When my friends return from their summer holidays, I enjoy long coffee chats where they recount their adventures. Even the less pleasant moments become funny when retold. Those who come back from Turkey are always full of impressions, but this year my neighbor’s main takeaway was – it looks like all-inclusive hotels might be coming to an end. Honestly, I was puzzled by the idea that such a popular tourism concept, which has proven attractive for years, could now be changing, so I decided to explore why.
It all comes down to a global issue that reflects today’s consumerist society – one the world often views through rose-colored glasses, reluctant to take them off. Food waste becomes apparent only when those glasses are removed: socially, because a large portion of the population lacks access to basic nutrition; environmentally, because we neglect the nature that sustains us; and economically, because the consequences affect both of the previous aspects. Turkey discards over 20 million tons of food annually, while a third of fruits and vegetables never even reach consumers.
The End of the All-Inclusive Breakfast?
Hotels with all-inclusive systems, particularly those offering abundant breakfasts, contribute significantly to this problem. The traditional Turkish breakfast, known as Serpme Kahvaltı, often includes between 15 and 20 different dishes – from cheeses and jams to eggs, pastries, and other specialties. Unfortunately, much of this food often ends up in the trash.
One proposed alternative is more flexible serving – for instance, three guests could share a breakfast for two, or groups could order smaller portions per person. Another suggestion is a switch to an à la carte system, where guests choose only what they want to eat. This approach not only reduces food waste but also helps cut down on bio-waste, saves resources, energy, and labor.
Although such measures are not yet legally mandatory, they are being considered within the Presidential Council for Agriculture and Food Policy, and proposals will be presented to the country’s president. While hotels may not be the largest source of food waste, they have a strong influence in raising awareness, both among locals and among tourists who will take their impressions back home.
The real challenge remains how we, as tourists, will embrace such changes. Can we understand that more flexible portions and food choices don’t diminish service quality, but instead make it more responsible and sustainable? Small changes in our habits – choosing what we eat and not taking more than we can consume – are the first steps toward making our vacations both luxurious and responsible. This way, we get exactly the amount of food we need, without excessive leftovers going to waste, while contributing to the preservation of resources and the planet.
Katarina Vuinac
