Note: Separate awards in this category are available to be presented in any and all of the industry sectors e.g. Dairy, Meat, Fish, Fresh
The NZIFST Award for Distinguished Service is less definitively a science and technology award than that acknowledged by the JC Andrews Award in that it allows recognition of industry service that may be less specifically technical.
The award recognises long and exceptional service and/or contribution to a NZ Food Industry sector in a scientific, technical, teaching, marketing or managerial role; and is specifically for industry personnel approaching or in retirement.
It is recommended that nominees should have spent at least 25 years employed within the Industry sector or its service industries and should have been a member of the NZIFST, or any relevant antecedent organisation, for at least 10 years, however, these criteria may be varied at the discretion of the Awards Committee. The Nominee may be currently active in his/her field of endeavour, or may be retired.
This Award is traditionally announced at the NZIFST Awards Dinner in June of each year, although in certain circumstances (e.g. the recipient is terminally unwell or disabled) the award may be presented in the recipient’s absence. No formal Conference address is required.
A Distinguished Service Award may be awarded to one or more individuals each year, and as a guide, the award may be given for long and exceptional service to the Industry in one or more of the following areas:
a) Leadership and promotion of quality in food products b) Contribution to research of benefit to the industry c) Managerial ability in an industry venture d) Development of leadership of personnel within the industry e) Leadership within national and/or international organisations f) Promotion of legislation of benefit to the industry g) Development and/or dissemination of information to the public related to the industry h) Promotion of the sale of food industry products i) Promotion of education within the food industry j) Development or promotion of efficient practices related to food production k) Development of a product or a process which promotes the increased or diversified use of foods l) Leadership in nutrition education m) Development of inventions, equipment or mechanical procedures in the industry for either the production or manufacturing field n) Contribution to Industrial Relations