Local food entrepreneurs are getting a major boost to expand their products into large retail stores. A $25,000 grant from the Ulupono Fund at the Hawaiʻi Community Foundation is lowering barriers for a dozen local businesses to use the state’s first commercial-scale high pressure processing (HPP) system.

The cutting-edge food preservation technology is housed at Leeward Community College’s (WVAPDC). It utilizes extremely high water pressure to eliminate harmful pathogens and spoilage microorganisms without heat, preservatives or additives. This unique process extends shelf life while fully preserving food freshness, flavor and nutritional quality.

The funding subsidizes up to $3,000 per company to offset the costly validation testing required to verify that HPP-treated products meet commercial food safety standards. These steep upfront costs often pose a significant barrier for small local producers looking to scale up production.

“�Ჹ�ɲ���ʻ��’s long-term sustainability depends on strong local food systems and the entrepreneurs who drive them,” said Keith DeMello, senior vice president of communications and external affairs at Ulupono Initiative. “Programs like this help local producers transform Hawaiʻi-grown ingredients into value-added products that can reach more markets, creating new opportunities for farmers, food makers and our communities.”

Boosting local food systems

The center celebrated this investment with a ceremony on June 5 honoring Da Tomato Guy, a local salsa company and the first business to complete the validation process using the grant.

“I’m grateful to the Ulupono Initiative for the support, which helps small businesses like mine grow beyond local markets and start reaching more customers,” said Danny Rudometkin, owner of Da Tomato Guy. “It’s exciting to think about our salsa being available in stores so more people across Hawaiʻi can enjoy it.”

The facility represents a collaborative investment bridging education, government and community resources.

“This support from the Ulupono Fund helps us expand access to specialized capabilities like HPP and strengthen the support system available to �Ჹ�ɲ���ʻ��’s food producers,” said Carlos Peñaloza, chancellor of Leeward CC and interim chancellor of University of Hawaiʻi–W����� Oʻahu.

Speakers at the celebration included Hawaiʻi State Sen. Donovan M. Dela Cruz; Dane Wicker, deputy director of the Hawaiʻi Department of Business, Economic Development and Tourism; Dana Okano, program director at the Hawaiʻi Community Foundation; and Chris Bailey, WVAPDC manager.

At 6 a.m., while many high school seniors are still getting ready for the day, Kenny Tsuru is already checking business emails, coordinating meetings and planning his next batch of ice cream.

“My day-to-day life can be hectic, but it’s something I’ve learned to manage,” Tsuru said.

The 18-year-old Pearl City High School senior is balancing classes, early college coursework through Leeward Community College, and his ice cream business, . His hard work is paying off, as he’s graduating with both his high school diploma and a certificate of achievement in management from Leeward CC in May.

He also became the youngest entrepreneur to complete ʻĀina to Mākeke, a food business program offered through Leeward CC’s Office of Workforce Development in partnership with Hawaiʻi Ag & Culinary Alliance and the college’s (WVAPDC), where Tsuru produces his ice cream.

“This moment means so much to me,” Tsuru said. “It represents all the hard work, dedication and commitment I’ve put into my education over the years.”

• Related ����Vlog�ٷ� News story: “Teen ice cream entrepreneur chases dreams in Leeward CC food business program, ” February 24, 2026

Overcoming pain

Looking back on his journey, Tsuru says it was hard to imagine these milestones. It wasn’t long ago that he was navigating a new fibromyalgia diagnosis that, at times, left him in too much pain to walk or attend school in person.

“Now, being able to walk across the stage for two graduations this year makes everything feel even more meaningful,” he said.

His determination to succeed shows up in a schedule that rarely slows down. After his busy mornings, Tsuru heads to Pearl City High School for a full day of classes, then spends his evenings doing homework or making ice cream at the WVAPDC commercial kitchens. Despite the demanding pace, Tsuru said the experience helped him discover what he wants for his future.

Giving back

“I love connecting with people, sharing products I’m passionate about, and being able to give back to the community,” Tsuru said.

That purpose drives his work at Kenny Boy Ice Cream. He pledged 10% of 2026 profits to Make-A-Wish Hawaiʻi and donated another $5,000 to North Shore communities impacted by recent Kona Low storms.

This fall, Tsuru will continue his education at the University of Hawaiʻi at West Oʻahu, where he plans to pursue a bachelor’s degree in business. He also hopes to put Kenny Boy Ice Cream on retail shelves across Hawaiʻi soon.

“Anything is possible when you take that first step and stay committed,” Tsuru said. “And honestly, I wouldn’t change a thing except maybe eating a little more ice cream along the way.”

