Filipinos in New Zealand can now enjoy a true taste of home with the launch of Barrio, the country’s newest Filipino online grocery store. From everyday pantry staples to gourmet delicacies, Barrio offers a carefully curated selection of authentic Filipino products delivered straight to your doorstep, anywhere in New Zealand.

Barrio is founded by the same team behind Bini Beauty – NZ’s #1 rated Filipino beauty store. Understanding the deep connection Filipinos have with food, Barrio was created to make it easier for the community to access the flavours they grew up with—without the hassle of searching far and wide for specialty ingredients.

“At Barrio, we believe that food is a connection to home, to memories, and to family,” said Joni Servigon, Founder of Barrio. “We want every Filipino in New Zealand to enjoy the comfort of home-cooked meals, no matter how far they are from the Philippines.”

Bringing Filipino Flavours Closer
Barrio’s online store features a wide range of beloved Filipino products, including:
Cooking Essentials – From Mama Sita’s meal mixes and shrimp paste to chili garlic oil
Condiments & Sauces – Burong Hipon (fermented shrimp), patis, and all the must-haves for that perfect ulam.
Snacks & Sweets – childhood favourites for a taste of nostalgia.
Coffee & Beverages – Wake up to Kopiko, Great Taste, and other classic brews.
Customers can enjoy FREE shipping on orders over $100 and a seamless online shopping experience, making it more convenient than ever to stock up on their Filipino favourites.

Taste Home, Anywhere in NZ
Barrio brings the warmth and comfort of Filipino flavours to homes across New Zealand. Whether it’s preparing a comforting bowl of sinigang, enjoying a mid-day merienda, or stocking up on essentials, Barrio ensures that the Filipino community has easy access to the products they love.

Barrio is now live and ready to serve customers across New Zealand. Visit www.barrio.co.nz to start shopping and experience the joy of home, delivered.

Media Release 17 March 2025.

MIL OSI

With the countdown officially on, all eyes are on Paris later this month as the world’s best prepare to put their skills to the ultimate test.

Reuben Sharples represents Aussie Butcher New Lynn in the Hellers Sharp Blacks, the team is ready to take on the world’s best at the ‘Olympics of Butchery’ in Paris.

The world’s top butchers are sharpening their skills as the World Butchers’ Challenge (WBC) 2025 approaches, set to take place in Paris, France, from March 30–31. This prestigious event will see elite teams from around the globe compete in a high-pressure showcase of craftsmanship, speed, and creativity.

The competition will be held at the iconic Paris Expo Porte de Versailles and runs for three hours and thirty minutes. The teams must each transform a side of beef, a side of pork, a whole lamb, and five chickens into a themed display of value-added products.

Reuben says the team is ready “I’m proud to be representing New Zealand. We’ve trained hard, and while we’re up against the best, there’s nothing we’d love more than taking down the Aussies in Paris!”

The Hellers Sharp Blacks team members have been selected for their outstanding butchery skills, as well as their ability to be part of this team, ensuring they will work well together under the enormous amount of pressure that awaits them in that stadium, competing against the world’s best butchers.

Reuben Sharples, Aussie Butcher New Lynn
Reuben is a veteran member of Hellers Sharp Blacks and the President of the New Zealand Retail Meat Board. His New Lynn Store is Google’s Number #1 rated Best Butcher in Auckland.

Media Release 11 March 2025.

MIL OSI

The ‘Ansum Pasty Co. is proud to announce the launch of its online store at ansum.nz, making handmade Cornish pasties accessible to customers across New Zealand. This exciting development follows overwhelming interest from British expats and Kiwis alike, many of whom discovered the hearty satisfaction of a proper pasty during their travels or served up by their grandparents.

“Customers choose us because they know a pasty will leave them satisfied, no questions asked,” says Adam Rickett, Head Crimper and Director at The ‘Ansum Pasty Co.

