Who We Are

Unique Eco Green was created with a vision to participate in solving the growing environmental challenge.

Christou Dimitris and Tsetssos Ilias, with studies in Information Technology (IT) and International & European Relations, set an example by serving the core values of the company.

Environmental sensitivity, innovation, innovation, circular economy and dedication are values that reflect the company’s vision, while at the same time it is a commitment of the company and the entire Unique Eco Green team, with the unique goals of creating a sustainable and “greener” tomorrow as well as the satisfaction of the company’s customers.

Our vision

UNIQUE ECO GREEN envisions and designs a future where waste ceases to exist as an unprocessable material that affects quality of life and sustainability.
It is our obligation to invent ways and means that minimise our ecological footprint and aim for everyday practices that protect the environment.

WORLD SITUATION

Food Waste: a Critical Challenge for Global Sustainability and Climate Change

The United Nations Food Waste Report / 2021 estimates that around 650 million tonnes of food waste will be wasted. people are on the verge of starvation while at the same time 930 million tons of food is thrown away as waste. According to the International Energy Agency (IEA), 37.4 billion tonnes of CO2 (Carbon Dioxide) emissions come from all sectors of human activity. They will have to be reduced by 43% by 2030 compared to 2019 in order to have any hope of meeting the 1.5 degrees Celsius limit set by the Paris Agreement. Challenges arising from modern lifestyles and new habits in emerging economies are expected to significantly increase the rate of food waste, creating a new field of action for the food industry over the next eight years and putting the food waste management sector at the centre of attention. According to research by Acute Market Reports, the global food waste management market was valued at approximately $67 billion in 2022 and is expected to register a compound annual growth rate (CAGR) of 5.4% from 2023 to 2031.

  • One third (1/3) of the world’s food production ends up in landfills.
  • Trucks carrying food waste emit carbon dioxide.
  • Landfills emit methane and toxic substances into the water table.

THE SITUATION IN GREECE

One of the major problems in the food sector in recent decades has been food waste. According to the results of a survey conducted by the Institute for Research on Consumer Goods Retailing, in the period 5-11 November 2021 with a sample of 1,000 consumers from all over Greece, there is a high rate of food waste in Greek households, which averages 6%. In fact, only 29% of households say they do not waste any food at all.

According to IELKA, the majority (60%) declare that they waste up to 10%, 9% from 10-25% and 2% over 25%. These figures show that household food waste is more than 300,000 tonnes of food per year. This amount corresponds to the annual consumption of 200,000 consumers, which is indicative of the importance of the issue. These figures are consumers’ own estimates, which have historically been shown to be generally lower than actual wastage.

As regards the main food categories where wastage occurs, the problem is mainly found in the fruit and vegetables categories where almost 7 out of 10 consumers (68%) say they are wasting, followed by bread and bakery products at 58%, cold cuts at 37%, dairy products at 29%, sweets and snacks at 28%, milk at 27%. Less wastage is recorded in dry food, rice, pasta, pulses at 15% due to the longer shelf life of the products and meat-fish at 14% due to the higher value per kilo of the products.

* (Comparative data with other countries):However, it should be noted that compared to other countries, such as the USA, the data are more encouraging. According to Movinga’s 2019 survey, most countries in Western Europe and America record higher percentages, such as USA 24%, Canada 18%, Great Britain 15%, France 14%, Belgium 14%, Italy 13%, Austria 13%, etc. According to Movinga’s 2019 survey, most countries in Western Europe and America record higher percentages, such as USA 24%, Canada 18%, Great Britain 15%, France 14%, Belgium 14%, Italy 13%, Austria 13%, etc.

With regard to hotels and tourist establishments, the new NAP takes into account tourism and in particular the intensity of waste generation and its resulting management by proposing, inter alia

  • The start of separate collection of biowaste under the responsibility of large hotel units and similar large producers (such as camping etc.) during the tourist season , with simultaneous consideration of
    the possibility of managing them within the hotel/tourist units.
  • The implementation of the Pay As You Fly system for the waste of hotel units, in order to reward
    those who are implementing effective waste reduction/ and autonomous waste management programmes
    waste with a direct impact on the reduction of municipal fees.

LAW NO. 4819, 23/07/2021 , OFFICIAL GAZETTE 129
“Integrated framework for waste management” with emphasis on the articles:

  1. Article 20 (Food waste)
  2. Article 35 (Protection of human health and the environment)
  3. Article 36 (Costs) – According to the principle that the Ripper pays
  4. Article 37 (Establishment of a “pay as you fly” system)
  5. Article 38 (burial fee)
  6. Article 53 (Registration Creation of Electronic Waste Register)
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