This morning, the second Farm to Fork Initiative Workshop was successfully held at the Daku Resort in Savusavu, officially opened by Tomasi Tunabuna, the Assistant Minister for Agriculture. The event attracted a diverse group of participants, including farmers, fishermen, procurement officers, and chefs from across Vanualevu.
In his opening remarks, Tunabuna stressed the importance of collaboration through such workshops. He noted, “These gatherings are essential as they allow us to witness firsthand the challenges our farmers and fisherfolk face in their efforts to meet market demands, particularly in supplying hotels and resorts.”
The workshop provided a platform for participants to share experiences, discuss best practices, and explore innovative solutions to enhance the supply chain from farm to table. By fostering direct connections between producers and consumers, the initiative aims to strengthen the local agricultural economy and create a more efficient and sustainable food supply chain.
Participants engaged in interactive seminars and practical demonstrations, gaining valuable insights into improving both yield and quality. Additionally, the event underscored the importance of sustainable practices and the role of regional produce in supporting economic growth and food security.
The Ministry of Tourism and Civil Aviation, in collaboration with the Ministry of Agriculture and Waterways, the Ministry of Fisheries and Forestry, and other relevant sectors, including the United Nations Food and Agriculture Organization, remains committed to advancing these initiatives. Recognizing their crucial role in developing Fiji’s agricultural and fisheries sectors for the tourism industry, the efforts aim to enhance the overall economy of the country.
The ongoing initiatives of the Farm to Fork program promise to benefit both farmers and consumers, striving for a more resilient and self-sustaining food system.