The FoodXImpact event in Cyprus, titled “From Food Waste to Sustainable Impact”, took place on May 5, 2026, at the UNESCO Amphitheatre of the University of Nicosia, bringing together academics, environmental experts, chefs, educators and sustainability professionals to discuss innovative approaches for reducing food waste and promoting sustainable food systems.
The event aimed to raise awareness about food loss and waste, an issue that increasingly affects the environment, the economy and society, while promoting sustainable practices within the agri-food sector. Around 100 participants attended the event, including mainly students, as well as educators, representatives from food processing companies, NGOs and members of the general public. The audience showed strong interest throughout the day, actively participating in discussions and engaging with the speakers through numerous questions and exchanges of ideas.
The event opened with welcoming remarks from Omnia and Cyprus Certification Company, followed by a presentation of the FOOD CHASE project and its objectives in addressing food loss and waste through education, innovation and collaboration. During the event, participants had the opportunity to attend a series of presentations and talks delivered by experts from different sectors.
Dr. Irene Voukkali from the Open University of Cyprus presented “Invisible Losses: Food Lost Before Reaching the Market”, exploring the hidden losses of food that occur before products reach the market and highlighting the environmental, economic, and social impacts of food loss across the supply chain. The presentation examined the main causes of waste in primary production, storage and distribution, while also presenting innovative solutions, European initiatives and sustainable practices that can help build a more resilient and circular food system.
Restaurant Manager Pantelis Traianos from Kuzuba Restaurant shared practical insights through the presentation “Sustainability in a Restaurant: Zero Waste Practices and Philosophy”. The presentation highlighted how Kuzuba Restaurant applies sustainability and zero-waste principles in everyday practice. It focused on reducing food waste through responsible supply management, the use of local and seasonal products, recycling and reuse strategies, and minimizing single-use plastics. The session demonstrated how small operational changes can lead to significant environmental, economic and social benefits in the hospitality sector.
Environmental Officers from the Ministry of Agriculture, Rural Development and Environment presented important policy and regulatory perspectives. Natalia Georgiou discussed “Food Waste Reduction Policies”, highlighting European and Cypriot policies aimed at reducing food waste and promoting sustainable resource management. Her presentation addressed the environmental, economic and social impacts of food waste, outlined EU targets and legislative frameworks, and presented national initiatives, awareness campaigns and circular economy actions implemented in Cyprus. The session also provided practical recommendations for preventing food waste at both household and business levels. Charalampos Kalyvas introduced the “Good Practices Guide for the Implementation of a Zero-Waste Policy in Events and Festivals”, exploring sustainable event management strategies based on circular economy principles, with a focus on waste prevention, reuse, recycling and responsible resource management. The presentation also highlighted practical solutions such as reducing single-use plastics, minimizing food waste, promoting reusable materials and improving waste separation systems to create more environmentally responsible and sustainable events.
Demetris Michaelides, co-founder of Agno Zero Waste Grocery, delivered an engaging presentation on “How to Reduce Food Waste – Zero-Waste Living & Composting”. The session explored the principles of zero-waste living, composting, sustainable consumption, and community awareness. The presentation also showcased how businesses like Agno Grocery apply sustainable strategies to minimize food waste and promote environmental awareness within the local community.
In the afternoon session, Nicholas Orphanides, Senior Lecturer at Culinary Arts Programmes from Intercollege presented “Food Safety”, providing an introduction to food safety principles and hygiene practices essential for the food industry. The presentation explained the main types of food hazards, including biological, chemical, and physical risks, and presented the HACCP system as a key method for preventing food contamination. It also highlighted foodborne diseases, personal hygiene requirements, safe food handling procedures, and proper temperature control during food storage, preparation, and serving to ensure consumer protection and compliance with European food safety regulations.
The event concluded with a live cooking demonstration within the Zero Food Waste framework by Chef Instructors Andreas Charalambous and Andreas Kyriakou from the Culinary Arts Programmes of Intercollege. The demonstration showcased practical techniques for minimizing food waste in professional kitchens while promoting creativity, sustainability and responsible food preparation practices. During the session, the chefs prepared fish stock, red mullet fricassee, fish bone powder and a fish cracker tuile, demonstrating how every part of the fish can be utilized without wasting a single bone.
Through presentations, discussions, and practical demonstrations, FoodXImpact successfully created an interactive platform for awareness-raising, knowledge exchange and collaboration. The strong engagement of participants highlighted the growing interest in sustainable food systems and encouraged the adoption of more environmentally responsible habits and practices that can contribute to a greener and more resilient future.