Sustainable Gastronomy in Fiji: Vanua Levu Communities Launch New Food Tourism Pathways

Published on December 4, 2025

When you think of Fiji, the first image that likely comes to mind is pristine turquoise water or soft white sand. But for the people of Vanua Levu—Fiji’s rugged, lush, and culturally rich “second island”—the real soul of the destination isn’t just in the landscape; it’s on the plate.

In a groundbreaking move to diversify Fiji’s tourism offerings, a new initiative titled “Building Sustainable Gastronomy Tourism Pathways” has officially launched in Vanua Levu. This isn’t just about opening new restaurants; it’s a profound shift towards “agritourism,” where the journey from farm to fork becomes the main attraction. Spearheaded by the Pacific Tourism Organisation (SPTO) in partnership with UN Tourism and the FAO Mountain Partnership, this project is empowering local communities to turn their daily harvest into a five-star cultural experience.

The “Vanua” Connection: Food as a Storyteller

For three days in November, the sleepy town of Savusavu and its surrounding villages buzzed with a different kind of energy. Eighteen passionate participants from various community ventures—ranging from the Vusaratu Butterfly Watch to the Bia Cake Women’s Cooperative—gathered to reimagine their culinary heritage.

The workshop, funded by the Government of Italy, wasn’t held in a sterile conference room. Instead, it kicked off at the Muanivatu Trails Eco Tourism Site, grounding the participants in the very land (Vanua) that provides their sustenance.

“Gastronomy is not just about food; it is about connecting people, culture, and sustainability,” said Christopher Cocker, CEO of SPTO. His words capture the essence of the project: in a world where travelers are increasingly seeking “authenticity,” nothing tells the story of a place quite like its food.

From Market to Masterpiece

The heart of the initiative is practical, hands-on transformation. One of the most vibrant sessions saw participants descending upon the Savusavu market. Amidst the chatter of vendors and the kaleidoscope of tropical produce, they weren’t just shopping; they were curating.

Under the guidance of consultants Jenny Bourke and Epeli Asaro, the group selected fresh, seasonal ingredients—taro, cassava, fresh seafood, and local herbs. The challenge? To take these humble staples and elevate them into a tourism-ready dining experience.

The results were showcased at Nukubati Island Resort, a pioneer in eco-luxury. Here, local chefs and gastronomy experts demonstrated a four-course menu created entirely from the market haul. It was a masterclass in value addition—showing that a simple root crop dish, when prepared with technique and presented with a story, can rival any imported delicacy.

Empowering the Grassroots

What makes this project truly special is its focus on the “little guys.” The participants weren’t large hotel chains but small, community-run enterprises like the Nadamole Healing Pools and Nakawaga Rainforest Hike.

For these operators, food has often been an afterthought—a simple meal to fuel a hike or a swim. Now, they are learning to make the meal the reason for the visit.

• The “Talanoa” Session: The group engaged in Talanoa—a traditional form of dialogue—discussing the “food cycle” and identifying high-value crops that could generate better income.
• The Resort Experience: On the final day, participants stepped into the shoes of resort staff at Nukubati, preparing breakfast for guests. This immersive training bridged the gap between village hospitality and international service standards, giving these community leaders the confidence to host global travelers.

Why This Matters for Your Next Trip

For the prospective traveler, this initiative promises a richer, more flavorful Fiji. Instead of the standard buffet fare often found in large resorts, visitors to Vanua Levu can now look forward to:

Food Trails: Itineraries that take you from a farm to a village kitchen, allowing you to harvest your own lunch.

Story-Based Dining: Meals where every dish comes with a tale about its origin, its cultural significance, and the farmer who grew it.

Sustainable Impact: Knowing that the money spent on these meals goes directly back to the farmers and women’s cooperatives, strengthening the local economy and reducing the island’s reliance on imported goods.

A Blueprint for the Pacific

This project in Vanua Levu is just one piece of a larger puzzle. It serves as a pilot for similar initiatives across seven Pacific Small Island Developing States (SIDS). The success here proves that “Sun, Sand, and Sea” is no longer enough. The future of Pacific tourism is “Sun, Sand, Sea, and Soil.”

As the world wakes up to the importance of sustainable travel, Vanua Levu is positioning itself as a leader in the culinary space. It’s an invitation to slow down, sit at the community table, and taste the true spirit of Fiji.

So, the next time you book a trip to the South Pacific, bring your appetite. The real adventure is served on a plate.