- Government, academia, hospitality and sustainability representatives shared sustainable gastronomy insights.
- MGM co-organized the gastronomy forum with The Sustainable Restaurant Association and Winnow Solutions.
Industry experts gathered at MGM COTAI’s Vista on 18 June to exchange insights on the future of responsible dining in Macau, strengthening the city’s position as a “World Centre of Tourism and Leisure” and a “UNESCO Creative City of Gastronomy.”
The gastronomy forum, “Leading the Shift: The Power of Sustainable Gastronomy to Create Change,” gathered representatives from the government, hospitality, academia and sustainability sectors, underscoring MGM’s ongoing efforts to translate sustainable gastronomy from discussion into day-to-day operations.
Geoffrey Simmons, Vice President of Food & Beverage of MGM opened the forum by noting, “As a UNESCO City of Gastronomy and a global tourism destination, Macau is well equipped to drive sustainable luxury hospitality initiatives. The convergence of culinary excellence and sustainability leadership is a top priority for MGM, and luxury hospitality and environmental responsibility can thrive together.”
The event was organized together with The Sustainable Restaurant Association, whose Director of Growth & Partnerships APAC, Karen Finnerty, gave a special presentation on global sustainable hospitality practices.
Co-organizer Winnow Solutions’ Business Development Lead Christy Chen followed the presentation with a sharing session on how artificial intelligence (AI) and data boosts operators’ abilities to reduce food waste and improve efficiency.
The gastronomy forum was rounded out with a panel discussion moderated by Karen Finnerty and featuring MGM’s Assistance Vice President of Sustainability and Business Synergy Ruby O, Assistant Professor Dr Catherine Li – from the Macao University of Tourism’s Faculty of Creative Tourism and Intelligent Technologies, and JW Marriott Hotel Hong Kong’s Director of Quality Compliance Steve.
