Food Waste Innovation Student Symposium 2022 presentations
Students & steering committee at a Theme morning tea
About this resource: In March 2022 Food Waste Innovation held a student symposium via zoom where postgraduate and summer students presented on their research projects. This video is a compilation of these presentations. This event and the subsequent recording showcase the diversity of student research happening within the Food Waste Innovation research theme, with students from Food Science, Accounting, Sustainable Business, and Sociology all presenting on topics from across the food supply chain. You can watch all the presentations in the video below, or click on each presenters name to watch just one at a time.
Citation: Food Waste Innovation. (2022, March 9). Food Waste Innovation Student Symposium 2022 presentations. http://hdl.handle.net/10523/12919
Presenters in order of appearance:
Jess O’Connor (PhD Candidate): Jess’s PhD explores the behaviours and practices leading to food loss and waste at the production end of the food supply chain in New Zealand within the meat and dairy industries.
Erin Young (PhD Candidate): Erin’s research looks at Chinese consumer perceptions of smart packaging technologies and their ability to improve food safety and quality outcomes for New Zealand food exports, through improving the protection and communication functions of the packaging.
Disney Kariyawasam (PhD Candidate): The main objective of Disney’s research is to identify the food and plastic packaging waste control system introduced by the major supermarkets chain in New Zealand and access the cost effectiveness and social accountability of those system.
Charlene Li (PhD Candidate): Charlene’s research focuses on understanding consumer behaviour concerning waste associated with the online food delivery sector in China.
Grace Clare (PhD Candidate): Grace is using a social return on investment methodology to quantify the social impact of food rescue, producing a ratio of benefits to costs.
Kaylē Baker (MSB Candidate): Kaylē worked with social dining concept ‘Everybody Eats to understand and analyse their social capital diversity from a sustainable business perspective.
Trixie Croad (MA Candidate): Trixie’s research investigates systemic drivers to food loss and waste in the food production sector in New Zealand. Trixie’s case study is the New Zealand kiwifruit sector.
Sydney Collin (Summer Student): Sydney’s project investigated carrot production and grading systems to identify potential supply chains for better utilisation of surplus carrots in upcycled foods.
Cameron Brewitt (Summer Student): Cameron’s project looked at potential barriers and opportunities to a worm farming scheme in the Dunedin student precinct.
Tessa Honeyfield (Summer Student): Tessa’s project investigated food waste on the University of Otago campus and included creating a mapping system for potential locations and volumes of waste on campus in preparation for a campus food waste audit.