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Dr. Gyula Kasza
National Food Chain Safety Office, H-1024 Budapest, Hungary

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0 Consumer Behavior
0 Food Marketing
0 Food Safety
0 risk communication
0 Risk Perception

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Journal article
Published: 17 July 2021 in Food Control
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Our paper emphasizes the importance of the kitchen layout in facilitating consumers' food hygiene practices. A significant correlation was found between the sink placement (inside or outside the kitchen) and hygienic practices during food handling based on a survey performed on consumers from ten European countries, indicating that those who had the sink in the kitchen were more likely to perform proper hygiene practices than those who have not. The self-reported practices were supported by observed practices in 64 households from five European countries. The observational study combined with the examination of kitchen layouts revealed that the kitchen work triangle with its apexes represented by the kitchen sink, cooking stove and refrigerator, which is recommended for ergonomic reasons by architects and designers, did not necessarily support food hygiene practices in kitchens. Cross-contamination events were associated with the sink – countertop distances longer than 1 m. Based on this, a new kitchen triangle with its apexes represented by the kitchen sink, working place (usually countertop) and cooking stove, with the distance between the sink and the working place less than 1 m is proposed to be used as norm in kitchen designs for combining ergonomics with safety. This triangle is proposedly named the food safety triangle and is aimed to mitigate the risks of foodborne illnesses by creating an arrangement that facilitates hygiene practices. This study is the first to highlight the importance of implementing the concept of food safety in the kitchen design based on significant correlations between kitchen equipment placement and consumers’ food safety practices.

ACS Style

Octavian Augustin Mihalache; Trond Møretrø; Daniela Borda; Loredana Dumitraşcu; Corina Neagu; Christophe Nguyen-The; Isabelle Maître; Pierrine Didier; Paula Teixeira; Luis Orlando Lopes Junqueira; Monica Truninger; Tekla Izsó; Gyula Kasza; Silje Elisabeth Skuland; Solveig Langsrud; Anca Ioana Nicolau. Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety. Food Control 2021, 131, 108433 .

AMA Style

Octavian Augustin Mihalache, Trond Møretrø, Daniela Borda, Loredana Dumitraşcu, Corina Neagu, Christophe Nguyen-The, Isabelle Maître, Pierrine Didier, Paula Teixeira, Luis Orlando Lopes Junqueira, Monica Truninger, Tekla Izsó, Gyula Kasza, Silje Elisabeth Skuland, Solveig Langsrud, Anca Ioana Nicolau. Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety. Food Control. 2021; 131 ():108433.

Chicago/Turabian Style

Octavian Augustin Mihalache; Trond Møretrø; Daniela Borda; Loredana Dumitraşcu; Corina Neagu; Christophe Nguyen-The; Isabelle Maître; Pierrine Didier; Paula Teixeira; Luis Orlando Lopes Junqueira; Monica Truninger; Tekla Izsó; Gyula Kasza; Silje Elisabeth Skuland; Solveig Langsrud; Anca Ioana Nicolau. 2021. "Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety." Food Control 131, no. : 108433.

Journal article
Published: 26 May 2021 in Education Sciences
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Foodborne diseases are a global burden, are preventable, and young people are a key population for behaviour change as they gain autonomy. This study aimed to explore young people’s needs across several European countries in relation to learning about and implementing food hygiene and food safety. Qualitative focus groups and interviews were conducted in rural and city regions across England, France, Hungary and Portugal. Data were collected to attain data saturation, transcribed, thematically analysed, and mapped to the Theoretical Domains Framework. Twenty-five out of 84 schools approached (29.8%) participated, with data collected from 156 11–18-year-old students. Students had good knowledge of personal hygiene but did not always follow hygiene rules due to forgetfulness, lack of facilities or lack of concern for consequences. Students had limited understanding of foodborne microbes, underestimated the risks and consequences of foodborne illness and perceived the “home” environment as the safest. Young people preferred interactive educational methods. Addressing gaps in young people’s food safety knowledge is essential to improve their lack of concern towards foodborne illness and motivate them to follow food hygiene and safety behaviours consistently. Findings have been used to develop educational resources to address gaps in knowledge, skills, attitudes and beliefs.

