Companies worldwide are cutting food waste by upcycling food. For example, spent grain from brewing beer is being made into snack bars. Similarly, surplus bread is being made into beer. These products create value from food that would otherwise be wasted.

In this webinar, Francesca Goodman-Smith shares how New Zealand’s largest grocery retail business – Foodstuffs NZ – is accelerating the growth of upcycled products. Francesca shares the findings from consumer research into attitudes toward upcycled products. We discuss some of the challenges and opportunities for upcycling food, as well as, international developments in upcycled food standards.

More Resources

  • Kat Heinrich

    Director, Rawtec

    Kat Heinrich is a food waste specialist in Australia and winner of the 2017 GISA Women in Waste Lead...
  • Francesca Goodman-Smith

    Waste Minimisation Manager, Foodstuffs NZ

    Francesca Goodman-Smith is the Waste Minimisation Manager at Foodstuffs NZ, New Zealand’s largest ...
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