'It's time to set the rules in the HD system'

PROFESSIONAL Hotel Managers Association (POYD) President Hakan Saatçioğlu made statements about all-inclusive and sustainability.

Stating that new strategies should be developed in energy efficiency and waste management in the 'all inclusive' application for sustainability in tourism, Saatçioğlu said: "As Turkey, we have hotels that constantly develop this system. However, as hotel operators, while marketing the all-inclusive system at home and abroad, it is time to determine and organize a common strategy, taking into account the content and rules in this concept and the issue of sustainability.”

'IT IS IN CONTRAST WITH SUSTAINABILITY'

Pointing out that the eating and drinking habits of guests coming to all-inclusive hotels from many different countries on holiday vary, Saatçioğlu stated that sustainability and the all-inclusive system are contradictory. Saatçioğlu said, “In hotels, the cost of all kinds of food and beverages consumed by guests is the anticipated cost for businesses. Because the guest pays the establishment in advance for the food and drinks he will consume at the entrance. In tourism, especially in all-inclusive, thrown away food and drinks that guests leave on the table are contrary to sustainability. "As hoteliers, if we do not review and redefine the rules of the all-inclusive concept, I think we will not be able to maintain our place in conscious societies and European countries in the all-inclusive concept, which is what we do best, in the coming years," he said.

'7.7 MILLION TONS OF PROCESSED FOOD IS GOING TO WASTE'

Emphasizing that these rules should be redefined in order for Turkey to maintain its place in the all-inclusive application in tourism and increase its added value, Hakan Saatçioğlu continued as follows: "Determining new strategies in the all-inclusive application does not mean compromising on quality or reducing product diversity. The aim is to raise awareness about waste. According to the UN report, 93 kilograms of processed food per person are thrown away every year in Turkey, according to the 2021 report. This means that 7.7 million tons of processed food is thrown away annually. Unfortunately, Türkiye is among the countries with the most food waste in the world. “We need to raise awareness of ourselves and our employees on this issue in our private and business lives.”

'50 THOUSAND LIRAS OF PROCESSED FOOD IS THROWED OUT EVERY MONTH IN DINING HOUSES'

Stating that one of their goals may be to ensure near-zero waste consumption in staff cafeterias, Saatçioğlu underlined the following points: “According to our research, an average of 60 to 70 grams of processed food per person is thrown away in staff cafeterias. This corresponds to 800 kilograms of processed food per month in a hotel with 400 staff. When we look at the financial aspect, we waste approximately 50 thousand TL per month. It is time for hotel operators to clearly define the rules of the All Inclusive system and, if necessary, to introduce legal regulations. "We should also review our marketing strategies."