The Restaurant Association has welcomed the Government’s ongoing work to reduce red tape and simplify food regulations, saying it reflects the concerns and priorities raised directly by hospitality operators.
CEO Marisa Bidois said it was encouraging to see the Government responding to the issues identified through recent consultation with the sector.
“Hospitality business owners are deeply committed to food safety, but the current system can be overly complex, inconsistent, and costly to navigate,” says Bidois.
“We’re pleased to see the Government taking steps to create a more balanced and supportive framework that enables innovation and removes unnecessary
barriers to operating a food business in New Zealand.”
Earlier this year, the Restaurant Association organised a series of discussions across the country between local operators and the Minister for Food Safety, Hon Andrew Hoggard, to help inform what changes they need to be make to the Food Act.
Bidois says the proposed reforms signal a shift towards a more practical and enabling system, one that recognises the realities of running a modern food business while maintaining the highest food safety standards.
“Simplifying compliance, improving consistency across local authorities, and ensuring fair application of rules will make a tangible difference for hospitality operators,” she says.
“Reducing compliance costs and red tape not only frees up time and resources for businesses but also encourages innovation and job creation across the sector.”
The Association says it will continue to work closely with Ministers to ensure the next phase of reform delivers real benefits to hospitality businesses and creates a level playing field across the food sector.
ENDS
Issued by the Restaurant Association of New Zealand:
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