Are you an environmental professional working with or advising the food/drinks service and the hospitality sector? Would you like to boost your expertise in reducing waste and promoting circular, climate-friendly practices in Cyprus?

The Environment for Cyprus project invites you to a two-day training focused on minimizing single-use plastics (SUPs) and food waste—two of the most pressing environmental challenges Cyprus is facing.

What You’ll Gain:
• A clear understanding of the environmental footprint of SUPs
• Hands-on skills to apply basic Life Cycle Assessment (LCA) tools
• Knowledge of sustainable alternatives and reusable solutions for the catering and hospitality industry
• Insights into food waste generation and impacts
• Practical tools to design prevention strategies, donation models, and circular waste management plans

Workshop Highlights

Day 1: Tackling Single-Use Plastics (27 May, 8:45-15:00, H4C)

• SUP in catering – environmental and health impacts & legislation (EU SUP Directive)
• Life Cycle Assessment tools & local alternatives
• Smart alternatives: bamboo, bioplastics & local options
• Reduction strategies: reusables, supplier partnerships, and staff awareness
• Create your own action plan

Day 2: Addressing Food Waste (28 May, 8:45-15:00, H4C)

• Food waste across the supply chain – causes & impacts
• Composting vs. digestion vs. landfill
• Environmental and economic costs
• Prevention & circular solutions: donations, composting, upcycling
• Develop a tailored solution for your organisation