Coronavirus Measures Reduced Open Buffet Waste in Hotels

Coronavirus Measures Reduced Open Buffet Waste in Hotels Coronavirus measures have reduced open buffet waste in hotels. Waste has dropped by 30 percent, thanks to the staff doing the buffet service in the hotels. Within the framework of the new type of Coronavirus (Covid-19) measures, the staff started to make the open buffet service in the hotels. Turkey Hoteliers Federation drew attention to this issue (TUROFED) Deputy Chairman Mehmet İşler, said that test of the tourism sector in applying the measures is successful. Stating that radical changes have been made in many applications, İşler stated that in this process, good results were obtained regarding food waste, one of the most important problems of the sector. İşler noted that: “With the measures, people started to ask for products as much as they could eat from kitchen staff. Waste in hotel buffets has decreased by up to 30 percent. I think it is a very important ratio.”   A Big Problem in Buffet Food Waste Deputy Chairman of Çeşme Touristic Hoteliers Association, Orhan Belge, expressed that they saw significant benefits when looking at the results of the measures taken. Emphasizing that the open buffet poses a big problem in food waste, Belge said, "We were talking about how to fix this, but the problem was solved a little by the regulation of the Ministry of Culture and Tourism."   Belge used the following statements: “There was a lot of food that our guest could not eat on a plate and wasted, but this decreased with the new application. This system has worked. There are those who want to go back to the past, but we think that preventing waste in this way should continue. Compared to last year, our food waste has decreased by at least 20 percent. There is a noticeable decrease.”