By Abdelrahman Abouelwafa
The food waste in hotels is exacerbated by the widespread practice of open buffet. While hotels generate substantial revenue from room rates, often charging fees that far exceed the operational costs of services like housekeeping, swimming pools, and room service, dining rooms remain a major source of inefficiency.
The financial structure of the hospitality industry allows for this surplus, and given the high profit margins per night, hotels often opt for the “easiest route” in food delivery: the open buffet.
This model reduces the need for service staff to take individual orders and allows kitchens to prepare meals in large quantities, but it creates a massive food waste in hotels, according to reports reviewed by Food & Climate.
The psychology of open buffets and food waste in hotels
The core problem stems from the disconnect between appetite and available abundance.
In a traditional menu system, guests request a specific quantity of food prepared specifically for them. However, in an open buffet, guests are presented with a feast of diverse dishes, free to eat as much as they like.
This structure evokes a psychological response rooted in human curiosity; guests, especially travelers, crave a diverse culinary experience.
According to research published by JLL, nearly 20% of hotel restaurant patrons are tourists visiting the region where the hotel is located specifically to sample local cuisine.
The drive for culinary tourism is a formidable economic force, and the JLL report highlights that up to 60% of affluent travelers choose a particular hotel based on the presence of a high-quality restaurant or a renowned dining experience.
Whether tourists are seeking koshari in Egypt, pelmeni in Russia, or authentic sushi in Japan, food is a central attraction.
A survey conducted by Mohamed S Ghanem, a researcher in the Hotel Studies Department at the Higher Institute of Tourism, Hotels, and Computer Science in Egypt, reinforces this point to this issue, noting that 34% of travelers cite “experiencing authentic things” as their primary motivation for dining out. However, this desire to sample everything often leads to overfilling plates with more food than needed.
The consequences of food waste in hotels can be measured
A study by Engin Onguren and colleagues at the U.S. government’s Biotechnology Information Center indicates that between 17% and 27% of people globally leave their meals partially unfinished. This is largely attributed to the “all-you-can-eat” effect, where diners overestimate their hunger.
Once food is served, it often ends up in the trash. Strict food safety regulations in almost every country prohibit hotels from serving food that has been touched or partially consumed by another customer. Even if the food appears untouched, concerns about legal liability and health regulations necessitate its disposal.
For example, the Maldives provides a striking illustration of this phenomenon. According to data from Numan, a research organization specializing in global food waste statistics, the island nation has the highest per capita food waste rate in the world, reaching approximately 207 kilograms annually.
To put this figure into perspective, calculations by Food & Climate indicate that 207 kilograms of wasted food is enough to feed three to four adults for an entire month.
This volume of food waste primarily originates from food waste in hotels and tourist establishments in general. Operational Differences and Solutions: The difference between hotel buffets and standard restaurants is significant.
Traditional restaurants reduce waste by calculating precise portions appropriate for individual, double, or family meals. These measures help control inventory and minimize the likelihood of food waste.
Addressing the food waste crisis in hotels requires a multifaceted approach. One possible solution involves diverting organic waste from landfills to agriculture.
Converting food scraps into animal feed can significantly reduce farmers’ operating costs while providing a diverse food source for livestock.
Another avenue is redirecting untouched, safe food. While leftover dishes cannot be preserved, unserved food from the buffet line can be salvaged. Partnering with local charities can enable hotels to provide meals to homeless shelters, generating substantial social value.
While implementing these solutions requires logistical effort and investment, they represent a crucial step towards curbing the millions of tons of food wasted annually in the hospitality sector.