RESPONSIBILITY
At Madklubben, we strive to be more than just a restaurant business:
We aim to be a responsible player and a positive force for the environment and society. We are far from perfect, and we recognize the need for continuous development and initiative. That’s why progress, change, and transparency are our key priorities.
Our approach is a strategy to create a future with a greater focus on more sustainable solutions – both for people, the climate, and, in the bigger picture, the planet – while also seeking to influence our surroundings positively.
We believe that small changes contribute to significant results over time. That’s why we continue our efforts by developing new initiatives and actively working to inspire both employees and guests to take part in making a positive impact on the future.
It’s about committing to action. We welcome millions of guests at Madklubben every year, and that gives us a responsibility to contribute to a positive and sustainable development through our initiatives. At the same time, we have a clear ambition to set standards in collaboration with the industry as a whole so that we can drive meaningful change together.
People
People are essential to Madklubben. We can only deliver the product we strive for and run the business we envision through them. That’s why we take care of and invest in the people who work at Madklubben – regardless of their role. We aim to be industry leaders in creating good working conditions, offering meaningful educational opportunities in various forms, and promoting diversity and inclusion for all employees.
Planet
We are deeply connected to a crucial part of our society: Food and ingredients. This gives us the opportunity to contribute to greater sustainability and a reduced climate footprint. At the same time, we want to influence a lifestyle that ensures future generations have the resources they need while continuing to provide exceptional gastronomic experiences for many.
We have implemented many initiatives over the years, but now we are delving deeper into the structure and actual impact. We believe this is crucial for taking the right steps forward. We look forward to developing both our own and the industry's approach to creating a better future.
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PEOPLE
Social responsibility is essential for building a sustainable business and, just as importantly, fostering strong relationships with our employees, guests, and local communities. That’s why we have already implemented several initiatives to ensure this.
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Employee well-being
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Employee well-being
Well-being can be assessed in many ways, but we believe in combining quantitative data with actions based on the insights they provide. Measuring our employees' well-being helps us understand and improve the work environment while ensuring that all employees thrive.
Why do we do it?
With approximately 1,600 employees across Madklubben nationwide, having reliable data is crucial for making the right decisions. That’s why we have been measuring and acting on our employees' well-being since 2022.
How do we do it?
We conduct a well-being survey among all employees twice a year, focusing on engagement and overall job satisfaction.
We have established – and continuously develop – systems for improvement, feedback, and addressing needs based on our findings.
We create smaller network communities to enhance the well-being and development of specific job functions.
What do the employees say?
91% feel motivated and engaged in their work
Madklubben, well-being survey, Q3 2024
"I think my leaders and colleagues do a great job of creating an atmosphere that motivates me and makes me enjoy coming to work."
"I love working at the restaurant. Great colleagues, great food/wine, and really good management where you feel heard and seen as a trainee."
"It’s incredibly rewarding to have so many opportunities for personal development – it truly drives me."
"There’s plenty of room for initiative and growth, which really motivates me!"
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Development and diversity
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Development and diversity
It is important to us that there is room for everyone at Madklubben, as we see diversity as a source of development – both for us as a workplace and for each individual employee.
Why do we do it?
Our employees are our most important resource. They are the ones who create the right atmosphere and experiences for our guests, making them want to return. We want to create a work environment that encourages employees to stay by showing that the restaurant industry can be a serious career path with opportunities for growth.
This means that you can start working with us without prior experience in the industry as long as you have the willingness to learn. We have several initiatives that help ensure inclusivity and support the development of our employees, both personally and professionally.
How do we do it?
All new employees receive thorough, onboarding with an in-depth introduction to the sector and our organization. From day one, employees are informed about career-enhancing courses that support their professional and personal development.
We prioritize training skilled leaders and offer, for example, talent development programs in the form of formal education courses, which can lead to a full HD degree.
Our industry includes many different types of employees, and we want to ensure an inclusive work environment where strengths are valued, and differences are welcomed. This also means that we strive to view neurodiversity as a significant advantage for the company. In this regard, management is actively involved and visible in creating a workplace that accommodates different needs and promotes well-being for all.
We focus on encouraging everyone, regardless of background, sexuality, ethnicity, gender, and religion, to apply for open positions at Madklubben. Likewise, we maintain a high level of inclusivity in our recruitment processes.
