As New Zealand settles into the colder months, global insights reveal emerging patterns that are likely to influence what Kiwis shop for, cook with, and consider when purchasing fresh produce.
Here are five key trends to watch for in the second half of 2025.
From Nightlife to Garden Life: Millennials and Gen Z Are Getting Their Hands Dirty
There is mounting global evidence that younger generations, particularly Millennials and Gen Z, are increasingly embracing gardening. In the US, 69.2 percent of Gen Z and 51 percent of Millennials reported plans to spend more time gardening in 2025, a significant increase from the previous year.
Many are turning to growing their own food as a response to rising living costs, wellness trends, and environmental concerns. This global shift suggests a growing interest in gardening among younger New Zealanders as well. The post-pandemic boom in home gardens, increased popularity of edible landscapes, and rising demand at nurseries for native plants all point to a younger demographic exploring the māra.
Plant nurseries have reported a notable increase in interest over the last five years, with a 20 percent rise in demand for native plants, and New Zealand’s lawn and garden market is projected to reach $3.13 billion by 2025.
What to plant this winter in New Zealand: great options include silverbeet, carrots, kale, garlic, onions, and rhubarb. Fruit trees, such as apples, plums, and pears, are also ready to be planted in the ground during the cooler months.
Themed Anti-Dinner Parties: Soup Swaps and Low-Fuss Gatherings
Internationally, there is growing interest in casual, themed get-togethers such as winter soup swaps or simple shared meals that reduce hosting stress while fostering connection. These “anti-dinner parties” focus on low-effort, affordable, and creative communal eating.
Given New Zealand’s strong manaaki (hospitality) culture and long-standing traditions of potluck dinners, it is likely that this trend will gain momentum here quickly.
As time-poor Kiwis seek simple ways to connect and eat well during winter, themed anti-dinner parties offer a creative, low-stress way to maintain social bonds and enjoy affordable, home-cooked food.
Rationing Revival: Creative Use of Kitchen Leftovers
The practice of making the most out of every ingredient is not new; it echoes back to wartime rationing during World War II, when households were forced to be incredibly resourceful with limited food supplies. Today, as grocery prices rise globally, that spirit of “making do” is experiencing a revival in modern kitchens through the trend known as “scrappy cooking.”
Home cooks are increasingly using parts of fruits and vegetables that might typically be discarded, such as stalks, skins, peels, and transforming them into delicious, zero-waste meals. This includes saving vegetable scraps, such as carrot tops and onion skins, in the freezer to make homemade stocks, roasting broccoli stems, or even whipping up pesto from carrot greens.
A February 2025 survey by The Kitchn found that while many cooks don’t have strict budgets, they actively seek to stretch their groceries further. Recipe developer Molly Yeh describes her Sunday routine of gathering scraps in a bag and turning them into rich stock, which she freezes for future use.
This approach not only helps households save money but also aligns with growing sustainability values, encouraging creativity and reducing food waste in everyday cooking.
Convenience Wins: The Rise of Value-Added Produce
Globally, shoppers are gravitating toward value-added fresh produce items that are pre-cut, washed, or ready-to-cook. These time-savers suit fast-paced lifestyles and help support home-cooked meals when time is tight.
In New Zealand, pre-packaged salad greens, stir-fry mixes, and chopped vegetable trays are becoming increasingly common in supermarket aisles. Although slightly more expensive, consumers are increasingly recognising the value of these products in helping to offset the influx of home-prepared meals, as they are cutting back on foodservice occasions.
Produce as the MVP (Most Valuable Player) in the Kitchen
As food prices continue to rise, many households are turning to home cooking as a cost-effective alternative to dining out. This shift has increased the demand for affordable, versatile produce that can stretch across multiple meals. Potatoes and cauliflower are emerging as local heroes this winter.
Potatoes, consumed by 97 percent of New Zealanders, are a staple in many diets due to their affordability and versatility. They can be prepared in numerous ways, such as boiling, mashing, roasting, or baking, making them suitable for a variety of dishes.
Cauliflower is a versatile and nutrient-dense vegetable that makes an excellent base for a wide range of meals. With its mild, slightly nutty flavour and hearty texture, it easily takes on spices and sauces, making it ideal for both subtle and bold dishes. It can be roasted for a rich, caramelised flavour, blitzed into a creamy purée or soup, grated into rice or pizza crusts, or even used as a meat alternative in curries and tacos.
These trends highlight a deepening commitment to sustainable, accessible, and creative approaches to fresh produce, values that many in New Zealand already hold dear.
As we move further into 2025, expect to see more New Zealanders growing their food, embracing practical convenience and finding smart ways to make their produce go further.
