Executive Chef at Hipgroup, Jo Pearson, has joined forces with The Collective to create a gourmet probiotic yoghurt, with proceeds going to her chosen charity, I Am Hope.
Pearson's new Feijoa Crumble yoghurt showcases the fresh and zingy feijoa flavour Kiwis love, with a delicious honey crumble folded through The Collective’s signature thick and creamy probiotic yoghurt.
This launch comes as part of The Collective’s ‘Chefs for Good’ series; an initiative that collaborates with leading Kiwi chefs. The chef line up to date has featured Al Brown, Josh Emett, Peter Gordon, Sid Sahrawat, Michael Meredith, Nic Watt and Sachie Nomura who've helped to raise more than $70,000 for charities across New Zealand.
“The hospitality industry can, at times, be incredibly tough on your mental health, particularly with the challenges we’ve faced recently, so I’m passionate about supporting the incredible work that I Am Hope is doing for Kiwis” said Pearson.
I Am Hope is the youth and community focused mental health and wellbeing programme delivered by The Key To Life Charitable Trust. I Am Hope is about promoting positive attitudinal change within schools and communities throughout the country.
I Am Hope Founder and Ambassador, Mike King said the support the charity receives from companies like The Collective enables them to help more and more young Kiwis take better care of their own mental health and wellbeing as well as that of their mates.
“We’re so grateful to have been chosen by Jo as her charity partner for Chefs For Good. This collaboration will allow us to stay on the road to talk to our kids in schools and in communities throughout Aoteoroa, and that’s something we really need right now. As a country, we need to give our kids and our whanau permission to talk about mental health.” said King.
The Collective’s Feijoa Crumble yoghurt is vegetarian friendly, gluten free and contains all-natural ingredients.