The key objective of the project is to directly involve stakeholders from the food and hospitality industries of Cyprus as well as social actors such as local authorities and NGOs in creating a ‘Collaboration Network’ for ‘social food donation’. The network will strengthen the collaboration between all actors of the food supply chain which is crucial in achieving more sustainable food systems and practices. The project partners aim to create a network that will benefit both businesses and the society.

The project will implement a number of consultations among stakeholders followed by trainings to professionals and students of the food and hospitality sectors. Participants to the consultations and trainings will further be expected to apply what they have learnt to their businesses and future employments.

In this project, awareness will also be raised through the implementation of communication activities and the use of communication tools foreseen mainly addressing consumers and the general public.

Moreover, the project will contribute to the EU effort to meet the Sustainable Development Goals (SDG) adopted in September 2015 by the United Nations General Assembly, which targets to halve per capita food waste at retail and consumer level and reduce food losses along the food production and supply chains by 2030.

On a national level, the project will support the process of achieving the national targets set regarding the Circular Economy aiming a 10% reduction of the total municipal waste going to landfills by 2035.