The wellbeing model Te Whare Tapa Whā inspires the founders of Puku Ora to strive towards their vision: To live in our highest form of wellness.
This model encompassing taha tinana (physical health), taha wairua (spiritual health), taha hinengaro (mental health) and taha whānau (whānau health).
The business started with a focus on gut health and continues to evolve a holistic approach to health and wellbeing. Co-owners Amy Wray and Erana Ngakuru opened the eatery in 2019 to retail Puku Ora-branded bone broths, fermented products, and healthy whole foods, catering to keto and vegan lovers.
These days, Puku Ora is much more than an eatery. The team of 30 pumps out about 2600 school lunches every weekday for Gisborne schools. They also cater for events, operate the eatery and produce their very own Kotahitanga protein range made from a unique combination of bone broth, collagen, pre and probiotics, hemp protein, MCT oil, fulvic and humic acid, along with superfoods.
“Our big mission to Mars goal for our product is to provide an optimal gut health and detox solution that’s easy and accessible to health compromised patients within a hospital and community setting,” Amy says. “We’re working with the Food Innovation Network on our product development and compliance to make that happen, to be the gold standard.”
Amy and Erana have worked with the Trust’s business growth team since Covid hit in 2020, when survival and recovery was their core focus.
“The team encouraged us not to give up. For me, that’s probably been the biggest help, knowing there is someone to talk to and can help with solutions.
“After Cyclone Gabrielle, we were struggling again. The Trust connected us with a business consultant through the RBP. He helped us navigate our next steps with the business and things to look out for,” Amy said.
They also accessed RBP funding to work with an HR consultant at People Plus to develop people management and culture within their growing team.
More recently, the Trust’s business growth team connected Puku Ora with Plant and Food Research and Callaghan Innovation to map a research and development plan and long-term strategy to scale up production.
“Initially we were doing everything ourselves, but we are learning the true meaning of kotahitanga-unity-as one we are strong. When we work together as a team, we can make a greater impact. Now Erana and I have time to work on the business rather than in the business. We’re getting better at getting out of our own way.”