Local heroes on the Turkish Buffet
„Taste the Culture“ – the easiest way to do so on vacation is to taste local heroes, regional and sustainable food. But how informs a hotel best about its sustainable food offer? The project team has been trying to find answers to this exact question in the Kusadasi region in Turkey. During a three week trial period, the project team has tested the instruments for communicating regional products and measured their effect on guest behaviour.
The result has been very positive. By using the instruments, there has been a considerable increase in guest consumption of local food. Moreover, the instruments have led to a more sustainable consumption in general.
Out interim conclusion: By means of the instruments, guests can be encouraged to taste more local food and, hence, support more local food producers. In the spring of 2018, it is planned to test the instruments in further hotels.
The awareness for the benefits of sustainable food will be enhanced and the participants will become advocates for sustainable buffets in hotels.