MARAE Magazine | October 2023 by Review Publishing Ltd

October 2023

Vol 1

Issue 1

, editor s note

Introducing Marae Supplies & Resources Tania Walters PUBLISHER

tania@reviewmags.com

elcome to the inaugural Marae Supplies & Resources issue, a guide to Marae-related products and services. The Marae, serving as the vibrant heart of the Māori community, embodies the essence of tradition, culture, and unity—a place to celebrate heritage, provide support and share successes. The magnificent wharenui within the Marae symbolises the community's dreams and

aspirations. Meanwhile, the wharekai, the dining room with its bustling kitchen hub, nourishes both body and spirit. In the modern Marae, every facility is thoughtfully interconnected to enhance the overall experience and promote harmony. Marae Supplies & Resources serves as a resource to provide information on suppliers to Marae trustees, offering a platform to showcase tailored products and services designed to meet the unique needs of this

culturally rich community. If you have Marae-related news, inspiring projects, or remarkable individuals you'd like us to feature, contact our content manager Caroline Boe - email: caroline@reviewmags.com. Thank you for joining us on this exciting journey, and we look forward to helping you make meaningful connections within this culturally rich and interconnected space.

contents october 2023

ISSN 2816-1777 Marae Supplies & Resources

100

Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Managing Editor: Caitlan Mitchell, caitlan@reviewmags.com Content Manager: Caroline Boe, caroline@reviewmags.com, Editorial Associates: Sam Francks, Annabel Maasdam Senior Designer: Raymund Sarmiento Graphic Designer: Raymund Santos

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OWNED

Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1052 PO Box 37140, Parnell, Auckland. Tel (09) 304 0142 or Email: edit@reviewmags.com This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2023

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meet the chef

One of New Zealand’s most prolific chefs, specialising in Māori cuisine.

Spraggon has a deep understanding of local cuisine, as his mother was the head Ringawera (chef) on their marae. A big fan of celebrity chef Julia Child, Spraggon said his mother would infuse traditional French cooking and techniques with Māori cuisine onto the menu of her catering company. Spraggon said that using logically sourced ingredients makes all of the difference.

Rewi Spraggon HANGI MASTER

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“L

ocal is about freshness and working with what's available at the time and, in most cases, seasonal,” said Spraggon. Spraggon’s background on the marae and learning to cook from his mother have been the biggest inspirations throughout his career. He added that it was a solid platform that has enabled him to embrace everything he does within the kitchen. His career started at the bottom, washing dishes. Whilst unpleasant for some, this, to him, was one of the most important jobs in the kitchen, as often

they have to be turned around quickly in order to be plated again. He has learnt that dishwashers need as much respect as everyone else in the kitchen. He is perhaps best known as the Hangi Master, an example of his proud usage of Māori cooking techniques. “Hangi Master is about respecting and upholding the mana of Hangi Masters of the past, the present and the future. Every Māori village had a Hangi Master, but now Continued on page 6.

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meet the chef

Continued from page 4.

with the use of steam cookers, there are fewer and fewer. It's my mission to take hangi to the world and keep the art of this cooking alive.” Spraggon wanted to bring as many traditional Māori dishes back onto the menu as possible, especially Hangi, as it is the oldest

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dish in Māori cuisine. One of the reasons he so proudly re-introduced specific types of Māori cuisine onto various menus was due to the lack of variety available. An example he gave was that when cruise ships enter Auckland Harbour, they are greeted by every

type of cuisine except Māori. His introduction of traditional and contemporary Māori cuisine has now made its way onto several high-profile restaurants, including Peter Gordon’s Homeland and Ben Bayly’s Ahi. Spraggon is currently exploring possible locations in Queenstown to adopt some Māori dishes. Thinking ahead, Spraggoon hopes to have a number of Hangi fast-food restaurants, offering authentic hangi options in a format similar to McDonalds, where everyone can have access to it. Spraggon said that the uniqueness of local food makes it stand out from the rest of the world and that it is important to keep it uniquely local. “Why would you want to be like everyone else?” he joked. Spraggon has been selected by Laphroaig Whiskey Scotland as their New Zealand Trailblazer chef for 2023. As part of this role, he has crafted a bespoke menu combining traditional Māori hangi with the bold taste of Laphroaig Whiskey. Spraggon said that the event promises to be an experience that will transport guests to a world where land meets the sea, putting a uniquely Kiwi lens on the strong flavour profile Laphroaig is known for. “For me, cooking is all about bringing people together for a memorable experience. There is something special about sharing a great meal with friends and family.” As part of the menu, mains have been designed to share, including beef cheek with pumpkin, pork belly with apple caramel, and vegetable melange with char-grilled broccolini. For dessert, Spraggon will serve honey mascarpone with a Laphroaig-infused steam pudding with kawakawa ice cream, lemon curd, and smashed meringue.

