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Across New Zealand, people are finding new ways to make use of food that might otherwise be discarded. Surplus and imperfect produce is finding new markets, surplus food is being rescued and redistributed, food by-products are being turned into new ingredients and products, and businesses are finding creative ways to capture more value from the food we already produce.
These approaches are challenging the traditional idea of where food’s value ends — and showing that what we call “waste” can sometimes be the starting point for something new.
This Frontline Forum will showcase some of the people and initiatives changing the way we think about food waste in New Zealand. From finding markets for surplus produce and rescuing food for communities to upcycling food by-products, our panellists will share what they are doing, what they have learned and where they see the next opportunities.
Rather than focusing on what we are getting wrong, this conversation will explore what is already working — and what we could achieve by looking at food waste not simply as a problem to reduce, but as a resource with untapped potential.
Dr Wim de Koning specialises in sustainable value creation across agricultural and food value chains, with extensive international experience in sales, marketing, innovation and entrepreneurship. His work focuses on circular economy approaches, sustainable business models and creating new opportunities from agricultural and food resources.
Gavin Findlay is CEO of the New Zealand Food Network, which works to rescue and redistribute surplus food to communities across Aotearoa. He brings experience in food rescue, logistics and community partnerships, with a focus on finding practical ways to redirect good food to where it is needed.
Carmen Doran is Executive Director of Kai Commitment, a national initiative working with businesses across the food system to reduce food waste. Her work focuses on helping businesses measure food waste, identify practical opportunities for change and find ways to retain more value from the food they produce and purchase.
Diane Stanbra is the founder of Rescued Kitchen, a New Zealand food company focused on turning surplus food into upcycled ingredients and products. Her work combines food innovation, business and circular economy principles to find new uses for food that might otherwise be wasted. Rescued works with growers, manufacturers, retailers and other food businesses to keep surplus food in the food system and create new value from it.
Angus Simms is Co-founder of Wonky Box, a New Zealand business working with growers to find a market for surplus and imperfect fruit and vegetables that might otherwise go to waste. His work focuses on reducing food waste while creating new opportunities to capture value from produce that falls outside conventional retail specifications.
