Preventing food waste at all-you-can-eat buffets

Here's what many restaurants in Singapore do at their smorgasbords: diners are charged one flat price to indulge as much as they wish, but at the end of the meal, any uneaten food is weighed, and the diners charged accordingly.

From what I hear, one pays a few dollars for every 100 grams (about a quarter pound) of food left uneaten on their plate.

Could that strategy work in the United States?