Pancake mountains, croissant towers, omelette trays, rows of fruit, meat and cheese cuts. Breakfast buffets around the world are tantalisingly varied. But behind the facade of gastronomic luxury, a troubling question is growing louder: how much of it is actually eaten?
According to the UNEP Food Waste Index, 1.05 billion tonnes of food will be discarded globally in 2024, 28% of which is attributable to catering.
Swedish breakfasts are one of the main culprits: they create twice as much waste as portioned meals (an average of 300g per person versus 130g per person).
“Food waste is not only discarded food, but also wasted resources: land, water, energy, labour. And in landfill, it still emits greenhouse gases, harming the planet,” explains the leftovers without limiting guest comfort.
Scandic Hotels in Northern Europe have reduced the size of their pastries, but with a choice of toppings.
Ibis uses small plates to limit the amount of food at a time.
Hilton Frankfurt offers yoghurt and fruit in ready-to-eat portions, and Novotel Bangkok installs delicate signs that say “Take only what you can eat”.
Renowned Thai-American chef Pam Santornjanakij believes it’s time to revisit old standards:
The all-inclusive breakfast is a symbol of a bygone era when luxury was a sign of prosperity. Today, luxury is not about quantity but quality, care and awareness. About guests, about the planet, about everything.
Why we overeat at buffets
Psychologist and consumer behaviour researcher Kelly Howes explains: The greater sensuality even when travelling.
Hotels that consider these benefits will win today.
Consciously savouring breakfast
Dhanashree Tosar, who travels frequently, has given up the buffet altogether.
I always get lost in the choice, overeat and then regret it. And at a hotel in Bangalore, I was served breakfast in stages: fresh fruit, eggs with herbs, homemade cake. It was conscious. There were no interruptions. Both for me and the world around me,” she says.
” When a hotel shares my values, it is felt and appreciated.”
A new approach to luxury
Today, more and more hotels are focusing on a personalised approach.
Chef-driven breakfasts at Six Senses, made with produce from local markets.
Collaboration with pastry chefs, baristas and tea masters at Anantara. Morning yoga and meditation buffet
Finding the balance between the variety guests expect and minimising excess is not easy, experts say.
Many hotels have started to monitor waste volumes, tweak menus, offer personalised breakfasts, light-food mini-bars and supplementary menus.
The idea is not to take away guest choice, but to make that choice more balanced, says Jocelyn Doyle.
“Spread the word about your efforts on your website and social media, put up informative signage so guests feel like they are part of the solution, not the problem.”
According to Doyle, hotels should seriously consider doing away with buffets – and instead improve breakfast itself as part of the overall guest experience.
” After all, breakfast is the last part of the service before check-out. Why not?