Food Waste Management Practices: The Case of Invercargill’s Food and Beverages Sector in New Zealand

This study examined food waste practices in Invercargill’s food and beverages sector in New Zealand. Data was collected from 10 participants. who were invited through the email addresses found on the official websites of food and beverage organisations or through social networks. Follow-up emails, and face-to-face invitations were completed to secure the interviews. The research was conducted using a qualitative method approach. Data collected from the interviews was analysed. The interviews were conducted in participants’ workplaces at convenient hours for the participants, avoiding busy hours or any interruptions in the workplaces. The data were collected and recorded using the Microsoft Teams transcription function and a mobile phone during interviews. Prior to each interview, a participant information sheet was provided for the participant to read, and participants were asked to read and sign a consent form. The interviews lasted for between 30 and 45 minutes. Data collected were analysed using thematic analysis, a commonly used qualitative descriptive research method for analysing qualitative data. Findings from this study were based on the three objectives set for the study. 1—to define the situation relating to food waste generation by food and beverage organisations. The study found a significant level of food waste generation within the food and beverage industry in Invercargill. Participants claimed that food waste occurred during food preparation and because of consumer behaviour and resulted in environmental impacts. 2—to identify the main sources of food waste in the food and beverage organisations. The research found various sources of food waste and classified them into three main groups: non-avoidable, avoidable, and possibly avoidable. Non-avoidable food waste encompasses items such as eggshells, vegetable skins, and animal bones, considered inevitable by-products of food production. Avoidable food waste resulted from uneaten food on client plates and cooking errors. These categories were identified by participants, with leftover food being highlighted as the primary source of avoidable waste. Avoidable food waste includes among others expired food and overripe fruits, and participants believed that with improved management practices, these sources of waste could be minimised or repurposed. 3—to evaluate the effectiveness of food and beverage organisations’ current food waste management practices in Invercargill. This study found three current food management practices which had been effective at Invercargill: offering discounts to discourage food waste, repurposing food items, segregating waste for collection by local farmers, and conducting training programs for staff. Emphasis was placed on portion control, inventory management, adherence to precise recipes, fostering a culture of waste reduction and encouragement of staff responsibilities in preventing food waste. Regular communication and discussion, along with training sessions and collaboration among key personnel to address food waste should be encouraged.