ACS Style

Rowshonara Syeda; Pia Touboul Lundgren; Gyula Kasza; Monica Truninger; Carla Brown; Virginie Lacroix-Hugues; Tekla Izsó; Paula Teixeira; Charlotte Eley; Noémie Ferré; Atilla Kunszabo; Cristina Nunes; Catherine Hayes; Dimitra Gennimata; Dávid Szakos; Cliodna McNulty. Young People’s Views on Food Hygiene and Food Safety: A Multicentre Qualitative Study. Education Sciences 2021, 11, 261 .

AMA Style

Rowshonara Syeda, Pia Touboul Lundgren, Gyula Kasza, Monica Truninger, Carla Brown, Virginie Lacroix-Hugues, Tekla Izsó, Paula Teixeira, Charlotte Eley, Noémie Ferré, Atilla Kunszabo, Cristina Nunes, Catherine Hayes, Dimitra Gennimata, Dávid Szakos, Cliodna McNulty. Young People’s Views on Food Hygiene and Food Safety: A Multicentre Qualitative Study. Education Sciences. 2021; 11 (6):261.

Chicago/Turabian Style

Rowshonara Syeda; Pia Touboul Lundgren; Gyula Kasza; Monica Truninger; Carla Brown; Virginie Lacroix-Hugues; Tekla Izsó; Paula Teixeira; Charlotte Eley; Noémie Ferré; Atilla Kunszabo; Cristina Nunes; Catherine Hayes; Dimitra Gennimata; Dávid Szakos; Cliodna McNulty. 2021. "Young People’s Views on Food Hygiene and Food Safety: A Multicentre Qualitative Study." Education Sciences 11, no. 6: 261.

Journal article
Published: 31 March 2021 in Élelmiszervizsgálati Közlemények
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Food labeling is one of the most diverse areas of food law, and special attention is paid to nutrition labeling within this area. This is not a coincidence, as modern nutrition science is evolving year by year, and legal changes must also keep pace with this. Nutrition labeling is particularly important for those who struggle with obesity or certain metabolic diseases or have special nutritional needs for other reasons. In a somewhat unusual way, the regulation of nutrition labeling has not appeared primarily in regulations at the national level, but its development began within an international framework, with the first breakthrough being the Codex Alimentarius and the expert work carried out within it. Hungary has been participating in this work since the beginning, so the Hungarian regulation, regardless of historical periods, has been relatively harmonized with the current best labeling practices in the world, with complete harmonization taking place by the time Hungary was on the verge of joining the European Union. In this study, we look back at the most important international, EU and Hungarian steps in the development of the regulation, not only presenting legal changes, but also comparing them to the changing requirements of the various periods. In addition to the current regulatory environment and challenges for nutrition labeling, key voluntary labeling schemes are also included in this communication.

ACS Style

Beatrix Kuti; Márta Horacsek; Dávid Szakos; Gyula Kasza. Regulation of nutrition labeling of foods in the European Union and Hungary. Élelmiszervizsgálati Közlemények 2021, 67, 3281 -3292.

AMA Style

Beatrix Kuti, Márta Horacsek, Dávid Szakos, Gyula Kasza. Regulation of nutrition labeling of foods in the European Union and Hungary. Élelmiszervizsgálati Közlemények. 2021; 67 (1):3281-3292.

Chicago/Turabian Style

Beatrix Kuti; Márta Horacsek; Dávid Szakos; Gyula Kasza. 2021. "Regulation of nutrition labeling of foods in the European Union and Hungary." Élelmiszervizsgálati Közlemények 67, no. 1: 3281-3292.

Journal article
Published: 31 March 2021 in Élelmiszervizsgálati Közlemények
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Az élelmiszerjelölés az élelmiszerjog egyik legszerteágazóbb területe, s ezen belül is kiemelt figyelem övezi a tápértékjelölést. Mindez nem véletlen, hiszen a modern táplálkozástudomány évről-évre fejlődik, amellyel lépést kell tartania a jogszabályok változásának is. Különösen fontos szerepet kap a tápértékjelölés azok számára, akik elhízással vagy egyes anyagcsere betegségekkel küzdenek, vagy más okok miatt különleges táplálkozási igénnyel rendelkeznek. A tápérték-jelöléssel kapcsolatos szabályozás kissé rendhagyó módon elsősorban nem a nemzeti szintű szabályozásokban jelent meg, hanem kifejezetten nemzetközi keretek között indult fejlődésnek, amelyben az első áttörést a Codex Alimentarius és az azon belül folytatott szakértői munka jelentette. Hazánk e munkában a kezdetek óta részt vesz, így a hazai szabályozás a történelmi koroktól függetlenül is viszonylagos összhangot mutatott a világ aktuális legjobb jelölési gyakorlataival, amelynek teljes harmonizációja az európai uniós csatlakozás küszöbére megtörtént. E tanulmányban visszatekintünk a szabályozás fejlődésének legfontosabb nemzetközi, európai uniós és hazai lépéseire, nem csak a jogszabályok változásait mutatjuk be, hanem össze is hasonlítjuk azokat az egyes időszakok változó követelményeivel. A tápértékjelölés jelenlegi szabályozási környezete és az aktuális kihívások mellett a legfontosabb önkéntes jelölési rendszerek is szerepet kapnak e közleményben.

