The Food Citizen Programme is a community-focused initiative that invites people to engage more deeply with the food system. It supports people to build knowledge, confidence, and agency around food — from production and waste, to local supply chains and cultural connections.

The programme is structured around a series of practical tasks designed to help participants better understand how food systems work in everyday life. These tasks explore food waste, composting, food production, local sourcing, and the prioritisation of locally made goods.

The idea for Food Citizen was inspired by a similar initiative in Sweden, where journalists undertook lived experiences as “food citizens” and shared their outcomes. These experiences showed that while many people are aware of issues in the food system, hands-on participation can deepen understanding and reveal tangible ways to create change.

I was recently offered the opportunity to take part in the Food Citizen Programme and was curious to see what it involved.

The first task was a food waste audit. Over the course of a week, all food destined for the bin or compost was weighed. My total food waste came to 2.5kg, which I compared to the New Zealand household average of 3.17kg. While this felt reasonable, it still prompted reflection.

In researching food waste further, I learned that Generation Z is often identified as one of the more wasteful generations. As a Gen Z participant myself, I realised much of the food I was wasting could be repurposed or saved — leftovers, vegetable scraps, and unused produce. This led me to explore ways to reduce waste, from buying less food to making use of scraps for things like vegetable broth or potato peel chips.

The second task focused on building awareness of local food production. Participants were asked to visit a farmers’ market and learn the story behind a local business. I spoke with a bakery stall at the Ohoka Farmers’ Market and learned that all their goods are produced locally in Christchurch.

Farmers’ markets create a valuable connection to food, allowing people to understand where it comes from and reinforcing a “garden to table” philosophy.

Another task explored the role of local Mana Whenua, particularly mahinga kai practices. Mahinga kai refers to the entire food resource chain — not only the gathering of food, but where and how resources are gathered, and the cultural, social, and environmental systems that support them.

Ngāi Tuāhuriri is the local Mana Whenua of Rangiora. Their tūrangawaewae is Tuahiwi, with a takiwā extending from Hurunui to the main divide inland. Their ancestors established Kaiapoi Pā as a centre of trade, making it one of the most important residential and commercial hubs in the South Island until its destruction in 1831.

Today, participation in mahinga kai remains an important expression of cultural identity for Ngāi Tahu. This relies on access to healthy environments and traditional food-gathering sites. Tūtaepatu Lagoon, for example, has been an important mahinga kai site for over 300 years, alongside the streams and rivers of the wider Kaiapoi catchment.

This task also introduced Maramataka, the Māori lunar calendar. Maramataka guides planting, harvesting, and fishing practices based on lunar cycles and environmental observations.

Understanding Maramataka highlights how food systems can be approached with care, respect, and seasonal awareness. It raises important questions about how these practices can be honoured today — whether through aligning with lunar planting cycles or participating in activities such as hāngī and community food gatherings.

The programme also explored the prioritisation of local food. At a local bakery, choosing freshly made, locally produced goods over processed alternatives had a noticeable impact on customer decision-making. Many customers actively asked where products were made, reinforcing the value people place on local food and the importance of communities supporting it.

Composting was another focus area. After researching different composting systems, I decided that aerating my existing compost bin was the most practical option for me. While it was physically challenging at first, the change was immediate — decomposition sped up and the quality of the compost improved.

One of my favourite tasks involved volunteering with a food rescue organisation. Satisfy Food Rescue collects surplus food from supermarkets across North Canterbury and Christchurch. The food is sorted, weighed, and quality-checked before being distributed to churches, community organisations, soup kitchens, and charities.

Joining the collection runs was eye-opening. Seeing how food moves through the commercial system — and how much effort businesses make to reduce waste — showed that many organisations genuinely care and want to be part of the solution.

The final task was growing food, which is still an ongoing process. Planting in winter brought challenges, including frost and watering issues, but over time I developed a routine that worked.

I grew silver beet and mustard seeds and eventually used my modest harvest to make a meal. Using something I had grown myself, even in a small way, gave me a deeper appreciation of the process and effort involved in producing food.

Overall, the Food Citizen Programme significantly expanded my understanding of the food system. I initially felt there was little more for me to learn about food, but the programme challenged that assumption and reshaped how I think about everyday food choices.

Within communities, programmes like Food Citizen have the potential to strengthen food systems by increasing awareness, skills, and connection. When people better understand how food systems function, they are more able to identify gaps and contribute to meaningful change.