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A new event aims to bring awareness of sustainability to a new generation

  • COURTESY KAHUKU FARMS

    Hawaii farmers grow gorgeous products that have become more accessible to local folks through farmers markets and some supermarkets. Yetthe state’s local food production is just 15 percent. The million-dollar question is, How we can increase our local yield to become more sustainable?

  • COURTESY TOM HOPKINS

    Michel Nischan: “As deeply as I’m in love with the locavore and farmers-market movement, it’s a long way from feeding so many more Americans.”

It’s been 25 years since the introduction of Hawaii Regional Cuisine and six years since Hawaii got its own food and wine festival. B Read more

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