ACS Style

Beatrix Kuti; Márta Horacsek; Dávid Szakos; Gyula Kasza. Élelmiszerek tápérték jelölésének szabályozása az Európai Unióban és Magyarországon : Történeti áttekintés a kezdetektől napjainkig. Élelmiszervizsgálati Közlemények 2021, 67, 3269 -3280.

AMA Style

Beatrix Kuti, Márta Horacsek, Dávid Szakos, Gyula Kasza. Élelmiszerek tápérték jelölésének szabályozása az Európai Unióban és Magyarországon : Történeti áttekintés a kezdetektől napjainkig. Élelmiszervizsgálati Közlemények. 2021; 67 (1):3269-3280.

Chicago/Turabian Style

Beatrix Kuti; Márta Horacsek; Dávid Szakos; Gyula Kasza. 2021. "Élelmiszerek tápérték jelölésének szabályozása az Európai Unióban és Magyarországon : Történeti áttekintés a kezdetektől napjainkig." Élelmiszervizsgálati Közlemények 67, no. 1: 3269-3280.

Journal article
Published: 18 December 2020 in Applied Sciences
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Pesticides may accumulate in freshwater fish due to contamination from the environment. This paper reports on a risk assessment of DDT and DDT metabolites in carp. A survey was conducted about dietary habits among fish consumers. Cluster analysis was accomplished based on the frequency and amount of carp consumption. Classical and carcinogenic risk assessments were performed for the clusters. While DDT contamination was present, it was not found to be risky concerning the complete diet of the clusters (carcinogenic risk was also negligible), moreover, carp consumption did not contribute significantly to the risk level even in the case of the extreme consumers.

ACS Style

Gyula Kasza; Tekla Izsó; Eszter Zita Csenki; Adrienn Micsinai; Brigitta Nyirő-Fekete; Béla Urbányi; Boglárka Alpár. Assessment of Dietary Exposure and Risk of DDT Concerning Freshwater Fish Aquaculture. Applied Sciences 2020, 10, 9083 .

AMA Style

Gyula Kasza, Tekla Izsó, Eszter Zita Csenki, Adrienn Micsinai, Brigitta Nyirő-Fekete, Béla Urbányi, Boglárka Alpár. Assessment of Dietary Exposure and Risk of DDT Concerning Freshwater Fish Aquaculture. Applied Sciences. 2020; 10 (24):9083.

Chicago/Turabian Style

Gyula Kasza; Tekla Izsó; Eszter Zita Csenki; Adrienn Micsinai; Brigitta Nyirő-Fekete; Béla Urbányi; Boglárka Alpár. 2020. "Assessment of Dietary Exposure and Risk of DDT Concerning Freshwater Fish Aquaculture." Applied Sciences 10, no. 24: 9083.

Journal article
Published: 07 November 2020 in Acta Alimentaria
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Modification of dairy products’ fat composition or replacement by other fats are common practices in the industry. Products in which milkfat is partially or wholly substituted by vegetable fats are defined as dairy analogues. This study delivers gap-filling information about sour cream analogues in nutritional aspects, focusing on the fat-related attributes. Analogue sour creams contained 29.6% less saturated fatty acids, 88.4% less cholesterol and 88.7% more mono- and poly-unsaturated fatty acids than the sour creams. Trans fatty acids were present in both products, which could not be linked to artificial hydrogenation in either case. Digestibility of the examined samples might be different, as sour creams had more short and medium chain fatty acids than the analogues. Overall, sour cream analogues, besides serving as an alternative to sour cream, have particular advantages based on their nutritional values.

ACS Style

T. Izsó; Gy. Kasza; L. Somogyı. Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues. Acta Alimentaria 2020, 49, 390 -397.

AMA Style

T. Izsó, Gy. Kasza, L. Somogyı. Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues. Acta Alimentaria. 2020; 49 (4):390-397.

