University of �鶹��ý leaders, alongside more than 180 representatives from government, private sectors, and community organizations, gathered for the 4th annual on December 8 and 9 to explore strategies to build a stronger, more accessible and disaster-resilient food system.

The UH Ke Ō Mau Center, its priority food system planning initiative (THFST), and affiliated faculty played a central role in sponsoring and organizing the event, and in guiding key discussions on planning, community education, and research. This work involves partners across the UH System, including UH West Oʻahu, UH System’s Ke Ō Mau Center for Sustainable Island Food Systems, UH ����ԴDz�’s College of Tropical Agriculture and Human Resilience (CTAHR), Leeward Community College and Kapiʻolani Community College. CTAHR Dean Parwider Grewal, UH West Oʻahu’s Albie Miles and UH ����ԴDz�’s Noa Lincoln hosted a dedicated session on developing a collaborative research agenda to advance food system resilience in �鶹��ý.

“Food system resilience is the capacity to absorb, adapt to, and recover from disruptions while ensuring equitable access to nutritious food,” said Miles, associate professor of Sustainable Community Food Systems. “It depends not only on physical assets like storage and supply chains, but also on strong social infrastructure — the relationships, networks, institutions, trust and coordination. The 2025 Food System Summit was designed to help build this essential social infrastructure.”

A led by UH researchers reveals a critical gap in disaster readiness across �鶹��ý, with only 12% of households meeting the State of �鶹��ý‘s recommended levels of emergency stockpiling of food, water and essential medicine. This low compliance signals significant vulnerability should a major supply–chain disruption or other disaster occur.

This year’s summit focused on preparedness came at a critical time for the state. Held at the Wahiawā Value-Added Product Development Center, the event centered on, “Food System Resilience and Disaster Preparedness.” Panels and showcases offered frontline perspectives, including lessons learned from the Lāhainā wildfires and the Oʻahu Feeding Task Force. Discussions highlighted new developments and challenges in state-level planning and policy, emergency food distribution and opportunities to strengthen local production and shelf-stable emergency food availability.

The summit emphasized that building a disaster-ready food system requires awareness, planning, coordinated action, sustained investment and shared responsibility, noting that �鶹��ý has the expertise and community leadership to make it a reality.

The University of �鶹��ý is leading global scholarship on food system transformation with the completion of a major open access e-book, , published in .

The research topic brings together 29 peer-reviewed articles from more than 150 scholars across the globe, exploring how food systems influence at least 16 of the 17 United Nations Sustainable Development Goals (UN SDGs).

The research findings are particularly relevant in �鶹��ý, where , , and highlight the urgent need for integrated agri-food system research, education, planning and policy strategies.

“The publication of this research topic and its open access e-book marks a significant milestone in advancing the science and practice of food-system transformation toward the UN SDGs,” said Albie Miles, associate professor of sustainable food systems at UH West Oʻahu and the project’s leader. “We hope the collection will support progress toward a more equitable, sustainable and resilient food system in �鶹��ý and around the world.”

The collection was co-edited by Miles and Travis Idol, professor at UH ����ԴDz�’s College of Tropical Agriculture and Human Resilience. They worked alongside an international editorial team.

Important UH contributions include an article that develops a for monitoring food security indicators to measure progress toward SDG 2: Zero Hunger. Another article documents the need for a (NCOP) for food-system planning and implementation that directly informed the creation of the NCOP now underway at the .

As an open access e-book, the full collection is freely available to researchers, educators, policymakers, and community leaders worldwide.

The University of �鶹��ý is a key partner in the new Central Oʻahu Agriculture and Food Hub that broke ground in Wahiawā on November 14. Led by the state Department of Business, Economic Development and Tourism (DBEDT) and the Agribusiness Development Corporation (ADC), the project brings together the UH Mānoa (CTAHR) and the UH Community College System with other state agencies.

“The food hub is an important step on the path to �鶹��ý’s food self-sufficiency and we are honored to contribute,” said CTAHR Dean Parwinder Grewal. “It will be helping farmers and entrepreneurs manufacture their innovative food products from local fruits, vegetables, and proteins.”

The Whitmore Village complex will serve as an innovation base to provide manufacturing and industry services at a commercial scale, boost local food sustainability, and enable local entrepreneurs to export globally.

“From Kona to Kekaha, and Hilo to Hāna, the Food and Product Innovation Network can strengthen �鶹��ý’s local food systems and economy for generations to come,” said Senate Ways and Means Chair Donovan Dela Cruz.

Other partners in the complex include the �鶹��ý Department of Education (HIDOE) and the Department of Law Enforcement.

As part of the complex in Whitmore Village, HIDOE is constructing a Central Oʻahu Regional Kitchen on ADC–owned land. The facility will serve as a statewide model for regional hubs that connect local farms to school cafeterias as part of the state’s farm–to–school initiative.

First Lady Jaime Kanani Green noted how the Central Oʻahu Agriculture and Food Hub and HIDOE kitchen concepts will provide healthy affordable meals to all public school students.

Two University of �鶹��ý–West Oʻahu researchers, Konstantinos Zougris and Albie Miles, are guiding the future of sustainable food systems through their recent study in , which offers a roadmap for national cooperation.

“” highlights the necessity of a coordinated national network to advance sustainable agriculture, food security and public health. Drawing on successful initiatives around the country, the research outlines pathways for uniting state and regional efforts to address systemic issues in agri-food systems.

“This research sets the stage for a unified approach to building resilient, equitable and sustainable food systems,” said Miles.

Through interviews with 25 experts and surveys with 35 practitioners across 18 states, the study identifies critical factors for a robust National Community of Practice (NCoP). These include knowledge sharing, policy advocacy and developing scientific metrics for progress. Key challenges, such as funding, shared governance and integration with state agencies, were also noted. Despite these hurdles, participants overwhelmingly supported collaboration to enhance sustainable food system planning.

