The FMCC Breakfast Talk Rendez-Vous - After The Green Star: What Comes Next for Sustainable Dining

The retiring of the Michelin Green Star signals the beginning of a more mature era for sustainable hospitality, one with greater transparency, greater accountability and clearer pathways for action. The Green Star elevated sustainable dining into something aspirational, encouraging chefs and hospitality teams to be more conscious and ambitious in their environmental and social goals. But sustainability can no longer remain vague, fragmented or simply a “nice to have”. As scrutiny around environmental claims and labels increases, the sector needs robust frameworks that provide clarity, operational guidance and external accountability.

This is where the Food Made Good Standard comes in. Used by more than 15,000 sites across 50 countries and territories, the Food Made Good Standard gives hospitality businesses a shared language for sustainability, a clear structure for action, and a framework for measurable progress. It defines what it means to be good for your supply chain, your team and your impact on the planet.

Speaker's Bio

Ms Karen Finnerty

Ms Finnerty is the Director of Growth & Partnerships, APAC at The Sustainable Restaurant Association & Food Made Good.Ms Finnerty is a marketing and communications professional who has built her career across Ireland and Asia-Pacific, specialising in hospitality, F&B, and travel. For years, she helped leading brands craft compelling narratives and elevate their positioning across the region.

Driven by a desire for deeper impact, Karen pivoted to sustainability and now serves as Growth & Partnerships Director, APAC for The Sustainable Restaurant Association (The SRA). In this role, she leads the expansion and brand positioning of The SRA across Asia-Pacific, championing the globally recognised Food Made Good Standard—the world's most comprehensive sustainability certification for foodservice.

Her work empowers hospitality businesses to measure, improve, and communicate their sustainability performance. Combining expertise in growth strategy, advocacy, and relationship development, Karen is a passionate advocate for a socially progressive and environmentally restorative industry.

She holds a Bachelor of Arts from University College Dublin and a Professional Diploma in Online Marketing from Dublin Business School.

• Date: 9:00 am - 10:30 am, Wednesday, 30 September 2026
• Venue: Baccara Ballroom, 6th floor, Sofitel Macau at Ponte 16
• Price: 2026 FMCC Members join for free*
  Guests/Non-members join @MOP200
  *Western breakfast included

RSVP before 4 p.m. on 28 September

Special thanks to Sofitel Macau at Ponte 16 for co-sponsoring this event.