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Item The social construction of housing tenure in Aotearoa New Zealand, 1900 to 1990 : crisis, place, and the path to a dual tenure regime : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Geography at Massey University, Manawatū, Aotearoa New Zealand(Massey University, 2023) Ryland, Daniel BrianOver the 20th Century and beyond there have been repeated urban housing crises which have negatively impacted the welfare of many households. Discussions and solutions for these crises have centred on binaries of homeownership and renting or State versus market within a pre-determined housing trajectory. However, the academic housing literature has argued for a more nuanced view of tenure to engage with housing effectively. This thesis aims to contribute to this project by exploring Aotearoa New Zealand’s pathway toward a dual tenure regime. I explore tenure as a relational concept created by the intersection of economic, legal, and cultural dimensions in place and across time. Exploring tenure beyond broad categorisations emphasises the need to imagine it differently. I used document analysis drawing on Parliamentary debates, political cartoons, archival documents, newspapers, statistics, and community organisation reports. They were analysed with a social constructivist approach inspired by a critical realism lens to explore the interdependence of tenure, place, and housing crisis. A core feature is that housing crises necessitating solutions drive tenure change. To explore Aotearoa New Zealand’s pathway to a dual tenure regime, I focused on the social construction of tenure during three housing crises. I argue that Aotearoa New Zealand’s dual tenure regime valorising freehold ownership with an individual title over other tenure options took shape over the 20th Century. Housing policy and economic decisions in the first quarter of the century to deal with housing crises embedded freehold ownership with an individual title as the most desirable tenure and end point of a housing trajectory. These would be reinforced through later housing crises as the social construction of tenure created opportunities and constraints for housing. By 1990, tenures were understood through their relation to freehold with an individual title and how they fit within a pre-defined housing trajectory, limiting the ability to experiment with other tenure forms. The thesis concludes that tenure needs to be imagined holistically as a multiply-determined, dynamic, and relational concept intertwined with crises, and that the latter can highlight opportunities to imagine other tenures.Item Creating food waste : journeys of food becoming waste in a catering kitchen : a thesis presented in partial fulfilment for the requirements for the degree of Master of Arts in Geography at Massey University, Manawatū, New Zealand(Massey University, 2015) Ryland, Daniel BrianThe creation of food waste is an issue of increasing importance given growing concerns about environmental sustainability. Until recently the food waste literature has focused on the amount of food wasted with little consideration 0f the practices that create food waste beyond households and hospitals. This thesis seeks to consider food and waste practices as they occur within a catering kitchen with an aim of exploring how food waste is created. Exploring the creation of food waste in catering occurred through participant observation in a catering firm in Palmerston North, New Zealand during the summer of 2013-14. Information gathered through this technique centred on following food journeys through the catering kitchen and the moments of transition which occur as food becomes waste. Concepts of ‘becoming’ and ‘assemblages’ (Deleuze and Guattari, 1988) were drawn on to understand food waste creation, with Hetherington’s (2004) concept of conduits to inform how becomings take place. Analysis of field notes demonstrated that creating food waste in catering is not a simple process, nor a certain outcome. Instead food waste occurs as part of a vast interconnected web of interactions between food, places, people, and ideas. Conduits exist to change meaning and value inherent in food. Those conduits to avoid food waste can be found as buckets for pig feed, storage in a chiller to be made into a new dish, or staff consumption. The use of these conduits can reduce food waste, but the capacity of food to enter them is constrained by the economic and material realities of producing food for sale. Staff at the catering firm desire to reduce food waste, but time and space pressures, kitchen practices regarding food and waste, external regulations, and the material properties of food means that, while reducing food waste is desirable, it is not always possible.