State breaks ground on agribusiness hub – Aloha State Daily

Report on the Central Oʻahu Agriculture and Food Hub Initiative

Project Overview and Strategic Objectives

State officials have commenced construction on the Central Oʻahu Agriculture and Food Hub in Whitmore Village. This initiative, situated on a 34-acre parcel, is a strategic effort by the Agribusiness Development Corporation (ADC) and the Department of Business, Economic Development and Tourism (DBEDT) to significantly expand Hawaiʻi’s local food production capabilities. The hub is designed to provide commercial-scale manufacturing and industry services, thereby empowering local producers to scale their operations and access export markets. The project’s infrastructure is a critical step towards achieving greater food self-sufficiency and economic resilience.

Alignment with Sustainable Development Goals (SDGs)

The development of the food hub directly supports several key United Nations Sustainable Development Goals (SDGs), reflecting a comprehensive approach to sustainable development.

• SDG 2: Zero Hunger: The primary goal of the hub is to bolster local food production, which directly contributes to enhancing food security and promoting sustainable agriculture in the state. By providing facilities to scale up farming, the project aims to create a more robust and reliable local food supply.
• SDG 12: Responsible Consumption and Production: A significant objective is to reduce food waste. The facility will include a high-pressure processing unit to preserve food and create value-added products from crops that might otherwise be discarded due to cosmetic imperfections. This addresses the issue that an estimated 40% of crops do not reach the market, directly targeting SDG 12’s goal of reducing food losses along production and supply chains.
• SDG 8: Decent Work and Economic Growth: By creating infrastructure for processing, manufacturing, and distribution, the hub is poised to stimulate local economic growth. It will provide farmers and food distributors with new opportunities, support small-scale producers, and foster a more vibrant agricultural sector, creating decent work and economic benefits.
• SDG 11: Sustainable Cities and Communities: The project enhances community resilience by reducing dependence on imported food. The integration of workforce housing developments within the hub also contributes to creating inclusive and sustainable communities.
• SDG 17: Partnerships for the Goals: This initiative exemplifies a multi-stakeholder partnership, which is crucial for achieving the SDGs. Key partners include:
• Agribusiness Development Corporation (ADC)
• Department of Business, Economic Development and Tourism (DBEDT)
• Department of Education (DOE)
• University of Hawaii’s College of Tropical Agriculture and Human Resilience
• UH Community College System
• Department of Accounting and General Services
• Department of Law Enforcement

State Legislative Mandates and Policy Integration

The hub is a critical component in fulfilling several state mandates aimed at strengthening Hawaiʻi’s food systems. These legislative goals provide a clear policy framework that aligns with the SDGs.

1. Act 151 (2019): Requires the state to double local food production and exports by the year 2030.
2. Act 175 (2021): Establishes a state farm-to-school program with a goal for the Department of Education to source at least 30% of its food from local producers by 2030. The planned Central Oʻahu Regional Kitchen within the hub is a direct implementation of this act.
3. Act 176 (2021): Mandates that state departments source 50% of their food locally by 2050.

Project Implementation and Timeline

The project represents a significant capital investment in the state’s agricultural infrastructure, with over $120 million invested since the land purchase in 2012 and approximately $28 million allocated for essential water, sewer, and utility infrastructure. The project is scheduled for phased completion.

• High-Pressure Processing Facility: Estimated completion by September 2026.
• Full Project Completion: Anticipated by 2029.

The phased rollout will allow components of the hub to become operational sooner, accelerating the project’s contribution to state goals and the SDGs.

Sustainable Development Goals (SDGs) Addressed in the Article

1. SDG 2: Zero Hunger

   • The article’s central theme is the development of the Central O‘ahu Agriculture and Food Hub, which is designed to “expand the state’s food production base.” This directly supports the goal of ending hunger, achieving food security, and promoting sustainable agriculture. The project aims to fulfill Hawai‘i’s mandate (Act 151) to “double local food production and exports by 2030.”

