Campus food waste tracking

CUT takes systematic steps to record, monitor, and manage food waste generated from food services within its facilities.

Food waste is tracked and reduced through initiatives implemented at the Limassol main campus and theTraining Restaurant in Paphos, combining collaboration with external partners, internal policies, and social responsibility actions.

Limassol – Campus Catering Operations

At its main campus in Limassol, CUT collaborates with Zorbas bakeries Ltd, the University’s catering partner, which operates the on-campus cafeteria serving students and staff. The cafeteria primarily offers coffee and light meals, while adhering to Zorbas Ltd’s formal Food Waste and Organic Waste Policy, integrated within its Environmental Management System and publicly available on the company’s website.

According to this Policy, the company:

• Acknowledges that a portion of food products inevitably results in losses and organic waste and therefore implements actions to minimise waste generation.
• Records and monitors the quantities of food waste and organic waste generated daily.
• Collaborates with stakeholders in the food supply chain and with social organisations to redistribute surplus food through initiatives such as Social Food Donation and the FoodPrint platform.
• Donates unconsumed food to animal shelters, farms, and pig farms, ensuring responsible reuse and minimal landfill disposal.
• Transfers organic waste to a certified processing facility in Athienou, where it undergoes aerobic and anaerobic treatment to produce biogas and renewable energy.
• Integrates organic waste management into its broader Environmental Management System, which is regularly reviewed to ensure continued effectiveness.

According to the company’s Environmental Policy (Zorbas bakeries environmental policy), Zorbas also participates in programmes aimed at reducing food waste, minimising general waste, and promoting total recycling, reinforcing its long-term commitment to responsible waste tracking and sustainable resource management.

Through this collaboration, CUT ensures that food waste from campus catering operations is recorded, monitored, and diverted from landfill, contributing to responsible food waste tracking and sustainable resource use.

Free Meals by the Holy Metropolis of Limassol

In parallel, CUT maintains a long-term collaboration with the Holy Metropolis of Limassol to support students facing socio-economic challenges. Each academic year, approximately 30% of students receive free daily lunches through the Free Meals Programme offered by the Metropolis, located near the University. The initiative is coordinated by the University’s Service for Academic Affairs and Student Welfare to ensure equitable access for all eligible students.

To prevent waste, the Metropolis safely stores and redistributes unclaimed meals the following day to individuals and families in need, including those experiencing financial hardship or housing insecurity. This programme contributes directly to food waste prevention, social solidarity, and the responsible use of food resources.

More info can be found here.

• CUT Student Welfare and Support – Free Meals
• CUT Meal Support Application Form

Paphos- Training Restaurant

At the Training Restaurant of the Academy of Tourism and Hospitality in Paphos, where culinary training and service take place, CUT operates a structured Food Waste Management Policy. The Policy ensures that food waste generated during educational and operational activities is recorded, monitored, and evaluated systematically.

Key policy elements include:

• Prevention through planning: Attendance and reservations are recorded to prevent overproduction (Section 3.1- Prevention).
• Student responsibility: Students record leftovers and unused ingredients as part of their training (Section 4- Roles and Responsibilities).
• Monitoring and reporting: The Restaurant Manager compiles and reviews data on food waste and submits improvement proposals (Section 4).
• Evaluation: Waste reports are reviewed every semester to ensure continuous reduction and operational improvement (Section 6- Evaluation).

This structured process demonstrates CUT’s commitment to quantifying and reducing food waste through educational integration and operational accountability.

Further information: Food Waste Management Policy at Paphos Training Restaurant

Overall, CUT promotes a responsible approach to food waste reduction through coordinated actions across its main facilities in Limassol and Paphos. These initiatives represent whole measurement and highlight CUT’s ongoing commitment to sustainable campus operations and responsible resource management.