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Radical Rethinking

Radical Rethinking

Posted by —
eatnewzealand

Published —
26.05.2020

The last eight weeks have seen seismic-sized shifts in our food system here in New Zealand and overseas. It’s time to re-think how we move forward. For example, the government has just announced the roll-out of school lunches. What if they were made by local communities, employing local people? What if the food came from marae, urban and surrounding farms, and reflected the culturally unique make-up of those communities? What if educating our tamariki about how food is grown and where it comes from also became part of the school lunch programme? What a difference we could make to the future of our food nation.

The history of Eat New Zealand has always been about examining and re-imagining what we want as a food nation. We’ve got some hugely challenging and exciting opportunities in front of us. But it’s also a time for reflection, for connecting with our purpose and origin as a way to take things forward. It’s been comforting to revisit our Food Manifesto, created when Eat New Zealand began life as ConversatioNZ back in May 2015. The values of fellowship, culture, knowledge, biodiversity, balance, respect, innovation, awareness, pride, future and interconnection have never been more relevant. We’re proud that our foundation principles have withstood the examination in these strange new times.

So we’re taking things full circle. Going back to move forwards.

On Tuesday June 9th, five years to the month that the Food Manifesto was launched, Eat New Zealand will begin a new series of online ‘ConversatioNZ’ covering all aspects of our food system, through the diverse voices and perspectives of our food industry whānau, they'll take the form of webinars and podcasts.

So much has happened in the last five years. Eat New Zealand has transformed into a national food collective dedicated to connecting people to our land, through our food. We continue to work to reimagine a more resilient and sustainable future while seeking to provide a forum to encourage collaboration and a sense of community between all levels of the culinary chain. We want these conversations to start new ones, to challenge previous thinking, to educate, to connect and to bring hope for the future of food in Aotearoa.

Throughout the series we will hear from a host of producers, creative, change makers and vision holders at the heart of NZ food - from farmers, catchers and makers to chefs, media, tourism operators, eaters and everyone in between.

We are going to begin this new adventure with the people we started with, chefs. Founder Giulio Sturla will be joined by others to talk about the challenges facing hospitality, and to imagine what comes next.

The Restaurant is Dead, Long Live the Restaurant


Webinar via Zoom. Tuesday 9th June. 4pm - 5pm

Watch the Webinar "The Restaurant is Dead, Long Live the Restaurant."


We Don't Need a Ministry of Food, We Need a Citizenry of Food

The next of our webinar series will delve into the possibility of a National Food Strategy for New Zealand. What would a citizenry of food look like in New Zealand? What’s our collective plan now? On Tuesday the 23rd June we are bringing together some of the major thought leaders including: Geoff Kira - Aotearoa Food Policy Network Dr Jessica Hutchings - Co-Author 'Te Mahi Oneone Hua Parakore’ (Māori Food Sovereignty) Trish Malcolm - Kore Hiakai (Zero Hunger Collective) Lindy Nelson - Agri-women’s Development Trust Emily King - Spira & Food Systems Dialogue in Aotearoa

Webinar via Zoom. Tuesday 23rd June. 4pm - 5pm.

Watch the Webinar "We Don't Need a Ministry of Food, We Need a Citizenry of Food."


Radical Regionalisation.

We’re also working on specific food system sized projects including the continuation of our project connecting all our food and beverage producers into our story through our regions. On Tuesday 7th July we head there. What happens if we unlock the power and visions of our regional food producers, advocates and organizations?

Webinar via Zoom. Tuesday 7th July. 4pm - 5pm

Attendance is FREE. Register here via Eventbrite. A Zoom link will be sent prior to the webinar.


Eat New Zealand Exec

We would like to welcome two new members to our executive committee; Aimee Kaio and Sam Bree.

Aimee Kaio is of Ngāi Tahu, Te Arawa and Ngā Puhi descent, she was born and raised among a community of inspirational people, fishermen, muttonbirders, mahika kai whānau in Bluff, New Zealand; Aimee understands the importance of gathering real food for our wellbeing; for our whole being!

She currently Manages Tribal Economies, Te Rūnanga o Ngāi Tahu – a sector that aims to empower its people to self-determine their own futures; through whānau enterprise and the rejuvenation of regional tribal economies such as utilising our land, water and place resource. Aimee is a Director of the Southern Institute of Technology; a Board member of COIN South; and a Director/co-owner of small businesses with her husband Jason, they live in Bluff with their four children. Sam Bree is a Commercial and Agri Relationship Manager for ANZ Bank and a Chartered Accountant. He supports the national Food and Beverage sector strategy with a focus in Wellington region and believes that telling the story of our food and beverage is what will continue to drive this sector into new frontiers. He lives in Wellington with his wife and two young boys, with another boy due September 2020 and spends some time in the Hawkes Bay where they’re in the early stages of planting their own small orchard. Sam joins the Eat New Zealand Executive as our new Treasurer. Read more about other members of the exec here.

Massimo Bottura's NZ Kitchen Quarantine

What happens when world-renowned chef Massimo Bottura gets sent a collection of world-class New Zealand ingredients and proceeds cooks dinner from his home in Modena, Italy? Enter #NZKitchenQuarantine - A highly entertaining and inspiring episode of his live IGTV series, supported with enthusiastic encouragment by our PM Jacinda Arden and Chef Galetti Gram. You can watch the full episodes and find details of Massimo's recipes here. From the man himself: @massimobottura "Ciao a tutti, what a fun night! We loved cooking with premium New Zealand food and wine tonight for this special #nzkitchenquarantine • New Zealand food and beverages come from distinctive local environments, with pure climates, soils, and ocean. It was a privilege to taste New Zealand here in Italy tonight. We share many similarities when it comes to our food and wine – as well as caring for people and place. Both countries are known for the beauty of our landscapes and the friendliness and integrity of our people.

Watch Massimo's #NZKitchenQuarantine
We'd also like to acknolwledge the support of our sponsors over this time, particularly ANZ and Beef & Lamb NZ.

Mauri ora
Angela Clifford, CEO



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