The study is part of a special research topic on , edited by Miles, UH ����ԴDz� Professor Travis Idol and an international team of scholars. It also builds on previous efforts by Michigan State University’s Center for Regional Food Systems.

Miles intends to have representatives involved in food system planning efforts in �鶹��ý contribute to the development of and participate in the NCoP.

University of �鶹��ý at Mānoa’s Noa Lincoln earned the federal government’s highest honor for up-and-coming researchers. Lincoln, an associate professor of Indigenous Crops and Cropping Systems at the (CTAHR) was awarded the Presidential Early Career Award for Scientists and Engineers (PECASE) by former President Joe Biden.

Lincoln is a nationally recognized expert in the field of agroecology, which encompasses all aspects of sustainable farming.

“I’m grateful that this work in agroecology is being acknowledged nationally,” Lincoln said. “There are many amazing people working in this field, and I hope this award helps to bring further recognition to the importance of Indigenous knowledge and practices.”

works closely with various communities and farmers to support sustainable and just food systems, with his research contributing to national and international advocacy. PECASE winners have already demonstrated their success in their field of expertise as well as in integrating research and education.

CTAHR Dean Parwinder Grewal noted, “Noa Lincoln’s work is part of our mission to help local communities grow more fruits, vegetables, and proteins. We are honored by his contributions to agroecology and this well-deserved award from the highest level of government.”

The award recognizes Lincoln’s exceptional potential for leadership and innovative research early in their scientific careers. The PECASE is conferred each year at the White House following recommendations from participating agencies, including the National Science Foundation.

• Related �鶹��ýNews story: New �鶹��ýcenter aims to transform agri-food systems

�鶹��ý agroecology champion

Lincoln has more than 50 scientific articles, a book on Hawaiian sugarcanes, two edited volumes, multimedia extension materials, and provided interviews for hundreds of news articles and documentaries and is also deeply involved in the application of community resource management. He is the president and founder of , a demonstration farm restoring traditional agroforestry methods, and the production advisor and a board member of the , a farmer-owned cooperative focused on the mid-tier value chain of several indigenous crops.

Lincoln is also the co-founder and chair of the community-based organization that owns and operates the , which preserves rare Native Hawaiian plants as well as traditional crop varieties. He sits on several boards of community-based nonprofits, such as and , and governmental advisory boards, such as the .

He is working to expand the scale and impact of his work at the to establish the . Along with UH West Oʻahu Professor Albie Miles, this new center seeks to empower transformative initiatives aimed at �鶹��ý’s food system.

About 200 attendees gathered at the University of �鶹��ý–W����� Oʻahu in December for the 3rd Annual �鶹��ý Food System Summit, hosted by the Transforming �Ჹ�ɲ���ʻ��’s Food Systems Together (THFST) initiative. The summit spotlighted strategies to end hunger, promote equity, and strengthen �Ჹ�ɲ���ʻ��’s food system resilience.

“Recognizing food as a human right transcends political and economic ideologies,” said Albie Miles, THFST co-director and UH West Oʻahu associate professor of Sustainable Community Food Systems. “It speaks to the core values of human equality, aloha and kuleana (responsibility) that define us as a moral society.”

Participants included agriculture professionals, policymakers, food access coordinators, nonprofit leaders, kūpuna (elders) and youth. Together, they explored solutions such as universal free school meals, expanding SNAP benefits, and integrating “food is medicine” programs into healthcare.

“The consequences of hunger extend far beyond the dinner table—it impacts health, education and community well-being,” said Gov. Josh Green, in a video address. “This summit is a crucial step toward achieving a hunger-free �鶹��ý.”

Attendees also discussed legislative priorities for 2025, offering input on the interagency food system plan led by the �鶹��ý Department of Agriculture.

THFST, supported by the U.S. Department of Agriculture, W.K. Kellogg Foundation and other partners, fosters statewide collaboration to build a robust and sustainable food system. This year’s summit renewed calls for collective action to combat food insecurity across the islands.

For more information about the summit and its initiatives, visit . Event photos are available in the UH West Oʻahu , and additional highlights can be found in the .

—By Zenaida Serrano Arvman

Four University of �鶹��ý campuses have been awarded a $1.5-million grant for the Huakaʻi ʻIke ʻĀina (HIʻA) Project to strengthen Native Hawaiian-serving institutions through advancing food and agricultural sciences.

The HIʻA Project aims to address systemic challenges that students face, from financial obstacles to cultural and institutional barriers. Through direct financial support, including scholarships and travel opportunities, the program seeks to empower these students to become future leaders in �鶹��ý‘s food systems. By providing opportunities for huakaʻi (educational journeys) and experiential ʻāina-based learning, the initiative aims to provide education grounded in cultural relevance and place-based knowledge.

The from the U.S. Department of Agriculture was awarded to , , the (CTAHR) at and .

Fostering collaboration, partnerships

The multi-institutional effort will focus on providing direct financial support to allow underrepresented students to focus on their education without financial strain; conducting experiential learning through ʻāina-based learning activities and cross-campus huakaʻi (travel); integrating Indigenous and traditional ecological knowledge into food systems education; demystifying the path to graduate school through mentoring and targeted support; and fostering cross-campus collaboration and course articulations.

HIʻA will also foster partnerships with community-based organizations actively involved in food-system education, including: , , , , , , , and .

“We’re creating a community supported view, vision and future for �鶹��ý‘s food systems,” said Matthew Kekoa Lau, project lead and an assistant professor at UH West Oʻahu.

Building educational pathways ʻauwaii

Aligned with the mission of UH as a Native Hawaiian place of learning, the HIʻA Project will enable the formation of a multi-institutional coalition dedicated to the development of an educational ʻauwai—a collaborative pathway that nurtures and supports students throughout their academic and leadership journeys.

