Food production landscapes are likely to be a more diverse mosaic of crops and land uses in the future. The interacting drivers of this change present significant opportunities for Tai Tokerau. Future opportunities for added-value foods are arising from an increasing shift by consumers to focus on nutrition, wellness and plant-based foods, sustainable food production systems with a light footprint on the environment, and equity for food producing communities. Future climatic conditions are also expected to change. This could create future market opportunities for food from Northland in subtropical fruit and foods, plant-based foods, oils, beverages, alternative proteins and indigenous Māori branded foods.
Indigenous Māori branded foods
Indigenous foods feature increasingly on global restaurant menus, and traditional Māori cuisine is experiencing growth and opportunity. The food industry in New Zealand is looking for unique New Zealand foods and value-added products for local and overseas markets.
Plant-based foods, beverages and alternative proteins
Consumer preferences are expected to trend more towards plant-based foods and “flexitarian” lifestyles, creating significant opportunities for New Zealand to expand and develop plant-based foods, oils, beverages and protein sources with light environmental footprints.
Subtropical fruit and foods
In coming decades, Northland is projected to be warmer (up to 1.1˚C by 2040 and 3.1˚C by 2090) with fewer frosts and more droughts in some parts. By 2090, Northland is projected to have 13 to 75 extra days per year where temperatures exceed 25˚C. Farmers and growers may increasingly use subtropical plants.