Shared meals are central to care, connection, and quality of life in retirement and aged care settings. When food is prepared but not eaten, it represents more than waste; it signals a disconnect between food service practices and what residents value.
In New Zealand aged care homes, food waste averages 123 kg per resident per year, carrying financial, operational, and environmental costs.
But change is achievable.
Care homes using the Waste Less, Care More toolkit reduced food waste by an average of 24%, alongside reported improvements in resident satisfaction, staff workflows, teamwork, and sustainability awareness.
Reducing food waste supports better care, lowers costs, and strengthens environmental outcomes.
Overview: What this toolkit provides
This toolkit offers practical, flexible guidance to help your organisation prepare, implement, and sustain a food waste reduction project, without disrupting everyday care or food service routines.
Included in the toolkit:
- Preparation activities: Measurement (how to conduct a food waste audit) Goal Setting & Commitment (setting realistic targets and appointing food waste champions)
- Evidence-informed interventions Designed around the food service cycle, from menu planning and procurement through to service, consumption, and waste management
- Practical tools and resources To support implementation, tracking, and ongoing improvement