Mauritius is undergoing a quiet revolution in how vegetables reach supermarket shelves and hotel kitchens. With rising health awareness and government-backed incentives, the island’s retail distribution of pesticide-free vegetables is emerging as a viable and financially sound model. From direct sourcing by hotels and contract farming to advanced hydroponic systems and community-led organic farms, the supply chain is rapidly adapting. This article explores the financial dynamics, market trends, and regulatory frameworks shaping this transformation—providing technical insights for hospitality buyers, supermarket chains, and policymakers aiming to align profitability with sustainable agriculture and food security.
