Outreach

A move to Organic and Organic Plus strategies in food production is how Hawai‘i food producers take back the power of the Hawai‘i brand.

By Joshua Willing, Student, AG100, Introduction to Agricultural Sciences.

Rows of lettuce.
A field of certified organic lettuce grows at Robb Farms in Waimea, Hawai‘i Island. Photo courtesy of The Kohala Center.

Food production in Hawai‘i sits in the middle of a great paradox, at once a lush natural paradise with a perfect climate for growing things, yet isolated, leading to inflated costs for Hawaii’s producers. The future of the Hawai‘i food industry will depend on producers’ ability to navigate a way that respects these inherent costs while utilizing the many benefits of the islands. Producers must decide on a model that best suits the economy.

My argument here is that this model already exists, and by using branding–in this case the brand of Hawai‘i itself–we will mitigate many unavoidable costs while at the same time enhancing the desirability of Hawai‘i’s food products. This will rely heavily on the Hawai‘i food industry as a whole moving toward an “Organic Plus” strategy (going beyond current organic standards), the goals of which coincide nicely with the natural boons of Hawai‘i’s food production.

Continue Reading The Hawai’i brand in food production: The power of moving toward Organic Plus

One of the advantages of studying tropical agriculture on the Big Island is the opportunity we have as students to see a diversity of farming methods, all of which play a role in the island economy and community.

By Michael Sthreshley, Senior, Agriculture.

Michael Sthreshley, background is lava flowing into ocean with steam rising.
Michael Sthreshley

Following the graduation of several key members, the Agriculture Club at the University of Hawai‘i at Hilo has had a few changes in leadership starting in the fall of 2014. Among the new officers are Michael Sthreshley as president, and Miguel Bravo Escobar as vice president. Lukas Kambic and Rachel Gorenflo continue as treasurer and secretary, respectively.

The “Ag” Club has been working to establish new relations with the UH Hilo Farm Laboratory faculty. In previous semesters the club has had limited involvement with the university farm. Since the club represents our College of Agriculture, Forestry and Natural Resource Management and aims to open up opportunities to students, we wish to learn more and gain further experience with agriculture and related topics utilizing college’s facilities.

Continue Reading UH Hilo Ag Club’s new leadership sets new priorities

Each semester, the class helps clean up a fruit and vegetable garden at the Malia Puka O Kalani Catholic Church in Keaukaha.

By Juan Avellaneda, Student, Agriculture.

Group of students gathered for photo.
Students in UH Hilo’s course on sustainable agriculture in fall 2014 gather for group photo. Click to enlarge.

Have you heard about the sustainable agriculture course (Ag230) at the University of Hawai‘i at Hilo? This course offers community outreach, sustainable practices, and the experience of designing your very own sustainable garden. The course is taught by Norman Arancon, associate professor of horticulture. Students in the course are separated into groups and are assigned different areas on the UH Hilo campus, where they get to plant, grow, and harvest their own food.

This article will give you an insight on one of the field trips taken in the course last fall. In this community outreach field trip, the class helped clean up a fruit and vegetable garden at the Malia Puka O Kalani Catholic Church in Keaukaha.

Continue Reading Sustainable agriculture students enrich class experience with community service