Workshops of the food transition in New Caledonia

This Thursday, March 16th, 2023, at the Tjibaou cultural center, was held the workshop of restitution of the work of consultation for the development of the operational plan of food transition of New Caledonia.

Bringing together several hundred people, the workshops resulted in the definition of this plan.

It is built around 6 strategic objectives broken down into concrete actions to be supported or launched:

SO 1: Build a shared culinary and agricultural base, in order to enhance the value of healthy local products

SO 2: Rely on an exemplary public action to structure the local sectors and encourage healthy and sustainable food

OS3: Limit access to products of low nutritional and environmental quality, in order to improve the health of New Caledonians and the environmental footprint of food

OS4 : Facilitate access to products of high nutritional and environmental quality, to contribute to a better health of New Caledonians and a better environment

OS5 : Make the New Caledonian food system a driving force for the local economy and the creation of sustainable jobs

OS6 : Rely on associative and citizen initiatives and on research-action, in the service of a healthy, sustainable, fair and resilient New Caledonian food system

This event was organized by the Government of New Caledonia, in collaboration with the Chamber of Agriculture and Fisheries and ADECAL Technopole, with the support of the PROTEGE project funded by the European Union and implemented by the Pacific Community.

SO = strategic objective.