What do the employees say?
83% feel that they are developing professionally at work
Madklubben, Well-being Survey, Q3 2024
"I'm constantly learning so many new things. That makes me grow a little bit more every day."
"I feel like I'm constantly improving and learning from both my mistakes and successes. I also feel that I have a great leadership team to support me."
"There are many opportunities for development at Madklubben in general, especially as a leader."
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Security and good working conditions
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Security and good working conditions
Our employees should feel happy and safe when they go to work at Madklubben. That is why we have a number of policies and initiatives in place to protect them.
Why do we do it?
We can only offer a great workplace and positive experiences for our guests if the working conditions for our employees are in order. Our employees are the most important part of our business, so their safety and well-being are essential.
How do we do it?
Pension scheme and health insurance
All full-time employees at Madklubben are covered by a pension and health insurance plan through PFA. The scheme automatically takes effect after three months of employment.
Whistleblower scheme
Madklubben has a whistleblower scheme available through our internal employee app. This allows employees to report any issues without fear of retaliation, either anonymously or non-anonymously. It serves as a supplement to our existing reporting options, which include contacting HR, a direct manager, or the workplace representative.
"The Yellow Card"
Based on a well-being survey, we introduced an additional measure in our restaurants called "The Yellow Card", aimed at addressing unwanted behavior from guests.
"The Yellow Card" is a physical card available in all restaurants that outlines the rules for guest behavior. It can be used as a warning if a guest crosses the line, and we reserve the right to ask guests to leave if the warning is not respected.
Beyond its symbolic importance, the card also reinforces employees’ awareness that management supports them and prioritizes their work environment and safety.
Safety policy
As a supplement to "The Yellow Card", Madklubben has introduced a safety policy, which guests must accept when booking a table. The policy ensures that both staff and guests are met in a respectful environment in our restaurants. This means we do not tolerate any form of discrimination, racism, queerphobia, harassment, or physical or psychological violence. We reserve the right to ask guests to leave if the safety policy is not respected.
The Club Handbook
Madklubben has an employee handbook called The Club Handbook. It is available in Madklubben's internal employee app and contains important information regarding internal policies, rules for reporting sickness, working hours, parental leave, GDPR regulations, and more.
What do the employees say?
97% agree that they experience good collaboration with their colleagues.
Madklubben, Well-being Survey, Q3 2024
"We are good at collaborating across functions, which encourages us to reach out for help. This applies across both the kitchen and the floor."
"My job has created new friendships for me."
"I think we have a really good relationship as colleagues and a strong sense of community. We can talk and relax together, and this is something I really appreciate."
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PLANET
The initiatives outlined below have been selected because we believe these are the areas where we can make the biggest difference and also measure our impact. They are not standalone efforts but part of a broader commitment to reduce our carbon footprint and environmental impact.
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Measurement and reduction
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Measurement and reduction
In 2025, we will begin measuring and mapping our CO2 footprint across all restaurants to identify opportunities to reduce consumption – now and in the future.
Why do we do it?
By focusing more on measuring and reducing our CO2 emissions, we can contribute to a more sustainable future and increase our contribution to the green transition, which requires credible measurement points.
How do we do it?
We will implement a digital system to measure our CO2 footprint in all aspects of our operations, from raw materials and packaging to transportation and energy (Scope 1, 2, and 3). In 2024, we tested the systems that can automatically monitor this, and they will be rolled out to all restaurants in 2025.
We will identify and highlight potential pitfalls across all our restaurants for use in discussions and sharing knowledge about concrete reduction initiatives.
We will set individual CO2e reduction goals for each restaurant.
What is our goal?
We will monitor our total CO2 footprint across all restaurants and catering services with the aim of reducing our overall CO2 footprint by 30% by 2030.
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Less beef
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Less beef
Beef is one of the most climate-damaging foods in Denmark and thus an effective way to reduce our carbon footprint.
Why do we do it?
Beef production has a large carbon footprint and a significant environmental impact. Reducing beef on our menus is an effective way to lower our overall carbon footprint.
Below is a comparison of CO2e consumption per kg.
Source: Den Store Klimadatabase (Concito)
How do we do it?
We will analyze beef consumption across our restaurants with the aim of reducing the overall consumption of beef.
