Nestled in the clean waters of Akaroa Harbour, Akaroa Salmon has been refining its craft since 1985. As a 100% New Zealand–owned partnership (including the Bates family, Ngāti Porou, and Ōnuku Rūnanga), their mission is to farm king salmon in a way that future generations can be proud of. Akaroa Salmon+2Outstanding Food Producer Awards+2

What sets them apart? Low stocking density: only 1 % fish to 99 % water, to protect water quality and fish welfare.

They were the first king salmon producer globally to adopt Blue Impact feed, replacing wild-caught fish oil with algal oil, insect meal, and fish trimmings, reducing pressure on wild fisheries.

They also reprocess fish waste into compost, recycling feed bags, and use wool-lined cardboard packaging.

With annual output around 1,000 tonnes of king salmon and a low carbon footprint comparable to eggs, Akaroa Salmon combines scale and sustainability.

Like all strong kiwi companies Fresh As was born through ingenuity. And the central ingredient was French Tarragon, a delicately flavoured plant only available during the short amount of time it was in season.

But with big demand from high-end chefs year-round, the challenge for vegetable supplier Tommy Roff was to find a sustainable way to fulfil their orders.

Freeze-drying was the answer, and with the marketing brains of Tommy’s school friend David West, Fresh As became the company, extending its ingredients to include fruit and a host of other eclectic products.

It’s not been completely smooth sailing - for six long years the only employees were Tommy and his two faithful Labradors. Even with the support of New Zealand culinary legends like Kate Faye, Michael Meredith and Ray McVinnie it took time for other chefs, professional and home-grown, to learn how to use Fresh As products.

But if there’s one thing Tommy’s learned from a lifetime in various businesses it’s self-belief and patience. Recognition in Australia’s culinary capital, Melbourne, proved a turning point, thanks to introductions by restaurateur Ben Shewry (he’s a kiwi at heart too) of Attica.

Now you’ll find the Fresh As brand in kitchens and pantries around the world. Innovation and experimentation is in our DNA. Even after 20 years of Fresh As we’re still looking for the next new flavour - have you tried our dark balsamic vinegar or gin & tonic?

Our recipe is simple - colour, flavour and texture from premium ingredients that’ll lift even the most ordinary of meals and treats to stylish, tasty, dare we say even instagramable masterpieces.

Before we started Freedom Farms, every time we went to the supermarket we simply had no choice. We could either swallow the idea of buying bacon that was likely made from animals raised in crates or cages, and usually imported from a unknown country… or go without.

We’re quite fond of bacon, it tastes good. So going without didn’t appeal much.

We reckoned that there were lots of kiwis just like us… people who give a damn about how the food they eat was produced, and who are willing to pay a little bit more to be sure they get the best quality when it comes to food.

So we set out to find local farmers who looked after their animals and their farms in a way we would be proud to support. We helped develop a set of farming standards that set the ground rules for what Freedom Farming was all about. And we found a great team of farmers who were willing to be audited to prove they were doing good work.

Fast forward a decade… now you can find Freedom Farmed bacon, ham, sausages, fresh pork and more treats at your local grocer, butcher or specialty food stores. New Zealanders continue to vote with their wallets for food they feel good about… and there is so much to feel excited about for the future of food in this great little nation.

Since 1999, Wild Wheat has baked Auckland’s favourite sourdough — and they’ve recently added sustainability to their recipe. Their EcoLoaf uses 20% upcycled crumbs from unsold bread, saving half a kilo of food waste and about 1.2 kg of CO₂ per loaf.

They experiment with ancient grains like khorasan and tritordeum, which grow with less water and fertiliser.

Plastic-free July campaigns encourage customers to bring reusable bags and cups, proving that every crumb and every choice counts. Wild Wheat’s story is one of community, craft, and circular thinking — bread with a conscience.

Rescued Kitchen is turning New Zealand’s food waste problem into a delicious solution.

