New · July 2026

GSTC Food & Beverage Standard

v1.0 · 215 performance indicators · Restaurants, cafés, catering services, and food halls

The GSTC Food and Beverage Standard v1.0, published July 2026, is the newest of GSTC's six standards and the first global sustainability standard developed specifically for the food service sector. It covers 215 performance indicators across 36 criteria in four sections — from food safety management to culinary cultural heritage.

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Cluster 1

Is this for me?

Who GSTC-FB applies to

What is GSTC-FB?

GSTC-FB is the GSTC Food and Beverage Standard, published by the Global Sustainable Tourism Council on 6 July 2026. It is the newest of GSTC's six standards and the first global sustainability standard developed specifically for food and beverage service providers. Certification is issued by a GSTC-Accredited Certification Body after an independent audit against the standard's 215 performance indicators. GSTC does not certify restaurants directly.

Who does it apply to?

Any organisation whose primary activity is the provision of food and beverage services — independent restaurants, cafés, bars, catering companies, food trucks, food halls, school and hospital canteens, event caterers, pop-up food vendors, and similar businesses. The standard was designed with the full diversity of food service formats in mind.

Does it apply to a small independent restaurant or café?

Yes. The standard is explicitly scalable. A micro-operation is not expected to produce the same documentation depth as a large institutional caterer. Where a specific requirement would be genuinely disproportionate for a very small or mobile operation, the CB assesses whether the spirit of the criterion is being met through alternative means and whether the exception is formally justified.

My hotel is GSTC-H certified. Does that cover our restaurant?

Possibly, depending on how the hotel's CB scoped the GSTC-H assessment. If the restaurant seeks its own standalone GSTC-FB certification — with its own certificate — it would be assessed separately under GSTC-FB. Consult your CB to clarify what your existing GSTC-H assessment covers.

Cluster 2

Why get certified?

The business and regulatory case

What are the business benefits of GSTC-FB certification?

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Market access: Hotel groups, airlines, corporate event caterers, and institutional food service increasingly require verified sustainability credentials from food suppliers. In tourist destinations, certified restaurants gain visibility on sustainability travel platforms that filter specifically for certified F&B operators.

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Regulatory compliance: EU Directive 2024/825 (September 2026) requires sustainability claims to EU consumers to be backed by independently-verified certification. Any F&B business claiming to be "sustainable", "eco-friendly", or "responsible" in consumer-facing communications reaching EU markets will need certification.

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Operations: The preparation process surfaces supply chain risks, food waste inefficiencies, and energy consumption patterns. Many businesses find operational savings that offset the certification cost.

My restaurant already sources locally and reduces food waste. Why formalise it?

Because undocumented practice is invisible to everyone except you. Formalisation makes your practice verifiable — by guests, buyers, and regulatory bodies. The process also reliably reveals gaps: a supplier assumed to be sustainable whose practices are unverified, a food waste stream not yet measured, an allergen communication risk on the menu.

What does EU Directive 2024/825 mean for a food business?

From September 2026, sustainability claims in consumer-facing communications — menus, websites, social media, packaging — must be substantiated by independently-verified third-party certification or they constitute a prohibited misleading commercial practice. For F&B businesses serving EU travellers or supplying EU markets, unverified sustainability claims become a regulatory exposure. GSTC-FB provides the certification pathway.

Cluster 3

What does GSTC-FB cover?

Four sections, 36 criteria, 215 performance indicators

What are the four sections and what does each assess?

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Section A — Sustainable Management: Management system, food safety and operational risk control (a mandatory baseline), legal compliance, accurate communication to guests, employee engagement, the menu as a sustainability document (A10), and facilities.

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Section B — Socioeconomic Benefits: Fair employment, local hiring, local and inclusive procurement from nearby farmers and food entrepreneurs, community development, accessibility.

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Section C — Cultural Heritage: Respectful use of cultural elements in operations and design, safeguarding and promoting food traditions, responsible handling of cultural artifacts and symbols.

