MGM Drives Sustainable Hospitality from Kitchen to Operations

In recognition of Sustainable Gastronomy Day on June 18, MGM co-organized the forum “Leading the Shift: The Power of Sustainable Gastronomy to Create Change” with The Sustainable Restaurant Association and Winnow earlier at Vista, MGM COTAI. The event brought together representatives from the government, academia, hospitality, and sustainability sectors to exchange practical insights on the future of responsible dining in Macau.

As Macau continues to strengthen its position as the World Centre of Tourism and Leisure and UNESCO Creative City of Gastronomy, the event explored how sustainable dining practices can support the high-quality development of the city’s food and beverage sector while enhancing operational resilience, guest experience and environmental responsibility. The event also aimed to support industry capacity building by encouraging peers to adopt more sustainable practices across sourcing, kitchen operations and dining experiences.

During the forum, Geoffrey Simmons, Vice President of Food & Beverage of MGM, highlighted Macau’s unique position to lead in sustainable luxury hospitality, emphasizing that culinary excellence and environmental responsibility can progress hand in hand. The forum also featured global insights from Karen Finnerty of The Sustainable Restaurant Association and Christy Chen of Winnow Solutions, followed by a panel discussion where MGM’s Ruby O, Assistant Vice President of Sustainability and Business Synergy of MGM, underscored sustainability as a driver of innovation and long-term value creation.

The forum also illustrated how MGM is actively translating sustainable gastronomy into practice. In 2025, Aji at MGM COTAI became the first restaurant in Macau to achieve the highest three-star rating under the Food Made Good Standard, demonstrating excellence in responsible sourcing, resource efficiency, and sustainable dining. MGM has further strengthened its efforts by introducing Winnow Vision AI+ technology to monitor and reduce food waste, participating in the Sustainable SEAFood Festival in Hong Kong, and achieving 100% cage-free sourcing for eggs.

Complementing this gastronomic initiative, MGM’s broader environmental leadership continues to gain recognition. MGM COTAI has been awarded Gold status in the Macao Green Hotel Award 2025 for the fourth consecutive time. Presented by the Macao Environmental Protection Bureau and the Macao Government Tourism Office, the accolade reflects the property’s consistent excellence in environmental performance and low-carbon operations. From its design to daily operations, MGM COTAI integrates sustainability through ongoing improvements in energy efficiency, resource management, and decarbonization, supported by strong cross-departmental collaboration.

Together, these efforts demonstrate MGM’s comprehensive approach to sustainability, bridging culinary innovation with operational excellence, which aims to shape a more responsible hospitality industry in Macau and beyond.

MGM

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