Jeff Hui serves as the entrepreneur-in-residence at the University of �鶹��ý at ����ԴDz�’s Pacific Asian Center for Entrepreneurship (PACE) in the Shidler College of Business. Drawing on his extensive background running growth teams at major tech companies, Hui now mentors UH students and guides them in harnessing artificial intelligence (AI) to bring their ideas to life. In addition to running accelerators (programs that fast-track the growth of early stage businesses) and office hours, Hui has been doing public presentations to demystify AI. In a recent interview, Hui expanded on his core philosophies for success in an AI-driven world.

Everyone is an entrepreneur

“Moving forward is the only option. Keep trying new things and stay proactive. It’s not as simple as it was five years ago, when the path was to study computer science, join a software company, and earn a salary. Today, you must be entrepreneurial. To me, an entrepreneur is simply someone who makes things happen. That is the true origin of the (French) word, entreprendre. It isn’t about raising venture capital or launching a major business; it’s about being a doer. You could be working on side projects to demonstrate your ability to build. Some of my students securing AI jobs are simply those who tinker on their own. With AI technologies, you must forge your own path and create your own opportunities.”

We’ve been here before

“People are anxious about the future. While I do expect some jobs to be displaced, we have navigated major technological revolutions before, and the economy has always rebounded. The Internet and Industrial Revolutions were challenging for employment, yet they created roles we previously could never have imagined—such as prompt engineering (giving specific instructions to AI to get the desired output). Let’s examine historical precedents before concluding that this is the end of the workforce. I don’t believe AI robots will replace all jobs; rather, they will displace certain roles, and we will adapt to find new ways of earning a living.”

What’s happening in the market

“I reached out to 15 to 20 friends working at various private companies, startups and late-stage firms, and asked them, ‘What are you doing?’ I discovered some remarkable things. First, no one is certain of the path forward; everyone is experimenting. This reinforces my point that we are all entrepreneurs now. These individuals are on the business side—not natural engineers—yet they are all building. They may not know if these projects will be worthwhile, and they might even discard them, but they have the freedom to try and build. This is a significant shift. Previously, launching a project required dedicated engineering resources, potentially costing $100,000 in internal capital, which necessitated rigorous evaluation. Now, someone in marketing can simply build a product for themselves.”

Just do it yourself

“I practice what I preach by constantly tinkering. In my presentation, I demonstrated how quickly one can build a website, as I frequently encourage students to use AI for this purpose. There is a growing sentiment in the tech industry that traditional presentations are becoming obsolete. If you need to provide an update or show a mockup, you can simply create a website immediately; HTML is becoming the new PowerPoint. I find this to be accurate—I created a website for the Lychee Man in just a few minutes.”

Back to fundamentals

“At the university, I teach the lean startup methodology: at its core, it’s about listening to your customer, understanding their needs, and iterating rapidly. If you have an idea, talk to your customers and build something. That is the extent of it—no extensive planning or research needed, as talking to customers is the research. We don’t need to conduct giant market studies or assess viability upfront. Talk to customers; if they have a problem, solve it. The beauty is that anyone can now solve these problems using AI. It all boils down to whether you understand what your user wants. That skill is more important than ever because, with technical barriers removed, everyone has the ability to build.”

Future PACE initiatives

“At PACE, we are expanding our efforts significantly. Our most significant project is our AI innovation initiative at RISE, called AIR. We are hiring a new team focused on connecting students with local businesses and organizations to help them solve real-life problems. We will be hosting workshops on ‘vibe coding’—a software development approach using natural language prompts to have AI generate and iterate code—and on using agents, which are autonomous software systems that make decisions and take actions to achieve specific goals. Our goal is to connect students with university departments or local businesses and say, ‘Tell us your problem, and let’s see if we can solve it for you with AI.’ Ultimately, we want to teach students AI skills and connect them with organizations to address real-world challenges.”

• Related UH News:
  1st Entrepreneur-in-Residence to elevate student startup opportunities, April 4, 2024
  Strengthening workforce readiness through ‘The Human Connection’, November 13, 2025
  POG to pop-ups: UH students pitch fresh ideas to Meadow Gold, April 13, 2026

Local food entrepreneurs are getting a major boost to expand their products into large retail stores. A $25,000 grant from the Ulupono Fund at the �鶹��ý Community Foundation is lowering barriers for a dozen local businesses to use the state’s first commercial-scale high pressure processing (HPP) system.

The cutting-edge food preservation technology is housed at Leeward Community College’s (WVAPDC). It utilizes extremely high water pressure to eliminate harmful pathogens and spoilage microorganisms without heat, preservatives or additives. This unique process extends shelf life while fully preserving food freshness, flavor and nutritional quality.

The funding subsidizes up to $3,000 per company to offset the costly validation testing required to verify that HPP-treated products meet commercial food safety standards. These steep upfront costs often pose a significant barrier for small local producers looking to scale up production.

“�Ჹ�ɲ���ʻ��’s long-term sustainability depends on strong local food systems and the entrepreneurs who drive them,” said Keith DeMello, senior vice president of communications and external affairs at Ulupono Initiative. “Programs like this help local producers transform �鶹��ý-grown ingredients into value-added products that can reach more markets, creating new opportunities for farmers, food makers and our communities.”

Boosting local food systems

The center celebrated this investment with a ceremony on June 5 honoring Da Tomato Guy, a local salsa company and the first business to complete the validation process using the grant.

“I’m grateful to the Ulupono Initiative for the support, which helps small businesses like mine grow beyond local markets and start reaching more customers,” said Danny Rudometkin, owner of Da Tomato Guy. “It’s exciting to think about our salsa being available in stores so more people across �鶹��ý can enjoy it.”

The facility represents a collaborative investment bridging education, government and community resources.

