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Photo by Eduardo Martins

Freshly caught fish from Macao's Inner Harbour

made greenhouse gas emissions, which trap heat in the atmosphere and accelerate climate change. As a world-leading gastronomic destination that receives more than three million visitors every month, Macao shoulders a ton of responsibility when it comes to limiting the environmental impact of its hospitality industry – in particular, the amount of food waste it creates on a daily basis. But the city faces major challenges: primarily, the lack of space in the SAR for farming and, as a result, an almost total reliance on importing foods, thus creating a significant carbon footprint. Another challenge is dealing with the food waste itself and all that packaging, especially as Macao’s landfill sites and incinerators are already running at capacity.

Welcome to the movement Today, there are businesses, people and organisations in Macao – which has been a UNESCO Creative City of Gastronomy since 2017 – who are facing these challenges head-on and trying to battle food waste and the carbon footprint and, at the same time, creating a more sustainable gastronomic approach in the SAR. This includes the government, which, over the past few years, has committed to several initiatives in a bid to encourage the city’s many hospitality providers to minimise their impact on the environment. One of the most important initiatives in terms of gastronomy – an industry which the government sees as a key lever for nurturing cultural diversity and supporting

sustainable growth in the city – is its four-year action plan for forging Macao into a Creative City of Gastronomy. This plan, which was discussed at the second ‘Macao – Creative City of Gastronomy’ annual work meeting only a few weeks ago, includes promoting Macao as a ‘city of gastronomy’ at home and across the world, organising culinary educational programmes and supporting the development of the local catering industry. Another more targeted initiative when it comes to sustainability is its collaboration earlier this year with National Geographic, launching ‘The Great Green Food Journey’, a campaign aiming to locate, support and promote sustainable practices in the city’s food and beverage sector. Under the campaign, themed videos were produced – one of them 11

Profile for Macaulink

Macao Magazine September 2019  

We have found alarming figures on plastic waste over the course of putting together this issue: 160,000 plastic bags are used every second a...

Macao Magazine September 2019  

We have found alarming figures on plastic waste over the course of putting together this issue: 160,000 plastic bags are used every second a...