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| be Waste Wise | December 5, 2020

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Upcycling Food Waste

Upcycling Food Waste
November 3, 2020 @ 7:00 am – 8:00 am UTC Timezone

Click here to register for the webinar

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


Francesca Goodman-smith, Waste Minimisation Manager @Foodstuffs NZ

Francesca Goodman-Smith is the Waste Minimisation Manager at Foodstuffs NZ, New Zealand’s largest grocery retail business. Francesca works across the sector as the Industry Representative for the University of Otago’s Food Waste Research Theme, and is the co-chair for the Upcycled Food Standards Committee. Francesca’s MSc research, undertaken at the University of Otago, quantified retail food waste in New Zealand.

Kat Heinrich, Rawtec

Kat Heinrich is a food waste specialist in Australia and winner of the 2017 GISA Women in Waste Leadership Award. She works as an associate consultant at Rawtec, advising businesses and governments on how to reduce waste and improve resource management. Kat recently completed a study tour in the US and Europe investigating best-practice food waste initiatives. Her research and case studies are available at

Click here to register for the webinar

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