“This support from the Ulupono Fund helps us expand access to specialized capabilities like HPP and strengthen the support system available to �Ჹ�ɲ���ʻ��’s food producers,” said Carlos Peñaloza, chancellor of Leeward CC and interim chancellor of University of �鶹��ý–W����� Oʻahu.

Speakers at the celebration included �鶹��ý State Sen. Donovan M. Dela Cruz; Dane Wicker, deputy director of the �鶹��ý Department of Business, Economic Development and Tourism; Dana Okano, program director at the �鶹��ý Community Foundation; and Chris Bailey, WVAPDC manager.

When University of �鶹��ý at Mānoa graduating senior Chia Yun “Mercy” Cheng first arrived in �鶹��ý from Taiwan, she carried uncertainty alongside her ambition. Now graduating with a degree in marketing from the , Cheng said her experience at UH Mānoa transformed not only her education, but also her confidence.

“UH Mānoa made me feel like it was home,” Cheng said. “It really shaped me into a more extroverted person.”

Today, Cheng said she can confidently introduce herself to new people and step into leadership roles—something she never imagined before coming to �鶹��ý.

“I remember in the beginning, I was very timid to do small talk, even shake people’s hand, talk to people and look at their eyes,” she said. “But now, when I meet someone new, I can confidently go up to them, shake their hands and introduce myself.”

Taiwan to Mānoa

Born and raised in Pingtung, a small city in southeastern Taiwan, Cheng moved away from home at age 15 to attend a five-year junior college program in nearby Kaohsiung. The program combined high school and community college studies. Before attending UH Mānoa, Cheng said school often felt isolating.

“Because I never really liked school before I came to UH Mānoa—it could have been the education system in Taiwan, but it could also have been me—I felt like I could never fit in,” she said.

Finding her place in �鶹��ý

Her connection to �鶹��ý began during an internship at an Oʻahu auto dealership when she was 19. It was her first time traveling alone and visiting the U.S.

“�鶹��ý really healed me in a lot of different ways,” Cheng said. “It’s the people here. It’s the culture, the weather and everything. And I really found peace here.”

Meet more amazing UH graduates

After returning to Taiwan, Cheng made the decision to continue her education at UH Mānoa. At first, she approached college with a narrow focus on academics.

“When I first came here, my freshman year, all I knew was to study because I was raised to get a good grade, be on top of the class,” she said. “So I didn’t know how to really do the work-life balance thing.”

Stepping outside her comfort zone

That began to change when she became a New Rainbow Warrior peer leader, helping incoming students transition to college life.

“I remember at that time I was like, ‘Oh, I feel like I’m so introverted, I don’t even know how to talk to people,’” she said. “‘Can I actually lead freshmen and then help them get used to life on campus?’”

But she took the opportunity—and said it reshaped her experience at UH Mānoa.

“Being a peer leader really gave me a sense of community,” Cheng said. “The other peer leaders were really nice. I still stay in touch with them till this day.”

Cheng also became involved with the (PACE), serving as a for the Entrepreneurship Live program and later becoming its student director. What began as a search for scholarship opportunities turned into a broader experience in leadership and community.

“I applied thinking that, ‘OK, I want this scholarship,’” she said. “And then I realized that the program is not just about scholarship, it’s also about the community and the people there.”

A new sense of confidence

Now preparing to graduate, Cheng plans to remain in �鶹��ý while pursuing a career in marketing. She is currently interviewing for positions and continuing her work as a marketing assistant with Sodexo.

Looking back, Cheng said UH Mānoa became more than a place of study—it became a place where she learned confidence and belonging.

“I wouldn’t be able to achieve everything I have today without UH Mānoa,” she said.

At 6 a.m., while many high school seniors are still getting ready for the day, Kenny Tsuru is already checking business emails, coordinating meetings and planning his next batch of ice cream.

“My day-to-day life can be hectic, but it’s something I’ve learned to manage,” Tsuru said.

The 18-year-old Pearl City High School senior is balancing classes, early college coursework through Leeward Community College, and his ice cream business, . His hard work is paying off, as he’s graduating with both his high school diploma and a certificate of achievement in management from Leeward CC in May.

He also became the youngest entrepreneur to complete ʻĀina to Mākeke, a food business program offered through Leeward CC’s Office of Workforce Development in partnership with �鶹��ý Ag & Culinary Alliance and the college’s (WVAPDC), where Tsuru produces his ice cream.

“This moment means so much to me,” Tsuru said. “It represents all the hard work, dedication and commitment I’ve put into my education over the years.”

• Related UH News story: “Teen ice cream entrepreneur chases dreams in Leeward CC food business program, ” February 24, 2026

Overcoming pain

Looking back on his journey, Tsuru says it was hard to imagine these milestones. It wasn’t long ago that he was navigating a new fibromyalgia diagnosis that, at times, left him in too much pain to walk or attend school in person.

“Now, being able to walk across the stage for two graduations this year makes everything feel even more meaningful,” he said.

His determination to succeed shows up in a schedule that rarely slows down. After his busy mornings, Tsuru heads to Pearl City High School for a full day of classes, then spends his evenings doing homework or making ice cream at the WVAPDC commercial kitchens. Despite the demanding pace, Tsuru said the experience helped him discover what he wants for his future.

Giving back

“I love connecting with people, sharing products I’m passionate about, and being able to give back to the community,” Tsuru said.

That purpose drives his work at Kenny Boy Ice Cream. He pledged 10% of 2026 profits to Make-A-Wish �鶹��ý and donated another $5,000 to North Shore communities impacted by recent Kona Low storms.

This fall, Tsuru will continue his education at the University of �鶹��ý at West Oʻahu, where he plans to pursue a bachelor’s degree in business. He also hopes to put Kenny Boy Ice Cream on retail shelves across �鶹��ý soon.

“Anything is possible when you take that first step and stay committed,” Tsuru said. “And honestly, I wouldn’t change a thing except maybe eating a little more ice cream along the way.”