Adam’s journey to pasty perfection is rooted in his extensive culinary background. As the former Executive Chef at Euro Bar and Restaurant and Culpeper in Auckland, Adam has worked in some of New Zealand’s most renowned kitchens, including The Matterhorn, Pravda Café and Grill, and The Boatshed Boutique Hotel on Waiheke Island. Since moving to New Zealand in 2009, Adam’s dedication to fine food has earned him widespread respect within the industry.

The idea for The ‘Ansum Pasty Co. was born during the 2020 COVID-19 lockdown. “I wanted to deliver a taste of the past, and not just my past or the past of those from Cornwall, but everyone’s past.” Adam believes that anyone who tries an “‘Ansum” will find something familiar they can relate to. “The magic of the pasty is all in the pastry…It’s the smell. Even if you’ve never been to Cornwall, somehow a pasty really speaks to you and it creates an experience. Everyone should experience that.”

The online store, launched last week, offers nationwide delivery, allowing more New Zealanders to enjoy these handmade, traditional pasties. The response has already been overwhelming. “The interest we’ve seen has been incredibly encouraging,” says Jamie Armour, Business Development Manager for The ‘Ansum Pasty Co.

Jamie brings his own stellar credentials to the venture. A former chef who worked at L’Atelier Joel Robuchon (2 Michelin Star) in Paris, Jamie now serves as the IT Manager for Hell Pizza. Despite his busy schedule, Jamie dedicates his time to helping The ‘Ansum Pasty Co. grow. “Together, Adam and I have the right mix of skills to make this work. Pasties will be a thing in New Zealand!” Jamie says.

For Adam and Jamie, this isn’t just a business—it’s a passion project rooted in sharing a part of their heritage and craft.
Customers can order online now at ansum.nz or visit The ‘Ansum Pasty Co. every weekend at the Catalina Bay Farmers Market. Other Auckland market locations are listed on their website. Gift vouchers are also available, making them a perfect Christmas gift for family and friends.

For more information and to order, visit: ansum.nz

Media Release on 18 November 2024

Media Contact
Jamie Armour, The ‘Ansum Pasty Company
jamie@ansum.nz
https://ansum.nz

MIL OSI

Cornish pasties, a culinary staple in the UK and a favourite in Australia, have yet to enjoy the same recognition in New Zealand. Chef Adam Rickett, the former Executive Chef at Euro Bar and Restaurant and Culpeper in Auckland, wants to change that.

Known for his time in Cornwall mastering the art of the pasty, Adam questions why the dish hasn’t taken off in New Zealand. “The Cornish pasty made it to Australia along with the early settlers and became popular there, but for some reason, it never gained the same traction here,” he says.

Adam’s connection to the pasty runs deep, having trained as a young chef in St Austell, Cornwall, where pasties are part of daily life. “It’s not just food; it’s part of who I am. Every pasty is something comforting and people connect with the nostalgia it induces.”

In 2009, Adam relocated to New Zealand, quickly making a name for himself in fine dining. Adam worked as Head Chef at renowned restaurants The Matterhorn, Pravda Café and Grill and The Boatshed Boutique Hotel on Waiheke Island. Yet, despite his culinary success, he felt a persistent pull towards his roots. “No matter how far you go, some things never leave you. The pasty is one of those things. After years in New Zealand, I knew I wanted to bring that tradition here.”

In 2020, amidst the COVID-19 lockdown, Adam founded The ‘Ansum Pasty Co., driven by a desire to reconnect people with this timeless tradition. “I wanted to deliver a taste of the past, and not just my past, but everyone’s past. I’m convinced that the nostalgia of a pasty is all about the Pastry. It’s the smell. Even if you haven’t even left the country, a pasty offers something familiar that really speaks to you and creates an experience. Everyone should experience that.”

Today, The ‘Ansum Pasty Co. caters to both wholesale and retail markets in Auckland, with plans to launch online deliveries this November. Adam believes the time is right to introduce Kiwis to the pasty’s appeal. “New Zealanders love hearty and reliable food. The pasty is just that — simple, satisfying, and guaranteed to hit the spot. It’s bigger than a pie.”

