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More than 10 million visitors traveled to Hawaiʻi in 2019, placing an enormous strain on a food system already burdened by a disproportionate reliance on imported food. Agritourism may be one solution for farmers to diversify their income, increase consumption of locally produced food, and connect farmers to local consumers. But in a place with such a robust tourism infrastructure, how can it be responsibly implemented and utilized in a way that benefits local farmers, residents, the environment, and rural and Native Hawaiian culture? This report endeavors to answer this question through a comprehensive examination of agritourism in the islands as it exists today, and by providing recommendations for agritourism in Hawaiʻi going forward.
ContributorsGifford, John (Author) / Martone-Richards, Abigail (Author) / Mik, Mary (Author) / Pena, Jason (Author) / Perkins, Allison (Author) / Strong, Sharla (Author) / Swette Center for Sustainable Food Systems (Issuing body) / Hawaii Island (Hawaii). Department of Research and Development (Issuing body)
Created2023-04