Editorial Board   Guest Author

Ms. Tesarova

Katarina Tesarova

Vice President of Global Sustainability, Las Vegas Sands Corp.

Katarina Tesarova is the Vice President of Global Sustainability for Las Vegas Sands Corp., the world's pre-eminent developer and operator of world-class Integrated Resorts. In this capacity, Ms. Tesarova leads Las Vegas Sands' global sustainability efforts by developing and implementing a comprehensive sustainability strategy through the award-winning Sands ECO360 program focused on reducing the environmental impacts of the organization. Under Ms. Tesarova's leadership, the organization has received several notable recognitions including the CDP Climate and Water A List rankings, inclusion in the Dow Jones Sustainability Indices for North America, several building certifications in Leadership in Energy and Environmental Design (LEED®), and formal approval of emissions reduction targets by the Science Based Target Initiative.

Prior to joining Las Vegas Sands Corp., Ms. Tesarova was responsible for managing property sustainability programs at MGM Resorts International as Director of Sustainable Operations. She was also responsible for the LEED® building certification of CityCenter, an $8.6 billion, mixed-use urban destination in Las Vegas. Under Ms. Tesarova's guidance and direction, CityCenter achieved six LEED Gold certifications making it the largest new construction LEED certified project in the world.

Ms. Tesarova is recognized for her expertise in green buildings and has served on various prestigious panels and committees, including the Sustainability and Efficiency Task Force for the United States Department of Homeland Security.

Ms. Tesarova received her law degree from Comenius University, Bratislava, Slovakia. She also earned a Masters of Business Administration (MBA) degree with a concentration in Finance from the University of Nevada, Las Vegas. Ms. Tesarova is a LEED BD+C Accredited Professional.

Please visit http://www.sands.com for more information.

Ms. Tesarova can be contacted at 702-607-4530 or katarina.tesarova@sands.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.