What is Organics?• Health – from the soil up.

• Ecology – living ecological systems and cycles.

• Fairness – regard to the common environment and life opportunities.

• Care – precautionary principle.

• Culture and traditions – recognisesthe value of traditional agricultureand Pacific cultures.

• Fruit pulp• Dried fruit• Ginger• Turmeric• Tamanu/Dilo/Fetau• Copra Oil• Coconut meal• Coconut sugar

• Local Inputs: compost, seaweed and natural products

• Vanilla & spices Coffee• Cocoa• Noni (morinda citrifolia)• Virgin coconut oil• Value added products eg

Insect repellent and

coconut soap

What can be certified?

• Program was designed by chef Robert Oliver in 2013 adapted from a system he developed in the Caribbean

• Proposed to get hotels and restaurants use ingredients available in Samoa

and reduce importation of fresh goods

• Rewrite menus to incorporate Samoan cuisine (Meaai Samoa Cookbook)

• Train local chefs and provide support in using new menus

• Contract local farmers to supply Farm to Table

• Encourage the use of locally grown organic produce

• A guarantee system to ensure consistency of supply to the local markets

Organic Farm to Table

• Role of WIBDI

o Provide training and continue to nurture farmers

o Supply seeds and seedlings

o Finding and securing markets for farmer products

o Create value addition and branding farmer products

o Conduct a weekly evaluation based on the outcomes and objectives of the project – this is to ensure that the project continues to bring in positive results

o Provide organic certification through WIBDI ICS

NASAA and POETCom.

Organic Farm to Table

• For the Farmers

o Learn about consistent quality

o Reliable delivery

o Cultivate new crops

o Increased income earned and savings

o Manage their finances

• Farmers receive Financial Literacy training provided by WIBDI that is tailored to meet their needs.

o Increase in nutritional awareness

o Re-introduction of traditional greens into their diet

Organic Farm to Table

• For the Youth Members

Organic Farm to Table

• Virgin Coconut Oil

• Dried Lady Finger Banana

• Coffee (Arabica / Liberica variety)

• Koko Samoa (Cacao)

• Fetau Oil (Calophyllum Inophyllum)

Organic Value Added Products

Tourism Going Organic:

a new standard for tourism

• Grew from the environmental movement & the food tourism movement

•Italy is the leader – over 1200 organic tourism experiences

•Includes: farms; homestays; food tasting; farm experiences

•A tool for sustainable development

What is Organic tourism?

• Activities based on organic farming

• Activities managed in accordance to principles of eco tourism

• Emphasis on environmental protection & conservation

• Respect & promotion of traditional cultures

• Use of natural/traditional building material & architecture

• Certified by a recognised body

Organic tourism

So why a Standard ?

• So that tourists and local residents alike will be able to have confidence in any organic claims

• Develop local markets for organic farmers

• To provide the opportunity to continue to protect and enhance the core elements/values that has made destinations to Samoa so desirable

Scope of the StandardThe Standard is based on meeting the organic principles of – as well as the broader best practice requirements for sustainable tourism.

The Standard covers:

•Cultural and social values•Sustainable development•Environmental protection

Will seek to have it recognized by theGlobal Sustainable Tourism Council

Three types of certification available:

1. Full certification – entire destination 2. Certified Organic Dish3. Certified Organic Restaurant

Organic tourism?It represents our Values and the values of our people

It represents our Identity

It tells our Story

It creates a market for our Products

Organics and ethical trade:The key contributor to sustaining our cultures and

communities; improving farmer livelihoods, people’s health and the environment in the Pacific.