Zero Waste HoReCa projects for Cyprus and Malta
The initiative aims at addressing the much needed shift towards sustainability and economic empowerment in the HoReCa (Hotels, Restaurants, Cafes) sector. The activities are structured around three major targets (1) energy saving practices and the reduction of CO2 emissions (2) water saving practices and (3) shift towards a sustainable supply chain through sustainable procurement practices and promotion of circular economy practices.These efforts help businesses reduce their environmental impact as well as their operating costs, leading to their economic empowerment and creating employment opportunities. The initiative is in line with the UN’s SDGs and the EU’s GHG Directive targeting the shift of the HoReCa sector towards sustainability. The initiative supports monitoring the resource usage reduction, introducing solution-oriented sustainability practices and the offsetting of GHG emissions.
Responsible Businesses Network
Businesses are inducted into the network through visits by members of the Zero Waste HoReCa team. The team asks the businesses a series of questions to gauge the current situation of the business. These are filled in using a template. A guide is available to provide inspiration to the businesses on practices they can implement to become more sustainable and move closer to the goal of net zero emissions. The guide is available below:
Our members:
Activities for Zero Waste HoReCa:
● Energy Saving Practises
In the face of the predicted upcoming energy crisis, supporting businesses in reducing their energy consumption is vital for reducing their costs and contributing to reducing the climate crisis. Training and awareness raising on issues related to energy consumption and ways of reducing it will be implemented. The performance of the network members will be tracked through their practices.
● Water Saving Practises
Water demand is predicted to increase due to climate change decreasing rainfall and water reserves. The HoReCa industry consumes large amounts of water, meaning that their application of water saving practices could make a positive impact on the water crisis. Training and guides will be provided with information on how to reduce their water consumption. The water consumption of these members will be tracked through the practices they implement.
● Sustainable Supply Chain
Research suggests that two thirds of a company’s footprint lies with its suppliers. Therefore, targeting a businesses’ procurement practices to make them more sustainable, can help significantly reduce this footprint. These sustainability practices take into account the entire life cycle of the products being procured and try to minimize impact wherever possible.
Emissions tracking
Businesses can estimate the emissions they produce, and how this changes with the practices they implement, by using indicators international literature sources.
How to become a member:
Simple!
No cost!
Contact us! At: [email protected]
Zero Waste HoReCa – Seed Funding Competition Awards 2025
Cyprus
The “Zero Waste HoReCa Champions 2026” in the medium-sized enterprises category are:
• Sustainability Award – Poseidonia Beach Hotel
• Innovation Award – St.Raphael Resort & Marina
• Social Responsibility Award – Louis Ledra Beach
• Environmental Responsibility – Capo Bay Hotel
• Environmental Responsibility – Atlantica Sungarden Beach
The “Zero Waste HoReCa Champions 2026” in the small enterprises category are:
• Sustainability & Supply Chain Award – Liven Cyprus
• Innovation/Social Innovation – True Heart Café
• Environmental Responsibility – Garden Kamara Holiday Home / Bee & Embroidery Museum
• Environmental Responsibility – Nick’s Coffee Bike
• Praise – Rising Star – Stes Koroues
Zero Waste HoReCa Champions Awards 2026Malta
The 15 winners are:
- D’Orsini
- Best Gyms Malta
- D Centre
- Oxygen Lounge
- Andrew’s
- Café Royale
- St.Lawrence Community Centre
- St.Lucija Community Centre
- Gellateria
- Camilleri Catering
- Caritas NGO
- Hotel Pallazzo Bettina
- Amigos
- Square Café
- Local Council of Birgu
The Maltese city of Birgu was officially announced as the First Sustainable HoReCa Community of Malta, highlighting the strengthened collaboration between the community and local hospitality and catering businesses in the area.
The initiative builds on AKTI’s broader sustainability work, including projects such as UrbanSustainability,RESisles, and CoRES, which focus on climate resilience and sustainable development.