nutrition programme

Long-Running Nutrition Programme For Kids, Food For Thought

Food for Thought, a free nutrition education programme for Year 5 and 6 students across Aotearoa is looking to expand into more schools, supporting students to learn lifelong skills to help them make healthy and informed food choices.

elivered by Foodstuffs in partnership with the Heart Foundation, the programme has already nourished the minds of children in over 7,300 classrooms across New Zealand, with over 200,000 young people having gone through the programme since it began in 2007. Foodstuffs Head of Environmental Social Governance, Sandy Botterill, who has recently been appointed as chair of the Food for Thought Educational Trust, said it's designed by nutritionists and empowers kids to understand healthier food choices. “Food for Thought provides tamariki with important, lifelong lessons on food and nutrition, including the benefits of eating foods that nourish our bodies, as well as understanding food labels and making healthy drink choices.” “It combines classroom learning with hands-on activities, which encourages kids to apply what they’ve learnt in the real world practically,” she said. Food for Thought typically consists of two classroom sessions, as well as a field trip to their local New World, PAK’nSAVE, or Four Square, for a practical session that reinforces the skills learnt in school. Each classroom also receives a gift card to plan and spend on healthy kai, giving students an opportunity to reflect on the skills gained from the programme while they share a variety of healthy food with their classmates. Supporting Food for Thought is part of Foodstuffs’ commitment to be Here for NZ, which sees the co-operative of local grocers who own and operate all New World, PAK’nSAVE and Four Square stores across New Zealand, delivering on promises made to provide every New Zealander with access to healthy and affordable food and to support local communities to thrive. Foodstuffs has also recently appointed Mindy Wigzell as the Food for Thought Manager. Mindy is a Registered Nutritionist with extensive experience in nutrition and business and leads the Food for Thought team as the programme looks to expand. Mindy said healthy eating is a skill we must teach our young people.

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“Teaching children about the goodness that food provides helps set them up with healthier eating habits for life and promotes a positive relationship with food.” “Having a colourful and varied diet based on nourishing foods encourages healthy growth and development during childhood and positive health outcomes later in adulthood. This is particularly important to help reduce the risk of developing cardiovascular disease, diabetes and some cancers,” she said.

“The great thing is that we often hear from the parents that children are coming home and teaching them. Whether it’s knowing their way around a food label or incorporating more vegetables at mealtime, these stories show us the programme continues to make an impact, which we hope help carry these kids through the rest of their lives,” she said. If you know a school that might want to take part in the Food for Thought programme, email Mindy Wigzell mindy.wigzell@foodstuffs.co.nz to learn more.

20 minutes with. . .

Staying Relevant And Being Inclusive Within An Evolving Category Karmyn Wynyard, creative director of KawaCure, has seen trends, preferences and innovations emerge in the beauty and hygiene category, which she dubbed continually evolving.

onsumers are more often seeking products with natural and clean ingredients, with sustainability as the core motivation behind this growing consumer consciousness. There has been a particular focus on eco-friendly packaging to reduce the environmental impact of beauty products. This drive for sustainability has resulted in brands adopting minimalist and recyclable packaging to reduce waste and appeal to consumers’ demands. Another significant trend amongst consumers is the concept of beauty from within. Nutricosmetics, supplements and products that promote inner health for outer beauty have become increasingly popular. With the increased trends of personal health