They collect surplus bread, fruit, and produce from growers and retailers, transforming them into new staples, from brownies to chutneys. In 2023 alone, they diverted more than 20 tonnes of food from landfill, preventing over 50 tonnes of CO₂ emissions. As a certified B Corp, they’re committed to measurable impact and radical transparency and each product lists the rescued ingredient’s origin.

For Rescued, waste isn’t an end point; it’s a beginning for a more circular and connected food system.

Originally a simple market stall in Central Otago supporting local producers, Kiwi Artisan came to fruition off the back of the Covid-19 Pandemic. Like most small retail operations, the business struggled to survive during lockdown and was particularly affected as local markets and events were cancelled across the country. Without a strong online presence, operations came to a standstill. We were determined to launch our Kiwi Artisan business online as a way to support the small batch artisan community and broaden artisan platter options for Kiwi's who love to entertain at home. Now also producing our own high-quality, locally made goods we are proud to bring a touch of unique flavour to Kiwi foodies and hope to continuously foster the talented artisan presence within New Zealand.

Bostock’s Organic Chicken is New Zealand’s only certified organic free range poultry producer, founded by brothers Ben and George Bostock in 2014 on their family’s Hawke’s Bay orchard.

From day one, the chickens are raised without antibiotics, hormones, or genetically modified feed. They roam freely among the orchard trees, foraging for bugs, apples, and pasture under the Hawke’s Bay sun.

To chill their meat, Bostock’s uses air chilling instead of chlorinated baths, preserving flavour while saving thousands of litres of water each year. Their packaging is compostable and made from plant-based materials, reflecting a genuine commitment to sustainability at every stage.

What began as a butchery apprenticeship in London blossomed into a decade-long global journey focused on sustainability and zero-waste eating. After exploring six continents, Hannah arrived in Auckland ten years ago with a singular vision: to celebrate New Zealand’s pristine raw materials.

A Lady Butcher was born from this passion for excellence and local sourcing. Today, the business creates premium, truly local charcuterie that showcases the quality of New Zealand meat to the world. By marrying traditional craft with a commitment to the land, Hannah shares a taste of the country’s finest flavors with locals and visitors alike.

Inspired by the authentic flavors of France, La Petite Fourchette brings a sophisticated touch of Parisian patisserie to the heart of New Zealand. The bakery was established to bridge the gap between traditional French techniques and local appreciation for artisanal craft.

Every pastry, tart, and loaf is a labor of love, created by skilled bakers who prioritize quality, authenticity, and precision. By sourcing premium ingredients and staying true to time-honored methods, La Petite Fourchette offers a sensory journey through France’s rich culinary heritage. Whether it is a flaky croissant or an intricate petit gateau, each creation is designed to bring a little piece of France to your daily life.

The Whittaker’s story began in 1896 when James Henry Whittaker started crafting chocolate in his family kitchen. Over a century later, this iconic brand remains a family-owned New Zealand institution, driven by a simple but unwavering commitment to quality.

Whittaker’s is defined by its "Beans to Bar" philosophy. By controlling every step of the process—from sourcing the finest Ghanaian cocoa beans to roasting them in-house in Wellington—they ensure every block meets their exacting standards. Today, the fourth generation of Whittakers continues to blend traditional craft with bold innovation, ensuring that New Zealand’s most trusted chocolate remains a world-class treat for generations to come.

The Kiwi Quinoa journey began in 2016 on the rolling hills of Taihape, driven by Dan and Jacqui Cottrell’s vision to introduce a sustainable superfood to New Zealand soil. After discovering the potential of this ancient grain, they successfully adapted it to the unique central North Island climate, creating a truly local alternative to imported varieties.

What sets Kiwi Quinoa apart is its saponin-free nature, meaning it requires no chemical washing and retains a sweet, nutty flavor without the typical bitterness. Focused on traceability and nutrition, the family-run operation handles everything from paddock to pack. Today, Kiwi Quinoa represents the best of New Zealand innovation—offering a whole-grain, plant-based protein that is as kind to the land as it is to the body.