Ep 39. Kamehameha Schools on Food Systems

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Jim (00:00):
The views information or opinions expressed in this
episode are solely those ofindividuals involved, and do not
necessarily represent those ofthe University of Hawaii College
of Tropical Agriculture andHuman Resources, our funders, or
any of the organizationsaffiliated with this project.

(00:23):
Welcome to a Seeds of Wellbeing"Experts in the Field" podcast
featuring people working intheir fields of expertise to
provide support for agricultureproducers in Hawaii, in the
United States, and in some casesaround the world. These podcasts
were made possible by a grantfrom the University of Hawaii
College of Tropical Agricultureand Human Resources, also known
as CTAHR and the Seeds ofWellbeing or SOW project and is

(00:47):
supported by a grant from the USDepartment of Agriculture,
National Institute of Food andAgriculture, and the Hawaii
Department of Agriculture.

Kaʻeo Duarte (00:56):
I think we're excited to talk today about food
systems versus agriculture. Ithink that's an important point
is talking about agriculture isabsolutely critical, and we've
probably have more experience inagriculture as a large
agricultural landowner, like theother podcast talked about, but
a big focus for us, or shift asan organization, is how do we

(01:18):
think more intentionally aboutfood systems, which is much
broader than just the productionside or agricultural side of
that. And also, I think, morecomplex, but also allow more
opportunity both forrepositioning and stewarding
land and water, but also jobsand careers, and also potential

(01:39):
to move larger industries andthe economic needle to
strengthen always local economy.

Jim (01:46):
In this episode, we speak with Kaʻeo Duarte and Kanakolu
Noah from Kamehameha Schools andBishop Estate, which we
abbreviate as KS. In an earlierpodcast, we spoke with KS about
their 135 year history andstrategic vision for the future.
But in this episode, we focus onhow they view their role and
responsibilities as part of thelarger Hawaiʻi food system with

(02:08):
initiatives like 50%, buy local,forward contracting, and a food
systems investment program. Nowlet's hear from Kaʻeo and
Kanakolu.

Aloha, Kaʻeo Duarte. I'm the Vice President
of Community and Aina Resiliencyfor Kamehameha Schools.

Jim (02:27):
and Kanaholu?

Kanakolu Noah (02:31):
Aloha, I am Kanakolu Noah and Iʻm the
Interim Director of SustainableIndustries.

Jim (02:37):
And I think you folks wanted to actually bring up a
slide. So for folks that, we dohave video and audio versions of
the podcast, so I think, I thinkwe're going to bring up a slide
initially. And then for thosethat see that don't have the
video version, you can take alook at the video version on our
YouTube channel. Or if you'dlike I think we'll talk through

(02:58):
it in enough detail, where wewill get a sense of what's on
this slide. So Iʻll let youfolks take it from here.

Mahalo, Jim, yeah, I'll get us started. So
Kamehameha Schools, I wanted toshow this slide of how we're
looking at food systems. And Ithink it's an important point of
coming out of COVID, a lot ofconversations around food
system, about communityresiliency, food security. There

(03:25):
were concerns before COVID. Alot of them was heightened, and
we feel a strong push from ourcommunities around how do we
move the needle around food,land, water, for resiliency for
our communities, andincreasingly uncertain world
with climate change, and so onand so forth. So while we have,

(03:45):
you know, worked withinagricultural sector, and
influence food systems,pre-COVID, since that we've
taken up a renewed push toreally look at how we can
position Kamehameha Schoolslands and resources, and really
the whole enterprise around foodsystems. I think my main point
here is, if you look just atagriculture, it's a relatively

(04:08):
small portion of our localeconomy. But if you brought in
all the different pieces of thefood system, a lot of exciting,
exciting opportunities come upas a community. So what we have
here on this slide is kind of asimple cartoon version of, of
areas where Kamehameha Schoolsis playing within food systems

(04:29):
and where we wanted to do more.
So we've kind of broken it upinto three areas, more or less,
around the supply side, or theproduction side; of how do we
manage our ag land across fiveislands; our pasture lands for
protein, all our water systemsthat are critical for producing
food, and the systems andinfrastructure connected to

