While around the country, the Ka Ora Ka Ako school lunch programme has faced criticism and complaints, one Taranaki school is serving up a shining example of how to get it right.
At Puketapu School in Bell Block, the Ka Ora, Ka Ako free school lunch initiative has been nothing short of a success story.
Since 2022, an in-house kai team of four has been preparing healthy, delicious, and kid-friendly meals every school day for every student.
Led by Head Chef Teresa Julian – who also runs her own catering business, CrEATe, during weekends and holidays – the team crafts lunches with aroha, offering a main meal, a snack, and fruit.
Crowd-pleasers like Mac ‘n’ Cheese, Nachos, Burgers, and Butter Chicken are on the menu, often with a clever twist. Butter Chicken, for example, might become Butter Lentils, helping to sneak in vegetables and introduce students to new flavours and ingredients.
“We are sticking to the original kaupapa of the programme – changing the eating habits of a generation,” says Teresa. “It’s about keeping our tamariki well-fed and curious about food.”
Lentils, kidney beans, edamame beans – the list of ingredients that are not usually considered kid favourites but are happily eaten up, continues to grow. New flavours, colours and textures are explored, for instance, de-constructed sushi, bagels and red kiwifruit all challenge children to try foods that they haven’t previously seen or tasted.
The Kai Team 2025
The team caters for special diets and allergies, ensuring that all tamariki are able to be part of the programme.
In addition to preparing over 350 lunches every day, Teresa is involved in educating students with cooking classes and has run holiday programmes such as “Flour Power” to get the community thinking about how simple ingredients can be used to create low cost meals for the family.
Despite facing significant budget cuts this year, the team has stayed on track, managing to continue providing high-quality meals by adjusting where necessary. They also make a conscious effort to source ingredients from local suppliers whenever possible.
Managing waste has been a separate success story, with the team working closely with the school admin team to ensure school trips and sports days are allowed for. The little food waste is collected by a local pig farmer and switching to reusable lunch containers has meant very little goes to landfill.
And it’s working. There’s no stigma at Puketapu – every student receives the same lunch, ensuring inclusivity and full bellies across the board.
The result? A well-fed student body, improved attendance, positive feedback from parents and staff, and a model that other schools could learn from.
In a national climate of concern, Puketapu School offers a delicious reminder that with heart, innovation, and commitment, school lunches can truly nourish a community.
Cooking class with a Year 8 student
