On this episode, Ragnar speaks with Juliane Caillouette Noble, CEO of The Sustainable Restaurant Association (SRA), about how an emerging conversation in London grew into a global effort to define better hospitality. Juliane shares why sustainability cannot be reduced to environmental impact alone, and how the choices restaurants make around food, people, resources, and communities all contribute to their long-term success. Tune in to explore the SRA’s journey, its vision of a truly “good” restaurant, and what businesses can do to become more resilient in a changing world on Episode 147: What Defines a ‘Good’ Restaurant? Inside the SRA’s Story and Vision with Juliane Caillouette Noble.
Tune in and LEARN:
- The SRA’s Story and Vision: Trace the evolution of the Sustainable Restaurant Association from a local London initiative in 2009 to a global movement driving an industry that is both environmentally restorative and socially progressive.
- What Makes a Restaurant “Good”: Discover how the Food Made Good Standard examines three connected areas (Sourcing, Society, Environment) and translates them into practical questions for chefs and operators.
- Why Collaboration Matters: Hear how the SRA works with local organisations and industry partners to bring successful ideas to a wider audience while preserving the knowledge and priorities of each market.
- Education and the Next Generation: Understand how purpose-led leadership can respond to Gen Z’s climate anxiety and scepticism, and how the SRA’s Knowledge Library, training, and case studies can help hospitality professionals turn knowledge into action.
Resources
“We are talking about our environmental impact as a sector. We are talking about the food that we serve, where it comes from, how it gets into our restaurants […] But what it means to be socially progressive as a sector is also a really important part of the definition because, fundamentally, we are an industry filled with people. And if we don’t think about the sustainability of the people in our industry, it doesn’t really matter the impact we have on the environment, because those choices are made by humans every day in our sector.”
A Five-Minute Check for Your Kitchen
Chefs understand their kitchens intimately, but even familiar operations can contain blind spots. Waste may become part of the daily rhythm, energy and water use can pass without scrutiny, and pressure on staff or supply chains may remain hidden until it becomes a larger problem.
In the conversation, Juliane challenges hospitality businesses to question what has become normal. What is entering the kitchen? What is being discarded? Where are resources being used unnecessarily? How well are people supported, and how resilient is the supply chain behind every ingredient? These questions are not only about reducing environmental impact; they can also reveal opportunities to lower costs, retain talent, and strengthen the business.
For businesses looking to examine these questions more closely, Food for Thought offers a simple place to begin. The Sustainable Restaurant Association’s free five-minute quiz provides a quick snapshot of sustainability performance across the full range of issues covered by the Food Made Good Standard, from sourcing and supply chains to people and environmental impact. It can help businesses understand where they currently stand and identify the areas they may want to explore further.
As sustainable hospitality moves towards greater transparency, stronger accountability, and clearer pathways for action, The Sustainable Restaurant Association continues its work to help build a stronger and more resilient sector. Having worked with more than 15,000 sites across over 47 countries, the organisation brings this experience into the tools and guidance it develops for hospitality businesses.
Play your part by starting with a quick sustainability check.
A Closer Look at Provenance
Knowing the journey behind each ingredient can strengthen sourcing decisions and supplier relationships. For a closer look, read The Sustainable Restaurant Association’s article “7 Things to Consider When You Think About Provenance” in Worldchefs Magazine.
Explore More from the SRA
Visit The Sustainable Restaurant Association’s website for guidance and insights, and follow Food Made Good on Instagram to discover case studies from operators around the world.
Acknowledgments
Special thanks to Juliane Caillouette Noble and The Sustainable Restaurant Association for joining us.
World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.
Explore all episodes at https://worldchefs.org/podcasts/