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and hygiene, there has been an increase in men’s grooming products, with the market expansion driven primarily by a growth of interest in skincare and self-care amongst men. The global focus on wellness and self-care during the pandemic has also influenced this category and the beauty category as a whole, as these have become part of consumers’ daily lives as small indulgences and luxuries during times of stress—products that promote relaxation and stress relief are leaders for this movement. Transparency of products and ingredients sourced to craft them has become essential to consumers as they have become more knowledgeable and interested in the ethics of the products they use and consume. This has led brands to detail information and ingredients of

formulations on product packaging. “The demand for organic, sustainable, and ‘free-from’ beauty products has grown significantly. Consumers have become more discerning and are willing to pay a premium for products aligned with their values,” said Wynyard. Ecommerce sales and direct-to-consumer has been pivotal for independent beauty brands such as KawaCure to connect with and sell niche and unique products to consumers. Wynyard said that these trends continue to evolve and are driven by changes in consumer preferences, environmental concerns, technological advancements, and the global economic landscape. KawaCure actively aligns itself with consumer trends, leading by example for areas of concern for consumers, including ingredient transparency, clean product formulation, and sustainability. KawaCure uses native plants and herbs in products and eco-conscious packaging, and it cares about ethical sourcing, consumer education, inclusivity, and diversity. Wynyard explained that KawaCure uses traditional Māori medicine, also known as Rongoā Māori, that has been passed down through the generations. Inclusivity across the category is something that Wynyard said should be a priority for brands.

KawaCure also places its customers at the centre of its operation, aligning itself with consumer needs and preferences and taking on consumer feedback to grow and develop. For the future, Wynyard predicts that the demand for organic, sustainable and ‘free-from’ products will continue to be a prominent and evolving trend in the beauty industry. Brands that place these values at the heart of their operations with a willingness to evolve with consumers will have an advantage and will continue to succeed within the market. However, sustainability, while being a key area for brands to utilise, will also pose some of the most significant challenges for brands as the pressure to adhere to reducing environmental impacts through product formulation and packaging can be costly and complex. Secondly, supply chain disruptions through global economic events will also challenge brands as sourcing, transportation, and production could impact product availability and pricing. The saturation of the beauty market is another challenge. Market saturation could make it difficult for new entrants to gain a foothold. In contrast, established brands must innovate to maintain a competitive edge. Finally, while evolving trends provide opportunity, predicting the category’s future and what preferences consumers will lean

towards can be hard to predict and, therefore, hard to cater to and follow through on. Wynyard said that keeping a close eye on what is happening in the market was key to staying relevant. KawaCure’s philosophies and operating methods reflect KawaCure’s dedication to Tikanga, principles that also align with evolving consumer values and expectations, making KawaCure and its practices a valuable guide for the beauty industry.

October 2023

news

Bringing Open Banking To New Zealand

Wealth app Sharesies has joined forces with BlinkPay, New Zealand’s first homegrown Māori fintech startup, to redefine how investors manage their finances.

ith open banking, New Zealanders can securely connect their banking data between banks and thirdparty services, enabling them to access more personalised, faster, and cost-effective ways to manage their money. The rollout of open banking in Aotearoa has been agreed upon by the major banks and is set to start from mid-next year. However, Sharesies’ partnership with BlinkPay gives its investors a headstart — empowering them with innovative open banking controls and tools to build a better financial future today. Through BlinkPay’s integration with Sharesies, the days of needing to wait 1-9 hours for the money to transfer from the bank to a Sharesies Wallet are gone. Instead, investors can safely and securely top up their accounts instantly, immediately, with the money in them. This revolutionary feature enables investors to act immediately for any time-sensitive opportunities on the platform, such as capital raises, corporate actions and share price fluctuations. And also for depositing large amounts quickly.

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Sharesies co-founder and co-CEO Brooke Roberts said that New Zealanders have long missed the benefits as the world moves to open banking, particularly when the cost of living pressures make every dollar count more. “We want to give everyone a jump start on accessing innovative technology that’ll open up more doors for investing— whether it’s to make a pressing trade or transferring a lump sum instantly,” said Roberts, This is why Sharesies has teamed up with BlinkPay, doing the mahi with a local fintech player so that over half a million users on Sharesies platform can access open banking capabilities. “We’ll empower them to have more opportunities to grow their long-term wealth and build a better future through this.” Adrian Smith (Ngāpuhi), co-founder and Chief Product Officer at BlinkPay, said open banking was gaining momentum in New Zealand. “We’re thrilled to be working with Sharesies to build cutting-edge payment services using this advanced technology,” said Smith. “Open banking is and will continue to

