‘Food Waste Regimes’ in Primary Production

About this resource: This Master of Arts thesis looks at the systemic dynamics of food loss and waste in the primary food production sector, through a case study of the kiwifruit industry in Aotearoa New Zealand. Food loss and waste is yet to be widely understood as much more than a practical problem. There is a particular lack of research about food loss in primary production. This thesis investigates the relationships of systemic drivers to food loss and waste in primary food production through a case study of the kiwifruit industry in Aotearoa New Zealand, using Gille’s (2007, 2012) ‘waste regime theory’ as an organising concept (Gille 2007, 2012). The findings identify two distinct types of food loss differentiated by their perceived economic value to the industry. Namely, ‘supply chain driven’ and ‘market driven’ food loss and waste. The diverse ways these types of losses are understood and treated by the industry demonstrates the following three concepts: the complex social and material relationships that comprise food loss and waste; the co-constitutive relationship between waste and value; and the role of visibility of food loss and waste both within and outside the industry.

Food Waste Innovation authors: Trixie Croad

Citation: Croad, T. A. (2022). Investigating ‘Food Waste Regimes’ in Primary Production: Lessons from The Kiwifruit Industry in Aotearoa New Zealand. (Thesis, Master of Arts). University of Otago. Retrieved from http://hdl.handle.net/10523/13705

There is currently a hold on the availability of the full text. The full text will be available from April 2023.