IN many Fijian households, food is central to family life. Meals are often generous, with plenty prepared to share. But once the eating is done, the question of what happens to the leftovers is an important one.
Some food is saved for later, some is shared, and some ends up in the bin. At a time when the cost of groceries is rising, climate change is accelerating, and landfill waste is a growing concern, how we handle food at home matters more than ever. The real value of food isn't just in what we buy, but in how we use, preserve, and recycle it.
This feature looks at how we as Fijian consumers can rediscover the art of food preservation and composting, blending the wisdom of our ancestors with modern know-how. It is a story of saving money, protecting our environment, and honouring the food that nourishes us.
Food waste and rising prices
Walk through any supermarket in Fiji today, and you'll see consumers carefully comparing prices. A simple basket of groceries has become noticeably more expensive over time. Rice, root crops, tinned fish, flour, and fresh vegetables take up a large share of household budgets.
Yet despite these costs, a surprising amount of food ends up wasted.
According to global studies, one-third of food produced worldwide is either lost or wasted. In Fiji, much of this happens at the consumer level, leftovers going bad in the fridge, vegetables spoiling before being cooked, or excess food thrown out during social gatherings.
For families struggling with tight budgets, every wasted portion is money down the drain.
Here is where food preservation and composting come in not as old-fashioned practices, but as modern consumer solutions.
Preserving food ensures that groceries last longer and that families make the most of every dollar spent.
Composting, on the other hand, turns unavoidable scraps into resources that reduce gardening costs and improve food security at the household level.
Long before supermarkets and refrigeration, Fijians used practical and resourceful ways to store and preserve food.
These practices were shaped by the islands' climate, the need to prepare for cyclone seasons, and the communal culture of sharing.
Many of these methods remain relevant for today's consumers.
Such practices highlight the value of thinking ahead -- something consumers today can adopt by freezing or pickling surplus food.
- Food wrapped in banana, taro, or breadfruit leaves not only stayed fresh but also avoided contamination.
These biodegradable 'packages' were sustainable alternatives to plastic, and consumers today could easily return to them for storage, especially when selling at local markets.
With urbanisation and changing lifestyles, modern preservation tools have become essential for many households. But the real challenge lies in how consumers use these tools effectively.
Consumers who portion food before freezing avoid spoilage from reheating the same dish multiple times.
Containers: Preventing air contact extends freshness and prevents insect infestation, especially in areas where weevils spoil flour and rice.
Not every scrap can be eaten or preserved. Banana peels, cassava skins, and spoiled fruits are unavoidable.
However, throwing these into the rubbish bin is a wasted opportunity.
Composting gives food scraps a second life, turning them into rich fertilizer for gardens.
For consumers, composting brings clear benefits:
Schools and community groups across Fiji are increasingly introducing compost pits and compost bins. For example, some schools in Labasa and Lautoka have created student-led gardening projects where compost from canteen food waste enriches vegetable beds. This not only reduces waste but also teaches children valuable life skills.
Every household counts
Food preservation and composting are more than household chores; they are consumer responsibilities.
Every choice we make about how we store, use, and dispose of food has an impact.
The Council has long reminded households that consumer rights go hand in hand with consumer responsibilities. Practising food preservation and composting is one of the most practical ways to live this responsibility. The next time you peel cassava, pack leftover rice, or buy extra mangoes at the market, ask yourself: how can I make this last longer? Can I smoke it, pickle it, freeze it or turn its scraps into compost for my garden?
By embracing both the traditional wisdom of our ancestors and the modern tools at our disposal, we as consumers can save money, protect our environment, and ensure that nothing goes to waste. In doing so, we preserve not just food, but our future.