The Sustainable Restaurant Association has called in the food and drink specialist in the run up to its launch in February 2010.
Top London restaurants Quo Vadis and Barrafina are among those to have already expressed an interest in joining the scheme, which is backed by Good Business CEO Giles Gibbons.
The scheme is the first comprehensive response for an industry besieged by questions about bottled water, fair staff wages and seasonal produce.
Recent research by the SRA found that over 70 per cent of consumers would be more likely to eat at a restaurant with an overall award for its social and environmental performance.
The association has three different levels of accreditation it will award to restaurants depending on their level of sustainability.
Sauce Communications has already been helping the SRA to attract potential members and will launch the concept to consumers next month. Hannah Norris, the director of food and drinks brands, said the agency would be offering interviews and setting up lunches with key food writers including the London Evening Standard's Fay Maschler and Metro's Chloe Scott.