A.2. Baseline Report

Three quantitative surveys were conducted during the period October 2020 to January 2021. The main survey covered 554 people aged 18 and over, who are either responsible for household food shopping or food preparation in the household, run in the period 21 – 23 October 2020. The geographical distribution of the sample was proportional to the actual distribution of the population. The second, was a shorter online questionnaire via the Dias group websites with a larger sample (total 1828 participants, out of which 1104 with complete answers) and participation from other countries (Greece, UK, other) between 05/11 and 09/11/2020. A third online survey with a smaller sample (total 1432 participants, out of which 943 with complete answers) was performed during 13/1 – 18/1/21, again via the Dias group websites.
You can find a summary of the results of our research here.

Online Surveys
6th Online Survey

A.3. Development of Communication Plan

The Communication Plan presents the communication and dissemination strategy of the “LIFE-FOODprint” project, focusing mainly on social media and media approaches that aim to reach a wider audience of consumers, businesses and other stakeholders for the actions and the success of the project.
The promotion of the project follows a five-step methodology to serve different communication purposes:
1. Awareness of the impact and need for food waste management
2. Information & Incentives on the impact of food waste on media
3. Education through events and media
4. Encouragement to strengthen and take action
5. Reminders through constant information through the media

C.1.2. Monitoring of the changes in businesses' attitudes and behaviour towards food waste

During the period between December 2020 and January 2021, the Cyprus Employers & Industrialists Federation (OEB), conducted a survey aiming to collect information and record the challenges regarding food waste management in companies in the Food and Hospitality Sector.
The survey yielded significant results on how businesses deal with food waste and recorded the quantities of food discarded.
Research has shown that companies dispose more than 100 litters of organic waste (82%), which is considered a significant amount of waste. Also, it is observed that there is variation in the quantity of food that is served in breakfast, brunch, lunch and dinner. Dairy and eggs comprise the highest percentage in the portion of breakfast and brunch, while meat and fish have the highest proportion in lunch and dinner meals. The types of food that are not consumed are mainly fish (70% of the portion), fruits and vegetables (50% of the portion), pastries (45 % of the portion) and meat (37% of the portion).
You can find the presentation here.

D.1.4. Public Awareness Campaign

1st Press Conference
At the Press Conference held on Thursday, January 28, 2021, the Minister of Agriculture, Rural Development and Environment, Costas Kadis, welcomed the implementation of the campaign, supporting the effort of the State to implement a series of innovative measures to reduce food waste. The project coordinator Antonis Karatzias – Director of Development and Innovation Department of DIAS presented the actions and objectives of FoodPrint, which include research, seminars for students, consultations with companies, professionals and organized groups, publishing, cooperation network for food supply and a range of environmental actions. Furthermore, on behalf of the partner PSC, Kyriakos Parpounas, sustainability consultant, presented the findings of the first pan-Cypriot research on food waste.

Educational material

Best Practices Guide for HoReCa
This guide is dedicated to food processing and management practices within Restaurants, Hotel Restaurants and Primary Food Sector Units. The guide presents simple solutions for the reduction of food waste, the improvement of raw materials use, resource saving processes and in general strategic business planning to assist the businesses’ smooth transition towards Circular Economy.
Through the application of the good practices, provided by the guide, businesses will manage to reduce their expenses on food, to raise businesses’ employees and customer awareness on food waste reduction and to strengthen the relations between the business and their customers.
The guide demonstrates simple practices and their cost to apply is varied depending on the advancement level the business wants to follow.

Study on food waste in Cyprus

The present study presents the current situation in Cyprus in relation to food waste compared to the rest of the EU and the world at large. It constitutes a valuable informative paper for those who are interested in gaining global knowledge and delving into the issue in Cyprus.

The study also includes examples and best practices for preventing food waste based on various initiatives in other countries to reduce food waste.

The study was prepared in the framework of Action A.2.2. by PSC. Two quantitative surveys were conducted during the period October – November 2020. The main survey covered 554 people aged 18 and over between 21 and 23 October 2020, who are either responsible for food purchases or food preparation in their household. The geographical distribution of the sample corresponds to the actual distribution of the population.

The second survey was based on a smaller online questionnaire conducted between 05/11/2020 and 09/11/2020, through the websites of DIAS , but with a larger random sample (a total of 1828 participants, of which 1104 with complete answers in all 3 questions) and participation from Cyprus and other countries (Greece, United Kingdom and other countries).

The information from the two surveys was an important basis for the development of the project information material.

Brief report Final March 2022