Turkish Agriculture Council seeks to prohibit extravagant hotel buffets - Turkey's Agriculture Council proposes to outlaw extravagant hotel all-you-can-eat spreads
In an effort to promote sustainability and reduce food waste, the Council for Agricultural and Food Policy in Turkey has proposed a ban on all-you-can-eat buffets in hotels and restaurants. This move aims to address the significant food waste issue in the country, where about 23 million tonnes of food are discarded annually, with 35% of fruits, vegetables, and bread never consumed [1][2].
The all-inclusive buffet system, popular in many Turkish hotels, encourages overproduction and wastage as guests can take unlimited portions, many of which go uneaten. The proposed change is to replace this system with an à la carte format, where guests order only what they will actually eat. This shift would involve more controlled portioning and minimise leftovers that hotels throw away [2].
The Turkish Foundation for Waste Prevention, a non-governmental initiative against waste in Turkey, supports this initiative. Huşeyin Degirmenci, chairman of the Alanya Caterers and Pensioners Association, also backs the proposal, citing both moral and economic reasons [3].
However, Ramazan Bingöl, chairman of the Turkish Restaurant Association, states that no caterer can be forced to serve only à la carte without a corresponding legal basis. President Erdoğan's approval would be needed to create such a legal basis [3].
The proposed change could lead to a more limited and selective dining style compared to the current buffet abundance. Guests would encounter menu-based ordering instead of self-service buffets, which might reduce the "lavish" and unlimited appeal traditionally associated with all-inclusive resorts in Turkey. Hotels, however, could still offer a variety of choices in the à la carte system, but it would be tailored and ordered rather than unlimited [1][3].
If the legislation is passed, all-inclusive holidays in popular beach hotels might change, offering a more curated dining experience. This shift reflects Turkey's growing commitment to sustainability in tourism by addressing food waste without fully eliminating dining options, just restructuring them to curb excess [1][2].
It's worth noting that in comparison, the figure for food waste in Germany is "only" 78 kilograms per person annually [4]. The concern over food waste in Turkey is often due to food being wasted for the sake of social media photos, adding to the urgency of addressing this issue.
| Aspect | Current All-Inclusive Buffet | Proposed À La Carte Format | |-----------------------------|--------------------------------------------|------------------------------------------------| | Food Waste | High due to unlimited portions | Lower since guests order only what they eat | | Guest Experience | Unlimited, lavish atmosphere | More curated, potentially less indulgent | | Portion Control | Minimal, encourages over-serving | Controlled per order | | Environmental Impact | Large-scale food wastage | Reduced food waste and better leftover handling | | Legal Status | Established system | Pending legislation for change |
[1] https://www.reuters.com/world/europe/turkey-considers-ban-lavish-hotel-buffets-2021-09-15/ [2] https://www.anadoluagency.com/en/news/turkey-s-all-inclusive-hotels-to-limit-food-waste-with-a-la-carte-system-3051843 [3] https://www.hurriyetdailynews.com/turkey-to-ban-all-you-can-eat-buffets-at-hotels-and-restaurants-to-reduce-food-waste-166556 [4] https://www.statista.com/statistics/561154/food-waste-per-capita-in-germany/
- The Council for Agricultural and Food Policy's community policy proposal includes a ban on all-you-can-eat buffets, aiming to reduce food waste in the country through the implementation of an à la carte format.
- In response to environmental-science concerns about food waste and the environmental impact of unlimited servings, lifestyle changes such as menu-based ordering might be encouraged in food-and-drink establishments, shifting from the current buffet systems.
- Vocational training programs for hospitality industry professionals could focus on sustainable practices, ensuring that those in the health-and-wellness sector are equipped with the knowledge to properly handle food waste and promote a culture of mindful dining through vocational training.
