Ōamaru’s Business Hive was “buzzing” with potential last night, at an inaugural event hosted by Inspire Waitaki. 

About 70 people attended the evening to hear three South Island business owners share their stories, and talk about creating a business ecosystem focused on sustainable, environmental innovation. 

Inspire Waitaki has come together to try and help foster innovative environmental entrepreneurship in the district (Group looking to inspire start-ups in Waitaki).

Ōamaru’s Jane Thompson and James Porteous spoke about their businesses Moa Bakery Cakery, and Ōamaru Organics, respectively, while Central Otago-based orchardist Mike Casey spoke about his ventures Forest Lodge Orchard and New Zealand Zero.

Following the talks, there was a Q&A from the room.

“What an atmosphere,” said Business Hive co-owner Alex Regtien. 

“All sorts of conversations and connections were being made - it was buzzing.”

Inspire Waitaki member and Putiputi Rau Peonies owner Gareth Boyt was MC for the event, supported by fellow member Jinene Clark of Start Up Queenstown Lakes.

Creating an ecosystem was up to every single person involved, Jinene told the room at the outset, promising to share the experiences of Start Up Queenstown Lakes to help Waitaki avoid “making the same mistakes”.

Each of the speakers highlighted key areas of learning and opportunity. 

Jane talked about sustainability, not just in her business, but in her life - reminding us that looking after our own health and capacity was essential for every business owner. 

James highlighted the historical and close connections between Ōamaru as a food producing district supplying Queenstown and the lakes region, noting “the opportunity is there” and that distribution doesn’t have to go via Dunedin or Christchurch.

Mike took the crowd through his experience creating the world’s first 100% electric, zero-fossil fuel orchard. 

His numbers were impressive, clearly making the business case for horticulture and viticulture embracing electric technologies from both environmental and commercial perspectives.

Mike also introduced the room to New Zealand Zero, a new movement to showcase and celebrate fossil fuel-free food production. He said zero carbon can mean planting pine trees, whereas “fossil fuel free” is clear, and legitimately commands a premium price. 

James also talked about the benefits of collaboration, citing his recent project with local award-winning cheesemaker, Whitestone Cheese to produce a sell-out organic blue cheese and broccoli soup.

The crowd took Jinene’s encouragement to talk and connect seriously. 

Participants commented, “great starting content for what could/should become a significant change agent for our region”, “great turnout” and “this feels like the start of something exciting”.

North Otago man Daniel Carson, fresh from Hamilton’s Fieldays, gave people the first chance to try his native ingredient-flavoured alternative to beef jerky, Mīti (Innovation offers solution to dairy calf issue), as people connected and discussed their business needs, ideas and opportunities.

The organisers were thrilled with how things went.

Cara Tipping Smith, fellow organiser, said this is just the beginning for Inspire Waitaki.

"A wonderful start and we’re keen to keep the momentum going. Watch this space."

Mel Jones, Waitaki District Council's business attraction and recovery manager, and Inspire Waitaki member agreed.

"It was so refreshing to see new faces in the room, hearing animated conversations following the keynote speakers and seeing people make new connections. I certainly felt inspired by the people I met," she said. 

"I love that this initiative has been a collaborative effort and really appreciate the input from the small core team."

Jane spoke for everyone when she said: “I really hope it inspires more people to think about all aspects of sustainability.” 

Reading the room, it did just that.

Jane Thomson of Moa Bakery, Cakery, James Porteous of Ōamaru Organics and Mike Casey of Forest Lodge Orchard and New Zealand Zero.

Mike Casey, Forest Lodge Orchard and New Zealand Zero.

James Porteous, Ōamaru Organics.

Jane Thomson, Moa Bakery, Cakery.

Sarka Cibulcova and Oisīn Altena-Russell.

Gareth Boyt and Helen Jansen.

Daniel Hunt, Mike Casey and Tinaya Kelly.

Erin and Josh Soper with Daniel Carson and his native ingredient-flavoured Mīti.

Daniel Eisenhut and Fraser Lewry.