Taranaki's small scale growers

The growers we researched are owner operators of their own businesses, or in a commercial business or family-owned structure. They operate on less than 10 hectares, most often on 1 hectare or less. When we surveyed local growers about why small-scale food production was important to them, we received the following comments which highlights how well growers understand the connection between food production, climate, and social issues:

“I feel it's important for communities to have food security, and to do so food needs to be grown locally. Reducing food miles is important too”.

“Everyone deserves access to fresh, locally grown, nutrient-dense food”.

“Growing organic food for local consumers offering a diverse range of produce is important to me as it generates income, keeps the land productive and is rebuilding the soil/regenerating the land”.

“To connect the consumer to the origin of their food, realising the nutritional and health benefits of organically grown, freshly harvested produce”.

“Because you are better able to care for the soil and the plants. You are also able to connect to the local community”.

“Small-scale food production is one major key in solving our climate crisis. It is a path towards reducing food miles, implementing regenerative practices that protect soil and captures carbon and closes nutrient cycles while protecting indigenous biodiversity”.

“Lower environmental impact, brings people together and creates community access to local, high quality and nutritious food and community resilience”.

The grower's work is typified by a regenerative agro-ecological approach that prioritises environmental as well as social gains:

• high labour rather than industrial mechanisation such as tilling and use of tractors,

• low inputs of fertilisers and chemicals,

• environmental enhancement, waste minimisation, and carbon capturing practices,

• community resilience development, and wellbeing-oriented lifestyle choices,

• improved quality and quantity of nutrient-dense food,

• a realisation of scale in relation to productivity and labour,

• the use of a variety of alternative economic solutions to feed local communities,

• the encouragement and appreciation of indigenous values inherent to food production, and

• the capacity of the region to grow the sector and to work collaboratively to increase the gains already emerging in the region.

Learning and Sharing

Small-scale growers are largely self-taught, opting for online research through social media channels such as YouTube, trial and error in their own gardens, or workshops from other growers who have gone down the same path (there are several operators in the region e.g. Jodi Roebuck of Roebuck Farm who runs workshops on sustainable market gardening, Maria Lempriere of Peihana Farm who coordinates a range of workshops on gardening and produce related topics, and Dee Turner runs workshops on organic horticulture, permaculture and biodynamics. Overall, there is a large degree of generosity and reciprocity with knowledge and expertise within this community of growers.

Innovative and Responsive

Small-scale growers have adaptive and resilient systems to continually test and improve their growing practices. They are resourceful and good at improvising and developing smart solutions to the problems and challenges they face. There are extremely sensitive to their environment, and work in harmony with nature and their regional community e.g., considering micro-climates in the region, and taking account of what other growers are producing and offering, reducing waste, and maximising the carbon fixing potential of their gardens. The growers are innovative and creative, trialling and developing new models and systems based on individual circumstances, climate, location, and capability which all influence their farming. These growers demonstrate ingenuity and are willing to trial new crops and processes.

Wellbeing Focused

Small-scale growers are often motivated by a pursuit of hauora wairua, physical wellbeing and individualised prosperity that comes from a life balanced with income earning potential and feelings of wellbeing. They feel a connection to nature and have a desire to be personally healthy through eating high quality food. This wellbeing is also managed through their energy management or labour intensity, which most growers agree is a major challenge. Those that are operating at the least commercial end of the spectrum seen to be at most risk of burn out, which while no one really mentioned feeling overwhelmed, other overseas research suggests that this can be a significant factor. Taranaki’s growers frequently mentioned that it is or could easily be a 7-day job, and that you wouldn’t be in it for just the money. For this reason, most growers have created an optimised scale for their venture, taking on what they can manage with the resources available to them.