In the context of the current need to reduce carbon dioxide emissions and in accordance with the requirements of new legislation (4819/2021) regarding food waste management, we sought the co-funding of the European Union, from the Single Market Program (SMP), to develop and materialize the Stop-Waste project. The project focuses on the categorization and analysis of food waste with the ultimate goal to reducing it and creating new consumption patterns for the tourism industry, which in turn will lead to the reduction of carbon emissions to the environment. More specifically, the project will enable the further development of an innovative application, which eases the fast and reliable recording of food waste produced during the operation of a hotel in 3 simple steps.

In the context of the Stop-Waste project, the use of the application will allow 10 hotels to effortlessly record their food waste, thus be compliant with the recent legislation. In addition, these hotels will receive special mentorship, regarding food management from the moment of procurement to the disposal of their waste. Through this process, it is planned to develop food waste KPIs and mitigation guidelines, which will be accessible to all through the project’s webpage, as well as provide informative material on food waste and new national and European legislation. We hope that our initiative will be a trigger for raising awareness and mobilizing Greek tourism on issues of sustainability and climate change.