A group of Southland individuals and organisations are working together to make the local food system more resilient and sustainable from seed to bowl. 

The Murihiku/Southland Kai Collective was formed late last year, with the goal of creating greater food accessibility, affordability, and sustainability in the south. 

The group includes a wide range of like-minded organisations and individuals who are working to strengthen our local food system. 

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Group spokeswoman and Healthy Families Invercargill systems innovator Lauren Richardson said the aim was to empower Southland communities with the knowledge, skills, and resources to grow, prepare, and source good food. 

“We want to help build Southland food prosperity and resilience from seed to bowl. Through leadership, collaboration, support, and action, we aim to build momentum toward a food system where food is affordable, nourishing, appetising, sustainable, locally produced, and culturally appropriate. We want these things to be the norm.” 

An in-depth study of the local food system, led by Healthy Families Invercargill but involving a range of stakeholders, showed some people had significant challenges when it came to accessing affordable and nourishing food, while others lacked knowledge and resources to grow their own.

“We want to create a system where it is easy for the whole community to source this food, whether that be by growing their own, or through local producers. It’s about working with decision makers to change how we look at the likes of community gardens and green spaces, it’s about thinking differently about how we access food, it’s about working together to ensure changes are made to reduce access barriers.” 

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The first activity of the newly formed group would be an Autumn Harvest Day hosted by Koha Kai at their market gardens based out of the Korimako Gardens on Sunday. The group hope to showcase the power of community collaboration to start a good food movement. 

“We hope the event will be a platform to have conversations with the community about our local food,” Richardson said. 

“For a $15 koha, people will be given a bag and can come along and harvest organic fresh vegetables. It’s a great opportunity for people to learn more about where our food comes from, access fresh, locally grown produce, and get in amongst the soil.” 

“We’d love to see as many people as possible there on the day.” 

At a glance: 

What: Autumn Kai Harvest  

When: Sunday March 28 

Where: Koha Kai market garden, Korimako Gardens, 183 Findlay Rd  

Time: 2pm-5pm