In recent years, throughout the Pacific Islands there has been an alarming shift towards consumption of low quality imported processed foods accompanied by a neglect of traditional food systems. This has led to serious health problems, food security risk and losses of agricultural biodiversity, traditional knowledge, customs and culture. Global and regional problems of climate change, population pressure, food and fuel price increases and unstable economic conditions exacerbate the Pacific’s problems related to food imports and highlight the need to protect traditional food systems and agricultural biodiversity (Pacific Food Summit, 2010; Hezel, 2010; Coyne, 2000).

This case study focuses on Pohnpei, one of the four states of the Federated States of Micronesia (FSM), a nation of 607 islands (volcanic and atoll)1 spread over a million square miles of water in the western Pacific Ocean. FSM’s total population is ~107,000, including Pohnpei, the seat of the national capital, ~34,500; Chuuk 53,600; Yap 11,200 and Kosrae 7,700 (FSM, 2002) and includes many cultural identities. The nation was established in 1986, supported by a Compact of Free Association with the United States. Subsistence farming and fishing are the primary economic activities (CIA, 2011). Pohnpei State, total land area 355 sq km (Englberger et al., 2009b), consists of the main island Pohnpei and five outer atoll island groups. The main island has a rugged mountainous terrain, year-round heavy rainfall, warm temperatures and rich tropical vegetation.