We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Battling Hotel Food Waste Starts With Event Buffets

September 8, 2017: 12:00 AM EST
Experts from a global design firm analyzed each facet of a Florida hotel’s buffet operations – it handles more than 5,000 event buffets a year – finding to everyone’s surprise that half of the food put out for guests was left uneaten. Only 10 to 15 percent of the leftovers could be donated or repurposed because of food safety regulations: the rest ended up in the garbage. More waste was generated by coffee, juices, and other liquids. The executive chef at Orlando’s Hyatt Regency says some changes being tested include: sample plates of meats and cheese instead of large platters; single servings of yogurt instead of big bowls; smaller amounts of bread and butter instead of big baskets; and substituting finger pastries for whole cakes and pies. The changes have already cut food waste by ten percent without guest complaints.
Linda Himelstein, "Hotel Buffets, a Culprit of Food Waste, Get Downsized", The New York Times, September 08, 2017, © The New York Times Company
Company News
Efficiency & Business Processes
North America
United States of America
Companies, Organizations
Developed by Yuri Ingultsov Software Lab.