For decades, the glittering buffet lines of Turkey’s all-inclusive resorts have been part of the country’s travel magic — endless trays of fresh fruit, baskets of warm bread, and sizzling grills serving everything from grilled fish to baklava. But that familiar ritual of piling plates high may soon give way to a different dining style.

Turkey’s Council on Agricultural and Food Policy is floating an idea that could change the holiday experience for millions of visitors: replacing buffets with à la carte menus. The move is part of a growing push to tackle food waste, which has reached staggering levels. According to the Turkish Foundation for Waste Prevention, the country discards around 23 million tonnes of food each year. Bread alone accounts for a huge share — 12 million pieces thrown away daily.

In restaurants, the waste is just as striking. Ramazan Bingöl, head of the national restaurateurs’ association, says that nearly half of the small-plate “breakfasts on saucers” beloved by locals and tourists alike end up in the trash. “It’s time to rethink how we serve food,” he says, advocating for menu-based service instead.

But while sustainability advocates welcome the idea, the tourism industry is more cautious. The Russian Union of the Tourism Industry warns that swapping buffets for menus could disappoint travelers who choose Turkey precisely for its generous all-inclusive spreads. Family-friendly 4- and 5-star resorts could feel the impact most.

For now, the change is only under discussion, but it raises an intriguing question for travelers: would Turkey’s beaches feel the same without the clink of buffet tongs and the sweet smell of freshly baked bread drifting through the hotel lobby?