Salih TELLİOĞLU, Eda Hazarhun, Vildan Akbaş
This study aims to analyse the organic food waste management processes of accommodation facilities operating with an all-inclusive system in line with sustainable tourism principles using a holistic approach. In this study, which adopts a qualitative research method, semi-structured interviews were conducted with the quality managers of 12 hotels operating with the all-inclusive concept in Alanya. The data obtained were subjected to content analysis using the MAXQDA 24 programme. According to the research findings, one of the main problems encountered in the all-inclusive concept is that the unlimited food and beverage concept leads to excessive consumption. It was determined that organic food waste is most intensely generated in the form of plate leftovers left by guests after consumption. When waste reduction strategies are examined, businesses primarily resort to menu planning. Although not yet widespread in practice, the production of animal feed and composting applications for the disposal and use of organic waste have been highlighted. Institutional cooperation with municipalities plays a critical role in process management, and weighing is mostly used in monitoring waste quantities. Furthermore, the amount of waste increases due to guests' tendency to take more food than they need, and this habit of overconsumption varies in regards to the nationality of the guests.