Executive Summary

The Transforming Hawaiʻi’s Food Systems Together initiative has conducted a series of applied research projects (below) that will inform policy and planning recommendations and build statewide capacity to achieve a more economically robust, sustainable, equitable and resilient food system for Hawaiʻi. The key findings of these Knowledge Products will inform the development of an Integrated State Food Policy Framework and Food System Resiliency and Equity Strategy for Hawaiʻi. 

New! Food System Change Maps

Recently completed to help illustrate and communicate the logic, Theory of Change and complexity of the Transforming Hawaiʻi’s Food System Together initiative.

These Hawai’i Food System Change Maps are designed to assist key stakeholders to better understand and solve key issues in our food system.

Conducted by Dr. Brandon Ledward, Amy Brinker and Lihla Noori, Andreana Reyes

Hawai‘iʻs Food System Map is a visual representation of how our food system works.

Conducted by Dr. Noa Kekuewa Lincoln, Hunter Heaivilin, Dr. Svenja Telle, Dr. Sothy Eng,

This research explored the collaborative environment of the individuals and organizations working on enhancing local food production and access in Hawai’i state.

Conducted by Dr. Noelani Kalipi, Kalipi Enterprises

This assessment will review systems-based strategies and policies in the context of the SDGs ranging from food, agriculture, ALICE assessment, workforce and farm labor, water, transportation, energy and agriculture-related infrastructure.

  1. Thematic Food System Vulnerability conducted by Dr. Amanda Shaw, Dr. Albie Miles, Kerstyn Afuso, Tierra Bartolotti
  2. Honolulu Port Flood Vulnerability Assessment conducted by Dr. John J. Marra, Dr. Albie Miles, Michael Wahl, Chad Buck
  3. Emergency Fund and Feeding Analysis conducted by Hunter Heaivilin

Conducted by Niegel Rozet

Kuaʻāina Ulu ʻAuamo (KUA) aims to expose network members to emerging conversations and movements around food systems and food sovereignty through the the perpetuation of their cultural practices.

Conducted by Paula Daniels

Public and private food service institutions should participate in transforming food systems toward greater public health, planetary and community well-being, by utilizing their significant market demand in ways that foster a localized food economy supportive of fair labor and sustainable farming practices. 

Hawaiʻi Farmer & Rancher Focus Groups

Conducted by Harmonee Williams

The Hawaiʻi Good Food Alliance (HGFA) is a state-wide diverse network of community-based food systems practitioners working collectively to rebuild thriving community food systems. Their mission statement:

We join together—with a sense of urgency—to raise community voice and support one another in the belief that each and every person in Hawaiʻi can share in healthy, locally produced food.