9 minute read

Rebranded And Looking To The Future

Danielle Barton, the marketing manager of Goodness Kitchen, a brand part of FSL Foods, has been with the company for the past year, where much of her time has been dedicated to rebranding.

The rebrand includes a new logo, representing the rolling hills of Nelson, where the business is based, and bold, bright colour schemes and designs for each of the brand’s ranges, the New Zealand range having a striking blue, Premium Harvest a bold pink, and the Organic range having a bright green.

This rebrand has been rolling out over the past six months to win over market share with a more shopper-friendly approach. Part of this includes differentiation between the brand’s ranges, specifically its Organic and Premium Harvest range, to improve customer understanding and awareness of what to expect with each range.

Barton gave the example that previously, the brand made no mention of its blueberries being sourced from growers in Hawkes Bay, an essential point of the brand’s support of New Zealand growers that Barton said was a great story to tell. Goodness Kitchen’s blackcurrants are also sourced from growers in the Canterbury region.

Barton continued that the rebranding aimed to increase Goodness Kitchen’s market share, share more of the brand’s story, and increase consumer knowledge and awareness about the strengths of its ranges, for example, its organic range, and why having these options is essential.

“We would get a lot of consumer communication asking ‘why don’t you grow your mango here?’” said Barton. New Zealand’s climate has difficulty supporting the growth of mangoes. Barton added that the brand wanted to have greater transparency and education accessible for consumers so that it was clear why Goodness Kitchen sourced some of its products, such as mangoes, from overseas, taking into consideration optimum conditions and climate so that the brand is offering the best possible mango product to consumers.

Barton has also been working towards launching Goodness Kitchen’s latest innovation teased on its website, the Goodness Kitchen Choc Bites, which are anticipated to be in New World and PAK’nSAVE supermarkets soon.

Barton described the new product and stated that Choc Bites would be the newest innovation to the frozen aisle. Strawberries, cherries, and New Zealand blueberries are snap-frozen and then single-dipped in smooth dark chocolate.

“The Choc Bites packaging is also made from 26 percent recycled material, and all our other packaging is soft plastic recyclable.”

A key aspect coming to the forefront of Barton’s role after the rolling out of Goodness Kitchen’s rebranding is the company’s efforts to become more sustainable. Barton said the company was actively incorporating sustainability into its decision-making and encouraging other businesses and consumers to do the same.

“This year, we’re actively measuring our carbon footprint, putting some actions in place, taking some courses and upskilling the team on all things sustainability, making more conscious decisions of where we’re getting products from, what products our suppliers are using.”

The Choc Bites packaging, being made from 26 percent recycled material, was an active part of Goodness Kitchen’s motivation for sustainability, with Barton explaining that the focus on being more environmentally conscious was a natural result of Goodness Kitchen wanting to play its part in doing what’s right and to inspire others to do the same.

Goodness Kitchen is currently waiting on its Carbon Footprint measurement and plans to release a public report on the findings of this measurement and what actions the company is committed to taking for sustainability by the end of the year.

The brand will also commit to supporting sustainable charities this year and is currently investigating options, including Sustainable Coastlines and local charities in Nelson, where Goodness Kitchen is based. Furthermore, staff are also given a volunteering day in the year where each can choose an initiative or charity, including beach cleaning, planting trees and more, to encourage further building sustainability awareness.

This is particularly heightened through the global impact of climate change, with extreme weather both locally and globally, which impacts crops and supply.

Barton added that the company would also like to bring Nelson manufacturing companies together this year to brainstorm sustainable solutions and initiatives to tackle issues such as food waste.

Goodness Kitchen takes pride in supporting growers in New Zealand and is consistently looking to find new growers to work with and support.

Goodness Kitchen’s Certified Organic range includes products sourced internationally, the certifications of which Barton explained are considered some of the highest in the world. “Europe and America have high standards of certification, which tends to be where our food comes from for those ranges. They also have to have the BRC accreditation, the food safety standard we work to.”

