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It’s well known that Hawai‘i imports about 90% of its food. This leaves us dramatically unprepared for any serious natural disasters or, in a world seemingly going mad with war and great power rivalries, scenarios in which “the boats stop coming.”

While it remains very unlikely that Hawai‘i would be entirely cut off from mainland or global food supplies in the near future, we are at a point where we should start planning for such eventualities, because if it were to happen Hawai‘i would be in immediate dire straits.

It also makes sense for many other reasons to ramp up — as quickly as possible — local food production and food stores. A strong focus on fostering a healthy community food system, which includes sustainable/regenerative agricultural practices, equitable access to nutritious and healthy food, and sustainable economic practices, has many benefits beyond disaster preparedness.

A renewed focus on locally-produced foods makes sense for many reasons, including: local crops are better tasting, more nutritious, more local jobs are created, more money stays local, we create a richer sense of place and community, and it reduces the overall footprint of our food system.

We are joining a growing number of people who taking food security and local agriculture more seriously. Our thoughts here build on a lot of work by others, including the Hawaiʻi Emergency Management Agency, Hawaiʻi Island Food Alliance, the Hawaiʻi Island Agricultural Partnership, Hawai‘i County’s Agriculture and Food Systems Program, and Hunter Heaivilin’s Emergency Food Planning Scaffold framework.

We highlight six programs in particular that need urgent and robust state and local policy attention to get them on track. The image below shows a partial list of programs that together comprise a robust food security ecosystem for Hawai‘i.

The six items (in red in the image) we focus on here are the ones we feel need the most attention and could make a big difference in the next three to five years.

Where our approach differs from others is our increased emphasis on resilience and preparing for more serious disasters and/or world events that may actually cut off Hawai‘i’s imported food supplies.

Emergency Food Plans

Community emergency food plans are crucial for Hawai‘i’s food security, especially given our isolation and vulnerability to natural disasters. These plans, which should be completed at the least for each county should involve local government, community organizations, and residents working together to ensure food availability during crises.Creating a volunteer local food policy council could be a part of this food plan process.

Plans should include identifying local food sources, establishing distribution networks, and educating the public on emergency food preparedness. HI-EMA could coordinate with each county and community organizations such as the Red Cross, to create robust emergency food plans that are updated regularly.

We can look to successful models from other island communities or disaster-prone regions. Each plan might involve creating neighborhood food hubs, local food stores, training community leaders in emergency food distribution, and regularly updating plans to account for changing demographics and food production capabilities. By prioritizing these plans and updating them annually, Hawaiʻi can build resilience at the grassroots level.

Robust Local Ag

Developing robust local agriculture is perhaps the most fundamental step toward improving Hawai‘i’s food security. This involves not only increasing the amount of land dedicated to food production but also diversifying crops, an emphasis on healthy food crops, supporting sustainable farming practices, and investing in agricultural education, workforce training, and technology. By strengthening all aspects of local agriculture and food systems, Hawai‘i can steadily reduce its reliance on imports and create a more resilient food system.

Hawaiʻi must address challenges such as access to land, water resources, workforce development, and the costs and availability of skilled labor. Policies that incentivize farming, protect agricultural lands from development, and support young farmers entering this field could help revitalize the sector, which has declined in recent years. Additionally, investing in agricultural research and development, particularly in crops well-suited to Hawai‘i’s climate and resistant to pests and diseases, could significantly boost local production.

Funding from the state and county budgets to support local agriculture and homesteading should be increased substantially.

Encouraging partnerships between farmers, restaurants, and retailers can also help create a stronger market for locally grown produce. Financial sustainability is a significant and often overlooked part of local agriculture.

Biosecurity And Pest Control

Hawai‘i’s unique island ecosystem makes it particularly vulnerable to invasive species and agricultural pests that can devastate local food production. The recent spread of the coconut rhinoceros beetle on O‘ahu and the Big Island demonstrates how quickly these threats can emerge and impact our food security.

These invasive species can destroy crops, harm native species that support our agricultural systems, and create long-lasting economic damage to our farming communities — and our food security.

Strong biosecurity measures and rapid response capabilities are essential components of a resilient food system. This includes robust inspection programs at ports and airports, early detection systems for new pest invasions, and well-funded response teams that can quickly contain threats when they emerge.

The state needs to significantly increase funding and staffing for these programs, while also supporting research into sustainable pest control methods that work in Hawai‘i’s unique environment. Coordination between state agencies, federal partners, and local agricultural communities needs to be strengthened to create more effective detection and response systems. And the state’s 2017 Biosecurity Plan needs to be implemented with a sense of urgency.

Strategic Food Reserves

Maintaining adequate reserves of non-perishable staples could provide a crucial buffer during potential supply chain disruptions. These reserves should be strategically located across the islands to ensure accessibility and should be regularly rotated to maintain freshness. They should also include a local food requirement at a set percentage, to support local agriculture and better nutrition, as well as providing food security.

The state could partner with local producers and food distributors to manage these reserves, potentially integrating them with existing supply chains. Additionally, exploring innovative storage solutions, such as climate-controlled facilities powered by renewable energy like solar, could enhance the longevity and sustainability of these reserves. Regular audits and public reporting on reserve levels could help maintain transparency and public confidence in this system.

Disaster Food Stores

A recent survey found that only 12% of Hawai‘i homes had the two-week supply of food and water in their homes that Hawai‘i’s emergency response agencies recommend. Encouraging residents to maintain disaster home food and water stores is a critical aspect of Hawai‘i’s overall food security strategy.

While community-level plans are essential, individual preparedness can significantly reduce strain on resources during emergencies. Education campaigns could inform residents about the importance of keeping a well-stocked pantry with non-perishable items, as well as guidance on proper storage and rotation of supplies.

To make disaster home food stores more accessible and effective, the state could consider programs that subsidize emergency food kits for low- and moderate-income households or offer tax incentives for maintaining adequate supplies. Working with local resilience hubs on this effort would make sense.

Regular community workshops on food preservation techniques, such as canning or dehydrating, could also empower residents to build their food stores using local produce. By fostering a culture of preparedness, Hawai‘i can create a more resilient population better equipped to weather potential food supply disruptions.

Vertical Ag

Vertical agriculture represents an innovative approach to food production that could be particularly beneficial for Hawai‘i, given its limited land resources and urban population centers. This method of farming, which involves growing crops in stacked layers, often in controlled environments, can significantly increase yield per square foot while reducing water usage and transportation costs.

Companies like Metrogrow and Sensei Farms are already active in Hawai‘i, but we need far more widespread facilities if we are to achieve true food security.

It’s worth noting that the ancient Hawaiians engaged in a kind of  “vertical farming” with the ahupuaʻa system, which allowed for the feeding of its entire population for a thousand years.

Implementing modern vertical agriculture on a commercial scale in Hawai‘i would require initial investment in infrastructure and technology. However, the potential benefits in terms of year-round production, use of cheap solar power and locally-produced nutrients, reduced vulnerability to weather events, and decreased reliance on imports make it an attractive option.

The state could encourage this sector’s growth through targeted incentives, zoning accommodations, and partnerships with research institutions to develop systems optimized for Hawai‘i’s climate and energy landscape. As vertical farming operations scale up, they could become integral to Hawai‘i’s food production capabilities, complementing traditional agriculture and enhancing overall food security.

If Hawai‘i can implement these solutions in the next few years we’ll be much better able to withstand natural and economic disasters. And we’ll be eating much better and healthier food!