—by Devon Bedoya

When Crystal Santos was incarcerated, she realized her life was not headed in the direction she wanted. Determined to create a better future for herself and her family, she took her first step by enrolling in a carpentry micro-credential course through Kauaʻi Community College in 2024.

“When I got out, I knew I needed to do something for myself,” Santos said. “I was nervous and intimidated. I was 45 years old, and I hadn’t been in school for 29 years. I was afraid because there was this younger generation here. But once I got to Kauaʻi CC, so many doors and opportunities opened for me. Kauaʻi CC helped me through every doubt I had.”

Waiʻaleʻale support

Her connection to the college began through her daughter, who served as a Waiʻaleʻale Peer Mentor. Santos applied to the first-year support program that provides mentorship and guidance to students transitioning into college life.

Through the Waiʻaleʻale program, Santos found encouragement to apply for scholarships, helping her cover most of her educational expenses while building confidence in herself as a student.

“At first, I thought I wasn’t going to be able to learn anything,” she said. “But I pushed myself, and honestly, I learned so much. I gained knowledge, confidence and motivation. I’m ready to get back out there and start over.”

Greater opportunities for women

Construction and masonry have long been part of Santos’ family history, and working with her hands and building things for others feels natural to her.

“I like helping people,” Santos said. “I enjoy going out into the field and building things up.”

When she started in construction in her early twenties, Santos was often the only woman on the job site. Today, she sees greater opportunities and representation for women in traditionally male-dominated careers.

“The female population in these fields is growing,” Santos said. “It’s opening new chapters and new doors for women to say, ‘I can do this too—and it’s fun.’”

Inspiration for the future

Santos will graduate in May with an associate in science degree in carpentry technology, and plans to continue at Kauaʻi CC, where she will pursue another associateʻs degree in entrepreneurial business. Her long-term goal is to earn a commercial driver’s license through Leeward Community College, and eventually open her own heavy hauling business.

She said the civil engineering technology components of the carpentry program had the greatest impact on her professional development and inspired her to continue earning additional certifications in the future.

“I have so much gratitude,” Santos said. “I can’t believe this chapter is coming to an end.”

—By Caitlin B. Fowlkes

The University of �鶹��ý Venture Competition returned for its 26th year this spring with the support of title sponsors Hawaiian Electric Industries (HEI) and Hawaiian Electric, bringing together student entrepreneurs from across the University of �鶹��ý System to showcase innovative ventures addressing real-world challenges through technology, sustainability, health and culture./p>

Hosted by the PACE in the University of �鶹��ý at Mānoa’s Shidler College of Business, the 2026 competition featured more than 40 students from more than 20 academic disciplines representing seven UH System campuses.

“The UH Venture Competition continues to highlight the incredible talent and innovation emerging from our students across the UH System,” PACE Executive Director Sandra Fujiyama said. “Each year, we’re inspired by the creativity, passion and problem-solving mindset students bring to the competition, and we are deeply grateful to Hawaiian Electric and Hawaiian Electric Industries for their continued support in making this program possible and empowering student entrepreneurship across �鶹��ý.”

At the finals held on May 9 at the Walter Dods, Jr. RISE Center, Makai Aquatics earned first place and a $10,000 cash prize sponsored by HEI and Hawaiian Electric. The venture produces captive-bred Hawaiian reef fish through a distributed network of home aquariums, helping fill the supply vacuum created by �鶹��ý’s wild reef fish collection ban.

The Makai Aquatics team includes Kent Glover, a PhD student in marine biology, Jonah Sheridan and Sarah Benimana, a PhD student in tropical plant and soil science.

Second place and a $5,000 cash prize went to Paniolo, a natural skincare brand. Founded by entrepreneurship major Jaidon Mathews and communications major Cameron Holt, the venture blends wellness and lifestyle branding with locally inspired values.

Third place and a $2,500 cash prize, sponsored by HiBEAM in honor of pioneer Billy Richardson, went to Hexcelerate, an AI-powered interview training platform designed to help workforce development programs improve job seeker confidence and interview readiness. Hexcelerate is founded by local students Lionel Derrick Roxas and Gabriel Dang, both computer science students.

In addition to the cash prizes, finalists received in-kind services such as marketing consultation from Pineapple Tweed, go-to-market strategy support from Blue Logic Labs, incorporation and financing legal services from Vantage Counsel LLC and a membership to access Hub Coworking spaces. Finalists also received mentorship, coaching and valuable feedback from experienced entrepreneurs and industry professionals throughout the competition.

This year’s finals judges included Meli James, co-founder of Mana Up; Mateo Garcia, director of investor relations at HEI; Michael Bennett, founder of Honolulu Tech Week; and Ben Godsey, president and CEO of ProService �鶹��ý.

Student Entrepreneur of the Year

At the event, PACE recognized Timothy Lum as the 2026 Student Entrepreneur of the Year, an award honoring a student whose leadership, service and engagement have made a lasting impact on the entrepreneurial community at UH.

Throughout his time with PACE, Lum participated in nearly every major program, including PACE Leaders, Kalo Grants and the UH Venture Competition. Beyond participation, he played a key role in strengthening maker-space collaborations and helping launch new AI-focused initiatives.

Cadena Ragsdale, founder of Kauaʻi Fresh Fish, experienced a turning point at the April 29 ʻĀina to Mākeke Cohort 7 Showcase at Leeward Community College’s (WVAPDC). She moved from supplying fresh fish catches to launching something new.

“Before ʻĀina to Mākeke, we were primarily focused on supplying fresh, locally caught fish to our community,” she said. “We hadn’t fully stepped into developing a branded, value-added product line yet.”

At the showcase, she introduced fish jerky under a new brand, Hook & Salt Co., inspired by the fishermen and daily catch behind her business.

“We wanted to honor that by creating a product that’s simple, flavorful, and rooted in �鶹��ý… something people can enjoy anywhere,” she said.

