Covid-19: What a move to alert level 4 means for New Zealand
All of New Zealand will move to alert level 4 at 11.59pm after a new community Covid-19 case emerged in Auckland.
New Zealand will initially spend three days at alert level 4, except for Auckland and the Coromandel, which will remain at level 4 for seven days at this stage.
What are the rules at alert level 4?
Staying at home
People are asked to stay at home, unless they are undertaking essential travel to the supermarket or dairy, seeking necessary medical care or being tested for Covid-19, or to get physical exercise in their neighbourhood.
Unnecessary trips outdoors have spread the variant overseas, Prime Minister Jacinda Ardern said.
She advised people to wear a mask when leaving the house, and stay 2 metres away from others. “Stay local, do not congregate. Don't talk to your neighbours.”
Schools, workplaces and business
Businesses will be closed, except for essential services such as supermarkets, pharmacies, health clinics, petrol stations and lifeline utilities.
Only essential workers are permitted to go to work, others must work from home.
Schools and universities will shut down, and travel is severely limited.
Events and recreation
All gatherings are cancelled at alert level 4.
All public venues, including libraries, pools, leisure centres, gyms, early childcare centres, community venues and playgrounds are closed. Some public toilets will remain open.
Many large events have been canned.
Staying in your bubble
Once you go into a bubble you must stay in it, Ardern said.
If you are completely isolated, or you live alone, you can join a bubble with one other person.
Households are advised to nominate just one person to go shopping, and “always act like you have Covid-19”.
Travelling home
There is a grace period of 48 hours for people who are away from home to return home, if they cannot shelter safely in place. After this time, movement between regions will be restricted.
Covid-19 jabs
Covid-19 vaccinations will be suspended for 48 hours to ensure they can be carried out safely.
Read more here.
Changing the conversation around dementia
Reducing stigma starts with the words we use, and shifting the way we talk about dementia is a powerful step forward. This World Alzheimer’s Month, Ryman is highlighting the importance of reducing the discrimination caused by stigma surrounding people living with dementia.
Caroline Bartle, Ryman’s Dementia Care and Innovations Lead, says that using appropriate language when referring to people with Alzheimer’s and other types of dementia can foster a more inclusive society. This not only benefits those experiencing cognitive decline but also their families and the wider community.
Click read more for the full article.
Can you crack Today’s neighbourhood conundrum?
Without a bridle or a saddle, across a thing, I ride a-straddle. And those I ride, by help of me, though almost blind, are made to see. What am I?
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Kalle
"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was a kid. He never mentioned much of the rugby days. He just said he broke both of his shin bones playing rugby, so he said, ‘never play the sport, It's crazy.’
I started playing when I was 18. I played my first cap for the Finnish national team in 2014, we won the Finnish championship with my club. Rugby is not a big thing in Finland.
I moved here to play rugby in 2017. The club that wanted me to come over was Methven Rugby Club. They got me here and they were like, ‘what do you do for work? I’d just finished chef school in Finland. ‘We'll get you a job at Mount Hutt as a chef, you can do that while you play rugby with us.’ I said, ‘Perfect. Yeah, I'm in’.
I've always loved food. My mum was an amazing cook, and still is. When I was studying tourism I worked in some hotels in Finland, and I saw how the chef's worked. I just loved the kitchen vibe and I was like, Yeah, that’d be something I'd love to do.
I've had more of a culinary journey In New Zealand than in Finland. I started at Mount Hutt, after that I worked at The Dubliner in Methven. I worked as a senior pizza chef at Sal’s for maybe six months then worked as chef de partie at Cellar Door. At Eliza's Manor, I worked myself up to a junior sous chef. Then the opportunity came to work my first head chef job at Moon Under Water.
We're privileged to have a busy atmosphere, we can try new things and get a bit creative. There are no TV’s, just come here with your family or with your mates, play board games, to socialise.
I really want to drive the local food and ingredients through the menu. We don't mind spending more for quality ingredients as long as it's supporting New Zealand businesses. We just love to use local. And it's pub food, but I feel like it's elevated.
I play club rugby here for the Christchurch Football Club, the oldest club in New Zealand and I still play regularly for the Finnish national team, whenever they can fly me over to play."
- Kalle
View more stories, or nominate someone: @humansofchch
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