Breakfast served in the form of buffet is very popular and some guests are downright looking forward to a varied choice of choice and usual goodies, without which they cannot imagine a proper breakfast. Unfortunately, hotel guests do not treat food correctly and some of the hotels with buffets just end.
A problem full of plates
Have you ever noticed how much food ends in hotel restaurants in baskets? The breakfast buffets, which at first glance act as a paradise of abundance, also have their dark side. Under the shiny silver trays there is a problem that is unethical, unequal, and ultimately uneconomical.
In hotels around the world, from Greece to Egypt to South Africa and on, tons of food disappear daily. The guests often load a healing plate, but they find that they are not so hungry or do not like them. The residues then end up in the waste.
This is not only a loss of money for hotels, but also an unnecessary burden for the planet. Food production itself already consumes a huge amount of water, energy, soil and raw materials. And when we eventually throw away this meal, we disintegrate not only the food itself, but also all the sources that have been inserted into it.
IREPEPTER TO EAR
IREPEPTER TO EAR – Podcast for all who love garden, nature, good food and life full of ideas.
Listen on a.
How to get out of it?
Many hotels are starting to look for alternatives for popular but problematic buffets. There are smaller, better controlled offers instead of giant buffets.
In addition, serving on the plate is taken care of by cooks who are taking food to the guests. The ubiquitous are signs proclaiming that everyone can add how many times they want. However, these are not sufficiently strong and functional measures.
Therefore, some hotels are introducing à la carte, others use smaller plates to motivate guests to make a more prudent selection. Somewhere, the possibility of delivery of breakfast to the room, which has a chance to reduce the remains. The aim is that abundance does not change in the mountains of waste. It is therefore not a limitation of allocation, but minimizing residues.
Let’s be better guests
But the responsibility is not just about hotels. Guests have a simple key in their hands. Just get as much as everyone really eats. Better take less and go add than to leave half the plate untouched.
Every such step saves not only the sources of the hotel, but also the planet. And if we want it to remain sustainable, we must give up the old bad habit.
Czech tourists also like to use all-inclusive offers, which provides guests all-day regular intake of meals and drinks. Concerns about the deficiency are definitely completely unnecessary.
