1st Annual Maui ISLExpo addresses a spectrum of issues related to our island’s self-sufficiency. “This movement involves all of us… we need to be proud of who we are and what we are doing.”From alternative energy specialists to organic farmers, a diverse group of business, government, nonprofit and community leaders convened at the 1st Annual Island Sustainable Living Expo (ISLExpo) at Maui Community College on Saturday, Aug. 16, and Sunday, Aug. 17. This “meeting of the minds” generated an in-depth and intriguing discussion of a wide range of sustainability-related topics, including food and energy security, island-based economies and sustainable education.
Sponsored by the Sustainable Living Institute of Maui (SLIM), the University of Hawai‘i at Maui Community College and a bevy of contributors, including Dowling Company Inc., the County of Maui, Goodfellow Bros. and others, the Maui ISLExpo presented a broad and well-structured program examining the issues that face island residents today—and tomorrow.
Condensing some of the most imperative sustainability issues into two days, the Maui ISLExpo featured a comprehensive lineup of informative presentations, panel discussions, exhibits, delicious food and live music.
Following a poignant keynote address from UH Research Corporation Executive Director Michael Hammett, panel members and presenters took the stage on Saturday to address emerging and existing issues of food security and sustainability, agriculture and renewable energy.
In a presentation entitled “Grown in Marin—Sustainable Agriculture for a Local Economy,” University of California Organic and Sustainable Agriculture Coordinator Steve Quirt provided a detailed account of a community that continues to benefit from sustainable farming and agriculture. Quirt said Marin County’s flourishing, small-scale organic farming has contributed substantial “added value” to the economy. Quirt suggested diversifying farming, keeping crops and livestock close to home and partnering with farmer’s markets and land trusts. In addition, Quirt stressed the importance of keeping community members engaged. “This movement involves all of us,” he said. “We need to be proud of who we are and what we are doing.”
Audience members listened intently as the discussion turned from building a sustainable community to finding the resources to supply it. Land Use Foundation of Hawai‘i Executive Director David Arakawa said not all of Hawai‘i’s agricultural land can be used for farming. “Agriculture is not a viable industry right now,” he said. Yet, as Hawai‘i continues to import 85 percent of its food, there are many who strive to revitalize the industry and shift the trend towards sustainable agriculture and farming.
In the discussion “Exploring the Local Food Supply Chain—From the Farm to Your Table,” panelists addressed Maui’s tenuous food supply, offering solutions ranging from appealing to grocery stores to carry locally-grown produce to using “Grown on Maui” stickers on products. According to Hawai‘i Superferry Director of Business Development Terry O’ Halloran, transportation is critically important to food security. The largest market is on O‘ahu, he said, and Maui’s farmers can take products there on the ferry, which offers plug-ins for refrigerated trucks, in addition to a 30 percent discount for passengers carrying locally-grown or processed products. “We are trying to make this safer, faster and more cost-effective,” he said.
Echoing a widespread fear of many residents, panelist and United Foods Inc. Director Franz Weber expressed his concern for Maui’s food vulnerability. “In the event of an earthquake, tsunami or hurricane, we only have a food supply for seven days,” he said. “Food sustainability and security is a major concern.” Taking the microphone, chef and restaurant owner Peter Merriman politely disagreed with Arakawa’s assessment of Hawai‘i’s agriculture industry. “It is a viable industry,” he said, asserting a “homegrown” system could bolster the sagging economy. And it could simply be a matter of taste—literally. “Anything grown in Hawai‘i tastes better,” said Merriman. “Consumers will buy a locally grown product—not just because they feel good about buying it, but because they want to buy it.”
On Sunday, the focus shifted to sustainable living education, with three sessions examining the role of sustainable living education in Native Hawaiian culture, community consciousness, workforce development and green entrepreneurship.
Speakers offered insight into introducing sustainable education to students in grades K-12, in addition to building community consciousness around sustainable living and developing “programs that stick.” Presentations covered the role of sustainable living education, both in the classroom and in the boardroom. In addition, several panelists addressed a concern shared by many island residents—how do we pass along the lessons of today to the generations of tomorrow?
At the end of the weekend, Maui ISLExpo attendees returned to their homes brimming with new ideas, fresh perspective and newfound determination to bring sustainable living into the hearts and minds of all island residents.
For more information about SLIM and a list of upcoming events, visit www.sustainableliving.com.