Turkey is stepping into a potentially transformative moment for its hospitality industry as authorities consider sweeping changes to the all-inclusive hotel model. Spearheaded by the Presidential Council on Agricultural and Food Policy, a proposal is being drafted to replace open-buffet formats and unlimited meal plans with a la carte offerings. The objective is simple yet ambitious – reduce the staggering levels of food waste the country sees annually.
Tackling Food Waste with Policy Proposals
Food waste has become a national concern. According to the Waste Prevention Fund, approximately 23 million tonnes of food are discarded in Turkey each year, with nearly 35% of fresh vegetables and fruits never making it to the plate. Bread is a particularly distressing statistic: around 4.4 billion loaves are wasted annually. Officials argue that unrestrained buffet formats encourage over-serving and plate waste.
To address this, the proposed legislation aims to restrict buffets and promote à la carte ordering instead. Guests would pay for only what they consume, hoping to incentivize mindful dining. A corollary change under discussion would also remove rigid per-person meal requirements – for example, allowing three guests to share a two-person breakfast, avoiding unnecessary food waste.
Industry Skepticism and Practical Barriers
Despite the environmental rationale, tourism operators are doubtful about the feasibility of mandated change. Experts note that the all-inclusive model has become deeply integrated into booking packages and hotel pricing structures. In fact, without hotel management voluntarily changing the model, any government-imposed regulation may simply drive providers to cluster the charges under new names – keeping the status quo in practice.
Legal experts point out that the government lacks direct authority over hotel service models unless explicitly outlined in tourism or consumer legislation. Until such frameworks are in place, enforcement remains unlikely. Many insiders suggest the proposed reforms are as much about raising awareness around sustainability as they are about immediate action.
A Glimpse Toward a Sustainable Hospitality Future?
While the reforms may face resistance or slow adoption, the move signals growing recognition of sustainability in tourism. Even a partial shift to à la carte options could introduce flexibility for guests and nudge hotels toward waste-conscious practices like portion control and better inventory management.
Some industry visionaries propose hybrid models – where guests can choose between full board, partial board, or à la carte meals, all priced transparently. Such flexibility could appeal to diverse traveler preferences while minimizing excess.
Whether this proposal evolves into enforced policy or becomes a voluntary best practice, the attention it brings to food waste in hospitality may be its most impactful outcome. At minimum, it sets the stage for a more accountable, mindful era in travel experiences.
