Chef Marco Pierre White will headline this year’s annual Food Hui to be held at Taste of Auckland, along with fifty key speakers and industry experts.
Pierre White will lead a number of industry experts who will come together across two days to take a closer look at New Zealand food systems as well as developing a food tourism agenda.
The event is a two day annual gathering held this year on November 3rd and 4th, jointly hosted and organised by the Restaurant Association of New Zealand and Eat New Zealand. It brings together the best local and international leaders in food and hospitality to share ideas, tools and stories, to educate and inspire.
Day one will focus on the hospitality sector with Marco Pierre White appearing as keynote speaker.As one of the most important issues currently facing our world, hospitality businesses have turned their focus to the importance of sustainability.
Dariush Lolaiy of Cazador, Miranda Mirosa, Associate Professor food science at Otago University and Michael Garvey founder of the Foodprint app will debate the possibilities of turning food waste into revenue streams. In a time of shifting consumer tastes, mounting health trends, environmental issues and the rise of alternative proteins, a panel of industry experts including Asher Boote from Hillside Kitchen & Cellar and Kitty Lin from vegan restaurant Green Time will assess the possibility of a meatless future.
Day two will see us focus on ideas such as how we can learn from Māori Food Systems and the opportunities that exist in our food regions.
Environmental lawyer, Emily King named one of Food Tank’s top global food thinkers under 40, will lead a panel discussion on an emerging national food resilience movement. Natalie O’Brien AM, former CEO of the Melbourne Food & Wine Festival will share her insights on the opportunities that lie in culinary tourism for New Zealand.
Our agricultural sector will be under the spotlight with Ian Proudfoot of KPMG, the leading agribusiness future thinker and author of the Agribusiness Agenda addressing the future of the NZ food story and Dr Hugh Jellie, New Zealand’s representative of the Savory Institute, giving us an insight into regenerative agriculture opportunities.
More speakers will be announced over the next fortnight and will include some of Australasia’s best and brightest in food and hospitality as well as those directly connected with the grass roots food movements of Aotearoa.
“With more than 50 speakers over the two days, we’re confident there will be plenty of new perspectives and ideas” says Angela Clifford CEO of Eat New Zealand. “ Our organisations have been working hard to bring together connections and support across a wide spectrum of NZ Food, and this event is a reflection of that. The Food Hui is about the future. The narrative of recent years may not suit us so well now, and we’re excited to provide a platform for what comes next.”
Restaurant Association CEO Marisa Bidois says “The New Zealand hospitality industry is experiencing continued popularity with both local and international diners.”
“But our world is changing and we need to face up to those challenges. Our shared desire is to link the many siloed sections of our industry and bring them together for two days in a mission to create a collaborative and shared vision for New Zealand food.”