Food in Fiji

Fiji is a net food importer. In 2023, crop and livestock imports were recorded at FJD 1,106.4 million, compared with FJD 343.4 million in exports. About 58% of calorie needs and 60% of protein needs depended on imports in the cited national assessment. Domestic production and imports therefore work together to supply households, shops, markets, restaurants and resorts. Viti Levu and Vanua Levu contain the main production and market areas. The Sigatoka Valley is a major horticultural zone, while cassava production is associated particularly with Ba, Tailevu, Naitasiri and Macuata. Outer and maritime islands rely more heavily on subsistence production, coastal fishing and home gardens. Cyclones, floods, droughts, limited storage, transport between islands and uneven cold-chain capacity can reduce the availability of fresh food. Imported staples and processed foods are generally available more widely than seasonal local produce. Fijian food includes iTaukei, Indo-Fijian and Chinese influences. A lovo is a communal feast cooked in an underground oven over hot stones and covered with leaves. It commonly includes dalo, cassava, sweet potato, yam, fish, meat and vegetables and usually cooks slowly for about one to two hours. Kokoda combines fish marinated in citrus with miti, a coconut-milk preparation, and ingredients such as onion, tomato, cucumber and chili. Rourou uses dalo leaves and coconut milk. Curry, dhal, roti and Chinese-style stir-fried dishes are also common, alongside food sold at markets, roadside stalls, local eateries, restaurants and resorts. The Ministry of Health and Medical Services promotes a plate model with at least two fruit servings and three vegetable servings each day. Fresh fruit, vegetables, root crops, rice and other grains, dhal, chickpeas, beans, fish, meat and dairy can form varied meals. Fried foods and foods or drinks high in sugar are better treated as occasional choices rather than the general basis of meals. National nutrition planning also responds to high intake of processed foods, salt, sugar and fat; the cited data report adult overweight or obesity at 63.1% and stunting among children under five at 7.2% in 2020. These figures describe population conditions and do not replace individual medical advice. The Food Safety Act 2003 and Food Safety Regulations 2009 cover domestic production, processing, imports, exports and re-exports. The Central Board of Health administers and enforces the system, the Food Unit of the Ministry of Health and Medical Services provides operational support, and local authorities act as food authorities. Authorized officers can inspect and sample food. A food business needs a health licence and must comply with its licence conditions and inspection requirements. Prepacked food labels identify the nature of the product and the relevant manufacturer, importer, packer or distributor details. False, misleading or deceptive representations are prohibited. Food costs are measured in Fijian dollars, but no single national meal or retail price applies across Fiji. Prices change with local or imported supply, season, distance, island transport, storage, refrigeration and the type of outlet. Markets and roadside food are often less expensive than restaurants or resorts, but a complete Fiji-wide ranking is not established by the available evidence. Fiji's Consumer Price Index tracks monthly price changes through urban collection points and a rural proxy; the December 2025 all-item annual inflation figure was minus 1.4%, not a food-specific rate. Food policy increasingly links local production with resilience and sustainability. Fiji's Horizon 2030 National Food Systems Pathway supports local food in hotels, resorts and restaurants, processing, value addition, storage, cold chains and traceability. The 2025–2035 Non-Sugar Agriculture Policy promotes nutritious local food, resilience and import substitution. The National Fisheries Policy 2024–2028 and Aquaculture Development Plan 2024–2028 address sustainable fisheries, aquaculture and community-based management, with a target to reduce seafood imports by about 70% by 2028. Cyclones, drought, floods, warming, ocean acidification, coral bleaching and declining fish stocks remain risks for food supply.