Imported foods a significant cost driver for hoteliers
IMPORTED food items such as vegetables, fruits, meat, seafood, and dairy are a significant cost driver for Fiji’s hotels, accounting for $38.5million each year.
Tourism Minister Viliame Gavoka revealed this during the opening of the twoday workshop on the “Farm to Fork” initiative held at the Outrigger Fiji Beach Resort in Sigatoka yesterday.
He also highlighted that our tourism industry should be encouraged to use more Fijian-grown produce.
“We want a tourism industry that uses more Fijian-grown produce and more tourists enjoying our local cuisine,” he said.
The Deputy Prime Minister said Government wanted to empower farmers and fishermen to be able to supply and connect with the hotels and restaurants and the “farm to fork initiative” was rooted in a desire to bolster food security and stimulate local economic growth.
“Our focus extends beyond mere collaboration — it encompasses safe food handling, streamlined procurement processes, the promotion of Fijian Made products, and the optimisation of supply chains.
“We know where the gaps are and we need to find solutions to addressing challenges such as seasonality by growing tourism niche markets like culinary or food tourism.”
Mr Gavoka said studies had shown that while hotels had increased their use of local fresh produce, there was still room for improvement.
“It also tells us that we have the potential to cut $24m of our import bill.”
We want a tourism industry that uses more Fijian-grown produce and more tourists enjoying our local cuisine