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Section D — Environmental Stewardship: Responsible sourcing with animal welfare focus, efficient purchasing, energy and water conservation, liquid waste management including FOG, solid and food waste management, GHG emissions, pollution, biodiversity, and wildlife sourcing.

What is Food Safety (A2) and why is it a non-negotiable baseline?

Criterion A2 — Food Safety and Operational Risk Control — requires compliance with all applicable local food safety and hygiene regulations, documented allergen information for guests, documented hygiene procedures communicated to all relevant staff, and annual food safety training. It is treated as a non-negotiable operational baseline because a food business cannot demonstrate sustainability if it cannot demonstrate basic food safety. A2 is assessed before sustainability criteria — it is the operational floor, not a sustainability criterion.

What is the menu criterion (A10)?

Criterion A10 treats the menu as a sustainability communication tool — both format and content. Physical menus should use durable or responsibly sourced materials, or the business provides digital alternatives. Menu content must communicate allergen information, dietary suitability (vegan, vegetarian, plant-based), cultural or belief-sensitive elements, and sustainability-related characteristics of food items. A10 also includes the requirement to reduce reliance on animal-based ingredients — the 30% plant-based threshold.

Sustainable Management

· Management system
· Food safety baseline (A2)
· Legal compliance
· Menu as sustainability tool (A10)
· Staff training

⚠ A2 must be in place before assessment

Socioeconomic Benefits

· Fair wages and local hiring
· Local and inclusive procurement
· Support for local food entrepreneurs
· Community development
· Accessibility

Cultural Heritage

· Respectful use of cultural elements
· Safeguarding food traditions
· Staff training in cultural context
· Respectful use of artifacts

Unique to GSTC-FB — food as cultural identity

Environmental Stewardship

· Responsible sourcing
· Animal welfare in sourcing
· FOG management (D6)
· Food waste management
· Energy and water conservation

⚠ D6 FOG management is mandatory

Cluster 4

The 30% plant-based requirement

The most distinctive feature of GSTC-FB — and the most misunderstood

What does the 30% plant-based requirement actually mean?

Under A10.8, GSTC-FB requires all food businesses to demonstrate a clear commitment to reducing reliance on animal-based ingredients. For standard à la carte and buffet restaurants, this means at least 30% of core food offerings — main dishes or complete meal options — should be plant-based or predominantly plant-based. 'Plant-based' means the dish contains no animal-derived ingredients. 'Predominantly plant-based' means at least 95% plant-derived by weight. Drinks, condiments, garnishes, and minor sides are excluded. This is a percentage of menu offerings, not of dishes sold.

Does this apply to a restaurant serving a traditional meat-heavy cuisine?

Yes, but the standard accounts for cultural context. For cuisines where meals are traditionally served with a wide range of plant-based side dishes, salads, mezes, grains, or vegetables, the entire meal composition may be considered rather than the main protein alone. A restaurant where every main dish contains meat but is traditionally served with extensive plant-based accompaniments may demonstrate a plant-forward meal balance at the overall guest meal level. The standard also provides for a documented transition pathway — a written plan with milestones and year-on-year evidence of progress toward reducing animal protein per guest meal.

Does this apply to a steakhouse or specialist protein restaurant?

Yes, as a standard requirement — but with an explicitly provided alternative pathway. A steakhouse cannot immediately achieve 30% plant-based main dishes by definition. The standard provides that where a menu-based threshold cannot reasonably be achieved, the organisation demonstrates a documented transition pathway focused on reducing animal protein use per guest meal over time. This pathway must be credible — it must include specific recipe, purchasing, or portion actions, documented progress, and evidence that the business is genuinely moving in the required direction.

How is 'plant-based' defined precisely when a dish contains a small amount of dairy or egg?

A dish is 'plant-based' if it contains no animal-derived ingredients. A dish is 'predominantly plant-based' if at least 95% of its ingredients by weight are plant-derived — small amounts of dairy, eggs, or animal fats not exceeding 5% of total ingredient weight and not constituting the primary protein component may be present. Only fully plant-based and predominantly plant-based dishes count toward the 30% threshold.

