I recently had the opportunity to talk about food with a food and lifestyle editor here in Honolulu, and when I asked about local agriculture as it relates to fine dining, I was very surprised with what I learned. Hawaii has to import 80% of its food, and reportedly only has enough food to last a few days if shipping were halted. With all this sunshine and rain, I couldn’t believe that local farms were not a bigger part of the food supply. Everywhere else in the United States, local and sustainable agriculture is a growing trend and is supplying more and more of what we eat. I was curious about what was so different here, so I had to learn more.

Apparently since Hawaii is a desirable location, land is quite expensive here. In addition to having a very finite landmass surrounded by ocean, much of the land is steep, arid or volcanic, making this extremely expensive land mostly unsuitable for farming. It’s not economically sustainable to grow basic food crops on land which approaches $100,000 per acre. This got me thinking about hydroponics, and the vertical farm model. With the exceptional climate here, and the high cost of imported food, it seems that this could be one of those places where all the factors would combine to make this new strategy actually economical.

Most of the local farms in Hawaii are supplying the fanciest of restaurants, so local agriculture is still considered something of a luxury concern. However, there are many small farms and institutes which are attempting to change the paradigm by achieving a model for sustainable local food production. Check out this sweet blog from Evening Rain Farm on the island of Hawaii to read more about the experience of tropical permaculture. The University of Hawaii also has an extensive agriculture program dedicated to organic and sustainable methods, which points towards a future of sustainability.