Australia launches Food Made Good Standard to revolutionise hospitality sustainability
The hospitality landscape in Australia is set to undergo a significant transformation with the introduction of the Food Made Good Standard, following a strategic partnership between Innavi, a provider of sustainable solutions, and the Sustainable Restaurant Association (SRA). This milestone marks the official launch of the globally recognised certification in Australia, which aims to enhance sustainability practices within the food and beverage sector.
The Food Made Good Standard, established by the SRA, is touted as the world’s largest sustainability certification dedicated to the food service industry. It boasts a network of over 7,000 restaurants globally and seeks to empower various operators—including restaurants, cafés, hotels, bars, and caterers—to assess and enhance their sustainability practices. The SRA emphasises a focus on "action over intention," requiring businesses to provide rigorous evidence of their sustainability claims, thus promoting transparency in their operations.
To celebrate this launch, Innavi and the SRA will host a dedicated event on 6 May 2025, at Victoria by Farmer's Daughters in Melbourne. The venue is noted for its commitment to sustainable practices and highlights local Victorian produce through a farm-to-table dining experience. This event is seen as pivotal for hospitality businesses aiming to align with the increasing consumer demand for sustainable dining options while adopting responsible environmental and social practices.
The gathering will feature a lineup of expert speakers from the industry, including Juliane Caillouette Noble, Managing Director of the SRA; Emil Kroell, a Food Service Specialist from End Food Waste Australia; Julianne Bagnato, Operations Manager at Brae Restaurant; and Robin Wickens, Chef/Owner of The Royal Mail. These speakers will provide insights on the advantages of the Food Made Good framework, how it can transform operations, and share success stories from leaders in sustainable hospitality.
Adding to the discourse on sustainable hospitality, Brae by Chef Dan Hunter is celebrated as the first establishment to complete the Food Made Good Standard evaluation in Australia, achieving an impressive three-star score. Hunter expressed the motivation behind adopting the Standard, stating, “We were seeking a trusted accreditation to set us apart from others who may claim to be ‘sustainable’ without fully understanding what a 360-degree, holistic approach to sustainability means.” Bagnato will also share her experiences with the Standard during the launch event, highlighting its significance to their operations.
Caillouette Noble articulated the importance of collaboration during this transformative period, stating, “We’re delighted to partner with Innavi to support the growth of the Food Made Good Standard in Australia. With deep sector expertise and a track record of improving the environmental impact of kitchen operations, Innavi is a great partner to build an on-the-ground network of Food Made Good kitchens across the country.”
The SRA's efforts are not confined to Australia, as its mission extends globally to drive positive change within the hospitality sector. Over recent years, the SRA has formed partnerships with various international entities, enhancing the reach of the Food Made Good Standard, which is currently available in English, Japanese, Traditional Chinese, and Spanish. This inclusive approach aims to create a community of restaurants and food services dedicated to sustainability practices worldwide.
As the Australian hospitality sector prepares for this shift towards sustainability through the Food Made Good Standard, stakeholders from across the industry are encouraged to engage with the resources and insights available, paving the way for a more sustainable future in foodservice.