Campus food waste tracking

CUT takes systematic steps to record and reduce food waste across its campuses. At the Limassol main campus, food waste from the on-campus cafeteria is monitored through Zorbas Ltd’s Environmental and Organic Waste Policy, which includes daily tracking, surplus food redistribution, donations to farms and shelters, and treatment of organic waste to produce renewable energy. CUT also collaborates with the Holy Metropolis of Limassol to provide free meals to students in need, with unclaimed portions safely redistributed to prevent food waste. At the Paphos campus, the Training Restaurant follows a formal Food Waste Management Policy requiring waste recording by students, monitoring by staff, and semesterly evaluations for continuous improvement. These coordinated actions demonstrate whole measurement of food waste and CUT’s commitment to responsible resource use.

Student food insecurity and hunger

Since 2014, CUT has implemented a comprehensive programme to support students facing food insecurity. In collaboration with the Holy Metropolis of Limassol, free, balanced daily meals are provided throughout the academic year to students in need, with distribution coordinated by the University’s Service for Academic Affairs and Student Welfare to ensure fair, confidential and stigma-free access for all eligible students.

Approximately 30% of the student population benefit annually, demonstrating a significant contribution to student affordability and well-being. The programme promotes dignity and inclusion, preventing hunger without stigma. CUT contributes to its operation through staffing and equipment support, strengthening the initiative’s continuity and impact. This long-standing partnership directly enhances student welfare and aligns with SDG 2 by ensuring reliable access to essential food resources for vulnerable students.

Students hunger interventions

CUT implements coordinated interventions to prevent student hunger and support those facing socio-economic hardship. Through its partnership with the Holy Metropolis of Limassol, approximately 30% of students receive free, nutritious daily lunches each year, ensuring dignified and equitable access to food.

Additional support measures include monthly food and hygiene packages for resident students through collaboration with AlphaMega Supermarkets, and weekly food provision for vulnerable students via KEPAKY. The CUT Student Union further organises food collection and redistribution initiatives to assist peers in need.

Affordable access to meals is also supported through low-priced options in the on-campus cafeteria and discounted food offerings at nearby businesses. These actions ensure continuous access to essential food resources and reflect CUT’s strong commitment to social inclusion and SDG 2.

Sustainable food choices on campus

CUT ensures access to sustainable food choices for its community, including vegetarian and vegan options that support responsible consumption. At the Limassol main campus, the on-site cafeteria provides balanced, locally sourced meals with daily plant-based options, applying sustainability practices such as seasonal ingredients and reduced single-use plastics.

Free meals for students in need, provided in partnership with the Holy Metropolis of Limassol, also include vegetarian choices. CUT’s central location offers further access to nearby cafés with sustainable options.

At the Paphos campus, the Training Restaurant consistently provides vegetarian and vegan items, uses seasonal and locally sourced ingredients, minimises packaging waste and collaborates with local producers.

These coordinated measures ensure regular availability of sustainable food choices on campus in alignment with SDG 2.

Healthy and affordable food choices

CUT ensures access to healthy and affordable food choices through selected food outlets on campus. At the Limassol main campus, the Zorbas café-restaurant offers balanced meals, salads, yogurt-based dishes, fresh juices and light options at reduced student-friendly prices, following international food safety standards. Vegetarian and vegan options are available daily. CUT’s city-centre location also enables discounted access to healthy dining options at nearby cafés.

In addition, free, healthy daily lunches are provided to students facing financial hardship in collaboration with the Holy Metropolis of Limassol, supporting around 30% of the student population annually.

At the Paphos campus, the Training Restaurant offers cost-level meals prepared with fresh, seasonal, high-quality ingredients and portion sizes that cater to diverse dietary needs.

These initiatives demonstrate CUT’s commitment to equitable access to nutritious and affordable food, aligned with SDG 2.

Staff hunger interventions

CUT implements targeted interventions to support staff in maintaining secure and affordable access to food. Through formal collaborations with local food businesses and arrangements facilitated via staff trade unions, employees receive 10-20% discounts at selected cafés and restaurants located near the University in the Limassol city centre, improving access to affordable daily meals. These agreements are communicated to staff through official internal circulars and email announcements. In addition, CUT employees benefit from a 3% discount at Sklavenitis Supermarket, supporting reduced-cost access to essential food items and strengthening overall food affordability.

Together, these initiatives help alleviate potential food insecurity among staff, promote well-being, and reflect CUT’s ongoing commitment to supporting its community in alignment with SDG 2.

Access to food security knowledge

CUT provides free access to knowledge, skills, and technologies that support food security and sustainable agriculture. Through workshops, collaborative research, and open-access initiatives, the University connects scientific innovation with practical farming applications. Key actions include capacity building in soft fruit cultivation and agroecological weed management, implementation of sustainable crop‐protection methods, and development of an open platform for bioactive compounds from native plants.

CUT also leads research and consultation supporting conservation of the indigenous Cyprus bovine breed. Engagement in global scientific networks further enhances knowledge exchange.

These efforts strengthen sustainable food systems, biodiversity protection, climate adaptation, and evidence‐based agricultural decision‐making in Cyprus and beyond.

Events for local farmers and food producers

CUT actively organises and participates in free events that connect farmers, food producers, and researchers, enabling knowledge exchange and uptake of innovative agricultural practices.

Through workshops, conferences, and training activities- including those on sustainable viticulture, phytopathology, climate adaptation, and the cultivation of aromatic and medicinal plants- CUT ensures that scientific advancements are translated into practical solutions for the agricultural sector. Participation in national rural development forums and dairy and livestock conferences further supports capacity building, strengthens the Agricultural Knowledge and Innovation System (AKIS) in Cyprus, and promotes sustainable, resilient farming systems.

These activities enhance collaboration between academia and practitioners and help improve productivity, biodiversity protection, and climate-ready farming across Cyprus and the wider Mediterranean region.

University access to local farmers and food producers

CUT provides free access to its facilities, expertise, and research outputs to support local farmers and food producers in adopting innovative, sustainable practices. Through seminars, workshops, and hands-on training, CUT connects science with practical agriculture, helping producers improve yields, resource efficiency, and climate resilience. Recent activities include events on soft fruit production, sustainable viticulture, and aromatic and medicinal plants, delivered in cooperation with major European projects. All activities are free of charge, ensuring open access to technical knowledge and university resources.

Through these initiatives, CUT strengthens the competitiveness and sustainability of the agri-food sector in Cyprus and contributes to more resilient farming systems.

Sustainable food purchases

CUT prioritises sustainable food sourcing across its operations by collaborating with local suppliers and implementing procurement practices that support environmental responsibility and community well-being.

At the Limassol campus, the University’s catering partner applies sustainability standards, including the use of locally produced and seasonal ingredients and internationally certified food safety and quality systems, helping reduce transport emissions and support Cypriot farmers.

At its educational restaurant in Paphos, CUT follows a formal policy promoting local and seasonal sourcing, fair trade practices, and student training in sustainable gastronomy, while monitoring procurement performance each semester.

Through these coordinated actions, CUT reduces its environmental footprint, strengthens the local agri-food economy, and embeds responsible consumption and production principles within the campus food system.