What’s The Future Of Food And Farming In Hawaiʻi?

What’s the future of food in Hawaiʻi?

How will our diet be different in 20 years, given the effects of climate change, the need to address the childhood obesity epidemic, and the movement toward local resilience and self-sufficiency?

Professors and students at UH West Oʻahu’s Sustainable Community Food Systems program talk about these issues every day. They’ve decided to start sharing more of what they’re learned with the Kapolei community.

What: The Future of Food, Agriculture, and Community Health in Hawaiʻi free discussion

When: Thurs., Feb. 6, 6pm-8pm

Where: UH West Oʻahu, Room C-208

FYI: Families welcome, light refreshments will be served

The Future of Food, Agriculture, and Community Health in Hawaiʻi is a two-hour community event on the evening of Thursday, Feb. 6, featuring three short films and a panel discussion.

The event is being held from 6pm-8pm — and will include light refreshments — because the university participants want working people and their families to be able to come.

“The evening is to begin a conversation with my UH colleagues, community partners and the broader community about transforming Hawaii’s system in a direction that promotes ecological sustainability, human health and nutrition,” says Assistant Professor of Sustainable Community Food Systems Dr. Albie Miles.

People who study these things have concluded that if we want to escape the worst effects of climate change, we’ll have to change the world’s food system. According to the latest research, food production causes a third of all greenhouse gas emissions — more than all emissions from transportation, heating, lighting and air conditioning combined.

The event will begin with three short films that provide a basic understanding of the issues at hand:

After the films, a panel discussion will commence, featuring experts from the fields of sustainability, public health, and farming.

  • Dr. Albie Miles, Assistant Professor of Sustainable Community Food Systems, University of Hawaiʻi West Oʻahu
  • Dr. Kau‘i Baumhofer, Assistant Professor of Indigenous Health Sciences, University of Hawaiʻi West Oʻahu;
  • Claire Sullivan, Director of Development and Impact, MAʻO Organic Farms.

The discussion will center around how a collaboration between researchers and farmers will help transform Hawaiʻi’s food production and economic system.

As sustainability becomes more and more important, today’s students will be the community leaders driving these changes over the next 20-30 years. Local farmers will be doing the hard work of implementing them — and those of us who live here will probably have to change how and what we eat.

“We want to share the challenges that we face in terms of climate change resilience as it relates to food, spark conversations about the nature of our food system and public health, and provide nuts and bolts practical advice as far as what you can do now,” Miles says.

The Future Of Food, Agriculture, and Community Health in Hawaiʻi is free to the community. No RSVP required. The event is Thurs., Feb. 6, from 6pm-8pm at UH-West Oʻahu, Room C-208.