Turkey Considers Abandoning All-Inclusive Format
According to Turkish media, the initiative proposes a shift from the familiar format, where guests have unlimited access to food and drinks, to an à la carte system. In this case, customers would order dishes from the menu in the quantities they need, which should reduce the amount of unused food thrown away at the end of the day.
The idea emerged against the backdrop of data from the Turkish Ministry of Agriculture and Forestry about significant volumes of food waste generated in the hotel sector and the catering industry. Experts note that the buffet system encourages guests to take more food than they can eat, leading to unnecessary expenses and increased waste processing loads.
The transition to the new service system is planned to be implemented gradually. At the first stage, it may be introduced in selected hotels and restaurants as a pilot project. If results are positive and approved by the authorities, the practice will be extended to the entire tourism sector.
According to Turkish publications, a corresponding report is already being prepared for submission to President Recep Tayyip Erdoğan. It will outline arguments in favor of the changes, data on economic efficiency, and examples of international experience. The possibility of combining formats is being considered — for example, a limited buffet for breakfasts and an à la carte system for lunches and dinners.
Representatives of the tourism industry have mixed views on the initiative. Some hoteliers support the idea, citing potential savings and improved service quality. Others express concern that abandoning all-inclusive may reduce the attractiveness of Turkish resorts for foreign tourists, especially from countries where this format is considered one of the main advantages of a vacation.
The Turkish Ministry of Culture and Tourism notes that if the reform is approved, it will be accompanied by an information campaign for tourists and business partners. The aim is to explain that the changes are intended to promote rational resource use and environmental care.
The discussion of the initiative continues, and a final decision will be made after consultations with representatives of the hotel business, tourism associations, and relevant ministries.
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