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.
In this special online event, Ron Mizutani, president and CEO of Hawaii Foodbank joins Denise Yamaguchi, executive director of HAF, to moderate a panel discussion with key players in Hawai‘i’s food industry to discuss disruption in our local food supply as a result of the COVID-19 pandemic. Panelists include: Chad Buck, Owner & Chief Executive Officer, Hawaii Foodservice Alliance Eric Kingma, Executive Director, Hawaii Longline Association Tom Jones, Chairman, Hawaii Restaurant Association Brian Miyamoto, Executive Director, Hawaii Farm Bureau Jason Wong, President, Sysco Hawaii Lauren Zirbel, Executive Director, Hawaii Food Industry Association
In 2017, Lou Cooperhouse spoke at EAT THINK DRINK and provided an overview of the transformative changes that are occurring in the food industry, and innovations that he predicted for the coming decades. Lou spoke about the tremendous opportunities are on the horizon with alternative protein products, and focused particularly on one category, which he called “cellular aquaculture”. This event became the launch and the birthplace of a transformative new company called BlueNalu, which represented a new “wave” of thinking and innovation, and resulted in the largest seed round fundraising, globally, in this new category of cell-based foods. Lou co-founded BlueNalu, and organized a team of experts to develop healthy, safe and sustainable cell-based seafood made directly from real fish cells. On Monday, November 4 at the ‘Alohilani Resort Waikiki Beach, EAT THINK DRINK: Making Waves – BlueNalu & the Future of Food explored how science and innovation can provide solutions through sustainable practices in our food supply and provide solutions to what we grow and eat.
In 1991, Shep Gordon, Roger Verge and Dean Fearing helped launch the Hawai‘i Regional Cuisine Movement. The movement started with 12 chefs committing to support local farmers by using the finest locally grown ingredients on their menus. It was an important new movement in diversified agriculture in Hawaii, one that truly reflected Hawaii’s island culture. Farmers and chefs were talking about what they needed to do to support one another, in ways that would ultimately elevate the local culinary talent and Hawaii’s food scene. On Thursday, July 18 at ‘Alohilani Resort Waikiki Beach, EAT THINK DRINK: Hawai‘i Regional Cuisine – The Evolution of Agriculture in Hawaii brought together thought-leaders in the agricultural and food industry to share their thoughts on how the collaboration between farmers and chefs changed and continues to fire the fuel on how we eat and what we grow.
Fish to your plate: how does your seafood get there? The two primary methods of getting fish onto your plate. Fish are either wild caught or farm raised. And, there is much debate about whether farmed raised fish or wild caught fish is better for you and for the environment. On Thursday, March 28, 2019 at ‘Alohilani Resort Waikiki Beach, EAT THINK DRINK: Fishing for Answers – Wild & Farmed brought together thought-leaders in the fishing industry to share their methods of catch, farm practices, and other approaches to help consumers learn more about their seafood choices.
Scaling Up—Small Farm to Big Farm featured keynote speaker Eric Pond, co-owner of Greenleaf Farm Management in Oregon, and panelists Fred Lau from Mari’s Gardens, Dana Shapiro from Hawaiʻi ʻUlu Cooperative, and Janel Yanamoto from GoFarm Hawaiʻi, and was moderated by Kamuela Enos from MAʻO Organic Farms. Following a fascinating hour of conversation on what farming and ag businesses need to scale up and expand their business operations, guests continued the dialogue and networked on the pool deck at Swell Bar while enjoying delectably crafted dishes by Morimoto Asia and Momosan in Waikiki, 12th Ave Grill, Poke Stop, ’Alohilani Resort, and La Tour Café, plus a selection of wine and craft beer from Southern Glazer’s Wine & Spirits.
