The next generation of sustainable poultry production students at the University of Hawaiʻi at Mānoa (CTAHR) got a big boost through a $600,000 grant from the United States (U.S.) Department of Agriculture鈥檚 National Institute for Food and Agriculture. Undergraduate students from all 糖心视频 campuses can qualify, including community college students.

Trainees will receive a stipend between $2,800 and $3,000 per month, plus a $500 bonus after completing the program. The funding covers housing, food, and living costs. Grant funds will pay for flight travel for neighbor island students who travel to Oʻahu for summer training.

The four-year project will strengthen food security across island communities by expanding local food production and reducing reliance on imports. Poultry and egg production account for roughly 2% of the total distribution of farms by industry type in the state, according to the .

Eight-week training and research program

Associate Professor Birendra Mishra of CTAHR鈥檚 Department of Human Nutrition, Food, and Animal Science will lead the project. “For cattle you need large land, and for pigs you need big structures, but people can raise chickens on small patches of land,” said Mishra. “Our goal in four years is to train 32 undergraduate students who can start farms or support existing operations.”

The eight-week program will start in summer 2027, training eight undergraduates a year at the college鈥檚 Center for Applied Research and Extension Services in Waimānalo. Students will manage newly hatched chicks through a 35-day production cycle, learning bird husbandry, feed nutrition, and health management. They will also conduct lab research on alternative feed ingredients from local agricultural byproducts with the goal of reducing the need to import expensive feed.

Business leadership and community outreach

Trainees will also learn the business side of agriculture: marketing, leadership, and farm management with faculty mentors. They will attend the national Poultry Science Association conference to meet industry leaders and researchers. Mishra anticipates the students will host community workshops around the state to encourage engagement in poultry farming.

Student recruitment is underway this fall.

As a fourth-generation farmer, University of Hawaiʻi at 惭腻苍辞补 (TIM School) alumna Kylie Matsuda-Lum sees her role at Kahuku Farms as more than carrying on a family business. Located on Oʻahu‘s North Shore, the farm represents more than 100 years of hard work, resilience and connection to ʻ膩ina. Today, it has grown into a vibrant gathering place with a farm caf茅, retail products and agritourism experiences rooted in food, community and local agriculture.

“We often say that while ‘farm-to-table’ has become popular these days, in our case, we brought the tables to the farm,” she said.

Matsuda-Lum, along with her husband and sister, saw carrying on the family farm as both an honor and a responsibility. They also understood that sustaining the business would require diversification.

Farming in Hawaiʻi comes with many risks, from rising costs and unpredictable weather to tight margins, infrastructure challenges and food waste. To keep the farm moving forward, they knew they needed to get creative.

Opening the farm caf茅 gave the family a way to reduce waste, highlight what they were already growing and turn imperfect produce into something meaningful and delicious. A slightly bruised banana could become a smoothie, a curved eggplant could find its way into a veggie panini and extra lilikoi could become the family鈥檚 lilikoi butter, along with jams, dressings and chocolate made from cacao grown on the farm.

Beyond offering fresh food and value-added products, the family wanted to create connection. That passion ultimately became Kahuku Farms鈥� mission: connecting food, people and ʻ膩ina through authentic farming experiences. Matsuda-Lum says agritourism has become a meaningful way to share the story of local agriculture while helping create a more sustainable future for Kahuku Farms.

Matsuda-Lum鈥檚 commitment to Hawaiʻi‘s visitor industry was recognized earlier this year at the college鈥檚 annual Celebrate a Legacy in Tourism gala, where she was inducted into the TIM Alumni Hall of Honor. She credits her TIM School experience with helping her build a strong foundation in hospitality, business and leadership. It also helped her see the value and potential in her family鈥檚 business.

“Most importantly, it gave me the confidence to step into a leadership role and pursue ideas that weren鈥檛 always traditional, but felt authentic to our family, our farm and our vision for the future,” she said.

For the entire story and more stories like this, .

The University of Hawaiʻi at 惭腻苍辞补 welcomes two new eateries to Food Truck Row this fall鈥擬exi-Hale and Molokai Hot Bread. These two vendors join other popular trucks located near Legacy Path and Krauss Hall.

Mexi-Hale

Mexi-Hale brings authentic Mexican taste to Hawaiʻi. From tacos and mulitas to flavored horchatas, they鈥檙e serving up traditional recipes and adding to the variety on campus.

