Retail potential for upcycled foods: Evidence from new zealand

Francesca Goodman-Smith, Siddharth Bhatt, Robyn Moore, Miranda Mirosa, Hongjun Ye, Jonathan Deutsch, Rajneesh Suri

Research output: Contribution to journalArticlepeer-review

Abstract

Food waste is a problem that manifests throughout the food supply chain. A promising solution that can mitigate the food waste problem across various stages of the food supply chain is upcycling food ingredients that would otherwise be wasted by converting them into new upcycled food products. This research explores perception of upcycled foods from a panel of 1001 frequent shoppers at a large grocery retailer in New Zealand. Findings from this research uncover several hitherto unexamined aspects of consumers’ evaluations of upcycled foods. These include consumers’ indications about shelf placements of upcycled foods, willingness to buy upcycled foods for people or pets other than themselves, and consumers’ preferences about information pertaining to these foods. This research advances our understanding of how consumers perceive upcycled foods and provides actionable insights to practitioners in the food industry.

Original languageEnglish (US)
Article number2624
Pages (from-to)1-9
Number of pages9
JournalSustainability (Switzerland)
Volume13
Issue number5
DOIs
StatePublished - Mar 1 2021

All Science Journal Classification (ASJC) codes

  • Geography, Planning and Development
  • Renewable Energy, Sustainability and the Environment
  • Management, Monitoring, Policy and Law

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