December 2017 Highlights
Check out some of our top highlights from this month, including:
- Happy Holidays!
- Localicious Hawaii Recruits New Restaurants for 2018 Campaign
- Kids Cooking Local Students Whip Up Homemade Meatballs on Hawaii News Now
- Introducing…. EAT THINK DRINK: Healthy People, Healthy Planet
The Hawaii Agricultural Foundation is seeking new restaurants to join in on the 2018 Localicious Hawaii campaign! As the largest statewide restaurant initiative, chefs and their eateries have the opportunity to continue their commitment to the local agriculture industry support ag-focused education in K-12 classrooms.
Being a Localicious Hawaii participant is as easy as pie! Throughout the month of March, our dining partners designate one or more menu items that incorporate locally grown, caught or raised products as their Localicious dishes. For every dish sold, one dollar is donated towards the expansion of ag-focused education programs in K-12 classrooms.
HAF aims to recruit over 300 Hawaii-based restaurants to participate in Localicious Hawaii’s 2018 fundraising efforts. All proceeds garnered throughout March will help fund our free education programs, which gives students and teachers the tools they need to engage in interactive ag- and science-focused activities.
If your restaurant is interested in joining, or if you know a restaurant that you think would be interested, please click the button below to submit your interest. If you have any questions, please email firstname.lastname@example.org or call (808) 927-9749.
Kids Cooking Local students at the Boys and Girls Clubhouse at Spaulding Clubhouse worked alongside Flour and Barley Waikikiʻs Chef Royce Arakaki for a special feature on Hawaii News Now Sunrise. Together, the trio got their hands dirty and made homemade meatballs using fresh, Hawaii-grown herbs.
The full segment airs this week on Hawaii News Now Sunrise and will soon be available for viewing online.
As one of the most isolated archipelagos in the world, Hawaii must work hard to protect and preserve its fragile ecosystems and limited natural resources. However, as today’s consumer society continues to place emphasis on convenience, our Islands’ environment and communities are becoming more and more at-risk.
On Monday, January 29 at THE MODERN HONOLULU, EAT THINK DRINK: Healthy People, Healthy Planet will gather innovative minds to lead a conversation on the symbiotic relationship between wellness and sustainability.
Our panel of renowned experts will dissect the critical role that consumer actions play in growing an eco-conscious future. The conversation will identify key points and opportunities to establish a long-term impact, including: Where can we identify intersections between wellness and sustainability initiatives and encourage systemic change? In what ways can these two industries work together to act as catalysts for a healthier, greener Hawaii? How can global leaders leverage their power to influence a shift towards sustainable consumerism?
The evening will be kicked with an inspiring talk by Keynote Speaker Peggy Liu, chairperson of JUCCCEE, an internationally-recognized nonprofit dedicated to building a greener China, and one of the world’s leading minds in sustainability and cross-cultural collaboration. Afterward, the conversation will be moderated by Kimi Werner, a U.S. National Spearfishing Champion, a globally-renowned advocate for sustainable food systems and an ambassador of Patagonia Provisions. Featured panelists include Kim Johnson of the Kokua Hawaii Foundation and Noelani Kalipi of the Kohala Institute.
Featured chefs include Keith Pajinag of Ravish Honolulu at THE MODERN HONOLULU, Eric Oto of Hoku’s at The Kahala Hotel & Resort, Lawrence Nakamoto of Mariposa’s at Neiman Marcus and more. Unwrap flavorful treats handmade by OnoPops and enjoy a variety of refreshing libations shaken and stirred by Southern Glazer’s Wine & Spirits.
TICKETS ON SALE DECEMBER 28, 2017