For more details and to be notified about the upcoming launch, visit ansum.nz or contact the team at info@ansum.nz.

Media Release on 31 October 2024

Media Contact
Jamie Armour, The ‘Ansum Pasty Company
jamie@ansum.nz
https://ansum.nz

MIL OSI

Our new offerings showcase the best that local farmers and producers have to offer, focussing on fresh, sustainable ingredients that represent the essence of the Wakatipu region. We’ve collaborated closely with local suppliers to create dishes that not only excite the palate but also support our community and promote sustainable practices.

Enjoy a Fresh Dining Experience With Momentos by the Lake
Momentos by the Lake is now celebrating the art of fine dining and exceptional service with their whole new menu. Also, its breathtaking location right in the heart of Queenstown on the waterfront will amaze you! The menu they are introducing is a love letter to New Zealand’s incredible produce, lovingly transformed into dishes designed to tantalise your taste buds.
Inspired by the vibrant international flavours from Mediterranean countries—like Spanish, Italian, French, and Portuguese—their new dishes are bound to melt your heart. From fresh, ocean-caught seafood to tender, mouthwatering meats, including their award-winning roast lamb that melts in your mouth, every dish showcases their commitment to quality and flavour.
They also take pride in sourcing farm-to-table vegetables, ensuring that each bite not only satisfies your palate but also connects you to the land and the people who cultivate it.
Their head chef beautifully puts it: “Every dish we create tells a story, reflecting the local ingredients and the rich traditions that inspire us. We want our guests to do more than just eat; we want them to savour the heart of New Zealand in every bite.” It is also a great place to visit if you are looking for a – tapas bar near me.

Create Lasting Memories With Momentos by the Lake
But it’s not just about the best food in Queenstown; it’s about the entire experience. The team at Momentos by the Lake is committed to ensuring that every visit is unforgettable, providing attentive service and a welcoming atmosphere that makes you feel right at home. After all, as they believe, “Life is a Collection of Moments,” and they are honoured to play a part in creating those lasting memories.
As their restaurant manager shares, “We really want every guest to feel like they’re part of the family. Each meal is more than just a dining experience; it’s a cherished moment that stays with you.”

Sizzling Western Australian King Banana Prawns
Momentos by the Lake is passionate about bringing you the best culinary experiences, and their Western Australian King Banana Prawns are a true standout in the menu. They believe these prawns are among the finest available, expertly cooked in rich Spanish olive oil infused with aromatic garlic and a subtle hint of chilli for just the right amount of heat.
As you indulge in this delightful dish, don’t forget to soak up the luscious oil with a piece of fresh, crusty bread. It’s a heavenly way to boost your dining experience and ensure you don’t miss a single drop of flavour.

Traditional Red Wine Sangria
With Momentos by the Lake, you can now experience the essence of Spain with our Traditional Red Wine Sangria, a cocktail that captures the vibrant spirit of the Spanish Riviera. Made with care and served just as it should be, this refreshing drink is a delightful blend of rich red wine, seasonal fruits, and a hint of citrus that invigorates the senses.
Their secret recipe is a closely guarded treasure, but what we hear from our guests speaks volumes. Many say that sipping on our sangria transports them to sun-kissed beaches, where laughter fills the air and every moment is celebrated. With each sip, you’ll find yourself feeling a sense of relaxation and joy.

About Momentos by the Lake
At Momentos by the Lake, we are passionate about providing an exceptional dining experience that celebrates the beauty and flavours of the Wakatipu region. With a commitment to quality, sustainability, and community, we aim to create a welcoming atmosphere where every guest can feel at home.
For more information about the new menu or to make a reservation, please visit our website or contact them via phone call.

Media Release 30 September 2024.

MIL OSI

After watching Manu Feildel judge NZ cooking contestants on our screens, the French chef from across the ditch has now teamed up with Ingham’s NZ to launch Dinner Done, creating a range of delicious yet quick and easy recipes cooking with NZ chicken, with free YouTube cooking tutorials, tips and tricks and more.

