Some of the growers and producers who have contributed to your menu at the Climate Change and Business Conference 2025
Rescued Kitchen
Rescued are certified B Corporation social entrepreneurs addressing food waste through upcycling—turning surplus food into delicious products and reducing environmental and economic costs.
They repurpose surplus produce, manufactured goods, and retailer items into new staples and promote circular solutions in the food system.
Their transparent and regenerative sourcing ethos is recognized: they aim for upcycled food certification, target 50% year‑on‑year increases in rescued food and foster collaborations that promote soil, air, and biodiversity health.
Winner of the Brand for Good competition, Rescued are an inspiring model of sustainable innovation in food production
Milmore Downs
Located in North Canterbury, Milmore Downs is a multigenerational farm recognized for pioneering organic and biodynamic farming in New Zealand.
It’s one of the oldest continuously Demeter-certified (biodynamic) farms in the country, cultivating grains, seeds, livestock, and producing stone‑ground organic flour. The farm incorporates practical sustainability measures such as on‑site reservoirs for irrigation, minimal chemical use, and regenerative grazing rotations that balance productivity with ecological integrity.
Their holistic biodynamic model supports soil health, biodiversity, and long-term environmental resilience while producing high-quality, nutritious farm outputs.
Clevedon Buffalo Company
In 2007, Richard and Helen Dorresteyn decided to do something a little different for New Zealand — they brought in a small herd of Italian water buffalo.
Today, that herd has grown to more than 200 animals, and Clevedon Buffalo Company supplies award-winning mozzarella, bocconcini, ricotta and yoghurt to markets across the country.
Farming buffalo isn’t just quirky; it’s smart.
Buffalo milk has about 30% more protein and significantly higher calcium than cow’s milk, which means more nutrition per litre. The animals also thrive on smaller blocks of land, offering a lower-impact option for dairying in a region dominated by cows. By keeping their production local and seasonal, Clevedon helps reduce food miles while adding real diversity to New Zealand’s dairy landscape.
Dedicated Collective team member
With years of experience to our name, we understand that every corporate event will have specific objectives to meet. We can offer you a dedicated Collective team member who will be your main point of contact to guide you smoothly through the whole process.
Wild Wheat
As Auckland’s leading artisan bread producer, Wild Wheat prioritizes simplicity, natural fermentation, and sustainability in its baking practice.
They embrace innovative eco‑friendly initiatives, notably the “EcoLoaf”: repurposing day‑old bread into breadcrumbs, mixing with whole grains like Tritordeum and Khorasan, and recasting it into new sourdough—minimizing waste and showcasing circularity.
During Plastic‑Free July, they actively reduced single‑use plastics by offering paper or corn‑starch alternative bags and discounts on reusable cups, advocating conscious consumption despite cost challenges.
Their use of nutrient‑rich ancient grains that require less water and chemical inputs further supports climate‑resilient baking practices.
Angel Food
Based in Auckland, Angel Food has been pioneering plant-based, allergy‑friendly cheese alternatives in New Zealand since 2006.
Their breakthrough came in 2014 with the nation’s first commercial vegan mozzarella, reducing reliance on imported and carbon‑intensive dairy products.
They made a deliberate shift from importing to local production in 2013 to reduce transport emissions and support domestic manufacturing.
Their mission to make plant‑based diets more accessible aligns with sustainable food systems by reducing animal agriculture’s footprint, making them key environmental food innovators in NZ’s alternative protein sector.
Kiwi Artisan
Kiwi Artisan curates and produces handcrafted, small‑batch goods made from locally sourced, high-quality ingredients, fostering sustainable artisanal food culture across New Zealand.
Supporting local artisans helps reduce supply chain impacts and stimulates regional economic development.
Their approach celebrates craftsmanship, eco-conscious production processes and Aotearoa’s storytelling through food, promoting sustainability not just environmentally, but culturally and socially—reinforcing local resilience and sustainable consumption patterns.
Torere Macadamias
Based in Gisborne, Torere Macadamias is an organic, whānau‑operated enterprise striving to build New Zealand’s macadamia industry through a 10‑year growth strategy (2018–2029) toward 1,000 ha of organic production.
They grow organically without fungicides or pesticides, using moon‑phase techniques and regenerative methods that protect land and biodiversity.
A research collaboration with Plant & Food Research revealed their macadamias have higher levels of vitamins C, B6, selenium, and other micronutrients than imports—adding both health and sustainability value.
Their nursery also supports growers through training, organic propagation, and community knowledge-sharing—nurturing a regenerative, health-positive, and export-ready macadamia ecosystem.
