Strength in Unity: The Stelios Hatzioannou Foundation, Boroume, and BCA College are joining forces for an awareness campaign on food waste and Zero Waste
An awareness and education initiative as part of the Loukas Hatzioannou Scholarships
An extremely important initiative to raise awareness and educate about food waste, sustainable food management, and Zero Waste took place today, Tuesday, March 31, on board the educational vessel M/Y Klelia 1, at Marina Zeas in Piraeus, organized by the Stelios Hatzioannou Foundation, in collaboration with the Boroume organization and BCA College, as part of the Loukas Hatzioannou Scholarships.
The goal of the initiative was to inform and raise awareness among the scholarship students of the “Yacht Chef” program about the environmental, social, and economic dimensions of food waste, as well as to highlight practical solutions for reducing it, both professionally and in daily life.
The event was organized into two (2) main sections, combining theoretical information with practical applications. In the first section, Alexandros Theodoridis, founding member and administrator, along with Thodoris Marokos, head of the Food Rescue & Donation program at the organization Boroume, presented the organization’s work and mission, as well as critical data illustrating the extent of the food waste phenomenon. Specifically, it was noted that food waste accounts for approximately 10% of global greenhouse gas emissions, while an average family may lose between €600 and €1,000 annually due to food they discard. At the same time, it was emphasized that 11.2% of the population in Greece faces food insecurity, highlighting the significant social dimension of the issue. The presentation concluded with an open discussion between speakers and participants, fostering dialogue and the exchange of views on everyday practices that can substantially contribute to reducing waste.
In the second session, BCA College professor and chef Vasilis Athanasiou presented the Zero Waste philosophy, with an emphasis on utilizing surplus fruits and vegetables. Through practical examples and applications, participants had the opportunity to learn creative ways to reuse raw materials, highlighting sustainable gastronomy as a modern and effective tool for reducing food waste.
As part of the initiative, the 60 meals prepared during the practical training session were donated to the organization “Piraeus Solidarity for All,” effectively bolstering food assistance for vulnerable social groups and demonstrating in practice the importance of utilizing food without waste.
This initiative is part of the Stelios Hatzioannou Charitable Foundation’s action plan, reflecting its ongoing and continuous commitment to implementing and supporting initiatives with a meaningful social and environmental impact, thereby empowering the next generation of professionals with knowledge and values that promote sustainability.
