ENVIRONMENTAL, SOCIAL AND GOVERNANCE (ESG) PRACTICES IN THE MACAU SMALL AND MEDIUM-SIZED ENTERPRISES (SMES): A STUDY OF THE RESTAURANT INDUSTRY

This research used a qualitative approach to explore the environmental, social, and governance (ESG) practices implemented by SME restaurants in Macau. In-depth interviews were conducted with eight (8) SME restaurant owners and managers to understand their ESG initiatives and their challenges. Key findings include: Environmental Initiatives: Many restaurants have adopted practices such as limiting plastic use, better food management, and organic waste recycling, often driven by government regulations rather than broader ESG considerations. Community Engagement and Social Responsibility: Social practices are less adopted, with some restaurants collaborating with charities, hiring individuals with disabilities, and donating food. However, most do not make monetary donations or engage in sponsorship activities due to financial concerns rather than a lack of consumer trust. Governance Initiatives: Restaurants have adopted electronic workflows, risk management practices, and stakeholder management approaches, including a flexible approach to employee management focused on operational efficiency rather than investor attraction. The findings indicate that for SME restaurants, the key drivers for ESG implementation are more focused on factors such as cost-savings and operational efficiency rather than broader considerations around investor interest or consumer trust. This study provides insights into how SME restaurants integrate ESG elements into their operations.