The breakfast buffet is designed to reduce excess while remaining indulgent and guest centric.

At Novotel Vijayawada Varun, sustainability is woven into one of the most routine yet impactful guest experiences, the daily breakfast buffet. By actively reducing food waste through mindful planning, transparent communication and responsible disposal practices, the deluxe destination demonstrates how meaningful sustainability can begin with everyday dining choices rather than large-scale interventions.

Manish Pathak, Hotel Manager, Novotel Vijayawada Varun, shares, “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.”

Composting for a Greener Future

Unavoidable food waste is responsibly managed through an in-house composting machine. Fruit and vegetable peels, along with plate waste, are converted into compost that nourishes the hotel’s herb garden and is shared with other Varun Group offices. This extends sustainable landscaping practices beyond the property.

Designed for Conscious Dining

Portion control plays a pivotal role in the hotel’s approach. Probiotic offerings such as flavoured yoghurts, Bircher muesli and baked yoghurt are served in smaller containers to discourage overconsumption. As guest flow tapers off after peak breakfast hours, buffet items are replenished in smaller pans, limiting food exposure and significantly reducing end-of-service surplus.

Juices are served in smaller glasses, subtly prompting guests to pour only what they intend to consume. Live counters follow a cook-to-order model, with pancakes, waffles, omelettes and parathas prepared fresh on request. This minimises waste while allowing guests to eat according to their appetite. Baked goods including muffins, croissants and doughnuts are crafted in smaller portions, offering variety without excess.

Mindful Messaging Across the Buffet

Clear, visible signage carrying messages such as ‘Help Us Reduce Food Waste’ is placed across the buffet to gently encourage conscious consumption. Strengthening this commitment to transparency, a daily foam board highlights data on the previous day’s food wastage, measured in kilograms or portions. This fosters guest awareness, reinforces staff accountability and builds a shared responsibility towards reduction.

Addressing one of the hospitality industry’s most persistent challenges, food wastage, Novotel Vijayawada Varun has reimagined its breakfast buffet as a sustainability-led experience that balances abundance with accountability.

Novotel Vijayawada Varun