Rewarding Sustainable Practices

How can the research be used? Ka pēhea e whai take ai te rangahau?

• Researchers have tested their approach by working alongside four businesses beginning a ’volume to value’ transition, providing new insights into how enterprises can transform their commodity supply chain to a premium value chain.
• The research team has identified 9 key characteristics that are common to value chains that successfully reward food producers for sustainable choices.
• ‘Market orientation’ is one key characteristic common to successful value chains. This research has undertaken choice modelling experiments to understand what attributes overseas customers most value for food and fibre products from New Zealand. (Explore the results of the team’s previous choice modelling experiments: sauvignon blanc in California, yoghurt in Shanghai, kiwifruit in Shanghai, beef in California)
• The research programme is developing a tool for agribusinesses and exporters, that they can use to help identify and introduce critical success factors associated with successful value chains.
• The programme will deliver this new knowledge to leaders who are transforming New Zealand’s primary sector to distribute significantly more value to producers from consumers than established supply chains.
• This programme builds on the work of the Integrating Value Chains programme.