Sustainable Restaurant Group Sets Plant-Based Benchmark
The association adds a 30% plant-based menu requirement to its global food standard for operators.
Updated on Oct. 23, 2026 in Vegetarian
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Should hospitality businesses be required to include a minimum percentage of plant-based meals on their menus?
The Sustainable Restaurant Association has updated its Food Made Good Standard to require a written policy mandating that 30% of menu items be plant-based. This adjustment aligns the organization's certification with broader sustainability mandates for restaurants across 50 countries and territories.
Why it matters
This shift reflects a growing institutional movement to standardize plant-forward menus to meet the requirements of the EU's Empowering Consumers for the Green Transition Directive. The criteria were reweighted following extensive consultation with over 50 specialists to ensure compliance with modern sustainability goals.
The certification is utilized by operators in 50 countries and territories and requires a formal policy for 30% plant-based offerings. The standard undergoes a comprehensive review process every 3 years.
The players
Sustainable Restaurant Association
This London-based organization manages the Food Made Good Standard for restaurants globally.
Intertek
This assurance company acts as the third-party auditor for EU businesses seeking certification.
Global Sustainable Tourism Council
This body sets international standards for sustainability and published its own food and beverage guidelines in 2026.
World Sustainability Organization
This group issues sustainability standards to more than 500 restaurants worldwide.
The details
EU businesses began receiving the new question set in September 2026, with all accounts transitioning to a rebuilt online submission platform in January 2027. Intertek has been appointed to perform independent document reviews to verify compliance for operators within the European Union.
Timeline
July 2026: Global Sustainable Tourism Council published its food standard.
September 2026: EU businesses received the new documentation and requirements.
January 2027: The new standard takes effect and the online submission platform launches.
Culture Shift
This policy change follows the regulatory trajectory set by the EU's Empowering Consumers for the Green Transition Directive. It highlights a move toward standardized sustainability metrics that mandate specific menu compositions to combat greenwashing in the hospitality sector.
Diners at participating restaurants may notice an expanded range of plant-based options as eateries align their menus with the new 30% quota. These changes directly influence how restaurants structure their seasonal offerings and procurement policies moving forward.
The takeaway
Restaurant operators should prioritize reviewing their current menu composition against these new benchmarks to ensure audit readiness. Adopting these standards now helps establishments stay ahead of evolving global sustainability regulations for the food industry.
What happens next
All participating accounts will migrate to a new online submission platform in January 2027, at which point audits against the updated questions will commence.
Further reading
Learn more about the latest trends in sustainable dining at the Vegetarian hub.
Source note: This article includes information reported by vegconomist - the vegan business magazine.
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Should hospitality businesses be required to include a minimum percentage of plant-based meals on their menus?
