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Homegrown Revolution: Entrepreneurs Champion Local Food Solutions

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Growing reliance on imported food has raised concerns in Fiji, leading local entrepreneurs to advocate for homegrown food solutions. Shayal Singh, co-founder of Million Green Fiji, emphasized this shift during her pitch at the Pacific Agri-Innovate competition last Thursday.

“Our mission is to empower individuals to cultivate their own fruits and vegetables, thereby lessening our dependency on imported goods,” Singh stated. Since its establishment in 2019, Million Green Fiji promotes the idea that Fijians can and should grow their own food, offering a variety of over 150 fruit plants, including cashews and almonds.

Singh highlighted the company’s commitment to educating consumers about sustainable gardening practices. Services offered include landscaping, beautification projects, and helping clients transform their spaces into productive gardens. She noted, “We teach our customers how to sustain their plants and strengthen their gardens’ rooting systems for healthy growth.”

Million Green Fiji has collaborated with notable clients, such as the Intercontinental Hotel in Natadola, and is currently exploring herbal products in its experimental stage. Singh aims to create sustainable herbal teas and remedies, focusing on wellness by encouraging the cultivation of indigenous plants.

Despite their advances, Singh acknowledged challenges, notably the quality of local soil and the tendency of some Fijians to prefer convenience over homegrown options. “The soil consistency in Fiji isn’t always healthy for plant growth, but we’re approaching these issues progressively,” she remarked.

As Million Green Fiji approaches five years of operation, Singh remains optimistic about the future. “We have a responsibility to utilize our land and promote sustainable practices,” she emphasized. By taking control of local food sources, Fijians can foster a self-sufficient and sustainable future, she believes.

The initiative represents a positive movement towards food security and environmental sustainability, encouraging communities to recognize their potential and capabilities in local food production.


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