OEB rewards the efforts of businesses
The Federation of Employers and Industrialists – OEB – awarded businesses with the FOODprint 2022 Awards for their overall efforts to reduce food waste and better utilization of raw materials on Tuesday, November 29, 2022.
These are companies that took part in the competition and stood out for their environmental policies, initiatives and voluntary actions to raise awareness among their staff and customers, as well as the various certifications, solutions and internal regulations they implement to help reduce waste.
OEB with all partners of the Life – FOODPrint programme, organised the awards ceremony at the Central Bank amphitheatre in Nicosia.
The event was welcomed by the Governor of the Central Bank, Mr. Constantinos Herodotou and the Director of the Environment Department, Dr. Kostas Hadjipanagiotou. The Minister of Agriculture, Rural Development and Environment, Costas Kadis, also spoke.
The presentation of the results of the Life FoodPrint project was made by the General Manager of Dia Publishing House, Chrysanthos Tsourooullis.
Address by the Minister of Agriculture, Rural Development and Environment
Speech by the Governor of the Central Bank
Life FoodPrint Awards
Awards were given to businesses that operate in the hospitality, catering and food service sectors and fall into the following three economic activities: Hotels, Restaurants and Food Processing Businesses.
These business sectors have a significant impact on the nationwide effort to reduce waste and the contribution of businesses is important.
Hotel Atlantica Sacta Napa
The hotel facility that has been distinguished for its efforts to reduce food waste and optimal utilization of raw materials is the Atlantica Sacta Napa Hotel.
The hotel has incorporated food safety into its Environmental Policy, informs its guests about the hotel’s efforts to reduce food waste and regularly conducts staff training. In addition, it has put up posters at the buffet with various messages such as “Help us reduce Food Waste. Serve only what you need. Still hungry? Visit again! Thank you for contributing to our ongoing sustainable efforts to minimize food waste!”
The hotel manages to have almost zero food waste through proper planning of orders, preparing the right number of meals as well as giving the leftover food to the staff and various needy families, as well as feeding priests. In addition among other things, old or beaten fruits are made into jams or sweets extending the shelf life of these raw materials reducing the quantities required to purchase jams and sweets.
The hotel adapts the buffet according to the age and number of guests so that the quantities of meals are properly prepared. Finally, the hotel has included in its future actions the purchase of an automated smart electric bin which will help the hotel to adjust the menu, estimate the cost of food waste by raw material category and provide additional data to estimate quantities according to seasonality.
The restaurant that has been distinguished for its efforts to reduce food waste and make optimal use of raw materials is the IKEA restaurant.
As part of the company’s policy, the IKEA restaurant has incorporated various actions related to its environmental footprint and positive impact on the planet.
IKEA has set a goal to reduce food waste by 50% by the end of 2022.
IKEA’s restaurant has been implementing the Waste Watcher programme since summer 2021 with the aim of reducing food waste. With this program, 100% of food waste is measured and recorded. Waste Watcher uses digital technology to identify, record, report and analyse food waste generated during the food preparation process.
As part of this programme, IKEA has conducted staff training sessions and has also posted information material in IKEA Store staff areas.
In addition, IKEA has made the intact meal preparations it prepares available to a charity.
The company that has been distinguished for its efforts to reduce food waste and make optimal use of raw materials is the Zorpas company.
The A. Zorpas & Sons Group Ltd has been active for many years in the production, distribution and sale of fresh bakery, confectionery, food, sandwiches, salads, coffee. Zorpas Group recognizes the importance of protecting the environment for future generations and incorporates environmental criteria into business processes and develops strategies for a greener world.
As part of its commitment to continuously reduce the impact of its operations, it sets improvement targets and implements and evaluates environmental management actions. It participates in energy conservation, food waste reduction management, waste and total recycling programs. All Zorpa Group stores have processes in place from the beginning of production to consumption. For each product there is a specific recipe so that the quantities of raw materials used are controlled. Staff are trained by qualified cooks and bakers. All staff are trained and informed about the procedures to be used and are evaluated by means of specific indicators. There are appropriate food transport and sorting vehicles. In addition, the Zorpa Group offers its leftover intact meals and food to social grocery stores, institutions and needy families. The Zorpas Group has also registered with the automated platform for giving food to individuals or organizations in need of it under the Life Food Print program. The Group’s future plans are to continue to inform and raise awareness among customers about the good practices that the Group is implementing, as well as to continue to offer intact meals through the Life FoodPrint platform
Marios Papageorgiou, Officer, Energy & Environment Department
Energy and Energy Management, Energy and Energy Resources Department, Department of Energy, Energy & Environmental Protection, Energy & Environmental Protection, Energy & Environmental Protection, Energy & Environmental Protection, Energy & Environmental Protection Department.
Email: [email protected] | Tηλ: +357 22 643 000 (εσω. 205)