BUFFET OR BUST:
Buffets are a spectacle — overflowing counters, an abundance of choices, and plates piled high. But behind this indulgence lies an unpalatable truth: Where does all the uneaten food go? While the restaurant industry is a major contributor to food waste in our country, in five-star hotels, where abundance is a selling point, waste is an ever-present challenge.
BUFFETS ENCOURAGE INDULGENCE AND WASTAGE:
Asian luxury hotels have long marketed excess as part of the experience — lavish spreads, multiple cuisines, and bottomless counters. Buffets thus encourage indulgence — guests pile their plates with food that they may not even eat. And it’s not just about greed; there’s a subconscious element at play. “We often compelled to try everything. If a buffet has 10 items, we try to taste all 10 and end up wasting a lot of it.”
Studies show that breakfast buffets generate the most waste per customer — often twice as much as an a la carte meal — because diners over-serve when presented with a wide array of options. 42 percent Indians choose packages with breakfast included. Especially at destinations where the idea of starting the day on a satisfying note is priority. “Most Asian luxury hotels offer a lavish breakfast because these are places that draw multi-generational families looking for value for money, live counters and an array of cuisines, that would not be available in most European hotels.”
EFFORTS TO MINIMIZE WASTAGE:
PROPER PLANNING: Research and planning into how much food will be consumed is important to reduce wastage. “To minimize food wastage, we prepare food in small quantities and rely heavily on live counters. Predictive planning also plays a crucial role in curating the right portion sizes based on guest preferences.” Some companies are using tech to help them with this. “We use a software to monitor waste. Supply is calibrated based on guest numbers.”
EDUCATING GUESTS: Given that a major portion of wastage from plate waste, making consumers conscious of it is important. “We remind guests to take only what they need with tent cards — because every bite counts.”
WHAT HAPPENS TO THE LEFTOVERS?
CAN’T DONATE TO CHARITY: While donating buffet leftovers to NGOs and and farms seems like a logical way to manage wastage, food safety regulations make it complicated. Contamination of food at a buffet is also another reason why hotels refrain from passing on the excess to charity. “Rather than risk contamination, we cook fresh meals for charity.”
STAFF CAN’T CONSUME IT: Once a dish has been sitting out for hours, it’s often deemed unsafe for redistribution — even if for the staff. “For a hotel that employs 800+ staff, the amount of leftover food is rarely enough for more than 30-40 people. Also, our staff dining hours end before the buffet service closes. ”
CONVERTING TO ENERGY: Leftover food from buffets are rarely consumed in any way. Many hotels are investing in large-scale biogas plants. “Our kitchens generate 750-850 kg of food waste daily, which is repurposed through our biogas plant. This produces clean energy and organic fertilizer.”
WEEKDAY BUFFETS, PLATE WASTE MAJOR CONTRIBUTORS:
The Food Waste Index Report 2024 by UNEP analyses food waste across sectors, including food service. However, India-specific data is limited due to inadequate measurement and reporting, especially in retailing and food service, hindering targeted waste reduction strategies. Globally, research on food waste in buffets is scarce.
- A Taiwan study found regular buffets waste 125g/customer (weekdays) and 92 g (weekends), while vegetarian buffets waste 133g (weekdays) and 62.5 g( weekends). Weekend waste is lower due to better forecasting and higher demand.
- A Poland study showed nearly 75% of waste occurs in the serving area, half of which was from plate waste. Breakfast buffets generate the highest plate waste, while a la carte restaurants have the least.
SMALL STEPS, BIG IMPACT AT INDULGENT BUFFETS:
- SHRINKING PLATES: Reducing plate diameter by just 3 cm can cut plate waste by 19.5%
- SAMPLE SERVINGS: Small utensils for tasting portions prevents unnecessary overload.
- TEMPERATURE CONTROL: Using temperature-regulated vessels extends food quality and reduces spoilage.
- A LA CARTE STRATEGY: High-value items are often offered as a la carte to prevent wastage.
- LIVE STATIONS: Freshly prepared food ensures minimal leftovers and better portion control.
- Frozen and dry food ingredients are safer as th ey can be cooked to order and repurposed.
GLOBALLY, THE FOOD SERVICE SECTOR IS RESPONSIBLE FOR APPROXIMATELY 28% OF THE TOTAL FOOD WASTE GENERATED.
