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A new food waste reduction project in Wellington’s hospitality sector is aiming to divert significant volumes of waste from landfill, as sustainability becomes an increasing focus for the visitor economy.
Hospitality New Zealand has secured $19,700 in funding from Wellington City Council to support a programme targeting high food waste producers across the city.
Reducing environmental impact
The initiative aims to divert up to 100 tonnes of food waste, through a combination of waste reduction, redistribution and composting.
Participating businesses, including Rydges Wellington and Star Group, will undertake waste audits and implement tailored solutions with support from waste minimisation specialists.
Hospitality NZ sustainability manager Megan Williams says the project is designed to provide practical tools for operators.
“Food waste has long been an issue for the industry, but there are effective ways kitchens can reduce and reuse what would otherwise go to landfill,” Megan says.
Industry-wide implications
The project will also generate case studies to support wider adoption across the hospitality sector.
A previous WasteMINZ study found New Zealand cafes and restaurants discard around 24,000 tonnes of food annually, with more than 60 per cent considered avoidable.
Supporting sustainable tourism
Reducing food waste is increasingly linked to the sustainability credentials of destinations, particularly in cities where hospitality plays a central role in the visitor experience.
The initiative highlights growing collaboration between local government and industry to improve environmental performance while maintaining service standards.
Waste audits are already under way, with implementation plans expected over the coming months and a final report due by the end of the year.
