Cyprus has approved a new grant scheme to help businesses reduce food waste and other environmental impacts, supporting a shift toward “zero waste to kitchens.” The Cabinet endorsed the initiative, proposed by the Ministry of Agriculture, Rural Development and Environment, under the EU’s de minimis state-aid framework.
The scheme is designed to help businesses prevent waste at its source while improving their environmental performance. It also aims to build a stronger culture of waste prevention across the country’s business community.
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Supporting Europe’s 2030 Waste-Reduction Goals
The initiative aligns with the priorities of the European Green Deal and targets set out in the revised Waste Framework Directive (2025/1892/EC). Those targets call for food waste in processing and manufacturing to fall by 10% by 2030. For retail, food services and households, the goal is a 30% reduction in food waste per capita, collectively.
For participating businesses, the scheme offers financial support for measures that can reduce avoidable waste and help embed more sustainable operating practices.
Who Can Apply And How Much Support Is Available
The grant scheme is aimed primarily at businesses in the food-service sector, catering providers and selected manufacturing categories—specifically, bakeries and confectionery businesses.
Eligible businesses can receive a grant covering 80% of eligible costs, up to a maximum of €20,000 per business. The grant amount will depend on the number and type of eligible measures implemented.
A Pilot Launch Is Planned For 2027
The scheme is expected to launch as a pilot in 2027, with an estimated budget of €100,000 from the Department of Environment. The initial funding is intended to support approximately five to 10 businesses.
Authorities plan to assess the results after the first cycle. The findings will inform any changes to the scheme and whether it should continue or expand in subsequent years.
Why The Initiative Matters
Reducing food waste can deliver both environmental and economic benefits. Preventing waste at its source can help businesses use resources more efficiently, while supporting Cyprus’s progress toward its binding 2030 waste-reduction targets and its transition to a circular economy.
The scheme is also intended to encourage best practices, strengthen participating businesses’ environmental credentials and lay the groundwork for more sustainable food-service and manufacturing sectors. Its annual evaluation could provide practical evidence for improving or broadening similar measures in the future.
The scale of the challenge is significant. In 2023, the EU generated approximately 130 kilograms of food waste per person across the supply chain. Restaurants, food services and retail accounted for 18% of the total.







