Hotel breakfast buffets generate up to 35% of food waste: chains make changes

Breakfast buffets in hotels account for 25–35% of all food waste in those facilities — in large hotels (300+ rooms), around 250 kg of food is discarded weekly, or a ton monthly. The main reasons are the policy of keeping trays full until service ends and guests' tendency to take more than they can eat. Leading hotel chains are gradually reducing buffet offerings, introducing smaller portions and more controlled menus.

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