A survey by the National Food Chain Safety Office (Nébih) found a 37.2% decrease in avoidable food waste in Hungary over the past nine years.
The Nébih has been tracking the amount of food waste generated by Hungarian households since 2016; 151 households participated in the survey conducted at the end of 2025, which involved examining the food waste habits of more than 400 consumers.
According to the findings, the average Hungarian household generates 60.7 kilograms of food waste annually, which amounts to approximately 576,000 metric tons nationwide.
More than half of this—56.5%, or 34.3 kilograms per person per year—is unavoidable waste, such as bones, eggshells, or coffee grounds.
34.3% of all food waste—20.8 kilograms per person per year—could be avoided, meaning it constitutes actual waste. Nationwide, households generate nearly 200,000 metric tons of avoidable food waste annually.
Although this is a significant amount, it represents a major improvement compared to 2016 data, as total food waste has decreased by 10.8% and food waste by more than one-third over the past nine years.
Ready-to-eat meals, fresh fruits and vegetables, and baked goods continue to account for the largest share of food waste.
These three food groups account for more than three-quarters of all avoidable food waste. At the same time, food waste from ready-to-eat meals continued to decline at an encouraging rate, amounting to 7.7 kilograms per person in 2025—roughly 1 kilogram less than the 2024 figure.
The study also highlighted that the most common causes of food waste have remained unchanged for years. The majority of discarded food ends up as waste because it was forgotten, too much was purchased, or more food was prepared than was needed.
Food waste generated by Hungarian households remains below the European average, but significant efforts are still needed to reduce it further.
This is especially true if the country wishes to meet the European Union’s target published last year, which calls for reducing food waste generated by households and the food service sector by at least 30% by 2030 compared to the average for the 2021–2023 period.
Nébih emphasized that the 10-year “Zero Waste” program will continue in 2026 to help the public minimize food waste through numerous awareness-raising activities, educational materials, and practical advice.
Via MTI, Featured image: Pexels
