title: Virtual hākari:  Sharing Māori culinary traditions in online communities

authors: Muru-Lanning, Charlotte

subjects: Kai Māori

abstract: For Māori, kai is a vital expression of identity, community, place and whakapapa. Traditionally, knowledge about kai is transmitted through customary community groupings and culturally embedded practices. However, with the rise of digital platforms, new spaces have emerged for Māori to gather and to share kai in virtual forms. 
This thesis observes how two Facebook groups – Kai Maori and KAI Basket NZ – operate as contemporary spaces for the transmission of Māori culinary knowledge and cultural identity. Kai Māori is considered alongside global studies of culinary traditions and understood through the notion of kai as whakapapa. The thesis addresses two core research questions: 1) How do Facebook groups contribute to an evolving concept of kai Māori? and 2) What kinds of relationships define these online kai communities? 
Guided by Māori data sovereignty (MDSov) principles, I observed interactions on both Facebook pages in two phases – one involving selective data collection over a twelve-month period from January to December 2024 the other involving systematic data collection over a four-week period from 10 December 2024 to 10 January 2025. The observation periods yielded 115 and 1293 posts respectively. A covert digital approach of ‘lurking’ was adopted as seeking prior consent may have affected the quality of the data and disrupted group dynamics. Lurking, as a method, sits uneasily alongside MDSov principles, particularly the principle of manaakitanga, requiring free, prior and informed consent. To address this I safeguarded the confidentiality of community members by seeking consent before reproducing content, removing group members’ names and excluding sensitive information. To analyse posts I used Ethnographic Content Analysis which allowed me to conduct a reflexive, iterative analysis of the posts in a way that was sensitive to the context in which the content was created.
These digital observations show that these groups serve as platforms for the transmission and innovation of kai Māori, encompassing edible components as well as the values enmeshed within these culinary traditions. Despite the mediated nature of these exchanges – where food is virtually consumed rather than physically shared, separate from traditional notions of community – these groups nurture meaningful connections among members, including those physically distant from their whenua. Through recipes, photos, stories, and commentary, the members of Kai Maori and KAI Basket NZ cultivate community identity and belonging via common cultural understandings, sharing of knowledge, a general spirit of sociality – and, importantly, a mutual love of kai.
I conceptualise these online spaces as virtual hākari, where the act of sharing virtual kai becomes an affirmation of identity and a form of cultural resistance. While online sharing may risk distancing kai practices and knowledge from traditional sites of transmission, the data suggests that these platforms may serve as conduits that encourage deeper cultural engagement offline. This thesis highlights the centrality of food in Māori cultural survival, sovereignty and resistance. In these digital spaces, kai Māori is not only celebrated but continually reimagined – reinforcing that to prepare, share and celebrate kai as Māori is to actively participate in the continuity of cultural identity.

