Empowering Hawaii’s Food Future

Empowering Hawaii’s Food Future: Insights from the HFIA Convention Panel on Making Local Food More Competitive

Increasing local food production and making Hawaii more self-reliant when it comes to our food systems is an important goal for our state. Local food production is essential for making our state economically healthy, increasing sustainability, improving resilience after emergencies, preserving local culture, and ensuring food security for the present and the future. However, factors like the cost and availability of land, labor, and other resources mean that Hawaii food producers face challenges that producers in other places do not face. Over the years it’s become clear that a multifaceted approach will be necessary to make progress on increasing local food production. One key to increasing local food consumption, and by extension production, is making local food more competitive compared to imported food.

“How to Make Local Food More Competitive” was the topic of the 2024 Convention Panel, and over the course of the discussion our expert panelists provided some valuable actionable insights.

Insights from the Panelists

The panel featured a diverse lineup of voices, each offering unique perspectives and actionable insights:

Dr. Parwinder Grewal, Dean and Director, University of Hawaii College of Tropical Agriculture and Human Resources (CTAHR)

Chef Keoni Chang, VP and Chief Food Officer, Foodland,

Ethan West, CEO, Piko Provisions,

Chris Bailey, Manager, Wahiawa Value Added Product Development Center,

Tim Moore, Executive VP, Hawaii, RNDC

And Moderator: Derek Kurisu, Executive VP, KTA Super Stores

1. Chef Keoni Chang emphasized the crucial role of consumer perception and cost competitiveness. He made the important point that locals want to support local and recognize the value of Hawaii products, but often price points make it difficult for them to buy these products. When local food is competitive consumers will buy it first. He highlighted Foodland’s commitment to integrating local products and the positive impact on customer loyalty and sales, and how consumers can be engaged through tools like social media and community initiatives.
2. Tim Moore discussed the logistics of distributing locally produced liquor. He talked about the challenges that small local producers face in connecting with retailers and customers. A distribution company like RNDC can be essential in bridging those gaps. They provide support in areas like merchandising to help show consumers the value of these local products and other practical resources that can be challenging for small businesses.
3. Chris Bailey talked about how the Wahiawa Value Added Product Development Center (WVAPDC) is focused on empowering local entrepreneurs. The newly opened WVAPDC provides essential resources to help businesses upscale, compete effectively, access market opportunities, and eventually export locally made products. Some resources the WVAPDC offers include on-site expertise, non-credit courses, and state-of-the-art processing equipment such as Hawaii’s first high-pressure processing machine. Chris also talked about the importance that creativity and innovation will play in increasing local food production, thing using off-grade local agricultural products to create new value-added products that are competitive.
4. Ethan West emphasized the value of collaborative innovation and getting buy in from a wide range of stakeholders to help tackle the problem. He talked about creating “square partnerships” with stakeholders across sectors including private, government, community, and investors. Working together to streamline and automate processes, especially mid-level processes, can make a real difference in and reducing costs in some areas and freeing up capitol to invest in other areas which is crucial for making local products more accessible without compromising quality.
5. Parwinder Grewal spoke about the crucial role of the industry leaders, as research and education, and the Made in Hawaii brand. He stressed the university’s part in supporting farmers with advanced agricultural techniques, pest management, and developing new crop varieties suited for Hawaii’s unique climate. Dr. Grewal also made an important point about the fact that increasing local food production also has positive economic impacts in terms of keeping food dollars in the state.

Key Themes and Challenges

Throughout the discussion, several themes emerged:

• Government Initiatives to Address Cost Competitiveness: Addressing the cost disparity between local and imported goods remains a critical challenge. Panelists proposed exploring subsidies and efficiencies to level the playing field.
• Collaborative Efforts: Panelists emphasized the need for collaboration among government, private sector, and educational institutions to drive innovation and support local farmers and producers.
• Consumer Awareness: Educating consumers about the value of buying local and the benefits to the community emerged as a recurring theme. The “DA BUX” program, which incentivizes purchases of local products, was highlighted as a successful initiative.

Looking Ahead

As the panel drew to a close, Moderator Derek Kurisu summarized the collective optimism and commitment of the panelists. He emphasized the need for continued dialogue, collaboration, and community engagement to sustain momentum and drive meaningful change.

The HFIA Convention Panel on making local food more competitive was not just a forum for discussion, but a call to action. It underscored Hawaii’s potential to lead by example in sustainable agriculture and food sovereignty. By leveraging innovation, education, and community support, Hawaii can chart a course towards greater food self-reliance while preserving its unique cultural heritage. As stakeholders continue to unite behind these initiatives, the future of Hawaii’s food industry looks promising.