Hungarian Agriculture Focuses on Short Food Chains: Producers Closer to Consumers
Nagykörű, maandag, 30 juni 2025.
The Hungarian Ministry of Agriculture presents a strategic approach to strengthening small-scale food producers by optimising the short food supply chain. Secretary of State Imre Hubai emphasises during the Sakura Awards that direct connections between producers and consumers are crucial for local economic resilience. The strategy aims to improve the market position of small producers by shortening their distribution channels and increasing transparency. This initiative is designed to support local agriculture and improve food safety and sustainability of food production.
Strategy for Local Food Production
The Hungarian Ministry of Agriculture presents an ambitious approach to strengthening the short food supply chain. Secretary of State Imre Hubai emphasises the importance of direct connections between local producers and consumers during the Sakura Awards [1]. The strategy focuses on improving the market position of small-scale food producers by optimising their distribution channels and increasing transparency [1].
Support for Small-Scale Producers
The ministry has launched a specific programme to give local producers more competitive power. A pillar called ‘Rövid Ellátási Láncok fejlesztése’ (Short Supply Chain Development) has been established, with nearly 2 billion Hungarian forints in subsidy applications received [1]. This approach aims to help small-scale food producers operate more effectively in changing economic and climate conditions [1].
Economic and Social Impact
The initiative goes beyond mere economic support. The strategy aims to strengthen the local economy, promote sustainable food preparation, and improve food safety [1]. Secretary Hubai emphasises that the added value of locally produced food becomes visible only when distribution occurs through as few intermediaries as possible [1].
Practical Implementation
As part of the programme, recurring events such as ‘Nyitott Porták Napja’ (Open Doors Day) are organised. During these meetings, consumers have the opportunity to directly engage with local producers and learn about their production methods [1]. The programme also includes the presentation of Sakura Awards to producers and restaurants committed to preserving and passing on local culinary traditions [1].