(04:50):
that. How do we malama ourtenants and our farmers, our
800+ across the state? And howdo we look at diversifying the
different production of fruits,vegetables, specialty crops like
coffee and cacao and beyond. Sowe have a really diverse robust

(05:11):
portfolio on the supply side orproduction side. So there's kind
of one effort there and kind ofclosing goal. In each of these
areas where we're trying toprioritize different tactics and
initiatives to evolve things andmove things in a in a more
robust direction and Kanakoloucan talk a bit about that after
I give the overview. In themiddle section here the second

(05:35):
focus areas on kind of thedistribution aggregation value
add side of food systems. And alot of folks know we're a large
landowner of agricultural land,we actually also are a large
lessor of commercial lands,industrial lands, warehousing,
cold storage, manufacturing,tenants, and so on and so forth.

(06:01):
And so how do we be moreintentional about just not
leasing land, but the activitieswithin them for our commercial
portfolio for food relatedmanufacturing, for food hubs and
aggregators, for value addedprocessing, for storage and
distribution of food? So I thinkthat's the second area of focus

(06:23):
is working with our colleagueson the commercial side to how do
we reposition that portfolio toalso help move the needle for
food systems? Then kind of on ademand side you know, we have
many grocery stores, hotel andretail stores within our
portfolio. Tennants on landstoo, how do we depart and move

(06:45):
them to support more local salesto consumers? All the
restaurants that are oncommitment schools, properties,
farmers markets, and ultimately,our campuses. Our campuses have
probably not probably are thebiggest restaurant in our
portfolio, are our campuseswhere we serve almost 2 million

(07:05):
campus meals across our threecampuses, on three islands plus
out 30 preschools, and all thesnacks and so forth, who are the
ones in our preschools. So Ithink that's, so for us, itʻs
how do we more intentionallylook across our whole
organization, not just the Landand Agriculture Division, but
the whole organization has,which is exciting. Food is the

(07:28):
beautiful way to pull ustogether as an organization. It
literally touches from our realestate side all the way to our
campuses, and our purchasing andfinance department. Everyone has
a role in potentially helping usmove the needle for food
systems. So it's been a greatopportunity to actually, with
for us internally at KamehamehaSchools to really rally around

(07:50):
an exciting sector or industrythat touches us personally and
professionally. So that's kindof the big picture where we
heading is to really look acrossthe food system in this way.

Jim (08:04):
I notice you're you talk to food processing facilities and
value add and food hubs, storageand distribution, things like
that. Is that, are any of thoserun by Kamehameha Schools or are
they all, you're just thelandlord in those in those
relationships? The same I guessapplies to restaurants, farmers
markets, and food and foodrelated tenants.

I can start and then Kanakolu might be closer to
the action on some of this. Butin general, no, we don't
directly own and operate many ofthe businesses. But as part of
this food system initiative, weare getting more involved and
more active in wanting toinfluence what is happening on
our lands - how we support thesetenants - rather than just being

(08:50):
a passive lessor, atransactional relationship, you
know, collect rent from thelease. We are definitely moving
in direction of how do we builda community of activity and
tenants. I'm not saying we'rehave it all figured out yet. I
think we're at the finish line.
We're not. We're, you know, inthe last few years really
getting and getting in a veryintentional journey. How do we

(09:10):
support this? And maybe oneexample is, for instance, you
mentioned food hubs likeFarmLink Hawaii is currently a
tenant on KS lands. How do wesupport them, including with
direct investment, and that'ssomething Kanakolu can talk more
about. We will have we have setup a food systems investment
fund and we're using FarmLink asan example. They're a tenant,

(09:33):
what can we do on the leasingside to take care of them and
help them build their businessto financial sustainability? How
do we potentially directlyinvest in them and have that
level of literally equity inthem as a company? And then how
do we also help them by findingwin-win situations where we can
buy from them on our campuses,for instance, which can help

(09:55):
them we can be a customer forthem also. So how do we explore
the different ways that KS canconnect with our tenants? But
no, in generally in general, wedon't own or operate businesses.

