Now showing items 15-33 of 33

  • Food Waste in an Airline Caterer's Production Kitchen 

    Ross, Jessie
    Academic interest in the topic of food waste is building as a range of disciplines, including Dietetics and Foodservice Management, explore ways to reduce the amount of food unnecessarily sent to landfill. The social, ...
  • Food waste in Australia and New Zealand 

    Mirosa, Miranda; Pearson, David; Reynolds, Christian
    This chapter reviews the existing food waste research in Australia and New Zealand. It then examines the history and development of food waste policy in Australia and New Zealand, the drivers and composition of food waste ...
  • Food Waste in the Cafe & Restaurant: Sector in New Zealand 

    Mainvil, Louise; Mirosa, Miranda; Chisnall, Sarah Jane; Jones, Emily; Marshall, Jennifer; Wassilak, Clay
    In 2017/2018, research was conducted into the food waste generated by restaurants and cafes in New Zealand. The research found that 24,375 tonnes of food waste is generated per annum. Of this food waste 61% is avoidable ...
  • Food Waste Reduction Roadmap 

    Vincent, Tessa; Croad, Trixie
    Provides a mapping out of barriers to and potential solutions to reduce food waste from farm to fork. The roadmap highlights data gaps, particularly in production, and the need for the Government to progress data collection ...
  • Getting a Taste for Food Waste: A Mixed Methods Ethnographic Study into Hospital Food Waste before Patient Consumption Conducted at Three New Zealand Foodservice Facilities 

    Goonan, Sarah Louise; Mirosa, Miranda; Spence, Heather
    Foodservice organizations, particularly those in hospitals, are large producers of food waste. To date, research on waste in hospitals has focused primarily on plate waste and the affect of food waste on patient nutrition ...
  • Getting A Taste For Food Waste: An ethnographic exploration into the generation of hospital food waste prior to patient consumption 

    Goonan, Sarah Louise
    Foodservice organisations, particularly those in hospitals, are large producers of food waste. The foodservice literature to date has predominantly focused on technical elements of the foodservice system at the expense of ...
  • A guide to upcycle surplus bread into ginger beer soda 

    Eyres, Graham; Clare, Grace
    ‘Upcycling’ some of the 29 million loaves of bread wasted annually in New Zealand into new food products is a fun concept that can help to raise awareness of food waste and divert unused bread away from landfills. In the ...
  • A homebrewers guide to upcycle unwanted bread in to beer 

    Clare, Grace; Bremer, Phil; Eyres, Graham
    Upcycling’ some of the 29 million loaves of bread wasted annually in New Zealand into beer, is a fun concept that can help to raise awareness of food waste and divert unused bread away from landfills. Working with Citizen ...
  • “I don't like wonky carrots”- an exploration of children's perceptions of suboptimal fruits and vegetables 

    Makhal, Annesha; Thyne, Maree; Robertson, Kirsten; Mirosa, Miranda
    Children's perceptions of suboptimal fruits and vegetables have not been studied in the suboptimal foods domain. Using two qualitative research methods, this study investigates children's (N = 97) edibility perceptions of ...
  • A mixed-methods study of retail food waste in New Zealand 

    Goodman-Smith, Francesca; Mirosa, Miranda; Skeaff, Sheila
    Little is known about the amount of food wasted in the retail sector. This study aimed to quantify retail food waste in New Zealand (NZ) and identify key drivers for food waste reduction, using a mixed-methods, observational ...
  • New Zealand’s Food Waste: Estimating the Tonnes, Value, Calories and Resources Wasted 

    Reynolds, Christian John; Mirosa, Miranda; Clothier, Brent
    We used macro-economic data and aggregated waste data to estimate that, in 2011, New Zealand households generated over 224,000 tonnes of food waste, and New Zealand industry generated over 103,000 tonnes of food waste. We ...
  • Reducing waste of food left on plates Interventions based on means-end chain analysis of customers in foodservice sector 

    Mirosa, Miranda; Munro, Harriet; Mangan-Walker, Ella; Pearson, David
    Social marketing and other types of targeted behaviour change interventions should appeal to an individual’s personal values in order to improve their effectiveness. However, there is currently little understanding of what ...
  • Reframing communications that encourage individuals to reduce food waste 

    Pearson, David; Mirosa, Miranda; Andrews, Lynda; Kerr, Gayle
    The waste of edible food throughout the food chain is recognised as a global issue and academic research focuses on how to encourage reductions in this waste. At the consumer level, governments are investing in communication ...
  • Retail Potential for Upcycled Foods: Evidence from New Zealand 

    Goodman-Smith, Francesca; Bhatt, Siddharth; Moore, Robyn; Mirosa, Miranda; Ye, Hongjun; Deutsch, Jonathan; Suri, Rajneesh
    Food waste is a problem that manifests throughout the food supply chain. A promising solution that can mitigate the food waste problem across various stages of the food supply chain is upcycling food ingredients that would ...
  • The social value of rescuing food, nourishing communities 

    Mirosa, Miranda; Mainvil, Louise; Horne, Hayley; Mangan-Walker, Ella
    The purpose of this paper is to explore the social value food rescue enterprises can create for both their stakeholders and the wider community “in the meantime” whilst longer term solutions to the problems of insecurity ...
  • Spring Meal Plans 

    Drummy, Ashlee
    Eight sets of meal plans, which are designed to feed a flat of four students five dinner meals per week. The meals are healthy, affordable, and zero-waste. As well as recipes and shopping lists, the meal plans contain ...
  • Summer Meal Plans 

    Drummy, Ashlee
    Eight sets of meal plans, which are designed to feed a flat of four students five dinner meals per week. The meals are healthy, affordable, and zero-waste. As well as recipes and shopping lists, the meal plans contain ...
  • A Systematic Review of Consumer Perceptions of Smart Packaging Technologies for Food 

    Young, Erin; Mirosa, Miranda; Bremer, Phil
    Smart packaging, an emerging technology in the food packaging industry incorporates both active and intelligent technologies. Consumer demand for natural products and increasingly extended and diverse supply chains required ...
  • Winter Meal Plans 

    Drummy, Ashlee
    Eight sets of meal plans, which are designed to feed a flat of four students five dinner meals per week. The meals are healthy, affordable, and zero-waste. As well as recipes and shopping lists, the meal plans contain ...