Local Food Northland’s inaugural conference was at NorthTec’s Raumanga Campus on Monday and Tuesday 13, 14 February 2017.

We had an exciting programme lined up, including international and national presenters and a great range of Northland thought leaders in sustainable food systems.

Here is Channel North’s short video showcasing the conference.

See an extended programme, including bios of the speakers for day one and day two. Videos of their presentations are included.

Thank you two our sponsors, NorthTec, Northland Inc, the Far North District Council, Shiraz Indian Restaurant and the Te Tai Tokerau PHO.


Day one

9.00 Powhiri (Te Puna o te Matauranga Marae)
9.30 Kaputi
9.50 Introductions and housekeeping
10.00 The North American food movement experience  Anne Palmer, Johns Hopkins University
10.40 Accelerating food systems change in Northland.  Peter Bruce, Local Food Northland and NorthTec
11.10 Short break
11. 15 Designing our food future: A regional food plan? – Ruth Marsh, Eco Solutions
12.00 Lunch
12.45 Tikanga Mãori and sustainability, Rangimarie Price
1.15 Collaborative tools for a new paradigm – moving from aspirational goals to community outcomes, Jeff Griggs, Local Food Northland
1.45 Workshops based on the regional food plan
2.45 Afternoon tea
3.05 What is our food story? A chef’s perspective – Presenter to be finalised.

Day two

9.00 Welcome for day two
9.05 Feedback from workshops
9.30 Global boycott from your own back yard, Dr Melissa Gilbert 
10.00 Food Recovery : closing the loop and creating new options, Dr Laupepa Va’a, Northland DHB
10.30 Morning tea
10.50 Sustainable Diets and traditional food systems, Professor Barbara Burlingame, Massey University
11. 30 Panel: Growing local production
12.15 Lunch
1.00 Workshops based on the Regional Food Plan (continued) 
1.45 Panel: Food hubs
2.30 Pulling it all together: imagining a new future  – Clive McKegg, Local Food Northland
3.00 Afternoon tea
3.20 Plenary and conference close

Conference Dinner

The Conference Dinner on Monday 13 February, will be a local food banquet, with much of the ingredients sourced on the weekend before in a food forage. Conference participants can join the forage, on the sea, the shore, in our hills or local gardens. More detail to follow.