Foodhub.hu reconnects small-scale farmers directly with businesses looking for local, high-quality fresh ingredients, be they restaurants, farmer’s markets or food retailers.
Our continuously growing community counts 31 farmers and 22 restaurants at the moment.

We empower farmers by creating a market for their high-quality, local and sustainably grown produce. We empower the gastronomy and food retail sector by offering nutritious and healthy food for their customers. We empower consumers by giving them a platform to make conscious food choices.

Foodhub.hu  is on the mission to solve inefficiencies in the local food distribution by providing the tools and knowledge to develop a resilient local food economy.

Support small-scale producers with demand-driven advisory services while providing chefs and consumers with on-demand access to quality products.

CASH & CARRY: Foodhub.hu offers cash & carry concept with fresh products for restaurants each Thursday. In the meantime, for households, there is an on-line sale with direct delivery by Foodhub’s truck.

EDUCATION: Furthermore, there is a close collaboration between schools “Grow & Harvest your own potatoes” and farms.

FOOD WASTE: Foodhub.hu is engaged in food waste reduction. All food leftovers are given to the Hungarian Foodbank.

CAFÉ, CO-WORKING OFFICE: Additionally, FoodHub runs an Urban Food Coworking & Café, which is a quiet place to work in the city for producers and for gastro-bloggers.

Balázs Debreczeny

Márti Gergely

Boldizsár Horváth

Zsófia Németh

For producers: transportation, processing, packaging and labeling, marketing and sales activities

For food businesses: platform of hand-picked producers and quality products, order and delivery system

CASH & CARRY: Foodhub.hu offers cash & carry concept with fresh products for restaurants each Thursday. In the meantime, for households, there is an on-line sale with direct delivery by Foodhub’s truck.

EDUCATION: Furthermore, there is a close collaboration between schools “Grow & Harvest your own potatoes” and farms.

FOOD WASTE: Foodhub.hu is engaged in food waste reduction. All food leftovers are given to the Hungarian Foodbank.

CAFÉ, CO-WORKING OFFICE: Additionally, FoodHub runs an Urban Food Coworking & Café, which is a quiet place to work in the city for producers and for gastro-bloggers.

Our flexible and efficient infrastructure is based on a logistic center in Budapest (map). The 500m² temperature-controlled and 160m² cooled warehouse is equipped for value-adding processes (packaging, labeling, etc.). With an advanced IT system, we carefully plan the pick-up and delivery routes of two chilled trucks.

Csoroszlya Farm Szár – Nobilis Ágoston
New-generation farmers advocating ecological farming, the farm-to-table movement, and working in close collaboration with chefs.

Products: premium quality potatoes

 

Pecznyik ÖkoFarm Páhi – Pecznyik Béla
The family-owned farm has more than 100 years in agriculture. On 65 hectares they have both organic crop production and animal husbandry. The two main cultivated horticultural crops are organic garlic and pepper.

Products: organic carrots, turnip, beetroot, sweet pepper

 

Séd Biofarm Veszprém – Szolga Sándor
Organic farm producing a wide variety of fruits and vegetables.

Products: organic beetroot, lettuce, potatoes

Ízes Udvar Ráckeve – Bíró Mátyás
Organic farming since 2017. Producing and sourcing high-quality vegetables in the region.

Products: cavolo nero, baby carrot, beetroot

 

Cserhát Biokert Bér – Őry Barna
The microfarm using organic and regenerative methods to create a sustainable system.

Cserhát Biokert is controlled by Hungária Öko Garancia and our farm will be certified organic from 2020. In collaboration with chefs, the grow the best quality vegetables suiting the latest gastronomic trends and demands.

Their primary focus is on leafy greens, which are being used as premium salad ingredients at the local restaurants. All of the products are freshly picked, washed and packed.

We are Products: organic lettuce, organic cherry tomatoes, spices

Traktor Farmfood Restaurant Budapest – Attila Bicsár Sauska 
High quality and the best regional flavors in the heart of the city.

Plant-based dishes are the backbone of the menu. Colorful and fragrant dishes for a light lunch or a gourmet dinner.

 

Robinson Restaurant Budapest – Dávid Kugyela
Robinson now plays an iconic role in Városliget’s everyday life. The restaurant –uniquely in Europe -was built on the Island of the Varosliget’s Lake, and opened its doors on July 16, 1989. Their seasonal menu caters meat lovers and offers dishes from the Hungarian and Mediterranean cuisine.

 

Mák Bistro Budapest – János Mizsei
State-of-the-art gastronomy for foodies from all walks of life, in a relaxed unpretentious atmosphere. János cooks with the finest, seasonal ingredients to compose dishes that are innovative and highly creative, though not too fussy, but irresistible to even the most discerning palates. He loves playing with different textures, acids and unusual combinations of ingredients. While respecting the culinary traditions of Hungary and local ingredients, MÁK’s style of creation and presentation, as well as simplicity, can be originated from the best practices of Scandinavian Cuisine.

