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  • Author or Editor: Andrea Bauerné Gáthy x
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Abstract

Nowadays, the use of plastic is very widespread, especially in packaging materials. Most packaging materials are made from fossil-based polymers, which contribute significantly to greenhouse gas emissions. The unprecedented leakage of single-use plastic waste into the environment is a major problem, with negative impacts on both ecosystems and human health. In this study we examine the development of packaging waste and recycled packaging in the European Union over a period of more than 20 years, highlighting changes in the regulatory context; assess the achievements of Hungary so far and forecast the expected developing of packaging volumes and recycling rates; and consider recycling and waste reduction options, including alternative sustainable packaging options. Our forecast based on the evidence shows that Hungary (47.62%), Germany (61.46%), Malta (26.27%), Romania (58.64%) and Croatia (49.41%) are not expected to reach the target set (65% by 2025) in EU legislation. Out of the 27 countries surveyed, 6 (Belgium 88.2%, the Netherlands 87.81%, Luxembourg 76.96%, the Czech Republic 77.79%, Finland 78.75% and Denmark 83.7%) exceeded the expectations, so we show their waste management and waste recycling good practice, as they can serve as good examples for Hungary and other countries.

Open access

Abstract

Increasing food demand poses a challenge for the economy and places a burden on the environment. In agricultural food production, each product chain stage shows scarce resources and negative environmental impacts are becoming increasingly significant. Food consumption has a significant impact on the environment and on human health. Sustainable food consumption is characterised by health and environmental consciousness. This study focuses on the relationship between perceived and real consciousness – more specifically on environmental and health consciousness – concerning food consumption. Following a concise overview of the conceptual background, the definitions of conscious consumption, conscious food consumption, health conscious consumer and environmentally conscious consumer behaviour are explained based on the available literature. The primary research draws conclusions from the results of a 500-person questionnaire survey among the students attending the University of Debrecen on the relationship between perceived and real health and environmental consciousness regarding food consumption. It was concluded that environmental consciousness (10.0%) was less characteristic of students than health consciousness (18.2%); the relationship between perceived and real consciousness is significant; the role of price in determining food purchases is less pronounced for those claiming to be self-conscious food consumers than those who are neither health conscious, nor environmentally conscious.

Open access