Jim (10:12):
Thatʻs helpful, thank you.

As, as Kaʻeo pointed out, you know, we have
both the privilege and sometimesthe challenge of being a part of
the whole entire ecosystem. Andpart of it is I think we, we
situated ourselves a little bitmore around three focal areas, I
would say. So we have theho‘onui side, which Ka‘eo

(10:35):
touched around about that ideaof increasing food production.
And part of that isunderstanding and appreciating
what is the demand of it, anddoing a lot of matchmaking.
Because, as you folks know, mostof our Hawaii landscape is small
farmers, and in order toactually ensure that supply

(10:57):
chain is a lot healthier weneeded to figure out where are
those links that are kind ofbroken, or you know, what are
ways in which we can ensure thatthe supply can actually make it
throughout the pipeline. And sothen we kind of realized that
that whole ho‘ohui side, whichis strengthening the aggregation

(11:21):
and distribution. And that alsocaused us to recognize what are
the certifications, permitting,you know, all of those
regulatory parts of it, weneeded to understand, appreciate
and provide supports aroundthat. And, of course, the more
fun aspect of it is the makemakeside, right? The influencing

(11:44):
demand and how we, as humanbeings consume our food and
where does that all lie? Sothose are the kind of, if I had
to think about the three focalareas of our portfolio of work.
And we've created a prettyrobust toolkit in order to
deploy in those three areas. So,as I think Kaʻeo talked a little

(12:07):
bit about, you know, when wethink about the toolkit, we
thought about, you know, whatare the key resources that we
know that we need to eithercreate, leverage, or you know,
optimize that already exist. Soof course, there's this idea of,
you know, our food systemsinvestment funds. So part of the

(12:30):
initial step was to set up a $10million fund devoted to food
systems. I think it's kind offirst of its kind in the way
that we thought about how toconstruct it, in the sense of,
you know, looking at it from anequity standpoint, debt, and
then utilizing differentmechanisms and partners to be

(12:52):
able to deploy that $10 million,over five, five years. And I
think, to our surprise, youknow, the pipeline has a lot,
has become a lot stronger thanover, I think, I would say over
the last two years. It still hasa little bit of our challenges,
especially when we think aboutthe financial returns. However,

(13:16):
there are some gems out there,as Kaʻeo pointed out some
opportunities with, you know,FarmLink, Monohana Chocolate. I
think the dynamic part of thatspace is there's ways that we
can kind of rally around ourinvestment in a productive way.
So we're not just deployingfinancial supports, but we're

(13:39):
also able to make reallyimportant connective tissues and
relationships that perhapsensure that the investment is,
is healthy. And so as he pointedout, there are ways that we can
ensure, for example, I'll stickto you know, FarmLink or even
Ulu Co-op. You know, we canactually have some sort of

(14:02):
influence on the supply side andget them linked up with key
partners and farmers and thosewithin that space, and then have
some sort of opportunity toinfluence on the demand side. So
that's, that's kind of part ofour work. And then, you know,
it's for the part aroundinstitutional purchasing, you

(14:25):
know you gotta you gottapractice what you preach about
buying local. So I thinkKamehameha Schools did a great
job of, you know, jumping infront of that and making a
commitment to actually have a50% Buy Local for our
organization. And because wehave, you know, one of the

(14:47):
largest restaurants in in Hawaiiin relationship to our campus we
have a really, really primeopportunity to have influence on
that supply. And so we've beenmaking progress. And part of
that was a partnership withCenter for Good Food Purchasing,
and understanding andappreciating the data, which as,

(15:10):
as you probably know, that'sallways scarce in this space and
really understanding, you know,the information in the data that
would actually give usopportunity to share that
knowledge but also make betterdecisions. And, you know, I
think we're, Ka'eo and his teamhas done a great job of bringing

(15:33):
together or bringing along otherpartners such as Hawaii Pacific
Health, I think Punahou hasjumped in, and other
institutions. So kind ofcreating that movement.

