When the margins are tight, we look closely at what we’re buying, what we’re charging and what each dish contributes to the business. But the other part of the equation is the food we pay for that never reaches a customer, or comes back on their plate.
We know the work that goes into ordering, preparing and serving good food. Yet in a busy kitchen, waste can become part of the daily routine without anyone having the time to step back and understand how much it is costing.
That was one of the reasons the Restaurant Association developed Kai Keepers in collaboration with our partners, Edge Impact. We wanted to help businesses understand where food waste was happening and test practical changes that could make a measurable difference.
This programme is very important work for us, so the recent announcement from Environment Minister Hon Nicola Grigg, confirming Government funding to expand Kai Keepers, is very welcome news. We appreciate the ongoing support of the Minister and the Ministry for Cities, Environment, Regions and Transport which gives us the opportunity to build on what we have learned so far and bring that support to more businesses across Aotearoa.
The scale of the opportunity is considerable. Our restaurants and cafes generate an estimated 24,400 tonnes of food waste each year, around 61 per cent of it avoidable. Having worked with 120 businesses through our initial pilot over the past two years, we have seen the impact Kai Keepers can have on that. Average food waste per cover fell by 16.4 per cent between the start and end stages of the programme, meaning cost savings and less waste going to landfill. Just as important was the feedback from operators whose teams came together for a common cause, whose customers responded unanimously positively, and who are continuing the changes long after their involvement in the pilot has ended.
What could Kai Keepers do for your business?
For a business taking part, the aim is straightforward: less food wasted, lower costs and practical changes your team can keep using.
Over four weeks, you’ll get an audit of your main sources of food waste, so you can see where ingredients — and money — are being lost. We’ll help your team choose and try initiatives tested in the pilot, measure the difference and work out what is worth continuing in your venue.
That could mean adjusting a side dish that regularly comes back uneaten, turning preparation offcuts into something you can sell or helping your front-of-house team promote stock before it spoils. We’ll also guide you through local diversion options for unavoidable food waste and be available to support you throughout.
Businesses in the pilot tested just one food waste reduction initiative, with estimated annual savings averaging around $5,500 per business. That gives us an encouraging starting point. Once you understand where waste is happening, you can identify further opportunities across preparation, portion sizes and stock management — and keep building on what works for your venue.
We know the commitment needs to be manageable. We’ve designed the program for all types of commercial kitchens, with minimal extra work for your team and activities that fit alongside your existing operation. You have support over the four weeks, and improvements you can carry on using afterwards.
If you’re keen to find out more, whether you’re already making changes, wondering where to begin or looking for a bit of support, we’d love to hear from you. With the busy season approaching, timing matters. Get in touch now, and we’ll help you choose a start date that suits your business, including in 2027.
Visit kaikeepers.org to complete our quick survey and register your interest.