I decided to investigate food waste in hotels that see a lot of food thrown away at the end of the breakfast buffet.
I stayed at the Meliá Sol Arona during my recent holiday to Tenerife, Canary Islands. Breakfast was served as a full buffet, with every choice and cuisine imaginable.
At the end of the service, while I was still seated, the staff began clearing the buffet stands of leftover food. To my surprise, they brought out giant takeout containers and began shoveling food from the trays directly into the trash cans. Most of the food was whole and apparently fresh.
Food safety can be difficult to follow. But like any business, hotels have a responsibility to ensure they are doing everything they can to reduce food waste.
The United Nations Environment Program Food Waste Index 2024 report estimates that 1.05 billion tons of food will be wasted in 2022.
About 19% of food products served to consumers are lost at the retail, foodservice and household levels.
So what are hotels doing to minimize food waste, and is there a future for the breakfast buffet?
How can hotel buffets minimize food waste?
“Food safety legislation imposes strict regulations on hotels,” said Lourdes Ripoll de Oleza, vice president of sustainability at Meliá Hotels International, in response to my experience in Tenerife. Meliá Hotels has more than 200 properties in Europe and is the 17th largest hotel chain in the world.
“Any food that is exposed for consumption and not consumed by the customer is discarded to reduce potential health risks. »
This means that during buffet-style offerings, all food on counters, even if untouched, must be discarded.
According to the Irish Government’s National Waste Prevention Programme, buffet breakfast generates more than twice the amount of food waste per guest (300g) compared to à la carte (130g).
In order to make breakfast more sustainable, some hotels have completely abandoned the buffet formula. After COVID-19 put an end to shared food stands, some simply never introduced it again.
But Michelin-starred chef Massimo Bottura says the buffet has benefits for customers and there are ways to make it more sustainable.
“Buffets, not just breakfast buffets, started to give guests a taste of local traditions,” he said.
“But over time, what was seen as an opportunity to taste small samples of recipes representing local terroir became an opportunity for overconsumption, choice and inevitable waste. »
At the Casa Maria Luigia property in Modena, Italy, measures have been taken to offer guests small plates, reduce portion sizes of pastries and breads, and provide tips to help guests make appropriate portion choices.
Bottura also recommends hotels set up live food stations where food is prepared on-site. This is a pleasant experience for customers and also helps to reduce the amount of pre-made meals.
It’s a little easier to reduce food waste with prepackaged meals.
“The portion sizes of our packaged meals are carefully reviewed by our food and beverage department to minimize excess,” says Ripoll de Oleza.
“When there is food left over, our company tries to donate it to reputable social institutions with which we have established local partnerships.
“Alternatively, we also try to sell it through platforms like TOO GOOD TO GO, thereby minimizing waste while contributing to socially responsible initiatives,” he said.
How can we encourage hotel guests to reduce food waste?
A certain responsibility also rests with hotel guests and their self-regulation.
“From the kitchen to the dining room, informative messages can be displayed organically about the impact of food waste and how guests can be part of the change while dining out or once back in the kitchen,” suggests Bottura.
“By highlighting the menu with eco-friendly and plant-based options, the team can encourage customers to make an immediate difference by sharing the ease of turning leftovers into something delicious. »
How can hotel kitchens be more sustainable?
For Bottura, being more sustainable and reducing food waste is an opportunity to be more creative and experimental in the kitchen.
“A sustainable kitchen plans well by understanding customers’ consumption habits, measuring and adjusting recipes with portion control to reduce food waste from purchase to plate,” he said.
“In my kitchen, leftovers and leftovers are an opportunity for our chefs to use their creativity and show what’s possible when we reimagine. »
He cites the example of bread that can be used to make Tuscan tomato soup or bread pudding after it has hardened on the second day. After two days, it is still good for breadcrumbs, pastries and cakes.
“We often use our vegetable and fruit scraps in many preparations to intensify the flavor.”
The skins of potatoes, onions and carrots are roasted and used to make stock, while the skins of fruits such as peaches, watermelons and cucumbers can be used to add color and flavor to foods and drinks. Orange peel pressed to make orange juice is used to make marmalade.
“Educating and educating team members about the impacts of food waste and implementing effective food conservation measures is essential to achieving the significant reductions identified in the United Nations’ global food sustainability agenda.”
“By developing a culture of innovation and responsibility, we can become a culinary treasure of waste. »
Can AI help hotels and kitchens reduce food waste?
Some hotels are experimenting with artificial intelligence (AI) to combat the problem of food waste.
Hotel group Accor announces that it has teamed up with technology company Orbisk to implement artificial intelligence in its kitchens.
Trials in 10 European hotels resulted in a 22% reduction in food waste over six months, the group says.
The Orbisk system uses image recognition technology with artificial intelligence to track which ingredients are thrown in, in what quantities and when.
This data then allows kitchen teams to identify where the biggest losses are and implement specific solutions.