Food Made Good Becomes Third Hospitality Certifier This Year to Adopt 30% Plant-Based Menu Benchmark

The Sustainable Restaurant Association (SRA) has released the 2027 edition of its Food Made Good Standard, which includes a new criterion requiring businesses seeking certification to have a written policy to make at least 30% of their menus fully plant-based. This new requirement is part of the Standard’s sourcing section, along with benchmarks for animal products, and operators are scored across three pillars covering sourcing, society, and environment. The certification is used by restaurants, hotels, caterers, and other foodservice operators in 50 countries and territories, with the EU audits now being carried out by a third party.

The SRA's CEO emphasized the importance of procurement decisions in influencing global supply chains and the impact on the environment, workers, and the natural world. This move to include a 30% plant-based menu target aligns with changing industry expectations and the push for more sustainable practices in the hospitality sector. Other certifying bodies, such as the Global Sustainable Tourism Council and the World Sustainability Organization, have also recently adopted similar plant-based menu requirements, further driving the industry towards more environmentally-friendly practices.