Our food culture
Eat New Zealand is a national food movement founded by Chef Giulio Sturla of MAPU restaurant (previously Roots) in Lyttelton in 2015. It began as a series of conversations about our food and the things that influence it. It has grown into a leading cross-sector organisation committed to telling the Aotearoa Food Story through activations such as the Hui, Feast Matariki, and the Eat New Zealand Kaitaki (next-generation food storytellers).
Eight years later, Eat New Zealand will host ‘The Most Important Food Conversation in Aotearoa’ – the Eat NZ Hui + Eat NZ Grains 2022 on 3 and 4 May at the Majestic on Durham in Ōtautahi. This annual two-day gathering will bring together people from across all food system levels with a day focused entirely on eating New Zealand grown grains.
Eat New Zealand’s vision is to connect people to our land and ocean through food. Initiated by chefs and other food people, the movement encourages and enables collaboration between all levels of the culinary chain.
It is about working to build resilient food communities, regenerative food systems, and increasing our unique kai credentials.
Chef, writer, and farmer Nadia Lim will lead the day of talks as MC, alongside one of the world’s most famous chefs and food minds, Dan Barber of Blue Hill at Stone Barns New York, and star of the Netflix series, Chef’s Table. He is considered a global leader in the farm-to-table movement, and this is a unique opportunity to have Dan focus on Aotearoa. He will feature as the virtual keynote speaker on both days and will have some fascinating insights to share.
The theme of the 2022 Hui is #LotsofLittle, small and diverse solutions at uncertain times. This discussion will bring together people from all aspects of food in Aotearoa, from food production to transformation to hospitality, experience, and celebration.
On 3 May, the Hui will cover conversations from pasture to the ocean, from community to food retail to restaurants, from food waste to our kai stories through the eyes of the next generation. It will challenge thinking and re-imagine a way forward.
“The work that Eat New Zealand is doing to focus and encourage food culture in Aotearoa is admirable. They’re seeking to better connect our farmers and fishers with eaters, as well as reminding us about the importance of celebrating who we are as a food nation,” Nadia Lim says.
On 4 May, the focus will be on NZ Grains, supported by the Foundation for Arable Research. It will bring together farmers, scientists, bakers, millers, chefs, and eaters to imagine a Local Grain Economy for Aotearoa.
“At a time when war and global supply shocks are prevalent, never has there been a better moment to consider food resilience and security for one of our most important staples here in Aotearoa,” Ivan Lawrie from FAR says.
The Eat NZ Grains day will feature the launch of two exciting initiatives. Firstly the Manaaki Loaf, a mana-enhancing bread designed to contribute to the community and baked by some of the country’s leading bakers. As well as a delicious project with Griffins, ‘The Great Aotearoa Sampler Box’, where our best pastry chefs will recreate biscuits using entirely New Zealand grown grains.
If you can’t attend in person, both days will be streamed live online, recorded, and made available for ticket holders afterwards.