ZERO HUNGER

2024

Scientific Publications related to SDG 2* = 53

*During the period 2020-2024

Citation impact_ SDG2**: 2.15

** Annual average during the period 2019-2023

New Research Programs related to SDG 2*** = 3

*** Launched in 2024.

R&D activities (funded projects)

  • Title: A Comprehensive Cereal Supply Chain Quality Control and Decision Making Framework
  • Acronym: TraCEREAL
  • Funding framework: RIF / RESTART 2021-2026
  • Abstract: Cyprus faces a multitude of challenges related to food security, health, nutrition, and sustainability. These issues stem from factors such as a growing population, the impacts of climate change, water scarcity, and limited local food production, which result in a fragile cereal supply chain that is highly reliant on imports. This dependency makes the cereal supply chain susceptible to disruptions caused by external factors, and highlights the need for effective solutions to enhance its resilience. One potential strategy for bolstering resilience is to increase local cereal production and reduce reliance on imports. However, this approach encounters limitations due to Cyprus’ own water scarcity, limited arable land, and insufficient agricultural technologies. Given these constraints, there is a clear need for a comprehensive approach to optimize Cyprus’ cereal supply chain, with a primary focus on building resilience rather than just efficiency.
  • Title: Green dEal Compliant IRriGation Increasing Europe’s Agriculture resilience to drought
  • Acronym: GEORGIA
  • Funding framework: EU HORIZON EUROPE
  • Abstract: The GEORGIA project is dedicated to turn water management and soil health challenges into opportunities for sustainable growth and innovation. Aligned with Europe’s Green Deal objectives, GEORGIA is driving an agricultural transformation that is environmentally sound, socially equitable and economically viable. By combining agricultural expertise with AI-powered digital tools and technologies, GEORGIA advances water management and irrigation practices, while utilizing alternative and recycled water sources. The project promotes sustainable crop production and improved soil health, building resilience to climate change. Through holistic agricultural approaches and the integration of advanced technologies, GEORGIA empowers farmers with enhanced competitiveness and fair income opportunities.
    The aims of the project are: (1) Explore societal, regulatory, and technological needs, drivers, and barriers for new irrigation practices; design and develop models through multi-actor, co-creation processes to increase the uptake in practice, (2) Develop insight and mechanisms for safe and environmentally – responsible usage of sewage sludge and other biowaste streams as well as their nutrients, (3) Upscale of the on-farm water management practices and results at the catchment level, optimizing catchment- based agricultural production as well as reduction of runoff patterns and changes in hydrological cycles, (4) Introduce novel tools for efficient combined use of water and fertilizers via irrigation for different agricultural systems and types of productions, including agroecology; Improve practices and solutions in small and large-scale farms to deal with the effects of water abundance (rapid showers, floods) and/or water scarcity, (5) Demonstrate and validate innovative irrigation schemes including forms of alternative water for agriculture and climate change, evaluating their socio-economic, environmental and health impacts, (6) Maximize impact to the agricultural community and policy level through Dissemination, Exploitation and Commercialization, provide recommendations for incentives and policies at regional, national and EU-level and create a Culture of Sustainability.
  • Title: Cultivating Sustainable Economies in the Mediterranean through Valorisation of Bush land Ecosystems
  • Acronym: MedSEVa
  • Funding framework: ERASMUS+
  • Abstract: MedSEVa enhances professional opportunities for higher education students by fostering a holistic understanding of Mediterranean bushland valorisation. It also revives and preserves traditional ecological knowledge while integrating underutilized plant species into sustainable agriculture and economic models.
    Main Target Group: Higher education students in Botany, Agriculture, Agronomy, Ecology, Gastronomy, Pharmacy, Landscape Architecture, and Geography
    Iindirect Target Group: Landowners, residents of low-density Mediterranean areas, local community groups, agricultural cooperatives, and municipalities.
    MedSEVa HANDBOOK: A guide promoting sustainable Mediterranean economies by valuing bushland ecosystems, combining scientific research, traditional knowledge, and practical insights for conservation and sustainable use.
    MedSEVa STORYTELLING RESOURCES: A multimedia collection of videos, podcasts, and interviews showcasing successful practices and concepts, blending science with traditional knowledge to highlight sustainability.
    MedSEVa HUB: An online platform centralizing MedSEVa’s educational materials, research, and community insights to foster collaboration and knowledge-sharing.
  • Title: Climate-resilient regions through systemic solutions and innovations
  • Acronym: ARSINOE
  • Funding framework: EU HORIZON 2020
  • Abstract: The ARSINOE project will shape the pathways to resilience by bringing together SIA (Systems Innovation Approach) and CIW (Climate Innovation Window) with the purpose to build an ecosystem for climate change adaptation solutions. Within the ARSINOE ecosystem, pathways to solutions are co-created and co-designed by stakeholders, who can then select either existing CIW technologies, or technologies by new providers (or a combination) to form an innovation package.
    Adaptation to climate change refers to all approaches taken to adjust, prepare for, and accommodate new conditions that are created by changing climates. For natural-resource managers, adaptation strategies also include actions taken to assist natural resources (species, habitats, forest plantations, watersheds) in accommodating new conditions imposed by climate, but also facing socio-economic impacts brought about by a worsening climate migration crisis. As climate change is complex and interconnected with other global challenges, such as food security, water scarcity, biodiversity depletion and environmental degradation, it is insufficient to use traditional approaches to innovation that focus on one aspect of the problem. This is why we need Systems Innovation Approach (SIA) to address the growing complexity, interdependencies and interconnectedness of modern societies and economies, focusing on the functions of the cross-sectoral system “”as a whole”” and on the variety of actors.
  • Title: Demonstration of innovative functional food systems based on a more sustainalbe value cain for a marine and freshwater raw materials for conscientious European consumers
  • Acronym: NOVAFOODIES
  • Funding framework: EU HORIZON EUROPE
  • Abstract: The diversity of species exploited, and products derived from aquaculture and fisheries has remained static in recent decades, driving pressures on environment, including poor feed conversion ratios and coastal eutrophication. Considering the growing population, a holistic and ecosystems-based restructuring of primary processes and value chains is a priority in order to achieve more balanced, and efficient aquatic food production systems. In this view, increasing waste recycling, balancing production to host environment carrying and regeneration capacities, and diversifying species production to better match local conditions should be considered to improve the current situation and boost innovation in this sector. One of the main sources, both directly as (ingredients for) new food products and as the basis to produce other aqua food products are algae.
    Algae are proven to be food of great quality and nutritional value for humans, while its production contributes to mitigating climate change by CO2 capture. Micro and macroalgae production have commonly been focused on a narrow range of species, and existing systems are still not technologically efficient. However, algae alone cannot be the entire solution for a more sustainable seafood value chains, which need changes along the entire value chain, controlling of environmental impacts, and diversified production with levels of environmental sustainability and product traceability generating greater consumers’ trust.
    Aware of these challenges but often working in isolation, there are many organizations developing solutions to improve efficiency in the aquatic food sector. NOVAFOODIES brings together some of these organizations in a unique consortium to demonstrate new approaches that ensure future seafood production is both profitable and environmentally.