change how New Zealanders manage their finances. We’re excited to bring the reality of open banking closer to everyone so they know where their money is, where it’s gone, and where it’s going.” To begin with, Sharesies investors can access BlinkPay if they are Westpac and Bank of New Zealand (BNZ) customers. ANZ and ASB have committed to being ready for open banking payments by May 2024, and BlinkPay intends to add them as soon as they become available. There is no need to create a separate BlinkPay account. Customers can go through the usual process on the Sharesies platform to top up the Wallet, and a new payment method will be available to select: Instant bank transfer. A flat transaction fee of $1 is required for each Instant bank transfer completed. This method is best suited for larger payments where it is cheaper than using a credit card, Apple or Google Pay. If using the traditional bank transfer fee, this remains free for all Sharesies investors. No transaction limits are set with BlinkPay, but each bank’s limits still apply. BlinkPay holds the highest security grade (ISO27001), on par with traditional banking standards. Its secure Application Programming Interface (API) with banks means it does not rely on screen scraping, a common practice used by other third-party payment options that pose security risks. “BlinkPay’s security ethos was a major factor in why we partnered with them,” said Roberts. “We take protecting our investors’ data very seriously, and so knowing that Blinkpay doesn’t handle or retain any payment data offers our investors peace of mind when making their instant transfers.” For brand new customers of Sharesies, the first transaction through BlinkPay will be free.

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Funding to Deliver Tuakana-teina Initiatives Hauora Māori partners across Aotearoa have been funded $1.2 million by Te Aka Whai Ora to design, deliver and implement their own tuakanateina programmes to support Māori within, and transitioning into, the health workforce.

marae SUPPLIES&RESOURCES

uakana-teina is a concept that refers to the relationship between an older (tuakana) and a younger (teina) person. This can take various forms within teaching and learning contexts, such as peer-to-peer, younger to older, older to younger, or able/ expert to less able/expert. The seven providers who have been awarded funding are Hauora Hokianga, Te Korowai o Ngā Ringa Awhina, Te Puna Ora o Mataatua, Te Whare Hauora o Te Aitanga a Hauiti, Te Hauora Runanga o Wairarapa, Uruuruwhenua Health and Manu Ora. All providers are geographically spread across the country. Maiaka Tau Piringa deputy chief executive for service development and Te Aka Whai Ora, Jade Swell, said that the exciting work is now underway. “This investment will see the development

and delivery of programmes to hauora tauira starting their health workforce careers or those wanting to work in health,” said Sewell. The initiative will also grow existing kaimahi capacity and capability, as well as support roles that require mentoring and further support. For example, some of the partners are establishing coaching and supervisory roles to provide academic support or facilitating mātauranga Māori learning with local kaumātua and kuia, while others provide student placement opportunities and paid internships or deliver foundational courses leading to health careers. “This will be seen, through career development opportunities, one-on-one peer support, and the delivery of group wānanga that will support them to specialise in their fields.” Sewell added that the initiative aligns with the Te Pae Tata Interim New Zealand Health Plan to develop a more inclusive future workforce. “This funding will support the growth in numbers and diversity of our kaimahi to meet demand by addressing critical workforce gaps and ensuring workforce pipelines for future growth.” Te Aka Whai Ora is leading change in how the system understands and responds to the health and well-being needs of whānau. As part of this, Te Aka Whai Ora has contributed to the health reforms by strengthening the workforce and driving urgent solutions to increase Māori participation in the health sector, as called for in Te Pae Tata. The initiative also aligns with the Health Workforce Plan announced by the former government in July, which outlines the current challenges facing New Zealand’s health workforce and the opportunities to address them now and in the future.

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Sixty Year Wait For Marae

TE KAWERAU ā Maki is a step closer to building a marae, more than 60 years since their last. Since the 1950s, Te Kawerau ā Maki is the only iwi in Auckland without a formal marae. The previous marae was damaged by flooding in the 1920s, before the remaining land was sold some thirty years later.

