The OEB has conducted its second survey to identify challenges in managing food waste in businesses in the hospitality, catering and food service sector in Cyprus.
The survey was conducted as part of the FOODPrint campaign during the period January – February 2022.
The main findings of the survey are:
- Businesses began to understand and understand to a greater extent the definitions of organic waste, composting, expiry date and consumption by preference.
- The quantities of meals thrown away by businesses have been reduced and better use is being made of raw materials.
- More businesses are giving the food left over from the customer to the customer, as well as more businesses offering the customer takeaway for the amount of food left over
- Increased percentage of intact preparations given by businesses to social grocery stores and given to animals
- Decreased the percentage of intact preparations thrown away by businesses in the general waste bin and kept for the next day
Businesses prioritise the following in their efforts to reduce food waste:
- Changing consumer culture, such as ordering what they will consume and taking the leftover food from the restaurant with them
- Proper storage of food
- Finding clever techniques to use raw materials more efficiently
See attached the presentation of the survey
See a report on the 2nd OEB survey