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Introducing our Kaitaki Collective.

Introducing our Kaitaki Collective.

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Today we are super proud to announce our Kaitaki - a Collective of Eat New Zealand Food Guides. We've chosen what we believe to be a truly impressive collective of young people with a passion for telling food stories. They've been gathered from all corners of Aotearoa and among them are: sheep and beef farmers, growers, gardeners, fishers, hunters, wine makers, chefs, cooks, coffee roasters, dieticians, artists, eaters, food lovers, writers, content creators, photographers, food product developers, communicators, kai tour guides, eco warriors, regenerative agriculture enthusiasts and more. Over the next 12 months their mission will be focused on unearthing the stories of their place or tūrangawaewae. Capturing a variety of content to be shared across our various Eat New Zealand platforms. Stay tuned to our Instagram @eat.newzealand and Facebook Eat New Zealand for more details over the coming months as we begin to showcase the stories, faces and voices of what comes next...

Feast Matariki 2020

Our Kaitaki's first task will sit around Feast Matariki, our national food celebration, one that celebrates all the food of Aotearoa. Matariki officially rises next Monday 13th July – Wednesday 15th July, although celebrations will be taking place throughout the month of July. This year our Kaitaki will unearth food-related aspects of Matariki that relate to their region or tūrangawaewae. It may be an event, an ingredient, a person, an image, a conversation or a food-centric Matariki celebration and will be shared on our Feast Matariki website. Remember if you are planning a Matariki celebration with food to tell us about it here.

Show me the Feast Matariki Events...

Re-imaging Aotearoa's Relationship with Food

"To thrive, we need to re-imagine Aotearoa’s relationship with food." Over the weekend our CEO Angela Clifford shared an opinion piece published on Stuff.co.nz with her thoughts about what a Citizenry of Food could look like in New Zealand. With Angela’s experience over the last five years deeply entrenched in our food story, she’s realised that we need to do way more to connect our ingredients back to the place that they come from. That in order to be truly and globally unique, our food has to be in context of our people and place. Read the Stuff.co.nz article here or the full version on our website here. To keep this kōrero going we want to invite you all to add your voice to the conversation about a National Food Strategy here.

Take the National Food Strategy Survey!

ConversatioNZ 3.0 - Radical Regionalisation

Thank you to those who joined us for Tuesday's live webinar.

We heard from some of our regional heroes including:

Pic Picot - Pic's Peanut Butter, Justine Stewart - Savour Northland, Anne Probert - Venture Taranaki, Fiona Fenwick - Feast Marlborough. If you missed it, make sure to watch the recording.

Watch ConversatioNZ 3.0 - Radical Regionlisation

Further ConversatioNZ about a National Food Strategy.

Following on from last weeks conversation on 21st July we will continue the conversation around developing a National Food Strategy for New Zealand.

Webinar via Zoom. Date: Tuesday 21st July. Time: 4pm - 5pm. Attendance is FREE.

Book a space @ Further ConversatioNZ about a National Food Strategy

Nose to Tail Eating in July

Beef + Lamb NZ have dedicated the whole month of July to focus on eating nose-to-tail - a philosophy they believe many New Zealand chefs already embrace, but not so many home cooks. Nose-to-tail is about eating all edible parts of the animal, from the head to the tail, in an effort to minimise waste, eat thoughtfully, celebrate food, and ensure that the animal is appreciated and given the respect it deserves. Throughout July they will be sharing delicious recipes and content focusing on home cooks on the virtues of eating nose-to-tail. Read more about it here.

We'd like to acknowledge the generous and ongoing support of our sponsors and partners, particularly ANZ, Beef + Lamb NZ and the Restaurant Association.


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