Restaurant India News: Novotel Vijayawada Varun Introduces Sustainability-Led Breakfast Buffet

Novotel Vijayawada Varun has implemented a sustainability-focused approach to its daily breakfast buffet, using operational planning and guest communication to address food waste at one of the hotel’s highest-consumption touchpoints. The initiative reflects a broader shift within the hospitality sector toward embedding responsible practices into routine guest experiences rather than limiting sustainability efforts to large-scale projects.

The hotel has introduced multiple operational controls aimed at reducing waste generation during breakfast service. Unavoidable food waste is processed through an in-house composting system, where fruit and vegetable peels along with plate waste are converted into compost. The compost is used to support the hotel’s herb garden and is also distributed to other Varun Group offices, extending the impact beyond the property.

Portion management forms a key part of the strategy. Items such as flavoured yoghurts, Bircher muesli and baked yoghurt are offered in smaller servings to limit overconsumption. As guest movement slows after peak hours, buffet dishes are replenished in reduced quantities, helping to minimise surplus at the end of service. Beverage portions have also been adjusted, with juices served in smaller glasses to encourage measured consumption.

Live cooking stations operate on a made-to-order model, allowing items such as pancakes, waffles, omelettes and parathas to be prepared based on demand. This approach reduces batch cooking and aligns output with actual guest requirements. Bakery items, including muffins, croissants and doughnuts, are produced in smaller sizes to provide choice while controlling waste.

Guest engagement is supported through clear signage across the buffet encouraging mindful consumption. In addition, a daily display highlights the previous day’s food wastage data, measured in kilograms or portions. This practice is intended to increase transparency, support internal accountability and create shared responsibility between guests and staff.

Manish Pathak, Hotel Manager, Novotel Vijayawada Varun, said, “As travellers increasingly seek stays that align with their values, sustainability has become integral to how we operate. Transforming our breakfast buffet into a sustainability-led experience is just one of the many initiatives through which we embed responsible practices into everyday guest touchpoints. For us, hospitality goes beyond choice and comfort. It is about awareness, accountability and thoughtful decision-making.”

By reworking its breakfast operations, Novotel Vijayawada Varun is addressing food waste through practical, scalable measures that balance guest expectations with operational responsibility, reflecting an evolving approach to sustainability within the hotel industry.