Cinnamon Collection awarded three stars by SRA

Vivek Singh's Indian restaurant group has been awarded the highest possible three-star Food Made Good Award by the Sustainable Restaurant Association. 

Granted to businesses at the forefront of creating positive change across the foodservice and hospitality industries, the accreditation recognises Cinnamon Collection's ongoing commitment to operating sustainably across three core pillars – sourcing, society and environment. 

With six contemporary Indian restaurants in its portfolio (The Cinnamon Club in Westminster and Dubai, Cinnamon Kitchen in Battersea and the City, and Cinnamon Bazaar in Covent Garden and Richmond), the group has been recognised for its focus on sourcing high-quality sustainable ingredients and supporting ethical suppliers to reduce the environmental impact associated with food transportation. 

Impact areas

Cinnamon Collection's highest-scoring impact area in the Society pillar was Treat Staff Fairly, achieved through its commitment to staff wellbeing, offering support with mental health and general wellness, as well as ensuring team members do not work over 48 hours a week and are paid for overtime. 

The brand has increased, and continues to evolve, its vegan offering and reduces food waste by implementing measures to combat leftovers, such as optimising portion sizes, creatively using all food parts and exploring sustainable composting options across each restaurant site. 

A spokesperson for the SRA comments: "This result is a testament to Cinnamon Collection's commitment to people and the planet. It is clear that great care is paid to sourcing high-quality, sustainable ingredients from suppliers that share the group's values."

The recognition marks the continued progress the group has made in its journey towards a sustainable future, from reducing its carbon footprint across its outlets and supplier chain to supporting its team's ongoing welfare. 

"We are thrilled to announce out achievement of three-stars in the 2024 Food Made Good Awards," says Singh. "This is just the start of our journey – we are committed to continually evolving and aligning our practices, and with the support of our team and customers, we can make a positive impact on our environment while enjoying delicious and responsible dining experiences."

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