Hotel Buffets, a Culprit of Food Waste, Get Downsized

Lawrence Eells, the executive chef at the Hyatt Regency Orlando in Florida, would like his kitchen, or at least its operations, to be as lean as his roast beef, according to a New York Times story. So in April, he welcomed a team of researchers looking at ways to reduce food waste, especially around the abundant all-you-can-eat buffets.

Read the story.