The coalition includes key faculty members from across the UH system:

• UH West Oʻahu-Lau and Co-PI Albie Miles
• Leeward CC-Co-PI Daniela Elliott
• UH ����ԴDz� CTAHR-Co-PI Noa Kekuewa Lincoln
• �鶹��ý CC-Co-PI Lew Nakamura

By building an educational ʻauwai, the program will ensure that the pathways to higher education, leadership and sustainable food system innovation are open and accessible to Native Hawaiian, Pacific Islander and Alaskan Native students. This effort is supported by the recently launched Ke Ō Mau Center for Sustainable Island Food Systems, a research, education, planning and policy hub focused on improving the local food system in �鶹��ý.

How food is grown, distributed and consumed around the world has an enormous toll that hits the environment and communities worldwide. A 2023 report by the United Nations Food and Agriculture Organization found that the world’s current agri-food systems impose hidden costs equivalent to over $12.7 trillion a year, or 10% of the global gross domestic product. The hidden costs lead to unhealthy diets, leading to obesity and chronic illnesses that take employees away from work.

The challenges of these agri-food systems has inspired the University of �鶹��ý to create the Ke Ō Mau Center for Sustainable Island Food Systems to focus on improving the local food system in the islands.

Worldwide, low-income countries suffering from poverty and undernourishment are especially impacted. Agricultural production is also degrading ecosystems through land-use changes, biodiversity loss, freshwater resource exploitation, soil erosion, greenhouse gas emissions, and water pollution from fertilizers and pesticides.

Developing sustainable agri-food systems can play a crucial role in achieving socio-ecological health, equity, resilience, and sustainability, supporting the UN Sustainable Development Goals (SDGs).

Holistic and collaborative solutions

These pressing global issues, along with local food system challenges, have led to the development of the UH Ke Ō Mau Center for Sustainable Island Food Systems. The soon-to-be research, education, planning, and policy hub will focus on improving the local food system in �鶹��ý.

Led by Associate Professor Albie Miles and Associate Professor Noa Lincoln, the center will be a cross-campus and community-engaged collaboration addressing pressing problems in food and agriculture in �鶹��ý and beyond.

Examples include Miles’ collaborative food system planning effort with the �鶹��ý Public Health Institute that is funded by the U.S. Department of Agriculture Regional Food Systems Partnerships Program and the W.K. Kellogg Foundation. Throughout the last three years, this project has convened thousands of food system stakeholders around the state and increased legislative engagement through the annual �鶹��ý Food System Summit.

Lincoln’s collaboration with the �鶹��ý Food Hub Hui has supported data analysis, impact measurement, and public awareness, leading to financial support for the continued growth of �鶹��ý food hubs.

“With significant hidden costs and the growing risk of climate destabilization, we need to work toward healthy, equitable, resilient, and sustainable food systems,” Miles said. “Integrated research, education, and planning are essential to inform public policy and private-sector investment toward transforming our food system.”

For more, . Noelo is UH’s research magazine from the .

Bryceson Gregory Kealiʻiwiwoʻoleikamaunakiʻekiʻe Tugade is hoping to convey some important messages as a student speaker at the ’s commencement ceremony on December 9.

Always seek the “more” in life. Remain curious. Give back to your community. And one of the most valuable messages: Utilize education as a key tool for attaining personal growth and breaking down barriers.

Tugade, 23, of Aliamanu, will receive a bachelor of applied science with a concentration in (SCFS) at .

“As a first-generation college student, this means the world and so much more,” said Tugade, who is Filipino, Native Hawaiian and Chinese. “This upcoming graduation stands as a testament to my family, peers and larger community that education can be a key driver in overcoming and breaking perceived barriers.”

Emerging leader

After graduating from Radford High School in 2018, Tugade enrolled at , where he graduated in spring 2021 with an associate in science in sustainable agriculture—becoming the first in his family to receive a college degree. He then transferred in fall 2021 to UH West Oʻahu in pursuit of a bachelor’s degree.

“I was initially scared of the prospect of advancing my education,” Tugade said. “However, with staff and faculty assistance, I was not only becoming increasingly confident in my ability to perform within an academic realm, but pursuit of opportunities elsewhere was not met with doubt.”

Tugade has thrived—academically, professionally and personally—during his time at UH West Oʻahu. He found mentors in Albie Miles, his academic advisor and an associate professor in the SCFS program, as well as Indrajit Gunasekara, co-founder of the (cultural agroforestry) movement and UH West Oʻahu financial aid officer, whom Tugade calls, “my aya (older brother in Sri Lankan).”

Gunasekara said Tugade’s passionate commitment to the Aloha ʻĀ���Բ� (love of the land) movement is very inspiring to many.

“He’s always driven to expand his understanding of the work we do with the perspective of Indigenous understanding of where his roots belong, as well as making meaning within the framework of scientific theoretical engagement,” Gunasekara said. “He is a remarkable person, a highly intelligent and deep thinker who’s always ready to step in and to support whenever, whatever capacity the help is needed.”

Miles said Tugade has proven to be an exceptional multidisciplinary food system scholar.

“He has a keen interest in the biophysical sciences, working on the genetics of Polynesian introduced crops with mentors at UH ����ԴDz�, while excelling in his understanding of the root causes of many of the challenges we face in the food system of �鶹��ý and beyond,” Miles said.

‘For my dad’

Tugade aspires to earn a master of science degree at UH ����ԴDz�, and eventually a PhD in tropical plant and soil sciences.

“I plan to continue addressing the layers of work that must be done to identify the current environmental, agricultural and social obstacles we face in �鶹��ý, and strive to find solutions to assist and serve my community,” Tugade said. “By blending my understanding of science and Indigenous Hawaiian knowledge, I can help my community to reclaim control of our local and traditional food systems for health and livelihood.”

Although Tugade didn’t always see himself pursuing a degree as he was growing up, the prospect of higher learning was always a conversation in his household, and his father emphasized the value of education. His family would participate in fundraising events for students in his father’s barrio (town) of Bacar, Magsingal, in the Ilocos Sur region of the Philippines.

