[5] As of October 2024, The SRA collaborates with local organisations to deliver the Food Made Good Standard in Hong Kong, Italy, Japan, Taiwan, Singapore and the UAE.
[5] The concept of an association to promote sustainability in the restaurant sector originated at the London-based consultancy, Good Business, and was developed by Simon Heppner and Giles Gibbons during 2008.
This created confusion the mind of customers about what constituted a sustainable restaurant, and a barrier to action for restaurateurs, who were unclear on where to focus attention.
[1][3] The framework that underlies the Food Made Good Standard is divided into three main sections (Sourcing, Society and Environment), and forms the basis of the assessment process by which The SRA evaluates the practices of a business.
Supported by a more user-friendly platform, the Standard is now globally accessible, applicable and relevant, allowing restaurants anywhere in the world to sign up and assess their sustainability.