Commercial catch and effort data and fisheries observer records of catch and discards by species were used to estimate the rate and level of non-target catch and discards in the orange roughy and oreo trawl fisheries for fishing years 2002–03 to 2019–20. Estimates were made for broad categories of catch and discards including target species, QMS species, non-QMS fish, and non-QMS invertebrate species, and estimates of annual catch were made for several of the major individual non-target species.

This document includes a descriptive analysis of available data and literature to determine the species and stock structure of jack mackerel in JMA 7 and attempts to develop a species-specific CPUE series for JMD and JMN in JMA 7. However, the descriptive analysis uncovered several issues that were deemed serious enough to prevent the development of reliable CPUE series by species. Despite this setback, a set of combined species (JMD, JMM, and JMN) CPUE indices are provided.

Habitat suitability modelling (HSM) enables prediction of taxon occurrence across unsampled areas by assuming higher likelihood of occurrence where environmental conditions are similar to those where the taxon has been found. This study tests the ability of HSM models developed for Chatham Rise to predict species and community distributions in a neighbouring region, Campbell Plateau. Most models predicted poorly but a Gradient Forest community classification has potential uses for management.

In 2020/2021, 476 study burrows were monitored within the Great Barrier Island/Aotea study area with 67% occupied by breeding pairs and fledgling success 76.8%. Only 3 burrows were detected from 128 transects across the remaining medium-grade habitat and distance sampling models could not be run. However, within core high- and medium-grade habitat above 300 m, distance sampling proved a robust population estimate method resulting in 4336 breeding pairs.

New Zealand Food Safety commissioned research to understand what (if any) impact the inclusion of energy labelling on menu boards has on influencing consumers to purchase lower energy foods. Most respondents say that they are unlikely to use menu labelling, however overall, those seeing energy information on menus ordered 12% less energy. Decrease in energy ordered was only seen in adults. Youth ordered 4% more energy. Education is critical to strengthen the impact of menu labelling.