A major new report has laid bare the scale of food waste across Aotearoa’s business sector, revealing a system under pressure, under-measured, and still sending tonnes of kai to landfill.
The nationwide research, involving medium and large businesses across the food supply chain, shows that while most companies acknowledge food waste as a serious issue, many are still struggling to get it under control.
More than half of businesses say food waste is being addressed, but significant work remains, with only a third confident their systems are fully under control.
At the heart of the issue is money. Cost savings and economic efficiency are driving action more than environmental or community concerns, highlighting how financial pressure is shaping decisions in the sector.
Despite this, there is growing awareness. A large majority of businesses understand the causes and impacts of food waste and are willing to invest in reducing it. However, gaps remain in data, strategy, and coordination across supply chains.
The research also reveals where the waste is going. While much of it is redirected to animal feed, donations, or composting, nearly a third of businesses still send food waste to landfill – often due to contamination or lack of viable alternatives.
Inside businesses, strict quality standards, human error, and poor forecasting are major contributors to waste. Externally, supply chain disruptions and customer requirements continue to drive losses across the system.
Even though many companies are taking action – measuring waste, improving processes, and donating surplus food – operational challenges and costs remain major barriers. Nearly half of businesses say these issues prevent them from going further.
There is also a clear call for leadership. Government incentives, clearer regulations, and stronger collaboration across the supply chain are seen as key to unlocking real progress. More than 80 percent of businesses support funding and policy support to tackle food waste.
The findings point to a system that is moving, but not fast enough. With food waste tied to both economic loss and environmental impact, the pressure is now on businesses, government, and communities to act together – and ensure kai is valued, not wasted.
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