When writer Guy Beringer introduced the concept of brunch more than a century ago — a civilized late-morning meal, not as early as breakfast or as heavy as Sunday lunch — he could not have foreseen what it would become in its most elite incarnation.
当作家盖伊·贝林格(Guy Beringer)在一个多世纪前提出早午餐的概念时——一种文明的早午餐，不早于早餐，也不像周日午餐那么丰盛——他无法预见它在精英阶层的化身中会变成什么样子。
The peak rendition of modern brunch is an extravagant, day-long affair featuring tables groaning with steak, lobster and caviar, washed down with unlimited Bellinis, Mimosas and Bloody Marys.
现代早午餐的巅峰演绎是一场奢华的全天盛宴，餐桌上摆满了牛排、龙虾和鱼子酱，还有无限的贝利尼,含羞草酒和血腥玛丽。
But with all that food can come an awful lot of waste.
但是有了这些食物就会产生大量的浪费。
Globally, around a third of all food is lost or wasted. If food waste were a country, it would produce the third-highest carbon emissions after the US and China. For environmentally conscious consumers, from New York to Las Vegas to Singapore, this opulent meal is beginning to feel queasily excessive.
全球约有三分之一的食物丢失或浪费。如果食品浪费是一个国家，它将产生仅次于美国和中国的第三高碳排放。对于有环保意识的消费者来说，从纽约到拉斯维加斯再到新加坡，这顿丰盛的大餐开始让人觉得恶心过度。
Dubai is home to some of the finest restaurants on earth, but nowhere is the toll of a bottomless brunch more obvious. Annual food waste is estimated at 197 kilograms per person in the United Arab Emirates, almost double the 95-115kg/person in Europe and North America, according to the Economist Intelligence Unit.
迪拜拥有世界上一些最好的餐厅，但没有哪个地方比这里更能体现一顿无底洞早午餐的代价。据经济学人智库(Economist Intelligence Unit)估计，阿拉伯联合酋长国每年人均食品浪费约为197公斤，几乎是欧洲和北美人均95至115公斤的两倍。
From midday on a Friday, the city’s most exclusive restaurants and hotels throw open their doors to hordes of revelers ready to splash out on lavish brunches. There’s Nobu’s $177-a-head champagne and sake brunch with DJ and Japanese drummers; Traiteur at the Park Hyatt’s dizzying $230-a-head buffet with an entire room dedicated to cheese; and Jumeirah Al Qasr’s $190 four-hour feast across three restaurants with a charcuterie corner, crab shack and band.
从周五中午开始，这座城市最高档的餐厅和酒店会向成群结队的狂欢者敞开大门，让他们可以尽情享用丰盛的早午餐。有Nobu的177美元一瓶的香槟和清酒早午餐，有DJ和日本鼓手;在柏悦酒店(Park Hyatt)令人眼花缭乱的230美元一餐自助餐中，整个房间都是奶酪;朱美拉•艾尔•卡斯尔(Jumeirah Al Qasr)提供的四小时盛宴价格190美元，横跨三家餐厅，包括熟食店、蟹棚和乐队。
Bubbalicious at The Westin Dubai is popular with the Instagram crowd for its piles of seafood, pop-up bars serving alcohol-filled watermelons, and acrobats; We Brunch’s $200 party at the Intercontinental Dubai Marina boasts an outdoor barbecue, milkshake and donut walls and ball pit.
迪拜威斯汀酒店(Westin Dubai)的Bubbalicious以其成堆的海鲜、供应含酒精西瓜的弹出式酒吧和杂技表演在Instagram上广受欢迎;我们早午餐的200美元的派对在洲际迪拜码头拥有户外烧烤，奶昔和甜甜圈墙壁和球坑。
But some of these luxury restaurants and hotels are bringing in cutting-edge technology, eco-friendly processes and smart serving techniques to reduce leftovers without compromising the sense of abundance at their brunch extravaganzas.
但一些豪华餐厅和酒店正在引进尖端技术、环保工艺和智能服务技术，以减少剩饭剩菜，同时又不会影响他们的早午餐盛宴的丰盛感。
Tech firm Winnow says it has helped 1,000 large restaurants across the world — including those run by Ikea, Compass catering and Carnival’s Costa Cruises — slash their food waste by around 50 per cent with a system that weighs and records what kitchens throw away.
科技公司Winnow表示，他们已经帮助全球1000家大型餐厅减少了约50%的食物浪费，其中包括宜家、Compass餐饮公司和嘉年华旗下的歌诗达邮轮公司。
In March, it upgraded to artificial intelligence product Winnow Vision, eliminating the manual element with a camera and computer that identifies the foodstuff and stores the data in the cloud. It is being introduced to more than 100 kitchens in the UAE, including those at Dubai’s IHG hotels, AccorHotels and Emaar Hospitality’s Armani Hotel in the world’s tallest building, the Burj Khalifa.
今年3月，该公司升级为人工智能产品Winnow Vision，通过摄像头和电脑消除了人工因素，从而识别食物并将数据存储在云中。阿联酋的100多家餐厅都在使用这种厨房，其中包括迪拜的洲际酒店集团、雅阁酒店和世界最高建筑哈利法塔内艾马尔酒店的阿玛尼酒店。
Goodbye to the buffet
再见自助餐
Dubai’s renowned hotels are also reducing waste by changing how they serve customers. Accor’s communications vice president Alka Winter says the group is working to “engineer menus, portions, presentation — and move away from the traditional huge buffets.”
迪拜著名的酒店也在通过改变服务方式来减少浪费。雅高集团的公关副总裁阿尔卡·温特说，该集团正致力于“设计菜单、分量、展示——并摆脱传统的大型自助餐。”
The Loft at Dubai Opera in February launched the “biggest caviar brunch in town,” featuring caviar-topped steak and burrata ice cream for $190 a head. Contradictory as it sounds, the restaurant tries to incorporate portion control into its unlimited offering.
今年2月，迪拜歌剧院的阁楼推出了“全城最大的鱼子酱早午餐”，以鱼子酱牛排和布拉塔冰淇淋为特色，每人190美元。虽然听起来很矛盾，但这家餐厅试图将份量控制纳入其无限供应中。