From today (7 October), the organisation is making its Food Made Good certification process the top priority for any restaurant or foodservice business 'serious about being part of the climate solution'.
Food Made Good is a globally recognised industry standard for measuring sustainability across the hospitality sector, with operators who put themselves forward for assessment able to secure a rating of between one and three stars.
Until now, businesses could pay to join the Food Made Good movement without having to prove their sustainability credentials. However, under the new system operators will be required to complete the sustainability rating process.
The SRA says the decision is intended to ensure customers have confidence in the Food Made Good logo.
“By focusing our attention on certification, we are showing both the industry and the millions of people who support it, that action speaks way louder than intention," says Juliane Caillouette-Noble, managing director of the SRA.
"By highlighting tangible examples of positive change with data to support it, we will provide the industry as a whole and all who work in it with the credibility they deserve.
“It is no longer enough for operators to signal their credentials through membership of an association, they must take substantive action.
"Now, rather than paying to join Food Made Good, businesses will pay to certify, as we continue to deliver the gold standard for measuring sustainable action in hospitality - the Food Made Good rating.”
More than 11,000 kitchens currently have a Food Made Good rating, with the SRA aiming to engage 100,000 kitchens by 2025.
To support operators and their teams in securing their Food Made Good rating, the SRA is also removing its membership paywall, giving users access to an online hub that will show them 'how to tackle the big sustainability challenges and demonstrate real change'.
"Now is the time for every hospitality business and employee around the world to commit to act and join the Food Made Good movement and we’re putting the tools in the palm of their hands," adds Caillouette-Noble.
"Our ambition is to engage with 100,000 kitchens by 2025.”