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Less waste at the buffet: How to defeat food waste!
Restaurateur Christoph Meyer in Schleswig-Holstein reduces food waste through adapted table buffets and conscious portioning.
Less waste at the buffet: How to defeat food waste!
Buffets are a popular concept in the catering industry, but they also bring with them a major challenge: high levels of food waste. Restaurateur Christoph Meyer from Strande responded to this problem with an innovative approach. It offers a table buffet that can be flexibly adapted to the number of guests. Not only does the food stay fresh, but significantly less food waste is also produced. “Awareness of food waste has increased recently,” explains Meyer as he describes developments in the catering industry. Loud NDR Around 11 million tonnes of food waste is generated in Germany every year, with 18% being generated from consumption outside the home. What is particularly alarming is that an estimated 20% of food at buffets is thrown away.
The idea of the table buffet came about during the Corona pandemic and has now established itself as an effective method for reducing waste. DEHOGA is also observing an increase in buffets and all-you-can-eat restaurants in Schleswig-Holstein. “The rising prices have increased awareness of food waste among restaurateurs,” continued Meyer. An example of this is a Chinese restaurant in Henstedt-Ulzburg, which charges a fine of 20 euros for uneaten leftovers. This measure has actually resulted in less food waste.
Rules for reducing food waste
Another example of sensible measures against waste comes from Erfurt. Chien Yung Cheok, operator of Golden Wok, has introduced an “All You Can Eat” concept at his restaurant. The guests have to pay five euros for each uneaten dish and two euros for each unfinished glass. Loud MDR This regulation has resulted in around 90 percent of guests finishing their portions after its introduction in 2023. “This helps us reduce food waste and keep prices low for everyone,” Cheok said.
The numbers speak for themselves: before these rules were introduced, the number of guests was around 8 to 10 per day. Today there are up to 120 guests during the week and even 200 at the weekend who take advantage of the offer. “Guests are grateful for the new rules and they contribute efficiently to reducing waste,” he adds. Dirk Ellinger from Dehoga Thuringia also sees the introduction of these fees as legally acceptable as long as guests are adequately informed.
Tips for a responsible buffet visit
The NGG also appeals to guests to choose responsibly at the buffet and to fill appropriate portions. There are some helpful tips for this: Use the right utensils, pack up leftovers and pay attention to hygiene. At table buffets it is often easier to take leftovers with you, while this remains the exception at all-you-can-eat offers.
The challenge of food waste is an issue that affects both restaurateurs and guests. If the industry continues to remain creative and assume shared responsibility, nothing stands in the way of sustainable development.