“During this semester, my resilience was tested once more—my father unexpectedly passed away this October from an advanced stage of TB,” Tugade said. “From grieving with my ʻohana, to focusing on graduation, and navigating a world without him, I hope to embody resilience and the significant role education can play in our lives.”

He added, “This upcoming graduation is for my dad.”

For more visit .

—by Zenaida Serrano Arvman

For years, �鶹��ý’s food system has been on the precipice of crises. Around 90% of �鶹��ý’s food is imported, and, as of 2021, almost half of all families in the state reported experiencing some level of food insecurity. The COVID-19 pandemic, the wildfires in Lahaina and recent statewide data have shown that �鶹��ý is profoundly unprepared for natural disasters. Moreover, recent analysis has found that fires and natural disasters in �鶹��ý are increasing.

That’s why the (THFST) initiative is hosting its , December 14–15, at the .

“Meaningful change to the agri-food system of �鶹��ý is critical in meeting our health, equity, resilience and sustainability goals as a state,” said Co-organizer Albie Miles, an associate professor of at UH West Oʻahu. “The annual food system summit is a key forum where important food policies are discussed among elected officials and diverse stakeholders from across the islands.”

THFST is a partnership of public and private agencies that aims to invest in the development of a healthy, equitable and community-based food system for �鶹��ý is an opportunity to create a new agricultural economy that is more resilient to the climate crisis, increases food security, improves public health and nutrition, and restores �鶹��ý’s significant biocultural resources.

Registration for the summit is closed, however, the event will be and will feature remarks from U.S. Rep. Jill Tokuda, state elected officials and others.

Other summit co-organizers include Mahina Paishon-Duarte, co-founder and chief executive officer of Waiwai Collective, Roella Foronda, programs director of �鶹��ý Public Health Institute, and other community partners and organizations.

With a recent $540,000 invested in University of �鶹��ý programs and students, to create partnerships with community groups and to promote sustainability, has raised its total philanthropic giving to UH to more than $2.3 million. The latest investments align with the Honolulu-based Native Hawaiian Organization’s mission to aloha ʻāina (love the homeland) by supporting the teaching and preservation of �鶹��ý’s lands and oceans.

The new gifts from the Alakaʻina Foundation create opportunities for and with on the Leeward Coast and for and in Windward Oʻahu.

“We feel it’s important not only that the young men and women of �鶹��ý have the skills they need to be effective leaders, but that they have the competencies our communities need for a sustainable future,” said Alakaʻina Foundation Executive Director Kimo Bacon. “We hope that many lives will be improved through our partnership, and we will keep our �鶹��ý moving forward.”

The three recently funded programs are:

• UH West Oʻahu: Alakaʻina Foundation Sustainable Food Systems Scholarship
• Leeward CC: Waiʻanae Moku Summer Bridge
• Windward CC:

The Alakaʻina Foundation has supported other UH programs, such as the ’ Online Associate in Arts Degree Program, the Ka Haka ʻUla O Keʻelikōlani College of Hawaiian Language, the Digital Bus Program and scholarships for Kauaʻi CC students transferring to the UH Mānoa , as well as students enrolled in Kauaʻi CC’s Electronics Technology program.

“We are grateful for Alakaʻina Foundation’s innovative system-wide approach to giving,” said Tim Dolan, UH vice president of advancement and CEO of . “This focus on sustainability, especially food security, will benefit generations of �鶹��ý students.”

The Alakaʻina Foundation Family of Companies disburses profits from its seven government service firms to nonprofit activities that benefit the Native Hawaiian community, primarily the youth of �鶹��ý.

Food systems are at a critical crossroads, confronting multiple biophysical, social-economic and ethical challenges, including climate change emissions and impacts, environmental degradation, loss of biological and cultural diversity, malnutrition and negative public health outcomes, social inequality, exploitation of human labor and non-human animals, and longstanding food insecurity at the national and international levels. The United Nations'(UN) 2030 agenda for sustainable development provides a framework of (SDGs) aimed at addressing these social and ecological externalities and building a more healthy, resilient, equitable and sustainable world.

The food and agriculture sector has a direct or indirect influence on 13 of the 17 UN SDGs, making transformation of the food system both urgent and essential. Associate Professor Albie Miles and Professor Travis Idol are serving as associate editors for a new special research topic in , and are putting out a call for manuscripts about .

“Which foods we produce, how we produce them and who has access underpins many of the critical ecological, social and public health issues we face as a society,” Miles said. “This special research topic of Frontiers in Sustainable Food Systems is designed to gather leading-edge scholarship on how agri-food systems may best be planned, managed, monitored and adapted to realize the UN Sustainable Development Goals.”

The topic will focus on the centrality of food system transformation in achieving the UN SDGs, as well as the key strategies, models, opportunities and obstacles associated with this process.

Miles further stated that the special research topic has direct relevance to the , the statewide commitment to achieve �鶹��ý’s sustainability goals, and the locally driven framework to realize the United Nations Sustainable Development Goals.

The deadline to submit abstracts is November 1 and the deadline to submit manuscripts is March 31, 2024. . Miles is also serving as specialty chief editor of the section in the journal.

The Oʻahu Good Food Pledge—signed by government leaders and representatives from more than 20 hotels and restaurants, including a University of �鶹��ý at ����ԴDz�’s faculty member—builds on previous research and community efforts by several UH experts.

Professor Jerry Agrusa was one of the leaders who signed the pledge, committing to buy more from local farmers. Experts said this is the next step forward in growing more fruits, vegetables and proteins in �鶹��ý and reducing the amount of imported food, which currently stands at 85% of all food consumed in the islands.

Agrusa spoke alongside Honolulu Mayor Rick Blangiardi, �鶹��ý Lt. Gov. Sylvia Luke and Kahala Hotel General Manager Joe Ibarra. The pledge signing was held prior to the Oʻahu Good Food Show at the �鶹��ý Convention Center on February 7. The event connected hotels with local farmers and entrepreneurs to create new opportunities for local farmers to sell to influential hospitality buyers.

