The International Finance Corporation-led study shows hotels and resorts in Fiji’s main tourism areas spent over $74 million dollars buying fresh produce in 2017, with 48 percent of that spent on locally sourced items.

Imported food items, such as vegetables, fruits, meat, seafood and dairy are a significant cost driver for Fiji’s hotels, accounting for $38.5 million each year.

The study also reveals that Fiji has the potential to cut $24 million of its import bill by focusing its resources on growing or producing certain fresh produce locally.

The study identifies key barriers to increasing local production, such as poor networking between hotel chefs, purchasing managers, suppliers and farmers and outlines recommendations to increase local food sourcing by Fiji’s tourism sector.

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