Bin the hotel buffet. It’s time for smarter (and more sustainable) hotel kitchens
As food waste becomes a growing concern for the hospitality industry, AI-driven solutions like Lumitics are helping hotels rethink their buffets. By tracking waste in real-time, hotels can save thousands while cutting their environmental footprint and standing out in an eco-savvy market.
Words by Liam Aran Barnes | Eco Stay Awards Co-founder
Chicken sausages!
They’re a common sight at breakfast buffets, but according to Rayner Loi, CEO of Lumitics, they’re also one of the biggest contributors to food waste.
His AI-powered solution is helping chefs track exactly what gets thrown away—and why.
In countries with large Muslim populations, chicken sausages are often served as an alternative to pork. But if so many remain uneaten, is it time to completely rethink the buffet?
Data drives smarter decisions–and savings
Hotel buffets are notorious for food waste.
Studies show that buffets waste more than twice the amount of food per guest compared to à la carte dining.
Wasting high-impact foods like meat doesn’t just inflate costs—it contributes to 8-10% of annual global greenhouse gas emissions.
Lumitics' system tracks food waste in real-time, giving hotels a clear picture of what’s being wasted.
“We show chefs what they might not notice: consistently uneaten items can be cut, saving both money and waste,” says Loi.
This data-driven approach helps hotels achieve significant financial savings.
For example, Hilton’s 2024 initiative led to a 61% reduction in food waste, equivalent to preventing nearly 14 tonnes of CO₂ emissions and saving approximately $40,000.
Hoteliers benefit from benchmarking their food waste data against peers or internal properties.
“Lumitics enables hotels to compare performance across multiple locations, ensuring even high-performing properties can improve,” adds Loi.
This helps hotels stay competitive in sustainability while meeting government regulations around waste management. Waste-tracking systems like Lumitics also make hotels eligible for grants, tax breaks, or sustainability subsidies.
Boost your brand by engaging people
Reducing food waste enhances a hotel’s corporate social responsibility (CSR).
A recent 2024 report found that consumers are willing to pay up to 10% more for sustainable products, including eco-friendly hotel stays.
Hotels that actively reduce waste strengthen their eco-friendly reputation and attract corporate clients, especially in the MICE sector.
“Reducing waste isn’t just about cutting costs. It’s about showing guests you care, which can have long-term benefits for your brand,” explains Loi.
Successful waste reduction requires buy-in from both staff and guests. Staff training is essential, ensuring that kitchen teams understand how to minimise waste
Simple interventions—like adjusting portion sizes—can reduce waste by up to 30% without affecting guest satisfaction.
By educating guests on the importance of waste reduction through signage or digital platforms, hotels can further enhance the guest experience while cutting down on waste.
Waste reduction also helps hotels achieve sustainability certifications like Green Key or LEED, bolstering their reputation. Tuu’s Eco Stay Awards recognise hotels making significant progress in sustainability, giving them a valuable platform to showcase their achievements.
As more hotels align with net-zero goals and ESG expectations from investors, those taking the lead on food waste reduction will set the standard for the industry.
Looking ahead, buffets will become smarter and more sustainable.
By adjusting portion sizes, reducing waste-heavy items, and offering à la carte alternatives, hotels can maintain guest satisfaction while cutting costs and improving their environmental impact.
“Hotels that take food waste seriously can save thousands, improve sustainability, and still keep their guests happy. It’s a win for both business and the environment,” according to Loi.
5 quick tips to reduce food waste in your hotel today:
Track waste: Use AI tools to identify where food is wasted and adjust accordingly.
Focus on high-waste areas: Target buffets first for immediate reductions.
Engage guests: Use signage to educate guests and encourage conscious consumption.
Train staff: Ensure kitchen teams are aligned on waste reduction strategies.
Benchmark performance: Compare results across properties to identify further opportunities.