The organic range aims to work in harmony with nature, with organic farming practices increasing soil fertility and soil quality from which produce is grown. Produce sourced internationally in alignment with these certifications and values is then sent direct to Nelson to be packaged.

With the current economic climate Barton also said that the brand had experienced an increase in consumer uptake for its frozen produce, as all of the brand’s products are snap frozen at peak ripeness, meaning that the fruits all retain their nutrients and can offer a more affordable price point than fresh produce.

She continued that the brand also tries to offer consumers unique international fruit options, which are not always readily available, to cater to increased consumer interest in trying new flavours and products and to give the brand a competitive edge.

For the future, Goodness Kitchen hopes to export internationally, particularly its up-and-coming Choc Bites innovations, and to cater to growing consumer interest in frozen fruit alternatives to fresh produce; Barton said the brand would potentially look to expand into the frozen vegetable category as well with the growth opportunity available in the market. n

Helping New Zealand Businesses Go Green

The Sustainable Business Network (SBN) is New Zealand’s largest sustainable business organisation comprising hundreds of businesses. The SBN is a purpose-driven social enterprise aiming to make it easy for New Zealand businesses to take action on sustainability.

e do that by running projects on climate, waste and nature; providing training and tools; showcasing best practices and connecting people and organisations,” said Fiona Stephenson, Head of Communications and Marketing at SBN.

The SBN runs public and private partnerships to cocreate tools to help businesses take action on significant sustainability issues, including climate, waste, and nature.

Tools are free and easy to use, ensuring a broad scope of businesses can benefit from them. Some examples include the Climate Action Toolbox, Circular Economy Directory, Nature Pathways, and Docket (sustainable supply chain toolbox). These tools have been created in collaboration with various companies and government departments to pool expertise and create content for these tools.

The Co-Founder of Critical, Rui Peng, stated that SBN’s Circular Economy Directory created a place of belonging for circular economy practitioners all working towards a common purpose, which would benefit New Zealand’s future generations.

Being on the platform has helped to sharpen our stones by taking inspiration from fellow change-makers and connecting and partnering with forwardthinking businesses looking to innovate,” said Peng.

A case study by SBN to observe the impacts of its workshop series revolved around Taranaki-based microbakery, Garden Cake Kitchen. The owner, Rose Lawrence, participated in SBN’s six-month workshop series in partnership with Venture Taranaki, based around the Climate Action Toolbox.

The workshops helped Lawrence identify action areas where she could significantly reduce emissions. A key area she identified was her imported ingredients. Particularly flowers used as toppings for cakes were significant emissions hotspots for her.

Since identifying the issue, Lawrence has developed relationships with local flower producers, resulting in reduced transport emissions and freight costs. Buying locally has also helped Lawrence identify a way to reduce waste, with the bi-product of these flower farms often being flowers with shorter stems. Although undesirable for florists, Lawrence found they were perfect for cake-toppings

Lawrence has committed to taking further climate action and is exploring ways to improve her packaging and reduce waste. Currently, she is in the process of completing a total carbon measurement which will help to inform these future action areas.

“This programme was the boost I needed to take meaningful climate action for my small business. I have since explored actions that absolutely wouldn’t have happened without doing this course,” said Lawrence.

From Outward Bound, Rob Dunn shared that he attended several SBN workshops on various topics. He commented that all sessions were wellplanned, engaging and very worthwhile.

“Participating in these sessions has helped our organisation to explore a range of interesting topics and refine our sustainability strategy,” said Dunn.

SBN’s training programme includes a series of Starting on Sustainability workshops, which are online webinars spread across the year on various topics, including procurement, climate actions, product stewardship, circular economy, communicating sustainability and more. The organisation also runs a Leadership in Sustainable Business Course, a more advanced in-person course with six sessions across three months.

