Our Suppliers

Our Suppliers

We seek to form close relationships with our suppliers and growers which allows us to obtain the freshest, best quality organic produce and products available.
Trade Aid
They supply us with fair-trade organic products, particularly spices.
Switch Espresso
Our supplier of organic coffee based in New Brighton.
Soap Nuts
Soap nut berries are a safe, non-allergenic and eco-friendly washing solution for you and your family
Aroha Drinks
Our supplier of organic elderflower beverages and cordial based in Canterbury
Fresh Direct Ltd
One of our suppliers of organic produce

Organic Certifications

Organic Certifications

Bio Gro NZ
The main certification body for organic foods in New Zealand.
Agriquality
The other organic certification body for food products in New Zealand.

Organic Associations

Organic Associations

Organic Direct
A New Zealand directory of organic products, shops suppliers, etc.
Organic Explorer
A green travel guide for sustainable tourism companies in New Zealand.
Organic Baby
A great online resource for organic baby products
Organic Directory
A New Zealand directory of organic products, shops suppliers, etc.

Links

Links

Body Mind Spirit Festival
A weekend gathering of like-minded people who take an holistic approach to life, promoting well-being of the total self
Reflexable Reflexology
Mention this ad to Michelle and receive $20 off your first treatment
Ecocho
A carbon neutral search engine
GreenPeace NZ
A great resource for environmental news
Green Party
A green political party where the environment is more important than politics
GOOD Magazine
New Zealand's magazine guide to sustainable living
Rubbish Free Year
An inspirational Christchurch couple attempting to be rubbish-free for one year
Finda
A New Zealand directory of anything and everything you need to find
Story of Stuff
A 20 minutes, fast paced, fact-filled look at the underside of our production and consumption patterns.

Did you know?

Shocking amounts of pesticides are found in conventional produce. If you consumed an average apple you would be eating over 30 pesticides, even after washing it!

Non-organic foods can contain hazardous chemicals. A study found that the urine and saliva of children eating a variety of conventional foods from supermarkets contained biological markers of organophosphates, the family of pesticides spawned by the creation of nerve gas agents in World War II.

How much does conventional really cost? For every kg of garlic imported from China there is an additional 5500kJ of energy from fossil fuels consumed, and the emission of 380g of carbon dioxide and 5.2g of nitrogen oxides.

Storage Information

Storage Information

Download a printable PDF storage guide.

Asparagus

Is very delicate and should be stored with its stem dipped in a shallow dish of water.

Mushrooms

Should be stored in a paper bag that is placed inside a plastic bag to allow mushrooms to breathe without going dry. Keep them away from other foods to avoid absorbing odours.

Beans

Should be stored in plastic in the refrigerator. Do not wash until ready.

Onions, Garlic, Yams, Kumara

Should be stored at room temperature in a dry dark cupboard. They should keep for a week or longer, but check for softening.

Carrots

Bunched carrots should be stored in an open plastic bag. Remove tops as they draw the moisture from the root.

Potatoes

Like cool, humid and dark places. Do not store in plastic bags for longer than a few days. Unwashed potatoes store much longer than washed potatoes and will keep for a month.

Cucumbers, Squash and Peas

Should be stored in plastic bags in the crisper drawer of the refrigerator. Peas keep better if stored very cold, but cucumbers and squash prefer slightly warmer temperatures. Snow peas, unlike snap and sugar peas, should be stored in a perforated bag, as the moisture will cause spoilage.

Peppers

Should be stored in warmer parts of the refrigerator in plastic bags. Keep away from ethylene-producing fruit.

Corn

Should be stored in the husks in the crisper drawer of the refrigerator. Eat quickly since the sugar turns to starch the longer corn sits.

Root Vegetables

Should be stored in ventilated plastic bags in high humidity drawer of the refrigerator.

Eggplant

Can keep up to five days if stored in a plastic bag in a warmer section of the refrigerator.

Lettuce, Greens and Fresh Herbs

Likes humidity and cool temperatures. You can also store them loosely in a plastic bag with a cloth. Eat greens within five days, but if stored properly, they can keep for a week. If they seem a little dry, sprinkle a little water on top of the leaves before bagging.

Apples & Pears

Will keep for a few weeks in the refrigerator if stored loosely. Pears need to soften at room temperature prior to eating to ensure ripening. Do not store apples at room temperature.

Avocados & Bananas

Should be stored at room temperature. You can place them in a paper bag with ethylene producing fruit such as apples and pears to accelerate ripening, especially if green or hard.

Berries

Should be stored covered in the refrigerator, preferably with a towel and then with plastic. Any berries that are soft should be eaten immediately and not stored with other berries. Do not store in the high humidity drawer since moisture accelerates spoilage. Alternatively, wash, sprinkle with a small amount of cane sugar, and store in a covered glass bowl.

Citrus

Should be stored in a cool place outside the refrigerator if eaten within two days. It will keep up to two weeks if stored in the vegetable drawer of your refrigerator.

Stone Fruits

Should be stored at room temperature until ripe. After ripening, store in the refrigerator for up to three days. Storing peaches, nectarines and apricots in the refrigerator will affect quality as the chill robs the fruit of its juice and flavour.

Tomatoes

Should be stored at room temperature. Ripe tomatoes will keep for three days. Green tomatoes should not be ripened on the window sill. Instead, place them in a paper bag.

Additional Storage Hints

Keep fruit and vegetables separated. Generally, fruits give off more ethylene gas than vegetables, which are sensitive to the harmful effects of ethylene gas.

It only takes one piece of damaged or decaying produce to harm others around or near it. Decaying produce produces higher levels of ethylene gas than normal. Mould and fungal spores are also easily transferred from one piece of produce to another. Make it a habit to sort through your produce before storing it and compost any items which are damaged or destroyed.

Use plastic bags in the refrigerator. For best storage results most produce requires humidity levels around 80-95%. Generally, your refrigerator is around 65% humidity. Storing produce in plastic bags will prevent it from dehydrating. An exception to the rule: use paper bags for mushrooms.

Avoid soaking fruits and vegetables in water too long as that will leach water-soluble vitamins and minerals.