NCHU Professor Tzong-Ru Lee Appointed as International Advisor (Asia) to University of Otago’s Food Waste Innovation Steering Committee in New Zealand
2025-08-04
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To address the growing global issue of food waste, Professor Tzong-Ru Lee from the Department of Marketing at National Chung Hsing University (NCHU), Taiwan, has been appointed as the International Advisor (Asia) to the Steering Committee of the Food Waste Innovation: Food Waste Technical & Social Innovations Research Group at the University of Otago, New Zealand. He is the first expert from Taiwan to join the advisory board, where he will provide strategic insights on policy trends, market development, and academia-industry collaboration in the Asia-Pacific region.
The research group brings together leading scholars from food science, packaging technology, environmental engineering, and behavioral studies to develop science-based solutions for food waste reduction. Its mission is to support the New Zealand government, local councils, industries, and the public in setting and achieving food waste reduction targets, formulating policies, and promoting public awareness. A key initiative of the group is the Upcycled Food Lab, which focuses on transforming agricultural by-products and food processing waste into high-value food products—driving innovation and supporting a circular economy.
Globally, two-thirds of the world’s top 50 food companies have committed to halving food waste. The New Zealand government recognizes both the environmental and economic potential of food waste reduction and is investing through the Bio-Resource Processing Alliance (BPA)—a program funded by the Ministry of Business, Innovation and Employment (MBIE)—to convert surplus crops into value-added export products.
Professor Lee has long been engaged in research related to sustainable food systems, consumer behavior, and food culture, and brings extensive international collaboration experience. He has led several transnational projects on agri-food marketing, sustainable consumption, and food waste reduction. In his new advisory role, he will help foster research partnerships and strategic cooperation between New Zealand and Asia in areas such as food waste reduction, upcycled food innovation, and green technology.
“Food waste is not only a moral and environmental issue—it’s about resource efficiency, food security, and industrial transformation,” said Professor Lee. “Through this international collaboration, I hope to bring Taiwan’s experience in food technology, agri-food processing, and waste reduction to a global stage, while also introducing New Zealand’s upcycling models, policy approaches, and cross-sector partnerships to inspire broader participation from Asia.”
The research group brings together leading scholars from food science, packaging technology, environmental engineering, and behavioral studies to develop science-based solutions for food waste reduction. Its mission is to support the New Zealand government, local councils, industries, and the public in setting and achieving food waste reduction targets, formulating policies, and promoting public awareness. A key initiative of the group is the Upcycled Food Lab, which focuses on transforming agricultural by-products and food processing waste into high-value food products—driving innovation and supporting a circular economy.
Globally, two-thirds of the world’s top 50 food companies have committed to halving food waste. The New Zealand government recognizes both the environmental and economic potential of food waste reduction and is investing through the Bio-Resource Processing Alliance (BPA)—a program funded by the Ministry of Business, Innovation and Employment (MBIE)—to convert surplus crops into value-added export products.
Professor Lee has long been engaged in research related to sustainable food systems, consumer behavior, and food culture, and brings extensive international collaboration experience. He has led several transnational projects on agri-food marketing, sustainable consumption, and food waste reduction. In his new advisory role, he will help foster research partnerships and strategic cooperation between New Zealand and Asia in areas such as food waste reduction, upcycled food innovation, and green technology.
“Food waste is not only a moral and environmental issue—it’s about resource efficiency, food security, and industrial transformation,” said Professor Lee. “Through this international collaboration, I hope to bring Taiwan’s experience in food technology, agri-food processing, and waste reduction to a global stage, while also introducing New Zealand’s upcycling models, policy approaches, and cross-sector partnerships to inspire broader participation from Asia.”