There have been ongoing calls since the 1990s for a new marae and papakāinga to be installed at its predecessor’s location at Te Henga/Bethalls Beach. In one circumstance, the former Waitākeri City Council even purchased land for the project. The original commitment made by the Waitākeri City

Urgent Marae Grants for Refurbishment

AROHA CHAMBERLAIN Kaitakawaenga/Manager Iwi Relations

URGENT EMERGENCY health and safety upgrades have been the main focus of New Plymouth District Council’s Marae Development Grants this year. More than $200,000 was made available to marae for the 2023/2024 year to maintain marae infrastructure for hapū, iwi, and the wider community. Some of the applications this year included funding from Ōākura Pā in order to power an essential on-site sewerage system, and for a smoke detection system at Te Upoko o Te Whenua Marae. Retrospective grants are not usually approved under New Plymouth District Council’s policy. However, iwi relationships manager, Aroha Chamberlain, told the iwi committee, Te Huinga Taumatua, that these upgrades were desperately needed. “They had to happen at the time, otherwise, those marae would have been shut down completely, and the marae trustees could not use the marae – and that becomes a real issue when we’re talking about tangi or hui,” said Chamberlain. Chamberlain added that both marae had

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Council for a new marae was first made 31 years ago in 1992. Trustees said that the land was not transferred to Te Kawerau ā Maki until 2020, finally allowing local Iwi to begin the planning process. Since then, a committee has been formed and has lodged planning and building resource consent with the Auckland Council. At the start of August, a $142,500 funding grant was contributed to the cause by Auckland City Council. Plans for the greater marae complex have included a wharenui, a carving shed, and some houses for whānau. The overall aim is to build an eco-marae. Local supporters of the project have expressed their hope that the new marae will be completed in order to serve the community. The Te Henga area is also without a local town hall. A representative for the committee said that it has been difficult to navigate the challenges of not having a marae and that building one will mean a lot to current members, especially the generations who have gone without. Members of the committee are hopeful that building consent will be granted this year in order to further progress with the work.

expressed the urgency of the matter, and had been advised that their projects would be funded should there be available funds. Due to the two requests being the first retrospective applications to the fund, Chamberlain said that she didn’t think a change in policy was needed. Ngāti Mutunga representative, Gina MacDonald, secured an amendment to ensure that it would not set a precedent, following concerns from local councillors and committee members. From the funding, $30,630 was granted to Oākura Pā in Taranaki for its sewerage pump, and an additional $10,377 for new fencing requirements in order to protect the marae. Ngāti Maru’s Te Upoko o Te Whenua marae was awarded $21,428 for the installation of a new smoke detection system. The fund was initially implemented in order to recognise the importance of Marae in local communities, and that marae can be essential buildings in civil defence emergencies. Approximately half of the grants funded by the council cover insurance bills, with growing calls for it to extend to cover nonphysical developments. The report to the committee concluded that although the fund had been undersubscribed in previous years, the rising insurance rates due to severe weather events could have a future impact on the budget.

marae development

Marae Homes Brought Together with Aroha

Te Āwhina Marae, located in Motueka, west of Nelson, has officially welcomed the first tenants in its new 20-home papakāinga housing development.

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he newly completed papakāinga homes were brought to life with a dawn blessing in late September. The ceremony saw whānau, friends, builders, leaders, and politicians come together to celebrate the milestone. The papakāinga was supported by Te Puni Kо̄kiri, Ministry for Māori Development, with the previous government investing $12 million in the project. The project, at an overall cost of $15 million, is the largest of its kind in Te Tauihu o te Waka-a-Māui (the top of the South Island). Further support came from the Rātā Foundation, Whakarewa Trust, Te Rūnanga o Ngāti Rārua, Te Atiawa o te Waka-a-Māui Trust, and Wakatū Inc, which owns the land the papakāinga sits on. The Tasman District Council was also an avid supporter. The papakāinga is comprised of two, three, and four-bedroom affordable rental houses, and have been called a game changer for the marae community and its associated hapū and iwi. Te Āwhina Marae began its redevelopment process over 15 years ago, but work has been accelerated over the past four years. Work started with the relocation of the kо̄hanga and health service buildings and the well-known Whare Whaikairo, or carving house of the

