Should We Bid Farewell to the Unlimited Breakfast Buffet?

• Hotels worldwide are re-evaluating the traditional all-you-can-eat breakfast buffet due to its significant contribution to food waste and environmental impact.
• Many hotels are adopting sustainable practices such as smaller portions, pre-portioned servings, and chef-crafted menus to reduce waste and enhance guest experience.

The once-iconic all-you-can-eat breakfast buffet, a staple of hotel luxury, is under scrutiny as the hospitality industry grapples with its environmental impact. According to the UNEP’s Food Waste Index Report 2024, which highlights that food service contributes 28% to the 1.05 billion tonnes of global food waste, the breakfast buffet emerges as a major offender, generating more waste than plated meals.

Hotels are now making strategic changes to combat this issue. Scandic Hotels in Northern Europe are offering smaller pastries, while Ibis hotels use smaller plates to encourage mindful consumption. Hilton Frankfurt has introduced pre-portioned items, and Novotel Bangkok Sukhumvit reminds guests to “take only what you can eat.”

Chef Pichaya “Pam” Soontornyanakij notes that luxury in hospitality is shifting from abundance to quality and sustainability. This sentiment is echoed by Dr. Kelly L Haws, who explains that buffets often lead to overconsumption due to the “variety effect,” where more choices prompt guests to take and waste more food.

To align with modern travelers’ sustainability values, hotels are implementing subtle “nudges” such as smaller plates and pre-portioned servings. These measures aim to reduce waste without compromising guest satisfaction. Additionally, some hotels are moving away from buffets altogether, favoring chef-crafted menus and personalized dining experiences.

Hilton Worldwide is leading the charge with a goal to halve its food waste by 2030. Initiatives include AI-powered kitchens at Hilton Tokyo Bay and using “ugly vegetables” at Conrad Centennial Singapore. These efforts align with the UN’s 2030 Sustainable Development Agenda.

As hotels strive to balance sustainability with service, they are exploring innovative solutions like cook-to-order stations and breakfast-to-go bars. The shift towards thoughtful indulgence not only reduces waste but also enhances the overall guest experience, leaving them with a sense of being pampered and part of a sustainable future.

Discover more at BBC.