Our Kai Commitment
We're a proud signatory of the Kai Commitment, New Zealand's national programme to reduce food waste across the industry. It's a commitment we take seriously, not just because it's good for the planet, but because food waste is a business problem too. Every bit of food lost or wasted represents the ingredients, labour, energy and transport that went into making it.
A New Zealand-first project on food waste and methane
We're currently part of a New Zealand-first project, led by Kai Commitment in partnership with global food waste action group WRAP and environmental consultants Eunomia, and funded by the Rainier Climate Group. The project is exploring the connection between food waste and methane emissions, and identifying practical ways to reduce both.
The work focuses on two of New Zealand's key supply chains: vegetables and specialty cheese. We're one of two Kai Commitment signatories directly involved, working alongside AS Wilcox to map food loss and waste hotspots, identify methane-related emissions, and model practical interventions from the farm gate through to retail and foodservice.
The project runs from March to October 2026, and will produce two commodity-specific case studies plus a guidance document designed to help other New Zealand businesses replicate the approach in their own supply chains.
"Reducing food waste makes sense from every angle. As a large New Zealand food company, we have a responsibility to improve efficiency across our supply chains and play our part in reducing emissions. Partnering on initiatives like this helps us to better understand end to end where waste occurs, and identify different solutions that deliver tangible benefits for the environment, the food supply chain and our business."
Bernard Duignan, Chief Executive Officer, Goodman Fielder New Zealand
More on our sustainability work
This project sits alongside our other sustainability commitments, including our work to increase recycled content in our packaging.