Revolutionizing Breakfast: Sustainable Dining Solutions

Topic

Best Practice

The innovative best practice after COVID-19 with a focus on sustainable tourism is to eliminate the buffet breakfast and instead implement alternative dining options, such as à la carte menu, reducing and eliminating food waste and promoting eco-friendly practices in the tourism industry.

The initiative was launched before the COVID-19 pandemic by collaborating with local food suppliers and adopting a new approach to breakfast service. Instead of a buffet, the hotel introduced à la carte or pre-made breakfast menus, allowing guests to select their preferred items. This is communicated to guests upon check-in.

Organization

Casa Talìa

Casa Talía is a boutique hotel located in Modica, Sicily. The structure is a diffuse hotel composed of small dwellings restored with natural and traditional Sicilian materials. Each room offers a Mediterranean atmosphere and a panoramic view of the ancient city. The structure is surrounded by a lush, green Mediterranean garden while its hotel areas are located in different buildings within the same urban core. The adjective ‘diffuse’ therefore denotes a horizontal structure and not a vertical one like that of traditional hotels, which often resemble apartment blocks.

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Impact

The elimination of the buffet breakfast had a positive impact on the organization. It significantly reduced food waste, as the à la carte or pre-made options allowed for better portion control and minimized leftovers. The practice also encouraged guests to appreciate and savor their selected breakfast items, enhancing the overall dining experience and promoting a more sustainable approach to food consumption.

Sustainability

The practice of eliminating the buffet breakfast contributes to long-term sustainability by significantly reducing food waste. By implementing portion control measures and offering customized or pre-made options, the hotel minimizes the amount of unused food that would typically be discarded. This approach not only aligns with sustainable tourism principles but also supports local food producers and suppliers, creating a more sustainable and resilient food system.

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