Pipit achieves 3 Stars in Food Made Good
MEDIA RELEASE:
REGIONAL RESTAURANTS LEADING THE WAY:
PIPIT REACHES FOOD MADE GOOD’S HIGHEST LEVEL
Pipit joins the first three Australian restaurants to achieve the highest three-star rating in the Food Made Good Standard, an internationally recognised sustainability certification for the hospitality sector. Pipit is proudly the first New South Wales, and regional Tweed Coast venue to do so.
POTTSVILLE, NSW –
Pipit has become the first New South Wales and regional Tweed Coast restaurant to achieve three stars in The Sustainable Restaurant Association’s internationally recognised Food Made Good Standard certification.
Pipit is one of just three Australian restaurants to achieve the highest three-star certification, alongside excellence demonstrated at Brae (Victoria) and The Salopian Inn (South Australia)
The Food Made Good Standard is the world’s leading sustainability certification for hospitality, assessing restaurants across areas including ingredient sourcing, food waste, environmental impact, people, community and responsible business.
The Sustainable Restaurant Association operates in more than 50 countries and has assessed more than 15,000 professional kitchens to date. It launched the Food Made Good Standard in 2010, with the Standard becoming available internationally in 2023. The first Australian restaurant achieved certification in 2025, and 21 venues are now either working towards or have completed certification.
“Australia’s ambitious and innovative hospitality sector makes it a natural market for The SRA, with businesses increasingly looking for credible ways to measure, improve and communicate their sustainability performance.” says Juliane Caillouette-Noble, CEO of The Sustainable Restaurant Association.
For Pipit owners Ben Devlin and Yen Trinh, the certification reflects a sustainability ethos that has been embedded in the restaurant since opening in Pottsville in 2019.
“This measures the work that happens behind the scenes every day, from the fishermen and local farmers we support, how we use every part of an ingredient and how we think about waste, our team and our place in a wider Northern Rivers region,” says Ben Devlin.
The Food Made Good certification builds on Pipit’s ongoing sustainability work, previously recognised through in the Tweed Shire Council Sustainability Awards, National Seafood Excellence Awards, North Coast Tourism Business Leadership Awards and as chef ambassadors to the Australian Marine Conservation Society’s Good Fish Project.
Together, these milestones reflect a long-term commitment and position Pipit as a regional industry leader in sustainable Australian dining.
SHARING THE WORK, NOT KEEPING IT BEHIND THE KITCHEN DOOR
A key part of Pipit’s award-winning open kitchen, dining experience and sustainability ethos is transparency. Since 2021 the restaurant has publicly shared its full Sustainability Restaurant Policy, documenting its actions in seafood, local sourcing, waste, energy, staff and community.
Pipit believes in collaborative learning and shares what is working and what isn't working, to help encourage other restaurants and diners to also share the same.
“Sustainability has no end point” says Yen Trinh. “It's about continually asking better questions, looking at systems and finding creative ways to improve.”
From a small coastal town in Northern NSW, Pipit is demonstrating how regional restaurants can lead the conversation around sustainable seafood, responsible hospitality and the future of Australian dining.
READ PIPIT’S SUSTAINABILITY POLICY = https://www.pipitrestaurant.com/sustainability