Manu’s Ingham’s NZ Dinner Done collection includes seven recipes, ranging from those to help you cook like a chef at home, to recipes designed to get the kids involved – created by Manu with the help of his 8-year-old daughter Charlee. All recipes are available now at inghams.co.nz/dinner-done/

Here’s a peak at how Manu and Charlee make the kitchen sizzle: Check out how Manu and Charlee sizzle here: https://youtu.be/bQtL0l12Iiw?si=LCE3OGVicfAgvXKs

Recipes:

1. Manu’s French-style Roasted Butterflied Chicken – cooking with Ingham’s whole chicken.
2. Manu’s Chicken Tray Bake with Corn Slaw – cooking with Ingham’s whole chicken.
3. Manu’s Tempura Breast Nugget Tacos with Corn & Avocado Salsa – cooking with Ingham’s Tempura Nuggets.
4. Manu’s Asian Cabbage Salad with Tenders & Dipping Sauces – cooking with Ingham’s Original Chicken Tenders.
5. Manu’s Original Chicken Tenderloins Tray Bake – cooking with Ingham’s Original Chicken Tenders.
6. Manu and Charlee’s Tempura Chicken Nugget Lettuce Cups – cooking with Ingham’s Tempura Nuggets.
7. Manu and Charlee’s Mexi-bean Loaded Chicken Chipees – cooking with Ingham’s Crumbed Chicken Chipees.

Launching Ingham’s NZ Dinner Done, Manu said: “We all have busy days, and after a long day – like everyone – I just want Dinner Done. Chicken is an incredibly versatile protein, is quick to cook, and can be used in a huge range of recipes and cuisines. As a father of two wonderful kids, getting a tasty dinner on the table that everyone will eat is a top priority – particularly midweek! – and that’s why I’m excited to launch Ingham’s NZ Dinner Done.”

Alongside the recipe collection, Manu provides a series of tips and tricks such as a video on ‘How to butterfly a chicken’, blogs on ‘How to cook the perfect roast chicken’, ‘Must-have dinner staples’ and more.

Ingham’s NZ Caroline Hayes, General Manager, said: “We’re thrilled to work with Manu to share these delicious recipes, as well as tips and tricks, to help people get Dinner Done. At Ingham’s we’re committed to being Always Good, and providing quick, easy and tasty meals is just one way we’re working to bring this to life.”

To learn more about Ingham’s NZ Dinner Done, visit Inghams.co.nz/whatsnew or follow @InghamsChickenNZ on Facebook, @inghamsnz on Instagram and @inghamschicken on YouTube.

Media Release 20 February 2024.

MIL OSI

Clyde, Central Otago, New Zealand – 30th November 2023

Monte Christo Winery, the birthplace of Central Otago wine, is thrilled to announce its grand opening, inviting wine enthusiasts and history buffs alike to explore the rich heritage of New Zealand winemaking and enjoy a unique guest experience. Located in the heart of Central Otago, Monte Christo Winery promises to be a destination like no other.

The history of Monte Christo Winery dates back to 1864 when French pioneer Jean Désiré Féraud planted grapevines and later produced the first wines in Central Otago, setting the stage for what would become a thriving winemaking region. Féraud’s innovative spirit and vision laid the foundation for irrigation, viticulture, and winemaking in the region.

Today, the Paris family, the current custodians of the property, are committed to producing some of the world’s most distinguished Pinot Noir and Chardonnay wines using organic, sustainable, and regenerative farming methods on their 22 hectares of vineyards.

The Paris family is dedicated to raising awareness of Central Otago wines on the world stage, and by restoring the winery building and continuing Féraud’s legacy, they are contributing to the region’s growth and recognition.

The inaugural wine releases include limited-production 2023 Central Otago Rosé, 2023 Central Otago Pinot Gris, 2022 Central Otago Chardonnay, 2022 Central Otago Pinot Noir, 2022 Alexandra Pinot Noir, and 2022 Bannockburn Pinot Noir. There is also a second label, 2022 CENTRAL Pinot Noir.