Owners Ryan Lowe and Bianca Arevale started their business a year and a half ago. Lowe is an alum of 糖心视频 惭腻苍辞补鈥檚 Shidler School of Business and said 糖心视频 is where most of his ideas started.

They offer freshly made tacos, quesadillas and mulitas, with protein choices of chicken, carnitas, adobada and steak. Can鈥檛 decide? Their combo plate of 4 tacos lets you try each meat choice. Refreshing horchatas come in banana, mango, Mexican chocolate and original.

Mexi-Hale will be open on Mondays and Wednesdays, 10 a.m.–2 p.m.

Molokai Hot Bread

Local favorite Molokai Hot Bread bakes fresh, soft and flavorful loaves and brings it to campus on Mondays and Wednesdays, 10 a.m.–2 p.m. Their recipe has been passed down for over 90 years, using local ingredients and no preservatives.

Their vibrant flavors include strawberry, blueberry, or cinnamon with cream cheese, cinnamon and butter, and ube cheesecake. They offer a variety of loaf sizes sure to satisfy any level of craving.

Food Truck Row schedule

• Beyond The Crust: Tuesday through Friday, 10 a.m.–2 p.m.
• Chickies Hawaiʻi: Monday, Thursday, Friday, 10 a.m.–2 p.m.
• Island Banana Juice: Tuesday, Wednesday, Friday, 9 a.m.–2 p.m.
• Kooks Coffee: Monday through Thursday, 7 a.m.–2 p.m.
• Krazy Dogs: Tuesday, Wednesday, Thursday, 10 a.m.–2 p.m.
• Mexi-Hale: Monday, Wednesday, 10 a.m.–2 p.m.
• Molokai Hot Bread: Monday, Wednesday, 10 a.m.–2 p.m.
• Perfect Day Real Fruit Ice Cream: Thursday 10 a.m.–2 p.m.
• Poke Creations: Tuesday, 10 a.m.–2 p.m
• Saap Saap HI: Monday through Friday, 10 a.m.–2 p.m
• Veek Plant Based Burger: Tuesday, 10 a.m.–2 p.m
• Yame Matcha House: Monday through Friday, 7:30 a.m.–2 p.m

Food Truck Row adds flavorful variety to campus. Local businesses, some of them 糖心视频 alumni-owned, have this opportunity to connect with campus life and become an active member in 糖心视频 惭腻苍辞补驶s community. The vendors showcase Hawaiʻi‘s culinary originality while creating an inclusive environment to enjoy a bite.

For any updates or announcements on Food Trucks follow . For a complete list of food options on campus, visit the .

In Hawaiʻi County, a new Extension Master Food Volunteers program is filling a void in community food education by training volunteers to deliver practical, research-based food education to keiki, adults, families and kūpuna. A team of Extension agents at the University of Hawaiʻi at Mānoa finished training 15 community members in May.

“The reason we did it was that we could not meet the demand for cooking and nutrition education in the community, especially after federal funding for Supplemental Nutrition Assistance Program Education (SNAP-Ed) ended,” said Marielle Hampton, a 糖心视频 Extension agent who leads the initiative along with Extension Agents Heather Greenwood and Hallie Cristobal. “There was so much interest in it and so much need for it, both for adults and for kids as a life skill.”

The program uses curriculum adapted from North Carolina State University and connects Hawaiʻi with a growing national network of Master Food Volunteer programs. This pilot project was supported by an impact grant from the County of Hawaiʻi Department of Research and Development.

Meeting communities where they are

The program provides culturally relevant, realistic guidance rather than rigid diets. Instead of asking families to eliminate traditional foods or adopt unfamiliar diets, volunteers teach manageable, nutritious changes.

“White rice is a great example,” she said. “We鈥檙e not going to come in and tell people they need to stop eating white rice. What we might suggest instead is, ‘Oh, could you add edamame to your white rice to add a little bit more fiber and protein?’”

Hampton added that in an era dominated by internet nutrition trends and misinformation, providing science- and evidence-based education helps community members wisely evaluate their food choices.

Reaching keiki, families, kūpuna

Greenwood brings expertise in working with kūpuna while Hampton and Cristobal focus on families and youth, with an emphasis on teens who can build lifelong cooking skills. Building on the early success of the Hawaiʻi Island pilot, the team has submitted a federal grant application to the United States Department of Agriculture (USDA) National Institute of Food and Agriculture with plans to expand the program to Maui and Kauaʻi.

