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If you’ve ever attended a celebration in Hawaii, then you’ve eaten until you’ve passed out. And if you’ve done that, it shouldn’t be a surprise to you that for two weeks in a row our discussions have revolved around food. In fact, you’re probably dropping crumbs somewhere as you read this. I know I did while I wrote it.

Not hungry? You will be.

After last week’s where Civil Beat’s Michael Levine kept a diary of his attempt to eat 100% local, members were still chattering about local food and how they want to change their personal eating habits.

Most people agreed that they wished they could eat more local, but that they were constantly challenged by various obstacles. Whether it be the price, access, or just the lack of simplicity, eating local was certainly a challenge. But the question remained, “Why is it so hard to eat local?”

Civil Beat went looking for answers and turned our attention to the source of the problem: food production in Hawaii. In a three-part series, Levine looked at the different possibilities on why his Eat Local Challenge was oh so challenging.

Agriculture

• Selling Local Food — Shoppers Not Always Willing to Pay the Price
• School Meals Flunk Local Food Test
• Rigid Rules, Weak Commitment Hurt Local Farming

• Discussion: Hawaii Agriculture

• Some members like Mark Murakami, had a very reasonable outlook on the dilemma:

“I try to buy local whenever I can, but if you are not at Whole Foods, it is really hard to tell what is local and what isn’t. Two of my grade school kids had a cooking class this summer and I was really impressed with their teacher/chef, Chef Lori. She told them to try to buy local, and organic if possible, but that it was an economic choice, and we can’t all do that. So if you can’t, don’t be (ashamed). Do what you gotta do. Thanks.”

• After reading Kimberley L Isaak‘s comments it’s hard not to call her excitement for healthy eating anything but contagious:

“My grocery store is the Beretania Foodland. Did anyone discuss the way retailers display local options? Finally “my” store put all the local produce together in one spot. For a shopper that helps me decide “Well there’s none of this, but look there’s that – I think I’ll try it.” It’s educational about what’s in season and it gives me options of local vs local and not local vs non-local. I wish they would do that with the prepared food too. I know the BBQ sauce I buy is not made with all local ingredients, but it’s a local company and made in Hawaii… same with my bread, tortillas, cookies, ice cream and and other prepared treats and foods.

“A few thoughts about prices… I am fortunate that I am able to choose the more expensive options – though sometimes when you really look at it and break it down, .50 for a serving of fruit or enough vegetables, lettuce or tomatoes for a meal – it is more affordable than the pricing labels make you think (ie 25 cents vs 50 cents for a serving of fruit??? come-on we spend 4 bucks for coffee to go!). …I’m happy to do so – it’s fun to shop for and prepare new and yummy food that fuels my body.”

• Civil Beat member Jazzaloha brought another aspect of pricing to the discussion – shipping costs:

“I’m surprised that shipping costs don’t make imported foods more expensive than locally grown ones—even with land prices and economies of scale advantage. I would like to see Civil Beat flesh exactly how this happens. Moreover, my impression (and this may be wrong) is that prices at local farmer’s markets are quite low. So what makes them lower at these farmer’s markets, but higher at grocery stores? I’m also wondering about the merits of establishing more permanent type of farmer’s markets. I’m thinking of places like Chinatown where local vendors can rent out stalls and sell their food. (I think Waipahu has something like this in the old Big Way building.) Personally, I like shopping in Chinatown, not only because of the prices, but because of the atmosphere. It reminds me of places like Pike’s Market in Seattle. Personally, I think these places, if built right, could be economically successful, as well as enhance the community.”

• Melanie Kosaka felt it was less about pricing and more about educating consumers about healthy local eating:

“Enjoyed your article. One area that might also be explored is the value of a food literate consumer. A recent found that consumption of fresh vegetables is decreasing while consumption of processed food continues to increase. How does this trend affect the future of ag in Hawaii? Do we need consumers who demand fresh product in schools and can identify local products in the market to create the political will and capital needed to change government and retail practices? This generation of parents, while they know more about food nutrition than their parents did, eat a diet that’s far less healthy. Maybe if we got folks back in the kitchen we would see a renaissance of agriculture in Hawaii starting from the grassroots consumer level? Hawaii chefs and farmers have developed a productive relationship over the past 20 years. In the 21st century perhaps we need to model that relationship for consumer and farmer to ignite change? Disclosure: I work in food related media, hence have a bias toward importance of consumer education on food literacy.”