If you’re a food lover like me, you probably get excited when you see a buffet at an event you’re attending. So many things to try! And you get can seconds of the foods you like! Talk about living the dream!
Unfortunately, buffet enthusiasm can lead to a lot of wasted food. I’ve definitely fallen victim to my eyes being bigger than my stomach, even as someone who’s hyper-conscious about food waste. In an “all you can eat” setup, it’s easy for attendees to accidentally serve themselves more than they can eat.
So how do you provide an enjoyable buffet experience while also preventing food waste?
Quick Tip:
Use smaller plates and serving utensils at buffets to prevent guests from over-serving themselves.
With less real estate on their plates to fill up, guests will serve themselves less food. And smaller spoons, scoops, or other serving utensils will help guests serve more reasonable portions.
Americans in particular have gotten used to giant plates being the norm when eating out, without realizing that restaurant plates are much bigger than the plates they probably use at home in their own kitchens.
Do you typically use 10-inch plates at your buffets? Try an 8- or 9-inch plate instead. If you have multiple stations each with their own plates, those plates can be even smaller, since they won’t be holding every component of the meal.
Another added benefit of guests not over-serving themselves is that they’re less likely to be full and sluggish for their next session. Using portion-wise buffet practices not only cuts food waste, but it helps your guests get the most out of your event as well.
Get wise about food waste. I offer consulting for caterers and event venues about reducing food waste and winning new business with green services. Learn more >>