Abstract
Organizations can invest significant time, energy, and resources initiating food waste reduction practices. Addressing the critical success factors for a new initiative or change in practice is vital. This research aimed to identify the overarching critical success factors for food waste reduction practices across the food supply chain. Semi-structured interviews were held with 41 participants representing organizations from farm to fork in Aotearoa New Zealand. Eighteen critical success factors, grouped into five overarching themes emerged: (1) communication and collaboration, (2) motivation and engagement, (3) robust data, (4) sustainable management systems, and (5) external influences. Of the success factors identified, the majority aligned with success factors identified for the health promotion and 'green' business sectors. Comparisons suggest that organizations should initially focus their planning process on collaboration with other agencies, robust data collection, engagement throughout the organization, and determining a positive cost-benefit analysis. The general alignment of critical success factors across disciplines enables the food waste sector to move quickly to support successful food waste reduction practices, with corresponding environmental, social, and economic benefits.