The classic breakfast buffet in hotels seems to be going through a period of… revision due to the criticism that hotel businesses receive for the issue of food waste, which in the global hospitality industry is known as “food waste”.
According to the Food Waste Index 2024 Report of the United Nations Environment Programme (UNEP), 1.05 billion tons of food were wasted worldwide in 2024, of which 28% came from restaurants and hotels. In fact, the data shows that breakfast buffets create more than twice as much waste compared to dishes prepared to order, that is, approximately 300 grams versus 130 grams per guest, respectively.
“Reducing food waste is an effective way to make a difference – and breakfast is a good place to start,” says Jocelyn Doyle, head of communications at the Sustainable Restaurant Association.
How big chains are responding
- Several well-known hotel brands have already taken action. In particular…
- Scandic Hotels: limits the variety of cakes, pastries and muffins, but encourages guests to re-serve if necessary.
- Ibis Hotels: uses smaller plates to avoid overeating.
- Hilton Frankfurt: serves pre-set portions, such as yoghurt and fruit salads.
- Novotel Bangkok Sukhumvit: places a polite reminder next to the counters: “Take only what you can eat.”
Why we eat more at buffets
Consumer behaviour expert Kelly L. Haws explains that “variety” often leads to overeating. “Self-service often leads to excessive portions, as people have difficulty estimating portion sizes,” he notes. In addition, the logic of “value for money” reinforces the tendency to overeat, even among those who are aware of the environmental consequences.
Experts suggest strategies such as smaller portions with more frequent replenishment, placing light options at the beginning of the buffet and heavier options at the end, and creating “order stations.” Pre-set portions also reduce waste, although they hide challenges in the use of packaging.
The fight against food waste is not easy. However, changing the way breakfasts are served in hotels seems to be able to contribute substantially, combining a better hospitality experience with a responsible attitude towards the environment.
