Instead of banning buffets, hotels around the world are implementing various solutions such as AI, smart kitchen practices, utilizing leftover food, and redesigning buffet layouts. These contribute to reducing food waste.
Leading chains measure waste precisely: smart scales and AI-based cameras track how much food ends up in the trash, by meal and production station. With this data, chefs can optimize portions by preparing predetermined quantities or using smaller serving dishes. Marriott uses such systems in 53 of its hotels, while Hilton ensures the reuse of leftover food with surplus distribution apps. Buffet structures are also being redesigned: smaller stations, smaller plates, and gamified guest communication can reduce food waste by 20-34%.
Leftover food can be utilized through donations or secondary sales, for example with the help of Too Good To Go apps. Larger hotels convert leftover food waste into biogas or fertilizer using biogas fermenters or composters.
Results: at 13 Hilton hotels in the United Arab Emirates, AI-based measurements and conscious portion optimization reduced kitchen waste by 76% and food waste by 55%. Experience shows that effective guest communication also plays a key role: smaller plates, buffet stations, clear information, and live cooking stations all contribute to guests continuing to enjoy an experience of abundance while minimizing food waste (Travel Daily News).