UH tourism, ag research

Agrusa was invited to speak at the event because of his continued support of regenerative tourism. He published research papers on tourists’ willingness to pay more for locally-sourced foods in �鶹��ý and residents’ views on regenerative tourism.

“I believe the results of our study have validated to local restaurants and hotels that tourists are willing to pay and pay more for locally grown products, and that being sustainable does matter and tourists are willing to pay for it,” Agrusa said. “There is an old saying ‘Put your money where your mouth is.’ The results of our study confirm that for the U.S. mainland tourists visiting �鶹��ý.”

The purchasing program is engaging with key partners from government and private entities to facilitate purchasing and procurement of locally, sustainably and equitably produced food. The program is a product of the initiative, which several UH faculty members are a part of, including UH West Oʻahu Assistant Professor of Sustainable Community Food Systems Albie Miles. This initiative aims to build statewide capacity and pave the way for more sustainable and resilient food systems, especially in times of crises.

The Oʻahu Good Food Show is focused on supporting the local agriculture and food industry, which aligns with one of the actions in the community-based Oʻahu Destination Management Plan (DMAP). The Oʻahu DMAP was developed by the �鶹��ý Tourism Authority in partnership with the City’s Office of Economic Revitalization, the Oʻahu Visitors Bureau and other sectors and government agencies that voiced the importance of our tourism industry prioritizing “buying local.”

“For every dollar spent on local food in �鶹��ý, there is a return of $1.60 to the local economy,” Blangiardi said. “That’s an investment worth making. I am most appreciative that the hospitality industry is stepping up to the local food plate to help improve Oʻahu‘s economy.”

The School of Travel Industry Management is housed in the .

U.S. Sen. Mazie K. Hirono visited the on January 12, and spoke with students, alumni, faculty, staff and administrators about initiatives in sustainable food and agriculture, food security, digital media, labor education and research, and more.

As part of her visit, Hirono toured , , and the new .

“For the last decade, UH West Oʻahu has steadily worked to expand the programs, resources, and support available to its students,” Hirono said in a release. “They have demonstrated their commitment to creating opportunities to enable all students—particularly underrepresented students—to receive a quality post-secondary education.”

• Related UH News story: U.S. Sen. Hirono visits UH West Oʻahu, meets students, November 18, 2022

During Hirono’s tour of the māla (garden), she met with Albie Miles, assistant professor of , and discussed the program, which prepares students for jobs in the sustainable food and agriculture sector. Hirono also spoke to Manulani Aluli Meyer, Konohiki of Kūlana o Kapolei (director of Indigenous education), and Indrajit Gunasekara, financial aid officer, about their NiU NOW!/Uluniu Project movement, and planted an ʻulu (breadfruit) tree in the Uluniu Grove beside the māla.

Her next meeting was with William Puette, director of the (CLEAR), which is designed to provide labor education, research and labor-related programs to workers, their organizations and the general public. CLEAR recently established a .

Hirono then visited ʻUluʻulu, the state’s official archive for moving images, where she spoke with staff about the digital preservation work they do with audiovisual materials sharing �鶹��ý’s culture, traditions and collective memory.

Finally, Hirono toured the new ACM Student Production Center with Chris Lee, founder and director of the ACM System; Sharla Hanaoka, director of ; and students and alumni, who shared the work they are doing within the hub for creative media education throughout the ACM System.

Hirono also stopped by and briefly spoke at two events on campus: a board meeting for Pacific Islanders in Communications, a national nonprofit media arts organization whose board of directors represent �鶹��ý, Guam, American Samoa and public television entities; and the �鶹��ý Food Systems Summit, where participants brainstormed ideas for food system transformation and policy ideas for implementation during the 2023 state legislative session.

“UH West Oʻahu offers diverse programs in promising fields that can contribute to �鶹��ý’s economy, such as creative media and agriculture, and I enjoyed learning more about these initiatives,” Hirono said. “I will continue working to support �鶹��ý’s colleges and universities, as well as the students they serve.”

For more, go to .
—By Zenaida Serrano Arvman

To address the gap in state-level food system planning and policy, researchers across the University of �鶹��ý System are facilitating the development of the first collaborative statewide food system planning effort. �鶹��ý has never had a comprehensive state plan to guide the development of food and agriculture. Experts argue that the negative consequences of not having a statewide vision and strategy for the future of food has become increasingly clear.

“The lack of food system planning was highlighted by the many food system issues that emerged during the COVID-19 pandemic, including exacerbated household food insecurity, the lack of economic diversification and inadequate disaster preparedness in �鶹��ý,” said Noa Lincoln, associate researcher and lead of the in the ’s . “It validated what many community members and scholars have stated for decades: there is an urgent need for food system change, and a detailed plan, appropriate investment and new forms of food system governance to facilitate that change.”

UH’s efforts are spearheaded by Albie Miles, assistant professor and director of the program at . The collaboration brings together UH faculty, key state agencies, elected officials, private enterprise, non-profit organizations, consultants and community leaders across the food, agriculture and public health sectors. Their efforts are part of —a U. S. Department of Agriculture-funded initiative that seeks to build statewide capacity to develop a healthy, equitable, sustainable and , especially in times of crisis.

Over the last two years, UH faculty and community leaders have developed a range of about the food system of �鶹��ý and are now seeking to craft, through a participatory process, a stakeholder-informed Integrated State Food Policy Framework for �鶹��ý that addresses seven major food system themes and 18 food system planning elements, such as household food insecurity, biocultural restoration and climate change resilience. The document will also serve as a blueprint for promoting Indigenous and cultural foodways.

Miles said, “The completed Integrated State Food Policy Framework for �鶹��ý is designed as a living document to be updated periodically and aims to bring new and existing food policies, strategies and investment recommendations under a common ‘roof’ and to focus them on clear and consistent objectives and drive food system change toward measurable goals consistent with and multiple food and agriculture related .”

