The New Zealand Food Network was in its early stages of formation when the covid lockdown struck, and the consequent food shortages accelerated its formation into a national network, initially based in Auckland.
The roots of the network lie in Dunedin with Kiwi Harvest, a food distribution network established by Deborah Manning, now a network board member.
Chief executive Gavin Findlay says thanks to seed funding from the Tindall Foundation and Sam Morgan’s Jasmine Social Investments group, the network was able to kick off while it awaited government funding to cement it into the food distribution supply chain.
“We have had only a few short weeks to secure a warehouse in Auckland, take on staff to run it, set up an IT system and install storage units. Being a recipient of MSD funding has been exponential to our growth, and we now have some good partners on board with us,” he said.
Key donor primary sector companies include Fonterra, T&G Fresh, ANZCO, First Fresh NZ, and Fresh Pork NZ.
Findlay says having a company like T&G on board provided invaluable access to produce growers all over NZ, and will ensure the network is capable of delivering an even supply of staple-type products all year round to needy families.
“Our ultimate aim is to have 75-80 food hubs around the country we distribute to. That could be city missions, Salvation Army or food rescue services, any agency capable of handling palletised produce that is dry, chilled or frozen,” he said.
Findlay says NZ’s long, skinny geography meant there was a tendency for surpluses of some products to develop in some parts of the country, far removed from where they could be best utilised.
“For example, we have just had to deal with 180 tonnes of fresh tomatoes in the past fortnight,” he said.
“We are also looking at how we could work with processors to turn some of these surpluses into a non-perishable product, say sauce or a pasta base, and be able to provide that to households, too.”
Findlay is hopeful the network will become embedded in NZ’s food supply chain, and play a big part in helping cut down on the 105,000t a year of industrial food waste that goes to landfill.
“Globally, the amount of greenhouse gases generated by food waste is the third largest source in the world. It is an environmental menace, and an ethical outrage to be throwing food out,” he said.
He says in NZ’s case, despite being capable of feeding about 30 million people, food insecurity in NZ was a social blight.
Research released last year indicated one in five children in NZ lived in households experiencing severe to moderate food insecurity.
For Findlay, the role coming after time spent in Restaurant Brands has particular resonance.
Growing up in the United Kingdom he says food insecurity had been part of his childhood when his father was made redundant, and was tempered by rabbit shooting and salmon fishing in the countryside.
Ultimately, Findlay hopes to be able to form links with hunting networks around the country, utilising game meat for supply.
During the lockdown the Deerstalkers Association in Southland was instrumental in supplying several tonnes of wild venison as mince to food banks to help out needy families.
