Operating With Values
Our brand conducts itself with six key values. This makes certain that we curate an atmosphere where both our staff and business thrives. All those who work for us are inspired to showcase our values not just in their work, but when supporting others too. We are proud to go above and beyond for our staff and customers to create a positive, uplifting community within the business.
Diverse & Representative Recruitment
The M recruitment strategy is structured in order for our staff pool to be a true reflection of the communities in which we exist. As a way to ensure this, we aim to hire 5% of our workforce from those who would be considered disadvantaged in the employment market. This process is helped by close support from our relevant charity partners.
Charity Partners
M is proud to be a supporter of numerous charities and passionate about providing crucial funds for the local communities in which our restaurants are based. Each of the charity partners is in sync with three core parts of our impact visions and values. These include support for the disadvantaged, providing employment opportunities, and offering paid employee involvement with our charities.
The yearly M is Not For Sale pop-up restaurant creates funds and awareness for a charity called ‘Not For Sale’. This organisation aims to end modern-day slavery via community projects that break this cycle. We have some amazing ties with the rugby world, allowing us to host regular guest experiences with tournaments. This also generates funds for School of Hard Knocks, a charity that is revived around empowering schools and young adults to achieve their goals.
Discover more about our charity partners HERE.
Volunteering
As part of our core values, we like to give our staff the opportunity to be involved in supporting our charity partners and contributing to their communities. To do this, every employee is granted two paid days a year where they are urged to volunteer for our charity partners.
Supplier Visits
We understand the importance of our suppliers and take pride in garnering efficient and happy working relationships with the organisations that deliver our ingredients.
Our suppliers form a large section of our scope 3 carbon emissions, thus are a vital part of our decarbonisation strategy and target to be net-zero. Providing our employees with the chance to visit suppliers is important so they can get a feel for how our supply chain works, as well as how it has an impact on the environment.
Our Promise
As an organisation, we have committed to becoming a net zero business by 2040 in line with the wider UK hospitality industry. This ambitious goal means that we calculate our carbon footprint every year with Net Zero Now and set emission reduction targets aligned with Science Based Targets to keep us on track. We are also members of the Zero Carbon Forum where we work with others across the industry to implement the roadmap for achieving net zero. We, like our collaborators, want to ensure that the hospitality industry is leading the way in carbon reduction.
Sourcing the highest quality beef from around the world, being the center of M Restaurants comes with a great responsibility to address the environmental impacts of these products. We are proud to have partnered with Klimato to calculate the carbon emissions of the dishes on our menus and understand the impact of our ingredients. With this platform, we can see the carbon footprint of each dish as we design menus, ensuring we can keep tracking our progress on carbon reduction while continuing to source the finest products.
M is proud to support charity partners Not For Sale by investing in reforestation projects around the world. These projects support those most at-risk of modern-day slavery and play a role in offsetting carbon emissions in the atmosphere. While we continue to work with our suppliers to decarbonise, we encourage our diners and M Members to help us support the great work of Not For Sale by donating £5 when dining on our Group Menus.
Reducing carbon and improving sustainability is also a key focus in our restaurant where the team implements energy saving practices and strives to achieve a recycling rate of 75%. Food waste is also a key contributor to greenhouse gas emissions. We are signatories of WRAP’s Food Waste Reduction Roadmap and have committed to halve the amount of food waste produced by the business by 2030. Alongside daily tracking of our food waste by our kitchen team, menu development looks at how we can design prep waste our of dishes.
We will continue to share updates on our sustainability work and journey to net zero. To view insights and read stories about our initiatives, please read below.
