Marketing and Management Innovations in Tourism

Introduction

The term waste refers to the excessive consumption of resources, characterized by inefficiency and futility. The term food waste denotes the excessive and inadvertent eating of produced food or its disposal as refuse due to non-consumption. The discarded and surplus portions of food sourced from gardens, following their production and transformation before reaching our tables, exemplify food waste (Republic of Turkey Ministry of Agriculture and Forestry, 2024). While millions globally suffer from hunger and lack access to food, thousands of meals are squandered due to the open buffet system implemented in luxury hotels. Food waste significantly escalates during vacation periods, reaching critical levels. According to the Turkish Foundation for Waste Prevention (2023), In 2019, the Food and Agriculture Organization (FAO) reported that 1.3 billion tons of food are wasted annually, with an associated cost of around 990 billion dollars (FAO, 2019; Şenel & Çılgınoğlu, 2022:1089). The 2024 Food Waste Index Report by the United Nations Environment Programme (UNEP) indicates that 1.5 billion tons of food are lost globally each year, with a minimum of 8.7 million tons wasted annually in Turkey. In Turkey, each individual wastes 102 kg of food annually. The paper examines the sectoral allocation of food waste, indicating that 28 percent occurs in the service industry and 12 percent in the retail sector (Turkish Foundation for the Prevention of Waste, 2024). This statistic unequivocally illustrates the magnitude of the global issue of food waste. Globally, billions of tons of food waste annually lead to significant economic, environmental, and social repercussions. Concurrently, this data suggests Turkey’s involvement in the global garbage crisis. To mitigate waste issues, it is imperative to implement actions at both individual and societal levels.

Food waste exacerbates hunger issues and indirectly contributes to global warming and climate change through its environmental repercussions (Gönültaş, Kızılaslan, & Kızılaslan, 2020: 23). Consequently, individuals must be informed about these two facets of food waste. Mitigating food waste results in economic savings, enhanced resource efficiency, and diminished adverse environmental effects. Turkey’s initiatives to mitigate food waste will advance both national and global sustainability objectives (Girgin, Üzüm, Yılmaz, & Sünnetçioğlu, 2022). To mitigate food waste, it is crucial to precisely define the behaviors that contribute to waste and to enhance awareness regarding this issue. A little awareness and sensitivity about waste-inducing actions can lead to significant global transformations (Sezgin & Ateş, 2020). This study aims to highlight food waste in hospitality enterprises by examining the “Open Buffet” and “All Inclusive” systems in hotels. The objective is to assess the magnitude of food waste in hotel enterprises, identify the factors contributing to this waste, examine the methods of waste utilization, and evaluate the initiatives undertaken by hotel businesses to mitigate food waste. This study, a situational analysis and review, strives to underscore the imperative of minimizing food waste. Identifying the causes and erroneous practices contributing to food waste in hotel facilities and devising solutions to eradicate this issue will be a crucial step towards decreasing and potentially preventing food waste.

Literature Review

The food sector supplies about one-third of global food consumption. Within this sector, hotel establishments serve as prominent examples of places where food waste frequently occurs. The annual number of individuals traveling to various destinations for diverse purposes significantly increases. Consequently, the tourism sector persists in its rapid expansion. It appears improbable that hotel establishments, which cater to essential needs and provide accommodations, can universally attract patrons with their food and beverage services and achieve uniform appreciation. Consequently, the “All Inclusive” concept and “Open Buffet” service, which have gained global popularity and provide extensive options for visitors, emerge as an appealing answer for the hospitality industry. Nonetheless, elements such as the quantity of food allocated only to the guests, unrestricted purchases, and the diversity and appeal of the offerings complicate the visitors’ ability to obtain the proper amount of food on their plates. This results in excessive food intake and consequently significant waste (Akmeşe & Ilyasov, 2022: 2). By 2050, the global population is anticipated to approach 10 billion, necessitating a 50 % augmentation in worldwide food production to sustain this demographic. According to the Food and Agriculture Organization of the United Nations (FAO), the rapid depletion of existing natural resources significantly hampers the goal of eradicating hunger by 2050, despite ongoing efforts. Moreover, food waste utilizes 250 km³ of water and generates 3.3 billion tons of carbon emissions globally. Food waste results in economic losses and significant carbon dioxide (CO₂) emissions. FAO data indicates that the average per capita carbon footprint of food waste is roughly 500 kg of CO₂ (Dölekoğlu, Gün, & Giray, 2014: 177).

Dining in hotel facilities transcends just sustenance, evolving into a pursuit of pleasure, flavor, and delight within a festive ambiance. This can lead to increased food waste because guests, while relaxing and enjoying themselves, often consume more than necessary. Hotels contribute by offering large portions and diverse buffet options to showcase their hospitality. Hotel establishments provide a range of services to optimally accommodate their guests, resulting in the generation of solid and liquid waste. Research indicates that minimizing liquid waste, which constitutes roughly 40 % of food waste, is essential for cost reduction in the tourism sector, characterized by narrow profit margins. In this regard, it is crucial to address the tourism sector, which can generate significant food waste, by identifying its causes and quantities and implementing essential preventive measures (Akmeşe & İlyasov, 2022: 3).

“All Inclusive System” refers to a certain model of package tour. A package trip encompasses a collection of services, including housing, transportation, meals, beverages, and entertainment, all provided at a unified price. The traveler is presented with a travel itinerary in which all their requirements are prearranged and included at a specified cost (Sezgin & Ateş, 2020: 3491). Hotels operating under an all-inclusive concept have a substantial issue with food waste. For instance, 74 % of daily oil waste is generated by hotels utilizing the all-inclusive model (Bekar & Şahin, 2018, p. 1053). This circumstance has necessitated that enterprises implement strategies to mitigate waste. The substantial quantity of food provided in the open buffet system contributes to an escalation in waste. Consequently, industrial processes must be meticulously regulated inside the comprehensive system. The extensive variety of food offered in open buffets contributes to an escalation in waste. To avert this predicament, it is believed that the diversity of diet should be restricted (Keskin, Dinçer, & Dinçer, 2019, p. 52).

Research by Akmeşe and Ilyasov (2022) indicates that a significant proportion of Russian tourists favor buffet service while on vacation. The “All Inclusive System” significantly contributes to the proliferation of the buffet service model within the Turkish tourism sector. Originating in France, the buffet system has become increasingly prevalent in Turkey and has gained global traction. Environments such as breakfast areas, dining establishments, and the hospitality industry particularly favor this approach. The buffet system facilitates the provision of an extensive array of food and beverage options, from breakfast to dinner, at hotel businesses, owing to its user-friendliness. Customers have the freedom to choose from a variety of food, beverages, and sweets, consuming as much as they like. This autonomy is a significant element that enhances consumer pleasure. In the buffet system, patrons purchase excessive food and abandon uneaten portions on their plates (Sezgin & Ateş, 2020: 3491). This circumstance results in a rise in waste.

In 2016, Bekar and Şahin (2018) conducted a waste analysis of 24 distinct five-star hotels in Turkey, concluding that each hotel guest generates approximately 500 grams of food waste daily, given that the average food waste per guest is 700 grams and food waste constitutes 70 % of total waste. The annual food waste generated by a consumer is estimated to be roughly 180 kilos. In their 2018 study, Bekar and Şahin elucidated the variables contributing to food waste generation as articulated by hotel personnel.