Talk of algorithms, sustainability, pivoting in a world ravaged by Covid-19 and diners’ changing needs were discussed at a national hui on the future of New Zealand’s food sector. supplied Nada Piatek, from Again Again, a reusable coffee cup system for takeaway, says waste minimisation remains a huge issue for the food sector. Ross Giblin/Stuff Monique Fiso from HIAKAI says food tourism opportunities exist in telling a New Zealand story, not just in the use of native ingredients. (File photo)Monique Fiso, from HIAKAI, said food tourism opportunities existed with use of local, native ingredients only able to be offered in New Zealand. Food tourism was about selling a unique, genuine story as much as it was about selling food.

Source: Stuff October 19, 2020 03:11 UTC