Shared goal, different paths

This article is available for reading in Trade magazin 2025/8-9.

The Hungarian Food Bank Association has successfully implemented several high-impact programmes in recent years. These include the ready-made meal rescue program, which was launched in 2023, in collaboration with the National Food Chain Safety Office (Nébih). Food Bank also regularly organises the Spring Collection. In May 2024 244 tonnes of food donations were collected in 410 stores. Another long-standing and successful project is the supermarket rescue, which collects vegetables, fruit and baked goods from 770 stores every day and distributes them to local people in need with the help of 550 partner organisations.

András Nagygyörgy
director of external
relations
Hungarian Food Bank
Association

“In 2024, our activities were extended to non-food products. As part of this, we also deliver office furniture, laptops, hygiene products and other non-food items to people in need. We would like to establish closer ties with agricultural stakeholders”,

explains director of external relations András Nagygyörgy.

Branded Goods Association Hungary: sustainability and competitiveness

Leading FMCG brands have great responsibility when it comes to sustainability, but they still have a lot of work to do, too. Although manufacturers, retailers and consumers are increasingly aware of the practices that should be followed to curb environmental impact, this isn’t yet fully reflected in everyday practice.

Zoltán Fekete 
secretary general
Magyar Márkaszövetség

“Sustainability innovations don’t necessarily come from big brands. More and more smaller brands and start-ups are coming up with pioneering solutions that are later adopted by larger companies. At BGA Hungary we lobby to ensure that sustainability regulations aren’t only effective, but they don’t undermine the competitiveness of our member companies either. One of the biggest challenges facing players on the FMCG market today is how to operate sustainably amid economic difficulties and an increasingly expensive regulatory environment”,

says Zoltán Fekete, secretary general of the association.

FÉSZ: a difficult shift in mindset

The Federation of Responsible Food Manufacturers (FÉSZ) supports its members in getting up-to-date information on sustainability regulations and developments. Workshops have been organised to emphasise that sustainability isn’t a standard legal compliance requirement: it requires a mindset change. FÉSZ’s experience is that the domestic food industry isn’t yet in a good position in terms of sustainability. It is particularly difficult for smaller manufacturers to incorporate it into their daily operations.

Attila Vörös
managing director
FÉSZ

“Domestic food manufacturers are in a difficult position: input costs – energy, water, etc. – are much higher than in neighbouring countries. On top of that, they are burdened by extra costs such as the public health product tax (NETA) and the EPR fee”,

points out managing director Attila Vörös.

The federation is currently focusing on the EUDR regulation, so that members can comply with the new requirements from 2026.

Under current circumstances, survival is often the primary goal for micro and small enterprises, which means sustainability tends to take a back seat

BCSDH: change based on knowledge

The Business Council for Sustainable Development in Hungary (BCSDH) works with its members to promote climate neutrality, environmentally friendly operations and social justice. BCSDH’s activities are aimed at initiating systemic change, building on collective thinking and practical approaches. The strength of BCSDH lies in its more than 150 business leaders, who together account for producing 40% of the country’s GDP. One of the milestones was establishing the Net Zero Advisory Board in 2021, which supports Hungary’s carbon neutrality goals with the involvement of government and industry players and leading experts.

Irén Márta
director
BCSDH

“Besides reducing emissions, adaptation is also a key issue. Risks can only be lowered if mitigation and adaptation are both part of a company’s strategy”,

explains managing director Irén Márta.

Their Leaders of the Future programme is now in its twelfth year and uses practical examples and up-to-date knowledge to support participants in becoming real change agents.

Munch: food rescue in three ways

Munch’s main objective is to reduce food waste by enabling hospitality establishments – restaurants, shops, hotels – to sell food that is close to its expiry date or left over from the given day at a 40-70% lower prices. Anyone with surplus food can join the system; all they have to do is fill out the registration form in the Partners section of the website. The process is simple for shoppers: they need to download the app, select the offer they like, reserve and pay for the package online, and then pick it up in person in the specified time slot.

Kirill Perepelica
co-founder
Munch

Munch currently operates in three main areas. The first is a basic food rescue service, the second pillar is Munch Market, which enables users to shop for discount-price food from home and have their purchases delivered to their door. Munch’s third and latest development is Munch Club, which offers unique dining experiences.

“Last year Munch saved more than 3.5 million meals in four countries and more than 6,000 partners have already joined us. Currently the focus is on developing Munch Club”,

informs co-founder Kirill Perepelica.