Pipit achieves 3 Stars in Food Made Good
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HOW A SMALL-TOWN RESTAURANT IN POTTSVILLE BECAME ONE OF AUSTRALIA’S MOST SUSTAINABLE
Pipit Restaurant joins the first three Australian restaurants to achieve the highest 3-star level of Food Made Good, an internationally recognised sustainability standard. Pipit is proudly the first New South Wales, and regional Tweed Coast venue to do so.
Pipit has become the first New South Wales and regional Tweed Coast restaurant to achieve three stars under 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 accreditation, alongside excellence demonstrated at Brae (Victoria) and The Salopian Inn (South Australia)
The Food Made Good Standard is the world’s leading sustainability frameworks for hospitality, assessing restaurants across areas including sustainable sourcing, food waste, environmental impact, people, community and responsible business.
The Sustainable Restaurant Association now operates in over 50 countries, and has assessed over 15,000 professional kitchens, and launched in Australia in 2025/26 with a growing list of venues.
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 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