As Turunç Resort Hotel, as part of our sustainable tourism approach, we consider the reduction of food waste to be one of our priority objectives. As an establishment that is environmentally conscious, uses resources efficiently, and observes a sense of social responsibility, we take the necessary measures to minimize food losses throughout all processes from production to consumption.
Within the Scope of Our Policy;
- Planned Production: Our head chef and kitchen team are guided by the daily and weekly guest forecast data obtained from our front office department. In addition, menus are prepared taking nationality reports into account. In this way, overproduction is prevented and food that would remain on the plate and end up as waste is avoided.
- Proper Storage and Inter-Departmental Communication: During the procurement and storage processes, care is taken to store food under appropriate temperature and hygiene conditions, and products approaching their expiry date are used as a priority. Foods nearing the end of their shelf life are utilized through inter-departmental communication.
- Waste Tracking: Food waste is regularly recorded and analysed, and corrective measures are developed in line with this data.
- Staff Training: Our staff are regularly trained on food safety, portion control and waste reduction.
- Guest Participation: In the open buffet areas, information is provided to encourage portion control, and the approach of "take only as much as you can eat" is adopted. In addition, by keeping the size of guest plates small, an effort is made to prevent guests from filling their plates unnecessarily.
- Recycling and Separation: Food waste that inevitably arises is collected separately, and waste food is put to use by being given to animals.
"In line with this policy, we commit both to reducing our environmental impact and to leaving a more liveable world for future generations."