2. SDG 8: Decent Work and Economic Growth

   • The food hub is intended to be a “huge economic boost for our farmers and our food distributors.” By providing manufacturing, processing, and warehouse facilities, it allows local producers to “expand and export out of state,” which promotes sustained, inclusive, and sustainable economic growth.

3. SDG 11: Sustainable Cities and Communities

   • The project includes “workforce housing developments” on the 34-acre parcel. This component addresses the need for affordable housing for the local workforce, contributing to making communities more inclusive and sustainable. The article also mentions a significant investment of “$28 million in water, sewer and utility infrastructure,” which is crucial for sustainable community development.

4. SDG 12: Responsible Consumption and Production

   • The article highlights the issue of food loss, stating that “About 40% of all crops grown never make it to market.” The hub’s high-pressure processing and manufacturing facilities are designed to use cosmetically imperfect produce (“the bell peppers to go into chili, to go onto pizza”), directly addressing the goal of reducing food losses along production and supply chains.

5. SDG 17: Partnerships for the Goals

   • The project is a large-scale collaboration involving multiple government and academic entities. The article lists the partners as the “Agribusiness Development Corporation (ADC), Department of Business, Economic Development and Tourism (DBEDT), Department of Education (DOE), University of Hawaii’s College of Tropical Agriculture and Human Resilience, UH Community College System, state Department of Accounting and General Services and Department of Law Enforcement.” This multi-stakeholder partnership is a key aspect of achieving the SDGs.

Specific SDG Targets Identified

1. Target 2.3: Double the agricultural productivity and incomes of small-scale food producers.

   • The hub is explicitly designed to “help those farmers scale up.” The provision of commercial-scale manufacturing and processing facilities directly supports increasing the productivity and economic viability of local farmers, aligning with the state’s goal in Act 151 to “double local food production and exports by 2030.”

2. Target 2.4: Ensure sustainable food production systems and implement resilient agricultural practices.

   • By creating a centralized hub with modern facilities like greenhouses and high-pressure processing, the project aims to build a more resilient and sustainable local food system that can better withstand market fluctuations and reduce waste.

3. Target 11.1: By 2030, ensure access for all to adequate, safe and affordable housing and basic services.

   • The inclusion of “workforce housing developments” in the facility’s plan directly addresses this target by aiming to provide housing for the local labor force.

4. Target 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.

   • The article directly addresses this target by quoting ADC Executive Director Wendy Gady, who notes that “40% of all crops grown never make it to market.” The hub’s processing facilities provide a solution to utilize this produce, thereby reducing post-harvest food loss.

5. Target 17.17: Encourage and promote effective public, public-private and civil society partnerships.

   • The article demonstrates this target in action by listing the numerous state departments and university systems collaborating on the project, showcasing a strong public-sector partnership to achieve shared development goals.

Indicators for Measuring Progress

1. Indicators Mentioned Directly in the Article:

   • Percentage of local food in school meals: Act 175 sets a clear indicator and goal: “at least 30% of public school meals” must be from locally produced food by 2030. The Central O‘ahu Regional Kitchen within the hub is designed to help meet this metric.
   • Percentage of local food in state department procurement: Act 176 provides another specific indicator, requiring “state departments to use local sources for 50% of their food by 2050.”
   • Growth in local food production and exports: Act 151 mandates that Hawai‘i “double local food production and exports by 2030,” serving as a primary indicator of the project’s success in boosting the agricultural sector.

2. Indicators Implied in the Article:

   • Reduction in food loss: The article states that “About 40% of all crops grown never make it to market.” An implied indicator of the hub’s success would be a measurable reduction in this percentage as its processing facilities become operational.
   • Infrastructure Investment: The article mentions “$28 million in water, sewer and utility infrastructure” and a total project cost of over “$120 million.” These figures serve as indicators of the financial commitment to building a sustainable agricultural system.
   • Development of new facilities: The creation of “more than 60,000 square feet of greenhouses,” a processing facility, and a manufacturing facility are physical indicators of progress toward enhancing local food production capacity.

Summary of SDGs, Targets, and Indicators

Source: alohastatedaily.com