Last fall, University of Hawaiʻi at Mānoa researchers asked the question: Can Hawaiʻi grow rice again? Now, a new study has given a data-driven answer: Yes, and the quality might be higher than expected.

The report is the work of scientists from the 糖心视频 Mānoa (CTAHR) and the Tokyo University of Agriculture and Technology. They found that high-quality Japanese rice types can thrive in fields with traditional irrigation systems, instead of traditional flooded paddies.

The collaboration evaluated two of Japan’s premier short-grain varieties, Koshihikari and Hitomebore, during the 2025 summer season.

The team tested upland cultivation in fields in Kapaʻa, Kauaʻi, owned by farmer Jerry Ornellas, a former CTAHR field technician. Yields in Kapaʻa reached 3.79 to 4.01 tons per hectare, comparable to many fields in Tokyo. Surprisingly, while the crops in Japan required 134 days to mature, 贬补飞补颈ʻ颈鈥檚 crops were harvested in 97 days. Shorter tropical daylengths accelerated their growth.

“This was an excellent start to the collaborative research to explore the potential of bringing back rice farming to Hawaiʻi,” said Professor Tomoaki Miura of CTAHR鈥檚 Department of Natural Resources and Environmental Management.

贬补飞补颈ʻ颈鈥檚 stable temperatures and abundant sunshine generated heavier grains, yielding an outstanding grain-filling rate of up to 93.9%. The island-grown rice also achieved a superior whole-grain ratio and a lower protein content, a trait highly prized for creating a softer, stickier eating texture.

Hawaiʻi imports 100% of its rice, totaling 140 million pounds a year. Because residents consume three times the national average, establishing local production can play a major role in the state鈥檚 food security.

When talking about 贬补飞补颈ʻ颈鈥檚 food security, the conversation often focuses on physical infrastructure — warehouses, cold storage, and doubling crop production to combat importing 90% of our food. A new by a University of Hawaiʻi at Mānoa researcher contends that physical infrastructure and production are essential, but incomplete when looking at the challenges.

Published in Food Policy by Sothy Eng, an associate professor in the (CTAHR), the article emphasizes that cultural and social capital are under-recognized parts of achieving food self-sufficiency.

Cultural capital refers to the tastes, knowledge, and familiarity that influence what people value and consume; social capital refers to networks of trust, cooperation, and connection.

Eng, who teaches in CTAHR鈥檚 Department of Family and Consumer Sciences, states that expanding food production requires deliberate attention to culture, inclusion, and trust. His draws on a statewide survey of 313 farmers during the COVID-19 pandemic. Rather than asking for fertilizer, soil, or fencing, local growers identified peer-to-peer networks, resource sharing, and community engagement as their most critical needs to sustain operations and morale.

Strongest driver of farming efficiency

Global data indicate that social capital is often the strongest driver of farming efficiency, outweighing both human and natural capital. Trust is vital for coordination, inclusion, and resilience across farmers, institutions, and consumers. Cultural and social capital help explain why production alone may not translate into local food consumption or stronger food security.

To bridge the gap between what Hawaiʻi grows and what its communities actually eat, Eng advocates for investing in “relationship/symbolic infrastructure.” Practical solutions include expanding university campus farmers鈥� markets and recipe-sharing programs. These initiatives serve as cultural classrooms that build familiarity with local crops such as taro leaves and moringa, naturally driving local demand.

To achieve true food security, Eng concluded, food policy should grow relationships alongside crops. As he writes in the article, “Cultural and social capital are not substitutes for technology or infrastructure; they are the relational soil in which sustainability takes root.”

Editor’s note: This July 15 interview was conducted before federal officials confirmed shredded iceberg lettuce as a source of one cyclospora outbreak; investigations into other cases are ongoing.

A growing cyclospora outbreak across the U.S., including a recently confirmed travel-related case in Hawaiʻi, is raising questions about how the foodborne parasite spreads and how people can protect themselves. Erika Noel, an assistant professor at the University of Hawaiʻi at 惭腻苍辞补 (JABSOM), answers common questions about cyclospora, including its symptoms, treatment and simple food safety practices that can help reduce the risk of illness.

Q: Why is this outbreak more concerning than previous years?

Cyclospora is something that we see annually, particularly in the spring and summer months from May through August. But what has been so concerning about this current outbreak is that we don’t currently know the main source. In previous years, it has been traced back to things like raspberries, pre-washed salad mixtures, and other produce.

