Turkish hotel breakfast buffets present a wide array of local pastries, soups, sausages, pasta, fruit and rich desserts that attract tourists and feature heavily in hotel marketing. Many visitors, including German tourists, choose all-inclusive packages to sample food repeatedly and enjoy cost-effective family dining. Large buffet offerings produce substantial food waste, and presidential advisors along with the Presidential Council for Agriculture and Food Policy are examining regulations to curb waste. The Waste Prevention Foundation of Turkey estimates about 8.7 million tons of annual food waste; a 2% reduction could supply roughly 360,000 families, with per-person waste around 102 kilograms yearly.
From traditional borek pastries to soups of all sorts, sausages and pasta, to slices of melon and rich puddings anybody who's ever been to Turkey on vacation is well acquainted with the many and varied delights of the typical breakfast buffet, particularly those found in Turkish tourist hot spots. Turkish hotels understand the allure of the buffet and will often decorate their websites with pictures of this kind of culinary offering.
But still, a large proportion of that food ends up in the trash. New rules for Turkish breakfasts That may soon change. Turkish media are reporting that advisors to Turkish President Recep Tayyip Erdogan will be taking a closer look at restaurant and hotel all-you-can-eat buffets and particularly the traditionally large Turkish breakfast. The country's Presidential Council for Agriculture and Food Policy is working on new regulations to prevent this kind of food waste.
According to the latest report by the non-governmental organization the Waste Prevention Foundation of Turkey (TISVA), around 8.7 million tons of food are thrown out annually in Turkey. According to TISVA, reducing that level of waste by just 2% could supply 360,000 families with basic foodstuffs for a year. The amount of food wasted daily is of particular note. On average, every person in Turkey throws away around 102 kilograms (225 pounds) of food annually.
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