Eleven and 12-year-old students at St George's in Whanganui are producing food for a local supermarket.
The collaboration, with Pak'n'Save, is designed to teach them about profit margins and production costs.
"Everything is unique to them, and we try to support and endorse what they are doing, just as long as we are within the food safety regulations," says Fresh foods manager Phillip Papworth.
The products are chosen by the students down to the last ingredient. Even selling points are considered.
"They would walk past and not try it, and not buy it, and that would mean little profit for us. So we have made a unique selling point by putting spinach on top of it," says Rylie Wright.