Chicago/Turabian Style

T. Izsó; Gy. Kasza; L. Somogyı. 2020. "Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues." Acta Alimentaria 49, no. 4: 390-397.

Waste and biomass management and valorization
Published: 25 June 2020 in Environmental Science and Pollution Research
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The aim of this study is to explore behavioral patterns behind household food waste with partial least square structural equation modeling (PLS-SEM). Results are based on a quantitative consumer survey with personal interviews. Sample (n = 1002) is representative of the adult population of Hungary in regard to age, sex, and geographical distribution. Statistical analysis included descriptive tests, variance analysis, principal component analysis, factor analysis, and PLS-SEM modeling. Based on multivariate tests, income, age, education, residence, and region were identified as the most influential socio-demographical factors of food wastage. Within the framework of the attitude model, the first PLS-SEM model (normative model) validated that all three—cognitive, affective, and conative—attitude components have an effect on food wastage behavior, but the conative component revealed to be the most important one. This underlines the importance of childhood education and awareness raising to shape routines and behavioral patterns with proper messages and impulses. Based on the second PLS-SEM model (explicative model), cooking too much food was identified as the most prominent pattern that influences food wastage. Contrary to anticipations, unplanned food purchase represented only minor significance. The results provided behavioral insights to a national level food waste prevention campaign in Hungary, called Wasteless (Maradék nélkül). This campaign plays an important role to meet the requirements of new EU legislation on food waste and the recommendations of EU Platform on Food Losses and Food Waste.

ACS Style

Dávid Szakos; Barbara Szabó-Bódi; Gyula Kasza. Consumer awareness campaign to reduce household food waste based on structural equation behavior modeling in Hungary. Environmental Science and Pollution Research 2020, 28, 24580 -24589.

AMA Style

Dávid Szakos, Barbara Szabó-Bódi, Gyula Kasza. Consumer awareness campaign to reduce household food waste based on structural equation behavior modeling in Hungary. Environmental Science and Pollution Research. 2020; 28 (19):24580-24589.

Chicago/Turabian Style

Dávid Szakos; Barbara Szabó-Bódi; Gyula Kasza. 2020. "Consumer awareness campaign to reduce household food waste based on structural equation behavior modeling in Hungary." Environmental Science and Pollution Research 28, no. 19: 24580-24589.

Journal article
Published: 25 May 2020 in British Food Journal
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PurposeThe purpose of this paper is to examine the role of local origin of food in the Hungarian population's decisions regarding food purchase and to identify under which conditions consumers consider food to be a local product.Design/methodology/approachThe study was based on a representative quantitative consumer survey (n = 1,000). Cluster analysis was used to define different consumer groups.FindingsIn general, consumers perceive that local products have positive characteristics that distinguish them from not locally sourced foodstuffs. The results prove that the accessibility of local food products differs to a great extent in towns and regions. In towns with local markets, the ratio of recognition and acceptance of local products is higher. Based on the attitudes and behaviour of respondents towards local products, five clusters were separated and described.Research limitations/implicationsAlthough the sample's representativeness of three demographic factors was ensured, some general limitations resulted from the sampling methodology.Practical implicationsBased on the study findings, the authors encourage farmers' market operators to actively study the purchasing habits, attitudes and expectations of the consumer groups described in the study and to exchange information to promote the development of an economically successful local food supply system.Originality/valueThis empirical representative study is suitable to describe the knowledge, attitudes and behaviour of Hungarian consumers related to local food products. Consumer perception about local food varies internationally; therefore, national level studies are important to understand the viability of short food supply chains.

ACS Style

Ágnes Szegedyné Fricz; András Ittzés; László Ózsvári; Dávid Szakos; Gyula Kasza. Consumer perception of local food products in Hungary. British Food Journal 2020, 122, 2965 -2979.

AMA Style

Ágnes Szegedyné Fricz, András Ittzés, László Ózsvári, Dávid Szakos, Gyula Kasza. Consumer perception of local food products in Hungary. British Food Journal. 2020; 122 (9):2965-2979.

Chicago/Turabian Style

Ágnes Szegedyné Fricz; András Ittzés; László Ózsvári; Dávid Szakos; Gyula Kasza. 2020. "Consumer perception of local food products in Hungary." British Food Journal 122, no. 9: 2965-2979.