We will reduce the availability of beef on our menus while simultaneously improving the quality of the beef we offer.
We will offer more and better alternatives such as vegetables, fish, chicken, and pork.
We will change the structure of our menu and group menus in order to influence customers to choose other options.
What is our goal?
We aim to reduce our beef consumption by 30% at the corporate level by 2030.
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Waste and food waste
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Waste and food waste
We love preparing and serving food to our guests, but we have a great responsibility to use our ingredients and resources with respect. Food should be eaten, not thrown away.
Why do we do it?
Food waste and food waste disposal are major contributors to the climate crisis we face. Reducing food waste is among the top three solutions that will have the biggest impact in keeping global warming below 2 degrees. Our other waste is also a valuable resource that must be handled properly to ensure the best possible recycling.
How do we do it?
We will continuously measure and monitor our food waste and recycling rate for other waste across all restaurants.
Based on our analyses, we will implement our strategy to minimize food waste both in the kitchen and among guests.
We will educate and inform our employees on 'best practices' for handling, portioning, and preparing ingredients.
We will make better use of surplus food through partnerships with organizations such as TooGoodToGo and charitable organizations.
We have been appointed to be part of the Ministry of Food’s Club 12.3, which brings together top executives from 10 central food companies committed to engaging 20 partners in the fight against food waste. Read more here.
- We are part of ONE\THIRD’s voluntary reduction agreement "Denmark Against Food Waste", which is for businesses and organizations aiming to halve food waste by 2030 and reduce food loss in the Danish food industry.
What is our goal?
Based on our measurements and partnerships, we aim to increase initiatives at our restaurants to reduce food waste by 2025. Additionally, we will increase our recycling rate for other waste to at least 70% at the corporate level by 2026.
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Energy
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Energy
When we prepare food and create a great environment for our guests, we inevitably use electricity, water, heating, and gas. We must use these energy sources wisely, and we will therefore increase our focus on minimizing and monitoring our energy consumption.
Why do we do it?
Lower energy consumption is a direct path to a smaller carbon footprint, especially if the energy sources are not renewable. By reducing our consumption, we can minimize our environmental impact.
How do we do it?
We will implement an energy management system to monitor electricity, water, heating, and gas consumption across all our restaurants.
We will invest in energy-saving technologies and improve our energy efficiency.
We will establish best practices for reducing energy consumption in our restaurants.
We will identify opportunities to increase the use of more climate-friendly energy.
What is our goal?
We will increase the use of more climate-friendly energy and reduce overall consumption by 10% at the group level by the end of 2026.
A few steps in the right direction
We can always take one step further to reduce our negative climate impact. That’s why we continuously review our value chains and business model to identify initiatives that can bring us closer to becoming a more sustainable company. Below are a few examples from over the years.
Water
In 2017, Madklubben stopped serving bottled spring water and instead began serving ice-cold filtered tap water, with or without carbonation. We believe this makes perfect sense for both the environment and our employees, who no longer have to carry water in and out of the restaurants.
UN Global Compact
Since 2018, Madklubben has participated in the UN Global Compact. It is a UN initiative that promotes responsible business practices in human rights, labor rights, the environment, and anti-corruption. It is the world’s largest initiative for corporate responsibility and sustainability, where companies voluntarily join and report their progress.
Surplus food
Since 2018, Food Club has collaborated with Too Good To Go, making surplus food available as “lucky bags” through the Too Good To Go app, where customers can buy them at a reduced price and help reduce food waste. More than 11,000 lucky bags have been sold since 2018. Remaining surplus food is donated to socially vulnerable individuals at Kirkens Korshærs Herberg.
More Than Pizza
Since 2020, Frankies has donated more than 2.5 million DKK to charitable organizations, selected by well-known figures in Denmark, with whom Frankies collaborates every other month.
Packaging
Madklubben collaborates with our supplier, MultiLine, to find the best solutions for disposable and plastic packaging. MultiLine is a part of the Science-Based Targets Initiative (SBTi), and they work dedicatedly on social compliance auditing with their suppliers. These initiatives ensure that Madklubben purchases goods produced under fair conditions, focusing on both social and climate sustainability. For example, Madklubben stopped using plastic straws in 2021, and we continually assess the pros and cons of different types of disposable packaging in relation to waste sorting and recycling possibilities.
