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Reference Information
See below the library of studies, surveys, plans, tables, graphs and other reference documents and infographics related to Hawai'i Island's agriculture and food system.
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The State of Our Starch
Studies & Reports
2020
Illustrates the connections between supply and demand with the underlying questions of cultural values, interdependence and relationship in community, and current and future economic and environmental crises. Re: Diversity of supply and demand, makes the point that 1) carbohydrate production is integral when thinking about feeding a population and reducing hunger/food insecurity; 2) that Hawai'i State produces less than 0.5% of its consumed carbohydrates; 3) that white rice, which represents a carbohydrate staple in Hawai'i, is not produced in Hawai'i and is also eaten in "white" form, removed of its bran and representing a carbohydrate that causes blood sugar spikes (and is potentially related to Type II diabetes); that 4) government and market priorities support tourism and inherently undermine the creation of a robust local supply chain. Begs the question re: ag diversity of how it is driven not only by consumer desire but also policy, and a critical understanding of historical and present day local agricultural and import practices. How do supply and demand shift to meet each other, with consideration of what is sustainable and possible for all, including land and social relationships between land and people?
The Potential of Indigenous Agricultural Food Production Under Climate Change in Hawai'i
Studies & Reports
2019
National Climate Assessment: Hawai'i
Studies & Reports
2018
High-level overview of climate impacts on the Hawaiian Islands and nearby islands in the Pacific. 1) Freshwater supplies will be increasingly affected as both air tempoerature and sea level rise; native high-altitude ecosystems face increased risk from disease and extinction as air temperatures rise; 3) storms and sea level rise will increase coastal flooding and erosion, and will increase the vulnerability of ports needed for import/export of goods. It can also overwhelm sewage and other waste facilities. National Assessments also cover rural areas and agriculture, but are not localized to Hawai'i and are geared toward U.S. continental projections. Still, assessments are grave for agriculture with ag dependency on climate, soil, etc.
County of Hawai'i Climate Action Plan
Plans
2020
Hyper-focus on mitigation of greenhouse gases and increasing local energy production/lowering use. Intersection with Ag sector in 1) high level of imports, which increases Hawai'i's GHG footprint and points toward local food production (see p. 11); and also in 2) reforestation, which acts as a carbon sink and offsets some energy production (p.17).
EAT THINK DRINK 10: Food Supply Chain Disruption
Studies & Reports
2020
Panel hosted by Hawai'i Agriculture Foundation and moderated by Ron Mizutani, President and CEO of Hawai'i Foodbank and Denise Yamaguchi ED of Hawai'i Agriculture Foundation. Includes discussion of disruptions to supply chain especially on the distribution and consumer ends. Re: distribution there have been challenges with shipping and especially products that come in on air freight. With stoppage and ongoing slow-ness of inbound flights to Hawai'i distributors have needed to charter flights from Asia to meet demands. Import distributors have also recognized the impact of supply shortage on U.S. Mainland (i.e., eggs) and the resulting skyrocketing of price of particular goods that could be produced locally. Re: consumer Outbound product produced en masse for export to U.S. and international markets suffering as local producers have glut of supply but nowhere for product to go, and products produced for restaurant and tourist industry experiencing a glut as local desire for product is not there and restaurant and tourist industry is slowed.
Assessing Hawai'i's Food Consumption and Its Supply Sources
Studies & Reports
Summary data from various studies on Hawai'i's consumption habits with the following (2010) data: "Local production and imports (continental United States and foreign countries) of consumable food in Hawaii are estimated at just over 1.14 million tonnes in 2010. Food exports totaled 175.5 thousand tonnes, leaving total available food for consumption locally at 966.6 thousand tonnes. On a de facto basis, per capita food consumption in Hawaii is estimated at 657.9 kilograms in 2010. At the food group level, fresh vegetables lead with per capita food consumption of 84.2 kilograms, followed by other proteins at 69.1 kilograms, fresh fruits at 67.7 kilograms, fresh milk at 62.9 kilograms, and rice at 27.9 kilograms. Overall, an estimated 88.4% of available food in Hawaii was sourced from imports."
Hawai'i County Food Self Sufficiency Baseline
Studies & Reports
2012
See Table 2, Estimate of Hawai'i Island Food Demand, for estimates of food demand per year, separated by general food types.
