Experts from various sectors came together yesterday in a gastronomy forum to explore the transformative potential of holistic gastronomy within the business sector and its crucial role in sustainable tourism
The panel of professionals shared their insights on the meaning of holistic gastronomy and its relevance to their work at the International Gastronomy Forum, which is a part of the 10-day International Cities of Gastronomy Fest Macao.
From larger organizations in Macau, Ruby O, assistant vice president of sustainability and business synergy at MGM, and Maria Fatima Pun, director of sustainability at Wynn Palace and Wynn Macau, shared their perspectives on sustainable dining.
They highlighted the need for a systematic, collaborative approach involving all stakeholders in the value chain, emphasizing the significance of considering the entire life cycle of food, from sourcing ingredients to transportation and service, to promote sustainability and minimize environmental impact.
Pun addressed the importance of balancing short-term needs with long-term sustainability goals, emphasizing that “sustainability is primarily driven by environmental and social impact, as well as governance” and the need for “a data-driven, technology-enabled approach” to manage food waste.
The panel discussion underscored the necessity for a holistic, systemic approach to gastronomy, calling for the consideration of cultural, economic, environmental, and social factors, as well as the relationships between all stakeholders in the food system.
Pun further addressed the importance of balancing short-term needs with long-term sustainability goals, emphasizing that sustainability encompasses environmental, social, and governance factors.
She advocated for measuring impact and progress using technologies like artificial intelligence to track food waste and adjust menus accordingly, as incorporating technology was crucial to reducing food waste and preserving the environment.
To nudge consumers towards greener decisions, the panelists proposed various strategies, including education and awareness-raising, making sustainable options accessible and affordable, leveraging influencers and community leaders, and providing effective sustainability training to hospitality staff.
The panelists also discussed practical ways in which Hong Kong and Macau can enhance holistic gastronomy and sustainability, emphasizing the importance of focusing on the quality and nutrition of ingredients, closing the loop by giving back to the land, reducing expenditure on middlemen, fostering meaningful relationships and experiences for customers, and considering various stakeholder needs.
As the discussion continued, the panelists exchanged best practices and ideas, including the suggestion of growing local herbs in urban areas to support sustainable practices and the local community, contributing to the local economy and fostering a sense of community while providing unique culinary experiences.
Meanwhile, Mariana Oliveira Dias, executive director of health and wellness at Sands China, emphasized the interconnectedness of physical, mental, and social aspects in the culinary experience. Holistic gastronomy, according to Dias, involves “the use of whole foods where we emphasize whole and minimal processed ingredients, where we use the ingredients that are closer to its natural state, use their benefits as well.” She also stressed the importance of “encouraging this conscience and the present focus when you approach the act of eating, where you are also inviting that sensory experience and that also promotes well-being.”
In conclusion, the panel discussion shed light on the transformative potential of holistic gastronomy within the business sector and its significance in sustainable tourism. The insights shared by the panelists underscored the need for a comprehensive, collaborative, and systemic approach to gastronomy that considers cultural, economic, environmental, and social factors. The panelist concluded that, by embracing holistic gastronomy, businesses and destinations can create meaningful experiences while safeguarding the environment and promoting sustainable practices. Staff Reporter
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