Kai Commitment is launching a first of its kind project in New Zealand to map the connection between food waste and methane emissions. The initiative focuses on vegetable and specialty cheese supply chains to identify waste hotspots from the farm gate to retail. By partnering with WRAP and Eunomia, the project aims to create a practical blueprint for businesses to reduce Scope 3 emissions. The goal is to prove that cutting food waste improves both commercial performance and climate outcomes through reduced methane output.
