WASTE NOT, WANT NOT New Zealand farmers and agribusinesses work hard to produce what is among the best food in the world, and need to do more to ensure it is not thrown away, says RaboDirect chief executive Daryl Johnson. Damning new figures have revealed that Kiwis waste an eighth of their weekly food purchases, costing $1071 per household per year and equivalent to around 350 Boeing 747 jumbo jets…and RaboDirect New Zealand says reducing wastage is a key challenge in achieving the goal of global food security. Whilst New Zealanders are aware of - and have a positive attitude about - reducing food wastage, they are wasting a staggering $1.8 billion worth of food each year. Seventy per cent of Kiwis underestimate how much we waste as a nation, which currently equates to 122,547 tonnes. Those who eat out more than three times per week are the most likely to waste food, wasting 21% of the food they purchase. It’s hard to visualise that amount of food, but it’s equivalent to around 29kg per person per year. We’ve got the right attitude in that Kiwis want to reduce food wastage, but it’s a matter of putting that mindset into action. The research found that despite 79% of New Zealanders admitting they don’t like to waste food, 94% do. Rabobank has identified food wastage as a key challenge in achieving the goal of global food security, and a fundamental part of its Banking for Food vision and recently-announced Kickstart Food global activation programme. The demand for food is set to rise considerably as a consequence of a growing and wealthier global population, with the world population forecast to increase by two billion people to more than nine billion by 2050. To meet this demand, world food production will have to increase by at least 60%, while at the same time arable land and natural resources are nearing their limits. On a global scale, part of the solution to this challenge is to reduce wastage so that the food that we already produce reaches where it is needed. But even at a local level, for the benefit of the environment and our back pockets, this research shows New Zealanders need to look more closely at what food they buy each week, what they actually eat, and what’s left over at the end. The research shows the leading contributor to wasted food is food going off before it could be eaten. This accounted for 55% of food wastage. A further 15% is from unfinished food on our plates, while insufficient planning and food 10 NOVEMBER 2017 not tasting as good as expected each account for 7%. As far as behaviours that could reduce waste, the survey found 33% of New Zealanders always plan meals in advance, and only 22% freeze leftovers; and while 63% say they are likely to buy imperfect fruit and vegetables, only 26% ever have. It’s often presumed that younger generations are more environmentally conscious, and therefore conscious of wastage. However, the survey found younger generations are more likely to eat out, are cooking meals from scratch less often, and are less likely to eat leftovers, compared with the older generations; all behaviours that are likely to contribute to the increased rate of food wastage amongst these age groups. Wasting food is also linked to other wasteful behaviours such as buying clothes and never wearing them, and taking longer showers. We’re all looking for ways to reduce unnecessary expenses, and one of the study’s objectives is to find opportunities for reduced spending and to encourage savings that are easy to achieve. On average, 16.8% of New Zealand’s household spending goes towards food. Making savings in this area could significantly impact both individual households and collectively on food wastage as a nation. Being aware of the scale of food wastage in New Zealand is a start, but this needs to extend to our own individual behaviour too. MY SAY World-leading hot air equipment for the Food & Beverage industry For over 60 years Leister have been the world leader in the fi eld of plastic welding and industrial hot air applications. TYPICAL APPLICATIONS include activating, heating, curing, melting, shrinking, sterilising drying to name a few. carrgroup.co.nz FT292 Carr Group Food Tech Ad 1704 5H 210x50.indd 1 26/04/17 9:23 am
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