[AP]
Greece is pushing to overhaul food waste management in its hospitality and food service sectors (so-called HoReCa industry), with a new action plan, estimating that 250,000 of the 430,000 tons of bio-waste generated annually could be collected and processed within five years.
The plan, commissioned by the Environment Ministry, proposes reducing food waste by 30% by 2029 and 60% by 2031. It would require hotels to contribute €0.10 per guest night and restaurants to contribute 0.1% of their annual turnover to fund a collective waste management system estimated to cost €29 million in its first year, rising to €55 million after five years.
Greece already mandates separate bio-waste collection for hotels above 100 beds and mass catering businesses, yet implementation remains uneven. Only eight composting facilities currently operate nationwide.
The plan calls on businesses to audit kitchen waste, set reduction targets, and train staff.