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Approximately thirty per cent of all food produced around the globe is wasted at some point in the food chain while there is still hunger in the population. Tackling food waste is a global necessity for our populations, economies and our environment.  This thesis explores the redesigning of food waste systems, in the New Zealand context, through the lens of the design frameworks of the fine dining chef. The case study centres on the food recovery within the social enterprise, The Good Neighbour Trust in Tauranga, New Zealand, and critically analyses the Five Phase Culinary Design Model. While our tacit knowledge is a crucial part of the culinary experience it is limiting within the wider context of food design. With the experience gained during this case study it has become apparent that if we are to seek radical innovation we must redesign the model to plan for that throughout the design process.

(Re)Designing food waste systems using the design frameworks of chefs: An exploration of the potential application in the New Zealand context: The case of 'Good Neighbour'