In a move to support local farmers and promote a healthy diet, the Ministry of Agriculture and Fisheries will transition to locally sourced ingredients for its meetings and events. 

The Ministry has also informed chefs and caterers about its latest decision to switch to local produce and goods as part of its commitment to support local farmers. 

The Minister of M.A.F., La’auli Leuatea Schmidt said the latest move is to utilise and promote local goods and produce from local farmers instead of depending on imported food. 

“It is also to prepare our locals in hosting the meeting [CHOGM] which is good exposure and promotion for our local produce and seafood,” Laauli said in response to the Samoa Observer. 

“Not only that we want to promote healthy eating and eat fresh and our Samoan products and not depend on imported goods.”

La’auli pointed out the transition to make use of what is grown on land and from the sea, He said this countered growing concerns about non-communicable diseases and was a model that ensured children avoided eating noodles and other unhealthy snacks. 

A statement from M.A.F. signed by Chief Executive Officer, Dr. Seuseu Tauati said the decision is aligned with efforts to promote sustainability, support local economies, and display the rich variety of Samoan culture. 

Dr. Tauati said as valued partners to local farmers and fishers in this initiative he encouraged chefs and caterers to provide a variety of options that they can incorporate into catering menus for M.A.F. workshops. 

Some of the suggestions for the morning tea menu range from vaisalo, faausi, avocado sandwiches, banana, suafai, panikeke, honey, pawpaw, koko esi, limu fuafua fritters, banana cake, eggs, moli saina, cocoa rice, bread with coconut jam, dragon fruit and Rambutan. 

For hot drinks, the Ministry has put out options such as cocoa Samoa, local coffee, lemongrass and laumoli. 

In terms of the lunch menu, M.A.F. has put out a list of options such as steamed vegetables or fresh salad with main meals to be from locally produced vegetables. 

Another preference is banana, luau, local salted beef, local sausage, chop suey, taro, tilapia battered fish, chicken curry, oka, faiai elegi, stir-fry vegetables, ulu and miki, limu, Samoan chicken, fried fish, sweet potato fries and seafood plater to include locally caught seafood. 

For afternoon tea the Ministry is putting forth options that include panipopo, local fruits, banana bread and cake, koko samoa brownies and pineapple fruit salad. 

“By using local ingredients you are not only supporting our local communities and farmers but also contributing to the sustainability of our environment and the health and nutrition of our people,” said Dr. Tauati.