More than fifty participants from diverse communities in Cakaudrove gathered for a two-day workshop organized by the United Nations Tourism, the Food and Agriculture Organization, and the Pacific Tourism Organisation. The attendees included representatives from women’s cooperatives, iTaukei businesses, and youth forums.
The workshop aimed to promote the effective use of natural resources and land in producing healthy meals, emphasizing the concept of “from garden to kitchen.” Among the participants was Meli Rokotakala, who is involved with an iTaukei business in Bagata, Wailevu, known as Muanivatu Trail. Rokotakala expressed that the workshop offered valuable insights into using locally available ingredients from farms and gardens, reinforcing traditional cooking methods passed down from ancestors.
“This has reignited cooking methods and skills that were known to our ancestors using what is around us instead of buying from the supermarket,” Rokotakala noted. He emphasized that this approach could positively impact their business as it is cost-effective, sustainable, and promotes healthier eating habits for both customers and families.
The workshop aligns with similar initiatives aimed at strengthening local agricultural economies and enhancing food security. Recent workshops have focused on the importance of collaboration among farmers, fishermen, and other stakeholders to improve supply chains from farm to table, creating a more resilient and self-sustaining food system in Fiji. Participants have shared best practices and explored innovative solutions to working in harmony with local resources, thus paving the way for a sustainable future.
Rokotakala expressed gratitude to the organizers, recognizing that workshops like this will significantly benefit people in the Northern Division, fostering a sense of community and shared responsibility towards healthier and sustainable food practices. This initiative is part of a broader movement within Fiji to connect agriculture and tourism, promoting local produce and traditional culinary practices while enhancing the overall visitor experience.