Q: Can cyclospora spread from person to person?

Cyclospora is not contagious, as it cannot be passed from person to person. It is transmitted when people consume food or water that is contaminated with human feces containing the oocysts, or the eggs, of the parasite.

Q: What symptoms should people watch for?

The symptom range looks like a typical stomach bug: diarrhea, nausea, fatigue, cramping and bloating. Because of that, many cases fly under the radar. Some people ride the illness out at home rather than seeing a doctor. Most of the time, people will recover from the illness on their own, with symptoms resolving within about a week. So, it is definitely not something to panic about. Again, it is important for us to be aware, but not panic, about the cyclospora outbreak during this time.

Q: What are the best ways to reduce your risk?

The best way to prevent illness is to, first and foremost, follow standard hygiene and food safety practices. Washing our hands with soap and water after using the bathroom and before and after preparing food is important, as alcohol-based hand sanitizers do not kill cyclospora; however, soap and water do. Cleaning produce with vinegar has been more effective than just running water alone. For example, use one part vinegar to three parts water. It doesn’t kill the cyclospora, but it helps the parasite detach from the fruits and vegetables, which has been shown to reduce the risk of getting sick or making the illness less severe. Produce is safest when it is heated to 158°F degrees or higher, which actually kills the cyclospora.

Q: So when in doubt, just cook it?

Absolutely. When in doubt at this time, the best thing to do is cook. For fruits with crevices, such as raspberries or strawberries with bumpy surfaces, we actually recommend cooking them in pies or jams to greater than 158°F degrees, because we know that those have been linked to previous cyclospora outbreaks. Freezing them can reduce the number of parasites, but probably not entirely, so we do recommend cleaning. Other things like cilantro and basil, which have small leaves, should be washed thoroughly, separating the leaves in order to decrease the chances of an outbreak. For green onions, we would like for you to trim the root end and remove the outer layer.

Q: What should people know if they become infected?

It is part of the reportable diseases to the Department of Health, and we do see some cases every year throughout the nation. So, it is relatively common in the sense that it happens every year, just not to this degree. One of the greatest things about cyclospora is that there are treatments for it. We always say do not take over-the-counter anti-diarrheal medications like Imodium or Pepto-Bismol without the consultation of your primary care physician. What is interesting is that even though it is a parasite, it has been found that an antibiotic is very effective in treating cyclospora.

Q: What is your final advice?

Even though we cannot eliminate our risk completely, it is just important for us to go back to the basics and always wash our hands. If you are sick, please do not prepare food for yourself or other people. Make sure to call out sick, and know that alcohol-based hand sanitizers do not kill cyclospora. So, always go back to hand washing with soap and water for at least 20 seconds.

.

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 Hawaiʻi Community Foundation is lowering barriers for a dozen local businesses to use the state鈥檚 first commercial-scale high pressure processing (HPP) system.

The cutting-edge food preservation technology is housed at Leeward Community College鈥檚 (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.

“贬补飞补颈ʻ颈鈥檚 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 Hawaiʻi-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鈥檓 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鈥檚 exciting to think about our salsa being available in stores so more people across Hawaiʻi 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 贬补飞补颈ʻ颈鈥檚 food producers,” said Carlos Pe帽aloza, chancellor of Leeward CC and interim chancellor of University of Hawaiʻi鈥揥别蝉迟 Oʻahu.

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

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鈥檚 something I鈥檝e 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鈥檚 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鈥檚 Office of Workforce Development in partnership with Hawaiʻi Ag & Culinary Alliance and the college鈥檚 (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鈥檝e put into my education over the years.”

• Related 糖心视频 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鈥檛 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鈥檓 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 Hawaiʻi 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 Hawaiʻi at West Oʻahu, where he plans to pursue a bachelor鈥檚 degree in business. He also hopes to put Kenny Boy Ice Cream on retail shelves across Hawaiʻi soon.

“Anything is possible when you take that first step and stay committed,” Tsuru said. “And honestly, I wouldn鈥檛 change a thing except maybe eating a little more ice cream along the way.”

—by Devon Bedoya

Chelstine “Kauʻi” Tavares, a University of Hawaiʻi–West Oʻahu sophomore, and Norinna-Lynne Ili, a part-time student and full-time secretary, used to go hungry. Ili was accustomed to surviving busy days on “nothing but cough drops and free coffee.”

