NUTSHELL

We aim to improve local and regional food systems to increase food security, create local food products, increase revenue streams for seafood producers and processors, reduce seafood waste, and create local economic opportunities for local seafood products in Hawaii.

LOCATION
  • Hawaii
PROJECT STATUS
  • Kicked-off in 12/22
PROJECT NEEDS
TBD
BENEFICIARIES
  • Conservation International
WEBSITE
  • n/a
YEAR

2023

OUR CONTRIBUTION

Two problems: 1) An estimated 40% of commercial seafood in Hawaii and the U.S. is wasted. 2) In Hawaii food security is a pressing concern. This project will include a website to promote resources related to value-added seafood products, partner with a local university to support and train entrepreneurs and work with an established network of influential chefs and food producers to develop at least 15 new value-added seafood products with a focus on byproducts.

We will brainstorm the direct engagement with fishers, restaurants, and communities in the Hawaiʻi Seafood Month to promote and enhance the understanding of the issue and possible solutions. We hope to improve local and regional food systems to increase food security, create local food products, increase revenue streams for seafood producers and processors, reduce seafood waste, and create local economic opportunities for local seafood products in Hawaii.