The program, she added, provided the structure and support to turn the idea into a market-ready product, from refining recipes to developing packaging and branding.

“Now we’re not just selling fresh fish. We’re creating something shelf-stable that extends the life and story of our local catch,” she said. “A lot of people came in unsure about fish jerky, but their reactions completely shifted after tasting it.”

The event capped ʻĀina to Mākeke, a 12-week program presented by Leeward CC‘s , WVAPDC and the �鶹��ý Ag and Culinary Alliance, helping entrepreneurs transform home recipes into retail-ready products.

About 150 attendees, including buyers, distributors, and food industry professionals, sampled locally sourced products from 15 local businesses.

University of �鶹��ý President Wendy Hensel also attended the showcase.

“I was so impressed when I first visited the center and sampled these products, I knew I had to come back for more,” she said. “What’s happening here is a powerful example of how innovation, education and local agriculture come together.”

WVAPDC Manager Chris Bailey added, “It’s inspiring to see participants not only refine their concepts but also build the confidence and connections needed to move forward. This cohort reflects the creativity and resilience of �鶹��ý’s food and product entrepreneurs.”

Other featured brands included Haliʻa Gold, �鶹��ý’s Only, Honolulu Mochi, Kenny Boy Ice Cream, Mālama Bar, Myna Trading Co., Nā Kālai Waʻa, Nourish Your Soul, ReBran, Rōmu, SAVA Provisions, Shaka Butter, Shaka Mex and Sol Food Kitchen.

Cohort 7 joins a network of more than 100 ʻĀina to Mākeke entrepreneurs statewide.

—By Devon Bedoya

University of �鶹��ý students helped reimagine an iconic local company by pitching bold new ideas for Meadow Gold Dairies �鶹��ý at a fast-paced innovation event. Hosted by UH Mānoa’s (PACE), the spring 2026 competition took place on March 28 and April 4, at the Walter Dods, Jr. RISE Center.

Community connections take top prize

The team of Danielle Grace Banggo (dietetics, UH Mānoa) and Leticia Rodriguez Gutierrez (liberal arts, Honolulu Community College) won the $2,000 grand prize. Their strategy focused on a grassroots “Community Growth Campaign” designed to be both budget-friendly and ready for immediate rollout.

The plan involves deploying Meadow Gold trucks and vans to high-traffic local venues such as the Honolulu Zoo and community marketplaces. By utilizing brand ambassadors to engage directly with families, the team aims to strengthen the bond between the iconic brand and the local community.

“Innovate 808 taught me that your background doesn’t define your ability to make an impact,” Banggo said. “It encourages you to step outside your comfort zone, share your ideas and collaborate with others to create meaningful solutions. This experience empowered me to think creatively, communicate confidently and realize that even small ideas can make a big difference in the community.”

Three other teams won $1,000 runner up prizes, and another team won the $500 innovation award. Beyond the competition, Innovate 808 is designed to connect classroom learning with real-world experience. Students worked in interdisciplinary teams to tackle an active business challenge, building career-ready skills in communication, critical thinking and creative problem-solving while engaging directly with industry professionals.

Creative solutions for a new era

Concepts pitched during the competition included:

• Lani Moo Milk Candy: A sweet extension of the company’s famous mascot
• NIL Deals: Partnering with UH athletes to reach younger demographics
• POG 2.0: New bottle designs and updated formulations for the passion-orange-guava juice

Kimia Sadeghi, sales and marketing manager for Meadow Gold, said, “I wanted to hear from the next generation and how they think of executing solutions, and that’s exactly what happened.”

Meadow Gold Dairies �鶹��ý sponsored the project and prizes.

A “sprint” across all disciplines

Facilitated by Jeff Hui, entrepreneur-in-residence at PACE, the competition is designed to put real-world problems in front of students and see how they meet the challenge through research and innovation.

“The most exciting part for us is seeing students from all disciplines—business, engineering, computer science, art, education, anthropology and food science—coming together to come up with real solutions,” Hui said.

Now in its sixth decade, the Merrie Monarch Festival draws visitors from across the state and beyond, celebrating Hawaiian culture through hula, music, and artistry. The influx of visitors also supports independent marketplaces throughout Hilo, where local businesses can showcase their work.

Two University of �鶹��ý alumni—Summer Shiigi of Ten Tomorrow and Lana Gronwald of Jules and Gem Hawaii—are vendors at the Mākeke Naniloa marketplace at the Grand Naniloa Hotel, returning to �鶹��ý Island after participating together last year.

Shiigi, a former UH Mānoa psychology student, runs and designs the resort women’s clothing brand Ten Tomorrow.

“My family is from Hilo, so being able to go and visit for work is really special to me,” said Shiigi. “It’s an exciting time. It feels very meaningful and deep and cultural.”

Gronwald, the owner and founder of Jules and Gem Hawaii, a luxury fragrance brand, graduated from UH Mānoa in 2010 with a bachelor’s degree in psychology.

“Merrie Monarch is a special time. It’s beautiful to see all the different artists that come out and all those small businesses that are truly local who come from here and have roots in �鶹��ý,” said Gronwald.

Supporting local businesses

Both businesses make their products in �鶹��ý. With customers and businesses converging in Hilo, both women are appreciative of the opportunities it presents.

“The dollars being spent all with local companies is something really beautiful,” said Shiigi. “Being able to have that hard earned dollar spent in a local community and turning it back into someone who’s based here, who has local employees, who might even make things here, I think that’s really important.”

While they were freshmen in the University of �鶹��ý at Mānoa ’ Direct Admit Program, alumnae Amber Abara (BBA ’22, MS ’24) and Morgan “Birdy” Cobb (BBA ’22, MS ’24) crossed paths and quickly became best friends. What they didn’t know then was that their friendship would later spark a business—one inspired by a vivid dream Abara had during their master of science in marketing management program.