«POST-DOCTORAL» Research Programme Funding Call 2023

Building on initiatives launched in 2020-21, the University continues its commitment to strengthening research through internally funded programs, including the Post-Doctoral Program. In line with its mission to advance Research, Excellence, and Innovation, the program’s primary objective is to attract and support highly talented postdoctoral researchers with the potential for impactful, independent research. The proposals submitted for postdoctoral research are aligned with the 17 Sustainable Development Goals. The table below illustrates the projects aligned with Goal 2:

  • Title: The “End Life” of the Commanaria Grape Pomace Becomes the New Beginning: Exploring its Potential Use as a Source of Cosmecautical Sunscreen Agent for its Antioxidant and Photoprotective Properties
  • Αcronym: Grape SunPro
  • Faculty: Geotechnical Sciences and Environmental Management
  • Abstract: This project, grounded in the circular economy, aims to develop a new generation of sunscreens by repurposing agri-food waste from Commandaria production in Cyprus. It focuses on extracting polyphenols—a natural source of UV protection and antioxidants—using eco-friendly solvents and ultrasound-assisted techniques to maximize recovery. The polyphenol-rich extract will be integrated into sunscreen formulations to enhance UV protection and stability. This research supports sustainable practices and innovation, aligning with SDGs 2 (Zero Hunger), 8 (Decent Work and Economic Growth), 11 (Sustainable Cities and Communities) and 12 (Responsible Consumption and Production), by addressing food waste and promoting environmentally responsible product development.

Strategic Actions / Operations

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, the Cyprus University of Technology (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.

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.

Outreach

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.

