An IFC-led study, in partnership with the Fiji Ministry of Agriculture (MoA) and the Fiji Ministry of Industry, Trade and Tourism (MITT), shows hotels and resorts in Fiji’s main tourism areas spent over FJ $74 million (US $36.4 million) buying fresh produce in 2017, with 48 percent of that spent on locally sourced items.
The study, From the Farm to the Tourist’s Table, shows that while hotels have increased their use of local fresh produce since 2011 when they purchased as much as 80% imported produce, there is still room for improvement.
Imported food items, such as vegetables, fruits, meat, seafood, and dairy, are a significant cost driver for Fiji’s hotels, accounting for FJ $38.5 million (US $18.8 million) each year.
The study also reveals that Fiji has the potential to cut FJ $24 million (US $11.8 million) of its import bill by focusing its resources on growing or producing certain fresh produce locally. “Boosting the links between tourism and agriculture is a key focus of Fiji’s tourism development plan or FT 2021, whereby strengthening linkages and creating synergies between the tourism and agriculture sectors are part of the main strategies,” said Minister for Industry, Trade, Tourism, Lands and Mineral Resources, Hon. Faiyaz Siddiq Koya.