• ISSN: 2010-023X (Print)
    • Abbreviated Title: Int. J. Trade, Economics and Financ.
    • Frequency: Semiannually
    • DOI: 10.18178/IJTEF
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HOME > Archive > 2025 > Volume 16 Number 2 (2025) >
IJTEF 2025 Vol.16(2): 145-151
DOI: 10.18178/ijtef.2025.16.2.783

ESG Practices in Macau’s Small to Medium-Sized Restaurants

Wai Man Fong* and Jenny O. L. Phillips
Faculty of Business and Law, University of Saint Joseph, Macau S.A.R., China
Email: fong.wai.man@usj.edu.mo (W.M.F.); jenny.phillips@usj.edu.mo (J.O.L.P.)
*Corresponding author

Manuscript received June 4, 2025; accepted July 1, 2025; published July 21 2025.

Abstract—Through qualitative interviews with eight owners and managers, this research explores Environmental, Social, and Governance (ESG) practices in Macau's Small and Medium-sized Enterprises (SMEs) restaurants. Key findings reveal that government regulations often drive environmental initiatives like reducing plastic use and improving food management. Social responsibility is less emphasised, with limited collaboration on charitable efforts due to financial constraints. Governance practices include electronic workflows and risk management, focusing on operational efficiency instead of attracting investors. The study highlights that cost-savings and operational efficiency are primary drivers for ESG implementation in SME restaurants rather than investor interest or consumer trust.


Keywords—Environmental, Social, and Governance (ESG) practices, Small and Medium-sized Enterprises (SMEs), restaurants


Cite: Wai Man Fong and Jenny O. L. Phillips, "ESG Practices in Macau’s Small to Medium-Sized Restaurants," International Journal of Trade, Economics and Finance, vol.16, no.2, pp. 145-151, 2025.


Copyright © 2025 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).



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