Is it time to retire the all-you-can-eat breakfast buffet?
🍳 Aug 20, 2025: Hotel breakfast buffets generate over twice the waste of plated meals, with 300g per guest versus 130g. As hotels redefine luxury in 2025, establishments like Scandic, Ibis, and Hilton implement sustainable changes: shrinking pastry sizes, using smaller plates, and pre-portioning items. Buffets' environmental cost includes wasted land, water, and increased emissions, driven by consumer psychology. Redefining luxury focuses on quality and sustainability, reducing waste without sacrificing guest satisfaction. Read more on BBC.
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