Bold Science Reforms To Fuel Economic Growth
These reforms are about unlocking the full potential of science to deliver stronger economic growth and greater resilience for New Zealand.
Minister of Science, Innovation and Technology
The Government is moving swiftly to implement the most significant science reforms in three decades, with three new public research organisations to be formed by 1 July, Science, Innovation and Technology Minister Dr Shane Reti announced today.
'These reforms are about unlocking the full potential of science to deliver stronger economic growth and greater resilience for New Zealand. We're not wasting a moment,' says Dr Reti.
'Earlier this year, the Prime Minister unveiled a major overhaul of the science system, including the move from seven Crown Research Institutes to three new, future-focused entities. These new organisations will concentrate on key areas of national importance.'
The new institutes will be:
New Zealand Institute for Bioeconomy Science – advancing innovation in agriculture, aquaculture, forestry, biotechnology and manufacturing; protecting ecosystems from biosecurity threats and climate risks; and developing new bio-based technologies and products.
New Zealand Institute for Earth Science – supporting energy security and sustainability; developing land, marine and mineral resources; and improving resilience to natural hazards and climate-related risks.
New Zealand Institute for Public Health and Forensic Science – strengthening public health through disease detection and response; and supporting public safety through forensic science services.
'These institutes will ensure our world-class researchers are focused on delivering science that drives innovation, supports our industries, and improves the lives of everyday New Zealanders,' says Dr Reti.
'Critically, the new research organisations will have a strong commercial focus, with a mandate to translate science into real-world outcomes and commercial success.
'It's not enough to have great science — we need that science to power start-ups, lift productivity, and create jobs. This is about turning research into results for New Zealand's economy.'
To lead this transformation, Dr Reti today announced the appointment of Barry Harris as Chair of the Bioeconomy Science Institute, and David Smol as Chair of the Earth Science Institute.
'Both Mr Harris and Mr Smol bring outstanding leadership and deep sector experience. They are well placed to guide these new organisations as they take shape and begin delivering on our vision for a stronger, more productive science system,' says Dr Reti.
The Institute of Environmental Science and Research (ESR) will retain its current governance as it transitions to become the New Zealand Institute for Public Health and Forensic Sciences.
'These changes are about focus, outcomes, and value. We are investing in science that delivers for New Zealand — science that strengthens our economy, supports our environment, and builds resilience for the future,' Dr Reti says.
'I'm confident these new leaders will help us deliver a science system that is more connected, more commercially focused, and better aligned with the needs of our nation.'
Notes:
A Chair and directors have been appointed to govern the bioeconomy Crown Research Institute as well as a Chair and directors to govern the earth sciences Crown Research Institute.
Both entities will be formed on 1 July and formally established as public research organisations once new legislation is in place.
Bioeconomy board appointments:
Barry Harris – Chair for a three-year term
Kim Wallace – Deputy Chair for a two-year term
Candace Kinser – Director for a three-year term
Andrew Morrison – Director for a two-year term
Gray Baldwin – Director for a three-year term
Earth sciences board appointments:
David Smol – Chair for a three-year term
Mary-Anne Macleod – Deputy Chair for a two-year term
Paul Connell – Director for a three-year term
Paul White – Director for a two-year term
Peter Landon-Lane – Director for a three-year term
Professor Chris Bumby – Director for a two-year term
The Institute of Environmental Science and Research (ESR) will refocus as a health and forensic science services public research organisation. All three organisations will remain Crown Research Institutes until legislation enables their transition to Public Research Organisations in mid-2026.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Otago Daily Times
4 hours ago
- Otago Daily Times
Hydro lakes at 101% of average
Lake Pukaki and the hydro canal. PHOTO: MERIDIAN ENERGY Meridian's hydro lakes are in good shape as New Zealand moves into the second month of winter, thanks to regular rain, careful balancing of hydro and wind generation as well as a proactive approach from the electricity industry to boost security of supply, Meridian chief executive Mike Roan says. "Supply being managed carefully and low spot prices — this is the market doing what it was designed to do and working in the interest of all New Zealanders," a statement from Mr Roan said. "The welcome boost we've seen in our hydro storage is the result of regular rain since April, rather than the damaging events we've seen in other parts of the country over the last week." Across the country, controlled hydro storage was at 101% of average for the time of year. Among the storage lakes that Meridian manages, the Waiau catchment (Lakes Te Anau and Manapōuri) is 89% full, or 131% of average for the time of year, while Lake Pūkaki is 61% full, or 93% of average for the time of year. "That storage, along with increased thermal fuel reserves, has seen wholesale [spot market] prices soften considerably, with average prices last week of $91 in the North Island and $85 in the South Island. "Forward market prices at Otahuhu for 2025 have also halved, having fallen from $300/MWh in March and April to $150/MWh currently." At 11.40am on Wednesday, Meridian was generating almost 1900MW. "We produced 106GWh on the Waitaki chain in the week beginning June 23, out of a total 250GWh across all of Meridian's assets. "Of that, 207 was hydro, and 43 was wind," a Meridian spokesperson said.
