Research Report: Sustainable Menu Practices in New Zealand Cuisine

This research report investigates sustainable practices in menu development within the context of New Zealand cuisine. It begins with a regional background, outlining key statistics, geographical features, and factors influencing eating and drinking trends, such as modernization and health consciousness. The report then delves into demographics, population distribution, and cultural influences, including the impact of immigration and religious events like the Gisbourne Wine and Food Festival and the Matariki Festival. Lifestyle changes, media influences, and technological developments, such as molecular genetic techniques and pulsed electric field technology, are also examined. The report highlights the role of chefs like Peter Gordon and scientific advancements in shaping menu responses, including the adoption of pasture-fed meats and gluten-free options. Overall, the report provides a comprehensive overview of the dynamic forces shaping New Zealand's culinary landscape and its move towards sustainability.

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.

Task 1.1: Region background: location, key
statistics, key features
Urban Population Rural Population
• The urban population of New Zealand
has minimum population of 30000
people in towns and cities
• The urban population has fast foods
eating and drinking pattern.
• They mostly prefer buying food from
commercial restaurants and cafes
because of their busy schedule
• The rural population of New Zealand is
around 900 people
• They mostly consume sweet drinks
along with increased fruit and
vegetables consumption those are
home made
• Energy dense food and drinks are
preferred in childhood rural population
(Source: Dresler-Hawke, Whitehead &
Coad, 2015)

Part (b): Key demographics and population distribution impacting consumption patterns
• After the immigration considerable change has been
observed in eating and drinking patterns of New
Zealand.
• Immigration resulted in adaptation of consumers to
modernized New Zealand cuisine that expanded to
include Japanese, Thai, Vietnamese, Malaysian and
regional Chinese foods (Eyles et al., 2018).

Task 1.2: Cultural Influences
Part (a): Influence of the country’s culture/s and
religion/s on eating and drinking patterns
• New Zealand has pacific culture and heritage that is
unique and dynamic due to immigration.
• Religion and food culture in the nation is influenced
by British and European custom along with Maori and
Polynesian tradition (Jones, 2018).
• Eating patterns in daily life includes seasonal
vegetables, fish and chicken.

Part (a): Influence of the country’s culture/s
and religion/s on eating and drinking patterns
• Existence of food customs at ceremonial occasions in
New Zealand impacts eating and drinking patterns in
New Zealand.
• Following such religious festival celebration trend in
the “Burns Clubs”, the ceremony of piping in the
Haggis is observed in which they consume various
types of cheese, muffins and fusion of Asian and
European cuisines (Khoury et al., 2016).

Task 1.2: Cultural Influences
Part (b): Key cultural or religious events that have an impact on
the eating/drinking patterns and trends
• Gisbourne Wine and Food Festival: This religious event is
celebrated in middle of New Zealand wine region on east
coast.
• People of New Zealand has the trend of tasting innovative
wines and food with enjoying traditional music (Khoury et al.,
2016).

Part (b): Key cultural or religious events that
have an impact on the eating/drinking patterns
and trends
• Matariki Festival: It is one of the famous religious
festival of New Zealand celebrated by Maoris in their
New Year.
• In this cultural event the residents of New Zealand
prefer fresh seafood like crayfish and vegetables and
meat cooked in earth oven in traditional style (Jones,
2018).

Task 1.3: Lifestyle changes and trends
• Consumers of New Zealand are moving towards more
sustainable and ethical eating.
• Based on such trend, the consumers are adapting eating
and drinking patterns those are plant based and allergen
friendly such as sustainably sourced meat and
vegetables (Jones, 2018).
• Consumers are shifting towards consuming low or non-
alcoholic food parings.
• Based on such trend the consumers are consumption
patterns of including canned food and soft drinks in diet.

Task 1.4 Other key influences
Part (a): Significant media influence
• Advertisement of food on Television commercials
and social media increases indulgence with eating
that has resulted in modernizing meal patterns
(Jones, 2018).
• Food blogs, forums and groups on the social media
network persuades new eating and drinking habits
among consumers.