Giving Wings to Food Entrepreneur Dreams
Since 2018, The Kitchen Project has helped Auckland food entrepreneurs take their business to the next level. We chat with Project Manager Sreshta Sridhar and current cohort member, Te Reina Norton about the Kitchen Project and the tangible benefits an incubator such...
Cookware worth Inheriting
Joe Carter and Kate Slavin have both always been intrigued by culture and wanted to be a part of creating something that stood the test of time. In an era of disposable stuff, the team wanted to create a product that would last for generations. They settled on cast...
Chatting with a first generation Chiwi
Enna is a first generation ‘Chiwi’, a New Zealander born Chinese. She grew up having a ‘Kiwi life’ and a ‘home life’ and the only way she could mix the two worlds was through food. Like many Chinese families that moved here in the early 2000’s, Enna’s parents too...
Foodprint: Cheap Meals, Less Waste
In New Zealand, cafes, restaurants and supermarkets produce 50,000 tonnes of food waste. Over 60% of this is completely avoidable. Michal Garvey is a big believer that, “Food that is grown for people should end up in people and not used for compost or fed to pigs or...
Rescuing good food with Kiwi Harvest
Deborah Manning, Founder of Kiwi Harvest originally trained to be a lawyer. Her ‘aha’ moment for Kiwi Harvest came when she was looking for opportunities to make a difference in her community and read two articles. The first was of people living off the food...
Has organic food gone mainstream?
Pablo Kraus is CEO of NZ owned and operated, Chantal Organics. Chantal Organics started as a family run food co-op over 40 years ago in 1978 when a group of families came together to buy natural wholefoods in bulk. This eventually turned into a shop and today, Chantal...
Everybody Eats, a unique pay-what-you-feel restaurant
Jamie Johnston is the Head Chef at Everybody Eats, a restaurant like no other. Everybody Eats delivers restaurant quality three course meals that are prepared by volunteers using food that would have gone to waste. The best part is that if you eat there, you...
Let’s Get Fed
Having grown up in the UK, Becky Erwood has been a long-time consumer of frozen (and fresh) ready to eat meals. It’s a mature market overseas and the food you buy is generally excellent quality. When Becky moved to NZ, she realized that a similar concept...
