Many hotels around Fiji have adopted a new farm to plate experience, creating on-site vegetable and herb gardens.
The move is a focus on a more sustainable approach to hospitality and service for guests.
In the past, the archipelago of 333 islands has imported expensive produce,
But with lush tropical landscape in abundance, hotels are now capitalising on what Fiji offers – naturally.
In addition, resorts are working to provide guests with healthier home-cooked options using fresh local produce and allowing resorts to be self-sufficient.
Nanuku sits on 222 hectares of land on the Pacific Harbour coast with its own beach and an additional private island for glamping and tailored experiences.
Fruit, veg and herbs are grown on site.
Honey is harvested on-site as the resort has its own beehives.
The on-site chicken enclosure provides fresh eggs for guests’ breakfast.
Guests can accompany Nanuku tour guides to learn how search for mud crabs, catch local freshwater prawns and make lolo – coconut milk.
Offers guests spear-fishing and they will cook what you catch.
On-site rice paddy.
Seagrape farm is in progress – an on-site marine scientist is working on.
Nanuku will launch its own beer and is working on its own Fijian Rum.
The resort will have its own in-house medicine man and botanist to create superfood
drinks/meals for guests.
Kokomo private island resort is in Kadavu and offers luxury and privacy with villas and residences.
A 2.2-hectare farm with fruits, vegetables and herbs
170 free-range chickens
Honey is harvested on-site with their own beehives
Guests and kids club activities include farming and planting of vegetables, collecting own eggs for breakfast.
Walker D’Plank restaurant is menu-free, guests advise what they feel like on the day, and
chef will create something based on seasonal produce and catch of the day.
Fishing activities offered to guests and hotel will cook what you catch
Likuliku Lagoon Resort
Likuliku is an adults-only resort in the Mamanucas.
On-site herb, veg and fruit garden
On-site beehives – make their own honey
Daily changing menu based on seasonality and daily catch from the local fishermen
Medicinal walks is a guest activity showcasing the superfoods and plants on the island – these are incorporated into menus where possible.
Fishing experiences for guests – will catch and cook – however Marlin and Sail Fish will be returned to the ocean as part of their sustainability program.
Westin Denarau Island Resort and Spa
Westin Denarau Island Resort and Spa is in Denarau and offers a weekly Farm to Fork tour.
Farm to Fork Tour and Lunch showcases the hotel’s commitment to helping guests eat
The tour is available for guests to book every Saturday FJ$59pp, and includes a tour of the property’s farm and a lunch with the hotel’s executive chef.
They celebrate ‘Fiji’s own’ with home-grown organic fruits, vegetables and herbs which are incorporated into their SuperfoodsRX menus at The Westin’s Kitchen Grill.
Rachael Finch is their wellness ambassador.
This is a success story for the Westin Fiji: 10 years ago, 80% of the food was imported. Now, they only import about 25% with the rest being from their own farm and carefully selected local producers.
Six Senses Fiji
Six Senses Fiji is a new resort, with a new focus on wellness for the destination.
On-site organic farm and herb, veg, fruit garden
The resort collects rainwater, uses worm based septic tanks and also has its own reverse
osmosis plant and water refinery.
It produces high-quality drinking water without the use of plastic bottles – so all guests are served daily filtered water in glass bottles.
All tonics, bitters and kombucha is made on-site -no synthetic tonics or bitters are served at the bar.
Living Cocktail is one of their signature drinks, alcoholic but with all home-made, non-
synthetic, fermented ingredients for healthier cocktails
Menus change daily, depending on the local catch of the day from local fishermen.
Offers guests an alchemy bar experience to learn to make their own face masks and scrubs from natural materials,
Fishing experiences offer a catch and cook experience.
Laucala Island Resort – this luxury property in the northern islands has a commitment to
sustainability with around 85% of the food produced on the island.
Local seafood is caught daily in the waters surrounding Laucala.
There is a 240-acre farm on site, growing a number of varieties of mango and tomatoes and orchards of avocado, papaya and passion fruit.
The property also makes its own honey, tamarind jam, and lemongrass candles; raises pigs, quail and ducks and has its own herd of Wagyu cattle,’
It even grows its own orchids for the guest rooms.
Malamala Beach Club
Chef Lance Seeto, official culinary ambassador for Fiji, is passionate about the food he cooks at Malamala Beach Club, using Fijian flavours with fusion dishes, while also serving a modern take on Fijian classics.
He makes everything from scratch, with no packet products, even the tomato ketchup is home-made.
Samosas are made fresh by a local villager daily, and Lance physically catches the goats for his signature goat pie.
Namale – situated in Savusavu on Vanua Levu. The hotel has three fruit and vegetable gardens, with a herb garden and a daily catch from the local fisherman.
Jean-Michel Cousteau – located on Vanua Levu focuses on sustainability and eco-friendly activities.
Executive Chef, Raymond Lee sources fresh, seasonal ingredients from the local area and other regions of Fiji as well as growing herbs, fruits, vegetables and edible flowers in his organic garden on the resort’s grounds.
For Fiji information head to www.fiji.travel
TAKE NOTE: It is advised to check that your resort of choice is open, as many are closed due to COVID-19. When the bubble opens, go for it and fly back for a taste of Fijian friendliness and incredible resorts. Find out everything you want to know about Fiji by visiting the Fiji Tourism website HERE.