How MGM Macau Saves 65,000 Meals a Year with AI-Powered Food Waste Management

MGM is a leading integrated resort operator in Macau, combining luxury hospitality with a deep-rooted commitment to sustainability. With gastronomy at the heart of both guest and employee experiences, the company has implemented Winnow in its flagship property — MGM COTAI. This is part of a forward-thinking food waste strategy that aligns with MGM’s vision to “Create a Better Tomorrow Today.” Through data-driven interventions and a culture of innovation, MGM is redefining what sustainable operations look like in the hospitality sector.

Motivation for Change

MGM COTAI is mindful of its role in addressing global challenges such as climate change and resource efficiency. The resort actively supports Macau’s Solid Waste Resources Management Programme (2017–2026), which targets a 30% reduction in daily per-capita waste by 2026. As the team notes, “At MGM, our commitment to environmental stewardship has long shaped our sustainability strategy. Food waste is a solvable issue that intersects climate action, operational efficiency, and social responsibility.” — Ruby O., Assistant Vice President of Sustainability and Business Synergy

MGM COTAI’s Kitchen Transformation

In February 2025, MGM COTAI deployed Winnow to measure and reduce overproduction and trimming waste. Waste data quickly revealed the most frequently discarded items, enabling chefs to redesign production plans and create reuse recipes.

Repurposing Salmon Trimmings

One standout initiative involved repurposing salmon heads and belly trimmings into salmon karaage — a flavorful new dish served to staff. This now-beloved item turned what was once waste into value, reinforcing a learning culture within the culinary team.

Additional Reuse Initiatives

• Pineapple cores juiced and reused in desserts and beverages
• Sweet and sour pork enhanced using salvaged ingredients

“In hospitality, we have a unique opportunity to be change agents in sustainability. Food waste is one of the most visible and solvable challenges — and tracking it is the first step toward meaningful action.”

— Ruby O. | Assistant Vice President, Sustainability & Business Synergy

Aji: First in Macau

MGM’s sustainability efforts extend to its Michelin-starred restaurant, Aji, which became the first in Macau to earn a three-star rating under the Food Made Good Standard — a globally recognized certification for sustainable hospitality. This milestone reflects MGM’s pursuit of sustainable luxury gastronomy, where culinary excellence meets environmental responsibility.

Zero-Waste Culinary Workshops

To accelerate learning, MGM hosted zero-waste culinary workshops led by Vojtech Vegh, Winnow’s Zero Waste Culinary Advisor. Attended by more than 40 F&B team members, the sessions focused on waste prevention at the source. The program also extended to the Macao University of Tourism, engaging students in practical, sustainable culinary skills.

Team Engagement

From the outset, MGM emphasized collaboration over compliance. Culinary teams were deeply involved in setup, weekly data reviews, and menu redesigns. Real-time dashboards and recognition programs built momentum, turning waste tracking into a creative, team-driven initiative.

“We’ve found that when chefs feel ownership of the process, they become strong advocates for food waste reduction.”

— Ruby O. | Assistant Vice President, Sustainability & Business Synergy

Future Plans

MGM aims for a 100% food diversion rate as part of its long-term sustainability strategy. With food waste tracking now embedded in daily operations, the resort continues to innovate through data-led insights and staff engagement — proving that luxury, operational efficiency, and environmental responsibility can thrive side by side.

Advice to Peers

“Start small, stay consistent, and involve your people. With the right mindset and tools, food waste reduction can become a powerful driver of sustainability.”

— Ruby O. | Assistant Vice President, Sustainability & Business Synergy

About Winnow

Winnow develops Artificial Intelligence (AI) tools to help chefs in large businesses like hotels, contract caterers, casinos, and cruise ships run more profitable and sustainable kitchens by cutting food waste in half. Measuring food waste is a challenge for all commercial kitchens, with up to 20% of all food purchased going to waste. Winnow offers a solution for every kitchen.

Our analytics platform and reporting suite help teams pinpoint waste quickly, allowing enterprises to drive significant reductions at scale. Kitchens that use Winnow cut food waste by half on average, driving food purchasing costs down by 3%–8%, improving margins whilst doing the right thing. Winnow is deployed in over 90 countries with offices in London, Dubai, Singapore, Cluj, and Chicago.