Accommodations in Turkey Consider Leaving Popular Booking Platform
In a bid to tackle the growing issue of food waste, Ramazan Bingel, a member of the Council for Agricultural and Food Policy under the presidential administration in Turkey, has proposed a radical change in the local hospitality industry. The proposal, which has gained significant attention, suggests abandoning the popular buffet-style meals in hotels across the country [1][5].
According to Bingel, each person generates approximately 150 grams of food waste due to buffet-style meals in hotels [1]. This translates to a substantial amount of waste each year, with Turkey reportedly wasting several billion liras on snacks alone [1]. Moreover, about 40% of products spoil before reaching consumers due to inadequate cooling, further exacerbating the problem [1].
The primary proposed alternative to buffet-style meals is shifting from the "all-inclusive" buffet system to an "à la carte" system. This change aims to promote more rational food use, prevent excessive dish preparation, and reduce leftover waste, particularly at breakfasts where portions are often oversized [1].
Additional suggestions include eliminating restrictions on communal breakfast ordering to better align food quantities with actual guest numbers. Practical measures such as serving smaller portions and frequent replenishment have also been highlighted as effective strategies for encouraging moderate consumption without compromising the guest experience [3].
The tourism industry in Turkey, represented by entities such as the Turkish Waste Prevention Foundation and the Agricultural and Food Policy Council, is actively considering these reforms. A report with detailed proposals addressing food waste, including the move away from buffets, is being prepared for the Turkish parliament, signalling official interest and potential legislative support for such changes in the near future [1].
While the discussion is ongoing, some hotel groups internationally have successfully implemented measures to reduce food waste, including waste separation, waste-to-energy initiatives, and portion control, yielding significant reductions and cost savings [2][4]. However, the current focus and stance in Turkey specifically emphasize abandoning buffets in favour of à la carte options to curb the high levels of food waste currently observed [1][5].
Bingel has emphasized that action will be taken regarding the large amount of food waste in Turkey, and the report on the issue is expected to be presented to President Erdogan in a few months [2]. The proposal to abandon buffet-style meals in local hotels was reported by the Turkish newspaper Yeni Şafak [6].
As the hospitality industry grapples with the challenge of reducing food waste, the shift towards sustainability is becoming increasingly apparent. Whether it's through the adoption of an à la carte system or other innovative solutions, the goal remains the same: to ensure a more efficient and responsible use of resources, benefiting both the environment and the economy.
References:
- Turkey to End Buffet-Style Meals in Hotels to Reduce Food Waste
- Turkey's Ramazan Bingel Proposes Ending Buffet-Style Meals in Hotels to Reduce Food Waste
- Reducing Food Waste in Hotels: Best Practices and Strategies
- Case Study: Hotel Waste Reduction Through Portion Control
- Turkey's Ramazan Bingel Suggests Abandoning Buffet-Style Meals in Hotels
- Turkey's Ramazan Bingel Proposes Abandoning Buffet-Style Meals in Hotels
- In light of the growing concern about food waste, Ramazan Bingel, a member of Turkey's Council for Agricultural and Food Policy, has proposed a shift from buffet-style meals to an à la carte system in local hotels to promote more rational food use and reduce waste.
- The proposed change in the hospitality industry, if enacted, could significantly impact the general news landscape, given the substantial amount of food waste currently generated and the potential cost savings from reducing waste.
- The discussion around food waste and potential policy-and-legislation changes in Turkey's hospitality sector has sparked interest in both the business and politics communities, as it may lead to new practices and incentives for sustainability in the industry.