—by Devon Bedoya

Chelstine “Kauʻi” Tavares, a University of Hawaiʻi–West Oʻahu sophomore, and Norinna-Lynne Ili, a part-time student and full-time secretary, used to go hungry. Ili was accustomed to surviving busy days on “nothing but cough drops and free coffee.”

Both initially hesitated to ask for support. However, today they rely on the campus’ , to stock up on necessities on food distribution days, or from the Pueo Pantry. The growing need in the campus community is evident. About halfway through the current academic year (August 2025 to February 2026), the campus had distributed 7,915 pounds of food to 900 students.

“Having access to the pantry and the clothing closet means everything to me and my family,” said Ili. “With our rent going up, our budget is already stretched thin. So, it really makes a difference and it helps relieve a lot of stress.”

More than food

Kumu Ola also provides essential hygiene/menstrual products, loaner laptops/Wi-Fi hotspots, and free attire through the Pueo Closet.

Tavares, who now works as a student assistant for Kumu Ola, has empathy for distressed students.

Read more ����Vlog�ٷ� Giving Day stories

“Many students initially feel a sense of shame when admitting they need help,” Tavares said. “But over time, they realize this food is for them, and they open up about their struggles. Seeing their gratitude when they realize they can feed their families is amazing.”

Helping students succeed

Kumu Ola addresses rising student food insecurity and financial instability, while also supporting the development and sustainment of a campus-wide basic needs support system so no member of the ����Vlog�ٷ� West Oʻahu campus community has to choose between opportunity and stability.

“Drawing from my own experience as a student, there is tremendous satisfaction in helping our students remain on campus and achieve success,” said Kumu Ola Chair Loea Akiona. “We believe no student should have to choose between their education and their well-being.”

Donor support for the this ensures these resources remain available, allowing our community to thrive. .

In an era of rising grocery costs, eggs remain one of the most accessible and complete protein sources for families. New research from the University of Hawaiʻi at ��ā�ԴDz�’s (CTAHR) is investigating how chickens age to help keep that high-quality protein on dinner tables. The study, published in , found that as laying hens age, significant changes occur in their gut health that negatively affect egg production.

Productivity gap

At their peak, up to 97% of high-performing hens lay eggs. But by 100 weeks, that number can drop to 70% or 75%. While a 75% success rate sounds high, it represents a major economic drain across the industry.

“A farmer is losing roughly 20–22% eggs, but still providing expensive feed to the chickens. We are trying to minimize those costs to help farmers survive financially,” said Md Ahosanul Haque Shahid, a PhD student in the Department of Human Nutrition, Food and Animal Sciences and the study’s lead author.

Starts in the gut

Working in the laboratory of ����Vlog�ٷ� Associate Professor Birendra Mishra, Shahid’s research focuses on the community of microorganisms living in the chicken’s digestive tract.

Older hens appear to prioritize survival and physiological maintenance over reproductive output. As the chickens age, their bodies stop producing the natural chemicals and enzymes needed to break down food effectively.

As hens get older, the “instructions” in their DNA that manage nutrition and immunity begin to fade. This causes the lining of their gut to weaken—a condition known as “leaky gut”—which allows vital nutrients to escape. Because these nutrients aren’t being absorbed properly, the hen’s body doesn’t have enough energy to send to its reproductive system. Without that steady fuel supply, the hen simply cannot produce as many eggs as she used to.

Local impact, global reach

The study utilized chickens sourced from local Hawaiʻi farms, meaning the findings are specifically relevant to the islands’ unique environmental conditions.

However, the implications are global. As further molecular investigation is still going, by identifying the specific genes and molecular pathways that change with age, the researchers hope to develop new “nutrient strategies” and management protocols that can boost production by even 1% or 2%.

“That 2% makes a huge difference because you’re talking about tens of thousands of chickens,” Shahid said. “It’s a tremendous amount of affordable protein that can feed thousands of families.”

University of Hawaiʻi leaders, alongside more than 180 representatives from government, private sectors, and community organizations, gathered for the 4th annual on December 8 and 9 to explore strategies to build a stronger, more accessible and disaster-resilient food system.

The ����Vlog�ٷ� Ke Ō Mau Center, its priority food system planning initiative (THFST), and affiliated faculty played a central role in sponsoring and organizing the event, and in guiding key discussions on planning, community education, and research. This work involves partners across the ����Vlog�ٷ� System, including ����Vlog�ٷ� West Oʻahu, ����Vlog�ٷ� System’s Ke Ō Mau Center for Sustainable Island Food Systems, ����Vlog�ٷ� ����ԴDz�’s College of Tropical Agriculture and Human Resilience (CTAHR), Leeward Community College and Kapiʻolani Community College. CTAHR Dean Parwider Grewal, ����Vlog�ٷ� West Oʻahu’s Albie Miles and ����Vlog�ٷ� ����ԴDz�’s Noa Lincoln hosted a dedicated session on developing a collaborative research agenda to advance food system resilience in Hawaiʻi.