 

Rosenstein Restaurant Budapest –  Robert Rosenstein
Homely flavors and the credo is what makes restaurants not only places for feasting, but also for recharging the soul and the spirit. In addition to the better-known dishes of Hungarian cuisine, the menu includes specialties, such as a heavenly cholent and other Jewish delicacies. The menu is long and has a rich selection of wines from the top cellars of Hungary.

 

Stand Restaurant Budapest – Szabina Szulló & Tamás Széll (Pethő András)
Great emphasis on sustainable development, terroir, working together with Hungarian producers and, most importantly, taste and flavors. The menu attempts to primarily reflect the possibilities afforded by Hungarian ingredients, showcasing our notion of Hungarian cuisine, while ensuring that it meets all the expectations of modern times and contemporary gastronomy. Simple, well-thought-out dishes, focusing on balanced flavors and harmonizing ingredients.

 

St. Andrea Restaurant Budapest – Ádám Barna
The name is synonymous with prestige, outstanding quality, respect for the past and traditions, a celebration of the present and a view to the future. We take exceptional care in preparing honest dishes that provide an out-of-the-ordinary experience in gastronomy, aiming at perfection.

 

HILDA Budapest, Igaz Mátyás Igaz & Zsolt Kapitány
HILDA cares: cooking with organic ingredients, offering delicious gluten-free, lactose-free and vegetarian dishes, and pleasant clean eating experience! A perfect discovery for foodies into clean eating and friendly service – at a truly reasonable price.

TAMA Budapest, János Erdei & István Nádudvari
With its pleasant interior, impeccable service and unparalleled culinary specialties, TAMA welcome all guests who are open to the novelties of gastronomy, like domestic flavors and like to indulge their senses and expect the highest of qualities.

While respecting the traditions and ingredients of Hungarian cuisine, the technology of food preparation in the kitchen is more in line with the style of Italy: light, and rich in flavors and details.

 

KOLLÁZS – Brasserie & Bar Budapest – Árpád Győrffy
Vibrant and inspiring, yet casual and affordable. A contemporary brasserie in a landmark Budapest location, overlooking the Chain Bridge and the Danube River. The Hungarian word for “collage,” Kollázs highlights creative combinations in all aspects of the dining experience.

KOLLÁZS perfectly captures the dynamic spirit of the city: historic yet contemporary, timeless yet fresh, glamorous yet relaxed.

 

Fricska Gasztropub Budapest, Szabolcs Nagy & Andor Giczi & Csaba Csongrádi
A bit of an Italian and French twist, plus Hungarian Novelle Cuisine. The chefs cook real food straight from the marketplace. Hence, the menu changes daily. They believe only serving their very own pasta and bread is acceptable. The marvelous dishes are paired with wines from small Hungarian wineries. Fricska means flick in Hungarian, ’cause they are saucy.

 

Olimpia Restaurant Budapest – Ádám Csaba & Sándor Kis
The desire for gastro-cultural diversity by reinforcing the nymph of sophisticated eating culture. The mission is to discover and showcase the world’s most special ingredients.

Every day is different. Most of the high quality, handmade, seasonal and diversified raw materials are delivered personally by specialized primary growers and organic farmers – in the case of foreign commodities, with an extensive network of professionals –

Modern technology at the service of tradition and creativity. Only freshly purchased or sous-vide ingredients.

 

Babel Budapest – István Veres
An unprecedented fine dining experience in the heart of Budapest. Babel is fascinated by nature and constantly inspired by traditional Hungarian cuisine as well as the exquisite world of Transylvania. The newest menu is based on the Chef’s personal memories and his childhood growing up in Transylvania. This visionary young Chef believes in creating distinguished and breathtaking gastronomic dishes that feed the soul. Babel Budapest sources 75% of its fresh ingredients from local and regional farmers and suppliers.

 

Aranykaviár Restaurant Budapest- László Kanász
Present in the Hungarian gastronomy for more than twenty years but the principles have remained unchanged in the kitchen: impeccable raw materials, pronounced flavors, simplicity, and harmony. While sticking to our traditions, we continuously experiment with new, exciting flavors. Three pillars of the menu: traditional Russian cuisine, fish dishes, and caviar. The dishes are prepared according to traditional Russian recipes, keeping their atmosphere, using modern kitchen technology and ingredients. The premium quality of the domestic fish selection and the availability throughout the year are guaranteed by close cooperation with the fish farms and the carefully selected seafood is sourced from the fish market in Strasbourg.