Jim (15:47):
You just mentioned Punahou is following. Are they following
along on the 50% By Local model?
Or is that what you meant?

They haven't, they haven't necessarily set a
target, not that I know of, butthey did, they are currently
working with Center for GoodFood Purchasing and exploring
their opportunity in that space.

Jim (16:07):
That's good to know. And you are achieving 50% Buy Local
today, is that true? Or is thata future goal?

No. So yeah, so we have until 2025. So, you
know, great strides, and I thinkin the last year and a half
around, really understanding andappreciating what our keiki,
what our keiki consume, andpartnering with the cafeteriaʻs
staff, and those that create themenu to actually make some sort

(16:34):
of progress along the continuum.
Because it's going to take sometime to integrate, I think, the
right foods, and also, you know,change the ono, right? Our keiki
have to have some sort ofpalette renewal.

Jim (16:51):
Right, as part of, well you mentioned Ulu Co-Op, and I think
they're in the forefront ofhelping change the palette for
the local economy to understandthe benefits and, and what to do
with the ulu once it's grown,right, and once it's harvested,
so they've done a great job ofthat. But I think I mean, the
good news is you have theclassrooms, and you have a
captive audience of students, soyou can help with that education

(17:13):
process from a very early time.

I would mention on kind well partnerships. Kanakolu
mentioned Hawaii Pacific Health.
I think it's worth mentioningthat partnership, because they
actually were before us. HawaiiPacific Health and made a
commitment to 50% Buy Local, andthey're one of the largest
health systems in the State. Andit's been a wonderful, wonderful

(17:35):
relationship and partnership ofa large school, and a large
health system, both trying tothink through wellbeing of
families, and then the food asthe vehicle. And so they seem so
simple, but we don't make thetime. A lot of the strides have
just come by we meet quarterlyto just compare notes. We got

(17:56):
our purchasing people,purchasing departments, we got
the cafeteria, food managers andchefs talking story with each
other trading notes. Going onfield trips, going on field
trips, to farms and to food hubsand, and having honest
conversations of you know, thisis what I'm challenged with. You
know, "If you can get me it thisway, you know, I'm more likely

(18:18):
to buy it." or, you know, "Canyou guys be more flexible in
your menus for this?" a lot oftimes you may take it for
granted but those conversationsweren't naturally happening. So
I think Kanakolu and her team,it's so important is those
relationships and thoseconversations helping to unlock
understanding and opportunity.

(18:44):
So again, while we're really notat 50% yet, I'm super proud of
the team on three campuses tooright? Three different islands,
three campuses, they're all in adifferent place, and that's
fine, you know. Some of them arehave higher Buy Local, some of
them less, but we're taking thisjourney together and comparing
notes. So that's what gives me alot of hope is just if people

(19:06):
mindsets and relationships arein the right place, you know,
really cool things can happenand I think Kanakoluʻs team that
probably their primary job isrelationships and matchmaking
and inspiring people andcheerleading is so critical.

Jim (19:25):
Maybe free taste testing?
Use the Costco model, right? SoI guess what, how have you found
it to be with your tenants,right? You have conversations
and clearly you want to havethem focus more on local
agriculture and kind of the thefood systems here that that you
described initially. So, haveyou found people to be

(19:47):
receptive? Do you find that youhave to either give them you
know, carrots or sticks in orderto try to help move things
forward? Or what's what's thereception been like?

From a philosophical standpoint I don't
feel any resistance both on thesupply or demand side, whether
it's our farmer or ranchertenants or our commercial
tenants or retailers. Yeah, Imean more local food and for for
families and our community, Ithink there's, I havenʻt heard
anybody say they don't wantthat. But you know, I think it's

(20:21):
people in different places,especially if you're coming out
of COVID where many folks arereally struggling. And some
people went out of business. Orso being sensitive to that of
people being in different placesfor their businesses, wether
they're on a supply or on thedemand side. So I think even our
engagement, we've had to temperourselves. It's easy to want to

