Two distinct actions for its employees in Athens and Thessaloniki were carried out by TÜV AUSTRIA in Greece, in the context of Food Waste Reduction Week, in collaboration with the non-profit organization "Boroume – Saving Food, Saving Lives".
The aim of the initiatives was to raise awareness around food waste, strengthen responsible consumption, and encourage the active participation of its people in initiatives with a social and environmental impact.
In Athens, on September 23, 2026, the company's employees participated in the action "Boroume in the Kitchen", an experiential educational cooking workshop held at The Seminar Project of Giannis Loukakos, in Chalandri.
Under the guidance of a professional chef, the participants acquired practical knowledge and skills for reducing food waste and making better use of the available ingredients in their daily lives, through useful tips and recipes.
In Thessaloniki, on September 30, 2026, the employees of TÜV AUSTRIA in Greece participated in the action "Boroume at the Farmers' Market", contributing to the rescue and donation of usable surplus food from a farmers' market, which would otherwise be discarded.
The food that was collected was made available to the charitable organization "Praxi Agapis", contributing to the support of vulnerable social groups.
Participation in Food Saving Action Week 2026 adds to TÜV AUSTRIA in Greece's longstanding commitment to the prevention and reduction of food waste, according to the relevant announcement,
The company has been participating since 2020 in the "Alliance for the Reduction of Food Waste", while since 2013 it has consistently supported the work of "Boroume". At the same time, in collaboration with the organization, it has developed the private Certification Scheme "No Food Waste", strengthening its initiatives in this direction.
Through its two actions during Food Saving Action Week 2026, TÜV AUSTRIA in Greece gave its people the opportunity to actively participate in initiatives that connect environmental responsibility with social contribution, highlighting in practice the importance of preventing food waste and the responsible use of available resources.