Food preparation practices that may conflict with the
religious and cultural beliefs of consumers have recently
come under scrutiny, underscoring the importance of
transparency within Fiji’s food service industry. The
Consumer Council of Fiji is reiterating its expectation that
all restaurant operators clearly disclose such practices and
take appropriate corrective action where
necessary.
The matter arose following information
received by the Council regarding food preparation methods
at DMC, a popular fast-food chain operating multiple outlets
across Fiji. The concerns related to the frying of beef
patties and non-meat items (fries) in the same cooking oil,
a practice that may render certain products unsuitable for
consumers who do not eat beef for religious
reasons.
Following discussions with the Consumer
Council, the management of DMC has advised that it will take
steps to address the concerns raised. These include
implementing clearer disclosures at its outlets regarding
current food preparation practices and reviewing operational
processes with a view to separating cooking methods where
feasible.
The Consumer Council welcomes these actions
as a positive and responsible response aimed at ensuring
consumers are better informed and able to make choices
aligned with their beliefs and preferences.
Chief
Executive Officer of the Consumer Council of Fiji, Ms. Seema
Shandil, said the Council’s primary concern is
transparency and consumer choice. “Our role is not to
dictate what businesses sell, but to ensure consumers are
given clear and accurate information. Where food preparation
practices may affect a consumer’s religious or cultural
choices, disclosure is essential. We welcome efforts by
businesses to improve their practices and to be upfront with
consumers.”
Advertisement – scroll to continue reading
The Council wishes to emphasize that
this issue is not unique to one operator. Similar practices
may exist across the food service sector, and DMC is
referenced in this instance only because a specific tip-off
was received and the chain serves a large number of
consumers nationwide.
Ms. Shandil added that
disclosure should be treated as the minimum standard across
the industry. “In a culturally diverse country like Fiji,
being transparent about food preparation practices is not
optional. All restaurant operators are strongly encouraged
to review their processes, disclose where necessary, and
take corrective action proactively, rather than waiting for
complaints.”
The Consumer Council of Fiji will
continue to engage with food businesses, community groups,
and relevant stakeholders to promote greater awareness,
respect for cultural sensitivities, and improved industry
practices.
