Homegrown Heart

For Reid Kusano, the drive from Keaukaha to the Campus Center isn’t just a delivery route; it’s a connection between generations of Vulcans. As the Retail Manager for University Dining Services and a proud UH Hilo alumnus (Class of ʻ07 ), Kusano has spent 31 years on campus.

UH Hilo dining staff serve fresh poke bowls featuring student-grown Limu Lepe o Hina from the Pacific Aquaculture and Coastal Resources Center

Kusano’s journey at UH Hilo began in the mid-90s with a high school summer job in dining services. Though he went on to earn a degree in Administration of Justice, and originally intended to pursue legal research, he realized his true calling was right where he started — feeding the campus community. It’s that deep-rooted love that drives the “Local First” initiative.

Reid Kusano

“Local First” is more than a purchasing policy — it is a commitment to Hawaiʻi Island’s economy and neighbors. Though the program faces challenges with supply chains and an aging farming generation, Kusano remains dedicated to sourcing 25-30% of produce locally. That commitment is rooted in a simple truth learned by walking the land with local farmers: behind every harvest is “blood, sweat, and tears.”

“I don't think I could survive as a farmer,” he admits, stressing the immense labor and resilience required. So instead, he plays the role he knows best — a steadfast supporter who ensures the hard work of Hilo’s farmers, fishermen, and neighbors has a place on the university’s tables.

The most exciting evolution of this initiative is a new, hyper-local partnership: “From PACRC to Poke Bowl!”

Reid has teamed up with Karla McDermid, professor of Marine Science, to bridge the gap between research and retail. At the Pacific Aquaculture and Coastal Resources Center (PACRC), McDermid and her students cultivate limu grown in nutrient-rich seawater pumped from 300 feet below the surface and filtered through ancient reef-systems. The native species (Halymenia hawaiiana) boasts a 20% protein content and a taste superior to store-bought ogo.

UH Hilo alumnus Reid Kusano and Professor Karla McDermid showcase the ʻFrom PACRC to Poke Bowlʻ partnership, bringing student-grown native limu from the research center directly to campus dining tables

Every Monday morning, Reid personally picks up the just-harvested limu — grown by current UH Hilo students — and drives it to the Campus Center Dining Room to be eaten by other UH Hilo students. It is a perfect closed-loop system that highlights the ingenuity of the UH Hilo community.

“It’s super awesome to be able to serve something delicious that the students at our own university have worked on and grown,” said Kusano.

Launched approximately 15 years ago, the “Local First” initiative was born from a simple but powerful idea: utilize the island’s abundance to support the local economy and provide fresher, better-tasting food to students. At its peak, the program successfully sourced 50-60% of the university’s produce from local growers.

Today, Kusano navigates a more complex landscape. Due to farm closures and a younger generation opting out of agriculture, it is harder to meet demand with local supply. But Kusano’s resolve hasn’t wavered. He actively manages relationships with major distributors, such as Fresh Point (formerly Armstrong) and Suisan, to ensure staples like fresh ahi remain on the menu Monday through Wednesday.

Kusano’s commitment extends beyond placing orders. A recent visit to Hawaiʻi Farming in Waimea revealed the future of local agriculture production with computer-controlled efficiency.

Kusano gets out into the field to visit farmers and producers as often as he can for a better understanding of the work they do

“We live on an island in the middle of the Pacific,” Kusano said. “If there’s stuff out there that we can utilize, why are we gonna ship it in?”

It’s this practical, community-minded spirit that keeps the “Local First” initiative alive, and along the way, Reid Kusano is proving that the most important alumni connection might just be the one between the campus kitchen and the island it calls home.