Supp.li
Farmer´s market 2.0. Through our e.commerce partnership with Supp.li we provide an online market place for chefs to simplify their ordering process. At the same time, on the platform farmers can showcase their products to a wide range of restaurants. The platform helps the stakeholders to eliminate unnecessary paperwork and to reduce the chance of mistakes with secured online payment and invoicing, free shipping and customer service. A transparent system that, in contrast to conventional supply chain practices, pays special attention to responsible and sustainable food from verified and reliable producers, with ethical sourcing, and significantly shortens the purchasing process.

SVÉT Stílusos Vidéki Éttermiség
The restaurant association with its 16 current members is the catalyst of the gastronomic revolution in the Hungarian countryside. They believe in genuine, generous rural hospitality, serving delicious, high standard dishes of regional ingredients in their venues and several festivals all year round. Their autumn summit is amongst the highlights of the Hungarian culinary calendar (see under EVENTS). You can find a SVÉT restaurant in the following towns: Balatonfüred, Balatonszemes, Debrecen, Eger, Encs, Etyek, Mád, Noszvaj, Sopron, Palkonya, Pannonhalma, Perbál, Rácalmás, Szigetmonostor, Veszprém, Villány.

Our collaboration with SVÉT contributes to our community building in the whole country.

Open Farm Days
Annual event on the first weekend of June in the countryside and the city.

Hundreds of farms all over the country open their gates on the Open Farm Days. The event is a fantastic opportunity for consumers to reconnect to their food origin, learn about farming at first hand and see how the food they eat is produced.

 

SVÉT Summit 08. September 2019 Rácalmás

On the two-day event, the member restaurants will introduce themselves through working with local ingredients. Visitors can taste the region in the picturesque and lavish setting of the Jankovich Kúria, an 18th-century manor with a modern annex. (map)

 

OMÉK National Agriculture and Food Exhibition and Fair 26. September 2019 Budapest

The Tradition of Development. OMÉK is the largest and oldest agricultural event in Hungary, with rich traditions and more than a hundred years of history. On about 40,000m² small-scale producers, primary producers, family farmers, small- and medium-scale ventures as well as large-scale agricultural and food industrial companies will exhibit their work. The trade show is open for public and professional visitors.

Coming Soon…

To create positive perceptions about Hungarian agriculture, the entire industry needs to come together. Corporations, associations, farms, and individuals – we’re looking for partners from many different backgrounds to grow awareness and support the cause.

Offices:
Deák Ferenc utca 16. 2091 Etyek (map)
Városmajor utca 73. 1122 Budapest (map)

Email:
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SMARTCHAIN (SFS-34-2017)

SMARTCHAIN is a 3-year project that aims to stimulate demand-driven innovation in short food supply chains to improve competitiveness and foster rural development using a multi-actor approach. The project has received funding from the EU´s Horizon 2020 research and innovation program.

A sustainable virtual innovation platform will be developed to favor the interaction and cooperation in the co-creation and innovation processes. The platform will disseminate knowledge, innovative practical solutions and know-how transfer relevant to short food supply chains, which will be supported by novel interactive tools, facilitating the interplay platform-user and the cooperation of the consortium and beyond.

As one of the 43 partners from 11 European countries, Foodhub.hu functions as a national innovation hub creating cross-sectoral connections among all stakeholders involved in the short food supply chain domain.

 

PERSONALISED NUTRITION (DT-SFS-14-2018)

The project will create a personalized and smart, virtual nutrition advisor, which is delivered to consumers as a set of apps for different devices including smartphones, smartwatches, smart mirrors, and others. The overall goal of the project to empower consumers to be able to make healthy and sustainable nutrition choices based on smart and personalized advice. From a society perspective, the main impact will be the prevention of diet-related and non-communicable diseases as well as the increased health and well-being of individuals adopting long-lasting healthy and sustainable dietary behavior. All results will constantly be assessed via an agile validation process to ensure high market applicability.

 

SAIL (SFS-16-2018)

Sustainable Advanced production of healthy food products with enhanced shelf life through Innovative processing Lines

19 partners from 8 European countries have joined their forces towards a common objective: improve the quality, the safety and preservation of perishable food products and thus reducing food spoilage and waste from 20% w/w (Global Food Losses and Food Waste, FAO, 2011) to 15% in the distribution and consumption phases. SAIL project will achieve this ambitious objective by developing a systemic approach based on the sustainable and efficient production of food products through the application of innovative technologies, the improvement of traceability and of the quality management as well as of the logistic related to their transportation. The project will address different types of feedstock, i.e. fish and vegetables, targeting the food value chain at the whole EU level by addressing typical products of the Northern, Eastern, Southern and Western regions of the EU.