February 28, 2025, Macao — Led by Senior Lecturer Zhenzhen Nong from the Faculty of Business of City University of Macau, 80 third-year students from the Business Ethics course (Classes D and F) of the BBA Programme visited the Grand Lisboa Palace, a flagship property under SJM Resorts S.A., for an immersive study tour integrating theory and practice in sustainable development. The event focused on corporate social responsibility and low-carbon transformation, allowing students to witness green innovations in the tourism industry through expert lectures and on-site visits.
Dr. Bernard Cheng, Director of the Sustainable Department at SJM, welcomed the students at the start of the event. Ms. Kitty Ho, Manager of the Learning and Development Department, opened the session with an engaging overview of the company’s history and leadership in the integrated resort sector. Mr. Clayton Wong, Assistant Director of Sustainable Development, then elaborated on the company’s sustainability initiatives. He highlighted the urgency of addressing climate change and explained the profound implications of China’s “3060” carbon neutrality goals (peaking emissions by 2030 and achieving carbon neutrality by 2060) for corporate operations. Emphasizing the tourism industry’s pivotal role in resource conservation and ecological protection, Mr. Wong outlined SJM’s multi-dimensional green strategies: In green infrastructure, the company has strengthened building envelope protections, expanded electric vehicle charging facilities, and adopted automation technologies to reduce energy consumption. For green dining, SJM prioritizes locally sourced ingredients and certified sustainable products, minimizing transportation carbon footprints while supporting local economies. All food service items now use cornstarch-based eco-friendly packaging. In addition, a 13.5% reduction in chemical usage per meal was achieved since 2023. In eco-conscious hospitality, the SJM Resorts S.A. redefines luxury through sustainability. Replacing single-use toiletries with large-capacity dispensers has cut plastic bottle usage by 40%, while encouraging guests to reduce linen change and reduced laundry-related water and energy costs by 10%. During the Q&A session, students actively raised questions about carbon neutrality mechanisms and balancing guest experiences with sustainability goals, showcasing their critical engagement with industry challenges.
Following the lectures, students toured THE KARL LAGERFELD and Grand Lisboa Palace Macau Hotel, experiencing the seamless integration of sustainability and opulence. A highlight was the visit to the property’s organic waste treatment facilities, where students observed how food waste is processed through fermentation and learned about advanced waste management systems.
Students have expressed that the visit deepened their understanding of carbon neutrality strategies and green facility operations, with firsthand exposure to food waste treatment systems, bridging classroom theories with industry practices and accumulating invaluable experience for their future careers. This activity extends Business Ethics beyond classroom learning. The collaboration underscores SJM’s commitment to open innovation and academia-industry partnerships, aiming to cultivate business leaders equipped with both professional expertise and social responsibility.