HONOLULU (HawaiiNewsNow) – Local food businesses gathered at the Hawaii State Capitol Wednesday for the inaugural Food and Product Innovation Network Day, hosted by the Hawaiʻi Ag & Culinary Alliance and the Food and Product Innovation Network.
Among the vendors was Michael Jensen, founder of Waiū ʻAla Syrups, who uses monkeypod beans — often considered a throwaway plant part — as a base ingredient.
“It’s naturally beautiful in nuttiness, smokiness, has a little bit of caramel maple nut,” Jensen said.
Jensen said continued support for locally sourced products would benefit businesses like his.
“If we can continue to use locally sourced products, I think companies like this would do a lot better. Buying stuff from outside of Hawaii seems kind of redundant because we source those locally anyway,” Jensen said.
State’s 30% local food goal faces challenges
Hawaii’s state food purchasing goal is 30% local by 2030 with the largest purchasers being education, prisons and hospitals.
The Hawaii Farm Bureau said agencies such as the Department of Education are currently reaching only 6%.
The Farm Bureau testified on 144 bills this legislative session covering land use, labor, transportation, energy costs and invasive species.
“We think we can. We are optimistic on it. It’s a big goal. But that’s why with all the policies and all the programs that are out there for agriculture we are hoping that we can increase scaling,” said Brian Miyamoto, executive director of the Hawaiʻi Farm Bureau.
State Sen. Tim Richards (D-North Kona, North and South Kohala, North Hilo) said the event supports broader supply chain development.
“You start building bridges, creating these supply chains that enhance everybody so it kind of lifts everyone up together,” Richards said.
Local meat producer focuses on volume and waste reduction
Mauka Meats, which produces smoked sausage, works with local ranchers, small cooperatives and processors to reduce costs.
“Our big thing is moving enough volume to be able to support these small processors and ranchers to maintain their economies of scale and you have to pay payroll every week and we don’t let anything go to waste,” said Micah Richards, owner of Mauka Meats.
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