The company, which currently operates 45 hotels, rail and river cruise experiences across three continents, received an average Two Star rating across the group with nine of its restaurants awarded the association's highest rating of Three Stars.
Properties demonstrating high levels of sustainability were Belmond El Encanto in Santa Barbara, California due to the fact its kitchens compost all food waste and it offers a high percentage of certified organic and biodynamic drinks and Belmond Royal Scotsman which sources over 90 per cent of its fruit, vegetables, dairy produce and fish locally.
Raymond Blanc, president of the SRA and chef-patron of Belmond Le Manoir aux Quat'Saisons saw his property achieve the highest rating of the group.
The chef had worked closely with the SRA and Belmond to develop a bespoke version of the SRA's sustainability rating taking into account the regional variations, while adhering to the three main pillars of sustainability – sourcing, society and environment.
He said: "As custodians of some of the finest restaurants in the world I believe it is our responsibility to set an example globally, to follow a strong set of ethics, operate sustainably and be prepared to submit our practices to independent scrutiny, so to create a responsible business in all of its facets of activity.
“Anyone eating in a restaurant in a Belmond property, wherever they are in the world, from Botswana to Bali, Cape Town to Rio de Janeiro, and Santa Barbara to St Petersburg, will be able, at the click of a mouse, to see how truly sustainable we are – making it the first global luxury brand to be able to proudly boast sustainability stars.”
SRA managing director Mark Linehan said: “It is truly remarkable that a global group as eclectic and diverse as Belmond has not only committed to putting its sustainability credentials to the test, but also shown the level that can be achieved when there is a dedication at all levels to operate responsibly.
"It is also a great credit to the company that it has pledged to implement a programme of improvements in every site. This is an exemplary model for hotel groups around the world.”