HAF offers meaningful ways for our community to connect with and support local agriculture. From thought-provoking events like EAT THINK DRINK to fundraising campaigns and volunteer opportunities, every action helps strengthen Hawai‘i’s food system. By joining us, you not only celebrate our farmers, ranchers, and food producers — you help build a more resilient and food-secure Hawai‘i for generations to come.
EAT THINK DRINK is HAF’s signature event series bringing together chefs, farmers, industry leaders, and the community to explore the most pressing issues shaping Hawai‘i’s food system. Each program pairs insightful dialogue with delicious, locally inspired dishes, creating an experience that informs, inspires, and connects.From food security to sustainability, policy to innovation, EAT THINK DRINK sparks conversation and action around building a stronger agricultural future for Hawai‘i.Stay tuned here for details on upcoming events — and join us at the table to be part of the conversation.
Hawai‘i Agricultural Foundation (HAF) invites farmers, ranchers, fishermen, and other agricultural producers to partner with us through our In the Fields program. This hands-on initiative offers students field trips to active farms, giving them a firsthand look at Hawai‘i’s working agricultural landscape.
If you’re interested in hosting a field trip or supporting this program, please complete the interest form or contact HAF for more information. Together, we can inspire the next generation and strengthen Hawai‘i’s food future.
Hawai‘i’s floral industry — rooted in lei traditions, weddings, and the nursery market — is at a crossroads. Once a leading agricultural export, local floriculture has declined sharply, with nearly 90% of lei flowers now imported. Rising costs, labor shortages, and generational turnover threaten an industry vital to culture, tourism, and community identity. Yet floriculture still generates more than $40 million annually and remains one of Hawai‘i’s most visible connections to agriculture. The next EAT THINK DRINK will bring together industry leaders, growers, and cultural practitioners to explore how Hawai‘i can protect and revitalize its floral future while sustaining local traditions and businesses.
From insights on how food safety is evolving at the national and local level, to fresh, flavorful dishes crafted by Hawai‘i’s top chefs, this was a night to remember. Speakers offered behind-the-scenes insight into global and local food safety standards and the industry’s challenges and solutions.
Global and community leaders engaged with the community for an evening focused on the growing threat of invasive species in Hawai‘i. Keynote speaker Michael Inglis shared best practices that have made New Zealand a global leader in biosecurity policy and enforcement. Ulalia Woodside led a discussion with panelists Sharon Hurd, Chelsea Arnott, Mark Paikuli-Stride, and Ku‘uhaku Park that offered local insight into how strategic collaboration and community engagement can protect Hawai‘i’s food systems. Guests were also treated to a one-of-a-kind grazing experience showcasing dishes using edible invasive species that highlighted how food can be both a solution and a celebration. Guest chefs were Kealoha Domingo, Ed Kenney, Jon Matsubara, and Jeremy Shigekane.
It was a memorable evening filled with insightful discussion celebrating Hawai‘i’s commitment to local agriculture. Keynote speaker Senator Donovan Dela Cruz, along with moderator First Lady Jaime Kanani Green, led a dynamic conversation with community and industry leaders on how regional kitchens can support food sustainability and local ag growth. Another highlight of the night was the special menu crafted by four Hawai‘i’s chefs, each collaborating with students from their high school alma maters to bring student-inspired dishes to life. They showcased fresh, locally grown ingredients, reflecting the chefs’ dedication to their communities and the next generation of culinary talent.
We are thrilled to report that ETD 26 was a resounding success! With a great turnout of thought leaders, industry professionals, and community members, the evening was both informative and enjoyable. Keynote speaker Paula Daniels captivated the audience with her expertise on building sustainable and equitable food systems through institutional purchasing. The engaging panel discussion, moderated by Jayson Watts of Mahi Pono, provided valuable insights on integrating local agriculture into institutional supply chains. The energy in the room was palpable as attendees networked, shared ideas, and enjoyed the delicious food. The conversations sparked during the event will no doubt continue to inspire actionable change in how institutions support local agriculture and foster a more resilient food system in Hawaii.
