Fiji currently lacks a formal agritourism policy, but the groundwork may soon be laid as discussions around a gastronomy tourism strategy unfold during a recent three-day workshop in Nadi. Salaseini Daunabuna, the Permanent Secretary for Tourism and Civil Aviation, took part in this workshop focused on sustainable gastronomy tourism, where she highlighted the existing disconnect between the agricultural sector and the tourism industry.
Previous workshops across various regions of Fiji, such as Sigatoka, Denarau, and Suva, revealed critical gaps: agricultural producers are often unaware of what tourism operators require, and vice versa. This disconnect indicates an urgent need to establish a cohesive strategy that bridges the two sectors better.
A clear roadmap is being proposed, which includes defining milestones for the first two years. The intention is to unite stakeholders in the agriculture and tourism sectors, beginning with a comprehensive inventory of local agricultural resources and identifying how to connect production with tourism demands effectively.
The workshop also underscored the necessity of a digital platform that would allow stakeholders to monitor each other’s progress, ensuring that actions taken align with communal objectives. These collaborative efforts resonate with ongoing initiatives like the Farm to Fork program, launched in partnership with various ministries and organizations, aiming to incorporate locally sourced foods into the tourism landscape.
The dialogue around gastronomy tourism highlights not just the economic aspects but also the cultural richness inherent in Fiji’s food traditions. By leveraging local agricultural products for tourist offerings, Fiji not only reduces economic leakage associated with imported foods but also enhances visitors’ experiences with authentic Fijian cuisine.
Overall, there is a promising outlook for Fiji’s tourism industry as these strategic conversations aim to foster sustainable practices and economic growth, benefiting both local communities and visitors. The blend of initiatives like the Farm to Fork program and new gastronomy tourism strategies could pave the way for a more interconnected and sustainable future, affirming Fiji’s commitment to improving its local economy while providing enriching experiences for tourists.
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