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Trixie came to Dunedin to take up a position at food rescue organisation, KiwiHarvest in 2019. Already passionate about sustainable food systems, here Trixie found an affinity for food waste and is now working as the manager (as well as an associate investigator) of the Food Waste Innovation Research Theme here at the University while studying her masters part time. Food Waste Innovation is a University of Otago Research Theme which brings together researchers from all corners of the Otago academic community who have shared interest in food waste research.
Trixie became interested in food and food systems while studying for a BA in Sociology and Health Promotion at the University of Hawaii at Hilo. She volunteered at a food bank in Hawaii and began to read on the topic and experiment with her own consumer behaviour. The focus of her current master's research is understanding systemic drivers to food waste and loss in the food production sector in New Zealand.
“I feel really lucky to have two esteemed and complementary supervisors in Dr Miranda Mirosa (Food Science) and Professor Hugh Campbell (Sociology)” She says. “This, along with my background in the food rescue sector, creates an ideal environment for my research to be really diversely informed. Given the rise of food waste on the social and political agenda, the looming global crises of our time, and the distinct lack of knowledge about food waste in New Zealand’s especially large food production sector, I am excited that my research is well positioned to have meaningful impact”.
Trixie's research topic: Systemic drivers to food loss and waste in the food production sector in New Zealand.
Thorsen, M., Croad, T., Vincent, T., & Mirosa, M. (2022). Critical success factors for food waste reduction. Cleaner Waste Systems. Advance online publication. doi: 10.1016/j.clwas.2022.100059