“Food system resilience is the capacity to absorb, adapt to, and recover from disruptions while ensuring equitable access to nutritious food,” said Miles, associate professor of Sustainable Community Food Systems. “It depends not only on physical assets like storage and supply chains, but also on strong social infrastructure — the relationships, networks, institutions, trust and coordination. The 2025 Food System Summit was designed to help build this essential social infrastructure.”

A led by ����Vlog�ٷ� researchers reveals a critical gap in disaster readiness across Hawaiʻi, with only 12% of households meeting the State of Hawaiʻi‘s recommended levels of emergency stockpiling of food, water and essential medicine. This low compliance signals significant vulnerability should a major supply–chain disruption or other disaster occur.

This year’s summit focused on preparedness came at a critical time for the state. Held at the Wahiawā Value-Added Product Development Center, the event centered on, “Food System Resilience and Disaster Preparedness.” Panels and showcases offered frontline perspectives, including lessons learned from the Lāhainā wildfires and the Oʻahu Feeding Task Force. Discussions highlighted new developments and challenges in state-level planning and policy, emergency food distribution and opportunities to strengthen local production and shelf-stable emergency food availability.

The summit emphasized that building a disaster-ready food system requires awareness, planning, coordinated action, sustained investment and shared responsibility, noting that Hawaiʻi has the expertise and community leadership to make it a reality.

A fruitful collaboration between the University of Hawaiʻi at ����ԴDz� (CTAHR) and the County of Maui is empowering people on Molokaʻi to grow their own food, lower grocery bills and build community resilience.

The Seed to Harvest program, led by CTAHR’s team of extension agents on Molokaʻi, finished its third cohort in December, with each group growing between 300 and 400 pounds of fresh fruits, vegetables and herbs. Funded by a grant from the County of Maui’s Department of Agriculture, the program addresses food inequity and the high cost of imported goods by teaching residents how to cultivate sustainable home gardens.

Extension agents Kyle Franks and Jennifer Hawkins designed Seed to Harvest with an emphasis on using on-island resources to reduce reliance on expensive imports. The program creates a complete cycle of education, teaching people the skills to propagate seeds, manage pests and harvest their crops.

“There’s been several generations not farming, not gardening, and so we wanted to help bring that back into the community,” said Franks. “The pandemic highlighted the level of food inequity across the island.”

For Kanoelani Dudoit, a lifelong Molokaʻi resident, the experience has been transformative. “It opened more avenues for each person to apply what they learned from the workshop right at home,” said Dudoit. She noted that the program helped her identify local stores, local prices, local items, allowing her family to “cut costs or reuse what we have here. That’s a major benefit for our community.”

Harvest to market

In early 2026, the team will launch Harvest to Market, a new program designed to teach home gardeners the business side of agriculture. The upcoming curriculum will cover marketing and branding, turning raw produce into jams, jellies, or freeze-dried goods that can be sold at farmer’s markets, and following state rules for selling produce and processed foods.

“Our growers are doing a great job, but now they have excess,” said Hawkins. “So the next step is helping them get their produce to market.”

Volunteers make it possible for (FVH) to hold its monthly Food Drop at Campus Center, distributing about 8,000 pounds of food each second Wednesday of the academic year.Housed within the University of Hawaiʻi at ����ԴDz�’s (SILD) unit, FVH continues to play a key role in assisting ����Vlog�ٷ� ����ԴDz� students experiencing food insecurity.

Bonnyjean Manini, SILD director, said volunteers are critical to help receive, sort, and distribute food at monthly Food Drop events. The items are provided through partnerships with the Hawaiʻi Foodbank and the Hawaiʻi Health & Harm Reduction Center.

“They exemplify the qualities of empathy, responsiveness, commitment and are fearless of the physical labor involved with the work of helping provide food to those in need but often go unacknowledged,” she said. “Their unconditional assistance makes these events possible.”

Finding joy in helping others

Richard Bradshaw, one of FVH’s longest-serving volunteers and a former religion instructor, said he returns each month for a simple reason: helping others brings joy.

“I think helping others with an open heart and non-judgmentally enables me to doubly enjoy giving,” he said. “Making people happy is the best way to make yourself happy.”