Journal article
Published: 11 April 2020 in Sustainability
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Household food waste accounts for the most significant part of total food waste in economically developed countries. In recent times, this issue has gained recognition in the international research community and policy making. In light of the Sustainable Development Goals of FAO, mandatory reporting on food waste has been integrated into European legislation, as a basis of preventive programs. The paper presents the results of research that aimed to quantify the food waste generated by Hungarian households. Research methodology was based on the EU compliant FUSIONS recommendations. In total, 165 households provided reliable data with detailed waste logs. Households were supported by kitchen scales, measuring glasses, and a manual. Based on the extrapolation of the week-long measurement, the average food waste was estimated to be 65.49 kg per capita annually, of which the avoidable part represented 48.81%. Within the avoidable part, meals, bakery products, fresh fruits and vegetables, and dairy products are accountable for 88% of the mass. This study was a replication of the first Hungarian household food waste measurement conducted in 2016 with the same methodology. Between the two periods, a 4% decrease was observed. The findings, for instance the dominant share of meals in food waste, should be put in focus during preventive campaigns. National level food waste measurement studies using the FUSIONS methodology should be fostered by policy makers to establish the foundations of effective governmental interventions and allow for the international benchmarking of preventive actions.

ACS Style

Gyula Kasza; Annamária Dorkó; Atilla Kunszabó; Dávid Szakos. Quantification of Household Food Waste in Hungary: A Replication Study Using the FUSIONS Methodology. Sustainability 2020, 12, 3069 .

AMA Style

Gyula Kasza, Annamária Dorkó, Atilla Kunszabó, Dávid Szakos. Quantification of Household Food Waste in Hungary: A Replication Study Using the FUSIONS Methodology. Sustainability. 2020; 12 (8):3069.

Chicago/Turabian Style

Gyula Kasza; Annamária Dorkó; Atilla Kunszabó; Dávid Szakos. 2020. "Quantification of Household Food Waste in Hungary: A Replication Study Using the FUSIONS Methodology." Sustainability 12, no. 8: 3069.

Journal article
Published: 26 December 2019 in Nutrients
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Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what they would use to avoid them. We conducted a personal survey with 1027 people in Hungary about 13 diseases and four prevention methods. We analyzed the results with descriptive statistical methods, binary logistic regression, and random forest. According to our results, the highest proportion of worried respondents think it is justified to consume functional foods for the prevention of digestive problems, a weakened immune system, and high cholesterol level. Our results help to characterize the target group for these three diseases. Completed education plays a key role in choosing functional foods to prevent a weakened immune system. Those with tertiary education are the most likely to choose this prevention method. With the other two diseases, age played a crucial role. All age groups over 36 would be more likely to choose functional foods to prevent digestive problems, whereas in case of high cholesterol level, the 36–50 age group would be more likely to apply this method.

ACS Style

Brigitta Plasek; Zoltán Lakner; Gyula Kasza; Ágoston Temesi. Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups. Nutrients 2019, 12, 69 .

AMA Style

Brigitta Plasek, Zoltán Lakner, Gyula Kasza, Ágoston Temesi. Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups. Nutrients. 2019; 12 (1):69.

Chicago/Turabian Style

Brigitta Plasek; Zoltán Lakner; Gyula Kasza; Ágoston Temesi. 2019. "Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups." Nutrients 12, no. 1: 69.

Journal article
Published: 04 March 2019 in British Food Journal
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Purpose Replacement of milk fat with vegetable fats (e.g. coconut oil or palm fat) in sour cream is a well-established practice among producers – these products are called sour cream imitations or sour cream analogues. Although sour cream imitations are legitimate products, consumers might be confused by them. The purpose of this paper is to assess the familiarity of sour cream imitations, the opinion of consumers, and to map the factors that may affect purchasing decision. Design/methodology/approach A quantitative consumer survey (n=1,000) has been conducted in 2017 based on personal interviews. Data were analysed by descriptive statistics and partial least squares structural equation modelling. Findings Results showed that the majority of Hungarian consumers have already purchased a sour cream imitation. In total, 69.65 per cent of them bought the imitation product accidentally: packaging and placement on the shelves were mentioned as major reasons. And 44.68 per cent of the respondents consider this product category to be misleading. Path modelling revealed that the perceived price-value ratio of the product and the respondent’s culinary skill, knowledge, consciousness and general preference of sour cream have a significant impact on the willingness to buy of sour cream imitations. Originality/value Sour cream imitations are accepted as reasonable cheaper alternatives to sour cream as it has been revealed by descriptive statistical methods and structural equation modelling. However, producers and retailers should avoid misleading packaging and product placement. General communication to broaden consumer knowledge would be also important. The study provides evidence-based input for producers, retailers, marketing experts and policy makers on consumer behaviour regarding food product analogues.