In the dream, she saw a soap bar shaped like a gua sha (smooth tool used to massage and stimulate the skin). When she shared it with Cobb, expecting a laugh, Cobb immediately responded, “Let’s do it.” That moment became the spark for a skincare company built around a farm-to-face philosophy.

Abara and Cobb source many of their ingredients from �鶹��ý farmers they know and trust, rooting their brand in community and sustainability. They also embrace the phrase “confidence from within,” which for them means feeling grounded in who you are the moment you wake up.

Their idea was deeply personal. Both struggled with acne for years and grew exhausted by the constant stream of advice, products and online trends promising perfect skin. They wanted something simpler—clean ingredients they understood, such as coconut oil, shea butter, turmeric, coffee and honey.

“The media details every trick, product and solution for your skin,” Cobb said. “What you eat, what pillowcases you sleep on, what oils, cleansers and tools you need to fix everything. I grew exhausted trying to sort through the advice of every influencer and article on the internet. I needed a product that made my life a little simpler, with ingredients I understood.”

Using sustainable, organic and local ingredients was equally important. Abara, raised in Kāneʻohe, grew up surrounded by lush landscapes and a strong culture of eating local, while Cobb—who moved from Colorado to Oʻahu at 17—quickly embraced �鶹��ý’s deep connection between land and community. Those values, particularly transparency and environmental care, now guide their brand called .

They took their idea further when a professor encouraged them to enter a (PACE) competition. Preparing for it pushed them to refine their branding, target market and overall vision. Although they didn’t advance, the experience confirmed that their dream had real potential. Later, they applied for and won a Kalo grant through PACE, giving them the seed funding needed to launch.

“I realized that my dream of a gua sha-shaped soap bar could actually become a real business when we won the Kalo grant,” Abara said.

With their entrepreneurial spark ignited—and support from Shidler’s programs—Abara and Cobb created the product they once needed.

For the entire story and more alumni stories, see the .

The (PACE) at the University of �鶹��ý at Mānoa is launching its inaugural sustainability series, a semester-long lineup of workshops, funding opportunities and industry events focused on climate, environmental and community-based innovation.

The series is presented in collaboration with the Student Sustainability Council at UH, Elemental Impact and the �鶹��ý Leadership Forum, and brings together students, founders and professionals working across sustainability-focused sectors.

The began in February with a hands-on kokedama workshop in partnership with Hoʻilina Arrangements, introducing students to plant-based design and environmental stewardship. On March 4, PACE will host “Profit With Purpose: Building Brands That Actually Matter,” a workshop examining how companies integrate sustainability into marketing, product development and brand strategy.

Direct access to career pathways

At the center of the series is a March 10 networking event at the Walter Dods, Jr. RISE Center. The event will connect students with founders from Elemental Impact’s network. Structured networking rotations will allow students to meet each professional in small groups, followed by open networking. The format is designed to provide direct access to career pathways in climate technology, environmental innovation and mission-driven business. .

“Sustainability touches every industry,” said PACE Executive Director Sandra Fujiyama. “By bringing industry professionals and students into the same room, we are helping students see how their academic backgrounds can translate into impact-driven careers.”

Later in March, PACE will open a sustainability-focused round of its Kalo Grant program. , with a live pitch event scheduled for April 16. The grant round will prioritize ventures addressing environmental and social challenges.

The series will conclude April 21, with an Entrepreneurship Live panel in collaboration with the �鶹��ý Leadership Forum, featuring professionals whose work centers on sustainability and community leadership.

PACE, housed in the , serves students across the UH System through experiential entrepreneurship programs, mentorship and applied learning opportunities.

Crowds streamed through Leeward Community College’s (WVAPDC) on November 15, as Taste the Town Wahiawā transformed the facility into a bustling hub of local food, culture and community.

It was a welcome sign of support for value-added food innovation and locally sourced products.

“Everyone really wants to support local and see small brands succeed,” said Berklee Welsh, owner of coconut peanut butter brand Shaka Butter and a regular user of the WVAPDC kitchens. “Meeting customers at farmers’ markets, sharing my product with neighbors, and being part of Taste the Town; those are the moments that remind me of how much support I have behind me.”

The event was presented in partnership with the City and County of Honolulu’s (OER) and .

It featured an expanded version of the center’s monthly market, with more than 40 vendors offering a range of products from baked goods and pickled vegetables to locally brewed ginger beverages and specialty spreads—many of which were developed using the WVAPDC’s commercial kitchen and processing facilities.

Strengthening the community

“Our monthly market has always focused on uplifting local food producers by creating new sales opportunities and greater exposure—ultimately building a more resilient food economy,” said Chris Bailey, manager of the WVAPDC. “We’re honored to work with OER and Wahiawā Fresh to expand that vision through Taste the Town.”

Performances by the Royal Hawaiian Band, Ryugen Taiko, school groups and local musicians kept the crowds engaged. Another major draw was the cooking demonstrations by culinary innovators such as Chef Alan Wong, a Wahiawā native, whose return to his hometown brought out former classmates and family members.

Free docent-led trolley rides also introduced visitors to Wahiawā’s historic neighborhoods and nearby small businesses.

“Taste the Town was a blend of nostalgic and new, shining a light on Wahiawā’s unique history, food culture, and the innovative products emerging from our community,” said Wahiawā Fresh President Darin Uesugi.

OER Executive Director Amy Asselbaye added, “When we gather to support local producers and enjoy entertainment in the heart of Wahiawā, we are strengthening the social and economic fabric of our community.”

Taste the Town Wahiawā was sponsored by Hawaiian Electric, Beall Corporation, and Yaris Ohana, and supported by the Office of Councilmember Matt Weyer, Office of Senator Donovan M. Dela Cruz, Oʻahu Visitors Bureau, Wahiawā Town Center, Wahiawā Hongwanji Mission and Wahiawā Lions Club.

