Stacks of pancakes, mountains of pastries, endless trays of eggs, fruits, meats, and cheeses—hotel breakfast buffets are often seen as the ultimate symbol of luxury. Yet behind their appeal lies a pressing problem: food waste.
The 2024 Food Waste Index Report by the United Nations Environment Programme (UNEP) revealed that 1.05 billion tonnes of food were wasted globally in 2024, with 28% coming from the hospitality sector. Breakfast buffets are among the largest contributors, generating over twice the waste compared to individually ordered meals—roughly 300 grams per guest versus 130 grams.
“Take only what you can eat”
“Food waste means wasting resources such as land, water, energy, and labor. When it ends up in landfills, it emits greenhouse gases that harm the planet and biodiversity,” explains Jocelyn Doyle, Head of Marketing and Communications at the Sustainable Restaurant Association. “Reducing food waste is one of the most effective ways to make a difference, and breakfast is a smart place to start.”
Hotels across the globe are adopting subtle strategies to tackle this issue. Scandic Hotels in Northern Europe have reduced the size of cakes, pastries, and muffins, while allowing guests to take more if desired. Ibis Hotels, a French budget chain present in 70 countries, use smaller plates to discourage excess. Hilton Frankfurt serves foods like yogurt and fruit salad in pre-portioned servings, and Novotel Bangkok Sukhumvit posts gentle reminders encouraging guests to “take only what you can eat.”
Why we overeat
According to consumer behavior expert Dr. Kelly L. Haws, buffets often trigger overeating due to the “variety effect”—the more options available, the more people consume. Self-service can also lead to oversized portions, as guests misjudge proper serving sizes. The fixed-price model encourages taking more to “get your money’s worth,” while vacation mindset can make overindulgence feel justified, even among those aware of climate impacts.
How hotels are making a difference
Small, strategic interventions—known as “nudges”—can reduce waste without diminishing guest satisfaction. Techniques include:
- Using smaller plates and limiting stacks of clean dishes to encourage moderate portions.
- Offering small quantities with signage noting frequent replenishment to maintain freshness.
- Serving pre-portioned items while balancing packaging waste.
- Placing light options like salads first, heavier dishes later, and providing made-to-order stations.
- Simple, well-placed messages reminding guests to take only what they can eat.
These measures show that hotels can maintain a sense of abundance while promoting sustainable consumption, proving that luxury and responsibility can coexist—even at breakfast.
