Sustainable food purchases

CUT prioritises the procurement of food products from local, seasonal, and sustainable sources, ensuring that its food supply chain supports environmental responsibility, community well-being, and quality standards. This commitment is implemented across the University’s operations through structured procurement policies and collaborations that promote local sourcing, fair trade, and responsible consumption.

Catering Operations at the Limassol Campus

At its Limassol campus, CUT ensures sustainable food purchasing through its collaboration with Zorbas Ltd, the University’s catering partner. Zorbas applies responsible procurement practices that prioritise the use of locally produced and seasonal ingredients, directly supporting Cypriot farmers and suppliers while reducing the environmental footprint associated with long-distance transportation.

In line with its Environmental Policy, Zorbas integrates sustainability principles into its supply chain and sourcing procedures, ensuring that all food products meet high standards of quality, freshness, and responsible production. The company maintains internationally recognised certifications (ISO 9001, ISO 22000, BRC, IFS, ISO 45001) that reinforce its commitment to safe and sustainable procurement.

Key sustainable purchasing practices include:

  • Sourcing from local and regional producers whenever possible, strengthening Cyprus’s agricultural economy.
  • Selecting suppliers that follow sustainable farming and production methods, verified through regular quality assessments.
  • Prioritising seasonal ingredients to minimise storage and transport needs while ensuring optimal freshness and lower emissions.
  • Encouraging continuous improvement in supplier sustainability performance through transparent communication and long-term partnerships.

Through this collaboration, CUT ensures that daily campus catering operations reflect sustainable and ethical purchasing principles, reinforcing the University’s institutional commitment to responsible consumption, support for local producers, and environmentally sustainable food systems.
More info can be found here.

Training Restaurant in Paphos

CUT has adopted a Policy for Supporting Local Producers within its Training Restaurant of the Academy of Tourism and Hospitality in Paphos, integrating sustainability principles into both procurement practices and academic training.

The policy ensures that purchasing decisions actively prioritise local production, product seasonality, and quality, while promoting community engagement and environmental responsibility.

Key actions include:

  • Local and Seasonal Sourcing: Ingredients are purchased primarily from local producers and suppliers, focusing on seasonal products to ensure freshness, nutritional value, and reduced transport emissions.
  • Quality and Sustainability Standards: Suppliers are selected based on food safety, quality, and sustainable production practices, aligned with international standards.
  • Educational Integration: Students receive hands-on training in sustainable food systems, including visits to local farms and enterprises, and the use of local ingredients in restaurant menus that highlight Cyprus’ gastronomic heritage.
  • Social and Economic Impact: The University supports small-scale producers and fair trade practices, fostering transparent relationships between producers and the Training Restaurant.
  • Environmental Responsibility: Local sourcing reduces transport-related emissions and encourages eco-friendly agricultural methods.
  • Monitoring and Evaluation: Procurement practices are reviewed each semester by a designated officer, incorporating feedback from students, staff, and suppliers to refine the approach and enhance impact.

Through this structured approach, CUT demonstrates its commitment to responsible consumption and production, while strengthening the resilience of local food systems and enriching the educational experience in sustainable gastronomy. More info can be found here.

Through these coordinated initiatives, CUT demonstrates a strong institutional commitment to sustainable procurement and the support of local food systems. By prioritising purchases from local, ethical, and environmentally responsible sources, CUT reduces its carbon footprint, strengthens the regional economy, and promotes sustainable food education and responsible consumption within the University community.