8 April 2026 - Juliane Caillouette Noble

·27 min·2 clips

Julianne Calouette-Noble leads a global organization accrediting over 15,000 kitchens for sustainability.

Sharon Noonan hosts Julianne Calouette-Noble, CEO of the Sustainable Restaurant Association, on the Best Possible Taste podcast. Calouette-Noble explains that the SRA was founded over 15 years ago in the UK to accelerate sustainability in hospitality. The organization's Food Made Good Standard is an accreditation framework with three pillars: sourcing, society, and environment. Sourcing focuses on ingredient provenance, supply chain transparency, and menu decisions like 'more veg better meat'. The society pillar addresses fair staff treatment, healthy diets for guests, and community support. The environment pillar covers energy, water, and waste reduction for cost savings. Calouette-Noble notes that guests are increasingly discerning but skeptical of self-made sustainability claims, so third-party accreditation like Food Made Good provides credibility. She mentions members in Ireland, such as Gather and Gather and Hawksmoor in Dublin. The discussion shifts to the Hospitality Rising report launched on March 23, which analyzes sustainability in hospitality globally. The report is divided into plate, people, and planet sections, featuring case studies and action points. Calouette-Noble shares that regenerative supply chains are becoming mainstream, with businesses investing in farm transitions. She also highlights how restaurants in water-stressed regions like the Middle East are trialing drought-resistant crops, offering lessons for other areas. The episode concludes with Calouette-Noble encouraging businesses and consumers to take 'one next thing' for sustainability, such as adjusting HR policies or supporting aligned restaurants.

As heard by us

A practical guide to spotting sustainability through restaurant suppliers, accreditation, and community ties.

Restaurants make sustainability feel tangible by focusing on details diners can see for themselves. The most useful section traces a line from Food Made Good accreditation and its one-to-three-star system to supplier lists, named farms on menus, and partnerships with charities…

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