His own experiences as a college student gives him perspective on the challenges many students face today. He recalled comforting a student he knew who felt embarrassed to see him at the Food Drop, an interaction that underscored how food insecurity can affect a student’s sense of dignity.

“I deeply understood how she felt and did everything I could to ease her feelings,” he said.

Connecting through food and knowledge

Lara Hackney is an instructor in the Food Science and Human Nutrition program in the .

She began volunteering with FVH in 2019 through her involvement with The Coalition to Stop Campus Hunger. After the pandemic, she returned and has volunteered consistently since.

“I hope they [students/����Vlog�ٷ� community] feel that FVH is a safe place where they can find something that helps when times are challenging,” she said.

A new volunteer inspired to give back

For third-year physics major Stephen Wagner, volunteering began as part of his Mortar Board service project but quickly took on deeper meaning. With past experience at food banks on Hawaiʻi Island, he recognized how essential FVH is—especially after learning that 84% of the 268 participants at a recent Food Drop identified as ����Vlog�ٷ� ����ԴDz� students.

“Seeing the pallets of food empty as people came through made the impact very tangible,” he said. “I hope students feel secure and welcome when they come to the Food Drop.”

He encourages others to volunteer as well. “Community is especially important in these uncertain times, and lifting each other up makes for a strong community.”

How to support FVH

FVH will hold its next Food Drop on December 10, at the Campus Center Courtyard, beginning at noon while supplies last. Its Holiday Drive to help stock its pantry in Hemenway Hall runs through January 2, and the ����Vlog�ٷ� community is encouraged to donate non-perishable food items and toiletries at the SLD office in Campus Center Room 208, Monday—Friday, 9 a.m.—4 p.m. (except holidays and weekends).

Monetary donations to support Food Vault Hawaiʻi can be made through the . For updates, pantry information and volunteer opportunities, follow FVH on or email fvh@hawaii.edu.

����Vlog�ٷ� Basic Needs Fund

If you’re a ����Vlog�ٷ� ����ԴDz� student facing an unexpected hardship, the ����Vlog�ٷ� ����ԴDz� Student Basic Needs fund offers one-time emergency grants to help you stay on track. Apply or give your support here.

The University of Hawaiʻi is leading global scholarship on food system transformation with the completion of a major open access e-book, , published in .

The research topic brings together 29 peer-reviewed articles from more than 150 scholars across the globe, exploring how food systems influence at least 16 of the 17 United Nations Sustainable Development Goals (UN SDGs).

The research findings are particularly relevant in Hawaiʻi, where , , and highlight the urgent need for integrated agri-food system research, education, planning and policy strategies.

“The publication of this research topic and its open access e-book marks a significant milestone in advancing the science and practice of food-system transformation toward the UN SDGs,” said Albie Miles, associate professor of sustainable food systems at ����Vlog�ٷ� West Oʻahu and the project’s leader. “We hope the collection will support progress toward a more equitable, sustainable and resilient food system in Hawaiʻi and around the world.”

The collection was co-edited by Miles and Travis Idol, professor at ����Vlog�ٷ� ����ԴDz�’s College of Tropical Agriculture and Human Resilience. They worked alongside an international editorial team.

Important ����Vlog�ٷ� contributions include an article that develops a for monitoring food security indicators to measure progress toward SDG 2: Zero Hunger. Another article documents the need for a (NCOP) for food-system planning and implementation that directly informed the creation of the NCOP now underway at the .

As an open access e-book, the full collection is freely available to researchers, educators, policymakers, and community leaders worldwide.

The University of Hawaiʻi is a key partner in the new Central Oʻahu Agriculture and Food Hub that broke ground in Wahiawā on November 14. Led by the state Department of Business, Economic Development and Tourism (DBEDT) and the Agribusiness Development Corporation (ADC), the project brings together the ����Vlog�ٷ� Mānoa (CTAHR) and the ����Vlog�ٷ� Community College System with other state agencies.

“The food hub is an important step on the path to Hawaiʻi’s food self-sufficiency and we are honored to contribute,” said CTAHR Dean Parwinder Grewal. “It will be helping farmers and entrepreneurs manufacture their innovative food products from local fruits, vegetables, and proteins.”

The Whitmore Village complex will serve as an innovation base to provide manufacturing and industry services at a commercial scale, boost local food sustainability, and enable local entrepreneurs to export globally.

“From Kona to Kekaha, and Hilo to Hāna, the Food and Product Innovation Network can strengthen Hawaiʻi’s local food systems and economy for generations to come,” said Senate Ways and Means Chair Donovan Dela Cruz.

