Drought conditions and the impacts of climate change render water management a critical priority for Cyprus, according to Antonia Theodosiou, the Commissioner for the Environment and Animal Welfare.
Speaking at the “Earth Hour 2025” event in Nicosia, which was co-organised by her office and various institutions, Theodosiou highlighted Cyprus as one of the most vulnerable regions in the European Union regarding its water balance.
This year’s “Earth Hour” in Cyprus aims to address pressing concerns related to food, energy, and water waste—three vital resources that are often undervalued. Theodosiou underscored that the issue of waste extends beyond mere environmental frameworks; it embodies a significant social responsibility.
“We must cultivate a new water culture, making conservation an intrinsic value rather than a response to scarcity,” she asserted.
Notably, Theodosiou pointed out that this year’s “Earth Hour” coincides with World Water Day. She emphasised that effective water management goes beyond mere infrastructure and policy; it requires respect, responsibility, awareness, and a commitment to cultural change.
“Our aquatic ecosystems—rivers, lakes, and wetlands—serve as essential life and balance systems. Unfortunately, they face threats and degradation,” she cautioned, highlighting the importance of protecting these ecosystems not only for ensuring clean water but also for preserving biodiversity, maintaining soil fertility, and fostering a healthy micro-climate.
The effects of climate change on the natural water cycle are becoming increasingly evident, Theodosiou noted, with the rising levels of greenhouse gas emissions contributing to severe weather events such as floods and droughts. She mentioned the consequences this has on agriculture, infrastructure, and public health, exacerbating inequalities in access to clean water.
The Commissioner advocated for sustainable water management as a matter of not only environmental necessity but also social justice and intergenerational responsibility.
Turning to food waste, Theodosiou provided alarming statistics, stating that the European Commission estimates approximately 58 million tons of food are lost or wasted annually in the EU, translating to 131 kg per person. In Cyprus, the situation is even more concerning, with each individual wasting an average of 294 kg of food each year—more than double the EU average.
Globally, the UN reports that over 1 billion meals are discarded daily, with food waste accounting for 16% of global greenhouse gas emissions. Theodosiou highlighted that “sustainability encompasses both minor adjustments and larger systemic changes.”
She encouraged individuals to adopt more sustainable daily practices, such as turning off taps while washing, minimising plastic use, switching to energy-efficient bulbs, reducing reliance on energy-intensive devices, and rethinking waste management strategies, particularly concerning food.
Source : CNA
