Adevărul despre micul dejun la hotel. Trucul subtil prin care ești făcut să mănânci mai puțin la all-inclusive • Newsweek România

Hotels are subtly reducing food waste at breakfast buffets by using smaller plates and offering made-to-order dishes. This approach encourages guests to take smaller portions and return for more if needed. Research shows that larger plates lead to increased consumption and waste, while smaller plates can help guests perceive their portions as more generous. Additionally, hotels are managing stock more efficiently and using technology to monitor ingredient usage. Informative panels remind guests they can return for more food, promoting mindful eating and reducing leftovers.