Other partners in the complex include the Hawaiʻi Department of Education (HIDOE) and the Department of Law Enforcement.

As part of the complex in Whitmore Village, HIDOE is constructing a Central Oʻahu Regional Kitchen on ADC–owned land. The facility will serve as a statewide model for regional hubs that connect local farms to school cafeterias as part of the state’s farm–to–school initiative.

First Lady Jaime Kanani Green noted how the Central Oʻahu Agriculture and Food Hub and HIDOE kitchen concepts will provide healthy affordable meals to all public school students.

Aspiring filmmakers are invited to submit a short film pitch for the Sustainability Pitch and Media Competition 2025. Hosted by the University of Hawaiʻi System Office of Sustainability and the ����Vlog�ٷ� ����ԴDz� , this year’s theme is Local Food Production and Consumption.

The competition encourages filmmakers to turn their creativity into impact by using storytelling skills to pitch eye-catching short films that do good for the planet. Three pitches will be chosen. Winning pitches will earn $200 each. Those produced within the academic year will earn an additional $800.

online. Submissions are due November 20, at 11:55 p.m.

Application requirements

• Written pitch for a short film between 15 seconds and 2 minutes long.
• A written description of your idea (100–300 words max).
• A single PDF (4–8 images) showing your concept, visual style, and story progression.
• Pitches must be original (no overlap with class assignments).

Pitches will be judged by community professionals, and finished films will be shared with the ����Vlog�ٷ� community and beyond.

For more information, contact Associate Professor Laura Margulies at lmarguli@hawaii.edu.

Leeward Community College continued its dedication to the West and Central Oʻahu communities on November 9, transforming its campus into a distribution center for essential resources in partnership with the Hawaiʻi Foodbank. The mobilization successfully served 1,100 households, exceeding the initial goal of 1,000 households.

The event highlighted Leeward CC‘s role as a key regional institution, bringing together staff, students and leaders, including Hawaiʻi Lt. Gov. Sylvia Luke, who all worked to ensure efficient distribution.

“This is our kuleana (responsibility) in action,” said Chancellor Carlos Peñaloza. “The mission of a community college is to be responsive to the immediate needs of its people. We are not just in the community; we are the community. Opening our campus as a point of distribution and seeing our staff, students and leaders like the lieutenant governor working side-by-side is the most powerful lesson we can offer. We are proud to be an anchor institution that can mobilize with incredible partners like the Hawaiʻi Foodbank to provide this critical support.”

The collaborative spirit was evident throughout the day. Will Castillo, senior coordinator for Leeward CC’s Office of Workforce Development, volunteered at the event alongside his daughter and reflected on the significance of their collective action.

Castillo said, “This is what Leeward is all about, coming together to uplift and support our community when it matters most.”

Volunteer Emma Collo, a Miss Chinatown princess, added, “Seeing the gratitude on families’ faces reminded us why this work matters, and we encourage everyone to consider volunteering. The foodbank always needs extra hands.”

Windward Community College partnered with the Hawaiʻi Foodbank to host a pop-up food distribution event that provided groceries and fresh produce to an estimated 500 families on the windward side of Oʻahu. The November 5 event was held to support families impacted by the ongoing federal government shutdown.

Held at the Hale ʻĀkoakoa parking lot, the effort brought together students, faculty, staff, and campus and community leaders.

“It feels nice giving back to the community that I’ve always been a part of,” said Alika Kanahele, a Windward CC student volunteer. “Being able to directly help people I’ve seen around is really fulfilling.”

Urgent need

Among the volunteers was U.S. Sen. Tokuda, a Kāneʻohe native, who noted the urgency of the need.

“First of all, a big mahalo to Windward Community College for opening up this campus. We can see the need—literally—the cars all stacked up,” she said. “The Foodbank joining up with Windward CC to meet needs and help feed hungry people in our community means so much to me, so I’m very grateful for all the volunteers, the Foodbank, and everyone who made today possible.”

The event was co-coordinated by State Rep. Lisa Kitagawa.

“I reached out to the Foodbank because I know there is such a need in our community due to the government shutdown,” Kitagawa said. “We’re so grateful that Windward CC stepped up to be a host, and that the Foodbank came out to the windward side. At least 500 families will get fed today, which is so awesome.”

The pop-up was part of the Hawaiʻi Foodbank’s Emergency Food Assistance Program, a statewide effort to support affected individuals and families.

“A community college has to be centered in its community, and this is exactly the kind of outreach we’re honored to provide,” said Chancellor Ardis Eschenberg. “We’re grateful to Sen. Tokuda, Rep. Kitagawa, the Hawaiʻi Foodbank, and all of the volunteers who came out today to ensure that everyone in our community has something to eat during this difficult time.”

