Research Updates from Fiji

Global CFaH

The Global CFaH team in Fiji is completing a follow-up study to assess changes in dietary status, food security, nutrient intake, and the contribution of different food sources to household diets. This research builds on a baseline assessment conducted in 2024, which examined nutritional status, dietary quality from different food sources, socio-economic factors, and the agroecological characteristics of community food production systems. The current phase of the research aims to evaluate the impact of interventions implemented by the Global CFaH partner organisation, the Foundation for Rural Integrated Enterprises & Development (FRIEND). FRIEND introduced several initiatives in 2025 aimed at promoting healthier household diets, including home-garden training, food-processing training, and the distribution of seeds and seedlings. This current stage of work focuses on assessing how these interventions have influenced food choices and dietary quality. These activities build on ongoing community engagement and involvement (CEI) efforts across project sites.

In Fiji, dissemination planning is focused on ensuring that research findings are shared across multiple levels, from national ministries to local communities. Community “talanoa” sessions are playing a central role in this process, providing space for dialogue around how changes in agriculture and diet have contributed to observed outcomes, while ensuring findings are accessible through local language translation and culturally relevant formats. These efforts aim to strengthen policy engagement, community ownership, and long-term sustainability beyond the project lifecycle.

Early findings of the follow up study in Fiji indicate that agroecological practices remain relatively new across many communities, with greater familiarity with organic approaches. There is, however, hope that even amid increasing consumption of processed foods, research findings will support more informed decision-making around food choices and nutrition. Observations from partner organisation FRIEND also suggest growing engagement with local food production, with households increasingly cultivating diverse home gardens and incorporating locally grown foods into their diets. Almost 100% of the food served at community trainings was sourced directly from local gardens.

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