(20:42):
do something, but many of ourlocal businesses are all in
different places. So wanting tobe sensitive to what they can
handle, and what they're readyfor. What makes sense. So being
flexible, and adaptive, I thinkhas been very key for us. And
then, you know, there's somefarmers and, and ranchers who

(21:03):
they're set up, they're good.
You know, they have their supplylines and their buyers. And then
there's either wholesale orfarmers markets, or so forth and
that's awesome. So there arethey are all feeding into good
systems in ways that do exactlywhat they should be doing and KS
is not there to get in the way,so our best thing we can do is

(21:24):
stay out of the way. And thenthe other places, it's, yeah,
maybe if there's somebody who, Ican use an example here in Kona
where I live in, I'm here inKona. One of our former tenants
who has supplied a lot ofrestaurants and hotels here, and
in COVID, like so many others,he almost went out of business,
and he switched to an onlinefood hub. And we supported him

(21:46):
with helping to buy arefrigerated truck and place at
our shopping center here whereI'm sitting today where he could
deliver or drop off food boxes.
You know, so, that was just areally small example, you know,
supporting a hydroponic growerand tenant to survive through

(22:12):
COVID. And then also supportothers because he was buying
from from obviously he wasbuying from other, and not just
not just about KamehamehaSchool, he was purchasing from
both KS and non-KS farmers andtenants. So that was a way where
we could support a tenant whowas having a domino effect and a
ripple effect supporting evenmore farmers and tenants. And

(22:33):
providing food. I, ʻtil thisday, I buy food, I buy
vegetables from, from Zach everySaturday. So he's persisted in
the last two plus years sinceCOVID supplying food to my
family and others here in Kona.
So at some places, we've beenrelatively involved in a
concrete way in others, so it'sa journey, I guess, is what I'm

(22:56):
saying. And I know Kanakolu ifyou guysʻ work with some of the
forwarding contracting andconnections you've been trying
to make on the institutionalpurchasing to try and make
connections with both KS and nonKS suppliers? Maybe that would
be good for the audience.

Yeah, um, you know, it's an interesting space,
because, like Kaʻeo said,nobody's not gung ho about it.
Everybody wants to, you know,plug in and do their part. It's,
it's interesting, when you getinto institutional purchasing,
no? Because you got two reallycritical parts of it, right, you

(23:35):
got quality, and you gotquantity. And then you have to
have that third piece, which isconsistency. And that piece, I
think, is the piece that's notalways locked in. And
consistency in both quality andquantity. And as you as many
know, schools and hospitals havea higher, higher kind of

(23:59):
threshold of regulatory aspectsof it. And so, you know, for for
a lot of our tenants, it wasreally about figuring out that
that connective tissue to beable to get into the door. And
that's why food hubs became areally critical piece to this.

(24:20):
Like, such as Kahumana Farms,they have been a really
important partner for ourKapalama campus and others in
order to actually be kind ofthat, that hub for a lot of
other farmers. Now, and then thesensitivity to this idea of

(24:41):
ensuring that we're adding andnot just relocating products,
you know, supply flow. I thinkthat's been, at least for me, a
really critical commitment. Andthat's not always easy, because,
you know, to have institutionsmake commitment to a farmer to

(25:01):
say we'll take your supply over,you know, it's it's a, it's a
guarantee, and a lot of themwould would want to just shift
over. However, that that doesn'tdo good for our whole local
ecosystem. So how do we utilizetools such as forward
contracting to help them scaleup their production? And then,

(25:22):
you know, food systems is amicrocosm of all the other
Hawaii challenges aroundhousing, so ag housing becomes
an issue, labor, labor. Youknow, so really figuring out
what is that pace and sizing itright. So that's been an
exploratory space to reallyfigure out. However, I mean,

(25:43):
there has been successes aroundforward contracting for, you
know. So for example, we have aforward contract with Maui Nui
Venison that supplies our Mauicampus as well, as well as our
Kapalama campus. So do you knowthere's examples of how it may

(26:04):
be utilized to keep eithersupply locally here, and/or
utilize to start to influencethe size of our farms so that
they get to kind of more of athriving space from our business
model?