Leeward CC is hosting a pop-up distribution on November 9. To register and for information about future distributions, visit .

A new University of Hawaiʻi System report reveals that many students continue to face significant challenges meeting their basic needs, including food, housing, healthcare, hygiene, clothing, transportation and technology. The , released in 2025 by Albie Miles and Konstantinos Zougris, professors from ����Vlog�ٷ� West Oʻahu, surveyed 2,704 students across all 10 campuses and provides one of the most comprehensive snapshots to date of how these issues affect academic success and overall well-being.

Widespread insecurities

The study found that:

• 60% of students experienced at least one form of food insecurity, with 40% reporting going hungry in the past year due to lack of money.
• 25% of students identified as housing insecure, and 20% reported not having a safe place to sleep.
• 30% of students did not seek medical care when needed because of financial barriers, and 23% reported no access to health insurance.
• 25% of students faced hygiene insecurity, while another 25% struggled with clothing insecurity, sometimes missing class as a result.
• 14% of students reported unreliable internet access, limiting their ability to complete coursework.

“These insecurities disrupt student learning and disproportionately affect vulnerable populations including Native Hawaiian, Pacific Islander, African American, LGBTQIA+, parenting, and older students,” the report noted.

Impact on student success

The findings emphasize how basic needs insecurity directly undermines academic persistence and student retention. For example, the study revealed that students who dropped out were overwhelmingly more likely to have experienced severe food (61%) and housing (82%) insecurity.

At the same time, 75% of students reported a sense of belonging on their campus and 81% felt supported by their teachers—protective factors that contribute to retention and success.

Student services and awareness

The survey also evaluated awareness and use of ����Vlog�ٷ�’s student basic needs services. About 75% of students were aware of services on their campus, and half reported using them. Of those who accessed support, 80% said they were satisfied with the assistance received.

Recommendations for action

The report outlines 10 key recommendations for ����Vlog�ٷ� officials and state policymakers, including:

• Expanding financial aid to better reflect the full cost of attendance, including living expenses.
• Establishing comprehensive “basic needs hubs” on every campus.
• Increasing healthcare and safety resources.
• Enhancing equitable access to transportation and technology.
• Strengthening communication campaigns to reduce stigma and raise awareness about available resources.

“These findings will guide us in shaping a more equitable, compassionate and supportive ����Vlog�ٷ� System—one where every student has the resources to thrive academically and personally,” said Miles and Zougris.

Next steps

The ����Vlog�ٷ� System and campus basic needs committees will utilize these survey results to refine goals and priorities previously identified in the Basic Needs Master Plan 2.0 that was published in November 2024.

����Vlog�ٷ� appreciates the support of many generous donors who have given in support of basic student needs over the years. If you are able to help, visit this to donate to the campus or program of your choice.

Read the full report

The full and .

College students across the U.S. may be misclassified by food insecurity surveys potentially hindering the effectiveness of support programs. A co-authored by a University of Hawaiʻi at Mānoa researcher examines critical gaps in how food insecurity is measured at universities—a crucial first step in helping students who struggle with consistent access to food.

The standard tool to measure food insecurity is a U.S. Department of Agriculture survey. Study co-author Jinan Banna, a professor in the Department of Human Nutrition, Food and Animal Sciences in the , noted that the survey’s wording can be confusing for students.

“We noticed that the standard government survey we used to measure food insecurity wasn’t necessarily designed for how college students think and live,” said Banna. She explained that college students “often live differently than the general adult population because they juggle meal plans, part time jobs, scholarships, intermittent housing and irregular incomes.”

For instance, questions about a “household” can confuse students who live in dorms or with roommates with whom they don’t share food resources. Similarly, the survey’s focus on monetary access to food may not apply to students who rely on a meal plan or family support.

“Students could be misclassified as food insecure, even when the real situation differs,” said Banna. This lack of a reliable measurement tool makes it challenging for universities and government agencies to understand the true scope of the problem.

The study calls for a more precise survey to provide accurate data, which in turn will allow for a more effective allocation of resources and support programs to help students who are struggling.

The University of Hawaiʻi at ����ԴDz� community started the semester with a new look to an old favorite and a sweet taste thanks to a partnership with the popular King’s Hawaiian breads. teamed up with King’s Hawaiian to open the new King’s Hawaiian Grill inside the Campus Center Food Court.

