At Jean-Michel Cousteau Resort, Fiji, your Fijian experience is rooted in the rich soil of sustainability, where fresh produce pirouettes on your plate and lush gardens murmur tales of biodiversity.

Step into our 15-acre farmland, a verdant tapestry woven by the hands of our local staff. Here, time-honoured farming practices flourish, yielding fruits, vegetables, and grains that grace your table. We’re not merely feeding guests, we’re empowering communities, ensuring food security for our Fijian family and minimising the environmental footprint of imported produce. This dedication to self-sufficiency ripples outward, protecting fishing waters and maintaining the
delicate balance of nature – the very bedrock of our island paradise.

Indulge in the vibrant flavours of our organic garden, where nearly a quarter of the fruits, vegetables, and herbs served at the resort spring forth from nurturing soil. The benefits extend far beyond the plate with a conscious effort to shrink our carbon footprint by minimising imported goods. Our diverse landscape, bursting with native flowering, edible, and medicinal plants, sucks up carbon dioxide, a natural defence against the global warming that threatens our precious coral reefs.

Wander through our ten acres of tropical flower gardens, a fragrant symphony of colour that adorns our bures, restaurants, and lounges. Each bloom is a testament to our commitment to sustainability, carefully nurtured in our on-site plant nursery. These vibrant bursts of nature aren’t just eye candy; strategically placed shrubs between bures offer natural privacy and cooling shade, a harmonious blend of comfort and environmental responsibility.

For us, sustainability is the very pulse of our existence. Every step we take is a conscious choice, a commitment to nurturing the land, preserving the culture, and safeguarding the future of our island paradise.