NET ZERO

Location: Nicosia
Country: Cyprus
Contact Information: [email protected]
Website Address: Link

The initiative aims at addressing the much-needed shift towards sustainability in the HoReCa (Hotels, Restaurants, Cafes) sector. The activities are structured around three major targets

  • energy saving practices and the reduction of CO2 emissions;
  • water saving practices;
  • shift towards a sustainable supply chain through sustainable procurement practices and promotion of circular economy practices.

Thematic Area – Digitalisation
Thematic Sub-category –

  • Sustainable Mobility
  • Renewable & Alternative Energy Sources
  • Waste management

Type of Actor/Agent – NGO
Typology of Green Urban Site – Tourism facilities.

Green City Elements: 

  • Smart Governance
  • Citizen Engagement
  • Co-creation in Urban Planning
  • Artificial Intelligence

Engagement and Consultation:
Target Groups – Citizens
Public Engagement – Was not applied.
Consultation Tools Used –

Innovation and Impact:

This initiative focuses on driving sustainable transformation in the HoReCa sector. It revolves around three key objectives: (1) implementing energy-saving measures and reducing CO2 emissions, (2) conserving water, and (3) transitioning to a sustainable supply chain by adopting sustainable procurement and circular economy practices. Aligned with the UN’s Sustainable Development Goals and the EU’s Greenhouse Gas (GHG) Directive, this program encourages the HoReCa sector to embrace sustainability. It emphasizes tracking resource consumption reductions, introducing practical sustainability solutions, and compensating for GHG emissions. A handbook is accessible, offering ideas and strategies to companies on measures they can adopt to enhance their sustainability and progress towards achieving net-zero emissions.
Expected Impact Medium
Level of Scale of Innovation 3

Budget and Analysis:
 Budget Spent, Source of Money: n/a
Benefits: Well-being benefits (such as people’s perception of increased biodiversity and improved visual quality of the environment), Creation of green jobs and business opportunities.
Challenges: The Net Zero project faces challenges in reducing energy and water consumption, promoting sustainable supply chains, and accurately tracking emissions. This involves navigating energy crises, implementing conservation practices in the HoReCa industry, engaging suppliers in sustainability, balancing costs, and aligning with international standards. Success depends on effective training, monitoring, and collaborative efforts among stakeholders.

Resources and Transferability:
Teaching Materials/Resources: Link
Personal Skills Required: High
Non-discriminatory Principles: n/a
Transferability Potential: High