Once considered a hallmark of luxury, hotel breakfast buffets are now facing growing criticism for their role in food waste, overconsumption, and environmental damage.
According to the UN Food Waste Index Report 2024 (UNEP), 1.05 billion tonnes of food were wasted globally last year, with 28% attributed to mass catering. The BBC notes that hotel breakfast buffets are among the worst offenders, generating an average of 300 grams of waste per person compared to 130 grams from à la carte meals.
The problem extends beyond wasted food: the resources used to produce it are also squandered. Reducing food waste is seen as one of the fastest and most effective ways to protect the environment.
Hotels worldwide are making small but strategic adjustments: smaller plates (Ibis), pre-portioned yoghurt and fruit (Hilton), signs reminding guests to take only what they will eat (Novotel Bangkok), and smaller serving sizes with the option of refills (Scandic Hotels). Other methods include placing lighter options like fruit and salad first, limiting the number of clean plates to discourage excess, and offering “order-on-demand” stations.
Industry experts and chefs say that luxury today no longer means abundance, but thoughtful quality and respect for both guests and the environment. A Booking.com survey found that 84% of travellers consider sustainability important and many actively seek ways to reduce their environmental footprint while travelling.
Major hotel groups are setting ambitious targets. Hilton, for example, aims to cut food waste by 50% by 2030 through innovations such as AI-powered kitchens (Hilton Tokyo Bay), using “ugly” vegetables that would otherwise be discarded (Conrad Singapore), composting technologies (Hilton Shenzhen), and food donations to local charities (Philippines, Indonesia).
Guests are also showing preference for curated experiences: plated breakfast courses, locally sourced ingredients, collaborations with pastry chefs, coffee roasters or tea masters, and even wellness rituals such as yoga or meditation.
The global trend is a shift from excess to mindful simplicity. The traditional “all-you-can-eat” buffet is losing ground to more sustainable, personalised, and high-quality experiences that leave guests with a sense of care and luxury- without unnecessary waste.
It remains to be seen whether hotels in Cyprus will follow this path in the coming years.
Also read: The tourist tax that can positively impact the environment
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