Food Made Good Awards 2022
On November 14, 2022, the second Food Made Good Japan Awards 2022 organized by the Sustainable Restaurant Association Japan (SRA-J) was held to recognize restaurants in Japan for their achievements in sustainability. The awards were originally started by The Sustainable Restaurant Association in the UK and have been held once a year by Hong Kong SRA since 2020.
The Sustainable Restaurant Association Japan
The Sustainable Restaurant Association Japan supports businesses in the food service industry that operate sustainably and contribute to the construction of a sustainable food system. 17 of the SRA-J member restaurants were nominated for this year's awards. The awards are based on the SRA's three pillars of sustainability: sourcing, environment, and society.
Sourcing recognizes restaurants highlighting local ingredients, sourcing fish responsibly, serving more vegetables and higher-quality meat, and supporting farmers.
Society focuses on restaurants treating their staff well, using their influence to promote sustainable dining, and supporting their local community.
Environment recognizes restaurants that value natural resources, reduce, reuse and recycle and make efforts not to waste food.
The Winners
Winner of the “Sourcing” category
Recognized as the only SRA-J member restaurant that manages to meet more than 70% of the criteria for "sourcing". They always look into how the fish they source is caught, to make sure they are supporting sustainable fishing practices.
Winner of the “Society” category
Haishop offers a fair trade, vegan menu that has a focus on reducing food waste. The company was highly evaluated for its efforts to promote sustainability initiatives in cooperation with students, local communities, and NPOs, as well as for its ability to communicate socially in a way that is compatible with its business activities.
Winner of the “Environment” category
Recognized for their use of recycled materials and for utilizing all food waste instead of discarding it. The amount of food loss is measured and discussed with employees every day, in order to create an environment focused on sustainable food practices.
The Grand Prize Winner
BOTTEGA BLU received high ratings for all three of the SRA’s pillars of sustainability.
For “sourcing”, they were recognized for their use of organic vegetables, fair trade ingredients, and fish sourcing methods that are in line with local market conditions. For “society” they help other restaurants create recipes to improve their sustainability, working on environmentally friendly practices together. They were also recognized for the “environment” pillar by supporting partner farmers to prevent food loss, using sustainable packaging, and using 100% renewable energy.
Bottega Blu was also the winner of the “Circular Economy Prize” for their involvement in the community and for spreading sustainable practices to others in Ashiya city.
List of nominees:
BOTTEGA BLU. (Ashiya, Hyogo)
PIZZERIA GTALIA DA FIILIPPO (Tokyo, Shakujii)
Trattoria Kenal (Okayama Maniwa)
haishop cafe (Kanagawa/Yokohama)
Cuisine Kayanoya (Kyushu/Fukuoka)
SELVAGGIO (Ehime Prefecture, Kitauwa District)
L'OSIER (Ginza, Tokyo)
Japanese restaurant Tominari (Ishikawa/Wajima)
Graal (Miyagi/Sendai)
Oppla da Gtalia (Tokyo, Shakujii)
BAR Ashiya Diary (Hyogo/Ashiya)
Itakoyaki (Osaka Prefecture/Osaka City)
Vegetable Cuisine Furenchin (Osaka/Higashi-Osaka)
Nose Japanese Cuisine Shin (Osaka Nose)
The Capitol Hotel Tokyu All Day Dining "ORIGAMI" (Chiyoda Ward, Tokyo)
TRONCONE (Saitama/Tokorozawa City)
naturam (Futako Tamagawa, Tokyo)
