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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.

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.

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.

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.

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.

The 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.

The study was based on a representative quantitative consumer survey (n = 1,000). Cluster analysis was used to define different consumer groups.

In 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.

Although the sample's representativeness of three demographic factors was ensured, some general limitations resulted from the sampling methodology.

Based 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.

This 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.