Presented by the University of Manchester East Asia Centre, Professor Ismail Erturk, Senior Lecturer in PMO Management and Organization Studies at Alliance Manchester Business School (AMBS) of The University of Manchester, conducted a 2024 Asia Tour. Professor Erturk led this tour centered around the topic ‘Food, ESG and Sustainability for a Paradigm Change in Economic and Social Value Creation’. The Asia tour took the form of luncheon seminars held in Hong Kong, Macau, and Japan in July.

The University of Manchester (UoM) has hosted a series of impactful luncheon seminars on ESG and sustainability across Asia. In addition to Hong Kong, the university has presented these sessions at the UTM Educational Restaurant in Macau and the Mandarin Oriental in Japan. Professor Erturk, the course lead for the university’s ‘Leading ESG and Sustainability’ programme, along with other knowledgeable panel of speakers, shared their research and insights on ESG values with industry leaders in each city. 

 “By traveling to different parts of the world and speaking at these luncheon seminars that bring together like-minded individuals, I hope we can truly make an impact and drive meaningful change before it’s too late," he shared passionately. 

Professor Erturk’s current research mainly focuses on topics such as corporate governance, green finance, and stakeholder capitalism. The luncheon seminars held in Hong Kong, Macau, and Japan, explored the significant role that the gastronomy industry plays in ESG practices. The event facilitated discussions among local ESG advocates, allowing them to gain deeper understanding of the current situation and gather insights from experts actively promoting sustainable initiatives.   

In 2024, UoM celebrates its bicentenary, marking 200 years of innovation and impact. The university has earned top rankings in the UK, Europe, and globally for its contributions to the UN Sustainable Development Goals (UN SDGs), underscoring its commitment to enacting positive change through environmental, social, and governance initiatives.

Calling for action

Food waste is a critical issue in the restaurant industry. Aside from the leftovers on plates, the preparation of dishes often generates substantial waste. For example, peeling tomatoes results in discarded skins, while shaping ingredients into decorative forms—common in desserts—creates additional waste. This excess contributes to overburdened landfills and highlights the need for more sustainable practices. 

Integrating ESG into culinary practices 

Incorporating ESG principles into restaurant operations involves addressing multi-faceted aspects, according to Professor Erturk who has talked with chefs across the globe on their sustainability best practices. He highlighted that, socially, restaurants must cultivate positive relationships with their workforce and suppliers. Aspects like adequate employee training, fair compensation, as well as workplace inclusivity, are important considerations. Additionally, establishing long-term partnerships with organic farmers can help ensure reliable and sustainable supply chains.

On the environmental front, he pointed out that efforts to adhere to ESG principles extend beyond the more well-known concepts of zero waste and food sustainability. For instance, a Brazilian Michelin-starred chef avoids sourcing meat from deforested areas of the Amazon, sometimes opting instead for the pricier but more sustainable option of importing meat from Japan.  

Possible challenges and solutions 

Professor Erturk acknowledged that ESG is a relatively new concept for many restaurant owners, presenting certain challenges in its implementation. To facilitate this transition, he recommended several steps.

The first step is education. Restaurant owners should educate themselves on international agenda like the 17 UN SDGs and net-zero frameworks to understand ESG’s relevance.

Industry collaboration is also important. More industry-specific events and conferences should be organized to allow restaurant owners, chefs, and ESG experts to share information and best practices.

Thirdly, it’s stakeholder engagement. Restaurant owners should engage with policymakers and contribute to ESG discussions to increase their awareness on relevant policies and regulations.