Hotel buffet breakfasts (a dining system where guests can choose different dishes as they wish and usually eat in unlimited amounts) were once a symbol of luxury. Now they are criticized for food waste and environmental harm.
According to the UN, more than 1 billion tons of food is wasted worldwide every year. Buffet breakfasts generate twice as much waste compared to made-to-order dishes.
That is why many hotels are introducing new methods. For example, smaller plates are provided, dishes are prepared in advance in small portions, and in some places, notes are placed saying: “Take only what you can eat.”
Experts say people take extra food at buffets to “get their money’s worth.” Simple changes — smaller portions and signs encouraging mindful choices — can reduce waste.
Now many travelers prefer a quality breakfast with small portions instead of a huge buffet. For this reason, luxury hotels are offering guests special dishes prepared by chefs.
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