The Ministry of Tourism and Civil Aviation has teamed up with the Ministry of Agriculture, the Ministry of Fisheries, and the United Nations Food and Agriculture Organization (UNFAO) to launch the Farm to Fork initiative. This program aims to support local agriculture by integrating locally sourced produce into the tourism sector.
During the inauguration of the 2024 National Agriculture Show at the Valelevu grounds in Nasinu, Deputy Prime Minister and Minister for Tourism Viliame Gavoka highlighted Fiji’s annual influx of nearly two million visitors. He expressed the intention to “reduce economic leakage by providing locally sourced food to tourists.”
Mr. Gavoka clarified that Fiji welcomes about a million visitors each year, while the national airline, Fiji Airways, contributes to the total figure of two million by accounting for passengers traveling in both directions.
He pointed out the challenge of economic leakage in the tourism industry, particularly concerning food imports. “Leakage refers to what exits the country for imports rather than what supports our local industry, and food constitutes a significant portion of this. My goal in agriculture is to minimize this leakage so we can supply food for our tourists locally,” he explained.
He also noted the potential growth in tourism, suggesting visitor numbers could soon reach 1.5 million and then escalate to 4 or 5 million.
Gavoka emphasized that collaboration with the other ministries and UNFAO would facilitate this initiative. The partnership aims to connect farmers directly with hotels, restaurants, and tourism operators, ensuring that visitors can savor the “freshest Fijian cuisine while also supporting local agriculture.”
The Farm to Fork initiative is not only designed to bolster the local economy but also adheres to global sustainability trends and encourages eco-friendly tourism practices that are advantageous for both the environment and local communities, according to Mr. Gavoka. He added that by sourcing ingredients locally, the initiative seeks to reduce the carbon footprint associated with food imports.
“Our farmers are at the forefront of this transformation, armed with the knowledge and skills needed to thrive despite challenges,” he concluded.