A health tech startup improving how community health workers (CHW) document client visits took the $2,000 first place prize in the second annual , hosted by the (PACE) in the University of �鶹��ý at ��ā�ԴDz�’s . The startup was one of 12 interdisciplinary teams made up of UH Mānoa students that competed in the two-week challenge.

The competition was co-hosted by , a software platform led by a Shidler and PACE alumnus, that empowers community-based organizations to address the social drivers of health. It highlighted PACE’s mission to bridge academic learning with practical, work-based problem-solving.

“Innovate 808 shows how powerful interdisciplinary learning can be when we connect students to real community partners,” PACE Executive Director Sandra Fujiyama said. “The ideas generated this year show that innovation truly thrives in collaboration.”

Interdisciplinary collaboration

The students in this year’s challenge represented 10 UH Mānoa colleges and schools. The result was a dynamic combination of technical, social and entrepreneurial ideas to support �鶹��ý’s community health workforce.

The winning team, Pear Lens, created a photo-based note capture and conversion tool that allows CHW to document client interactions more efficiently while maintaining data privacy. The team came together as four solo applicants met for the first time during the competition: Justin Paul Alejo (business), Jennifer Kawata (public administration), Biplav Paudel (business) and Ivy Vo (business).

“The competition brought together a diverse team of complete strangers to solve a complex challenge, but we quickly found our rhythm and collaborated seamlessly to propose a simple yet powerful idea,” Kawata said.

Kawehi Kea-Scott, a Pear Suite judge who used to work as a CHW, commended the team for “meeting CHWs where they are” by respecting existing workflows while introducing low-friction technology. “The fact that these students built a fully functioning prototype in just two weeks is remarkable,” Kea-Scott said.

Initially the competition was planned as a winner-takes-all prize structure, but the judges were so impressed by the presentations that three runner-up prizes were added. Each student from the following three teams won $350.

• Jayden Ronel Villanueva, Shannon Tai and Jaylyn-Kate Balon developed a tiered education and certification pathway with AI-generated feedback and mentoring for aspiring CHWs.
• Tate Goodman, Mau Tsujimura, Micah Tajiri and Lenox Covington created a machine-learning workflow tool that helps CHWs select the most effective resources for their clients.
• Logan Lee, Tristan Ta and Yeunggyun Kwon designed a referral platform that connects CHWs and clients based on shared experience and training, fostering stronger engagement.

Takeda invited the winning teams to present their solutions to his executive team and encouraged all participants to consider internships and employment at Pear Suite, as he shared that Pear Suite will be continuing its nationwide expansion after he recently raised $7.6 million in funding.

“Just try it, go out there and find problems to solve,” Takeda said. “Being able to test ideas, try new things and see what the feedback is from your customers is a great way to learn and grow.”

Teams were also mentored by Jeff Hui, PACE‘s entrepreneur in residence, who advised students to “take advantage of these real world experiences. These are the opportunities that open doors to new career paths and set you apart when you are interviewing for a job.”

The University of �鶹��ý at Mānoa launched a free artificial intelligence (AI) and data science public lecture series on September 15, with a talk by Eliane Ubalijoro, chief executive officer of the Center for International Forestry Research and World Agroforestry. Ubalijoro, based in Nairobi, Kenya, spoke on AI governance policies and ethics for managing land, biodiversity and fire.

The event, hosted at the Walter Dods, Jr. RISE Center, was organized by the (ICS) in partnership with the (PACE). It kicked off a four-part series designed to share industry and government perspectives on emerging issues in AI and data science.

“Dr. Ubalijoro’s presentation provided exciting insights on the application of AI as tools in agriculture and agroforestry happening today,” said Loreto Coloma, student in the UH graduate certificate in applied computing and associate director of admissions in the William S. Richardson School of Law. “When these tools draw upon traditional and indigenous knowledge, it guides our decision-making in ways that better align with the values of the people they affect while supporting longer-term goals. And we are also reminded that ethical data practices and community trust are paramount in being able to effectively receive and use this expert knowledge.”

All lectures are open to students, professionals and community members, providing another avenue for the public to engage with UH ��ā�ԴDz�’s new graduate certificate and professional master’s program in AI and data science. The series is tied to ICS 601, the Applied Computing Industry Seminar, which connects students to real-world applications of AI.

“This series opens the door for our students and community to learn directly from leaders shaping the future of AI and data science,” said Department of Information and Computer Sciences Chair and Professor Guylaine Poisson.

PACE Executive Director Sandra Fujiyama added, “By bringing these talks into the public sphere, we’re strengthening the bridge between UH Mānoa, industry sectors and �鶹��ý’s innovation community.”

Three additional talks are scheduled this fall:

• September 22, 12–1:15 p.m.: Rebecca Cai, chief data officer for the State of �鶹��ý, will discuss government data and AI use cases.
• October 13, 12–1:15 p.m.: Shovit Bhari of IBM will share industry lessons on machine learning.
• November 10, 12–1:15 p.m.: Peter Dooher, senior vice president at Digital Service Pacific Inc., will cover designing end-to-end AI systems.

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ICS is housed in UH ��ā�ԴDz�’s and PACE is housed in UH ��ā�ԴDz�’s .

Students from the (PACE) at the University of �鶹��ý at Mānoa partnered with a �鶹��ý Island meal delivery service to boost its growth through a new marketing strategy. Their work has helped local entrepreneur Jasmine Silverstein expand her small business, .

The company—which focuses on providing locally sourced, gluten free, fully prepared meals to customers—had primarily relied on word-of-mouth marketing. Recognizing the potential for expansion, she saw an opportunity to work with PACE’s aspiring business leaders to develop a structured growth strategy.

“The students brought fresh ideas and practical solutions that I wouldn’t have thought of on my own,” said Silverstein. “Their expertise in digital marketing, customer engagement and data tracking has already helped me take key steps toward expanding my reach.”

