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Retail Potential for Upcycled Foods: Evidence from New Zealand

Author

Listed:
  • Francesca Goodman-Smith

    (Department of Food Science, University of Otago, Dunedin 9016, New Zealand
    Foodstuffs NZ Ltd., Auckland 2022, New Zealand)

  • Siddharth Bhatt

    (School of Business Administration, Pennsylvania State University at Harrisburg, 777 West Harrisburg Pike, Middletown, PA 17057, USA)

  • Robyn Moore

    (Foodstuffs NZ Ltd., Auckland 2022, New Zealand)

  • Miranda Mirosa

    (Department of Food Science, University of Otago, Dunedin 9016, New Zealand)

  • Hongjun Ye

    (LeBow College of Business, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104, USA)

  • Jonathan Deutsch

    (College of Nursing and Health Professions, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104, USA)

  • Rajneesh Suri

    (LeBow College of Business, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104, USA)

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.

Suggested Citation

  • Francesca Goodman-Smith & Siddharth Bhatt & Robyn Moore & Miranda Mirosa & Hongjun Ye & Jonathan Deutsch & Rajneesh Suri, 2021. "Retail Potential for Upcycled Foods: Evidence from New Zealand," Sustainability, MDPI, vol. 13(5), pages 1-9, March.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:5:p:2624-:d:508510
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    References listed on IDEAS

    as
    1. Grunert, Klaus G. & Hieke, Sophie & Wills, Josephine, 2014. "Sustainability labels on food products: Consumer motivation, understanding and use," Food Policy, Elsevier, vol. 44(C), pages 177-189.
    2. Silvia Coderoni & Maria Angela Perito, 2020. "Sustainable consumption in the circular economy. An analysis of consumers’ purchase intentions for waste-to-value food," Post-Print hal-03385002, HAL.
    3. Sina Nitzko & Achim Spiller, 2019. "Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective," Sustainability, MDPI, vol. 11(17), pages 1-21, September.
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