The BUFFET (Building an Understanding For Food Excess in Tourism) Initiative is about bringing together a coalition of industry partners and PATA members to create and implement a campaign that challenges our industry, particularly the hospitality sector, to reduce food waste to landfill.

Implemented in

  • Asia / Pacific

Sectors of activity
Waste, incl. Chemicals, Food & Beverage, Tourism

Type of initiative
Capacity Building & Implementation, Research, Analysis, Assessment

Type of lead actor
Business Sector

Start date


PATA CEO Dr. Mario Hardy said, “With significant growth expected in the industry and especially the Asia Pacific region in the near future, greater waste can be expected. Our aim is to curb that waste by bringing the tourism and hospitality sectors together to reduce our impact on the planet by reducing our industry’s food waste to landfill. Reducing food waste will reduce the cost for operators in the industry while benefiting the environment at the same time.”

The main activities in this initiative include the raising awareness of food waste in our industry and the creation of Asia-Pacific focused resources for hoteliers and other hospitality and tourism professionals to drive positive change and ultimately reduce their food waste to landfill.


As collected through the One Planet Reporting

Output level

Knowledge resource and technical tool

  • The BUFFET Toolkit

Outcome level

SCP changes in practice

Impact and Results

By the end of 2018, most of the organizations downloading the toolkit are from Thailand or Singapore. Over 30% are in the hospitality industry, nearly 25% are from education, 10% are in consulting.

The hotels that have participated in the pilot (Kempinski, Sukosol, Vie, Rembrandt, SO Sofitel, BW, Centara, Marriott) have collectively saved over 77,000 kg of food in the first half of the year (2018). If one kg=3 meals, then that is over 231,000 meals. If one meal = 25THB that means costs savings of nearly 6 million THB or nearly USD$200,000