Led by Roma Amor Malasarte (computer science), Hokumalie Serna (marketing), Candide Krieger (education) and Emma Hsu (history), the team tackled challenges such as enhancing website functionality and streamlining the customer checkout experience. Their marketing recommendations included the implementation of A/B testing for coupon codes (trying different coupons to see which works best), exploring strategic partnerships with local gyms and wellness businesses, and refining Meals in a HeartBeet’s social media presence.

“The hands-on experience of working with a real business has been invaluable,” said Malasarte. “We’ve been able to apply what we’ve learned in the classroom to help a local entrepreneur grow her business, and that’s what PACE is all about.”

Silverstein refined her brand messaging and added extra protein options to better meet her customers’ needs. As a result, Meals in a HeartBeet has nearly doubled its meal deliveries, reaching new markets while maintaining its commitment to locally sourced, nutritious meals.

“This is a perfect example of how PACE equips students with the skills to be innovative problem-solvers and support �鶹��ý’s local businesses,” PACE Executive Director Sandra Fujiyama said. “We’re proud to see our students making a tangible impact.”

Central Pacific Bank’s (CPB) WE by Rising Tide initiative served as the catalyst for this collaboration. The initiative is designed to empower women entrepreneurs through mentorship and growth opportunities, and the PACE students are all recipients of the CPB Foundation Scholarship for Entrepreneurship. Through the initiative, the students connected with Silverstein, eager to apply their skills to a real-world business challenge.

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Fifteen high school students from a STEM-focused girls’ school in Tokyo traveled to �鶹��ý not just to learn—but to help tackle some of the islands’ toughest social and environmental issues, from reef-safe sunscreen to houselessness.

In July 2025, the University of �鶹��ý at ����ԴDz� (PACE) collaborated with Very50, a Japan-based social enterprise accelerator, to bring the group of students from Toshimagaoka Girls’ School to Oʻahu. The partnership provided a cross-cultural and problem-solving learning experience for both the students from Japan, as well as students from UH.

The week-long, rigorous PACE X Very50 collaboration encouraged students to use STEM skills to solve social and climate issues in �鶹��ý. Three student teams tackled:

• Testing strips that indicate if sunscreens brought into �鶹��ý are reef-safe
• A card game to encourage players to create personas to reduce prejudice around houseless individuals
• An app for individuals, such as hikers, who are interested in native and endemic species

To develop their solutions, students interviewed residents and tourists in English to gather information and insights. After her second field day of conducting interviews, Miu Nagase said, “We were able to interview many people on topics such as homelessness and interesting things about the cultures of those we met. I noticed my growth in opening up to talking to people.”

A UH experience

While on campus, the visiting students worked on their projects at the Walter Dods Jr., RISE Center’s coworking and maker spaces, and were treated to a visit and demonstration of marine bioacoustic equipment at Professor Camille Pagniello’s Marine Innovation Lab for Leading-edge Oceanography.

UH students (Kai Higuchi, art; Timothy Lum, computer science; Landon Momohara, marketing; Kensho Munakata, economics; Kaitlyn Tokunaga, accounting/management information systems and Japanese) assisted by identifying and pointing the students to people and places to conduct interviews; and guiding the teams through prototyping tangible representations of their solutions. On the final day, students presented their projects with demonstrations of their proposed solutions to PACE Executive Director Sandra Fujiyama.

“This collaboration helped students develop an innovative problem-solving mindset,” Fujiyama said. “They brought fresh perspectives to �鶹��ý’s challenges, and their impressive projects offer tangible steps toward meaningful local impact.”

Ryoh Sugitani from Very50 added, “The project turned out great and I am thankful to the Toshimagaoka and UH students who participated in this project! Very50 is looking forward to working with UH again in the future.”

• Related UH News story: UH innovation students mentor Japanese students in solving complex �鶹��ý issues, March 27, 2024

A partnership between the (PACE) in the University of �鶹��ý at ����ԴDz� and the (FBCH)—a nonprofit, member-based forum, housed within the Shidler College—is expanding career-ready opportunities for students by engaging with local family businesses.

“Family businesses are the foundation of our local economy, often driven by entrepreneurial spirit and innovative problem-solving,” said Sandra Fujiyama, executive director at PACE. “Partnering with the Family Business Center of �鶹��ý allows us to immerse our students in this dynamic environment, providing invaluable hands-on learning while simultaneously offering fresh perspectives and solutions to these vital businesses.”

Innovating auto accessories with Servco

In fall 2024, Sungwoo Kim, Riley Lau, Roma Malasarte, Veronica Parayno and Timothy Lum from the UH ����ԴDz� and the worked on a challenge from Servco to find new ways to grow its auto accessories business. The students examined different solutions, including 3D printed models, virtual reality visualization tools and mobile kiosks. They settled on an approach that combined new store concepts with AI based sales tools as a future look for accessory sales for Servco.

“Working with Servco taught me how essential customer research is when making business decisions,” Malasarte said. “I learned that the value of teamwork, communication and consistency can lead to big impact.”

Custom scheduling app for Malu Productions

In spring 2025, Malu Productions, an award winning entertainment company, challenged students to come up with solutions for its long-standing challenge of scheduling performers for shows. ICS students Vincent Chan, Nathan Chee and Dodie Madriaga built a custom scheduling app, specifically tailored for Malu’s unique workforce, multiple shows and diverse roles.

“What the students put together is perfect for our industry,” said Titus-Maximus Tanuvasa of Malu Productions. “We are very excited to be a part of this collaboration, and hope to participate again.”

Revamping websites to generate connections

Ben Franklin Crafts challenged a multidisciplinary team from the College of Engineering, ICS and Shidler College to reinvigorate online activity for its craft store. BJ Ramel, Aaron Ramos, Elijah Saloma and Salina Thongsisavath came up with a strategy to create more online communities and activities for crafting. They re-envisioned a website that was centered around finding new projects, joining classes and connecting with other crafters.

