EU Food Loss and Waste Prevention Hub

The project, implemented in 2023 and 2024 under the SMP-FOOD-2022 funding scheme, brought together five Hungarian partners: the University of Veterinary Medicine Budapest (UVMB), the Hungarian Food Bank Association (HFBA), InDeRe Research Institution, Munch.hu, and Alimentis Ltd.

This initiative supported the development of a redistribution system for food surpluses generated by restaurants, events, and public catering facilities. It represents a significant innovation in the Hungarian food donation system, requiring a fundamentally different logistics compared to packaged food redistribution. The project not only facilitated the creation of an operating protocol for the system but also ensured a high level of food safety — an essential aspect for cooked meals. This was achieved through the installation of blast chiller equipment at school canteens and the Food Bank to enable rapid cooling. Since the program's launch in 2023, it has saved 220,000 portions of food, equivalent to 88 000 kilograms.

Through the MunchCharity / Food For Free smartphone application, the project also tackled the redistribution of food surpluses, particularly those generated in smaller quantities. This approach enabled direct connections between surplus food and people in need via the app. Charity organizations often lack the capacity to collect small amounts of surplus, making this an innovative and efficient solution. Since 2023, this initiative has successfully redistributed 30,000 kilograms of food.

A comprehensive food waste analysis and an awareness campaign was conducted in 10 school canteens to measure the extent of the problem and educate children about the volume of food waste they generate. The results of the measurement suggest that a significant proportion (27%) of food remains unserved in Hungarian canteens, while children return 23% of the food on their plate. Project experts observed that sustainable progress requires more than short-term interventions and awareness-raising programs; long-term engagement from all stakeholders in the catering sector is essential. Consequently, the project successfully engaged a broad range of stakeholders, including public authorities, commercial organizations, educational institutions, consumers, and civil society.

The project team is eager to share further insights and collaborate with interested organizations, researchers and practitioners.

For further information, contact Gyula Kasza, the project's coordinator, at kasza.gyula@univet.hu