The Sustainable Restaurant Association (SRA) launched six years ago, with 40 members, to help the sector look after its environmental and social responsibilities. It was the vision of restaurateurs Mark Sainsbury (The Zetter and Grain Store) and Henry Dimbleby (Leon), and sustainability consultants Giles Gibbons and Simon Heppner; one that now sees more 6,000 restaurants and foodservice sites across the UK working with the SRA to be more sustainable. Fish and chip shops rub shoulders with Michelin Starred restaurants, high street chains with gastro-pubs, school and university caterers.
The SRA operates as a membership organisation, certification body and consultancy. Importantly, its Food Made Good Sustainability Rating also help consumers indulge their passion for food, guilt-free. Diners can look for restaurants with One, Two or Three Food Made Good stars earned by proving their credentials across 14 key areas which cover everything from local and seasonal sourcing, through energy efficiency to healthy eating and fair treatment of staff. If it contributes to making the food on the plate good, then the SRA regards it as a sustainability issue.