But how?

Let's start with these smoothies shots.

These are made from yesterday's leftover fruit, then crafty tricks to nudge people into taking less like skinny tweezers to stop you piling up the salmon or little spoons to serve the herring.

Another idea.

Instead of guests taking a big melon slice and leaving some, the staff dies it.

So you take precisely what you want.

Many people load onto their blades and so they don't have to go.

Multiple times were able Teoh make people think about how they put food on their plate and how much they bring to the table to make sure that they eat it'll.

Another trick is to keep food looking fresh as a serving dish empties, guests assumed the remains are stale, so why not switch the food into a smaller dish?

Then again, so it still looks fresh and it'll gets eaten.

Ideas like this have cut food waste almost 10% in a year.

For this chain, the target is 20% by 2020 and then 50% by 2030 the same as the U.

N.

Target, the chef ways the daily waste.

So far, the policy has saved the hotel chain 26 tons of carbon dioxide emissions, and there's a bonus well to making money off.

It was just a really positive side effect by reducing food waste.

So how do guests respond to this culinary nanny state?

Think it's very good thing.

I feel that it helps the environment, but it also helps myself to not gain.

We call it waste that I don't need.

There is no ban on loading up your plate here, but you're better not leave it.

These are made from yesterday's leftover fruit like skinny tweezers to stop you piling up the salmon as a serving dish empties, guests assumed the remains are stale.

So how do guests respond to this culinary nanny state?

There is no ban on loading up your plate here.