As New Zealand’s hospitality industry gears up for spring, chefs and food professionals are navigating a landscape shaped by seasonal availability, sustainability, and evolving consumer preferences. At The Produce Company, we’re seeing firsthand how these trends are influencing kitchens across Aotearoa.

🌿 Seasonal Produce in New Zealand: What’s Fresh in September

September marks the return of vibrant spring produce. Chefs across NZ are incorporating:

• Asparagus – green, white, and purple varieties.
• NZ Garlic – fresh and locally harvested.
• Soft Herbs – Dill and others for taste.
• Strawberries, Rhubarb, Navel Oranges, Grapes – ideal for desserts and fresh plates.
• Baby Carrots, Broccolini, Fennel, Radishes – perfect for colourful, seasonal dishes.

🌍 Sustainable Food Sourcing in NZ Hospitality

Sustainability is now a core value in New Zealand’s foodservice sector. Chefs are prioritising:

• Local sourcing to reduce food miles and support regional growers.
• Regenerative agriculture practices that promote soil health and biodiversity.
• Waste reduction through whole-ingredient cooking and composting.

🧠 Functional Ingredients and Wellness-Driven Menus

Consumers are increasingly seeking foods that support mental and physical wellbeing. Popular choices include:

• Fermented foods like kimchi and pickles.
• Leafy greens and herbs for mood and digestion.
• Dairy and plant-based for cognitive support.

🔮 Hospitality Trends Shaping NZ Kitchens

The NZ hospitality sector is embracing:

• Immersive dining experiences and themed menus.
• Flexible service formats—from co-working cafés to pop-up dinners.
• Tech-enhanced sourcing and menu planning.

Final Thought:
September is a season of renewal and opportunity. By aligning with seasonal produce, sustainable sourcing, and wellness-focused ingredients, chefs can create menus that resonate with today’s diners. At The Produce Company, we’re proud to support this journey with the freshest, highest-quality ingredients—delivered from field to plate.