Both initially hesitated to ask for support. However, today they rely on the campus鈥� , to stock up on necessities on food distribution days, or from the Pueo Pantry. The growing need in the campus community is evident. About halfway through the current academic year (August 2025 to February 2026), the campus had distributed 7,915 pounds of food to 900 students.

“Having access to the pantry and the clothing closet means everything to me and my family,” said Ili. “With our rent going up, our budget is already stretched thin. So, it really makes a difference and it helps relieve a lot of stress.”

More than food

Kumu Ola also provides essential hygiene/menstrual products, loaner laptops/Wi-Fi hotspots, and free attire through the Pueo Closet.

Tavares, who now works as a student assistant for Kumu Ola, has empathy for distressed students.

Read more 糖心视频 Giving Day stories

“Many students initially feel a sense of shame when admitting they need help,” Tavares said. “But over time, they realize this food is for them, and they open up about their struggles. Seeing their gratitude when they realize they can feed their families is amazing.”

Helping students succeed

Kumu Ola addresses rising student food insecurity and financial instability, while also supporting the development and sustainment of a campus-wide basic needs support system so no member of the 糖心视频 West Oʻahu campus community has to choose between opportunity and stability.

“Drawing from my own experience as a student, there is tremendous satisfaction in helping our students remain on campus and achieve success,” said Kumu Ola Chair Loea Akiona. “We believe no student should have to choose between their education and their well-being.”

Donor support for the this ensures these resources remain available, allowing our community to thrive. .

In an era of rising grocery costs, eggs remain one of the most accessible and complete protein sources for families. New research from the University of Hawaiʻi at 惭ā苍辞补鈥檚 (CTAHR) is investigating how chickens age to help keep that high-quality protein on dinner tables. The study, published in , found that as laying hens age, significant changes occur in their gut health that negatively affect egg production.

Productivity gap

At their peak, up to 97% of high-performing hens lay eggs. But by 100 weeks, that number can drop to 70% or 75%. While a 75% success rate sounds high, it represents a major economic drain across the industry.

“A farmer is losing roughly 20–22% eggs, but still providing expensive feed to the chickens. We are trying to minimize those costs to help farmers survive financially,” said Md Ahosanul Haque Shahid, a PhD student in the Department of Human Nutrition, Food and Animal Sciences and the study鈥檚 lead author.

Starts in the gut

Working in the laboratory of 糖心视频 Associate Professor Birendra Mishra, Shahid鈥檚 research focuses on the community of microorganisms living in the chicken’s digestive tract.

Older hens appear to prioritize survival and physiological maintenance over reproductive output. As the chickens age, their bodies stop producing the natural chemicals and enzymes needed to break down food effectively.

As hens get older, the “instructions” in their DNA that manage nutrition and immunity begin to fade. This causes the lining of their gut to weaken—a condition known as “leaky gut”—which allows vital nutrients to escape. Because these nutrients aren’t being absorbed properly, the hen鈥檚 body doesn’t have enough energy to send to its reproductive system. Without that steady fuel supply, the hen simply cannot produce as many eggs as she used to.

Local impact, global reach

The study utilized chickens sourced from local Hawaiʻi farms, meaning the findings are specifically relevant to the islands鈥� unique environmental conditions.

However, the implications are global. As further molecular investigation is still going, by identifying the specific genes and molecular pathways that change with age, the researchers hope to develop new “nutrient strategies” and management protocols that can boost production by even 1% or 2%.

“That 2% makes a huge difference because you’re talking about tens of thousands of chickens,” Shahid said. “It’s a tremendous amount of affordable protein that can feed thousands of families.”

University of Hawaiʻi 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 糖心视频 Ke 艑 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 糖心视频 System, including 糖心视频 West Oʻahu, 糖心视频 System鈥檚 Ke 艑 Mau Center for Sustainable Island Food Systems, 糖心视频 惭腻苍辞补鈥檚 College of Tropical Agriculture and Human Resilience (CTAHR), Leeward Community College and Kapiʻolani Community College. CTAHR Dean Parwider Grewal, 糖心视频 West Oʻahu鈥檚 Albie Miles and 糖心视频 惭腻苍辞补鈥檚 Noa Lincoln hosted a dedicated session on developing a collaborative research agenda to advance food system resilience in Hawaiʻi.

