Skip to main content
About us
  1. Queen Mary University of London
  2. About us
  3. Sustainability
  4. Sustainable Campus
  5. Sustainable Food and Drink
  6. Queen Mary has achieved the Food Made Good Standard

Queen Mary has achieved the Food Made Good Standard

The Food Made Good Standard 

We are proud to have achieved one star in The Sustainable Restaurant Association’s Food Made Good standard, the world’s leading sustainability certification for the hospitality sector. This illustrates Queen Mary’s strong efforts to integrate sustainability into our food operations and places us among hospitality leaders. As the Standard is deliberately designed to be a rigorous, exacting evaluation of a restaurant’s operations, earning one star is a highly commendable achievement. 

The Food Made Good Standard measures the sustainability of a business by assessing performance against the 10 key impact areas of the Food Made Good Sustainability Framework, which are outlined below. All university-run outlets were included in this certification (FMG Certificate 2025 [PDF 143KB]), and Queen Mary can be found in the Food Made Good Directory.

Queen Mary was particularly commended for our commitment to serving diverse, inclusive, seasonal menus, reducing food waste, and following the university’s ambitious environmental goals. Our meaningful work being done in community engagement and partnerships with organisations like the Ocean Regeneration Trust, plus regular plant-based options, were highlighted as illustrating how our operations are having a positive impact in our community. 

The Food Made Good 10-point Framework

Results Highlights

Queen Mary scored the highest in the Environment pillar, where we were commended on our work in separating food waste, reducing single-use takeaway cups (including through our partnership with Reuser and 50p discount across Queen Mary and Students' Union cafés and restaurants if you bring your own cup), and composting our coffee grounds.

We also performed strongly in the Society pillar, with a basis in strong community engagement, inclusivity, and staff support.

Efforts like offering dishes accessible to diverse diets and cultural needs, and making efforts to give staff training and appraisals, highlight your commitment to well-being and diversity.
— QMUL Food Made Good Report 2025
Back to top