[ Pilot Deployments ]
Three Mediterranean pilots. One indicator framework.
CIRCULARIS validates its indicators in three complementary settings: a multi-island tourism destination, a coastal marine protected area, and a wholesale distribution network. Together they cover urban and rural contexts, SMEs and larger chains, restaurants, hotels, retailers, catering, food producers and port suppliers.
Pilot 1 – Cyclades Chamber of Commerce (KETAN), Greece
Pilot 1 – Cyclades Chamber of Commerce (KETAN), Greece
The pilot focuses on circular food systems and tourism across five Cycladic islands—Santorini, Mykonos, Naxos, Syros and Paros. Its aim is to reduce food and packaging waste, strengthen local sourcing, and introduce harmonised circular economy (CE) indicators and digital monitoring tools. Its expected impact is improved measurement and reduction of seasonal food waste, greater adoption of CE practices and eco-certification, and stronger integration of circularity into local governance and island-level action plans.
Target groups: The pilot engages hotels, restaurants, tavernas, catering services, markets and food producers, as well as municipalities, tourism organisations, waste authorities and local food producers. The wider network includes hundreds of businesses participating in mapping and stakeholder activities, with 150 businesses directly involved in the pilot implementation.
Pilot 2 – Capo Milazzo Marine Protected Area (AMP), Italy
Pilot 2 – Capo Milazzo Marine Protected Area (AMP), Italy
The pilot addresses marine pollution caused by unsustainable food and packaging practices in the Capo Milazzo coastal area. It aims to develop and validate CE indicators adapted to SMEs, improve packaging reuse and recycling, and connect food-system practices with measurable marine environmental impacts. Its main impact will be reduced waste and marine pollution, more sustainable procurement and consumer behaviour, and the development of circular business models and municipal plans that can be replicated in other protected coastal regions.
Target groups: The pilot involves a broad coastal stakeholder ecosystem, including restaurants, hotels, tourism operators, ports, agri-food suppliers, waste managers, packaging providers, NGOs and tourists. Around 150–180 stakeholders will be engaged in the baseline and indicator co-design process, while 5–7 businesses will participate directly in the real-life pilot.
Pilot 3 – Best Value Ltd, Limassol, Cyprus
Pilot 3 – Best Value Ltd, Limassol, Cyprus
The pilot focuses on circularity in wholesale food supply and the HO.RE.CA. sector, using Best Value’s Limassol wholesale store as the main demonstrator. It aims to identify and reduce circularity gaps in packaging, food waste, procurement and logistics, supported by a Digital Product Passport, CE dashboard and AI-assisted monitoring. Its main impact is to improve recycling and reusable packaging, reduce waste and expiry losses, encourage more sustainable purchasing through behavioural incentives, and demonstrate closed-loop logistics and scalable circular wholesale practices.
Target groups:
The main target groups are suppliers, retailers, hotels, restaurants, catering businesses and other HO.RE.CA. customers. The pilot specifically seeks to involve these actors across the supply chain rather than focusing only on Best Value’s internal operations. Feedback from 150+ HO.RE.CA. client interactions will be collected to assess the adoption and effectiveness of circular practices.
Pilot 1 – Cyclades Chamber of Commerce (KETAN), Greece
The pilot focuses on circular food systems and tourism across five Cycladic islands—Santorini, Mykonos, Naxos, Syros and Paros. Its aim is to reduce food and packaging waste, strengthen local sourcing, and introduce harmonised circular economy (CE) indicators and digital monitoring tools. Its expected impact is improved measurement and reduction of seasonal food waste, greater adoption of CE practices and eco-certification, and stronger integration of circularity into local governance and island-level action plans.
Target groups: The pilot engages hotels, restaurants, tavernas, catering services, markets and food producers, as well as municipalities, tourism organisations, waste authorities and local food producers. The wider network includes hundreds of businesses participating in mapping and stakeholder activities, with 150 businesses directly involved in the pilot implementation.
Pilot 2 – Capo Milazzo Marine Protected Area (AMP), Italy
The pilot addresses marine pollution caused by unsustainable food and packaging practices in the Capo Milazzo coastal area. It aims to develop and validate CE indicators adapted to SMEs, improve packaging reuse and recycling, and connect food-system practices with measurable marine environmental impacts. Its main impact will be reduced waste and marine pollution, more sustainable procurement and consumer behaviour, and the development of circular business models and municipal plans that can be replicated in other protected coastal regions.
Target groups: The pilot involves a broad coastal stakeholder ecosystem, including restaurants, hotels, tourism operators, ports, agri-food suppliers, waste managers, packaging providers, NGOs and tourists. Around 150–180 stakeholders will be engaged in the baseline and indicator co-design process, while 5–7 businesses will participate directly in the real-life pilot.
Pilot 3 – Best Value Ltd, Limassol, Cyprus
The pilot focuses on circularity in wholesale food supply and the HO.RE.CA. sector, using Best Value’s Limassol wholesale store as the main demonstrator. It aims to identify and reduce circularity gaps in packaging, food waste, procurement and logistics, supported by a Digital Product Passport, CE dashboard and AI-assisted monitoring. Its main impact is to improve recycling and reusable packaging, reduce waste and expiry losses, encourage more sustainable purchasing through behavioural incentives, and demonstrate closed-loop logistics and scalable circular wholesale practices.
Target groups:
The main target groups are suppliers, retailers, hotels, restaurants, catering businesses and other HO.RE.CA. customers. The pilot specifically seeks to involve these actors across the supply chain rather than focusing only on Best Value’s internal operations. Feedback from 150+ HO.RE.CA. client interactions will be collected to assess the adoption and effectiveness of circular practices.