Staff serving buffets has reduced hotel food waste in Turkey up to 40 percent. Haberler.com writes about this way of saving.
So, because of the coronavirus, many hotels in Turkey were forced to abandon the classic concept of “all inclusive” – within this format, tourists could impose themselves food from a buffet in unlimited volumes. Now, when the hotel staff is engaged in the distribution of dishes, not only the number of plates on the tables of guests has decreased, but also the average portion of food.
Despite the fact that tourists can also come an unlimited number of times for new dishes, portion distribution has allowed reduce food waste by 30-40 percent. Also, representatives of the tourism industry found another advantage of coronavirus restrictions – many guests got rid of the unhealthy habit of putting sweet, salty, sour and bitter foods on one plate.
“Perhaps this is the only advantage of the coronavirus. Vacationers take only what they really want to eat – this consumption significantly reduces food waste, and therefore we buy less food, “experts say.
Earlier in November, the executive director of the Association of Tour Operators of Russia (ATOR) Maya Lomidze predicted decrease in the cost of holidays in Turkey in the near future. According to her, this will happen due to the low tourist season in November-December.