And judging by the comments (ignoring the trolls and people who don’t have anything better to do than be mean on the internet) I’m not the only one who’s noticed.
The all-inclusive dilemma
We love our grub. And we knew when we booked this trip that it wasn’t for the food. It was for the pools, the beach, the accessibility – everything we needed with a three year old. But I know that for many people, the endless food is a big part of the joy. Whether you’re travelling with fussy eaters, kids who want chips for breakfast, or you just love the idea of trying a bit of everything, it’s easy to get carried away and wow did we see that happen. Again and again.
One follower nailed it: “It’s so tempting to take a bit of everything, but then you see how much gets left behind on plates. It’s shocking.”
Another added: “I always feel guilty when I see how much my family leaves behind. I try to remind everyone to start small, but it’s hard when everything looks so good!”
Hotel level waste
It’s expected that hotels want their buffets to look bountiful right up until closing and we saw this in real time. This means constant replenishment. But once food is out, hygiene rules mean it can’t be reused – even if untouched and at the end of the day, it all goes into the bin. I read that some hotels are trying to do better, with composting or donating leftovers, but the scale of waste is still huge.
One commenter shared their insider view: “I worked in a resort kitchen for a summer and the amount of food we threw away every day was heartbreaking. Most of it was perfectly edible, but rules are rules.”/em>
Another pointed out the bigger picture: “If everyone took less, maybe the hotels wouldn’t need to make so much in the first place.”
I googled to see if I could find anything specific about our hotel (we stayed at the wonderful TUI Blue Alcudia Pins) and found that whilst the hotel itself doesn’t have a food waste policy, as part of the TUI Blue brand, it follows TUI Group’s own sustainability mission. This is to reduce food waste across all its hotels by 25% by 2030, using technology, staff training, and partnerships with local suppliers and charities where possible. It would be good to check back in 2030 and see how things have changed.
Rinse and repeat?
Something else I became increasingly aware of by the end of the week was the repurposing of food. Initially I thought it was leftovers being recycled into fresh dishes but I read that actually, food that has been out on the buffet is almost never reused in new dishes for guests. And that’s obviously down to hygiene reasons which can only be a good thing. They do, however, use unserved surplus ingredients the following day and this was clear to see.
For example, roast sweet potato from the day before showed up at breakfast one morning. Asparagus spears were spotted in a stir fry noodle dish the following day. We also saw a number of chicken in sauce/meat in sauce dishes that were using the meat served the day before. Admirable but why are they cooking that much in the first place?
I read in this recent report in some resorts, they’re now using AI and tracking technology to monitor consumption patterns and therefore ensure supply matches demand and not beyond. Clever, but how long will that take to roll out globally?
What is our role in reducing waste?
It’s easy for me to judge now I’m home. I’m sat on my sofa scoffing at all the greedy wasteful knobheads I witnessed but let’s be honest, we’ve all done it. I remember going to Mr Chan’s all you can eat chinese buffet when I was younger (Loughborough – IYKYK) and trying to load my plate up higher than my brother’s. We’d never finish it all and just walk away at the end. Genuinely embarrassed by that now.
One of the most honest comments: “I’m guilty of this too. I get excited and want to try everything, but I rarely finish it all. It’s a wake-up call.”
And this one really stuck with me: “Just because it’s there doesn’t mean we have to eat it. We need to be better.”
What can we do?
Some of the best ideas came straight from the Threads comments:
- Start small and go back for seconds if you’re still hungry.
- Let kids pick their own food—they’re more likely to eat it.
- Hotels should offer smaller plates or portion sizes.
- Why not let staff or locals have the leftovers?” A great idea, but sadly, it seems food safety rules often get in the way.
A personal note
Back home, I’ve always tried to waste as little food as possible. We meal plan, freeze leftovers, and compost. It’s amazing how much you can save—both food and money—just by being a bit more mindful.
So next time I find myself at a buffet – whether its on holiday, at the Premier Inn for work, or somewhere else, I will channel that mindset with me. I don’t need three croissants and 5 pieces of bacon for breakfast. I wouldn’t cook that much at home so why do it out?
Back to the idea of an all inclusive
We loved our holiday and all-inclusive worked for what we needed. This type of holiday (and I guess cruises too) are relaxing, indulgent, and fun. But they don’t have to be wasteful. With a little thought and a lot less piling of plates, we can enjoy the perks without the waste.
So next time you’re staring down a buffet, ask yourself:
Do I really need all this? Or am I just taking it because I can?
Aunty Gingey says let’s eat well, waste less, and make our holidays a little kinder to the planet.