There’s something for everyone at Monte Christo Winery. The grounds include plenty of outdoor seating, a play area for children, and a pétanque or bocce court. There will be an unveiling of an underground wine cellar later this summer with space for larger group functions, private events, and more.

Open 7 days a week in the summer months from 10am – 6pm, guests at Monte Christo Winery can expect a memorable experience that includes:

CELLAR DOOR

Monte Christo’s cellar door is housed in the original stone winery, meticulously restored in collaboration with Heritage New Zealand. Visitors can indulge in wine tastings, wine education and genuine Southern family hospitality.

EAT

Monte Christo offers a delightful, relaxed culinary experience at “Fritzy,” the food trailer café. Our in-house chef uses fresh, locally sourced ingredients to create a range of specialty sandwiches, artisanal pizzas, platters, snacks, and barista-made coffee. The outdoor garden provides the perfect setting to relax, enjoy a light snack or lunch, and savour a glass of wine.

STAY

Stay at the historic Monte Christo Winery in Central Otago. Well-appointed guest cottages offer the perfect retreat for couples, friends, and families alike. Cottage amenities include luxury furnishings, fully self-contained kitchens, wood-burning fireplaces, and outdoor patios.

For more information and bookings, please visit www.montechristowinery.co.nz or contact +64 3 664 6644.

About Monte Christo Winery

Monte Christo Winery is the birthplace of Central Otago wine, with a rich history dating back to 1864 when the first grapevines were planted in the region. The Paris family, current custodians of the property, are committed to producing distinguished Pinot Noir and Chardonnay wines using organic, sustainable, and regenerative farming methods on their 22 hectares of vineyards. The meticulously restored original stone winery now stands as a testament to Central Otago’s winemaking heritage.

Media Release on 30 November 2023

Media Contact
Ryann Calder, Monte Christo Winery
ryann.calder@montechristowinery.co.nz
027 228 7781
www.montechristowinery.co.nz

MIL OSI

Resting proudly on the corner of Hood Street and Victoria Street, the aptly named cafe/restaurant, ‘Hood St Bistro’, beckons you inside with its references to hot orange, neon signage. Just as it too sits on this particular intersection, its food demonstrates a propensity towards being particular when it comes to imparting only the best of Southern American flavours to its customers.

So, how do I know this, you may be asking?
Originally, I had entered the cafe/restaurant in search of a quick drink to quench my thirst, considering a well-crafted hot chocolate with a friend. As the sun settled its warm rays on the curvature of the cafe’s exquisite arched windows, the notion of a hot chocolate disappeared along with the fading light. My friend’s order of a Pinot gris, a welcome invitation to change the flavour of our meeting from a quick ‘catch-up’ to dinner instead. This invitation was sped along by seductive aromas wafting tantalisingly from the kitchen.

The moment the menu was placed in my eager hands, I knew what I wanted. There was no other choice for me but the Bacon-wrapped Eye fillet steak with Argentinian prawns, Mashed potatoes, Green beans, Garlic butter sauce and Red wine jus. Presentation perfect, I tried hard to steady the pace at which I ate, but the creamy goodness of garlic flavour oozing over mashed potatoes, intermingled with tender green beans and eye fillet steak cooked to perfection drizzled in red wine jus made it a battle hard to win. Just when I thought all my taste buds had reached their most heightened state of saturation, I plucked an Argentinian prawn from atop my steak. As the crunchy fresh bite oozed salty sea goodness, the flavour overtook me! I mused over why I had never tasted prawns that fresh before (even at seaside restaurants in New Zealand) and gently swore to myself I would never walk past this restaurant again!

This is a cafe/restaurant not to miss! It’s so good, I’ve already planned my next meal there!
I invite you too to sample Hood St Bistro’s delectable food of the highest calibre, an absolute credit to the
chef and the team that works so hard to cultivate amazing food, a great drinks selection and such a warm
and inviting atmosphere.

