Louis Hotels Plc, “Amathus Beach Hotel” and “Giannos Motis Catering Services Ltd” were awarded for their good practices towards reducing food waste, supporting the “LIFE-FOODPRINT” programme

Louis Hotels Plc, “Amathus Beach Hotel” and “Giannos Motis Catering Services Ltd” were awarded for their good practices towards reducing food waste, supporting the “LIFE-FOODPRINT” programme

Businesses that promote the reduction of food waste and household waste were awarded by the Federation of Employers and Industrialists (OEB), highlighting once again its social face, honoring all those who use good practices in this direction.

In a beautiful ceremony in a festive atmosphere, in the centre of Nicosia, the award ceremony for businesses that promote good practices to reduce food waste, supporting the “LIFE FOOD PRINT” programme, took place at the beginning of June.

The whole programme, which supports the environment, but at the same time supports people in need of food, is coordinated by Dias Publishing House Ltd, with partners of the “Life Foodprint” programme, the Department of Environment, “Friends of the Earth”, “Parpounas Sustainability Consultants” and “Opinion and Action Services Ltd”, as well as OEB.

The protagonists of the event through the competition that took place were the companies “Louis Hotels Plc”, “Amathus Beach Hotel” and “Giannos Motis Catering Services Ltd”, which demonstrated their awareness regarding the reduction of food waste and food waste, which received the prizes awarded by the Head of Energy & Environment Department of OEB, Andri Dimitriadou.

According to Ms Demetriadou, “through the programme, the OEB is invited to present the current situation of the hospitality, catering and catering sector in Cyprus on the issue of food waste, the sensitivity shown by businesses and to undertake awareness-raising activities for businesses”.

Previously, a survey was carried out

As he said, “the CBI conducted a survey, during the period December 2020 – January 2021, through a structured questionnaire, to record the current situation on the issues of waste reduction, management and treatment of organic biodegradable food waste in the hospitality, catering and food service businesses. After processing the survey data, consultations were held with professionals in the hospitality, catering and food service sectors to identify and record challenges, suggestions, proposals and good practices, in the areas of raw materials, food, organic waste and food waste management. The results of the survey and consultations were analysed, recorded and presented in the Final Report. It was also a requirement of the project to produce a Good Practice Guide for hospitality, catering and food service businesses. The CBI, through its expertise and know-how, has proceeded to create a specific Good Practice Guide, through which various measures are proposed to reduce food waste and improve the use of raw materials, including the entire supply chain of a food product”.

Details of the competition

All the collaborating partners of the project, wanting to highlight the good practices implemented by businesses in Cyprus to reduce food waste and food waste, but also to encourage businesses to continue these efforts, held a competition during the period September-November 2021 to reduce food waste in businesses in the hospitality, catering and catering sector.

The participating businesses were examined in terms of their environmental policy, the initiatives and voluntary actions/actions they carry out to inform and raise awareness among their staff and customers, as well as the various certifications and/or engineering solutions/ internal regulations they implement that contribute to reducing food waste and making better use of food raw materials. The three outstanding companies received their awards on 7 June 2022.

The OEB will train its members

As announced, the OEB, as part of this programme, will conduct training sessions for professionals on ways to save raw materials, reduce food waste and on circular economy issues related to food and raw materials management.

In their statements to SIGMA, the awardees expressed their satisfaction and full support for the project, which aims to reduce environmental pollution and help families in need of food through the food platform.