water use, we’ve pulled together a free-of-charge PDF resource, ‘Take Action on Water’, which you can download here.  

Lunario wins the Sustainable Restaurant Award at Latin America’s 50 Best 

We’re thrilled to announce that Lunario in Valle de Guadalupe, Mexico, has won the Sustainable Restaurant Award at Latin America’s The World's 50 Best Restaurants 2024! From impeccable local sourcing to their community involvement, we found plenty of reasons to name Lunario the winner. Evolving monthly, Lunario’s menu champions seasonality and local produce. In a bold move, they’ve removed beef from their menu, reducing their sourcing radius from over 1,000km to just 50km. They support causes like Corazon de Vida and This is About Humanity, and even donate their space for events helping women experiencing homelessness. Lunario sends zero waste to landfill, reusing as much as possible and eliminating food waste through flexible menus. Huge congratulations to the entire team – read more about their incredible work here! 

Dates for the diary 

Sustainable Foods International Conference, London, 28-29th January 

The fourth edition of the Sustainable Foods International Conference is two months away! Held in London on January 28-29th 2025, Sustainable Foods is the biggest, most senior event of its kind focused on the transition towards a more resilient and sustainable food system. A snapshot of speakers joining our Managing Director Juliane include Simon Roberts (CEO Sainsbury’s), Archana Jagannathan (CSO, PepsiCo) James Mayer (President UK & Eire Danone), Bas Padberg (MD, Arla Foods) and Andrew Selley (CEO, Bidfood UK). We’ve even got a special festive discount code for you; book your ticket between 9th and 13th December and receive 15% off with code XMASSF2025! Book yours here. 

Stories worth sharing 

Congratulations to the winners of the Food Made Good Japan Awards! 

Last week, our partners at Food Made Good Japan hosted their fourth annual Food Made Good Japan Awards at The Capitol Hotel Tokyu – and what an incredible event it was! With over 200 attendees, this year’s celebration marked the highest turnout yet, showcasing the growing momentum for sustainability in Japan's hospitality industry. The evening featured a sustainable menu crafted by The Capitol Hotel Tokyu’s Executive Chef Toshinori Sogabe, using locally sourced ingredients from areas impacted by natural disasters. This year also introduced the Food Made Good Future Recipe Contest, open to chefs aged 30 and under, drawing talented young chefs and culinary educators into the mix. A huge congratulations to all the winners for being pioneers in advancing sustainability in Japan's hospitality industry. Find the full details and all the winners here! 

Stars of the FMG Standard 

Two stars: Hugo’s at Hyatt Regency Hong Kong 

Huge congratulations to Hugo’s at Hyatt Regency Hong Kong, Tsim Sha Tsui, for earning two stars in our Food Made Good Standard! Here are some standout reasons why Hugo’s achieved this recognition, showcasing their dedication to running a transparent and responsible operation. Hugo's supports farmers and fishers through joining Zero Foodprint Asia’s 1% Pledge and becoming a member of the Hong Kong Sustainable Seafood Coalition. They offer a seasonal menu, filter water on-site, serve sustainable spirits with ecoSPIRITS , have replaced single-use plastics with paper alternatives and use AI technology to cut food waste. They also promote staff wellbeing with yoga, talks and training covering DEI, leadership, sustainability and more. A great example of driving progress in the hospitality industry — well done, Hugo’s team!  

Three stars: Goat on the Roof 

Massive congratulations to Goat on the Roof (Newbury, UK) for achieving a three-star score in their first Food Made Good evaluation! This is a true reflection of the fantastic work they’re doing to serve local, seasonal and nutritious food while creating a positive impact on both people and the planet. From building strong relationships with local suppliers and foraging ingredients to buying whole cows to minimise waste, their approach considers sustainability across many aspects of their business. They’re powered by 100% renewable energy, take part in beach cleanups and the team is even growing their hair to donate to The Little Princess Trust — all round, this is a brilliant example of what’s possible. Well done to the entire team! 

Insights from The SRA   

Why Food Made Good is more meaningful than a Michelin Green Star 

Ever wondered whether the various sustainability certifications out there all mean the same thing? In this article, we break down the differences between our Food Made Good Standard and the Michelin Green Star. Read more. 

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. Read more.  

Sustainable Bites 

Your bite-sized round-up of hospitality, food and sustainability news 

Plastic treaty negotiations end without agreement 

Talks held in Busan, South Korea have failed to secure agreement on the details of a plastic pollution treaty among over 200 countries. A group of 85 countries called for binding global targets to cut plastic production, but plastics industry lobbyists were a powerful presence at the talks. Read more. 

Study ranks beans and legumes as the best foods we can eat 

Research from Oxford University examined 24 foods used as substitutes for meat and dairy, scoring them on environmental, nutritional and health benefits. Unprocessed plant foods like beans and legumes were clear winners across every category. Read more. 

Healthy restaurants best poised to absorb impact of Ozempic on the sector Another reason to dish up food that is nutritious as well as delicious: the impact of weight loss drugs like Ozempic. Research from Morgan Stanley shows a decline in consumer interest in high -fat, -sugar and -salt foods and alcohol, but suggests healthier restaurants will be well-equipped to handle the change. Read more.