Why this topic matters

Food waste is not just a “kitchen issue”. It has a real environmental and socio-economic footprint, contributing to climate pressure and undermining food security.
This session highlighted how sustainability can become part of both home cooking and professional kitchens—through realistic, implementable steps.

Our presence as Aegean Echoes

We were represented online by Chef Mary Drosou, a member of Aegean Echoes, who joined the event remotely from Syros.
With an active interest in sustainability and gastronomy with a social and environmental lens, Mary’s participation reinforces the importance of connecting culinary craft with nature protection and responsible nutrition.
Learn more about Mary here:
Mary Drosou — Aegean Echoes profile.

Key highlights from the session

The discussion explored questions we all recognize: What footprint does a single plate of food leave on the environment? How can we reduce waste without complicating everyday life? What does “sustainable eating” look like in practice?

• The session opened with Katia Lazaridi (Professor, Department of Geography, Harokopio University), focusing on the phenomenon of food waste,
  its environmental footprint, and the sustainable choices available to consumers.
• Then, Dimitris Tassioulas (Executive Chef, Olympos Naoussa) shared practical approaches to sustainable food management in the kitchen and
  highlighted the role of food engineering in hospitality and food service as a tool for innovation, efficiency, and environmental responsibility.

Book presentation: “20 Chefs Recommend”

A major part of the evening was the presentation of EEPf’s book:
“20 Chefs Recommend: Recipes & Secrets for Sustainable Diet and Zero Food Waste”.
The publication brings together leading Greek chefs from the national network of tourism businesses and dining venues awarded with the Green Key eco-label,
along with cookbook authors and educators—sharing actionable ways to reduce the environmental footprint of what we eat.

The book was presented by Nikos Petrou (President of EEPf and President of the Foundation for Environmental Education – FEE) and
chef Myrsini Lambraki (editorial advisor of the publication). A panel discussion followed with chefs who contributed recipes and ideas,
emphasizing that sustainability in gastronomy is not a trend—it’s a mindset, from responsible sourcing and collaboration with local producers to redesigning professional kitchens with zero-waste principles.

A special moment featured a zero food waste recipe and practical tips by Sakis Veneti, Executive Chef of Electra Hotels & Resorts.
The event concluded with a cocktail and finger food inspired by the zero food waste philosophy—bringing the message into real-life experience.

What we’re taking away (for professionals & everyday life)

Here are five practical directions we’re keeping from this session:

• Plan smarter: better shopping lists, menu planning, and portioning to prevent leftovers from becoming waste.
• Handle ingredients correctly: storage, rotation, and using items before they expire.
• Use the whole ingredient: stems, peels, leaves, and “less popular” cuts can become creative, delicious solutions.
• Choose with impact: seasonal and local options often help reduce waste and resource intensity.
• Build a culture: in professional teams especially—measure, improve, and redesign processes to reduce waste systematically.

Event information & useful links

• Date & time: Wednesday, 4 March 2026, 6:00–9:00 pm (local time)
• Venue: Electra Palace Athens, Navarchou Nikodimou 18–20, Athens 10557 (Metro: Syntagma)
• Host: Hellenic Society for the Protection of Nature (EEPf)
• Event page: Humanitix listing
• Streaming: via EEPf’s YouTube channel (with sign language interpretation):
  EEPf on YouTube
• Mary Drosou: Profile on Aegean Echoes