Aloha Māla; Food Sustainability in Hawaiʻi
“Aloha Māla” is a 4-module course, intended for ages 7-10 and their families, that introduces the foundations of food sustainability in Hawaiʻi with an emphasis on the connection of food to culture.
According to a 2012 study by the state of Hawai’i Office of Planning, about 85-90% of Hawai’i’s food is imported, making the state particularly vulnerable to food insecurity if something were to happen to the ability to ship due to circumstances such as natural disasters or global events (2012). Furthermore, the study also recognizes that by replacing just 10% of Hawaiʻi’s imports with local food sources, approximately $313 million would stay in the state of Hawaiʻi. This would amount to more than $440 million in 2026.
“Kids who understand sustainable practices develop better eating habits, appreciate fresh foods more, and reduce waste. Plus, eco-conscious parenting is gaining momentum as families look to make responsible choices that support global sustainability,” (Reed, 2024).
In addition to the importance of understanding how unsustainable reliance on imports is, educating young children about sustainable food systems not only addresses the future issues that will arise if we continue to rely on imports, but it also gives the children the opportunity to increase their knowledge and awareness of health, nutrition, and environmental science.
This presentation covers the rationale for using short yet comprehensive and engaging digital content to motivate young learners to develop healthier habits around food sustainability for the future of Hawaiʻi.
Savannah Fair, LTEC Student, University of Hawaiʻi, US
Savannah Fair earned a BA in Psychology with a minor in English from University of Hawaiʻi at Mānoa, Class of 2014, and began her career in the nonprofit sector supporting children and families in the special needs community. Growing up in Hawaiʻi and traveling abroad shaped her deep appreciation for cultural diversity and sparked her interest in online education and global learning. She is currently pursuing her MEd in Learning Design and Technology through the College of Education at UH Mānoa, Class of 2026. Today, Savannah brings her background in psychology and nonprofit service to her role at a Maui based non-profit; Common Ground Collective, where her passion for community impact and innovative learning aligns with her commitment to building a more food-sustainable future for Hawaiʻi.
Caitlin Fowlkes, LTEC Student, University of Hawaiʻi, US
Caitlin Fowlkes earned her BA in print journalism and photography in 2017 from Marshall University. She worked for several print publications before turning to marketing and communications. Caitlin found a passion for working with non-profits during her time at the Kauaʻi Humane Society and Hawaiʻi Foodbank. She is now the Marketing Director of Kauaʻi Community College and is actively pursuing a MEd in Learning Design and Technology at the University of Hawaiʻi at Mānoa. She continues to volunteer with the Hawaiʻi Foodbank and works on a Sustainability Committee at the college to help improve food sovereignty for Kauaʻi.
