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FoodHui 2020

FOOD HUI 2020.

Monday 19th October - Day 1 by Restaurant Association.

Tuesday 20th October - Day 2 by Eat New Zealand.

Where: Te Papa, Wellington.

Tickets on sale now.

Eat New Zealand began life as a day of talks about our food and the things that influence it. For that reason our Food Hui remains a hugely important date in our yearly calendar. This is our sixth consecutive annual symposium and it will be held in Wellington on Monday 19th & Tuesday 20th October, as a part of VISA Wellington on a Plate and co-presented with the Restaurant Association of New Zealand.

It is undoubtedly the most important food conversation in New Zealand, as it covers all aspects of our food; from agriculture to hospitality and tourism.

We’re a small country with a big voice, and when we speak, more often than not, the world listens. So, we’re gathering up some of the best local and international speakers who bring with them tools, stories, and ideas to educate and inspire! If we stand together we have the power to create enormous change for good. Come and be part of the event that moves beyond the walls of establishments and into the community and nation.

Be part of the conversation...

Eat New Zealand are partnering with the Restaurant Association of New Zealand to bring you a plethora of speakers and panellists as they take the stage to share knowledge and insights. Assembled for two days of talking, listening and thinking about New Zealand food, it’s going to be an amazing opportunity to learn from movers and shakers.


Schedule for Day 2 - Tuesday 20th October presented by Eat New Zealand

9.00am - Welcome – Daniel Eb – MC

9.05am - Giulio Sturla – Eat New Zealand Founder & Chair

9.10am - Angela Clifford – Eat New Zealand CE

9.20am - Andrew Clark – MPI

9.25am - John Bennett - ANZ

9.35am - Kaitaki - Our nationwide network of young food story-tellers

Kate Underwood - Eat New Zealand

Pā Shaq – Ngāti Hine & Tūāpapa Māori Language Academy

Nickie Hursthouse – Dietician/Heart Foundation NZ

Dave McKenzie – Slow Food International

Ashleigh Barrowman – Wine Diamonds NZ

Megan Hart – Beef Farmer & Northland Inc.

10.40am – Morning Tea

11.00am - Slow Fish - Community access to our fish and artisan fishers

Nate Smith - Gravity Fishing

Anutosh Penny Cusack – Slow Food Auckland

Jim Woods – Beauline

Troy Bramley - Tora Collective

12.00pm - Local Grain Economy - A resilient future for our grain growers, bakers, chefs & eaters

Alison Stewart – FAR

Simon Morton - Shelly Bay Baker

Sam Forbes – Shelly Bay Baker

Mick Williams - Ahiahure Farm

Suzy Rhea - Ngamara Farm

1.00pm - Lunch by Chef Vicky Ha – Kaitaki & House of Dumplings

2.00pm - National Food Strategy - Why we need one and how to make it a reality

Lindy Nelson - Ratahiwi Farm

Annie Ualesi – Called

Geoff Kira - Aotearoa Policy Network

Charles Ehrhart – KPMG

Boyd Swinburn - University of Auckland

3.00pm - Food Tourism - An exciting future from our regions to our national agencies

Sarah Meikle - Wellington Culinary Events Trust

Kelly Barry - Ngāi Tahu

Susan Kilsby – ANZ

Annie Dundas – ATEED

Kim Thorp – Antipodes & Black Barn

Sam Gasson – Moiety

4.00pm - Farewell



Schedule for Day 1 - Monday 19th October presented by the Restaurant Association of New Zealand

  • The new future of dining post Covid19 / lockdown – changing dining habits and service styles
  • Establishing where tech works best: fitting technology into your customers journey
  • Preparing for the future: diversification & alternative revenue streams
  • What if this happened again? Business contingency planning for another world event
  • Personalisation through Automation - How to do mass personalisation in the age of Covid
  • What do consumers want from businesses in 2020/21 - the trends that will have the biggest impact
  • Sustainability panel - plant based | line caught | traceability | ethical trends are not trends - they are here to stay.
  • Revisiting our national food strategy.


The event is for Eat New Zealand supporters, all Restaurant Association members, owners/operators, food producers, fishers, farmers, chefs, restaurateurs, suppliers, tourism operators, media and food lovers. Last year we saw over 200 people attend from all around New Zealand and we expect to see even more in 2020.

Every year has been an opportunity to connect and advance our thinking collectively, particularly important in such tumultuous times. If you want insight into what’s happening and the people making it happen, get along.

More info over on www.foodhui.nz

Grab your tickets here.


Huge thank you to our Day 2 Sponsors: ANZ, MPI, Beef & Lamb, FAR.

As well as support by: Te Papa, Wellington Culinary Events Trust, Restaurant Association of New Zealand.

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