Now showing items 1-20 of 33

  • 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 ...
  • 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 ...
  • Briefing to investigate food waste in New Zealand - Appendix B, Report prepared by Associate Professor Miranda Mirosa 

    Mirosa, Miranda
    Food waste is a major issue in New Zealand. As a nation, we waste an estimated $872 million worth of food a year. This represents 122,500 tonnes of food sent to landfills—enough to feed everyone in Dunedin for two years.1 ...
  • 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 

    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 ...
  • 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 ...
  • Autumn 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 ...
  • 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 ...
  • A chemometrics approach to compare volatile changes during shelf life of Pulsed Electric Fields, High Pressure and thermal pasteurized apple juice 

    Kebede, Biniam; Lee, Pui Yee; Leong, Sze Ying; Kethireddy, Vidya; Ma, Qianli; Aganovic, Kemal; Eyres, Graham T.; Hamid, Nazimah; Oey, Indrawati
    High Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies 17 are being used increasingly on a commercial basis, with high quality-labelled fruit juices being as 18 one of the most important ...
  • 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 ...
  • 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 ...
  • Crisis management toolkit for food rescue organisations 

    Clare, Grace
    This infographic was adapted from the dissertation “The impact of COVID19 on food rescue organisations in New Zealand/Aotearoa”. This is designed as a resource to be utilised by food rescue organisations, taking learnings ...
  • Ethics of Food Waste 

    Mirosa, Miranda; Pearson, David; Pearson, Rory
    In order to investigate the ethical implications of the food waste issue, this chapter considers the wider role of ethics in society and discusses general ethical issues in relation to food. In a more specific exploration ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...