As part of the LIFE IP CYzero WASTE project – ” Intelligent monitoring and efficient waste reduction in Cyprus Island ” coordinated by the Department of Environment in collaboration with 17 strategic partners, a series of actions are being developed aimed at quantifying, reducing, and preventing food waste across all stages of the supply chain: from primary production and processing to retail, consumption in restaurants, and households.

A central role in the prevention and reduction of food waste is played by the awareness and education of all stakeholders involved. In this context, the project aims to encourage food donation actions (cooked food, fresh fruits and vegetables, etc.) from hospitality, catering, and other services (HORECA) in collaboration with the Public Health Services of the Ministry of Health. A procedural guide has been prepared to be followed in cases of food donation. This guide has already been introduced at an initial information event held in observance of the Global Day of Awareness on Food Loss and Waste, and it will be further promoted during the event organized by the Department of Environment as part of EWWR24.