Australia’s restaurant sector now has a new way to measure, improve and communicate sustainability, with the launch of the internationally recognised Food Made Good Standard by the Sustainable Restaurant Association (SRA), in partnership with local sustainability consultancy Innavi.
Already used by more than 7,000 foodservice businesses globally, the Food Made Good Standard offers a rigorous certification process tailored for the hospitality industry. The framework enables operators to benchmark their practices across three key areas: Sourcing, Society and Environment, with an emphasis on action over intention.
It assesses everything from menu design and supply chain choices to community engagement and employee wellbeing, helping restaurants make progress across the full spectrum of sustainable hospitality.
Australia’s first certification is Brae
Leading the local rollout is Brae, the acclaimed Otways Hills-based restaurant, organic farm and boutique accommodation run by chef Dan Hunter. Brae is the first Australian business to complete the Food Made Good Standard, achieving the highest possible three-star rating.
“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,” said Hunter.
Brae’s operations manager, Julianne Bagnato, said the Standard has helped the team strengthen not only their operations but also their ability to communicate their sustainability story: “Even though we’d been doing a lot of the right things, if we’re not communicating this effectively with our team, guests and suppliers, we’re not able to reap the benefits. We now have the language, understanding and authority to speak as one of the leaders in sustainability within our industry.”
What the standard offers to Australian hospitality
Whether you run a neighbourhood café or a multi-site hospitality group, the Standard is designed to help businesses assess where they stand and where they can improve when it comes to sustainability. Participants complete a detailed assessment backed by evidence, allowing them to benchmark performance and take meaningful steps toward more sustainable operations.
Juliane Caillouette Noble, managing director of the SRA, said the partnership with Innavi is already helping grow a national network of ‘Food Made Good’ kitchens: “Innavi brings deep sector expertise and a track record of improving the environmental impact of kitchen operations. Together, we’re making environmentally restorative and socially progressive policies more achievable for forward-thinking businesses.”
Caillouette Noble added that local networks are critical to the success of sustainability programs in hospitality: “From Italy to Japan, we work with partners who know their markets. We’re excited to welcome Innavi into our global network and to see Australia’s contribution to the growing Food Made Good movement.”
