Once a hallmark of hotel luxury, the all-you-can-eat breakfast buffet is under scrutiny for its waste, overconsumption and environmental impact. According to the UNEP Food Waste Index Report 2024, 1.05 billion tonnes of food were wasted globally in 2024, with 28% coming from foodservice. Buffet breakfasts generate more than twice as much waste as plated breakfasts – around 300g compared to 130g for made-to-order meals.
Hotels across the world are adopting subtle design choices to reduce waste. Scandic Hotels in Northern Europe are downsizing cakes, pastries and muffins, with the option to come back for more. Ibis hotels use smaller plates to limit excess, while Hilton Frankfurt serves pre-portioned items like yogurt and fruit cups. Novotel Bangkok Sukhumvit posts polite reminders near buffet stations: 'Take only what you can eat.'
According to Dr Kelly L Haws, an expert in consumer behaviour, buffets often lead to overeating due to the 'variety effect' – more choice encourages greater consumption. 'Self-serving also leads to oversized portions as people misjudge serving sizes,' she says, adding that the abundance of buffet-style breakfasts can lead consumers to 'take more food, consume more food, and feel less guilty about wasting that food.'
Small but strategic tweaks work as 'nudges' that can reduce waste without compromising guest satisfaction. Smaller plates and limited stacks of clean dishes encourage guests to take less. Offering smaller quantities, along with signage about frequent refills, can discourage the 'abundance effect' while ensuring freshness. Other tweaks include positioning lighter options such as salad first, placing heavier foods later in the buffet line and setting up an 'order-on-demand' station.
This shift works well for the modern traveller. According to a new Booking.com report, 84% of global travellers consider sustainability important. Frequent traveller Dhanashree Thosar says she now chooses to eschew the breakfast buffet. At a recent stay at The Park in Bangalore, her breakfast was served in courses. 'It felt intentional, not excessive; mindful not overindulgent,' she says, adding that a hotel that truly cares about minimising wastage will always be a top choice as it has a 'shared sense of purpose.'