2023

Scientific Publications related to SDG 2* = 34

*During the period 2019-2023

Citation impact_ SDG2*: 2.80

*Annual average during the period 2019-2023

R&D activities (funded projects)

  • Title: European Union’s REKonstructed content in 3D
  • Acronym: EUreka3D
  • Funding framework: DIGITAL
  • Abstract: This program collaborates with UNESCO and Professor Ioannides hold the UNESCO Chair on Digital Cultural Heritage at the Cyprus University of Technology. UNESCO’s mission is to contribute to the building of a culture of peace, the eradication of poverty, sustainable development and intercultural dialogue through education, the sciences, culture, communication and information. Moreover, it takes into account and contributes to the gender equality, Climate action and life below water
  • Title: Co-curating in the Phygital Museum and the creation of alternative narratives and transcultural “voices” towards developing inclusive and sustainable museums
  • Acronym: Erasmus+ ExhiBIT
  • Funding framework: ERASMUS+
  • Abstract: The Erasmus+ Project Co-curating in the Phygital Museum emphasizes co-curatorship through “phygital” strategies, blending physical and digital experiences to foster broader visitor engagement in multicultural, post-pandemic museum spaces. Aligning with the EU’s Digital Education Action Plan (2021–2027), the ExhiBIT project supports Creative and Cultural Industries (CCI) professionals in enhancing digital skills and pedagogical approaches to promote social inclusivity. By advancing co-curatorship practices, it facilitates dialogue with underrepresented societal groups to collaboratively shape inclusive and participatory museum environments.

«POST-DOCTORAL» Research Programme Funding Call 2023

Building on initiatives launched in 2020-21, the University continues its commitment to strengthening research through internally funded programs, including the Post-Doctoral Program. In line with its mission to advance Research, Excellence, and Innovation, the program’s primary objective is to attract and support highly talented postdoctoral researchers with the potential for impactful, independent research. The proposals submitted for postdoctoral research are aligned with the 17 Sustainable Development Goals. The table below illustrates the projects aligned with Goal 2:

  • Title: The “End Life” of the Commanaria Grape Pomace Becomes the New Beginning: Exploring its Potential Use as a Source of Cosmecautical Sunscreen Agent for its Antioxidant and Photoprotective Properties
  • Αcronym: Grape SunPro
  • Faculty: Geotechnical Sciences and Environmental Management
  • Abstract: This project, grounded in the circular economy, aims to develop a new generation of sunscreens by repurposing agri-food waste from Commandaria production in Cyprus. It focuses on extracting polyphenols—a natural source of UV protection and antioxidants—using eco-friendly solvents and ultrasound-assisted techniques to maximize recovery. The polyphenol-rich extract will be integrated into sunscreen formulations to enhance UV protection and stability. This research supports sustainable practices and innovation, aligning with SDGs 2 (Zero Hunger) and 11 (Sustainable Cities and Communities), by addressing food waste and promoting environmentally responsible product development.
  • Title: Understanding Attentional Biases related to Illness Anxiety
  • Αcronym: Un-BIAS
  • Faculty: Health Sciences
  • Abstract: The Un-Bias project addresses illness anxiety (IA), a condition marked by excessive fear of serious illness, through an eye-tracking study to explore attentional biases towards health-threatening information. By validating experimental stimuli and assessing co-occurring emotional factors, this research aims to strengthen the evidence base for IA and guide future studies in clinical populations. Findings will help inform healthcare providers, improve diagnostic criteria, and support targeted interventions, aligning with SDG 3 (Good Health and Well-being) by enhancing mental health understanding and care. The program also supports researcher development, contributing to the academic community and public health knowledge.

Strategic Actions

Free Meals

Undergraduate and postgraduate students may receive free daily meals offered by the Holy Metropolis of Limassol, based on their socioeconomic status.

Applications are submitted at the start of each academic year through a process coordinated by the University’s Studies and Student Welfare Service.

https://www.cut.ac.cy/students/student-welfare-and-support/free-meals/

Food Vouchers

The Student Welfare Association collaborates with Alphamega Hypermarkets (alphamega.com.cy) to provide monthly food and essential items to 21 students. Additionally, for several years, six individuals have received monthly food packages. In emergencies, additional food packages are requested from KEPAKY (sofocleousfoundation.org) or Alphamega. The University’s Student Union also organizes initiatives to support students in need.

https://www.cut.ac.cy/students/student-welfare-and-support/financial-aids/

https://www.cut.ac.cy/students/student-welfare-and-support/