A new scheme for providing grants to businesses for the transition to "zero waste to kitchens", in the context of de minimis aid, was approved by the Council of Ministers following a proposal by the Ministry of Agriculture, Rural Development and Environment. The plan comes to substantially strengthen businesses to reduce their environmental footprint.
The main objective of the initiative is for businesses to take measures to drastically reduce food waste and other waste, as well as to enhance their environmental performance.
The plan is fully aligned with the European priorities of the Green Deal and the binding targets set out in the amended Waste Framework Directive (2025/1892/EC) to reduce food waste by 2030 in the sectors of processing and processing (10% reduction), retail, catering and households (30% reduction of per capita, together).
At the same time, the cultivation of a culture of prevention in the wider business sector of the country is sought.
The Grant Scheme is mainly aimed at businesses active in the catering sector, in the provision of catering services and in the selected categories of the manufacturing sector, and in particular in the bakery and confectionery sector.
The Scheme provides for a grant of 80% of the eligible costs, with a maximum total grant amount of €20,000 per business. The amount of the sponsorship varies depending on the number of eligible expenses implemented by each company. The exact amount of the sponsorship is determined according to the number and type of eligible expenses that each company will implement.
The Plan is intended to be implemented initially as a pilot for the year 2027. Upon completion of this first cycle, an evaluation of its results will follow, so that depending on the findings, it can be adjusted and its further continuation can be promoted. The estimated expenditure for the pilot year 2027 is estimated at €100,000 and will be covered by the budget of the Department of Environment, with the aim of supporting around 5 to 10 businesses.
The implementation of "zero waste to kitchens" is expected to bring multiplier benefits both on an environmental and economic level. It contributes substantially to reducing food waste and preventing waste generation at its source. Furthermore, it supports Cyprus' path towards the binding waste reduction targets by 2030 and the transition to the circular economy.
Finally, it promotes good practices, improves the environmental image of participants, and lays the foundations for a more sustainable restaurant and manufacturing industry. In addition, the implementation and annual evaluation of the Plan will provide useful experience for the further improvement and possible expansion of the relevant measures in the coming years.
According to 2023 data, around 130 kg of food waste, per capita, was recorded in the EU, across the entire supply chain. Of this total, 18% concerns restaurateurs and food services, as well as retail food distribution.
