The event venue DOMUS, located at ASTERIA Glyfada, has officially received the “No Food Waste” certification from TÜV Austria Hellas, in collaboration with the non-profit organization “Boroume – Saving Food, Saving Lives.”

This distinction recognizes DOMUS’s active commitment to reducing food waste and to adopting sustainable practices that align with international standards for environmental and social responsibility.

The “No Food Waste” certification scheme was developed to promote accountability, social awareness, and ethical business practices in food management. Through systematic measurements and continuously evaluated procedures, DOMUS has demonstrated the implementation of prevention and food utilization policies, along with a comprehensive management model for waste reduction—significantly minimizing its environmental footprint.

DOMUS’s “Zero Waste / No Food Waste” Food Safety Policy is structured around eight core pillars of strategic management:

Food Safety: Continuous improvement and implementation of the Food Safety Management System.
Customer Satisfaction: Ensuring excellence and memorable experiences at every event.
Continuous Improvement: Upgrading processes, technologies, and sustainability efforts.
Corporate Culture: Fostering awareness, responsibility, and teamwork in food safety.
Environmental Protection: Reducing emissions and supporting climate action.
Zero Waste HORECA: Implementing sustainable hospitality practices to minimize footprint.
No Food Waste: Reducing waste at every production and consumption stage.
Zero By-products: Responsible management of organic residues to avoid environmental impact.

This certification confirms DOMUS’s commitment to offering high-quality, eco-conscious services, while contributing to the United Nations Sustainable Development Goals (SDGs)—particularly Goal 12.3, which aims to reduce food waste by 50% by 2030.

With this initiative, DOMUS at ASTERIA Glyfada sets a benchmark for sustainable operations in the event and hospitality sector, embracing the principle that every meal has value and no food should go to waste.