Training Highlights
(27-28 May, 8:45-15:00, Home for Cooperation, Nicosia)
Day 1: Tackling Single-Use Plastics
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
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

* Lunch will be served. Translation will be available.