Sustainable Practices in Menu Development in New Zealand

Part 1: Research Report
Sustainable Practices in Menu
Development in New Zealand
Name of the University:
Name of the Student:
Authors Note:

Task 1.1: Region background: location, key statistics, key features
Map of the Country that shows its significant geographical features
(Source: Bi-hussein et al., 2017).

Part (a): Factors Determining Eating and Drinking Trends
• Rapid modernization in culinary culture: Demand
for fashion cuisine is increasing among New
Zeeland consumers because if which they desire
new taste sensations in their meal (Browne et al.,
2018).
• Organics and healthy choices: Growing awareness
among consumers regarding healthy choices is
increasing and they prefer having food those are
freshly harvested.

Task 1.1: Region background: location, key
statistics, key features
Part (b): Key demographics and population distribution
impacting consumption patterns
• Majority of New Zealand’s population is based in European
Descent (74%).
• Auckland region has 33.4% of the New Zealand population.
• The ethnic origins of New Zealand includes 74% of European
and 14.9% Maori (de Bruin, 2017).
• Other major ethnic group includes 11.8% Asians and 7.4%
pacific people.