marae. The papakāinga is stage two in the overall marae redevelopment plan. Trustee and chair of the Marae ReDevelopment Project at Te Āwhina Marae, Miriana Stephens, said that the marae was the foundation for many, and created a vital connection with tūpuna, the whenua and each other. “Access to quality and affordable housing is a problem for our whānau and for many others in Motueka, in our region and across the motu,” said Stephens. “Frankly, every time I look at the housing situation in Motueka, I am shocked. Many of the challenges we face as communities are down to a lack of access to good housing which, as we all know, is essential for people’s wellbeing.” Stephens said that getting to the point which saw the first whānau-tenants moving into the new housing was an incredible feeling. The whenua that Te Āwhina Marae stands on, and its surroundings, was an area where our tūpuna lived. It was an original occupation reserve that was selected by the New Zealand Company Agent in 1842. Stephens added that the process has been a significant milestone for the community. “Wakatū is battling to this day for the return of our lands under the Nelson Tenths

Reserves and this project has re-emphasised the point that when we have our land, and we are the decision-makers, we do amazing things – amazing things that have a huge impact, not just for us but for our wider community.” The size of this project has relied on good people, good project and budget management, as well as good partners in order to get it over the line. Stephens noted that it hads been an honour for Te Āwhina Marae to have worked with the contributing organisations throughout the process of construction, and that support for the project had been overwhelming. Beyond the key partners of the project, dozens of trade workers, suppliers, and contractors had rallied to bring the project in on time. Stephens said that it was vital to have a good relationship with everyone involved in the project. From inducting contractors on to the marae through a pōwhiri, to coming together for a hangi throughout the construction process, the inclusivity of the project has made all the difference. The next steps of the marae redevelopment plan include the construction of a space for trades and a technology hub with accommodation, a new wharekai, wharenui, and office and auxiliary buildings.

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marae development

Designing the Future

As the world has become more environmentally conscious, the work of Critical Design has enabled unwanted plastics to be transformed into works of wonder instead of ending up at the landfill.

20 maraeSUPPLIES&RESOURCES

ritical Design’s latest project has been at Manurewa High School in Auckland’s South. The fit-out included the unveiling of a new centrepiece carving for the school’s reception space, depicting the school’s whakapapa story. CEO and Founder of Critical Design, Rui Peng, said he could not be prouder of how the end result looked. “This was a celebration of Te ao Maori, which emphasised the importance of modern global issues that are important to young people, such as climate change,” said Peng. The design itself was appropriately named “Ngaa Waka” and reflected the history of

the flotilla on the Manukau Harbour and the welcoming of canoes of the world from which students derive. This symbolises the place where the carving sits and the people it is surrounded by. The process was not as straightforward to make; in fact, it took 12 weeks to complete. The structure was made by joining two different-sided pieces together. The project was an opportunity for Critical Design to make the most of its latest technology before it was carved by prolific Maori carver Uenuku Hawira. Typically made from Critical Design’s signature Cleanstone, specific attention was

given to selecting the right types of plastics to use in the design. Peng added that the use of specific plastics created a finer texture. The reception wall represents the two maunga in Manurewa, Matukutūreia and Matukutūruru. Cleanstone from recycled plastic fishing nets and recycled construction tubing was used in this process. Below the waka, a combination of milk bottle plastics and recycled blue plastics represents the Puhinui River. Peng added that he was proud of the work the team put into achieving the final results. “We work on a variety of different projects, each with a strong vision and execution. No

matter the job, it always brings us great pride.” Environmental sustainability is at the heart of Critical Design's mission. The company aims to make a lasting positive change by utilising sustainable technology with minimal environmental impact. The Cleanstone panels are just one aspect of their commitment. Critical design ships these panels worldwide, extending their influence beyond the local market. Moreover, the company has established a system to buy back panels in end-of-life condition, ensuring they can be repurposed into new products rather than ending up in landfills. Critical Design has often worked with

schools to craft new and innovative solutions to various issues. Earlier this year, the Auckland-based start-up company became heavily involved with introducing panels used for school desktops. Peng explained that Critical Design's vision extends beyond desk refurbishment. Their ultimate ambition is to eliminate the dumping of plastics in landfills, making way for a future where sustainability is the norm. By leading the way with their Cleanstone panels and their dedication to ongoing improvements, Critical Design is shaping the future of sustainable design, benefitting both people and the planet.

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