1News
12 hours ago
- 1News
More people are learning to eat out on their own
Father and foodie Andre reserves a "table for one" every couple of weeks — he prefers to try fine dining restaurants alone. The Auckland-based IT professional is a 'busy guy' with a family and a demanding job. 'Sometimes it's nice to just have a bit of chill out time on your own, go somewhere, and eat some food,' he says. 'Probably about a third of the time that I would dine out, I would go on my own.' While sampling degustation menus and new 'nice' restaurants is Andre's idea of a good time, his wife and two teen children are not as into food as he is, so he's happy to go solo. ADVERTISEMENT 'If my wife doesn't want to accompany me to a particular restaurant, but I really want to go, then I'll go solo. It's totally fine. Even if I travel with my wife, I will probably eat half the number of meals solo.' Statistics show that Andre is, ironically, not alone. A rise in the number of people making solo reservations seems to be a global trend. Restaurant Reservation Service OpenTable reported an 8% increase in solo dining reservations in the US last year compared to 2023, and the UK and Canada saw an increase of more than 10%. The phenomenon has become ever apparent across the ditch too, with the average Australian dining solo 49 times in 2024 according to a national hospitality report. NZ Restaurant Association CEO Marisa Bidois says it's likely New Zealanders are following suit. A member poll conducted by the association in 2022 found 30% of responding restaurants reported an increase in solo dining. 'I think that it's probably becoming more acceptable as dining out is becoming part of our everyday life more,' Bidois says. ADVERTISEMENT 'Travelling on your own is certainly becoming more common over the years. So, as we see our tourist numbers tick up, we may see more [solo diners] as well.' Bidois also acknowledges the cost-of-living crisis as a possible reason for the increase. 'Not everyone is in a position to head out for dinner at any one time. And if you're a real foodie, and that's what you're putting your money aside for, you still want to be able to treat yourself.' Auckland chef Al Brown told RNZ last year that his restaurants, which include inner-city Best Ugly Bagels and Depot Eatery, have experienced a rise in customers who are dining by themselves. He says there seems to be more confidence around the activity – and also credits a rise in solo travellers. '[People are] really enjoying their alone time in an atmosphere which is full of theatre. You're being looked after, you're eating a delicious plate of food hopefully – there is a whole lot of feel-good around that. "You don't know what is going to happen so there is a little bit of anxiety. But generally, in hospitality, we're trying to look after people. That's our big thing; making people feel comfortable and giving them a great experience. When you come in alone, you get special treatment, there is no question about that.' ADVERTISEMENT Brown recognises that all owners want their tables to be full, but says the importance of taking care of solo diners should not be underestimated. 'If you look after a good single diner, every time they come to the city, they'll came back to you for sure.' Nosh Restaurant dish featuring Wild Rabbit from Eastherbrook Farms 2019 (Source: Takimi Mazesoba, a booth-style ramen restaurant with a layout specifically designed to cater to solo diners, opened in Takapuna on Auckland's North Shore in January. Adjustable partitions along the tables allow customers to separate themselves from others, creating a private booth with a sense of personal space. The restaurant's layout is inspired by aspects of dining culture in Japan — a nation where nearly a quarter of the population eat out alone. Restaurant operating manager Amy Wu says the booths are designed in response to changing modern lifestyles where people are increasingly valuing space and autonomy. ADVERTISEMENT 'This is not about isolating people, but rather about providing freedom of choice and respecting individual comfort. Many people today enjoy having personal space while still being part of a shared environment,' she says. 'People no longer feel that eating alone must be awkward — instead, it can be peaceful, restorative, and enjoyable.' She says it's mostly young people who savour their brothless-style ramen dish in solitude. Wu believes the layout attracts more solo diners to Takimi Mazesoba than traditional restaurants. 'We believe that offering privacy as an accessible standard, not as a luxury, creates stronger loyalty. 'Many customers have shared that they feel no awkwardness dining alone here as they see others doing the same.' The Restaurant Association survey showed more traditional restaurants are looking at how they can best accommodate a growing demand for friendly solo dining options, Bidois says. ADVERTISEMENT 'Some people had specific areas in the restaurant with a nice outlook where a solo diner could sit and enjoy the view, a lot of shared tables and shared spaces and some people were adaptable with the menu as well,' she said. And after 25 years of solo dining, Andre has developed his own list of what makes a restaurant ideal for a meal alone. 'It's always nice if they have a predefined section asking 'What kind of table do you want' on the booking page,' he says. 'With the proliferation of shared plates, which isn't particularly solo dining friendly, it can make picking options difficult. When I dined in Europe lots of restaurants I went to offered half-size entree or half-size sides." He also rates restaurants that offer a degustation menu for one. Filipino-flavoured Bar Magda and Italian-inspired Amano are among Andre's top picks for places to dine solo in his hometown. For those who want to eat out alone but need that extra confidence boost, the seasoned solo diner says, 'the fear in your head is typically worse than the reality'. '...Sometimes you'll go to a restaurant where people are kind of furtively looking at you and thinking 'Has he been stood up?'. But to be honest, I don't really give a toss about any of that. I'm there for the food; I'm there for the experience and I don't seem to notice anybody else.' By Aisha Campbell for
Otago Daily Times
a day ago
- Otago Daily Times
Half say risk data insufficient — insurer
File photo: Getty Images Nearly half of New Zealanders report they do not have enough information about the climate-related risks to their properties, a major insurance provider says. Tower Insurance chief executive Paul Johnston welcomed the release of the report "A proposed approach for New Zealand's adaptation framework", calling it a step towards greater certainty for communities, councils and insurers. The report by seven specialists, representing iwi, banks, economists, insurers and local authorities, has called for a 20-year transition period to a "mature adaptation framework" to balance the need to spread out costs associated with climate change adaptation with creating the right incentives to act. Mr Johnston said Tower had advocated for nationally consistent hazard modelling and greater data transparency, for all New Zealanders, for some time. "Tower's research shows that 48% of New Zealanders say they lack information about their property's exposure to climate-related risks and natural disasters," he said. "The insurance sector has a vital role in New Zealand's ongoing response to the increasing impacts of climate-related weather events and insurers need long-term certainty around climate adaptation policy to remain attractive to global reinsurers and help keep insurance accessible and affordable. "Risk-based pricing plays a vital role in this by helping to send important market signals." The company urged the government to act swiftly and deliver a bipartisan adaptation framework to provide long-term certainty for all New Zealanders, he said. — APL