The grill has featured burgers and sandwiches for years. Now, they will be served on King’s Hawaiian Original Hawaiian Sweet Hamburger Buns with fresh local produce. Each week, the menu will highlight a rotating specialty sandwich, created in collaboration between King’s Hawaiian and Sodexo chefs.

“University of Hawaiʻi at ����ԴDz� holds a special place in our hearts, and we’re grateful for the opportunity to be part of its community,” said Mark Taira, CEO at King’s Hawaiian. “The King’s Hawaiian Grill is our way of connecting with students, sharing great food and creating moments that feel like home.”

King’s Hawaiian Grill will be open Monday through Thursday from 10 a.m. to 3 p.m., and Friday from 10 a.m. to 2 p.m. at the Campus Center Food Court.

The University of Hawaiʻi at ����ԴDz� welcomes two new food options to Food Truck Row this fall—Beyond the Crust (pizza) and Island Banana Juice. These two vendors join other popular mobile eateries which are located by Legacy Path and Krauss Hall.

Food Truck Row adds variety to the food offerings on campus. The format provides opportunities for local businesses, many run by ����Vlog�ٷ� alumni, to become an active part of the campus community. With a strong emphasis on locally sourced ingredients, the vendors highlight Hawaiʻi’s culinary traditions while creating a space where friends and colleagues can gather.

Food Truck Row is open Monday through Friday, 10 a.m.–2 p.m.

• Kooks Coffee: 7 a.m.–3 p.m.
• Island Banana Juice: Tuesday–Friday, 9 a.m.–2 p.m.
• Krazy Dogs: Tuesday, Wednesday, 10 a.m.–2 p.m.
• Saap Saap: Monday, Wednesday, 10 a.m.–2 p.m.
• Soul Fusion: Monday, Wednesday, Friday, 10 a.m.–2 p.m.
• Beyond the Crust: Thursday, Friday, 10 a.m.–2 p.m.
• Veek Plant Based Burger: Tuesday, 10 a.m.–2 p.m.
• Veggie Dogs: Monday, 10 a.m.–2 p.m.

Similar to the other options at Food Truck Row, the new vendors share a passion for high-quality ingredients and food made with love you can taste.

Beyond the Crust

Beyond the Crust has brought wood fired oven pizza to the ����Vlog�ٷ� ����ԴDz� campus.

Owner and ����Vlog�ٷ� alumnus Ricky Mead was inspired by other North Shore pizza vendors, sparking his decision to open up shop three years ago. Since then, he’s never looked back. It’s clear that Mead’s journey from being a student to entrepreneur is more than just a business venture, but rather, a personal passion and way to bring the community together.

Mead described his “full-circle feeling,” coming back to campus after graduating in 2014, “It’s cool to see how much it’s changed, yet also stayed the same.”

Island Banana Juice

Bananas for bananas? Island Banana Juice specializes in fresh banana juice with a variety of toppings. Using only locally grown Hawaiʻi bananas that are picked at peak ripeness for their natural sweetness and flavor, their banana juice is creamy, healthy and satisfying. The banana juice also contains zero added sugar or ice, making it a perfect option for breakfast, lunch, or a quick snack.

Owner Keiichi Obayashi is mixing up the perfect blend of Japanese snacking with fresh flavors. Originally from Japan, Obayashi moved to Hawaiʻi nearly 20 years ago. Getting into the banana business was easy, “I think everyone likes bananas” Obayashi commented. And he wasn’t wrong, the juice truck has been going strong for five years now.

For any updates or announcements on Food Trucks follow . For a complete list of food options on campus, visit the .

At a time when a growing number of Oʻahu families don’t know where their next meal is coming from, the University of Hawaiʻi (UGC) is stepping up to help.

Volunteers and students recently harvested more than 500 pounds of cabbage from the center, donating the fresh produce to to help families struggling with the state’s high cost of living.

The cultivation and harvest were led by Jensen Uyeda, extension agent at the ����Vlog�ٷ� Mānoa (CTAHR), with help from volunteers with The Pantry and UGC, students at , and Hele Imua volunteers.

A leafy green experience

Many volunteers had never picked cabbage before and learned how to clean the leafy green vegetable with a harvest knife. “It was rewarding to see folks getting that type of experience, which you probably wouldn’t get anywhere else without working on a farm,” Uyeda said.

With the cabbage harvest now complete, Uyeda plans to rotate crops of kalo, Komahana grape tomato and Hiroyama Kai choy in the same fields at UGC. This will keep supplying fresh food to local food organizations and allow volunteers to experience the satisfaction and knowledge of a harvest.

This donation follows another community initiative in July, when UGC gave away hundreds of green onion plants to families, encouraging them to grow their own food at home.

