Introduction
In 2008, a report from the University of Hawaii-Manoa and the state Department of Agriculture estimated that between 85 percent and 90 percent of the state’s food was imported every year and concluded that there wasn’t much anyone could do to change the situation.
” … Even though Hawaii can conceivably grow anything that we consume, the quest to achieve 100% food self-sufficiency is impractical, unattainable and perhaps impossible, as it imposes too high a cost for society,” the researchers said.
Hawaii’s relatively small farms could never match the output or efficiency of the vast mechanized farms on the mainland, the report said. Island products would always be more expensive to grow and buy.
Still, the report was more a call to arms than a dark prophecy.
Pointing out that Hawaii’s geographic isolation left its food supply vulnerable to disruptions caused by forces and events beyond control, such as fuel costs, shipping strikes and farm production fluctuations, the report said it was of vital importance that the state not overlook the value of a small but thriving home-grown market.
A healthy agricultural base not only serves as a buffer against outside forces, it provides residents with fresher, tastier, healthier food and could put millions of dollars back into the island economy, the report said.
“I think we are at the crossroads,” says Dr. Matthew Loke, administrator of the state’s Agricultural Development Division and a co-author of the 2008 report with Dr. PingSun Leung of UH-Manoa’s College of Tropical Agriculture and Human Resources. “Whether we can seize those opportunities or not, that’s our challenge.”
