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.

Cyprus ranks highest in food waste among European countries. This fact underscores the urgent need for initiatives to raise citizen awareness regarding this issue. In this regard, the project has set as a goal the information and sensitization of citizens through the implementation of actions that will contribute to reversing this trend.

One of the actions undertaken is the creation of a recipe book, a collaborative initiative of the LIFE-IP CYzero WASTE project with the Cyprus Chefs Association. The aim is to promote sustainable cooking and the value of food leftovers. This booklet will be distributed during informational and educational events held as part of the project, as well as during European Week for Waste Reduction, when the project team will visit various supermarkets to inform citizens about the challenge of food waste and provide them with the booklet.