Cutting Food Waste in Cyprus: A Critical Step in Tackling Climate Change
Food waste in Cyprus is not just a matter of overflowing bins and wasted euros; it is a significant driver of climate change. Across the European Union, around 60 million tonnes of food are wasted every year, equivalent to 130 kilograms per person. That discarded food is responsible for roughly 16% of the greenhouse gas emissions from the EU’s food system. Globally, wasted food accounts for nearly 8% of all emissions- more than the entire aviation industry. The impact comes in two ways: directly, when food rotting in landfills emits methane, a greenhouse gas over 25 times more potent than carbon dioxide; and indirectly, when all the emissions from growing, processing, transporting, and refrigerating food are wasted the moment it is thrown away.
On 5 September 2025, the European Parliament adopted new binding rules to cut food waste, a decision that will reshape climate policy across the bloc, including in Cyprus. The revised Waste Framework Directive sets a target to reduce food waste by 10% in processing and manufacturing and by 30% in retail, restaurants, catering, and households by 2030, measured against a 2021–2023 baseline. These reductions are more than just waste-management goals: they are climate targets in disguise. By preventing unnecessary production and reducing landfill waste, the law directly tackles one of the less visible but highly impactful sources of greenhouse gas emissions.
For Cyprus, the stakes are high. The island is already facing severe consequences of climate change, from record-breaking summer heatwaves to prolonged droughts that threaten agriculture. Wasting food here means not only wasting scarce land and water, but also driving up emissions that intensify these very threats. What makes Cyprus’s case particularly striking is the scale of the problem: according to EU data, food waste on the island reaches about 294 kilograms per person per year, more than double the EU average of 132 kilograms. Cultural habits, such as the tradition of preparing abundant quantities for family gatherings and celebrations, play a major role in this figure. At the same time, emissions data paint a troubling picture: between 1999 and 2023, Cyprus’s greenhouse gas emissions rose by 50%, making it the only EU country to increase emissions while all others have reduced theirs.
The environmental benefits of cutting food waste are clear. Every kilogram of food saved means less carbon dioxide from farm machinery, fertiliser, and transport; less electricity used in cold storage; and less methane leaking from landfills. Methane is particularly relevant for Cyprus, where much of the organic waste still ends up in mixed disposal sites rather than dedicated composting facilities. Reducing food waste at the source could therefore prevent thousands of tonnes of methane emissions annually, a crucial step in limiting Cyprus’s contribution to climate change.
In this context, the Pay-As-You-Throw scheme, expected to begin in some Cypriot regions in 2026 before expanding across the island, gains added importance. By linking waste charges to the amount discarded, the system will give households a direct financial incentive to reduce what they throw away. Crucially, PAYT is being introduced in parallel with a legal obligation for local authorities to collect and treat kitchen waste separately. This reform is arguably even more impactful than PAYT alone, as it ensures that unavoidable food waste is diverted from landfills, reducing methane emissions while creating opportunities for composting or biogas production. Together, these measures address both the behavioural side of waste and the structural systems needed to manage it sustainably.
The challenge lies in enforcement and awareness. The EU’s rules are legally binding, but their success depends on how actively Cyprus invests in infrastructure for food donation, separate organic waste collection, and public campaigns. The EU’s rules do not yet match the United Nations’ goal of halving food waste per capita by 2030, but even partial progress would yield meaningful climate benefits. For Cyprus, every tonne of food saved translates into emissions avoided, resources preserved, and resilience gained in the face of climate extremes.
Food waste reduction is one of the simplest climate actions available- no new technology is required, only better planning, smarter policies, and cultural shifts in how we value food. For Cyprus, this is more than an environmental necessity; it is a matter of survival on the frontline of climate change. The EU’s new rules, combined with the upcoming Pay-As-You-Throw system and the obligation to treat kitchen waste separately, send a clear message: cutting food waste is not just about saving food; it is about cutting emissions. In the fight against global warming, what ends up in our bins may be as important as what comes out of our power plants.
For those who want to take immediate action, practical tools are already available. Cypriot households can use the “How to limit food waste” calculator to track and reduce daily waste, while businesses in the hospitality sector can benefit from the Good Practices Guide and calculator for food and hospitality businesses. These resources, developed under the FoodPrint Cyprus initiative, show that every household, restaurant, and hotel can play a role in reducing food waste, and in cutting greenhouse gas emissions.
by Dr Gavriil Gavriil
Senior Manager
K. Parpounas Sustainability Consultants Ltd.
Also read: Cyprus has a food waste issue. Period.
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