March 27 2020

The Pacific Community’s (SPC) Public Health Division launched a recipe contest in February this year to promote healthy eating and to encourage the use of local ingredients. It is important to promote healthy, locally sourced recipes with reduced levels of sugars, salt and fat, to help combat non-communicable diseases (NCDs), which are responsible for 75% of deaths in the region.

September 20 2017

The Pacific Community (SPC) Health Division launched a taro cookbook during a dinner held as part of the meeting of diabetes associations in Nadi on Wednesday, 20 September 2017. The cookbook shares taro-based recipes from several countries in the region and is designed to promote the nutritional quality of this food item along with the Pacific’s rich cooking traditions. Taro corms, stems and leaves are all edible and can be prepared in different ways depending on the country.

With this cookbook, you can invite taro and Pacific culture to your table!

April 7 2015

Consuming food or drink that is contaminated with pathogens or toxic substances can make you sick, so ensuring that the food that people eat is both nutritious and safe is an important focus for the Secretariat of the Pacific Community (SPC), reflecting the theme of World Health Day 2015 – food safety.

Most of us have experienced ‘food poisoning’ at some stage and put it down to ‘something I ate’, and unless the symptoms are severe, we do not usually consult a doctor and this contributes to under-reporting of food-borne diseases.