UH leaders include Miles, Lincoln, and Kamuela Enos, director of the UH System . Subhashni Raj, a UH ����ԴDz� assistant professor in the College of Social Sciences with expertise in food system planning, recently joined the initiative.

Raj said, “Functioning food systems are critical for community health and well-being, and most American cities were ill-equipped to manage deficits in the food system during the peak of the COVID-19 crises.”

The Transforming �鶹��ý’s Food System Together initiative and the work on the Integrated State Food Policy Framework for �鶹��ý are funded by the U.S. Department of Agriculture , the �鶹��ý Institute for Sustainable Community Food Systems at UH West Oʻahu, the W.K. Kellogg Foundation, Kamehameha Schools and the , among many others. The plan is expected to be completed by the end of the year.

Special edition: Frontiers in Sustainable Food Systems

Miles and Lincoln also were involved in a consortium of leading food system researchers from around the world that recently completed a special edition of a leading open-access food system journal on the topic of food system resilience and equity in an era of global environmental change. Miles served as senior editor for the project .

The highly successful volume had already garnered more than 99,000 views by the beginning of October. The volume includes covering such topics as land tenure reform, economic consolidation, sustainability indicators, biocultural diversity, urban agroecosystems, food sovereignty, human rights, and the role of traditional ecological knowledge in achieving food system resilience and equity. Raj was the lead author for “.”

Editor’s note: The federal government withdrew grant funding for this research in 2025.

A team of University of �鶹��ý at ����ԴDz� researchers is the scientific/creative lead on an up-to $40-million U.S. Department of Agriculture (USDA) grant to assist �鶹��ý farmers, ranchers and foresters in implementing sustainable, climate-smart practices and establishing stronger markets that live beyond the life of the grant for locally produced, healthy food and forest products.

The grant funding will be administered through the Pacific Islands and West Coast Division, based in �鶹��ý, managed by Lynker’s Christopher Hawkins. A sub-award of at least $10 million is going to the UH ����ԴDz� (CTAHR). CTAHR associate professor Susan Crow is the principal investigator for the $40-million grant and will lead a full-time project team of a diverse coalition of stakeholders. The team has the following interconnected goals:

• Combat climate change through nature-based solutions in natural and working lands
• Reduce and reuse waste for fertilizer and soil amendment
• Create a resilient and abundant local food supply
• Provide healthier food options that will ultimately create a healthier state population

“We have four objectives for meeting these goals, starting with overcoming the many persistent implementation barriers, which we’ll do through investment and incentives,” said Crow, who is from the CTAHR . “We will also improve technical assistance through a network of community-based organizations, build decision support tools for verification and monitoring and generate internal momentum for a market-based sustainable food system.”

Crow said that within the first year, the coalition will provide millions of dollars in direct financial assistance to dozens of producers to improve their sustainability practices, which will impact thousands of acres. Over time, the coalition will identify, fund and implement an inclusive, community-based approach to identifying and supporting the needs of underserved producers.

“Ecologically sustainable food production is more important than ever, not just for sustenance, but for the health and resilience of our economy and community,” said Albie Miles, assistant professor of . “Climate-smart farming practices are a key part of the transformation of our food system toward health, equity, resilience and sustainability.”

�鶹��ý coalition brings diverse groups together

The coalition that submitted the proposal, the “,” represents a remarkably diverse group of stakeholders. The partnership includes the �鶹��ý Cattlemen’s Council, Oʻahu Resource Conservation and Development Council, �鶹��ý Farmers Union United, the Kohala Center, Pacific Gateway Center, Forest Solutions Incorporated, �鶹��ý Department of Land and Natural Resources Division of Forestry and Wildlife, Oʻahu Agriculture and Conservation Association, UH, University of Florida, Colorado State University, Natural Resource Data Solutions, Lynker, Transforming �鶹��ý’s Food Systems Together, �鶹��ý Department of Agriculture and various supporting external initiatives such as the Aloha + Challenge, �鶹��ý Greenhouse Gas Sequestration Taskforce and FarmLink. Grant application support was provided through the .

“We are extremely thankful for the Ulupono Initiative Fund and the many stakeholders, from diverse interests, who rallied together to support the premise of this project,” said Crow. “Just at the proposal stage, more than 46 producers supported us through commitments to implementing climate-smart practices.”

Ensuring local food resilience

Kamuela Enos, the director of the UH System Office of Indigenous Innovation, said an inclusive, community-based approach will be key to implementing the initiative for underserved communities and laying a pathway for co-learning, especially for Native Hawaiian growers.

“Ensuring the resilience of local food and water recharge into the future means investing in small local producers,” said Enos. “The long-term vision of our project is to contribute to the re-perpetuation of health, resilience and abundance in landscapes and communities throughout �鶹��ý and the Pacific area.”

Agriculture is an important piece that often gets left out of the climate change equation, according to the �鶹��ý Climate Change Coordinator Leah Laramee.

“By supporting our farmers, foresters and ranchers with technical and financial assistance to implement climate smart practices, we are reducing the amount of carbon going into the atmosphere, increasing the uptake of carbon, and getting closer to our 2045 climate change goals,” Laramee said.

Creating access to healthy food

Crow says the project aims to create a thriving local market for healthy, locally produced food and other climate smart products.

“For years, I worked with the last large-scale sugar producer in the state and watched as staff closed operations,” said Crow. “I also interacted with many small producers as they struggled to start up operations on lands degraded by long-term intensive agriculture. Climate change is such an existential threat that people often feel they can’t contribute to the solution as an individual. My hope is this project culminates in empowerment for people and a sense that individual choices are accessible for all.”

The $40-million grant is part of a $2.8 billion investment into 70 projects nationwide by the USDA to support farmers, ranchers and private forest landowners. The USDA program intends to expand markets for climate-smart commodities, leverage the greenhouse gas benefits of climate-smart commodity production and provide meaningful benefits to production agriculture, including for small and underserved producers.

