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Francesca Goodman-Smith
Foodstuffs NZ Ltd., Auckland 2022, New Zealand

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Communication
Published: 01 March 2021 in Sustainability
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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 otherwise be wasted by converting them into new upcycled food products. This research explores perception of upcycled foods from a panel of 1001 frequent shoppers at a large grocery retailer in New Zealand. Findings from this research uncover several hitherto unexamined aspects of consumers’ evaluations of upcycled foods. These include consumers’ indications about shelf placements of upcycled foods, willingness to buy upcycled foods for people or pets other than themselves, and consumers’ preferences about information pertaining to these foods. This research advances our understanding of how consumers perceive upcycled foods and provides actionable insights to practitioners in the food industry.

ACS Style

Francesca Goodman-Smith; Siddharth Bhatt; Robyn Moore; Miranda Mirosa; Hongjun Ye; Jonathan Deutsch; Rajneesh Suri. Retail Potential for Upcycled Foods: Evidence from New Zealand. Sustainability 2021, 13, 2624 .

AMA Style

Francesca Goodman-Smith, Siddharth Bhatt, Robyn Moore, Miranda Mirosa, Hongjun Ye, Jonathan Deutsch, Rajneesh Suri. Retail Potential for Upcycled Foods: Evidence from New Zealand. Sustainability. 2021; 13 (5):2624.

Chicago/Turabian Style

Francesca Goodman-Smith; Siddharth Bhatt; Robyn Moore; Miranda Mirosa; Hongjun Ye; Jonathan Deutsch; Rajneesh Suri. 2021. "Retail Potential for Upcycled Foods: Evidence from New Zealand." Sustainability 13, no. 5: 2624.

Journal article
Published: 12 August 2020 in Sustainability
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Approximately 12% of total food waste is generated at the hospitality and food service level. Previous research has focused on kitchen and storeroom operations; however, 34% of food waste in the sector is uneaten food on consumers’ plates, known as “plate waste”. The effect of situational dining factors and motivational factors on plate waste was analysed in a survey of 1001 New Zealand consumers. A statistically significantly greater proportion (p < 0.05) of participants reported plate waste if the meal was more expensive, longer in duration or at dinnertime. Irrespective of age or gender, saving money was the most important motivating factor, followed by saving hungry people, saving the planet and, lastly, preventing guilt. Successful food waste reduction campaigns will frame reduction as a cost-saving measure. As awareness of the environmental and social costs of food waste builds, multifactorial campaigns appealing to economic, environmental and social motivators will be most effective.

ACS Style

Francesca Goodman-Smith; Romain Mirosa; Miranda Mirosa. Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste. Sustainability 2020, 12, 6507 .

AMA Style

Francesca Goodman-Smith, Romain Mirosa, Miranda Mirosa. Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste. Sustainability. 2020; 12 (16):6507.

Chicago/Turabian Style

Francesca Goodman-Smith; Romain Mirosa; Miranda Mirosa. 2020. "Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste." Sustainability 12, no. 16: 6507.

Abstract
Published: 01 January 2019 in Proceedings
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Background: An estimated one-third of the

ACS Style

Sheila Skeaff; Francesca Goodman-Smith; Miranda Mirosa. A Quantitative and Qualitative Study of Retail Food Waste in New Zealand. Proceedings 2019, 8, 18 .

AMA Style

Sheila Skeaff, Francesca Goodman-Smith, Miranda Mirosa. A Quantitative and Qualitative Study of Retail Food Waste in New Zealand. Proceedings. 2019; 8 (1):18.

Chicago/Turabian Style

Sheila Skeaff; Francesca Goodman-Smith; Miranda Mirosa. 2019. "A Quantitative and Qualitative Study of Retail Food Waste in New Zealand." Proceedings 8, no. 1: 18.