ACS Style

Tekla Izsó; Barbara Szabó-Bódi; László Somogyi; Gyula Kasza. Consumers’ willingness to buy dairy product imitations (analogues) based on structural equation modelling. British Food Journal 2019, 121, 835 -848.

AMA Style

Tekla Izsó, Barbara Szabó-Bódi, László Somogyi, Gyula Kasza. Consumers’ willingness to buy dairy product imitations (analogues) based on structural equation modelling. British Food Journal. 2019; 121 (3):835-848.

Chicago/Turabian Style

Tekla Izsó; Barbara Szabó-Bódi; László Somogyi; Gyula Kasza. 2019. "Consumers’ willingness to buy dairy product imitations (analogues) based on structural equation modelling." British Food Journal 121, no. 3: 835-848.

Review article
Published: 27 July 2018 in Trends in Food Science & Technology
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Decreasing food waste has become an important area of food policy. This paper investigates the relationship between food waste reduction and food safety risks. It is a frequent question in both public and professional discussions that how the utilization of expired food stuffs and leftovers could be solved without compromising food safety. The most important food waste reduction theories and initiatives are listed and evaluated. It is challenging to find the golden rule of balance between food waste and food safety. Solutions that seem to be credible often raise the risk to consumers. In order to meet both aspects, cooperation and co-development of food chain actors (consumers and authorities as well) are needed.

ACS Style

Gyula Kasza; Barbara Szabó-Bódi; Zoltán Lakner; Tekla Izsó. Balancing the desire to decrease food waste with requirements of food safety. Trends in Food Science & Technology 2018, 84, 74 -76.

AMA Style

Gyula Kasza, Barbara Szabó-Bódi, Zoltán Lakner, Tekla Izsó. Balancing the desire to decrease food waste with requirements of food safety. Trends in Food Science & Technology. 2018; 84 ():74-76.

Chicago/Turabian Style

Gyula Kasza; Barbara Szabó-Bódi; Zoltán Lakner; Tekla Izsó. 2018. "Balancing the desire to decrease food waste with requirements of food safety." Trends in Food Science & Technology 84, no. : 74-76.

Journal article
Published: 05 March 2018 in British Food Journal
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Purpose The purpose of this paper is to determine and quantify the most dominant types of food waste in Hungarian households and to analyse the effect of demographic background and income as influencing factors. Design/methodology/approach Data related to solid and liquid food waste were recorded from 100 households for one week. The study primarily focussed on avoidable food waste, however, unavoidable and potentially avoidable food waste were also measured. Appropriate tools and manual were provided to the households to ensure data consistency. Findings Estimated quantity of total food waste (including liquid waste) per capita is 68.04 kg/year. In all, 48.70 per cent of total food waste would have been avoidable (equals to 33.14 kg/capita/year). Most frequently wasted food categories were meals and bakery products. In case of some demographic categories, different wastage levels were observed. It was also confirmed that income has effect on food waste production that varies by foodstuff categories: bakery product waste was mainly dominant for middle income consumers and fresh fruits were typically wasted by more affluent households. Apart from that, higher income resulted in higher food waste production in general. Practical implications This primary data set about avoidable food waste in Hungary contributes with relevant information to the refining of international estimates. Having specific data on food wastage and the most affected target groups, as well as information on the impact of the income can be applied in planning awareness raising campaigns. Originality/value The research is based on measurement of food waste categories in households resulting in detailed data sets. This study is one of the first investigations based on primary data collection from the eastern part of Central Europe and the very first related to Hungary. The study draws attention also to the influence that household income exerts on the issue of food waste.

ACS Style

Barbara Szabó-Bódi; Gyula Kasza; Dávid Szakos. Assessment of household food waste in Hungary. British Food Journal 2018, 120, 625 -638.

AMA Style

Barbara Szabó-Bódi, Gyula Kasza, Dávid Szakos. Assessment of household food waste in Hungary. British Food Journal. 2018; 120 (3):625-638.

Chicago/Turabian Style

Barbara Szabó-Bódi; Gyula Kasza; Dávid Szakos. 2018. "Assessment of household food waste in Hungary." British Food Journal 120, no. 3: 625-638.