Turkey intends to abolish the "all-inclusive" strategy in hotels
The Turkish government is taking steps to combat food waste in hotels and restaurants by proposing a shift from the traditional "all inclusive" system to an "à la carte" food service model. This change aims to prevent excessive food preparation and waste, particularly in buffet-style meals such as "шведский стол" and "серпме" (breakfasts on tiny plates).
Under the proposed new rules, guests will only choose and order what they will eat, reducing the amount of food that goes uneaten. Additionally, restaurants will no longer be allowed to force customers to order individual portions per person, allowing shared meals to avoid leftover food that is frequently discarded.
Special attention will be given to bread, with the aim to limit bread portions served due to the significant amount of bread waste in Turkey. It is estimated that around 4.38 billion loaves of bread are thrown away annually in the country.
The Turkish government also plans to ban the practice of throwing food on the street for stray animals, as this contributes to pollution and the spread of bacteria. Instead, leftover food will be centrally collected and distributed to animal shelters.
The Presidential Council for Agriculture and Food Policy is set to submit a relevant bill to parliament in the near future, outlining these changes in more detail. However, it is uncertain whether the legal prohibition of all-inclusive systems will be enforced, as actual implementation may depend on hoteliers voluntarily adopting these new practices.
According to reports by Sabah, the government's aim is to reduce the scale of food waste in Turkey, which currently stands at approximately 23 million tons of products lost annually, with 35% of vegetables and fruits not reaching the table. The government's efforts to reduce food waste are part of a broader initiative to improve the sustainability of the food system in Turkey.
