People even in villages and islands rely on packaged food because they have most likely been brainwashed into thinking that everything from overseas is better when clearly, it is not.
This has been highlighted by celebrity chef and creator of the Pacific Island Food Revolution, Robert Oliver while speaking to fijivillage News following a roundtable discussion on Indigenous Foodways and Community-Based Healthy Eating Solutions, which is part of the U.S. Embassy’s Culinary Envoy Programme.
He says processed food companies have large budgets and market their products as the truth.
While highlighting that 84 percent of deaths in Fiji are related to non-communicable diseases, the highest in the world, Oliver says there has been a big change in the way people eat where they used to eat food from the market but it has shifted to processed foods.
Oliver also says Fiji has superfoods, yet it is still looked down upon, but it offers health, climate, and economic solutions.
He says people are suddenly realising how great the local cuisine is.
Oliver says their research has shown that Fijians are 33 percent more likely to choose local food due to the show – Pacific Island Food Revolution.
He adds creating a greater impact will require multiple partnerships with a shared vision, which is exactly what he is working on now.
Oliver further highlights that Chef Henry Obispo from the Bronx, New York, USA—the founder of ReBorn Farms, an urban farm initiative—has developed innovative models in the Bronx that are highly relevant to Fiji.
Among other initiatives including promoting local food production, Obispo establishes urban farms on rooftops where a greenhouse garden can grow enough fresh vegetables for hundreds of families.
He adds that these models can be contextualised for Fiji through extensive consultations, by listening to the community and identifying what resonates with them.
Obispo will lead public cooking demonstrations at the Health Fair at Albert Park this Sunday.
These sessions will highlight plant-based recipes using sustainable, local ingredients and people can learn about the cultural and health benefits of responsible food preparation, with practical tips for integrating healthy, environmentally friendly choices into everyday cooking.
