Farm To Table Samoa
The Big Picture
Currently Samoa’s hotels and restaurants are importing almost 70% of their farm produce, which means local famers are missing out on a valuable market and diners, especially tourists, are missing out on true Samoan food. Farm to Table Samoa aims to have family farms supplying the majority of restaurants’ agricultural needs within three years.
This system was designed by chef and author Robert Oliver, who developed it in the Caribbean where he was the executive chef for three resorts. There he connected small family farms to the resort menus through the development of long-term supply agreements.
Farm To Table operates a supply guarantee system where “consistency is our first product”. It aims to provide capacity across the value chain—from the certified organic farmers to Women in Business Development to restaurant owners and managers.
The programme began in December 2013. It aims to create a sustainable source of income for farmers as well raise the profile and quality of Samoa’s cuisine. It also leverages the successful Mea’ai Samoa cookbook, written by Robert Oliver as a tool for development in Samoa.
As part of the programme, Women in Business Development provide training, seeds and support to farmers while taking on the ordering, grading and delivery role. In addition, Robert Oliver provides training and support to restaurant chef.
UNDP is providing financial support for the main aspects of the programme.
How it works
Our customers are emailed every Friday with a list of seasonal produce. By the following Wednesday afternoon, they email back their orders and then on Friday they pick them up at our office at Pat Ah him Building on Saleufi Street or we deliver locally for $5. It's that easy!
To order you can either select your produce or just tell us to assemble a $25 or $30 basket and we will do the selecting for you.
To join this service, simply email firstname.lastname@example.org and we will add you to our customer list. Please note there is a $2 WIBDI fee.