text: Virtual hākari:  Sharing Māori culinary traditions in online communities For Māori, kai is a vital expression of identity, community, place and whakapapa. Traditionally, knowledge about kai is transmitted through customary community groupings and culturally embedded practices. However, with the rise of digital platforms, new spaces have emerged for Māori to gather and to share kai in virtual forms. 
This thesis observes how two Facebook groups – Kai Maori and KAI Basket NZ – operate as contemporary spaces for the transmission of Māori culinary knowledge and cultural identity. Kai Māori is considered alongside global studies of culinary traditions and understood through the notion of kai as whakapapa. The thesis addresses two core research questions: 1) How do Facebook groups contribute to an evolving concept of kai Māori? and 2) What kinds of relationships define these online kai communities? 
Guided by Māori data sovereignty (MDSov) principles, I observed interactions on both Facebook pages in two phases – one involving selective data collection over a twelve-month period from January to December 2024 the other involving systematic data collection over a four-week period from 10 December 2024 to 10 January 2025. The observation periods yielded 115 and 1293 posts respectively. A covert digital approach of ‘lurking’ was adopted as seeking prior consent may have affected the quality of the data and disrupted group dynamics. Lurking, as a method, sits uneasily alongside MDSov principles, particularly the principle of manaakitanga, requiring free, prior and informed consent. To address this I safeguarded the confidentiality of community members by seeking consent before reproducing content, removing group members’ names and excluding sensitive information. To analyse posts I used Ethnographic Content Analysis which allowed me to conduct a reflexive, iterative analysis of the posts in a way that was sensitive to the context in which the content was created.
These digital observations show that these groups serve as platforms for the transmission and innovation of kai Māori, encompassing edible components as well as the values enmeshed within these culinary traditions. Despite the mediated nature of these exchanges – where food is virtually consumed rather than physically shared, separate from traditional notions of community – these groups nurture meaningful connections among members, including those physically distant from their whenua. Through recipes, photos, stories, and commentary, the members of Kai Maori and KAI Basket NZ cultivate community identity and belonging via common cultural understandings, sharing of knowledge, a general spirit of sociality – and, importantly, a mutual love of kai.
I conceptualise these online spaces as virtual hākari, where the act of sharing virtual kai becomes an affirmation of identity and a form of cultural resistance. While online sharing may risk distancing kai practices and knowledge from traditional sites of transmission, the data suggests that these platforms may serve as conduits that encourage deeper cultural engagement offline. This thesis highlights the centrality of food in Māori cultural survival, sovereignty and resistance. In these digital spaces, kai Māori is not only celebrated but continually reimagined – reinforcing that to prepare, share and celebrate kai as Māori is to actively participate in the continuity of cultural identity.

year: 2025

title: Spot sampling of nutrient concentrations in the Puarenga catchment, Rotorua

authors: Abell, Jonathan Michael

subjects: New Zealand

abstract: The Centre for Biodiversity and Ecology Research was approached by Tūhourangi Tribal Authority for assistance with measuring water quality in streams in the Puarenga Stream catchment. Water sampling was subsequently undertaken on 18 July 2011 and samples were analysed to determine concentrations of total and dissolved fractions of nitrogen and phosphorus. 
Nitrogen and phosphorus are both essential plant nutrients which, when present in excess, can cause eutrophication and associated water quality decline of freshwaters. High concentrations of dissolved forms of nitrogen can also be toxic to aquatic organisms. Excessive nitrogen and phosphorus concentrations are typically the result of pollution due to human activities, although groundwater in the Central Volcanic Plateau region can have elevated concentrations of phosphorus arising from natural geological sources.
This report summarises the methods used, presents the results and places measured concentrations in context by drawing comparisons with both guideline and regional mean values.

text: Spot sampling of nutrient concentrations in the Puarenga catchment, Rotorua The Centre for Biodiversity and Ecology Research was approached by Tūhourangi Tribal Authority for assistance with measuring water quality in streams in the Puarenga Stream catchment. Water sampling was subsequently undertaken on 18 July 2011 and samples were analysed to determine concentrations of total and dissolved fractions of nitrogen and phosphorus. 
Nitrogen and phosphorus are both essential plant nutrients which, when present in excess, can cause eutrophication and associated water quality decline of freshwaters. High concentrations of dissolved forms of nitrogen can also be toxic to aquatic organisms. Excessive nitrogen and phosphorus concentrations are typically the result of pollution due to human activities, although groundwater in the Central Volcanic Plateau region can have elevated concentrations of phosphorus arising from natural geological sources.
This report summarises the methods used, presents the results and places measured concentrations in context by drawing comparisons with both guideline and regional mean values.

year: 2011-09

title: Next Foundation: Perspective on funding

authors: Hania, Jan

abstract: I want to give a background on the NEXT Foundation, how we came to exist, a bit of a repeat on what Nicki Douglas covered this morning on collective impact and how to get that at scale. I will then talk about how we are trying to implement that in some of our
projects around the country. I will also look at our investment portfolio on healthy rivers, which we have not really started yet, but ideas on how we get to that place as well.

text: Next Foundation: Perspective on funding I want to give a background on the NEXT Foundation, how we came to exist, a bit of a repeat on what Nicki Douglas covered this morning on collective impact and how to get that at scale. I will then talk about how we are trying to implement that in some of our
projects around the country. I will also look at our investment portfolio on healthy rivers, which we have not really started yet, but ideas on how we get to that place as well.

year: 2017