Hood St Bistro, 109 Victoria Street, 07 834 4365, www.hoodstreetbistro.co.nz

Media Release 20 October 2023.

MIL OSI

Honey on New Zealand shelves is just that – Honey; no one truly knows which nectars were taken up by the bees to make each batch. We would like to change that. Just like coffee has gone from tins of boring instant to the vast array of choices we have on the supermarket shelves today, we would like to open consumers eyes to the all the amazing different floral origin stories that can come from our delicious New Zealand honey.

The aim of this project is to develop a testing method that will allow beekeepers and marketers to know the percentage of nectar that make up each batch of honey. This will lead to origin stories about the distinct native plants that contributed to the honey and the geographic location, many of which are unique only to New Zealand. “This is a world first” says Dr Mark Goodwin. “It may even change the way the world classifies honey”.

The trial is hoping to begin this spring and we are currently organizing funding but we need to hear from beekeepers, citizens, groups, schools and anyone else interested – both young and old, who would be keen to help us collect bees off flowers.

We believe this project will revolutionize the honey industry – and we need your help.

Media Release 20 August 2022.

MIL OSI

“We shine the light on the best New Zealand has to offer in terms of fresh ingredients, transformed into outstanding cuisine, exceptional wines and beverages, our spectacular scenery captured by so many memorable tourism experiences, yet as nation, we still struggle to understand and tell this story”, comments Celia Hay, director of the New Zealand School of Food and Wine.

With NZQA approval for 13 micro-credentials, the New Zealand School Food and Wine hopes to inspire and attract new people to jobs in hospitality, wine and tourism and also enhance wider community understanding of our food and beverage story. “We export food and wine to the world, yet pride in this achievement is often lacking by our own communities,” say Hay.

Crisis

“There is a crisis right now because job-seekers, including school leavers, are being pushed into other industries especially the building trades. There is a perfect storm of government incentives paid to employers, along with negative counsel from career advisors and families warning young people off seeking careers in hospitality and tourism. This is resulting in a critical lack of workers.

“In developing this suite of short, part-time micro-credentials that range from classic cooking to food and beverage history to food costing and digital marketing, we are seeking to inspire people to dip their toes into our sector, even if they are currently working or studying elsewhere.

“In addition, these micro-credentials enable people already employed to develop new skills and craft new talents but also to signal that this career pathways is valid, diverse and on-going. Just look at our food heros, like Peter Gordon and Annabel Langbein, now in their 60s, with a tremendous backstory.

“From the various lockdowns, we know that people find joy in cooking and that people are curious to develop new talents in the kitchen; that wine and cocktails are cool and fun; that an important part of any tourism destination is the food and beverage offering whether as a winery cellar door experience or paddock to plate cuisine,” says Celia Hay

Online Options

Online study options are embedded in a many of the short programmes, enabling people from around the country to study about New Zealand wine or learn how to write an electronic newsletter or find out more about our food history.

“The micro-credentials are equally suitable for the consumer; the food and wine lover who just wants to learn more. In building broader community understanding and respect for the food and beverage culture of Aotearoa-New Zealand inevitably we will see more people attracted to work in our sector. That is the shared goal of these new programmes,” comments Celia Hay.

Media Release 10 December 2021.

MIL OSI

Organic food supplier, Southern Organics Ltd., has launched New Zealand’s first restaurant-quality organic meals made with 100% organic ingredients. The organic meals are shipped nationwide in compostable and recyclable packaging and can be purchased online .

The organic meals are made in a purpose built organic production facility to ensure no chemicals or pesticide contaminants enter the site.

“New Zealanders are becoming aware of the detrimental impact toxic chemicals and pesticides can have on their health. We have heard the call from customers for a guilt-free convenient, tasty organic food option. The levels of pesticides and other poisons present in conventional vegetables and food products would surprise most Kiwis.” said James Porteous, Director of Southern Organics

An organic supply chain unique to the food industry involving organic growers and food suppliers throughout New Zealand has been established by Southern Organics to provide a steady supply of organic ingredients for the meals.

