Drought and climate pressure in Cyprus make water a frontline issue, Commissioner for the Environment and Animal Welfare, Antonia Theodosiou, said on Saturday evening. She noted that Cyprus is among the most vulnerable areas in the EU regarding water balance.
Speaking at the “Earth Hour 2025” event co-organized in Nicosia by her office and other institutions, Theodosiou emphasized that this year “Earth Hour” in Cyprus focuses on the critical issues of food, energy, and water waste—three essential resources often taken for granted but under pressure. She stressed that wasting food, energy, and water is not just an environmental issue but also a matter of social responsibility.
“We need a new water culture, so that conservation is not just a measure in times of scarcity but an act of consciousness and care”, she stated.
Theodosiou highlighted that this year’s “Earth Hour” coincides with the World Water Day, stressing that “water management is not just a matter of infrastructure or policies; it is also about respect, responsibility, awareness, and culture.”
She stressed that “our aquatic ecosystems—rivers, lakes, and wetlands—are oases of life and balance, yet they are often threatened or degraded.” Protecting these ecosystems is essential not only for access to clean and safe water but also for biodiversity, soil fertility, and a healthy micro-climate, she noted.
“Climate change is disrupting the natural water cycle in an increasingly visible way”, she added, noting that “greenhouse gas pollution continues to rise, pushing global temperatures to dangerous levels. This leads to floods, droughts, and water scarcity, disrupts agriculture and supply chains, damages infrastructure, increases the risk of epidemics, and exacerbates inequalities in access to clean water”.
Furthermore, the Commissioner stated that “sustainable water management is not just an environmental requirement but also a matter of social protection, environmental justice, and responsibility toward future generations.”
A total of 294 kg of food per person wasted annually in Cyprus
Regarding food waste, Theodosiou said that “according to the European Commission, around 58 million tons of food are lost or wasted annually in the EU—equivalent to 131 kg per person”. However, in Cyprus, the situation is even more alarming, with 294 kg of food wasted per person annually—more than double the EU average.
“Globally, according to the UN, over 1 billion meals are thrown away daily. Shockingly, 16% of global greenhouse gas emissions are directly linked to food waste”, she noted.
The Commissioner emphasized that “when we talk about sustainability, we are talking about both small and large actions”. She encouraged citizens to start with daily habits: avoid leaving the tap running, reduce or eliminate plastic use, replace traditional bulbs with energy-efficient ones, limit energy-intensive appliances, switch off unnecessary lights, walk instead of driving, avoid food waste, rethink shopping habits, and find ways to store and manage leftovers effectively.
Also read: Water availability in Cyprus constitutes a constant challenge
Source: CNA