Jim (26:23):
Would you mind briefly describing forward contracting
and what that is and how thathelps?

Yeah, so it, you know, it's an interesting thing,
because in the beginning, whenwe thought about that tool, we
had a very specific definitionaround it. And I think it's kind
of expanded a little bit justbecause of the nature of some of
the some of the businesses andwhere they're at. So, for
example, for Maui, Nui Venison,and you know, we we have kind of

(26:51):
a procurement contract withthem, where we, where we will
take so much supply at a priceper month. And so and there's a
commitment for I think, a yearout, and we're exploring it
right, this is kind of R&D thingto see, you know, would that be
a three year opportunity. Whatwe did, what I was proud about

(27:14):
was that we were just going tostart it off in one campus and
now we've expanded thatopportunity to the other two
campuses. We are doing a forwardcontract with Kahumana Farms. So
one of the things we had tomitigate for was, you know,
agriculture has differentvariables, we have to think
about, which is weather, and soon, and so forth. So doing a

(27:38):
forward contract directly with afarmer is a little bit more
risky for both sides of thehouse. So you know, doing one
with Kahumana Farms, we'recommitting to a specific amount
of supply, and we pay for itupfront so that it can assist
with all of those opportunitiesof scale up. So we know, you

(28:04):
know, we have, it's not whereyou know, your restaurant
doesn't, your food doesn't tastegood so you're not getting
customers. Our poor keiki, thatthey just got to eat what they
get, right? So we, we have aconsistent consumer, which
allows us to think about how wecan actually say, you know,
these are top 10 you know,either produce or protein. We we

(28:27):
understand the pound, you know,the pound requirements, and so
on and so forth and so we canpay for it ahead. And that gives
them a little bit more viabilityto to see if there's
opportunities to support thefarmer in the scale up.

Jim (28:42):
Yeah. And just to confirm Kahumana is Co-Op is as opposed
to just a single farm, am I, isthat correct?

Yeah, so they are food hub on Oahu.

Jim (28:53):
Okay, thank you. Yeah, that's helpful, just because
some of those, so thosecontracts, those forward
contracts seem much morepossible, because you could have
farmers helping farmers andbacking each other up right,
when there are issues, so

And there's very few farmers that can actually
meet the quantity of our demandon a regular basis. So being
able to aggregate amongst allfarm, you know, multiple farmers
is really important in thisprocess.

Jim (29:20):
That sounds like a key piece to success for this model.
And, and it sounds like you mayperhaps be the landlord for some
food hubs so that could behelpful as well. And you can
have, you know, firsthand seewhat's going on there and maybe
help out as it seems like youhave with some of the farmers as
well, when you start to see themstruggle, which is great that

(29:41):
you're really a true partner andand can help support them. And
it sounds like there's did yousay $10 million that was set
aside to to help as well? So isthat grants or is that loans or
is it some combination? Or canyou tell us a little bit more
about that?

It's not the is not a grant program, we do have
a grant program. So KS does havea philanthropic kind of grant
arm. This is this was veryintentionally set up as from our
endowment endowment side of thehouse as how do we invest from
our large portfolio ofinvestments nationally and
globally and carve out a littlebit to invest in our local, our

(30:22):
local economy, local businesses?
Which we will be frank, it'shard. You know, we don't have
quite the investment ecosystemand pipeline here that exists in
other places. But yeah, I reallyapplaud our CEO and Trustees.
You know, we set up this $10million, it's a modest fund, you
know, $10 million. I mean,depending how you look at itʻs
small or large, but it's been agreat, it's the first of its

(30:45):
kind for KS. And we've, and it'skind of internally managed and
directed, which is notnecessarily easy, but I think
absolutely necessary for thereasons Kanakolu said, if you're
not on the ground, you know,pounding the pavement making
relationships, it's it's notgoing to happen. So the $10

(31:05):
million fund is for more equityand debt. And how do we invest
in and, and you know, reasonablefinancial returns. We know
upfront, we're not going to getdouble digit returns that maybe
our our investment division willget globally. But also, how can
we get some reasonable returnsinvesting in businesses while

