Once a hallmark of hotel luxury, the breakfast buffet is under scrutiny for its waste, overconsumption, and environmental impact
Aug 20, 2025
Few hotel rituals feel as indulgent as the breakfast buffet: endless rows of pastries, eggs, fruit, and cheese, all promising abundance. But the cost isn’t just baked into your room rate — it’s measured in food waste, overconsumption, and environmental harm. As hotels rethink what “luxury” means in 2025, the buffet is being quietly redesigned, nudged, or in some cases, replaced altogether.
Key takeaways
- Buffets generate massive waste: Buffet breakfasts create more than twice the waste of plated meals (300g vs. 130g per guest).
- Environmental costs are hidden: Wasted food means wasted land, water, energy, and increased greenhouse gas emissions.
- Hotels are testing subtle fixes: Scandic shrinks pastry sizes, Ibis uses smaller plates, Hilton pre-portions items, and Novotel posts reminders to take only what you’ll eat.
- Consumer psychology fuels excess: The “variety effect” and vacation mindset push guests to overeat and underestimate the impact of waste.
- Luxury is being redefined: Today, it’s less about abundance and more about thoughtfulness, quality, and sustainability.
- Nudges can work without backlash: Smaller plates, limited stacks, pre-portioned servings, and well-placed signage reduce waste while maintaining guest satisfaction.
Get the full story at BBC