PACE recognized the Ben Franklin Crafts team with the Tora and Choko Miyasato Award, funded by Shidler alumnus Al Miyasato in honor of his grandparents, to highlight the importance of collaboration across disciplines.

PACE and FBCH teamed up with UH’s IT Leap-Start Experience Excelerator Program to help the �鶹��ý Children’s Discovery Center. Adrienne Kaneshiro, an ICS student, helped to overhaul the center’s website. She migrated the entire website to a new platform, which made it faster and more user friendly.

The vision and dedication of PACE Entrepreneur-in-Residence Jeff Hui and FBCH Program Manager Cara Sawai-Mangan were pivotal in establishing this collaboration.

“Witnessing students from diverse backgrounds tackle complex business challenges and deliver tangible solutions underscores the immense potential that exists when academia and industry collaborate,” said Hui. “This collaboration not only equips our students with essential skills but also injects fresh perspectives and innovation into our local business community, paving the way for future collaborations and mutual growth.”

Companies interested in participating in future semesters are encouraged to connect with PACE at pace@hawaii.edu.

Leeward Community College is hosting two unique workshops at the Wahiawā Value-Added Product Development Center (WVAPDC), home to the only High Pressure Processing (HPP) machine in �鶹��ý.

A public event on July 17 and a University of �鶹��ý Community College summit on July 18 will showcase how UH, local producers and entrepreneurs can collaborate with WVAPDC to build a more resilient local food system using state-of-the-art preservation and processing technology.

�鶹��ý High Pressure Processing Summit—July 17

Open to the UH community and the public, the state’s first HPP Summit will introduce attendees to this breakthrough preservation method that enhances food safety, extends shelf life and supports development of minimally processed, preservative-free products.

Presented with global HPP leader Hiperbaric, the event includes live demos, packaging and regulatory sessions, business case studies, and networking with industry experts.

“As the only facility in �鶹��ý equipped with an HPP machine, we are thrilled to open our doors and share how this technology can revolutionize the way our food is made, packaged and preserved,” said Chris Bailey, WVAPDC manager.

Speakers include Bailey, Leeward CC Chancellor Carlos Peñaloza, State Sen. Donovan M. Dela Cruz, and Hiperbaric experts Mario González-Angulo and Daniela Soto Castro.

“This summit highlights Leeward’s commitment to equipping �鶹��ý’s food innovators with state-of-the-art technology that enables them to expand into new markets with an extended shelf-life and premium offering,” said Peñaloza.

Tickets for July 17 are $100 before June 15 and $200 after. .

UH Community College Product Development Summit—July 18

This invite-only session for UH Community College faculty, staff and leadership will focus on how other campuses across �鶹��ý will support value-added food innovation initiatives with educational programs and processing equipment, with WVAPDC as a resource hub for the larger effort.

It includes sessions on food concepts, equipment, regulatory pathways and shared resources.

A notable example is ʻĀina to Mākeke—a 12-week food business course that equips participants with the skills to scale home recipes into market-ready food products. To date, 75 local small businesses have completed the program, and many have expanded their locally sourced products to shelves in major retailers.

—by Devon Bedoya

Nine University of �鶹��ý faculty members were celebrated for transforming their classrooms through entrepreneurial thinking at a May 16 showcase hosted at the Walter Dods, Jr. RISE Center.

The event marked the culmination of the inaugural season of the , a year-long professional development initiative designed to help faculty integrate experiential learning, entrepreneurship and engineering design into their curricula.

“These frameworks are designed to help students develop critical skills for the modern workplace, preparing them to grow into innovative, problem-solving contributors to society,” (PACE) Executive Director Sandra Fujiyama said.

The faculty members in the inaugural cohort—from disciplines such as architecture, business, esports and nutrition—were awarded digital badges, certificates and stipends in recognition of their efforts to reshape how UH students learn.

Student wins reflect faculty impact

EL3vate participants Associate Professor Kacie Ho (), Assistant Professor Yasushi Ishida () and Assistant Professor Xiaodan Mao-Clark ( in the ) introduced their students to PACE business and innovation competitions. Ho and Ishida’s students were among the awardees in the Innovate 808 competition with their kimchee and marinara flavor chip seasonings and an architectural storefront makeover, respectively.

“I’ve had the privilege of coaching Kalo Grants student entrepreneurs for over a year now, and their creativity, expertise and passion for their community continue to inspire me,” Mao-Clark said. “Their projects not only drive my teaching to foster an entrepreneurial mindset in the classroom but also propel my research to improve community sustainability.”

Collaborations spark cross-campus creativity

In addition, Ishida partnered with a UH Maui College faculty member on a Lahaina-focused course initiative, blending design and business perspectives. In a separate collaboration, Mao-Clark worked with a UH Hilo faculty member on an initiative where students engaged with the community, strengthening their learning experience through real-world connections.

“From using the PACE 3D printer to create a scale model of Lahaina for my ‘Rebuilding Lahaina’ seminar, to students in the capstone studio clearly communicating their designs with printed models, hands-on tools make a significant impact,” Ishida said. “I’m eager for more opportunities like Innovate808 that allow our students to connect their unique skills outside the university setting.”

Gaming meets entrepreneurship

UH Esports students are gaining invaluable entrepreneurial skills and industry connections through a dynamic collaboration between Nyle Sky Kauweloa (UH Esports director and UH ����ԴDz� specialist faculty for interdisciplinary studies) and PACE.

“Over the previous three years, PACE has been critical with expanding support for the UH Esports program by giving our esports players, student leaders and video game community a broader vision of how to align their interests in digital games and entrepreneurship,” Kauweloa said. “With our new UH Esports arena opening up soon (right across the street from PACE), there is more to come!”

PACE, housed in the Shidler College of Business, continues to lead systemwide efforts to foster entrepreneurship and innovation in education. Faculty interested in future opportunities, including the EL3vate program, can find more information at this . The EL3vate program is a collaboration between PACE, and Maui Economic Development Board.