Page 31 - IB AUG 2018

Tourism

Stoiljkovic. consumption of local goods and services,”
Deliberating on the challenges and op- Koya said.
portunities within a flourishing tourism Fiji has Both parties extended a general invita-
industry, Stoiljkovic said the key now was tion to the private sector to help boost
to find ways where Fiji could benefit more the potential production of and drive demand for locally
from tourism. grown produce as this will be supported by
“Agriculture offers the opportunity,” she to cut a cooperation agreement signed by the two
said. “The study which we are releasing parties at the launch of the study.
highlights how boosting the links between US$11.8m “The study helped us identify the is-
tourism and agriculture can be a win-win sues and constraints of why chefs and
for Fiji. [It] clearly shows that imported from its hotels are not buying local produce. And
food items, such as vegetables, fruits, sea- some of the key constraints were around
food, meat and dairy are a significant cost the quality, around reliability of supply,
driver for the tourist hotels, accounting for food import and standards. So we will work together
US$18.8m. What is significant is that Fiji with the ministry with the support of the
has the potential to cut US$11.8m from bill Australian Government which financed
its import bill by focusing its resources our work on the study, to remove some
on growing or producing certain fresh of those constraints,” Stoiljkovic told the
produce items locally.” magazine.
A crucial link between the tourist table policies and programmes that encourage “We’ll find some pilot hotel projects
and fresh produce offers is a hotel chef, more local production and consumption in and we’ll work with them to create better
whose importance in strengthening this the tourism sector, as well as addressing links to the local produce in agriculture.
link was discussed at length in the report. standards and capacity gaps. This study Of course being who we are, the next step
“One of the study’s interesting points ties in nicely with the FT 2021 (Fijian for us would be to support some of those
is the impacts chefs can have on imports Tourism Plan) by highlighting ways to producers, local farmers and finance some
of food. We all know a chef’s reputation work with the hotel industry to achieve of their operations and allow them to grow,
can thrive or take a dive with the quality our goal of increasing the value of tour- to become more reliable to produce more
of food served at the restaurant. They are ism to the local economy. This is also in quality produce.”
the ones responsible for creating a culinary line with our Fijian Made-Buy Fijian Made The IFC is the private sector financing
journey for the tourist,” Stoiljkovic said. campaign, an initiative that encourages arm of the World Bank Group.
“The study highlights that chefs at Fiji’s
main tourist hotels are key decision mak-
ers when it comes to buying fresh local
produce or importing food. It reveals chefs
are often faced with challenges in sourcing
local food – through lacking the networks
to local suppliers and farmers; problems
with the quality of local produce; inconsis-
tent supply or seasonal fluctuations with
what’s available. These are some of the
barriers identified in the study.
“It recommends pathways to help the
tourism industry and agriculture sector
work together to increase the value of
tourism to the local economy. Simply put,
that means more income for farmers and
more local experience tasting local produce
for tourists,” Stoiljkovic added.
Fiji’s Minister for Industry, Trade, Tour-
ism, Lands and Minerals Resources Faiyaz
Koya said boosting the links between tour-
ism and agriculture remains a key focus in
Fiji’s tourism development plan.
“The Fijian Government has in place

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Islands Business,August 2018 31