“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 糖心视频 researchers reveals a critical gap in disaster readiness across Hawaiʻi, with only 12% of households meeting the State of Hawaiʻi‘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鈥檚 summit focused on preparedness came at a critical time for the state. Held at the Wahiaw膩 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 L膩hain膩 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 Hawaiʻi has the expertise and community leadership to make it a reality.

A fruitful collaboration between the University of Hawaiʻi at 惭腻苍辞补 (CTAHR) and the County of Maui is empowering people on Molokaʻi to grow their own food, lower grocery bills and build community resilience.

The Seed to Harvest program, led by CTAHR鈥檚 team of extension agents on Molokaʻi, finished its third cohort in December, with each group growing between 300 and 400 pounds of fresh fruits, vegetables and herbs. Funded by a grant from the County of Maui鈥檚 Department of Agriculture, the program addresses food inequity and the high cost of imported goods by teaching residents how to cultivate sustainable home gardens.

Extension agents Kyle Franks and Jennifer Hawkins designed Seed to Harvest with an emphasis on using on-island resources to reduce reliance on expensive imports. The program creates a complete cycle of education, teaching people the skills to propagate seeds, manage pests and harvest their crops.

“There鈥檚 been several generations not farming, not gardening, and so we wanted to help bring that back into the community,” said Franks. “The pandemic highlighted the level of food inequity across the island.”

For Kanoelani Dudoit, a lifelong Molokaʻi resident, the experience has been transformative. “It opened more avenues for each person to apply what they learned from the workshop right at home,” said Dudoit. She noted that the program helped her identify local stores, local prices, local items, allowing her family to “cut costs or reuse what we have here. That鈥檚 a major benefit for our community.”

Harvest to market

In early 2026, the team will launch Harvest to Market, a new program designed to teach home gardeners the business side of agriculture. The upcoming curriculum will cover marketing and branding, turning raw produce into jams, jellies, or freeze-dried goods that can be sold at farmer鈥檚 markets, and following state rules for selling produce and processed foods.

“Our growers are doing a great job, but now they have excess,” said Hawkins. “So the next step is helping them get their produce to market.”

Volunteers make it possible for (FVH) to hold its monthly Food Drop at Campus Center, distributing about 8,000 pounds of food each second Wednesday of the academic year.Housed within the University of Hawaiʻi at 惭腻苍辞补鈥檚 (SILD) unit, FVH continues to play a key role in assisting 糖心视频 惭腻苍辞补 students experiencing food insecurity.

Bonnyjean Manini, SILD director, said volunteers are critical to help receive, sort, and distribute food at monthly Food Drop events. The items are provided through partnerships with the Hawaiʻi Foodbank and the Hawaiʻi Health & Harm Reduction Center.

“They exemplify the qualities of empathy, responsiveness, commitment and are fearless of the physical labor involved with the work of helping provide food to those in need but often go unacknowledged,” she said. “Their unconditional assistance makes these events possible.”

Finding joy in helping others

Richard Bradshaw, one of FVH鈥檚 longest-serving volunteers and a former religion instructor, said he returns each month for a simple reason: helping others brings joy.

“I think helping others with an open heart and non-judgmentally enables me to doubly enjoy giving,” he said. “Making people happy is the best way to make yourself happy.”

His own experiences as a college student gives him perspective on the challenges many students face today. He recalled comforting a student he knew who felt embarrassed to see him at the Food Drop, an interaction that underscored how food insecurity can affect a student鈥檚 sense of dignity.

“I deeply understood how she felt and did everything I could to ease her feelings,” he said.

Connecting through food and knowledge

Lara Hackney is an instructor in the Food Science and Human Nutrition program in the .

She began volunteering with FVH in 2019 through her involvement with The Coalition to Stop Campus Hunger. After the pandemic, she returned and has volunteered consistently since.

“I hope they [students/糖心视频 community] feel that FVH is a safe place where they can find something that helps when times are challenging,” she said.

A new volunteer inspired to give back

For third-year physics major Stephen Wagner, volunteering began as part of his Mortar Board service project but quickly took on deeper meaning. With past experience at food banks on Hawaiʻi Island, he recognized how essential FVH is鈥攅specially after learning that 84% of the 268 participants at a recent Food Drop identified as 糖心视频 惭腻苍辞补 students.

“Seeing the pallets of food empty as people came through made the impact very tangible,” he said. “I hope students feel secure and welcome when they come to the Food Drop.”

