Episode Details

At hotel breakfast buffets around the world, abundance is part of the appeal—overflowing trays, endless options, and the quiet expectation to take more than enough. Yet behind the scenes, this daily ritual generates staggering amounts of food waste, much of it shaped not by hunger, but by subtle human behavior. In this episode, we explore groundbreaking research that uses virtual simulations to recreate buffet dining, revealing how sustainability mindsets and social cues quietly influence what ends up on our plates—and in the bin. Tracing experiments from digital guest models to real-world interventions, we examine why smaller plates outperform warning signs, and how environment often succeeds where messaging fails. The story uncovers a surprising intersection of psychology, technology, and design, where rethinking the buffet may hold the key to transforming both consumer habits and the economics of waste.

https://www.economist.com/science-and-technology/2026/04/14/how-to-make-buffet-breakfasts-less-wasteful