Corfu Food & Wine Festival: From Waste to Sustainability – A Message for Corfu
Corfu, May 15, 2026 – The 8th Corfu Food & Wine Festival continues its journey in 2026 through three thematic pillars – Hearth, Circle, and Roots – highlighting gastronomy as an experience of culture, sustainability, memory, and human connection.
As part of the ‘Circle’ theme, an open experiential event dedicated to the circular economy, sustainable food management, and reducing food waste was held on Friday, May 15, at Faliraki, specifically at the Scout Camp. This initiative was organized by the Corfu Food & Wine Festival in collaboration with the Municipality of Central Corfu and Diapontia Islands, within the framework of the European CIRCUS project of Interreg IPA ADRION. It was primarily aimed at students, children, and families in Corfu.
High Participation and Educational Activities
Participation was particularly high, with students, residents, and foreign visitors attending presentations, participating in experiential activities, and learning in practice how food, nature, and daily habits can be linked to sustainability and respect for the environment, while also enjoying local products and flavors of Corfu.
The event opened with a greeting from the Deputy Mayor of European Programs and Culture, Nikos Vradis, who referred to the economic importance of recycling, waste reduction, and the environmental footprint left by daily choices. The theme was further developed by Professor of Environment Iosif Bodetsagias, who presented the basic principles of the circular economy in a simple manner.
Creative Food Utilization and Regenerative Agriculture
Subsequently, the President of the Corfu Chefs’ Club, Chef Spyros Voulismas, presented to the children the creative utilization of food through the preparation of jams and chutneys from fruits and vegetables that often end up in waste, showing that even what is left over can acquire new value.
Dimitris Fanariotis, representative of Bio7Nisa, also intervened, focusing on the principles of regenerative agriculture and the actions implemented by the non-profit company in the KOISPE garden, presenting practical coffee recycling and reuse of organic materials to enhance soil health and sustainable cultivation.
The cycle of presentations concluded with Professor of Informatics at the Ionian University and scientific director of the CIRCUS project, Iosif Polenakis, who presented the program’s objectives and emphasized the importance of cooperation, education, and innovation for transitioning to more sustainable patterns of life and production.
Composting, Olive Cultivation, and Interactive Learning
Composting presentations were held in the outdoor areas of the Scout Camp, giving students the opportunity to learn how organic residues return to the earth as natural fertilizer.
A special moment was the participation of olive grower Spyros Dafnis from The Governor olive oil craft, who spoke about the history of the olive and presented circular economy practices in olive cultivation, explaining how production residues can be reused in the olive grove.
The Agri-Food Partnership of the Ionian Islands Region participated with informative and interactive activities around the principles of Reduce, Reuse, Recycle, as well as with a special educational game for high school students on reducing food waste.
Local Flavors and a Clear Message
Attendees tasted the jams and chutneys prepared on the spot, as well as products from Lazaris Distillery & Artisan Sweets, and also experienced The Governor’s extra virgin olive oil, through an experience that connected gastronomy with local tradition, quality, and sustainable production.
The message of the day was clear: food waste is not only an economic issue but also a significant environmental challenge, especially for island regions such as the Ionian Islands. And change can start with the smallest daily choices.