Standard pathway — à la carte and buffet

30%

of core food offerings (main dishes or complete meal options) must be plant-based or predominantly plant-based

Alternative pathways where 30% cannot be met directly

Cultural traditions

Entire meal composition assessed — not just main protein. Dishes served with extensive plant-based sides, mezes, or grains may demonstrate plant-forward balance at meal level.

Single-dish / street food

Recipe reformulation — adjust proportions, reduce animal protein per serving, or offer plant-forward variations of core dishes where menu structure limits adjustment.

Documented transition

A written plan showing year-on-year reduction in animal protein per guest meal — through recipe, purchasing, or portion actions — with evidence of implementation and progress.

A credible, implemented transition plan is treated as compliance. A plan that has been written but not implemented will not satisfy the CB.

Cluster 5

Supply chain, sourcing, and FOG management

From farm to fork accountability

What does responsible sourcing require for an F&B business?

Criterion D1 requires a written responsible sourcing policy, annual targets to improve supplier compliance, and purchasing practices that prioritise suppliers with recognised environmental and animal welfare certifications. This extends to food and beverages, construction materials, consumables, and packaging — anything the business procures at significant volume.

What animal welfare requirements apply when sourcing ingredients?

Animal-protein ingredients must be sourced from producers with documented animal welfare practices. Caged and crate systems — battery cages, veal crates, gestation crates, poultry cages — should be avoided where regional alternatives exist, with supplier documentation evidencing alternative practices. Where certified alternatives are not commercially available, this must be formally documented — the attempt to source better must be evidenced.

How does GSTC-FB address seafood?

D1 requires: responsible seafood sourcing prioritising products certified by credible schemes such as MSC or ASC; compliance with applicable fishing bans including seasonal closures and protected species restrictions under CITES and IUCN; evaluating conservation risks of each species used on the menu; and no use of endangered species. For restaurants in coastal destinations with significant local seafood traditions, this requires both supplier documentation and an active process of verifying which species are legally and sustainably available in the specific region.

What is FOG management and what does GSTC-FB require?

FOG — fats, oils, and grease — is the most significant kitchen-specific environmental hazard in food service. Criterion D6 requires:

Grease traps

Commercial grease traps installed in all kitchen facilities and regularly maintained — maintenance records required

Oil storage

Used cooking oil collected and stored to prevent leakage — storage containers and protocols documented

Oil disposal

Disposed through authorised vendors capable of repurposing or recycling — only authorised disposal routes acceptable

Records

Collection and disposal records maintained — date, volume, vendor, and disposal method documented each time

⚠ A kitchen without a grease trap or with informal cooking oil disposal will receive a Major nonconformity regardless of sustainability performance in other areas.

Cluster 6

Cultural food heritage

Section C — unique to GSTC-FB among all six standards

What does Section C require for a food and beverage business?

Section C addresses food as culture, memory, and identity — an area unique to GSTC-FB. C1 (Presenting Cultural Heritage): when cultural elements are used in operations, design, or product development, IP rights must be respected and permissions obtained. C2 (Safeguarding and Promoting Food Traditions): where traditional ingredients, recipes, or techniques are part of the offering, they must be documented, staff must understand their cultural significance, and collaboration with local community members or culinary experts should ensure accurate preservation. C3 (Artifacts and Symbols): cultural artifacts and symbols used in décor or branding must be used respectfully and in compliance with local and international laws.

My restaurant serves a traditional regional cuisine. How is Section C assessed?

The CB looks for evidence that the food tradition is presented authentically: documented materials about the cultural origin and context of traditional dishes and techniques; records of staff training in the cultural significance and respectful preparation of those dishes; documentation of engagement with local community members, farmers, or culinary experts; and where applicable, evidence that traditional knowledge is attributed appropriately. A restaurant that has served a traditional regional dish for years with no documentation of its cultural context and no staff training in how to explain it will find Section C difficult.

We serve world cuisines from outside our local culture. What does that require?

When dishes from cultural traditions outside the local context are served, the standard requires cultural sensitivity in representation — accurate dish names, honest descriptions of cultural origins, and avoidance of stereotypes or misrepresentation. Staff should understand the cultural origins of the dishes they serve. The standard does not restrict what cuisines a restaurant may serve — it requires that all cuisines be represented with accuracy and respect for the communities they come from.

