Abstract
Background: Reducing food loss and waste has been recognised as an important
strategy to limit the negative environmental impact of the food supply chain. By
measuring and understanding the contributing factors for food loss and waste,
effective strategies can be put in place to achieve this reduction. Currently, there is
limited international literature measuring food loss and waste in the horticulture
sector including glasshouse-grown tomatoes and none publicly available in New
Zealand.
Aims and Objectives: This study aims to provide an understanding of post-harvest
food loss in New Zealand by measuring the food loss experienced by one of New
Zealand’s largest glasshouse tomato growers as well as exploring the contributing
factors for the measured food loss and throughout the harvest season. This research
will also provide insight into the contributing factors for food loss experienced by the
wider New Zealand horticulture sector.
Methods: On-site food loss audits were conducted at the glasshouse, the
packhouse and the sales warehouse for a glasshouse tomato grower. Food losses at
each of these stages of the tomato supply chain were weighed and visually assessed to
determine the contributing factors. Temperature and relative humidity, as potential
contributing factors, were also monitored. Qualitative interviews were held with the
grower and six employees at the glasshouse, packhouse and sales warehouse (n=13)
as well as with key stakeholders from the New Zealand horticulture and food waste
sectors (n=11). Thematic analysis using the NVivo qualitative analysis software was
used to identify the contributing factors for losses experienced by the tomato grower,
which were compared to factors identified across the New Zealand horticulture
sector.
Results: The food loss rate for the glasshouse tomato grower in this study was
16.9% of the marketed yield. However, the majority of food loss was recorded as
unharvested tomatoes, averaging 13.9% of marketed yield; rejected tomatoes at the
glasshouse and packhouse accounted for 2.8% and 0.3% of the marketed yield,
respectively. The contributing factors for food loss observed when visually assessing
rejected tomatoes and discussed by the grower and employees covered three themes
including environmental, operational and commercial factors. Commercial factors
such as market price, supply and demand as well as competitor activity were the most
significant factors. The financial investment of establishing and maintaining glasshouse
tomatoes throughout the harvest season was a key motivator to limit food loss.
Contributing factors for food loss identified by key stakeholders were consistent with
those identified by the tomato grower and covered the three broad themes. Key
stakeholders also recognised commercial factors as the predominant drivers for food
loss in the New Zealand horticulture sector.
Conclusion: This study establishes baseline food loss data for one of New
Zealand’s largest glasshouse tomato growers, suggesting that growing produce in a
glasshouse environment may be efficient from a food loss perspective when
compared to field-grown produce. In addition, it identified commercial factors, such as
market price, supply, demand and competitor activity as the primary drivers for food
loss for the grower. Interviews with key stakeholders suggested the same commercial
factors are the primary drivers for food loss throughout the New Zealand horticulture
sector. An over-representation of food loss studies conducted on field-grown produce
may have overestimated the extent of food loss occurring at this stage of the food
supply chain. Nevertheless, food loss does still occur and predominantly due to
commercial factors. These factors will be challenging for growers to overcome
individually. Therefore, collaboration throughout the supply chain will be required to
support growers to reduce or valorise food loss when it does occur.