Get your future of food business idea into Idealog + Sprout Accelerator's Transfarmation competition: Extended deadline!


Get your future of food business idea into Idealog + Sprout Accelerator's Transfarmation competition: Extended deadline!

Do you have a brilliant business idea for the future of food? Idealog and Sprout Accelerator have teamed up to search for someone in the food production space to award a prize worth $85,000 to, which includes a place in Sprout’s accelerator in 2020, cash and tickets to the Natural Food Expo in the US in March next year and coverage in Idealog. The criteria for companies or businesses ideas we're really interested in are those who are using food waste in an inventive way, using indigenous ingredients or methods, or creating a more sustainable form of packaging. SSound like a bit of you? The deadline for entry has been extended until November 14.

Idealog + Humankind

For many years, human-centred design has been successfully applied to customer experience (CX) and user experience (UX), but Humankind founder Samantha Gadd says it’s about time this kind of thinking is applied to employee experience (EX) too. In light of the Humankind Employee Experience Awards approaching, we have a chat about what kind of audacious change is needed to transform the industry.

Exit interview

Simon Moutter has just wrapped up a seven-year tenure at telecommunications company Spark. Under his rein, the changes the company has gone through are nothing short of radical, with from its name (Telecom to Spark), its operating model (traditional to agile), its culture (problematic to inclusive) and its structure (one monopoly brand to many). Here, Moutter has a candid chat about his journey as CEO, the company's push to be a more diverse and inclusive workplace and how one of his biggest lessons learned was he couldn’t solve a cultural issue with processes and strategy.

Idealog + Wolf and Fox

New year, new me? Sometimes it's hard to carve out healthy habits for ourselves, particularly when it comes to the realm of business, where the work/life balance can get lost. Toss Grumley breaks down the habits of successful people and how they manage their wellbeing.

Cultural preservation

The mighty East Cape Region is an untouched wonder in the North Island. While it represents one of the first regions discovered by Captain Cook, it’s one of the least influenced by the throes of colonisation. Still today, the vast coastline is defined by the heart of its local iwi (Ngāti Porou) and is largely hinged on agriculture, with few alternative avenues of business. The area has a rich heritage: referenced in the famous Māori myth Māui and the sun, and more recently, it was the setting for acclaimed New Zealand films Boy and Whale Rider. Now, a new tourism organisation - Maunga Hikurangi - plans to tell its story in a bid to attract tourists, boost commerce, and invite distant Ngāti Porou back into the community. We chat with creative director Timothy Livingston to discuss the possible tension between tourism growth and cultural preservation on the East Cape.

Future of work

Accenture and Fjord have released Fjord Trends 2019, the 12th annual outlook on the cultural currents that will affect the business, technology and design industries. They have distilled the trends down to seven key ones – silence is gold, the last straw, data minimalism, ahead of the curb, the inclusivity paradox, space odyssey and synthetic realities – which are expected to shape the next years’ experience for companies.

Most Innovative Companies

The winner of Idealog's Most Innovative Companies in Food and Beverage is Pūhā & Pākehā. For a country so proud of its cultural heritage, there’s a bit of an irony at the heart of New Zealand cuisine: we haven’t capitalised on our roots when it comes to Kiwi fare. “In the New Zealand food business, you have to do something different,” says Jarrad McKay, one half of the team behind Pūhā & Pākehā, the Kiwi fusion eatery currently changing the way New Zealanders think about traditional Kiwi kai. “To really do something different in New Zealand, you have to do New Zealand food!”


Cultural codes are the undercurrent that pulses through everything, from society to business. Partner at TRA Colleen Ryan explains how we can learn from new migrants' experience of our country, and how we can adapt and evolve from their own cultures to further New Zealand's potential.