EVENTS: Corfu pilot action promotes Circular Economy and Sustainable Food practices through community participation
On 15 May 2026, the Municipality of Central Corfu & Diapontian Islands successfully implemented the pilot action “Corfu Circular Food Initiative” in Corfu, Greece, within the framework of the CIRCUS project, co-funded by the Interreg IPA ADRION Programme.
The pilot action was organised at Faliraki and the Corfu Scouts Headquarters in cooperation with the Corfu Food & Wine Festival, under the thematic pillar “Cycle”, dedicated to circular economy, sustainable food management and food waste reduction.
Two days before the event, the Municipality organised a press conference with the participation of local media representatives, presenting the objectives of the CIRCUS project and inviting the local community to actively engage with the pilot action and its sustainability goals.
The initiative brought together students, teachers, local authorities, chefs, producers, environmental organisations and citizens in an open experiential event focused on sustainability, environmental awareness and community participation.
The event opened with a welcome address by Nikos Vradis, Deputy Mayor for European Programmes and Culture of the Municipality of Central Corfu & Diapontian Islands, who highlighted the environmental and economic importance of recycling, waste reduction and responsible everyday choices.
During the event, the Municipality also presented the philosophy and objectives of the CIRCUS project, emphasising the importance of circular economy principles for island communities and local development. Discussions focused on environmental responsibility, sustainable resource management and the need to strengthen awareness through education and active citizen participation.
Professor Iosif Bondetsagias introduced students to the core principles of circular economy and environmental responsibility, while Professor Iosif Polenakis of the Ionian University and scientific coordinator of the CIRCUS project presented the project’s objectives and underlined the role of cooperation, innovation and education in building more sustainable models of production and consumption.
An important contribution was also made by Dimitris Fanariotis, representative of the Corfu Ecology Club, who presented the principles of Regenerative Agriculture and the activities of the KOISPE community garden, including coffee recycling and the reuse of organic materials for soil improvement and sustainable cultivation practices.
The President of the Corfu Chefs’ Club, chef Spyros Voulismas, demonstrated how fruits and vegetables that are often discarded can be transformed into jams and chutneys, encouraging students to see food surplus and imperfect products as valuable resources through creativity and sustainable gastronomy.
Experiential composting activities helped participants understand how organic waste can return to the soil as natural fertiliser, reinforcing the practical dimension of circular economy principles.
Local olive oil producer Spyros Dafnis from The Governor introduced participants to circular economy practices in olive cultivation, explaining how production residues can be reused within the olive grove ecosystem, promoting a “zero waste” approach to agricultural production.
The Agri-Food Partnership of the Region of Ionian Islands contributed with interactive educational activities and games for students based on the principles of Reduce, Reuse and Recycle, promoting awareness around food waste and responsible consumption.
Participants also had the opportunity to taste jams and chutneys prepared live during the event, together with local products offered by Lazaris Distillery & Artisan Sweets and olive oil from The Governor, connecting sustainability with local gastronomy and cultural identity.
The pilot action attracted strong participation from both local residents and international visitors, demonstrating the growing interest in sustainable food practices and circular economy initiatives across the Adriatic-Ionian region.
Through the cooperation of institutions, educators, professionals and citizens, the Corfu pilot action became a vibrant celebration of nature, knowledge and local flavours, delivering a simple but meaningful message:
A more sustainable future begins when knowledge, local traditions and everyday choices come together.
