The Hawaiian Islands are highly reliant on imported foods for feeding residents and visitors alike. This is in part due to a shortage in food processing infrastructure locally that contributes to Hawaiʻi’s inability to process much of its own food products. This study examines the feasibility of increasing food self-sufficiency in the islands through utilizing legacy industrial fruit processing equipment recently acquired by Olohana Foundation, a small 501(c)3 non-profit in Hawaiʻi. This study asks: How can the Olohana Foundation develop their aseptic juicing line to best support increased food self-sufficiency in the islands? Additionally, how can the juicing line be re-deployed in a manner to provide sustainable economic opportunity to producers and other community members? Through interviews with Hawaiʻi food system experts, fruit grower and fruit product buyer surveys, and a review of selected Unites States Department of Agriculture National Agricultural Statistics Survey (USDA NASS) crop data for Hawaiʻi, our team evaluated the feasibility for re-establishing the juicing line. Our results found that due to the lack of available locally-produced fruits and high start-up and operational costs, it is unlikely that the juicing line can be re-established as it was previously operating, producing papaya and guava juices and purees. However, there is no shortage in demand for locally grown fruit products in Hawaiʻi and there is high interest from producers in joining a grower-owned cooperative. We conclude with several recommendations for the near, medium and long-term. In the near to medium-term, we recommend that the Foundation pursue alternative configurations of the equipment to produce niche Hawaiʻi products for which there is adequate supply, including fermented fruit products. In the long-term, the Foundation should research the potential for sourcing produce from other Pacific-region islands, as well as work at the policy and community levels to increase production of fruits locally, lower costs of production, and lower barriers to organic certification.
In contribution to a larger Southern SARE project, my Master of Sustainability Solutions (MSUS) Culminating Experience (CE) project aims to support this local movement through a collaboration with key local farmers to identify local farm assets through the reconstruction of solution strategies (Forrest & Wiek, 2014) and the designing of an educational program for the adaptation and scaling of identified sustainability solutions to other regional farms (Fraser & Galinsky, 2010). The intended outcomes for this project include (1) the building of community resilience and livelihood opportunity; (2) the increasing of awareness and knowledge of agritourism best practices; (3) the dissemination of knowledge on practices to increase farm- and visitor-readiness; (4) and the strengthening and interconnection of the regional economy. Based on the array of exemplary farms and enterprises that I have conducted research on and engaged with through this project, I have witnessed the potential that the widespread dissemination of agritourism best practices offers for the progressive building up of the regional economy in Utuado, Puerto Rico.
Using Sant’Ambrogio and Open Air as case studies for the research, this paper provides insight on the degree of impact that local farmers’ markets can have on creating food sovereignty within communities; and how pre-existing factors and negative forces diminish the benefits of farmers’ markets and local food movements. Among many, some of these negative forces include the effects of social and cultural pressures that promote fast food and convenience; a broken agricultural system controlled by monopoly companies; industrial food items priced cheaper than small farmers can compete with; and an underscore of unethical behavior across all sectors (including organic and local) that inhibit honest farmers from making enough profit to survive.
The comparison between Sant’Ambrogio and Open Air Market indicates that big agriculture undermines the success of local farming movements in both countries, but Phoenix can still learn from the movement in Florence, which is rooted in a deep history of outdoor markets and rich food culture. Italy is fortunate in terms of their agriculture capacity because their climate allows for a diverse variety of crops; while Arizona does not have the same agricultural capacity as the Mediterranean climate of Italy, it is still valuable to mimic the network of local food systems that Italy has. In order to do so, Phoenician consumers should take advantage of the food that grows locally and then supplement it with more diverse crops from other areas of Arizona or the southwest.
The Open Air Market in Phoenix currently does not play an important role in the food system except for helping people to relate community and socialization to food. Transparency, communication and education are required to actually increase the success of small local farmers and to help the Open Air Market play a real role in the local food movement and the establishment of food sovereignty.