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Lessons from Past and Current Aquaculture Inititives in Selected Pacific Island Countries








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    Book (stand-alone)
    Lessons learned from five years of nature conservation and development in South Pacific Islands
    Global Environment Facility - Pacific Alliance for Sustainability (GEF-PAS)
    2018
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    The Food and Agriculture Organization of the United Nations (FAO) with financing from the Global Environment Facility (GEF) under the Pacific Alliance for Sustainability implemented the project “Forestry Conservation and Protected Area Management” in cooperation with the Governments of the Pacific Island Countries Fiji, Niue, Samoa and Vanuatu from 2012 until 2018. Its main objectives were the strengthening of biodiversity conservation and reduction of forest and land degradation and the enhancement of sustainable livelihoods of local communities living in and around existing or potential protected areas. The project assisted with the implementation of Aichi Targets in support of the Convention for Biodiversity, like the increment of the terrestrial protected areas network, and resulted in many tangible outcomes leaving a legacy in conservation and development in the individual countries and the Pacific Region. This publication presents condensed “Lessons learned” from five years project implementation in the South Pacific Island Region. It wants to share the experiences made of working with National Governments and local communities within the South Pacific Islands' socio-economic and cultural/traditional context. The Lessons Learned aim at GEF, UN,-Government and NGO officers and project implementers and practitioners in order to assist with the planning and implementation of successful projects in Pacific Island Region.
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    Brochure, flyer, fact-sheet
    Role of fish in food security in selected Pacific Island Countries 2018
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    Pacific Small Island Countries (PICs) are unique in terms of geographical location, isolated and have limited diversity of food. Fish is the main source of protein. Although the amount and type of fish consumed varies based on factors such as geographical location and socio-economic status. Average national fish consumption ranges between 55 kg to 110 kg per person per year. This is almost 3–6 times the average global consumption of <20 kg per person per year. There are few challenges including limited data on fish consumption trend, poor cold chain management, depletion of fish resources and food safety.
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