Exploring Changes in Foodscapes in Western Province, Solomon Islands

Abstract

Food connects people and place, and weaves together issues of resource use, culture, and sovereignty. In the Pacific, a ‘nutrition transition’ towards store-bought and processed food is implicated in poor health outcomes and lowered resilience. We use a mixed methods approach to explore changes in the ‘foodscape’ – the interconnections between people and food in a place – at four rural sites in Solomon Islands. Our results indicate low dietary diversity driven by a range of environmental and social factors including commercial logging. Art-based methods show that a range of components of the foodscape, including Indigenous knowledge and practice and access to land, have supported resilience to external shocks. We argue that efforts to improve nutrition outcomes should build on place-based strengths and be designed to enhance local understandings of food sovereignty.