We share knowledge, inspire change, learn from others and empower people to make better food choices that will, in turn, have a positive impact on the wider food system and, ultimately, the food on our plate.

the greek team



Ioannis Pappas

Co-Founder and CEO of Food Made Good Greece is one of the visioners of introducing this concept in Greece for many years. Entrepreneur in many fields, with over 29 years’ experience focusing on Sustainability for Tourism, Energy and Environmental Efficiency in Infrastructure and Buildings, advising in standardization of companies and technological implementation of climate adaptation and mitigation methodologies. He is a Mechanical Engineer, with PhD in Applied Mechanics, Lead Assessor for Destinations, Auditor / Assessor for Sustainable Tourism Certification Standards, focusing on Hotels, Tour Operators and Destinations, and Lead Trainer for GSTC in South East Europe Region. Also, he is a sustainability expert on several research projects, while he has been a keynote speaker at conferences and seminars in Greece and abroad about sustainability in several sectors, with an extensive national and global network on sustainable gastronomy and business development.




Panos Kyrilis

Panagiotis Kyrilis, studied in Northumbria University Newcastle, as Mechanical Engineering, creating a sustainability reference on several aspects as designer, inventor and engineer. Co-founder of Food Made Good Greece as he is a young believer of sustainable gastronomy, hospitality, and tourism, where he is creating research programs solutions and services..


Dimosthenis Broussalis

Demosthenes Brousalis is a branding and communication consultant. He is specialized in studies of strategy and building Image and Identity (branding) holding a leading position in the Greek market, with a remarkable track record on Gastronomy. Important branding studies edited by D. Brousalis have been repeatedly awarded, published, and exhibited in Greece and abroad. He has been a keynote speaker at conferences and seminars in Greece and abroad about Branding and Gastronomy, as well as a member of expert committees and juries of Greek and international competitions. Mr Brousalis is head of consulting teams in several Greek Projects on the creation of Destination Gastronomy Strategy Plans.




Katerina Zacharioglou

With origin from Central Asia and Arcadia, Katerina Zacharioglou, focused on retail and sells management since 1996, specialized in clothing and footwear industry, under strong Greek brands. In the last years, she moved from the retail to sustainable tourism and gastronomy on its extremely sensitive nature with issues of nutrition and environment. She loves seeking for new challenges and admires people with true values, creating stories for sustainable gastronomy and connecting the dots of the Greek tradition and traveling.


Alexandros Pantazas

Starting from Athens, to UK, to Singapore and back to Athens, Alexandros has made his journey along different food cultures! Owing to his academic background, Dr. Alexandros Pantazaras has superior experience in project management relating to Research and Development. Sustainability has been a core concept throughout his academic pursuits and a key aspect of his past and present work. In recent years, his interests lie in facilitating the coupling of business development with the climate change and environmental aspects of sustainability (organisational and product-related environmental and carbon footprints).

the global team



Giles Gibbons

Inspired by his mother (Restauranteur, teacher, chef), food has played a fundamental part of Giles’ life. This culminated in opening The Good Cook, in 1998, the first ‘social’ restaurant in the UK. This operated alongside the consulting business Giles founded, Good Business, working for some of the world’s largest food businesses in helping them on their sustainability journey. These experiences highlighted the challenge around sustainability in the food service sector and so together with fellow founders, the idea of a sustainability association for restaurants was born.


Mark Sainsbury

Hospitality industry veteran, Mark Sainsbury has worked in restaurants and hotels in London for 25 years. He opened the multi award winning Moro restaurant, alongside Sam and Sam Clark in 1997. In 2004 Mark opened his first hotel, the 59-room Zetter Hotel with his partner Michael Benyan. The Group then went on to open Bistrot Bruno Loubet, The Zetter Townhouse Clerkenwell, Grain Store restaurant and in 2015 The Zetter Townhouse Marylebone. Mark co-founded the Sustainable Restaurant Association and serves as a trustee on his own charitable trust the Mark Leonard Trust, the Ashden Awards for Sustainable Energy and the Linbury Trusts


Andrew Stephen

Andrew Stephen is CEO of the Sustainable Restaurant Association SRA. Before joining the SRA, Andrew worked with 2degrees, on supplier programmes with large scale organisations like Bord Bia, Asda and Unilever. He’s been involved in opening up the sustainability conversation to new audiences and markets in a range of other roles in film production, advertising agencies and social enterprises. He has an MSc in Business Strategy and the Environment as well as an obsession with good food.


Simon Heppner

After an early career managing restaurants in London, Simon became involved in offshore and remote location facilities management, deploying accommodation vessels to East Timor for the UN in 1999 and to West Africa for Total and Agip. Simon took responsibility for the increasingly demanding sustainability requirements under these contracts before joining Good Business, Europe’s leading corporate responsibility consultancy, in 2006 to pursue this aspect full time and co-founding the Sustainable Restaurant Association in 2010. Simon is a resident judge for the Mercury awards, chair of the advisory board for Unpackaged and a non-executive director for Farm Wilder and lives in Stroud with an unruly menagerie of children and animals.


Isabel Terry

Isabel joined The Sustainable Restaurant Association in 2016 having previously worked at sustainability consultancy Anthesis. She has advised clients including Tesco, Nestle, IHG and WRAP on a range of matters from helping to set public sustainability targets to effective communication of CSR strategies. Whilst at the SRA Isabel has worked with many international businesses including restaurants, hotel groups and transport services across Europe, Latin America and Asia to identify appropriate sustainability standards in line with differing markets. In 2018 she joined the new team at Food Made Good global to support the international expansion and has just completed a masters in Sustainable Development.


Nell Armitage

Having recently completed an MSc in Food Policy, Nell’s dissertation focused on the sustainability of alternative meat sources and wild game in the UK. She has previously worked at the Food Foundation, the National Literacy Trust and family members club Maggie & Rose gaining experience in tech and project management. Nell joined the Sustainable Restaurant Association at the beginning of 2018 to help support delivery of the SRA’s programmes including Food Made Good.


Want to work with us? Or be a partner? Get in touch and tell us where your sustainability passions lie.