For decades, the breakfast buffet has been one of the most associated images to the hotel sector, linked to the idea of variety and abundance. However, this format is increasingly questioned due to food waste, excessive consumption and the environmental impact it generates, according to BBC British news station.
Impact of food waste
According to the United Nations Program 2024 Food Index Report, last year were wasted 1.05 billion tons of food worldwide. The restoration sector is responsible for 28% of this total, with breakfast buffets to emerge as the most problematic, wasting an average of more than twice than individually served meals: 300 grams against 130 grams.
“Wasted food also means waste of land, water, energy and labor. And once in landfill, it emits greenhouse gases that harm the planet and biodiversity,” explained JOCELYN DOYLE, communication of Sustainable Restaurant Association, quoted by BBC.
Hotels in search of alternatives
Given this scenario, several international chains are already adopting measures to reduce waste. The Scandic group in northern Europe has chosen to decrease the size of the portions of cakes and desserts, allowing the guest to repeat if desired. Ibis hotels introduced smaller dishes, while Hilton Frankfurt serves fruit and yogurts in previously defined doses. The publication adds that in Novotel Bangkok Sukhumvit, plates were placed with the buffet to remind customers to serve only the amount they can consume.
This trend also follows the redefinition of the concept of luxury in hospitality. It refers to the same source as Thai-American chef Pichaya “Pam” SoooNakij considers that luxury is no longer associated with quantity, but to quality, care and concern, both with the client and the environment.
New service models
A study of the hotel search engine and Booking Accommodation indicates that 84% of global travelers already consider sustainability as a determining factor in choosing accommodation. To respond to this demand, several luxury brands are abandoning the traditional buffet, replacing it with more personalized experiences, menus signed by chefs and collaborations with local producers. According to the same source, the Hilton group pledged to reduce the dietary waste sent to landfill by 50% by aligning the United Nations sustainable development objectives.
According to experts heard by, hotels now face the challenge of balanced the diversity of offer expected by customers with the need to reduce excesses. Among the solutions already applied are mixed menus that combine reduced buffets with dishes to the letter, smaller portions and greater communication with guests.
The future of breakfast
“A breakfast consciously served can not only reduce waste, but raise the guest’s experience. After all, it is the last memory before the check-out,” concluded Jocelyn Doyle, quoted by the same source.
The question around the breakfast buffet is thus becoming central to the hospitality sustainability debate. The industry response may dictate not only habits changes, but also a redefinition of the experience offered to travelers.
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