Gastronomy Tourism Takes Center Stage in Vanua Levu, Fiji, with New Sustainable Tourism Efforts

Published on December 4, 2025

In an effort to develop sustainable gastronomy tourism, a three-day workshop took place in Savusavu, Fiji, focused on building food-based itineraries and value chains for local communities. This workshop, held in Vanua Levu, was co-organised by tourism consultants Jenny Bourke and Epeli Asaro, and supported by an international partnership with the South Pacific Tourism Organisation (SPTO), UN Tourism, and the FAO Mountain Partnership, with funding from the Government of Italy.

Bringing together 18 participants from community-based tourism ventures across Vanua Levu, the workshop aimed to create pathways for incorporating local food traditions into the region’s tourism offerings, enhancing both economic sustainability and the visitor experience. The local community-based tourism ventures included well-known businesses such as Vusaratu Butterfly Watch, Nakawaga Rainforest Hike and Waterfall, Vorovoro Island, Nanuca Eco-tourism, Nadamole Healing Pools, Bia Cake Women’s Cooperative, Muanivatu Trails, and Nukubati Island Resort.

The Importance of Sustainable Gastronomy Tourism in Fiji

Gastronomy tourism, or food-based travel, has gained significant popularity globally as more travellers seek authentic, local, and culturally immersive experiences. In the Pacific Islands, food is not just a meal; it is a reflection of the community’s culture, history, and natural environment. The focus of the workshop was to enhance food tourism opportunities in Vanua Levu by emphasizing locally sourced ingredients, traditional culinary techniques, and the sustainable use of local resources.

For communities across Vanua Levu, the introduction of gastronomy tourism pathways presents a valuable opportunity to both preserve their food heritage and increase their economic activities by showcasing their food and culinary traditions to tourists. Local businesses and cooperatives can benefit from integrating their food offerings into the broader tourism network, offering travelers a chance to taste authentic Fijian food, from fresh seafood to traditional dishes prepared with locally grown ingredients.

By fostering these culinary-based tourism initiatives, the region not only introduces visitors to the distinct flavors of the islands but also supports community-based tourism ventures, leading to economic development and job creation.

Participants and Local Ventures Focus on Collaboration

The three-day workshop brought together various stakeholders from across Vanua Levu, including representatives from community tourism ventures and local entrepreneurs. The participants, who are deeply involved in promoting sustainable and community-based tourism, collaborated to develop strategies for integrating gastronomy into their existing tourism offerings. Their efforts aim to create a cohesive experience for visitors, where food plays a key role in both the cultural experience and the local economy.

Key tourism ventures involved in the workshop include Vusaratu Butterfly Watch, which offers unique eco-tourism experiences combined with education about local flora and fauna, and the Nadamole Healing Pools, known for their natural spring waters and wellness experiences. Additionally, initiatives like Muanivatu Trails and Bia Cake Women’s Cooperative are working to showcase how food can be integrated into their tourism packages by offering visitors the chance to learn traditional cooking methods or taste locally produced foods.

These collaborations are designed to connect tourists with the heart of local Fijian culture, where food is central to the way people live, celebrate, and connect with the land. The focus of the workshop was not only to develop food tourism but also to explore how these ventures can work together to create a unified, sustainable approach to tourism that benefits both visitors and local communities.

The Role of International Support and Funding

The workshop was made possible through the South Pacific Tourism Organisation (SPTO) and other international organizations such as UN Tourism and the FAO Mountain Partnership, which provided expertise, guidance, and resources. The Government of Italy also played a key role in funding the initiative, recognizing the importance of promoting sustainable tourism practices that foster both economic and environmental benefits.

This international support highlights the growing importance of sustainable tourism practices globally, especially in regions like Vanua Levu, where tourism has the potential to significantly contribute to local economies. By promoting sustainable gastronomy tourism, these organizations are helping to create a model that can be replicated across other island nations and rural communities around the world.

Fostering Economic Growth and Employment Opportunities

For local communities, food-based tourism represents an opportunity for economic diversification. Many of the ventures participating in the workshop are based in rural and underserved areas where jobs can be limited. By integrating food into their tourism offerings, these communities have the potential to create new revenue streams, provide employment opportunities, and offer training to local residents interested in working within the tourism sector.

Moreover, these projects contribute to economic sustainability by encouraging visitors to support local farmers, artisans, and small businesses. The aim is to create a tourism model that ensures that the local community shares in the benefits of tourism while maintaining their cultural and environmental integrity.

Looking Ahead: A New Era for Vanua Levu’s Tourism Industry

The outcomes of the workshop set the stage for the continued development of gastronomy tourism in Vanua Levu. Over time, the region is expected to see a growing number of visitors seeking authentic culinary experiences, leading to an increase in tourism-related revenue. The integration of food experiences into the tourism sector, particularly through community-based ventures, will play a key role in the long-term growth of the region’s tourism industry.

As Vanua Levu’s tourism offerings continue to evolve, the emphasis on sustainability, authenticity, and community involvement will be central to attracting high-value visitors who prioritize unique and meaningful experiences. The goal is to position Vanua Levu as a premier food tourism destination in the Pacific, setting an example for other regions looking to leverage their local culture and resources in the tourism sector.

Conclusion: Empowering Communities through Gastronomy Tourism

The development of food-based tourism in Vanua Levu, Fiji, holds immense promise for local communities and the island’s overall tourism sector. By focusing on sustainable gastronomy tourism pathways, the region is positioning itself as a unique and authentic destination for tourists seeking cultural immersion and environmental responsibility. Through continued collaboration, international support, and strategic development, Vanua Levu is set to become a leading example of how tourism can promote both economic growth and the preservation of cultural heritage.