Getting Upcycled Food onto Supermarket Shelves

Finding innovative and novel uses for food removed from the food supply chain is an effective strategy for reducing food waste. ‘Upcycling’ food such as turning wonky vegetables into hummus or spent beer grain into barley milk is one such strategy and a growing food trend. To help support manufacturers of upcycled foods, the researchers interviewed supermarket category managers about their decision-making process when approving new products in-store. This research developed a resource outlining category managers’ crucial  recommendations to upcycled food manufacturers, and a detailed guide to ranging upcycled food from the category managers’ perspectives.

Project team: Margaret Thorsen, Fiona Nyhof, Francesca Goodman-Smith, and Assoc Prof Miranda Mirosa

Project Funding: University of Otago Food Waste Innovation Theme seed funding.