LOW FOOD LOSS RATE FOR NEW ZEALAND RED MEAT SECTOR HIGHLIGHTS STRONG EFFICIENCY STORY

The low food loss rate from New Zealand’s red meat sector shows how efficient the industry is, says Beef + Lamb New Zealand Inc (B+LNZ Inc), the domestic marketing body for beef and lamb.

The Ministry for the Environment’s Aotearoa New Zealand Baseline Food Loss and Waste Project, the first national measure of food loss and waste across the supply chain, shows meat has one of the lowest loss rates among all major food categories, with around five percent lost across primary production and processing.

The research also highlights that the vast majority of material leaving the red meat supply chain does not become waste.

Instead, almost all non-edible components are channelled into useful, high-value streams, including pet food, pharmaceuticals, cosmetics, and leather. This demonstrates New Zealand’s strong whole-carcass utilisation and alignment with circular economy principles.

Consumers also generate relatively less meat waste at home, reinforcing the high nutritional value New Zealanders place on beef and lamb and the care taken to use these products fully.

B+LNZ Inc. Head of Nutrition Julia Sekula said the findings recognise the sector’s efforts while reinforcing its role in a responsible national food system.

“We welcome this research and the focus it brings to the national conversation around food waste. The results show the red meat sector is already performing strongly, with low levels of loss and a high degree of reuse and value recovery.

“Along with other proteins, this reflects the red meat sector’s long-standing focus on efficiency and respect for the product.

“New Zealand farmers and processors take pride in ensuring every part of an animal is utilised. This report demonstrates that commitment in practice.”

At the same time, B+LNZ Inc. acknowledges there is still more work to do across the wider food system, and in particular, in households.

“While the sector performs strongly, most food waste happens at home. We all know what it’s like to forget leftovers in the fridge, and meat is rarely eaten in isolation, so it’s rarely wasted in isolation either.

“That’s where Beef + Lamb New Zealand Inc. can make a real difference. By helping Kiwis plan their meals and cook with confidence, we can support households to get the most from every cut in every meal and reduce food waste in a meaningful way.”

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