He encourages others to volunteer as well. “Community is especially important in these uncertain times, and lifting each other up makes for a strong community.”

How to support FVH

FVH will hold its next Food Drop on December 10, at the Campus Center Courtyard, beginning at noon while supplies last. Its Holiday Drive to help stock its pantry in Hemenway Hall runs through January 2, and the 糖心视频 community is encouraged to donate non-perishable food items and toiletries at the SLD office in Campus Center Room 208, Monday—Friday, 9 a.m.—4 p.m. (except holidays and weekends).

Monetary donations to support Food Vault Hawaiʻi can be made through the . For updates, pantry information and volunteer opportunities, follow FVH on or email fvh@hawaii.edu.

糖心视频 Basic Needs Fund

If you鈥檙e a 糖心视频 惭腻苍辞补 student facing an unexpected hardship, the 糖心视频 惭腻苍辞补 Student Basic Needs fund offers one-time emergency grants to help you stay on track. Apply or give your support here.

The University of Hawaiʻi 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 Hawaiʻi, 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 糖心视频 West Oʻahu and the project鈥檚 leader. “We hope the collection will support progress toward a more equitable, sustainable and resilient food system in Hawaiʻi and around the world.”

The collection was co-edited by Miles and Travis Idol, professor at 糖心视频 惭腻苍辞补鈥檚 College of Tropical Agriculture and Human Resilience. They worked alongside an international editorial team.

Important 糖心视频 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 Hawaiʻi 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 糖心视频 Mānoa (CTAHR) and the 糖心视频 Community College System with other state agencies.

“The food hub is an important step on the path to Hawaiʻi鈥檚 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 Hawaiʻi鈥檚 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 Hawaiʻi 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鈥檚 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.

Aspiring filmmakers are invited to submit a short film pitch for the Sustainability Pitch and Media Competition 2025. Hosted by the University of Hawaiʻi System Office of Sustainability and the 糖心视频 惭腻苍辞补 , this year鈥檚 theme is Local Food Production and Consumption.

The competition encourages filmmakers to turn their creativity into impact by using storytelling skills to pitch eye-catching short films that do good for the planet. Three pitches will be chosen. Winning pitches will earn $200 each. Those produced within the academic year will earn an additional $800.

online. Submissions are due November 20, at 11:55 p.m.

Application requirements

• Written pitch for a short film between 15 seconds and 2 minutes long.
• A written description of your idea (100–300 words max).
• A single PDF (4–8 images) showing your concept, visual style, and story progression.
• Pitches must be original (no overlap with class assignments).

Pitches will be judged by community professionals, and finished films will be shared with the 糖心视频 community and beyond.

For more information, contact Associate Professor Laura Margulies at lmarguli@hawaii.edu.

Leeward Community College continued its dedication to the West and Central Oʻahu communities on November 9, transforming its campus into a distribution center for essential resources in partnership with the Hawaiʻi Foodbank. The mobilization successfully served 1,100 households, exceeding the initial goal of 1,000 households.

The event highlighted Leeward CC‘s role as a key regional institution, bringing together staff, students and leaders, including Hawaiʻi Lt. Gov. Sylvia Luke, who all worked to ensure efficient distribution.

“This is our kuleana (responsibility) in action,” said Chancellor Carlos Pe帽aloza. “The mission of a community college is to be responsive to the immediate needs of its people. We are not just in the community; we are the community. Opening our campus as a point of distribution and seeing our staff, students and leaders like the lieutenant governor working side-by-side is the most powerful lesson we can offer. We are proud to be an anchor institution that can mobilize with incredible partners like the Hawaiʻi Foodbank to provide this critical support.”

The collaborative spirit was evident throughout the day. Will Castillo, senior coordinator for Leeward CC鈥檚 Office of Workforce Development, volunteered at the event alongside his daughter and reflected on the significance of their collective action.

Castillo said, “This is what Leeward is all about, coming together to uplift and support our community when it matters most.”

Volunteer Emma Collo, a Miss Chinatown princess, added, “Seeing the gratitude on families’ faces reminded us why this work matters, and we encourage everyone to consider volunteering. The foodbank always needs extra hands.”

Windward Community College partnered with the Hawaiʻi Foodbank to host a pop-up food distribution event that provided groceries and fresh produce to an estimated 500 families on the windward side of Oʻahu. The November 5 event was held to support families impacted by the ongoing federal government shutdown.

