Once a hallmark of hotel luxury, the breakfast buffet is under scrutiny for its waste, overconsumption and environmental impact.

Stacks of pancakes, pyramids of pastries and vats of scrambled eggs; endless rows of fruit, cold cuts and cheese, cold cuts. Breakfast buffets across the world promise abundance – and often deliver excess. But behind the allure lies a darker truth: food waste.

According to UNEP's Food Waste Index Report 2024, 1.05 billion tonnes of food were wasted globally in 2024, with 28% coming from foodservice. Buffet breakfasts are among the worst offenders, generating more than twice as much waste as plated breakfasts – around 300g compared to 130g for made-to-order meals.

"Wasted food means wasted resources like land, water, energy and labour, and once in landfill, it emits greenhouse gases that harm the planet and biodiversity," says Jocelyn Doyle, head of marketing & communications, The Sustainable Restaurant Association. "Cutting food waste is a powerful way to make a difference – and breakfast is a smart place to start."

Hotels across the world are adopting subtle design choices to meet this goal. Scandic Hotels in Northern Europe are downsizing their cakes, pastries and muffins, with the option to come back for more. Ibis hotels, a French brand of budget hotels with a presence in 70 countries, uses smaller plates to limit excess; while Hilton Frankfurt serves pre-portioned items like yogurt and fruit cups. Novotel Bangkok Sukhumvit posts polite reminders near buffet stations: "Take only what you can eat."

Award-winning Thai-American chef Pichaya "Pam" Soontornyanakij believes this is a timely conversation to have. "The all-you-can-eat breakfast buffet is a symbol of a certain era in hospitality, an era that celebrated abundance as luxury," she says. But luxury has evolved. "It's no longer about quantity or excess; it's about thoughtfulness, quality, and care – not just for guests but also for the planet."

According to Dr Kelly L Haws, an expert in consumer behaviour, buffets often lead to overeating due to the "variety effect" – more choice encourage greater consumption. "Self-serving also leads to oversized portions as people misjudge serving sizes," she says, adding that the abundance of buffet-style breakfasts can lead consumers to "take more food, consume more food, and feel less guilty about wasting that food".

The desire to get one's money's worth from a fixed-price buffet adds to the urge to overeat – and even those aware of climate issues may underestimate the impact of their own food waste. "Travel settings trigger a 'vacation mindset' where indulgence feels justified," Haws says.

This is where small but strategic tweaks work come in as........

© BBC