The Sustainable Restaurant Association (SRA) has launched a campaign to engage consumers in ethical eating habits.
Five years since its launch, the 5,000-strong trade association is seeking to encourage consumers to think more closely about their choices when eating out, and raise the issues that matter to them.
The Food Made Good campaign will urge diners to commit to one action when eating out, such as asking for tap instead of bottled water. They will be encouraged to write their pledge on a napkin, take a photo and post it on social media with the hashtag #MakeFoodGood.
SRA president Raymond Blanc (pictured) said his pledge would concern provenance. "I pledge to tell all my chef friends to choose their ingredients grown as close to their restaurant as possible," he said.
Wahaca founder Thomasina Miers added: "I pledge to always ask for a doggy bag if there is food left over on our plates."
SRA managing director Mark Linehan said the initiative would be launched at the Abergavenny Food Festival on 18 September.
"Food Made Good celebrates everything that goes into making eating out a genuinely good experience," he said.
"Food has a story and diners want to hear it, so our advice is that if you want to be running a successful hospitality business - tell that story."
The launch of Food Made Good follows research conducted by Harden's for the SRA, which found that 90% of the guide's users would be more likely to choose a restaurant that was open about provenance and its impact on the environment.
The survey also found that 75% of diners considered sustainable initiatives more valuable than a 10% discount on the bill, while 84% said ethical considerations had been a deciding factor in their choice of dining destination.