Bringing people 
and food together
Be part of afood waste movement
Each year, Aotearoa’s cafes and restaurants generate nearly 25,000 tonnes of food waste, and a shocking 61% of it is entirely avoidable. When this food goes to landfill, it’s a wasted opportunity to advance sustainability for the hospitality industry and improve financial outcomes for operators.
To tackle this pressing issue and provide the data insights to drive awareness and action across our industry, the Restaurant Association, in conjunction with Edge Impact, and with the support of the Ministry for the Environment(now the Ministry for Cities, Environment, Regions and Transport), launched Kai Keepers.
Initially run as a pilot across the Auckland, Waikato and Bay of Plenty regions, Kai Keepers is now available nationwide for food businesses to join, aiming to change food waste monitoring, outcomes and food waste diversion for cafes and restaurants.
The findings from the Kai Keepers’ pilot is driving the nationwide programme, so that every food business in Aotearoa can be part of the food waste movement.
What’s happening with food waste in your business?
Every café and restaurant handles food waste a little differently. We’d love to hear what you’re already doing, how you’re keeping food waste out of landfill, and whether you’d be interested in exploring ways to do more.
Share your experience in our quick survey and help shape the next stage of Kai Keepers.
Kai Keepers News
Ground-breaking insights revealed from first stage of Kai Keepers pilot
After completion of the first phase of the Kai Keepers pilot, conducted in 2024, data from this ground-breaking programme has already unveiled detailed insights that will help understand behaviours, measure waste levels in the industry, and identify key areas for targeted reduction.
Over a seven-day period, the Kai Keeper participants across Auckland, Bay of Plenty and Waikato took part in a pilot assessment where more than 13 tonnes of food waste were generated from the preparation of 108,730 meals. The food waste was generated from food preparation (44%), plate waste (43%) and spoilage (13%).
Kai Keeper FaQ’s
Welcome to the hub of knowledge for our Kai Keepers pilot programme! Uncover all the answers to your frequently asked questions.
Whether you’re seeking insights on what is involved if you’re involved in the pilot, the different phases of the pilot, or troubleshooting common challenges, you’ll find the guidance you need.
We understand the importance of reducing food waste, and our aim is to support you every step of the way as we work together towards a more sustainable future.
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