The Sustainable Restaurant Association (SRA) are launching a new consumer platform Food Made Good on Friday 18 September. Having grown from 50 to 5,000 member sites since their launch in 2010, and with membership now encompassing many different sectors beyond the traditional restaurant, they felt the time was right to engage the great British dining public more overtly, boldly and engagingly.
Food Made Good is a consumer-friendly platform, offering a simple and transparent way to enable people to find ‘good’ eating out options with its Diners’ Guide, as well as provide an invaluable source of events, offers and recipes.
Our chef director Neil Forbes, a founder member, has joined SRA President Raymond Blanc in making a pledge to ensure he always eats out sustainably: "I pledge to only eat in restaurants that care about the environment". Mr Blanc has pledged “...to tell all my chef friends to choose their ingredients grown as close to their restaurant as possible”.
Managing Director, Mark Linehan, commented: “If we are to go to the next level we must engage the consumer. Food Made Good celebrates everything that goes into making eating out a genuinely good experience. Foodservice businesses that ignore their customers’ interest in sustainability or fail to communicate about the good things they do, do so at their peril. Instead they should be celebrating their suppliers, and highlighting their positive impact on the community and the environment – helping their customers enjoy their meals that little bit more”.
The SRA's latest research discovered that the number of people who care where the food on their plate is from and how the tips they leave are distributed has not only increased, but is set to continue to grow rapidly in the next five years.
A new survey conducted by Harden’s for the SRA reveals the increasing importance of sustainability criteria in diners’ decision making:
- 93% say they consider these issues more now than in 2010.
- 95% said they expect sustainability issues to exert an even greater influence on their dining decisions by 2020.
- More than 90% said they would be more likely to choose a restaurant if it told them about the provenance of their food as well as their impact on society and the environment.
- Three quarters said a restaurant’s ethical and sustainable achievements represent greater value than a 10% discount on the bill.
The new website - www.foodmadegood.org - will be online from Friday 18 September. You can also follow on Twitter (@FoodMadeGood #MakeFoodGood), Instagram (@FoodMadeGood) and Facebook www.facebook.com/FoodMadeGood.