Food waste in hotels? Not so uncommon. Let’s imagine the clatter of plates that fills the air as guests line up at the buffet, eager to start their day. A lavish spread awaits—scrambled eggs, pastries, fruit, and more. One man piles his plate with food, only to leave most of it untouched as he strolls out, sipping his coffee.
The sight is common in hotel dining areas: plates laden with food, much of which ends up in the trash.
This waste isn’t just disheartening—it’s a growing environmental and ethical issue. Every plate left unfinished contributes to the 1.3 billion tons of food wasted globally each year. For hotels, this waste translates into higher costs and a tarnished reputation in an increasingly eco-conscious world.
The Scope of the Problem
Hotel breakfasts, often served buffet-style, encourage indulgence. Guests overestimate their appetite or try a little of everything, leading to food waste. According to a report by WRAP (Waste and Resources Action Programme), food waste in the hospitality sector amounts to 18% of total food purchased, with breakfast buffets contributing a large share.
Recent research reveals that the hotel industry generates a whopping 289,000 tons of solid waste annually, including 79,000 tons of food waste—accounting for 9% of the sector’s total waste. In the United States, hotels alone spend over $35 billion each year on banquets and catering, which results in a huge amount of waste, including bones, rinds, trimmings, and uneaten leftovers.
The environmental impact is severe. Producing food requires land, water, and energy. When it’s wasted, these resources are squandered, and decomposing food in landfills emits methane—a potent greenhouse gas. Addressing food waste at hotel breakfasts is not just about saving money; it’s a critical step toward sustainability in the hotel sector.
Solutions to Reduce Food Waste
Hotels worldwide are adopting innovative practices to curb food waste. Here are some effective strategies:
- Smaller Portions with Refills
Hotels like the Scandic chain in Northern Europe have implemented smaller portion sizes at their breakfast buffets, allowing guests to return for refills. This reduces waste without compromising guest satisfaction. - Signage and Awareness Campaigns
The Novotel Bangkok Sukhumvit uses gentle reminders such as, “Take only what you can eat” displayed near buffet stations. Combined with informational material about food waste, these nudges encourage mindful consumption. - Pre-Portioned Options
The Hilton in Frankfurt offers pre-portioned yogurt, cereals, and fruit cups. Guests can still enjoy variety but are less likely to take more than they need. - Charging for Excess Waste
The Alila Villas Uluwatu in Bali has taken a bold step by charging a fee for excessive food left on plates. This policy is clearly communicated and has led to a dramatic drop in waste. - Donation Programs
The Fairmont Hotel Vancouver donates excess food to local charities. This ensures surplus food doesn’t end up in the trash while helping the community. - Switching to Table Service
Live cooking stations, where chefs prepare dishes to order, have been successful in hotels like the Grand Hyatt Singapore. Guests receive fresh meals in appropriate portions, significantly reducing waste. - Smaller Plates
Many hotels, including ibis Hotels, use smaller plates at their buffets. This subtle tactic limits the quantity of food guests take in one serving.
Tangible Solutions
Food waste at hotel breakfasts is a challenge, but one with tangible solutions. By combining education, thoughtful portioning, and operational adjustments, hotels can lead the way in sustainability. These measures not only reduce waste but also align with the values of modern travelers who prioritize eco-friendly practices.
Next time you’re at a hotel breakfast, consider the story of that untouched plate. A simple act of mindfulness—taking only what you’ll eat—can help hotels reduce waste and create a more sustainable future for all.