Turkey is facing alarming food losses and the authorities are preparing legislation to curb wastage, affecting the economy and the environment.

Food wastage in Turkey is at alarming levels, with some 23 million tons of food thrown away annually, most of it fruit and vegetables. The Presidential Council for Agriculture is preparing a report with legislative measures to curb waste, including regulations for the hospitality industry. A significant example is the waste of breakfast in restaurants, where half of the servings are wasted. Also, feeding stray animals discarded food contributes to pollution. Waste averages 102 kilograms per inhabitant, and proposed solutions include adopting an à la carte ordering system.