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  • Category managers’ recommendations to manufacturers of upcycled food. 

    Thorsen, Margaret; Nyhof, Fiona; Goodman-Smith, Francesca; Mirosa, Miranda
    It has been reported that one-third of all food produced is thrown away from farm to fork, the production of which incurs significant environmental, social, and financial costs. The production of ‘upcycled food’ provides ...
  • Winter Meal Plans 

    Food Waste Innovation
    These recipes are designed to feed four students five dinner meals in a week. The recipes are designed for winter as they use winter produce, but they can be made any time of the year. The meals are designed to be zero ...
  • Summer Meal Plans 

    Food Waste Innovation
    These recipes are designed to feed four students five dinner meals in a week. The recipes are designed for summer as they use summer produce, but they can be made any time of the year. The meals are designed to be zero ...
  • Spring Meal Plans 

    Food Waste Innovation
    These recipes are designed to feed four students five dinner meals in a week. The recipes are designed for spring as they use spring produce, but they can be made any time of the year. The meals are designed to be zero ...
  • Autumn Meal Plans 

    Food Waste Innovation
    These recipes are designed to feed four students five dinner meals in a week. The recipes are designed for autumn as they use autumn produce, but they can be made any time of the year. The meals are designed to be zero ...

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