Since 2019, UGC has donated more than 30 tons of fresh produce—including fruits, vegetables and herbs—to The Pantry, the Hawaiʻi Foodbank and Aloha Harvest to help feed local families.

Students and faculty from the University of Hawaiʻi at ����ԴDz� joined representatives from around the world at the 2025 , held July 6–13, in Seoul.

The week-long program brought together 84 students and 23 faculty members from 35 colleges across North America, Europe, Asia, Africa, South America and the Pacific to develop action-based solutions to the world’s changing climate.

Representing ����Vlog�ٷ� ����ԴDz� were students Kapuaonaona Mersberg and Edgardo Diaz Vega, and Assistant Professor Ketty Loeb from the ����Vlog�ٷ� ����ԴDz� .

“In an increasingly divided and tense global environment, the Seoul Climate Corps provided me with a space to learn from experts dedicated to addressing climate change while providing hands-on experience developing climate policy pitches and action plans,” said Diaz Vega, a graduate student and sea level rise policy research assistant with .

A large part of the conference focused on student crafted research pitches and policy proposals under the mentorship of faculty advisors.

Mersberg presented her team’s policy pitch, “Reviving Local Food and Biodiversity for a Thriving Pacific.” The proposal advocates for integrating indigenous knowledge into food systems in Fiji, Hawaiʻi and the Federated States of Micronesia to enhance food security and biodiversity. It calls for government-funded, community-led consultations to ensure that policy development is rooted in the lived experiences and Indigenous knowledge systems of Pacific Island communities.

Mersberg’s team, guided by faculty mentor Loeb, highlighted the importance of ancestral knowledge and collaboration between government and private sectors in building resilient food systems.

In addition to mentoring students, Loeb also presented her own research, “Moving the Dial on Sea Level Rise Adaptation Policy.”

A collaborative approach

The program’s 2025 theme, “Cross-border Collaboration to Address the Climate Crisis,” emphasized the importance of international collaboration and cooperation.

“We need to work together and start holding ourselves and each other accountable for global climate impact,” said Mersberg, an interdisciplinary sustainability student at ����Vlog�ٷ� ����ԴDz�. “Especially with the U.S. withdrawal from the Paris Climate Agreement, it is now more important than ever to apply pressure on the climate targets set in those agreements.”

Participants also visited key sites in Seoul that demonstrate best practices in eco-friendly urban planning, renewable energy, and waste management, underscoring the importance of knowledge sharing and cross-border collaboration.

“My biggest takeaway is that we absolutely need global connection and engagement to combat the climate crisis,” Mersberg said.

A vital part of Hawaiʻiʻs safety net for financially struggling families and kūpuna is threatened by federal budget cuts, potentially leading to many more people going hungry and eroding the health of communities.

The University of Hawaiʻi at ����ԴDz�’s SNAP-Ed program, run by the (CTAHR), is one of the federally funded initiatives on the chopping block in the U.S. Congress.

For years, SNAP-Ed has played a key role in teaching ʻohana how to prepare healthy, budget-friendly meals, helping to fight hunger and support community well-being across the state.

“Our college has been working with local families and kūpuna (elders) through SNAP-Ed for more than 20 years,” said Jean Butel, SNAP-Ed program director at CTAHR. “Our SNAP-Ed program has become a trusted community partner that helps about 15,000 community members across Hawaiʻi every year. We meet people where they are: public schools, farmer’s markets, senior care facilities and other community gathering places.”

Funded through the U.S. Department of Agriculture’s Supplemental Nutrition Assistance Program, SNAP-Ed teaches eligible ʻohana how to plan meals, stretch their food dollars, compare prices, and even grow their own vegetables.

Program success

Data highlights the program’s effectiveness with CTAHR’s direct education classes:

• 91% of participants improved their diet.
• 83% learned to budget, compare prices and plan meals.
• 40% reported they could afford more food or had enough for the family.

CTAHR and the Hawaiʻi State Department of Health manage SNAP-Ed programs with a combined $1.57-million budget for this year. However, SNAP-Ed has been eliminated from the federal budget being debated by Congress, putting the future of the program at risk in Hawaiʻi and nationally.

“We are grateful that Hawaiʻi’s Congressional delegation fully supports SNAP-Ed. With our geographic isolation, high cost of living, and ongoing food insecurity, full funding is essential for Congress to continue supporting Hawaiʻi’s SNAP-Ed families and kūpuna,” said CTAHR Dean Parwinder Grewal.

If Congress does not restore funding, the program will end on September 30. Supporters say that cutting SNAP-Ed programming could hurt ʻohana already struggling with food insecurity.