On June 18, 2024, the United Nations marks Sustainable Gastronomy Day, an initiative launched in 2016 to promote awareness and education on integrating sustainable practices into cuisine. Sustainable gastronomy encompasses various aspects such as sourcing ingredients, agricultural practices, transportation methods, and culinary preparation techniques.
The establishment of Sustainable Gastronomy Day by the UN recognizes gastronomy as a cultural expression linked to the world's natural and cultural diversity. It underscores the critical need for sustainable food production, especially in the face of climate disruption, biodiversity loss, and environmental pollution.
At Sands' corporate headquarters in Las Vegas, the latest sustainable gastronomy initiative is evident at Café Veranda, where high-quality, sustainable dining options are offered to corporate Team Members. Recently, the café switched to using Ōra King salmon, a farm-raised variety known for sustainable husbandry practices by the New Zealand King Salmon Co. Ltd., certified under the Global Aquaculture Alliance.
Executive chef Raj Pawar of the 50 Eggs Hospitality Group, which operates Café Veranda, considers Ōra King salmon the highest-grade and healthiest option available. The decision to adopt this salmon aligns with Sands' commitment to sustainable sourcing practices.
To promote awareness among Team Members and resort staff, Sands is actively educating them about the significance of sustainable food choices, including the shift to Ōra King salmon. This educational effort is part of Sands' broader strategy to integrate sustainable gastronomy practices across its dining facilities and operations.
Marina Bay Sands also hosted a Sustainable Food Showcase last year, engaging over 230 culinary and food and beverage Team Members. The event highlighted locally sourced and certified products, resulting in the adoption of new items such as certified brown rice and locally grown leafy greens for dining rooms, as well as innovative products like beer made from surplus food at RISE Restaurant.
Through initiatives like these, Sands aims to not only enhance culinary offerings but also promote sustainability throughout its extensive network of restaurants and dining facilities, fostering a culture of responsible gastronomy among its employees and guests.
Sands is actively integrating sustainable food standards into its procurement policies and practices. Recently, the company has taken significant steps towards this goal by transitioning to sourcing cage-free eggs. By 2028, Sands aims to achieve 100% global procurement of cage-free eggs, a commitment it began implementing last year at selected food and beverage outlets and in-suite dining services. Progress towards this goal will be detailed in Sands' annual environmental, social, and governance report.
Moreover, Sands is concentrating efforts on enhancing sustainable practices within the seafood category. This includes educating chefs on sustainable sourcing practices and implementing policies to phase out certain seafood types from its owned restaurants and food service operations. Notably, Sands has internal policies in place to cease the procurement of shark fin and restrict the offering of bluefin tuna. The company also prioritizes sourcing seafood certified by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC).
“We love the idea of sustainable gastronomy, both from a progressive culinary standpoint and as a core priority for our global sustainability commitment,” Katarina Tesarova, senior vice president and chief sustainability officer, said. “We’ve steadily increased our actions in this area, looking holistically at our food value chain – from the baseline with procurement and supplier initiatives to working with our teams on menu creation and finally to education of end consumers about their opportunities to dine with sustainability in mind. We take a full-circle approach to sustainable gastronomy.”
Click here if you want to know more about Sands’ sustainable food strategies and other environmental priorities.
The establishment of Sustainable Gastronomy Day by the UN recognizes gastronomy as a cultural expression linked to the world's natural and cultural diversity. It underscores the critical need for sustainable food production, especially in the face of climate disruption, biodiversity loss, and environmental pollution.
At Sands' corporate headquarters in Las Vegas, the latest sustainable gastronomy initiative is evident at Café Veranda, where high-quality, sustainable dining options are offered to corporate Team Members. Recently, the café switched to using Ōra King salmon, a farm-raised variety known for sustainable husbandry practices by the New Zealand King Salmon Co. Ltd., certified under the Global Aquaculture Alliance.
Executive chef Raj Pawar of the 50 Eggs Hospitality Group, which operates Café Veranda, considers Ōra King salmon the highest-grade and healthiest option available. The decision to adopt this salmon aligns with Sands' commitment to sustainable sourcing practices.
To promote awareness among Team Members and resort staff, Sands is actively educating them about the significance of sustainable food choices, including the shift to Ōra King salmon. This educational effort is part of Sands' broader strategy to integrate sustainable gastronomy practices across its dining facilities and operations.
Marina Bay Sands also hosted a Sustainable Food Showcase last year, engaging over 230 culinary and food and beverage Team Members. The event highlighted locally sourced and certified products, resulting in the adoption of new items such as certified brown rice and locally grown leafy greens for dining rooms, as well as innovative products like beer made from surplus food at RISE Restaurant.
Through initiatives like these, Sands aims to not only enhance culinary offerings but also promote sustainability throughout its extensive network of restaurants and dining facilities, fostering a culture of responsible gastronomy among its employees and guests.
Sands is actively integrating sustainable food standards into its procurement policies and practices. Recently, the company has taken significant steps towards this goal by transitioning to sourcing cage-free eggs. By 2028, Sands aims to achieve 100% global procurement of cage-free eggs, a commitment it began implementing last year at selected food and beverage outlets and in-suite dining services. Progress towards this goal will be detailed in Sands' annual environmental, social, and governance report.
Moreover, Sands is concentrating efforts on enhancing sustainable practices within the seafood category. This includes educating chefs on sustainable sourcing practices and implementing policies to phase out certain seafood types from its owned restaurants and food service operations. Notably, Sands has internal policies in place to cease the procurement of shark fin and restrict the offering of bluefin tuna. The company also prioritizes sourcing seafood certified by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC).
“We love the idea of sustainable gastronomy, both from a progressive culinary standpoint and as a core priority for our global sustainability commitment,” Katarina Tesarova, senior vice president and chief sustainability officer, said. “We’ve steadily increased our actions in this area, looking holistically at our food value chain – from the baseline with procurement and supplier initiatives to working with our teams on menu creation and finally to education of end consumers about their opportunities to dine with sustainability in mind. We take a full-circle approach to sustainable gastronomy.”
Click here if you want to know more about Sands’ sustainable food strategies and other environmental priorities.