“Our organic suppliers coupled with some fantastic recipes has allowed us to create some amazing meals that would even please the most discerning foodie. With our new production facility we have a “clean room” environment where non-organic ingredients do not enter the cooking process, giving customers peace of mind that they wont’t be exposed to chemicals, insecticides or other nasties.” said Adam Upham, Organic Production Manager.

Farm fresh certified organic vegetables are supplied by sister company Oamaru Organics, the largest organic growers in the South Island. “Working with some of the best soils in New Zealand enables us to produce the highest quality vegetables using organic practices. The organic vegetables make the ready meals really sing” said Nigel Clark, Chief Grower, Oamaru Organics.

The organic meals can be purchased online at www.southernorganics.co.nz

Media Release on 1 June 2021

Media Contact
James Porteous, Southern Organics Ltd.
Email: admin@southernorganics.co.nz
Phone: 021 472 294
Website: http://www.southernorganics.co.nz

MIL OSI

John Fisken is a third-generation animal feed maker at H.R. Fisken & Sons in rural Pukekohe, south of Auckland. When John discovered that we’re unknowingly consuming 5 grams of plastic a week – that’s like eating a credit card – he decided it was time to act.

John said:
“I read that micro plastic particles are now showing up in our food, our bodies* and our pets. That sounded serious and I set about researching it. I discovered that not only is microplastic contamination now in all our major organs, but the chemicals in the plastic in our bodies may well be damaging to our health. What’s more, scientists worry that the plastic particles in our bodies could turn out to be carcinogenic irritants, like asbestos. I don’t want to leave that legacy to leave to my children and their children. So I decided to take action on our plastic bags!”

Animal feed in NZ is a large industry, feeding calves, horses, chickens, birds, goats and other animals. Most packaged feed – except from Fiskens – comes in plastic bags. That’s tens of millions of polypropylene bags a year. These bags often have a shiny coating to enable printing colourful images and branding. Marketers love them. But our environment doesn’t. These bags break down into tiny microplastic particles and that cause massive problems. The particles are damaging to most life forms – from humans to pets to fish.

Plastic in Our Food
These tiny plastic particles are now in our water, in the air and even in our food chain. What’s worse, plastic feed bags – polypropylene – have been difficult to recycle, especially in large numbers. But – recycling isn’t really that helpful as it just keeps plastic in our environment for longer. It doesn’t reduce the amount of plastic in our environment. Recycled plastic in our environment continues to break down into tiny micro-particles.

John Fisken added:
”We’ve been making feed for horses, chickens, calves and goats since 1957.
Back then, my grandfather used natural, recyclable, bio-degradable hessian bags for our feed and an entire industry sprang up devoted to collecting, washing and re-selling the bags. Green before their time! Then plastic bags came along. They were so much cheaper that they took the entire market.
The hessian bag industry vanished. Even now, plastic is cheapest – our new paper bags cost us twice as much as plastic bags.”

Another Green Inspiration
One day last summer, John Fisken was standing outside looking at his feed mill, and he was struck by the size of the roof area. An idea started forming – how to harness all that roof space and all that sunshine. He’s just installed Solar Panels – 200 of them! NZ’s first Solar-Powered stockfeed manufacturer! With enough surplus to feed back to the national grid.

Sunshine Energy
John said: “On a sunny day, our new solar panels generate more than 4X the power used by the average NZ household. That’s enough electricity to produce our feed AND send some to the national grid – we’re a net electricity generator! And it’s all clean, renewable energy.

We’ve set up a cool digital display in the Shop Entrance. People can see in real time the power being generated by the sun and our atmospheric CO2 emission savings, compared to conventional power.”

Fiskens Feeds in paper bags are available from Fiskens in Pukekohe, online and from feed and farm supply stores around NZ – https://hrfisken.co.nz/

Media Release on 1 December 2020

Media Contact
John Fisken, HR Fisken and Sons Ltd
Email: john@hrfisken.co.nz
Phone: 021 638 864
Website: https://hrfisken.co.nz/

MIL OSI