Building Sustainable Gastronomy Tourism Pathways for Communities in Vanua Levu, Fiji

From November 10th , 12th -13th, communities, aspiring local chefs, and tourism leaders in Savusavu, Fiji came together for a three-day workshop focused on developing food-based itineraries and value chains. Held in Vanua Levu, Fiji and co-organised by consultants Jenny Bourke and Epeli Asaro, the workshop is part of a wider international partnership supported by SPTO, UN Tourism, and the FAO Mountain Partnership, with funding from the Government of Italy. The three-day workshop brought together 18 passionate participants from community-based tourism ventures across Vanua Levu. These included the 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 opening day, November 10th, was held at the Muanivatu Trails Eco Tourism Site, and had set the tone with a Systems Adaptation Workshop that transformed community insights into a practical roadmap for change. The programme brought together diverse voices to reimagine how traditional food systems can nourish both communities and visitors while strengthening the foundations of sustainable tourism in the Pacific SIDS. Participants spent time at the Savusavu market, meeting local vendors and choosing fresh, seasonal produce. This led to a lively culinary showcase, where Nukubati Resort chefs and local gastronomy experts demonstrated a four-course menu made entirely from local ingredients. The dishes showed how simple, authentic flavours can be transformed into five-star experiences. More than just cooking, the day highlighted the growing traveller demand for authenticity, tradition, and the stories behind the food—elements that make gastronomy truly memorable.

On the second day, November 12th , the focus shifted to skills building and knowledge sharing, led by facilitators Jenny Bourke and Epeli Asaro. Participants were welcomed to Nukubati Island with refreshing drinks made from ingredients grown on-site, before engaging in a talanoa on the vanua food cycle and the potential of high-value crops. Divided into groups, they explored how to elevate local dishes for tourism markets while maintaining cultural integrity. Hands-on cooking demonstrations reinforced lessons in hygiene, preparation, and presentation, ensuring participants could confidently deliver experiences that meet guest expectations. The presence of FBC TV and DST staff captured the energy of the day, amplifying the workshop’s impact through upcoming news features and sectoral storytelling.

The final day, November 13th, provided participants with an opportunity to immerse themselves in the rhythm of resort life, preparing breakfast alongside Nukubati staff and gaining practical insights into food preparation for guests. The morning workshop encouraged participants to reflect on their own communities, identifying unique gastronomy experiences and shaping itineraries for half- and full-day tourism offerings.

The workshop’s success was evident in the enthusiasm and positive feedback from participants, who left with renewed confidence and practical tools to champion gastronomy tourism in their communities. Rooted in Fijian food culture, farming practices, and culinary heritage, gastronomy has emerged as a powerful driver of sustainable growth in Vanua Levu.

SPTO CEO Christopher Cocker affirmed, “Gastronomical experiences lie at the very heart of tourism offerings and possess immense untapped potential for greater benefit. We acknowledge the partnership with UN Tourism and the FAO Mountain Partnership, with funding from the Government of Italy, on this project. We envisage a spectrum of opportunities—from immersive educational experiences on our farms to the hands-on engagement of planting, harvesting, and preparing

traditional meals. Gastronomy is not just about food; it is about connecting people, culture, and sustainability in ways that enrich both communities and visitors.”