Paper usage
Our hand towels and toilet paper are both FSC certified and have the EU Ecolabel. An FSC certification ensures sustainable fiber sourcing, thus preventing deforestation and promoting biodiversity. The EU Ecolabel is the official EU environmental label aimed at promoting products that have a lower environmental impact throughout their lifecycle compared to similar products—i.e., from raw material development, production, and use to recycling, reuse, or waste.
Essity (TORK), which Madklubben has chosen as the supplier of these products, is listed on the Corporate Knights Global 100 100 list, ranking the world’s most sustainable companies.
Cleaning
We use cleaning and dishwashing products from the “Kiilto Pro Natura series,” which are Swan-labeled, made from renewable raw materials, and are 100% biodegradable. Almost all restaurants have dosing systems for our cleaning products, ensuring the correct dosage for our employees and reducing transportation for highly concentrated products, which are not pre-mixed with water.
What about our suppliers?
We have a wide range of suppliers to Madklubben and our restaurants, who also contribute to improving the overall climate footprint.
’’MultiLine is part of the Science-Based Targets Initiative (SBTi), and we work dedicatedly on social compliance auditing with our suppliers. These initiatives ensure that Madklubben’s purchased goods from MultiLine are produced under fair conditions, with both social and climate sustainability in mind.”
- Oliver Grewal Sustainability Manager
”HCS Renovation will phase out the use of fossil fuels for deliveries to our customers over the coming years. This means that deliveries/pick-ups/collections will gradually be made with electric trucks, which is an important step towards greener daily deliveries to all Madklubben restaurants.”
- Jesper Henvig, Sales and Environmental Consultant
”At Textilia, we work on our climate and environmental impacts through, among other things, the Swan label and the ISO 14001 standard at our laundries. We are in the process of developing CO2 reduction targets in accordance with the Science-Based Targets Initiative (SBTi), which will also support Madklubben's sustainability efforts.”
- Ida Stokkebye Rueskov, Group ESG Director
”Fredericia Furniture takes pride in creating designs built to last for generations, and our many environmental certifications ensure that the products meet Madklubben’s vision of sustainability and quality. As a proud B Corp, we are also part of a global community that takes responsibility through action and development to create positive social and environmental changes for a better world.”
- Fredericia Furniture
”At Grøntgrossisten ApS, we have a clear strategy to deliver Danish and sustainable fruits and vegetables from Danish growers. Additionally, over the past 5 years, we have phased out the use of fossil fuels in 80% of our fleet, making it electric. This is an important step in making our deliveries to Madklubben restaurants greener.”
- Christian Kamp, CEO
’’MultiLine is part of the Science-Based Targets Initiative (SBTi), and we work dedicatedly on social compliance auditing with our suppliers. These initiatives ensure that Madklubben’s purchased goods from MultiLine are produced under fair conditions, with both social and climate sustainability in mind.”
- Oliver Grewal Sustainability Manager
”HCS Renovation will phase out the use of fossil fuels for deliveries to our customers over the coming years. This means that deliveries/pick-ups/collections will gradually be made with electric trucks, which is an important step towards greener daily deliveries to all Madklubben restaurants.”
- Jesper Henvig, Sales and Environmental Consultant
”At Textilia, we work on our climate and environmental impacts through, among other things, the Swan label and the ISO 14001 standard at our laundries. We are in the process of developing CO2 reduction targets in accordance with the Science-Based Targets Initiative (SBTi), which will also support Madklubben's sustainability efforts.”
- Ida Stokkebye Rueskov, Group ESG Director
”Fredericia Furniture takes pride in creating designs built to last for generations, and our many environmental certifications ensure that the products meet Madklubben’s vision of sustainability and quality. As a proud B Corp, we are also part of a global community that takes responsibility through action and development to create positive social and environmental changes for a better world.”
- Fredericia Furniture
”At Grøntgrossisten ApS, we have a clear strategy to deliver Danish and sustainable fruits and vegetables from Danish growers. Additionally, over the past 5 years, we have phased out the use of fossil fuels in 80% of our fleet, making it electric. This is an important step in making our deliveries to Madklubben restaurants greener.”
- Christian Kamp, CEO
If you would like to know more about Madklubben's work with sustainability and reporting, feel free to contact us at madklubben@madklubben.dk