Hawai'i's Food Consumption and Supply Resources
Studies & Reports
Estimates Hawai'i State food consumption and calculates self-suffciency statistics. Also reviews previously used methods of issues of calculating percentage of imported and local food consumed locally based on available data.
Integrating Human Health into Environmental Assessment Impact
Studies & Reports
2008
Evaluation of impacts of integrating Health Impact Assessments (HIA) into already existing space for HIA in Environmental Impact Assessments (EIA), and driving policy recommendations that effectively consider public/community health outcomes in development projects and the benefits of interdisciplinary and participatory practice. Included here as an example of theoretcial developments in the assessment field that understands the intertwinement of human and environmental health and potential opportunities for Hawaiian and Local/Community health to be evaluated, as seen in Hawai'i County Ag Development Plan 2012 HIA.
2010 Hawai'i County Agriculture Development Plan: Health Impact Assessment
Studies & Reports
2012
A Health Impact Assessment detailing the potential impacts of increasing local commercial food production, promoting farm to school procurement, and supporting school, community, and home food production. See p.64-68 for reflections from Dexter Kishida, School Food Coordinator for Actively Integrate Nutrition and Agriculture (AINA) In Schools Program, and Dean Okimoto, who has partnered with Private Schools on O'ahu to provide greens to schools for constraints and opportunities. Includes 1) Increase amount of Food Safety Certified farms, a requirement of DOE for any food purchases, 2) Encourage farmers to align produce with needs and price points that meet DOE procurement officials, 3) Train procurement officers to engage with multiple sellers and local sellers, 4) Train kitchen staff to handle and prepare fresh produce, esp. salad and raw vegetable which increases the potential for food-borne illness, 5) Encourage farm gardens to slowly introduce children to new and fresh foods and shift their palates to enjoying fresh foods, 6) Encourage children to cook in classrooms using local foods and "create" their own meals (i.e. at a salad bar) to change their behavior 7) Refigure schools as food hubs that can reinforce education around math, science, social studies.
University of Hawai'i Report on the Feasibility of Establishing a Farm to School Program in Hawaii's Public Schools
Studies & Reports
2009
Consortium working group consisting of UH CTAHR, HDOA, HDOE, and HFB members to evaluate feasibility of establishing a farm-to-school program in Hawai'i's public schools. Identifies bottleneck locations around three issues: Cost (matching DOE funding for foods with costs of local product); Procurement (no centralized system of ordering and delivery of DOE purchasing); and Supply (consistent and sufficient produce for school programming).
Aina Pono: Hawai'i's Farm to School Program
Studies & Reports
2018
Compilation of responses from producers, distributors, processors re: DOE Farm to School Aina Pono Program in order to double amounts of local food served in local schools. Barriers included 1) not knowing about the program, 2) producer distance/avoidance of State initiated projects due to fears around contractual agreements with the State and general lack of knowledge about details of program; extreme late payment and low mark-up/no-profit on deals; disqualification after a lot of paperwork because of simple errors; complicated bidding processes; complicated legal contracts; need for education around procurement, food safety, and (dis)qualifications; not being notified of the bidding processes.
2010 Hawai'i County Agriculture Development Plan: Health Impact Assessment
Plans
2012
State institutions fall under Act 175 for procurement limitations
Shopping Pattern and Food Purchase Differences
Studies & Reports
2017
Academic journal article on the patterns of national SNAP food purchasing and its relationship to food environment (i.e., distance of SNAP household from SNAP-accepting food and grocery store locations, availability and reliability of transport to stores and other financial and geographic constraints. National data shows EBT customers shopping at convenience stores, gas stations, and mid-sized groceries the majority of the time, though spending the majority of benefits at superstores. Data also shows that decisions about what foods to purchase are based mostly on price (see Table 1, purchasing habits).
USDA ERS Food Desert Interactive Map
Maps
2015
"Desert" defined as low income and low access areas (where grocery supermarket is more than 1 mile from clusters of housing). Includes most of East Hawai'i. Red and Yellow zones are areas where supermarkets are more than 20 miles from housing; and where vehicle access is an issue and stores are more than a mile from housing. Maps areas in East Hawai'i.
