Hotels are facing a growing challenge with food waste, as highlighted by a recent experience at the Meliá Sol Arona hotel in Tenerife where leftover buffet food was thrown away. Food safety regulations play a role in this issue, with strict guidelines requiring all exposed food to be discarded to mitigate health risks. Buffet breakfasts are particularly prone to food waste, with studies showing that they result in more waste per customer compared to menu-served breakfasts. In an effort to reduce waste, some hotels have eliminated buffets altogether, while others have made adjustments to their buffet offerings to minimize excess food.
Michelin-starred chef Massimo Bottura suggests that buffets can still have a place in hotels if they are made more sustainable. At his property in Modena, Italy, steps have been taken to reduce food waste by offering smaller plates, reducing portion sizes, and incorporating live cooking stations. In cases where there are leftovers, hotels can donate surplus food to social entities or sell it through platforms like TOO GOOD TO GO. Guests can also play a role in reducing food waste by being mindful of their portion sizes and making use of leftovers. Displaying informative messages in both the kitchen and dining room can raise awareness and encourage guests to make environmentally-friendly choices.
Bottura emphasizes that sustainability and reducing food waste provide an opportunity for creative experimentation in the kitchen. By understanding guest consumption habits, measuring recipes with portion control, and utilizing food surplus and scraps, chefs can minimize waste and showcase the potential of reimagining ingredients. For example, hardened bread can be transformed into soup or bread pudding, while vegetable peels can be toasted and used to make broth. By educating team members on the effects of food waste and implementing innovative solutions, hotels can make significant strides in reducing waste.
Some hotels are turning to artificial intelligence (AI) to tackle food waste challenges. The Accor hotels group has partnered with technology company Orbisk to introduce AI into its kitchens, resulting in a 22 percent reduction in food waste over six months in European hotels. Orbisk’s AI image recognition technology tracks ingredients that are thrown away, providing valuable data for kitchen teams to identify areas of waste and implement targeted solutions. By leveraging AI technology, hotels can streamline their efforts to reduce food waste and enhance sustainability practices in their kitchens. Ultimately, fostering a culture of innovation and responsibility within the hospitality industry can lead to significant reductions in food waste and contribute to global sustainability goals.
