AUSTRALIA | The Sustainable Restaurant Association has launched its Food Made Good program in Australia, embracing sustainability in the region.
Working in partnership with Innavi, The Sustainable Restaurant Association (The SRA) has announced that the Food Made Good Standard has officially arrived in Australia.
As the world’s largest sustainability certification tailored for the F&B sector, this partnership marks a pivotal moment for the Australian hospitality sector as it embraces a new era of sustainability.
Created by The SRA, the Food Made Good Standard is a globally recognised certification with a network of over 7,000 restaurants. The certification is designed to empower restaurants, cafés, hotels, bars, caterers and other foodservice providers to assess and elevate sustainability practices. By focusing on action over intention, requiring rigorous supporting evidence and promoting transparency, the Standard allows businesses to communicate about their sustainability in meaningful ways.
To mark the official Australian launch of the Food Made Good Standard, Innavi and The SRA will host an event offering key insights into what the Food Made Good framework and accreditation can bring to businesses across Australia. Sponsored by eWater Systems, this milestone event will take place on May 6th, 2025, at Victoria by Farmer’s Daughters. This iconic venue in Melbourne’s CBD is renowned for its sustainable ethos and commitment to showcasing Victorian produce through a farm-to-table experience, highlighting the state’s diverse regions and culinary excellence.
This event will showcase how businesses can embrace responsible environmental and social practices while meeting growing consumer demand for sustainable dining options, highlighting the benefits of operating in responsible ways.
Brae by Chef Dan Hunter is a restaurant, organic farm and boutique stay in Australia’s Otways Hills. As the first business to complete the Food Made Good Standard in Australia, Brae is leading the way in sustainable operations, achieving an impressive three-star score in its first Food Made Good evaluation.
Speaking about what led them to sign up to the Standard, Dan said, “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.”
To share their experience of the Food Made Good Standard and what it has brought to their business, Brae’s Operations Manager, Julianne Bagnato, will be speaking at the launch event.
Driving sustainability through the hospitality sector
Through this new partnership, The SRA and Innavi will make environmentally restorative and socially progressive policies and practices more achievable for forward-thinking businesses across Australia, helping to build a thriving, resilient and future-fit hospitality sector.
“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. Through collaborating with The SRA, Innavi will build on its existing commercial work designing energy efficient and environmentally conscious kitchens. Additionally, now introducing Australian businesses to the global network of leaders who are measuring and improving their impact through the Food Made Good Standard,” said Juliane Caillouette Noble, Managing Director of The Sustainable Restaurant Association.
“Local networks are so important in hospitality; collaborating with local organisations enables us to grow and scale the Food Made Good Standard internationally, with our partners providing essential on-the-ground insight and support. From Italy to Taiwan and Japan, we’re proud to work together with organisations that share our vision for an environmentally restorative and socially progressive hospitality sector. We’re excited to welcome Innavi into this global network of Food Made Good partners, and to keep growing the movement that’s transforming hospitality for the better.”
Julianne Bagnato, Operations Manager of Brae Restaurant, said working closely with the global team at The SRA on The Standard has helped to understand the importance of storytelling.
“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.”
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