Deprivation in Paradise: Identifying O'ahu Food Deserts
Studies & Reports
2017
Important and thorough literature review and analysis of food desert definitions/conceptions and some methodological evaluations that arise in using USDA and U.S. continental values for analysis in Hawai'i (O'ahu). Notes access to food is limited due to geographical (distance), socioeconomic (types and availability of food/costs and transport availability and costs), and informational (educational, cultural, and social constraints on dietary choice). Illustrates cases of intervention and how each rests on particular theoretical assumptions about why people are not able to access [healthy] fresh foods: 1) Supermarkets are shown to have higher purchase rates of fruits and vegetables because they can lower costs of fresh foods; however in rural areas implementation of central supermarkets can disrupt sense of place/space and can also lead to collapse of smaller, more accesibly stores and ultimately create an increasingly deprived food system; 2) farmer's markets have been implemented in areas but with few statistical studies on how they have impacted food security; 3) government entities cannot intervene in private business/(super)markets and therefore are limited to assisting communities who live in food deserts through ag subsidies and consumer food assistance programs; 4) dispersed small business grocers can bring communities more physically proximate to food but often have higher prices and less selection, making the food unattractive/unreasonable for buyers in the area; 5) dietary choices have been shaped over time (and through lengths of social and economic realities), shaping food choices and preferences that, especially in communities of color and indigenous (Hawaiian) communities, are informed by poverty, hunger, and habits built around feeding families (including children). *Distance from market and ability of people to grow food must also call into account ability and desire to grow own food and poverty of time (due to low wage earning and multiple jobs). Also includes multiple GIS maps that evaluate Cost distance and store locations on O'ahu as well as degrees of poverty, prevalence of chronic health issues, and presence of Native Hawaiians and Pacific Islanders.
Food Deserts*
Studies & Reports
n.d.
Links to multiple articles evaluating food deserts and its relationship to racism, poverty (both of time and of cash), cultural appropriateness of foods, ability to grow own food, and health (esp. diabetes).
Median Family Incomes and Poverty Maps, HI
Maps
2013
GIS Mapping of 1) Median Family Income and 2) Percentage of persons below poverty; two indicators used to assess Food Desert Access. Shows portions of the Hamakua Coast and also Puna and Ka'u as having the largest percentage of persons below the poverty line.
Food Security in Hawai'i
Studies & Reports
2013
Categories of food insecurity addressed: 1) Overall food supply, 2) disasters, 3) poverty. Differentiates food security from self-sufficiency and resilience.
Food Security in Hawai'i
Studies & Reports
2013
Categories of food insecurity addressed: 1) Overall food supply, 2) disasters, 3) poverty. Differentiates food security from self-sufficiency and resilience.
If We Get Food Right, We Get Everything Right
Studies & Reports
2020
Systemic vulnerabilities in Hawai'i's food system and strategic actions for building a sustainable food system over the next decade. See also CIVIL BEAT article and foodtank audio (Albie Miles).
What Happens When the Boat Stops
Studies & Reports
2019
Jon Letman article on lack of food security in Hawai'i
The Impact of Coronavirus on Local Food Insecurity
Studies & Reports
2020
Feeding America Brief on National projections of food insecurity through Coronavirus pandemic, based on new unemployment and poverty data.
Food Security in Hawai'i
Studies & Reports
2013
Categories of food insecurity addressed: 1) Overall food supply, 2) disasters, 3) poverty. Differentiates food security from self-sufficiency and resilience.
Food Insecurity in Hawai'i: A Data Brief
Studies & Reports
2020
Explores food insecurity and notes particular demographic vulnerabilities in Hawai'i (and by County) related to demographic factors: geographic location, race and ethnicity, education, current and aggregated employment status, housing and marriage status, and health and chronic disease; household factors: household income, poverty, children, adults, size of household; and other indicators: ability to afford nutritious meals, access to free meals, SNAP use. Evaluates various data points that show State food insecurity estimates at 22%, with Hawai'i County having the highest food insecurity at 31% (pre-COVID). Native Hawaiian, Filipino, and Pacific Islander communities rank among the highest percentages of food insecurity, with 44% of Pacific Islander communities reporting food insecurity. The highest percentage of food insecure children per household was in Hawai'i County (at 1.3% compared to 0.8% Food Secure). High rates of diabetes, obesity, asthma, and arthritis are associated with food insecurity. SNAP use was associated with less food insecurity, and overall lower healthcare costs; the largest number of households accessing SNAP was in Hawai'i County.
The Impact of Coronavirus on Local Food Insecurity
Studies & Reports
2020
Feeding America Brief on National projections of food insecurity through Coronavirus pandemic, based on new unemployment and poverty data.
