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After the team identified relevant stakeholders through background research, the team constructed five different tools designed to ascertain the stakeholders’ perspectives. These tools are the Interview with NKNT Hapū Members (Appendix A), the Hapū Member Online Survey (Appendix Q), Interview with Restaurants (Appendix B), Survey for Restaurants (Appendix E), and Rotorua Street Survey (Appendix D).

The most important stakeholder group is the hapū members themselves. The team first met with members of the Runanga Board, Eru and Kataraina George, Ngāti Kea Ngāti Tuara’s project manager Eugene Berryman-Kemp, and hapū members Robyn Bargh and Bob Young (Dr. Bargh’s grandfather)

on Thursday, January 28th. In speaking with these representatives of the community, the team furthered

our understanding of the hapū’s current state, its goals, and the guidelines by which it will ultimately achieve these goals. Mr. Berryman-Kemp reviewed several documents with us, including the hapū’s strategic plan and monthly power bills that outline their energy consumption and how much electricity the micro-hydro system produces. The team posed questions, similar to those outlined in the hapū interview, to Mr. Berryman-Kemp about his thoughts on the greenhouse project and viable crops to grow within a hapū greenhouse. Through this conversation, the team gained a direct understanding of the community’s needs and expectations for this project. While we did not digitally record this interaction, a member of the team took notes during the conversation. His responses solidified past research and ensured us we were proceeding in the right direction with our upcoming hapū member and restaurant interviews.

The team then conducted semi-structured interviews with general members of the hapū, as the project is fundamentally concerned with synthesizing the needs of the community and representing them accordingly in our recommendations. We set up interviews through Dr. Bargh and her contacts in the community. Dr. Bargh posted an information sheet, found in Appendix F, on NKNT’s Facebook group page informing the hapū members of our background, purpose, and the interview process. We were able to conduct two interviews as a result of the Facebook post. The two interviews took place on Saturday January 30th, one in-person and the other via Skype. We conducted these interviews at the Runanga office in Rotorua. There were two team members present for each interview, a note-taker and an interviewer. Appendix A outlines the questions we asked this stakeholder group. Generally, the questions were exploratory, and allowed the interviewee to speak openly about their excitement or concerns about the project. The team gauged members’ responses to the candidate recommendations and allowed time for them to provide us with any other thoughts they had. The main purpose of these

questions was to gather an understanding of the hapū members’ opinions of the greenhouse, if they thought it was a sustainable option, and if they had any other ideas in mind.

Since the team could only secure two face-to-face interviews with hapū members, in order to get a wider view of the community’s thoughts on the project, the team created an online survey, found in Appendix Q. Dr. Bargh posted the online survey on NKNT’s Facebook page. In one week we were able to gather 16 responses that supplement the other interviews and informal conversations.

Two other crucial stakeholder groups the team addressed were potential business partners of the hapū, mainly restaurants, as well as their consumers (both tourists and locals) in Rotorua. These stakeholders had a less direct influence on the project but played a large role in our market analysis. The team conducted face-to-face interviews with five restaurants in town, guided by the questions found in Appendix B. We requested that those who declined an interview complete a short survey, displayed in Appendix E, designed to provide us with useful information in the absence of a full interview. Table 1 outlines each restaurant interaction.

Restaurant name Interviewee Title Tool used Location Solace Café &

Restaurant Manager/bar tender Semi-structured interview Eat Streat

Atticus Finch Owner/operator Semi-structured interview Eat Streat

Mac’s Steakhouse Manager Semi-structured interview Eat Streat

Shire’s Rest Café Shift Manager Restaurant survey Matamata

Brew Craft Beer Beer

Pub Chef Semi-structured interview Eat Streat

Nuvolari Restaurant Chef/Kitchen head Semi-structured interview Eat Streat

Treetops Lodge General Manager Semi-structured interview Phone interview

Table 1: Completed Restaurant Interviews

In order to gain the perspective of Treetops Lodge and Estate, located just down the road from Ngāti Kea Ngāti Tuara, the team reached out to the luxurious lodging option via email. We secured a

phone interview with Peter White, general manager of Treetops, on February 18th to discuss the hapū's

aspirations and the possibility of a business partnership.

Consumers, both locals and tourists alike, answered surveys (found in Appendix D) in the vicinity of Eat Streat. The team used these surveys to gather information on the local demand for candidate crops and an indication of the most effective marketing angle to be utilized by NKNT. Section 3.2 provides a more detailed description of business interviews and consumer surveys.