The Neglected Child? Persistent Low Food Waste Records in the Hungarian Hospitality Industry

Food waste in the hospitality industry is one of the major contributors to food loss and waste globally yet little attention is being paid to addressing the issue. In the European Union alone,88 million tonnes of food waste are generated annually and this figure is just a rough estimate due to insufficient and unreliable data from the region. Hungary reports persistently low levels of food waste within its hospitality sector raising questions on the accuracy of these figures. This study seeks to therefore find the reason behind the low figures to determine if its as a result of effective waste management practices or a case of underreporting. The data used in the study was retrieved from EUROSTAT 2022 reports of the restaurant and food service sector. It was used to compare Hungarian hotel waste quantities with those of other European member states to identify existing gaps in their reporting mechanisms. The findings reveal that while national campaigns promoting sustainable consumption as well as the existence of a conservative food culture, may have yielded to a decrease in food waste, disparities between policy formulation and implementation,lack of proper waste management machinery, and probability of underrreporting prevent accurate assessment. The study points out the need for robust data collection and documentation from all memeber states.A recommendation is made on the use of more consumer-friendly food waste management procedures and integration of sustainable food consumption practices into the national education curriculum.