Hunger and Food INsecurty in Hawai'i, a Baseline Estimate 1999-2000
Studies & Reports
2000
Place-Based Equity for Hawaiʻi's Local Producers
Studies & Reports
2024
Qualitative research on access to USDA resources with policy recommendations within a place-based, five-dimensional equity framework.
Who Gets to Adopt? Contested Values Constrain Just Transitions to Agroforestry
Studies & Reports
2021
Research on what factors drive and/or restrain transitions to agroforestry in Hawaiʻi and who is able to participate.
Agroforestry Resources, Gender and Local Knowledge in Hawaiʻi
Studies & Reports
2025
Anna Ezzy's master thesis on women-identifying agroforestry practitioners' perspectives and experiences accessing supportive resources in Hawaiʻi.
Hawai'i Ocean Resources Management Plan
Plans
2020
The ORMP is a statewide plan that seeks to resolve coastal problems and issues that are not adequately addressed by existing laws and rules. The plan is a requirement under Hawaii Revised Statutes §205A-62(1) and is a main component of the CZM Program. Unlike plans that are created and administered by a single entity, the ORMP is unique in its collaborative implementation through the CZM Network, which includes Federal, State, County, and community representation.The 2020 ORMP highlights three areas of need within the coastal zone: Development and Coastal Hazards, Land-Based Pollution, and Marine Ecosystems
Aquaculture Development Program Strategic Plan 2023-2033
Plans
2022
To develop aquaculture in Hawaii, the Aquaculture Development Program (ADP) has developed a 10-year
strategic plan supporting the dual goals of increasing aquaculture food production and restorative
aquaculture initiatives.
Improving the Aquaculture Development Program (ADP) Strategic Plan
Plans
2024
This report has been put together by Hatch Innovation Services on the 10th of January 2024 and reflects our
recommendations to the Hawai’i Department of Agriculture (HDOA) to improve its existing Aquaculture Development
Program (ADP) strategic plan. The objective of the report was to provide recommendations for key improvement areas
that local, state, and federal agencies can focus on to drive the industry forward and develop and grow a robust,
sustainable food production industry that will contribute meaningfully to the economy, the community, and the
environment.
Fishery Ecosystem Plan for the Hawaiian Archipelago
Studies & Reports
2009
The FEP represents the first step in an incremental and collaborative approach to implementecosystem approaches to fishery management in the Hawaiian Archipelago. The Hawaii Archipelago FEP establishes the framework under which the Council will manage fishery resources, and begin the integration and implementation of ecosystem approaches to management in the Hawaii Archipelago. This FEP does not establish any new fishery management regulations at this time, but rather consolidates existing fishery regulations for demersal species.
Holomua Marine Initiative: Sustainable Herbivore Management
Studies & Reports
2024
The Division of Aquatic Resources’ (DAR) goal for herbivore management is to sustainably manage marine herbivore populations by implementing sustainable harvesting practices for present and future generations to promote resilience and address rapidly changing environmental conditions that threaten Hawaiʻi’s coral reef ecosystems. Maintaining adequate levels of herbivore biomass is essential for maintaining healthy corals and, where the condition of corals has declined, improvements in herbivore biomass can aid recovery.
Hawai'I Island Agriculture and Food System Study
Studies & Reports
2021
Analysis of the island's agriculture and food system produced by HIAP.
Hawai'i Island Agriculture Equipment
Tables & Graphs
2022
Hawai'i County Value Chain Diagram 2022
Tables & Graphs
2022
Hawai'i County Producer Challenges
Tables & Graphs
2022
Hawai'i County Agrifood Cluster Competitiveness Bubble Chart
Tables & Graphs
2022
Hawai'i County Agrifood Jobs 2022
Tables & Graphs
2022
Hawai'i County Agricultural Establishments 10-Yr
Tables & Graphs
2022
Hawai'i County 2022 NAICS vs YTS
Tables & Graphs
2022
Hawai'i County Agrifood Jobs and Establishments 2022
Maps
2022
Hawai'i County Production 2022
Tables & Graphs
2022
Hawai'i County Producers 2022
Tables & Graphs
2022
Hawai'i State County Ag Comparison
Maps
2022
Hawai'i County Staple Foods Buyers and Sellers 2022
Maps
2022
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