Aotearoa’s hospitality sector generates thousands of tonnes of food waste each year; much of it is avoidable.

To help the industry turn insight into action, Edge Impact and the Restaurant Association of New Zealand launched the Kai Keepers pilot, engaging 120 cafes and restaurants across Auckland, Bay of Plenty, and Waikato.

Join us for a short, practical session unpacking the baseline results of the 4 pilots implemented and what they mean for restaurant operators and their teams.

Time:

This webinar will take place at 1pm NZST.

For those joining in Australia, this is 3pm AEDT.

What the webinar will cover

Overview of the Kai Keepers pilot and programme design

Key findings from the baseline assessment

Where waste is most likely to occur and why

Early patterns emerging across different business types

What these insights mean for operators

Main findings from the interventions

Practical learnings operators can implement in their restaurants and cafes

Who should join?

Hospitality business owners, chefs, managers, and operations teams

Sustainability and ESG managers

Industry bodies and councils

Food suppliers, distributors, and procurement teams

Anyone working in food systems, waste reduction, or hospitality innovation

Attendees will leave with:

A clear understanding of the top sources, costs, and impacts of food waste

Practical insights to help reduce waste in day-to-day operations

Early visibility of tested interventions and what works

Guidance on how the findings can help with planning, training, and cost management

Secure your spot today.

Contact the host of Kai Keepers: What We Learned About Food Waste in Aotearoa’s Hospitality Sector