The methods of traditional food preservation and preparation is vital in Disaster Risk Reduction. More so due to the villages accessibility after a cyclone. The Fiji Islands is made of tiny islands that are scattered around the main island and the furthest island only gets ship once or maybe twice a month in favorable weather. After a cyclone access to these islands may take over a week leaving the villagers vulnerable to food and water related disease. \n\nMost of the villages in the Fiji Islands are remotely located without proper access to road and by way of sea. This can be difficult especially after a cyclone. To sustain the victims during this period foods preserved the traditional way can assist. Such preservation methods include davuke, ika vesa, madrai vakaviti and kitu, to name a few. This method is beneficial as preserved food lasts more than a month if stored properly and not only immediate families are catered, the village can partake due to the quantity and quality of food. \n

As food scarce after a cyclone, the bearing of more fruits and food before a cyclone is a way for the vanua to communicate with the iTaukei people to prepare in advance in terms of food security. \n\n‘Best practices’ as related to Traditional Knowledge refer to examples and cases that illustrate the good use of Traditional Knowledge in developing sustainable survival strategies for the indigenous communities. These survival mechanisms have been used and transmitted from generation to generation by the respective communities.