Cluster 7

Evidence and how to get certified

What to produce and the certification process

What evidence does a food and beverage business produce?

→Food safety documents — HACCP plan, allergen records, hygiene procedures, annual food safety training records

→FOG management records — grease trap maintenance logs, cooking oil collection and disposal records

→Management system documents — sustainability policy, targets, annual review report

→Menu documentation — evidence of plant-based proportion, allergen and dietary information, cultural origin of traditional dishes

→Responsible sourcing records — procurement policy, supplier assessments, animal welfare documentation, seafood traceability

→Food and waste management records — waste measurement by stream, food redistribution records

→Energy and water records — consumption monitoring by type, reduction targets and progress

→Cultural heritage documentation — traditional recipe records, staff training, IP permissions

→Community and employment records — local procurement invoices, local employment records

What is the minimum evidence set to begin?

Food safety documentation is the non-negotiable prerequisite — HACCP or equivalent, allergen records, hygiene procedures, training records. FOG management records — grease trap and oil disposal — must be in place. Then: written sustainability policy, documented targets, menu documentation showing allergen information and dietary suitability, a responsible sourcing policy. Without food safety and FOG management evidence in place, a CB cannot issue certification.

How does the certification process work?

Self-assess against the 215 performance indicators and build evidence. Choose and engage a GSTC-Accredited CB at gstcouncil.org. The CB conducts a Document Review remotely. The CB then conducts an Onsite Visit — inspecting the kitchen and facilities, reviewing physical records, and interviewing staff. The CB issues a certification decision. Certification is valid for three years, with annual surveillance audits.

How long does it take?

A well-prepared F&B business with food safety management already in place, existing supplier records, and a sustainability policy can complete the process within three to six months of engaging a CB. Most small food businesses starting from scratch should budget four to twelve months. Food safety (A2) and FOG management (D6) are the most time-sensitive elements — both require operational systems that must be running before assessment begins.

What are the most common Major nonconformities for first-time GSTC-FB applicants?

⚠No documented food safety management system (HACCP or equivalent)

⚠No allergen information on menus or boards

⚠No grease trap installed or no grease trap maintenance records

⚠No written sustainability policy

⚠No evidence of annual staff food safety training

All of these should be in place before formal assessment begins — not addressed after a finding is issued.

Cluster 8

After certification and other certifications

Validity and existing sustainability credentials

How long is GSTC-FB certification valid?

Three years from the date of issue. Annual surveillance audits are required during the three-year period. A full recertification audit is conducted at the end of three years against the current version of the standard.

I have an organic certification, a local green restaurant award, or a sustainability label. Does that count?

GSTC maintains a list of GSTC-Recognised programmes at gstcouncil.org. Certification under a GSTC-Recognised programme carries broadly equivalent status. Most local green restaurant awards and organic certifications are not GSTC-Recognised — if yours is not on the list, it does not substitute for GSTC-FB certification. It does provide valuable evidence for specific performance indicators and reduces preparation work significantly.

My certification has lapsed. What is the path back?

Contact a GSTC-Accredited CB. Existing documentation from before the lapse — food safety records, supplier documentation, waste management records — is useful where still current. Address documentation gaps, update your sustainability policy and targets, and reestablish active monitoring records. Recertification follows the full process. There is no accelerated pathway.

Does GSTC-FB apply to pop-ups, food trucks, and very small operations?

Yes. For very small or mobile operations where specific infrastructure requirements cannot be applied — fixed grease traps in a mobile unit, for example — the CB assesses whether the spirit of the criterion is being met through alternative means and whether the exception is formally justified by operational context. A food truck using cooking oil recycling collection services with documented collection records is demonstrating FOG management appropriate to its format.

Food & Beverage — get started

Readiness Analysis — all 215 performance indicators

Work through the complete GSTC Food & Beverage Standard checklist, free, with each indicator you submit observed. Contact us to set up your project — you don’t need to bring your own consultant.

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