Experts will discuss the root causes and systemic solutions to household food insecurity in the inaugural event of a 10-part speaker series called, “The Future of Food & Agriculture in �鶹��ý.” The event will be held on September 16, 5–8 p.m. at Ka Waiwai (1110 University Avenue, Suite 100).

The series is designed to generate opportunities for community dialogue among a diverse audience, ultimately aiming to achieve a more healthy, equitable, resilient and sustainable food system for �鶹��ý.

“Current scientific findings raise critical questions as to the health, equity, resilience and sustainability of �鶹��ý’s food system,” said University of �鶹��ý–West Oʻahu Assistant Professor Albie Miles. “It is unclear if the current system is capable of adapting to the anticipated impacts of climate change and meeting the long-term economic, ecological, cultural, public health and food security needs of our state.”

Speakers for the first event titled, “Food Insecurity in �鶹��ý: Understanding Root Causes and Systemic Solutions” are Catherine Pirkle, associate professor in health policy at UH ����ԴDz�, and Amy Marvin, president and CEO of the �鶹��ý Food Bank. Brittany Lyte, a Honolulu Civil Beat reporter, will moderate.

The event is free, with for both in-person attendance or a recording of the discussion. Doors open at 5 p.m. for activities and booths. Speakers start at 6 p.m, Mahina Paishon-Duarte of Waiwai Collective will host an optional post-discussion community forum 7–8 p.m.

The series, which runs through June 2023, is presented by The �鶹��ý Institute for Sustainable Community Food Systems at , Honolulu Civil Beat, and Waiwai Collective.

For the first time in its history, the University of �鶹��ý 10-campus system topped half a billion dollars in extramural funding with a record $505 million in fiscal year 2022 (FY2022), which ended June 30. The record total tops UH’s previous record of $488.6 million in FY2011 and is a $19.5 million or 4% increase over FY2021.

Extramural funding is external investments from the federal government, industry and non-profit organizations that support research and academic activities conducted by university faculty and staff. Extramural projects support research and innovation—increasing knowledge and providing solutions to improve quality of life.

“We are extremely pleased to have reached this significant milestone in our extramural funding history,” said UH Vice President for Research and Innovation Vassilis L. Syrmos. “Much of the credit is due to the hard work and dedication of our faculty, staff and graduate students who keep the UH research enterprise on a steady course despite significant challenges from our economy, world affairs and fallout from the recent pandemic.”

UH ����ԴDz�, the system’s flagship campus, accounted for $366 million of the extramural awards, followed by units at the UH System level ($70.6 million), UH Community Colleges ($43.6 million), UH Hilo ($18.0 million) and UH West Oʻahu ($6.7 million).

UH research expenditures contribute to �鶹��ý’s economy through business sales, employee earnings, state tax revenue and job creation; and serve as the main component in the diversification of �鶹��ý’s economy. According to a 2021 economic impact report by the UH Economic Research Organization, UH research-related expenditures of $476.8 million in extramural funding in FY2020 generated $734.8 million in total business sales, $236.9 million in spending, $41.2 million in state tax revenue, while supporting an estimated 5,428 jobs.

“We are incredibly proud to have grown our UH extramural enterprise into a major economic sector for �鶹��ý that creates thousands of jobs and provides economic stimulation across our islands,” said UH President David Lassner. “Our faculty and staff are collaborating with and training our students to engage in research and problem-solving that addresses the great challenges and opportunities that face �鶹��ý and the world. This includes everything from climate change and energy solutions to addressing health disparities, educational inequities and training our residents for the jobs of today and tomorrow.”

Several examples of UH programs that attracted the attention of funders:

• The and UH ����ԴDz�’s (SOEST) was awarded $5.5 million, part of a five-year $25 million investment by the Defense Advanced Research Projects Agency, to develop an engineered coral reef ecosystem to protect coastlines. Read more on UH News.
• UH received over $11 million for natural resource management programs covering endangered and invasive species, as well as marine and coastal ecosystems protection.
• UH ����ԴDz�’s (HNEI) received $6.2 million from the (ONR) for its Asia-Pacific Research Initiative for Sustainable Energy Systems for testing and evaluation of renewable generation and power system controls for smart- and micro-grids. HNEI also received $6 million from ONR to continue its research and maintenance support of the U.S. Navy’s Wave Energy Test Site in ����Ա�ʻ�dz�� Bay. Read more on UH News.
• The UH System received more than $5 million from ONR for tank inspection (UH ����ԴDz� ), hydrogeological research of groundwater and contaminant flow (SOEST) and enhanced water quality testing (UH ����ԴDz�’s ) related to the Red Hill water crisis.
• The was awarded $4.6 million, part of a five-year $23 million grant from the U.S. Department of Health and Human Services (DHHS) for Ola HAWAIʻI, a multidisciplinary research center that addresses health disparities in the underserved, multiethnic populations in �鶹��ý. Read more on UH News.
• UH’s Established Program to Stimulate Competitive Research received $3.5 million, part of a five-year $20 million grant by the , to integrate climate and data science research under its Change HI initiative. Read more on UH News.
• DHHS awarded $2.9 million to the to continue its important Multiethnic Cohort Study. Read more on UH News.
• received $2 million from the National Science Foundation for its Akeakamai I Ka Lā Hiki Ola initiative that encourages and promotes STEM education to Native Hawaiian students.
• received a $1 million donation from the to create the �鶹��ý Institute for Sustainable Community Food Systems, a food system transformation hub grounded in complementary STEM disciplines, indigenous knowledge and cultural practices. Read more on UH News.
• UH �ᾱ����’s received $712,000 from the U.S. Department of the Interior to conduct geological, geochemical, geophysical and risk mitigation research related to the Kīlauea, Mauna Loa and Haleakalā volcanoes.

A $1-million donation to the Sustainable Community Food Systems program will support undergraduate and public education, collaborative research, communications and planning activities to enhance the long-term sustainability and resilience of �Ჹ�ɲ���ʻ��’s food system by creating a new �鶹��ý Institute for Sustainable Community Food Systems.

