WHAT’S IN SEASON?
ISSUE 203 "FRESH IS BEST"
Mar 19, 2025
ISSUE 203 "FRESH IS BEST"
Mar 19, 2025
ISSUE 203 "FRESH IS BEST"
Mar 19, 2025
Bridging the Gap Between Farmers and Tourism
The tourism industry thrives on authenticity, sustainability, and fresh experiences. By sourcing directly from local farmers, hotels, resorts, and restaurants can ensure the highest quality produce while supporting local communities. Our goal is to create a seamless farm-to-tourism supply chain, eliminating unnecessary intermediaries and fostering direct relationships between food producers and hospitality providers.
OUR TEAM
Why Choose a Direct Farm-to-Tourism Supply Chain?
- Freshness & Quality: Direct sourcing ensures farm-fresh, organic, and high-quality produce without delays caused by middlemen.
- Cost Efficiency: Cutting out intermediaries reduces supply chain costs, allowing better pricing for both farmers and tourism businesses.
- Sustainability: Supporting local farmers minimizes carbon footprints by reducing transportation and storage requirements.
- Authenticity & Local Experience: Tourists seek local flavors, and direct sourcing promotes regional cuisine and cultural experiences.
- Fair Prices for Farmers: Direct transactions ensure farmers receive fair compensation, enhancing their livelihoods and encouraging sustainable farming.
How It Works
- Farmer Partnerships: We collaborate with small and large-scale farmers to create a network of trusted suppliers.
- Customized Supply Solutions: Hotels, restaurants, and resorts can place direct orders based on their requirements.
- Efficient Logistics: We facilitate timely and reliable delivery systems to ensure freshness and reduce waste.
- Transparency & Trust: Digital platforms and traceability features ensure complete supply chain visibility for both farmers and buyers.
- Seasonal & Specialty Produce: Access to seasonal, organic, and specialty farm products directly from growers.
Who Benefits?
- Farmers: Better income, reduced dependency on intermediaries, and sustainable farming opportunities.
- Tourism Sector: Access to premium-quality, fresh, and locally sourced ingredients that enhance culinary experiences.
- Consumers & Tourists: Enjoying authentic farm-to-table dining with traceable and ethical food sources.
- Environment: Reduced food miles, lower carbon footprints, and decreased food wastage.
PROBLEM WE ARE TRYING TO ADDRESS
- Bribery and corruption in supply chains are serious ethical and economic issues. They create an unfair market, increase costs, and compromise quality and safety. In agriculture, corruption can lead to larger or well-connected businesses securing contracts or subsidies unfairly, pushing out honest farmers.
- Chefs have the key decision-making power for purchasing but often do not have full information on available locally grown produce as this information is typically held by the purchasing managers. This means that chefs, particularly in the larger, internationally branded hotels, do not have full information about locally available fresh produce. Despite a desire to use locally grown produce chefs in Fiji do not have strong networks to local suppliers or a deep understanding of available local produce.
- Producers have little knowledge of markets and marketing strategies. While some farmers have been successful at entering new markets, most farmers have little understanding of how to successfully market to the hotel sector. They do not know how to enter this new market, identify new buyers, and create marketing strategies to entice chefs and purchasing managers to try their products.
- Poor business ethics. Hotel purchasing managers and chefs note that poor communication skills and lack of adherence to agreements on the part of farmers and suppliers are ongoing challenges. Local producers often do not communicate if they are unable to fill an order, product quality is poorer than anticipated, or there is an issue with delivery. This leaves hotels struggling to fill orders at the last minute and discourages them from purchasing from local suppliers in the future.
- Lack of understanding of hotel purchasing requirements. Producers do not understand the purchasing and business requirements of hotels, such as the need for electronic invoices, ability to take credit, packing and delivery requirements, and levels of anticipated quality of produce items. On the other hand, chefs do not always have a direct line of communication to producers to explain product preferences and requirements.
Join the Movement
Be part of a sustainable future by connecting directly with farmers. Whether you’re a tourism business looking for fresh produce or a farmer eager to access new markets, our farm-to-tourism platform is the perfect solution. Together, we can create a more sustainable, ethical, and profitable food supply chain.
Contact Us Today to learn more about how you can be a part of this revolutionary supply chain transformation!
Contact Us
Head Office : 345345345
11 test, test NSW 2148
Email Orders : orders@test.com.au
Account Enquires / Orders : 1300 test test (24 Hours / 6 Days a week)