• Four Main Islands (Savaii, Upolu, Manono and Apolima)• Population of 190,000 smallholder subsistence farmers (limited resources and market

opportunities to participate in the cash economy)

• Challenges: High rates of Unemployment 16% (emigration and remittances) Rural depopulation i. Annual Samoan quota giving preferential immigration access to Samoan citizens to

migrate to NZ

ii. Urbanisation with rural families moving to Upolu and the greater Apia area for work opportunities

iii. Seasonal Work Scheme sees many physically able Samoans leave their homeland to work on farms in New Zealand and Australia while their own goes untended

BACKGROUND

• Non-governmental organisation (1991)o dedicated to strengthening village economies in Samoa in ways that

honour indigenous tradition, use traditional and modern technology, and promote fair trade

o empower and equip rural families to cultivate sustainable businesses that maximize farm-based resources

o facilitate trade with global and regional partners, including The Body Shop International, All Good Organics and C1Espresso, which understand the potential as well as the limitations of small-scale farming in Samoa

o work in 183 Samoan villages to nurture certified organic agricultural small businesses

PROFILE

VISION

MISSIONTo provide and empower these families with knowledge and skills, opportunities, access to finance and markets.

That vulnerable families in Samoa are able to contribute fully to their own development, the development of their community and country through income generation, job creation and participation in the village economy.

VALUES• a Samoan model of development must take into

account Samoan values, tradition and culture

• sustainable change occurs slowly and requires a long-term commitment

• that most vulnerable people need to develop sources of income to increase self reliance and independence

• development requires networking with communities, government and other organisations

• 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 WIBDIo Provide training and continue to nurture farmers o Supply seeds and seedlings o Finding and securing markets for farmer productso Create value addition and branding farmer productso 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 Farmerso Learn about consistent qualityo Reliable deliveryo Cultivate new crops o Manage finance• 10% of farmers’ earnings is saved in their personal

savings account• Farmers receive Financial Literacy training provided by

WIBDI that is tailored to meet the needs of our local communities

ORGANIC FARM TO TABLE

• Weekly Organic Basket Serviceo Every Monday household customers are emailed a list of

seasonal produce that are available for their weekly orders

o Orders are then taken and received through a mail chimp by WIBDI on Wednesday before field staff source them on Thursday

o Customers then pick up orders from WIBDI office on Friday or deliver to their work places

ORGANIC FARM TO HOME TABLE

Snake beans         Juvenile coconut (Niu)   Garlic Chives (bundle)

Eggplant Mature coconut (Popo)   Spring Onions (bundle)

Cucumber         Tahitian lime (bundle)   Ginger (bundle)

Taro   Ripe banana – Misiluki (bundle)   Basil (bundle)

Taro leaves (bundle)         Papaya – ripe   Mint (bundle)

Pumpkin Papaya – green Chilli leaves (bundle)

Pumpkin tips (bundle)         Vi (bundle) Chili  (bundle)

Laupele/Aibika leaves

(bundle)

        Guava   Lemon grass (bundle)

Ete/Ofega leaves (bundle)   Oranges (4= bundle)   Drum stick/Moringa

leaves (bundle)

Pennywort/Lau Togotogo

(bundle)

  Passion fruit (6= bundle)         Curry leaves (bundle)

          Lemon (bundle)        

Rambutans (bundle)  

Avocado

ORGANIC FARM TO HOME TABLE

• Virgin Coconut Oil• Dried Lady Finger Banana• Coffee (Arabica / Liberica variety)• Koko Samoa (Cacao)• Fetau Oil (Calophyllum Inophyllum)

ORGANIC FARM TO OVERSEAS TABLE

PROJECT IMPACT• For the Farmers:

o Planting new cropso Receive regular incomeo Increased produce yieldso Increased income earnedo Increased savingso Increase in nutritional awarenesso Re-introduction of traditional greens into their diet

LESSONS LEARNED• Identifying roles of women in the value chain

• Require continuous funding to sustain the project

• Increase WIBDI staff capacity building by connecting with markets

• New product development

• Farmer training on seed saving, compost making and use of other methods

• Market expansion

• Farmer expansion

• Transportation and Logistics

• Monitoring and Evaluation

• Development of mobile apps with support from CTA

VIDEO: Story of Ana Epati

FAAFETAI / THANK YOU