P2P Growers Hui: Karetu Marae

dIt was wonderful to catch up with you all at our last hui on 24 September at Kāretu marae and share kōrero and agree to support our shared kaupapa under the Pā to Plate umbrella.

COVID has continued to disrupt our lives and the importance of food security remains front of mind. In this context, Pā to Plate is increasingly relevant to marae communities.

We are sorry that some of you couldn’t join us at our July hui - Krushil, Rereata, Jared and Rangimarie, Esme, Manihere all sent their apologies. Merata, Paora and Hirini’s apologies were also tabled – all three being unable to travel north from Dunedin.

In, attendance were:

Suz, Kim, Te Maapi, Celia, Tene, Paula, Mitai, Rob, Pauline, Maria, Ken, Lyn, Ashla, Carol, Teaumihia, Ngahiwi, Te Kauri, Joseph, Anya, Russell, Bessie, Dahrian, Peter, Marion, Zethan,


We met at Kāretu marae and wish to acknowledge and thank Suz, Kim and their community for their generosity in welcoming and hosting Pā to Plate.


  1. An outline of Pā to Plate and its journey to date was provided to the hui. An overview of Pā to Plate, it’s possible structures and its kaupapa was shared, as per the attached. It was noted that Pā to Plate was established as a grower led social enterprise with the intention of giving back to member communities with its primary kaupapa as connecting the tangata to the whenua via kai.

  2. As many were new to Pā to Plate, the hui proceeded to spend roughly two hours of kōrero, with attendees making introductions and sharing their stories of māra and of their connections to the whenua. The whakapapa connections of Ngāti Manu across Te Tai Tokerau was shared and the history of māra in the valley and beyond was provided to attendees. Kāretu has a rich history of gardening and orcharding and there was a real interest in reviving these traditions of gardening in the valley. All felt there was a need for greater food security, particularly in this era of pandemics and lockdowns. Kōrero also mentioned processed kai – preserves, pickles, jams, chutney and sauces – and how marae used to produce ‘bucket loads’ of processed kai. It was stated that Pā to Plate could be seen as a ‘movement’ to revive communities.

  3. After a shared lunch, the hui received a seed planting demonstration at the back of the wharekai from Paula Hohua. Paula provided a hands-on demonstration of growing seeds in trays. This was followed by a seed and plant swap. The hui expressed a desire for more hands on wānanga to share knowledge and ideas. Some of the newer members of Pā to Plate asked that we explore ways to upskill members in a range of areas – from seed saving to making compost.

  4. The balance of the hui covered off what we were planning for the coming spring. A copy of the planting schedule that we are using is attached and are asking that all Pā to Plate growers utilise this so that we are on top of what we are marketing and when. We will continue to work with growers individually to ensure that we are aware of our production schedules so we can plan markets and direct sales.

  5. The group confirmed that it was very keen on more cross community interaction to garner stronger community buy-in across the board. Without the support of communities, it would be difficult to sustain the Pā to Plate model. The hui asked for events to help with garnering community support. It was agreed by the hui that new communities would ideally be mentored by those who were already producing.

  6. As noted above, the hui again emphasized the need to process as much kai as was possible to ensure that food could be available year round and that, if selling, we could add value to produce from the māra. The hui was in favor of processing kai using marae kitchens, where possible. The hui was advised that Pā to Plate had applied for funding under the MSD Food Secure Communities (FSC) Implementation Fund to support wananga on processed food. We were awaiting advice on whether this application was successful or not. If successful, we would want to involve a many of the Pā to Plate communities as possible.

  7. The importance of maintaining a seed bank was supported by everyone at the hui. It was felt that seed and rootstock sharing should occur again at our next hui. Saving and sharing seeds was seen as a way to maintain marae communities food security and also to have healthy food stocks.

  8. Next hui. The group agreed that we would hold the next hui in 29/30 October at Whirinaki. Paula and Maria have kindly offered to host us at Mōria marae, School Road, Whirinaki. They have advised that we will endeavor to have a field trip on Friday (probably the afternoon) and then a wānanga and spring community event the following day where sharing knowledge and goods will be the overarching kaupapa. If anyone is keen to share then we will be happy to give you a time slot at the marae. More to come on details shortly. Please save the dates.

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