The European green deal and the farm to fork strategy : food waste in catering establishments in Cyprus and Malta

Abstract

For long enough, environment concerns have been lifted and discussed globally. The European Green Deal is one of the best inclusive long-term plans which tackles all sectors which affects climate change. Included in this new plan is the Farm to Fork Strategy which is a new strategy promoting sustainability throughout the whole food supply chain. One important sector targeted is food waste. In recent years, the problem of food waste has garnered the attention of many and has become a top priority to many countries including EU Member States. This study examines how the EU and the Farm to Fork Strategy is pushing countries to reduce their food waste levels by implementing new plans, policies, and initiatives. To do so, this research considers Cyprus and Malta as examples of EU Member States. An evaluation of the only Mediterranean small island Member States of the EU is made. This study focuses on catering establishments and discusses main initiatives and policies targeted to them to reduce food waste. Interviews with catering establishments from both countries have been made to evaluate the current situation. Moreover, interviews with authorities and administrative groups have also been made from both countries to evaluate current plans which are being implemented and any future policies which are being planned. It was concluded, that even if both have worked hard to raise awareness on the subject and initiated certain policies to tackle this issue in catering establishments, more must be done to achieve what the European Green Deal and Farm to Fork Strategy evaginates.