Building a greener Hawai‘i at the intersection of wellness and sustainability

Collaboration was the theme of the hour at Eat Think Drink: Healthy People, Healthy Planet, a quarterly event series put on by the Hawai‘i Agricultural Foundation to address issues of agriculture and food in Hawai‘i. This quarter, an expert panel of women took to the stage at The Modern Honolulu to discuss the future of wellness and sustainability in the islands, sparking a dynamic conversation on the symbiotic relationship between the two industries and their shared interest in preserving Hawai‘i’s natural resources.

The program kicked off with a talk led by keynote speaker Peggy Liu, chairperson of JUCCCE, an environmental nonprofit dedicated to building a greener China by accelerating societal-scale change in energy production, urban design and consumer behavior. “It’s inspiring to see Hawai‘i take the torch and pave the way for large-scale sustainability initiatives,” Liu says. “We’re working on stewarding our own communities in China through JUCCCE’s Food Heroes program, an educational offering that teaches young families how to make and share food that is good for them and the planet.”

From there, national spearfishing champion Kimi Werner, a globally renowned advocate for sustainable food systems, moderated a panel that included Kim Johnson, co-founder of the Kökua Hawai‘i Foundation, and Noelani Kalipi, executive director of the Kohala Institute. Together, panelists evaluated avenues of collaboration and key opportunities to achieve long-term impact, asking where we can find intersections between wellness and sustainability initiatives and encourage systemic change. In what way can these two industries work together to act as catalysts for a healthier, greener Hawai‘i? How can global leaders leverage their power to influence a shift towards sustainable consumerism?

At the conclusion of the panel, local chefs launched an interactive dine-around showcasing creative dishes crafted from local and sustainably sourced ingredients. Featured chefs included The Modern Honolulu’s own Keith Pajinag, Eric Oto of Hoku’s at The Kahala Hotel & Resort, Lawrence Nakamoto of Mariposa at Neiman Marcus and Troy Terorotua of Brew’d.