Additionally, SBN has a selection of resources and guides on its website that are free to download. These are aimed at businesses starting on sustainability and cover many topics, such as reducing office waste, saving energy and intelligent purchasing.

Connecting with businesses through various methods, SBN runs networking and connects online and in-person events. Some focus on topical issues, while others are networking breakfasts. These events spark new connections as well as ideas.

These events often lead to SBN being approached by individuals searching for organisations in SBN’s network that could help them with a particular sustainability issue. However, SBN also connected organisations through its Circular Economy Directory, containing profiles of organisations offering sustainability solutions. SBN also runs a ‘Challenge Hub’ platform that connects organisations with a sustainability problem and those with a solution.

A recent example is an organisation looking for a home for waste oils from cafes and restaurants. We managed to connect them with a company offering a solution. We currently have eight challenges listed where people are looking for a sustainability solution.

“Promoting solutions and practices is a crucial part of sustainability, so as many businesses as possible understand the issues and how to take action. We put a lot of focus on promoting solutions so as many people as possible can take action,” said Stephenson.

She continued that this was how SBN could start to get system change when sustainability starts becoming mainstream.

“We find stories of success inspire people, so they can see what is possible. We run promotional campaigns of some available tools to raise awareness and encourage people to use them.”

Furthermore, SBN runs the Sustainable Business Awards, which recognises and celebrates people and organisations that are seeing success. Some winners are household names, while others are small organisations doing great things. Success in these Awards brings brands and organisations, large or small, recognition.

With sustainability being a global issue, Stephenson explained that it was important that all played their part in being a solution. She gave the example that New Zealand became the first country in the world to mandate the reporting of climate-related risks among around 200 companies. However, New Zealand doesn’t stack up well in other areas.

Placed amongst the mediumperforming countries in the Climate Change Performance Index this year, in 33rd position, with a mixed performance, the Ministry for Environment acknowledged that while emissions were small globally, they were high per capita.

Stephenson encouraged that starting was the first step to becoming sustainable, adding that while it can feel complicated as a small business, every step counts.

“Look at where you can make the biggest difference and start there. For example, if you do a lot of transporting of goods, look at your fleet and logistics to see what efficiencies you can make.”

An excellent place to start is with Docket, SBN’s sustainable supply chain toolbox. Businesses can quickly assess sustainability across six areas: carbon emissions, waste, nature, keeping workers healthy and safe, workers’ rights, and modern slavery.

Critical questions are given to help businesses identify what needs improvement and where there’s room for improvement. There is information to help businesses meet minimum standards and develop best practices. Available also is information on how to share individual businesses’ sustainability achievements with customers and networks, helping give a competitive edge when bidding for contracts while also helping to increase sales.

Docket was created to help build sustainable supply chains, so it’s ideally suited to companies like supermarkets and food manufacturers dealing with many other businesses. It contains information to help win bids for suppliers and is designed for procurers to share it with the supply chain to create a ripple effect.

Sustainability has a vital role to play in the future of New Zealand. The pandemic lockdowns showed how important communities and nature are to New Zealander’s wellbeing.

Stephenson added that over the last decade, SBN had also seen a shift in consumer behaviour, with people increasingly choosing products they perceive to be more sustainable.

Despite the rising cost of living impacting purchasing behaviour this year, sustainability is here to stay. Stephenson explained that all have a role in progressing sustainability in New Zealand, including government, business, community groups, and individuals.

“No one group can do it on their own. Businesses have a vital role in progressing sustainability, and SBN is all about facilitating that. Our role is helping businesses get started and progress along that journey.”

SBN has coined that its purpose was to revolutionise working together, so people and nature could thrive.

At the end of June, SBN is upgrading its Climate Action Toolbox to improve functionality. In July, it’s launching the findings of a study into the role of business in regenerating nature. Finally, SBN will run a practical Masterclass on Communicating Sustainability on September fifth. n

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