A mixed-methods study of retail food waste in New Zealand
About this resource: Retail food waste in New Zealand was quantified and key drivers for food waste reduction identified through onsite food waste audits; semi-structured interviews; and obtaining existing data from retailers. Food not sold or utilised at a retail level was estimated at 13 kg/capita/year, 3 kg/capita/year of this sent to landfill. Overall, fresh vegetables (27%), bakery (23%), meat and fish (19%) and fresh fruit (17%) contributed the most to the total discarded food. Although NZ retailers have established relationships with various groups that use their food waste as a resource including protein reprocessors, local farmers, and food rescue charities, reducing the physical quantity of food waste produced by supermarkets should be prioritised. Dairy, meat and fish, and bakery are the largest contributors to food waste sent to landfill and should be targets for reduction. Retail staff were primarily motivated to reduce food waste by concern for the environment and making a profit. The key barrier identified was a lack of staff training and education. Investment in staff training and conveying to staff the environmental, social and financial benefits of reducing food waste will likely lead to sustained and meaningful food waste reduction.
Food Waste Innovation Authors: Francesca Goodman-Smith, Miranda Mirosa and Sheila Skeaff
Citation: Goodman-Smith, F., Mirosa, M. & Skeaff, S. (2020) A mixed-methods study of retail food waste in New Zealand. Food Policy, 92, 101845.
