The Sustainable Restaurant Association has launched a new accreditation scheme for the global food and beverage industry.

The ‘food made good sustainability standard’, developed with the Ellen MacArthur Foundation, Wrap and the Ethical Trade Initiative, as well as leading food businesses, measures a restaurant’s social and environmental impact. It can be accessed by restaurants anywhere in the world.

The 10-point framework is organised across three pillars: sourcing (such as serving more plants and sustainable seafood), society (treating staff fairly for example) and environment (reducing waste and greenhouse gas emissions).

Answers and evidence are submitted before being evaluated, evidence-checked and subjected to a final enquiry from the SRA’s experts. Sites that score 50-59% will be awarded a one-star rating, while those scoring 60-69% and over 70% receive two- and three-stars respectively.

SRA managing director Juliane Caillouette Noble said the standard represents a holistic view of “what ‘good’ looks like” across environmental and social issues. The association is targeting 100,000 restaurants by 2030.

Henry Dimbleby said the hospitality sector has “a unique ability to influence the decisions people make when it comes to feeding themselves, both in and outside our establishments. This means that every restaurant and café can play a powerful role in making the right food choices […] become the go to choices.”