Organic meals a hit with workers

Governor-General Lt Gen The Rt Hon Sir Jerry Mateparae, second from right, with John Bostock, right, at the official opening of Bostock Organic Kitchen and presentation of staff certificates, at the premises on Kirkwood Rd, Hastings, yesterday. Photo / Duncan Brown

Organic grower Bostock New Zealand is walking the talk, providing premium organic meals for staff at its Flaxmere packhouse.

The company has purpose-built an organic-only kitchen where staff can have subsidised restaurant-equivalent fare.

With meals prepared by French chef Arnault Vallee, it was officially opened yesterday by Governor-General Sir Jerry Mateparae.

Bostock employee Lawrence Nathan used to buy a pie, chips and bottle of fizzy for lunch, but now he eats a wholesome cooked meal. He said it was cheaper and kept him going for longer.

"I was spending $145 a week down at the takeaway bar and now I only spend $45 at the Organic Kitchen. It's really educated me about nutrition. I now frequently have a nutritious restaurant quality meal and eat a variety of organic vegetables and meat. I feel so much healthier and get an extra $100 a week in wages.

"I used to have gout attacks regularly, but since eating at the Organic Kitchen I haven't had any gout. It has been life changing for me. I have lost 10kg already and I'm taking what I have learned home to my family. I have three children and we now moderate our sugar and fat intake. Our family didn't eat greens in the past, but now we are eating vegetables regularly and I avoid fast food now."

Company owner John Bostock said it was always his vision to show employees that tasty, wholesome food was better and just as affordable as fast food.

"We are strongly committed to the well-being of all our staff," he said.

"We are a country that has major issues with poor diet, obesity and sugar, but we can change this giving people opportunities to learn new, exciting and interesting ways to eat healthily.

"By taking away the cost barrier, we hope we will start changing eating habits.

The company's own produce was used and he hoped the meals would create a healthy ethos in employee families.

Bostock New Zealand employs up to 600 people at the height of its apple, squash, onions and grain harvests.

Mr Vallee said it was important to cook meals that kept workers' energy levels up at work.

"I keep the lid on the sugar and try to use natural ingredients," he said.

The company is the country's largest producer of organic apples and plans to plant 50,000 more trees each year for the next five years and introduce more varieties.

Before the opening Sir Jerry awarded service and academic awards to employees who later dined with him, swapping hi-vis for formal attire. He congratulated the employees and the company, saying businesses were "fundamental to our economic well-being.

"So let's cut a ribbon, open the building and get a free feed."