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OUR MISSION

Around 15 million tonnes of food is wasted every year in the UK alone, and the vast majority of it is perfectly edible. The lowest carbon, most sustainable thing we can do with food that is going to go to waste is put it in a belly, rather than a bin (landfill, anaerobic digestion, animal feed, or compost). For every tonne of food that we save from going to waste, we save around 4.2 tonnes of CO2e from being emitted. Around 10% of the UK’s carbon footprint comes from food that is produced but never eaten.

Reduce the amount of food that goes to waste

To ensure we can offer great quality food, we supplement our intercepted “waste food” ingredients with a small amount of ingredients we purchase. We are committed to ensuring that everything we buy is as sustainable, as ethical and as local as it can be. We are committed to using our limited buying power to support the future we want to see - local, independent, ethical, sustainable, accessible and fairly traded.

Support the sustainable future that we want to see

OK MCR is, among many other things, a live experiment in alternative economic models. The project operated for 3 years on a pay-as-you-feel basis, inviting members of the public to decide how much they would pay for their meal in a range of settings. While this model had huge social and environmental positives, it proved financially unsustainable.

 

OK MCR’s catering social enterprise operates on a pay-it-forward basis. The project offers catering at set prices, with one rate for private and corporate customers, a lower rate for established not-for-profit groups, and free or heavily subsidised catering for grassroots groups who are supporting vulnerable adults.

Provide access to enough food and great food for all

Dignity, choice and social inclusion - a positive community future. Our pay-as-you-feel model (employed at our city centre restaurant between Sept 2017 - Aug 2018) offered an innovative, inclusive model that deliberately bucked the trend towards dedicated “food poverty project” models. There are a number of projects that target people in food poverty, and in our current economic climate they are essential. However, the fact remains that by targeting people in food poverty, we also further separate and isolate them. OK MCR aims to develop an alternative model that can evolve along side these projects, and offer a more inclusive option to bring a wider range of people together over the simple act of sharing a meal. 

 

Dignity, choice and social inclusion - a positive community future

In recent years the community and charity sector has seen huge reductions in the amount of funding available. This has led to reductions in support for our most vulnerable residents, and in some cases a competitive rather than collaborative attitude between funded groups doing similar work. OK MCR aims to develop a financially sustainable business model based on a mix of income generating activity, corporate sponsorship, and individual donations that allows customers to support our activities in a way that suits them, and supports us in doing some good in the world.

Operate a financially sustainable business model

Our pay-as-you-feel model (employed at our city center restaurant during Sep 2017 - Aug 2018) offered an innovative, inclusive model that deliberately bucked the trend towards dedicated “food poverty project” models. There are a number of projects that target people in food poverty, and in our current economic climate they are essential. However, the fact remains that by targeting people in food poverty, we also further separate and isolate them. OK MCR aims to develop an alternative model that can evolve alongside these projects, and offer a more inclusive option to bring a wider range of people together over the simple act of sharing a meal.

 

Our current outside catering venture operates on a pay-it-forward model, and supports grassroots groups that offer dignity, choice and support to vulnerable adults. We hope to continue our experiment into alternative economic models, and trial a new socially inclusive cafe / restaurant space in 2020.

Create opportunities for people to gain skills, experience, and qualifications

Open Kitchen MCR recently catered for 150 people at my birthday party, the canapés they made were absolutely delicious and beautifully presented, Matt and his team were an dream to work with. Everyone who attended commented to me on how good the food was. Can't recommend them enough!

Soo Wilkinson