Kai Whakaora
Kai Whakaora is an indigenous cooperative economic framework that facilitates whānau production and distribution of high integrity life-giving Kai Ora (healthy food).
Peak oil, climate change and global resource depletion – provides an imperative to create a sustainable independent Māori economy that can support our whānau into the future. Collective procurement and distribution of kai has always been an important way to ensure whānau ora. Kai Whakaora has the key objective of making Kai Ora (healthy food) more accessible for whānau in our region.
In 2019 a small team of food-conscious locals in Heretaunga gathered in support of a vision shared by Hapi Café director Gretta Carney. Under the guidance of Dr. Jessica Hutchings, a renowned food-sovereignty academic, the team was inspired by her latest research with Associate Professor Jo Smith, funded by the Our Land Water National Science Challenge, on a kaupapa Māori food systems approach called Kai Ora (Hutchings, J. et al. 2020)
Through the framing of the Kai Ora concepts, as developed by Hutchings and Smith (ibid), we conducted more than thirty interviews with local mana whenua and tangata whenua based in Te Matau-a-Maui as to their views and perspectives on kai. Most of the whanau interviewed are still currently involved in the gathering and growing of their own kai today.
Key issues arising from many of the interviewees related to negative impacts including the loss of skills, degradation of the natural environment, loss of land and urbanisation, the introduction of digital technology and loss of interest in manual labour. There were also many commonalities highlighting a positive cultural way of being in relation to kai: the expressions of manaakitanga, whanaungatanga and kaitiakitanga through the process of growing, harvesting, collecting, preparing and cooking of kai; he care and concern displayed for whānau health and healing through kai; and the concern for the sustainability and retention of traditional Māori kai practices for future generations.
Key themes emerging from the interviews have assisted this project in identifying six key kaupapa for the indigenous cooperative food economy: Te Whataroa; Hua Parakore; Te Hononga ki te whenua; Tohatoha ki te tangata; Ringatuku; Kai Ora.
Ngā Ringatuku o Kai Whakaora? The project was driven by group of local food-conscious foodies. We love kai. We love it fresh, locally grown, with a Māori organic twist. Our team:
Terri Crawford (Ngāti Porou, Ngāti Kahungunu, Ngai Tuhoe, Ngāti Kotimana, Ngāti Airihi)
Ani Ramarihi McGuire (Ngāti Kahungunu, Ngati Hori, Ngāti Porou) Tia Tomoana (Ngati Hori, Ngāti Hawea, Ngāti Hinemoa, Ngāti Pahauwera, Ngāti Kahungunu, Ngāti Porou)
Tyne Marie Nelson (Ngāti Kahungunu, Ngāti Hine) Gretta Carney (Te Atihaunui a Paparangi, Tuwharetoa) Rakai Karaitiana (Ngāti Kahungunu, Rangitane)
Māori Food Systems Hui at Te Aranga Marae, May 2019.
From L to R: Terri Crawford, Oraka Whaanga-Hakiwai, Emma Horgan, Rakai Karaitiana, Gretta Carney, Arohanui Lawrence, Uenuku Mau, Ani McGuire, Marion Thomson, Dr. Jessica Hutchings.
Apologies: Tia Tomoana, Margie & Tom McGuire.
