Organized on 3rd November, 2020

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.

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More Resources

• UFA public consultation document on the upcycled food certification standard.
• From food waste to value‐added surplus products (VASP): Consumer acceptance of a novel food product category (Paper)
• Shopper Perceptions of Food Upcycling
• Consumers’ willingness to pay for upcycled foods

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