Food waste decreases in hotels during pandemic


The COVID-19 pandemic has radically changed the world as we know it, altering our habits, from the way we travel to the interaction between people.

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Despite all the discomfort and problems it has caused, one of the unlikely benefits of the COVID-19 pandemic appears to be that restaurants are now wasting far less food.

Food waste at hotels in vacation destinations declined by up to 40% during the pandemic after these places restricted the practice called the “open buffet system,” where people line up in front of buffets to get meals, salads and desserts from shared bowls and platters and using utensils kept in one place.

After the outbreak of the pandemic, hotels, as part of anti-virus measures, began displaying food behind glass to be served by staff on request. These rules, originally designed to prevent the spread of the coronavirus, have also helped reduce food waste. This measure protected both hotel guests and their employees.

“Before the pandemic, vacationers ate large amounts of food from several plates. But of course, they couldn’t eat them all and the food would be wasted. Now we are serving food on plates… We realized that in this way the food waste in our site has decreased by 30-40% ”, said Ali Kızıldağ, manager of a five star hotel in the Serik district. from the popular holiday destination Antalya. .

“The portion sizes have also become smaller and this is also happening in other hotels,” he added.

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One of the benefits of anti-virus measures in hotels has been reduced food waste, said Recep Yavuz of the Antalya City Council Tourism Working Group.

He acknowledged that food waste in hotel restaurants has decreased by up to 40%.


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