The gift from the W. K. Kellogg Foundation will also provide scholarship and professional development opportunities for Native Hawaiian and underrepresented students in higher education by providing eight $5,000 scholarships each semester to outstanding students enrolled in the .

“The �鶹��ý Institute for Sustainable Community Food Systems is intended to be a decentralized food system transformation hub that is grounded in complementary STEM disciplines and informed by community needs and Indigenous knowledge and practice,” said Albie Miles, assistant professor of Sustainable Community Food Systems at UH West Oʻahu. “By coordinating strategic partnerships, new educational programs, applied research, planning and policy analysis, we aim to make lasting change in the health, equity, resilience and sustainability of our food system.”

The �鶹��ý Institute for Sustainable Community Food Systems aims to bring together UH faculty, community leaders, Indigenous scholars and practitioners, planners, state officials, members of the business community and producers into closer collaboration to better understand and address �Ჹ�ɲ���ʻ��’s key food system challenges and help achieve the state’s commitment to local and UN Sustainable Development Goals by 2030.

UH West Oʻahu Chancellor Maenette Benham said, “The Kellogg Foundation’s investment in the important work of our Sustainable Community Food Systems program affirms the importance of a resilient food system as a cornerstone of healthy communities and families, and an essential key to addressing the impact of climate change in the Pacific and across the globe.”

Miles added, “The global food system is now understood as the primary cause of global environmental change and negative public health outcomes, but is also one of the strongest levers to optimize human health and environmental sustainability on Earth. Recent climate events and the COVID-19 pandemic have exposed a range of food system vulnerabilities and magnified the need for policymakers, educators, researchers, planners, citizens and practitioners to increasingly work together on a common vision to advance the health, equity, resilience and sustainability of the food system of �鶹��ý and beyond.”

Students interested in the sustainable community food systems program should contact Miles at albie@hawaii.edu.

students are gaining real-world experience while helping a local non-profit organization further its mission to develop food self-sufficiency in Windward Oʻahu.

In fall 2021, a dozen (DURP) graduate practicum students in the provided research, analysis and recommendations for Ke Kula Nui o Waimānalo (KKNOW) to improve food production and community access to healthy food options. The students engaged nearly 20 stakeholders in Waimānalo and analyzed data to identify strengths, weaknesses, opportunities and threats to a sustainable food system. Based on the research, they crafted suggested actions and plans to secure funding and other resources.

Niegel Rozet, a student from Makawao, Maui, played the role of facilitator between the class and stakeholders.

“As a Native Hawaiian and as a person from a community like this, it is so refreshing to be able to share our gifts with them to support their efforts. I was waiting for a practicum that would do something like this for communities from �鶹��ý in order to thrive in �鶹��ý,” Rozet said. “These communities have the tools they need already. They just need extra support, so by listening and figuring out how we can fit into their visions, we can get these groups to effectively manage �鶹��ý’s resources a lot quicker.”

Research and results

The students discovered many positive actions already happening in Waimānalo that aid in KKNOW’s mission, including strong community-oriented groups and individuals that want to get involved; an innovative health center, which ensures that healthy living is a key factor; and excellent conditions for growing food (prime soil and climate). Weaknesses include issues that also affect many other parts of the state, such as the high cost of local produce, and easy accessibility to foods low in nutritional value due to the large numbers of convenience stores compared to grocery stores.

Students recommended several opportunities, including expanding farmers’ markets that accept SNAP and EBT and increasing federal nutrition assistance programs to grow demand for local produce and create marketing opportunities for farmers. The students said there is growing interest within community organizations to partner together, which they hope will not only benefit Waimānalo, but expand to other parts of the state.

KKNOW board members Ilima Ho-Lastimosa and Theodore Radovich, an Extension specialist, researcher and professor in the (CTAHR), expressed their appreciation for the students’ work. KKNOW earlier partnered with CTAHR to conduct a needs assessment and targeted interventions to expand the presently limited access to fresh fruits, vegetables and other local foods.

Ho-Lastimosa said, “Mahalo to the MURP (Master of Urban and Regional Planning) students and Professor Priyam Das for helping Ke Kula Nui O Waimānalo and the Waimanalo Learning Center get our Waimānalo food system organized and have easy access to pertinent information necessary to access resources and communicate with our community partners on things that will come up as we move forward in our organizing to strengthen our food system and keep our community food secure and well prepared! Aloha and Mahalo Piha!”

Radovich added, “The work done by the DURP students under the guidance of Dr. Das highlights key leverage points in the Waimānalo food system. It’s hoped that their analysis will serve a useful tool in the community’s effort to enhance Waimānalo’s food sovereignty.”

Teamwork turns ideas into action

Rainbow Uliʻi is a student and the UH System student basic needs coordinator. She was selected as the team leader due to her extensive background including her bachelor’s degree in sustainable community food systems from UH West Oʻahu.

“I am really grateful and feel super blessed to have the opportunity to work on a food systems plan because it aligns so perfectly with my own personal interests,” Uliʻi said. “Our class is really diverse. Everybody has interests in different things and they all come from different walks of knowledge.”

Student Shaun Wriston added, “In my current line of work, I only work with three people—it’s easy to get things done. But working with 12 students, engaging with various stakeholders and working for a client is a huge challenge. There are so many moving parts. I think learning how to do that and learning what works and what doesn’t work is a big plus.”

After earning her bachelor’s degree in sociology, Tamera Blankenship entered a career in social services. She then took some time off to travel and that’s when she became interested in urban planning and what it takes to create a high quality of life for residents.

“What we found was that what we had learned in our previous classes, from economics, land use planning, environmental planning, collaboration and facilitation classes, all came to bear working on local food systems,” Blankenship said.

This work is an example of UH ����ԴDz�’s goals of (PDF) and (PDF), two of four goals identified in the (PDF), updated in December 2020.

—By Marc Arakaki