Hawaii’s demand for pork is on the rise but slaughterhouses cater to beef.

Future capital gains would be locked into local income levels as part of the plan.

The DOE plans for a centralized kitchen concept but local advocates say it’s better to increase cooking capacity at individual schools.

The state is investing in small-scale gardening, herding and livestock operations. It’s a start.

Producers have turned to supplying direct to hotels catering to tourists, shifting the emphasis away from local preferences.

Fresh research reinforces that the majority of tourists to Hawaii will pay a premium to experience local fare. That could make food produced here more affordable for residents.

State agencies and local hotels and restaurants are on the hunt for more Hawaii-grown produce, but only a small number of our farms conform to USDA guidelines.

Local layers are now racing to expand operations as the islands remain bird-flu free.

Information on restricted pesticide use in Hawaii was kept private until a 2018 law required transparency. Environmental advocates want more restrictions. 

State lawmakers are asked to find a little more funding now to save a lot more money later in order to protect the islands’ fragile ecosystems and ag lands.