Held at the Hale ʻ膧koakoa parking lot, the effort brought together students, faculty, staff, and campus and community leaders.

“It feels nice giving back to the community that I鈥檝e always been a part of,” said Alika Kanahele, a Windward CC student volunteer. “Being able to directly help people I鈥檝e seen around is really fulfilling.”

Urgent need

Among the volunteers was U.S. Sen. Tokuda, a Kāneʻohe native, who noted the urgency of the need.

“First of all, a big mahalo to Windward Community College for opening up this campus. We can see the need—literally—the cars all stacked up,” she said. “The Foodbank joining up with Windward CC to meet needs and help feed hungry people in our community means so much to me, so I鈥檓 very grateful for all the volunteers, the Foodbank, and everyone who made today possible.”

The event was co-coordinated by State Rep. Lisa Kitagawa.

“I reached out to the Foodbank because I know there is such a need in our community due to the government shutdown,” Kitagawa said. “We鈥檙e so grateful that Windward CC stepped up to be a host, and that the Foodbank came out to the windward side. At least 500 families will get fed today, which is so awesome.”

The pop-up was part of the Hawaiʻi Foodbank鈥檚 Emergency Food Assistance Program, a statewide effort to support affected individuals and families.

“A community college has to be centered in its community, and this is exactly the kind of outreach we鈥檙e honored to provide,” said Chancellor Ardis Eschenberg. “We鈥檙e grateful to Sen. Tokuda, Rep. Kitagawa, the Hawaiʻi Foodbank, and all of the volunteers who came out today to ensure that everyone in our community has something to eat during this difficult time.”

Leeward CC is hosting a pop-up distribution on November 9. To register and for information about future distributions, visit .

A new University of Hawaiʻi System report reveals that many students continue to face significant challenges meeting their basic needs, including food, housing, healthcare, hygiene, clothing, transportation and technology. The , released in 2025 by Albie Miles and Konstantinos Zougris, professors from 糖心视频 West Oʻahu, surveyed 2,704 students across all 10 campuses and provides one of the most comprehensive snapshots to date of how these issues affect academic success and overall well-being.

Widespread insecurities

The study found that:

• 60% of students experienced at least one form of food insecurity, with 40% reporting going hungry in the past year due to lack of money.
• 25% of students identified as housing insecure, and 20% reported not having a safe place to sleep.
• 30% of students did not seek medical care when needed because of financial barriers, and 23% reported no access to health insurance.
• 25% of students faced hygiene insecurity, while another 25% struggled with clothing insecurity, sometimes missing class as a result.
• 14% of students reported unreliable internet access, limiting their ability to complete coursework.

“These insecurities disrupt student learning and disproportionately affect vulnerable populations including Native Hawaiian, Pacific Islander, African American, LGBTQIA+, parenting, and older students,” the report noted.

Impact on student success

The findings emphasize how basic needs insecurity directly undermines academic persistence and student retention. For example, the study revealed that students who dropped out were overwhelmingly more likely to have experienced severe food (61%) and housing (82%) insecurity.

At the same time, 75% of students reported a sense of belonging on their campus and 81% felt supported by their teachers鈥攑rotective factors that contribute to retention and success.

Student services and awareness

The survey also evaluated awareness and use of 糖心视频鈥檚 student basic needs services. About 75% of students were aware of services on their campus, and half reported using them. Of those who accessed support, 80% said they were satisfied with the assistance received.

Recommendations for action

The report outlines 10 key recommendations for 糖心视频 officials and state policymakers, including:

• Expanding financial aid to better reflect the full cost of attendance, including living expenses.
• Establishing comprehensive “basic needs hubs” on every campus.
• Increasing healthcare and safety resources.
• Enhancing equitable access to transportation and technology.
• Strengthening communication campaigns to reduce stigma and raise awareness about available resources.

“These findings will guide us in shaping a more equitable, compassionate and supportive 糖心视频 System鈥攐ne where every student has the resources to thrive academically and personally,” said Miles and Zougris.

Next steps

The 糖心视频 System and campus basic needs committees will utilize these survey results to refine goals and priorities previously identified in the Basic Needs Master Plan 2.0 that was published in November 2024.

糖心视频 appreciates the support of many generous donors who have given in support of basic student needs over the years. If you are able to help, visit this to donate to the campus or program of your choice.

Read the full report

The full and .