(31:28):
also getting all the nonfinancial impacts and returns
for jobs, or strengthening theportfolio of farmers and
ranchers both on KS land and offKS, land. How to strengthen the
ecosystem of food systems, whichis going to have a positive
ripple effect, which will helpKS and the State, both

(31:49):
financially and non-financially?
So that was the intent. It'sbeen a learning journey for the
last three years, I think. Ithink we're about halfway
through, yeah Kanakolu, we wouldlike about 5 million deployed at
this point, 5 of the $10 millionhas been deployed in is it six
companies or? Nine. In nine, innine companies, some, I think

(32:15):
the largest investment we madeis maybe a million dollars, some
of them are really small kind ofvery micro investments where
we're able to learn. And thereturns have been, you know,
from single digit to doubledigit returns. So yeah, I mean,
that we're, we're in process. Sowe don't again, but it's been, I

(32:37):
at least feel really good thatthis has been a great I donʻt
say experiment, but a greatinitiative to deploy KS
resources. And this again, thatto me the ripple effect, right,
where Letʻs use Ulu Co-Op, whichI think you're familiar with
Jim, where, you know, we in thatthey were our first investee.

(32:59):
Ulu Co-Op was our firstinvestment from the food systems
fund that we invested in, Ithink, equity and debt for their
capital raise. So first time wedirectly invest in. Theyʻre also
a tenant of ours from a farmperspective. They're also a
tenant from their processingfacility in Hilo. And they're
also someone where, and they buyfor many of our other tenants.

(33:22):
So you see this domino effecthappening where we invest in
them, the return is modest, butwe're also like literally
investing in a tenant who paysus rent, and makes our lands
productive and stewards ourlands. They're buying from other
KS tenants who are doing thesame thing. And they were
purchasing from them to feed ourkids healthy foods, and to

(33:44):
change their palate. So whatgets really exciting when you
see the dots start to connect,you know, around partners like
the Ulu Co-Op, and their impacton local jobs and education.
They do a great job educatingaround Ulu and just around good
stewardship and sustainability.
So I think that's a greatexample of the kind of

(34:05):
multiplier effects we're hopingfor.

Jim (34:12):
That's great. I mean, how would folks be able to tap into
those funds as perhapscandidates to receive some? What
would the process be?

We don't necessarily have a quote
unquote, link, you can click andthen you know, you turn in your
application, we have more of aof a formalized investment
process. So you know, we kind ofhave a pre screening
opportunity. And then we haveactually an investment fund team

(34:43):
and a formalized pitchopportunity as well as a rubric
and so on and so forth. Becausethere's there's some really
important criterion that is apart of this. Yeah.

And what we can do, Jim is we can, we can get,
you know a email or link, Iguess yeah Kanakolu to Pia. Pia
Chock is our food systems fundmanager. She does an awesome
job. And just really, reallyreiterating what Kanakolu said,
again, to be clear tht foodsystems are not a grant program.
It's a, itʻs a equity debt, orroyalty sharing type of

(35:22):
investment opportunity but alsolooking for multiple outcomes in
addition to reasonable financialreturns, specifically for food
systems, broadly speaking. Thatwhole food system from on the
dirt side all the way to waste,we're looking across broadly
across that system. Any aspect,and for businesses in Hawaii, I

(35:43):
mean that's critical too. We, weare trying to stick to investing
in businesses here. And here inthis state. Specifically,

Jim (35:51):
I want to go back to, itʻs an interesting number eight 50%
Buy Local by 2025, and that'swhat only three years away.
That's such a hot button or sucha quoted statistic. We talked to
Chad Buck, and he said, youknow, who's in the middle of all
the the perishable fooddistribution throughout the

(36:12):
islands and got through COVID,and is kind of shocked that
we're at about 5% of what weconsume on the islands is local.
So I guess my question is, doyou have a sense of what
percentage that is now? And and?
Because I think that might beinteresting to know what, what
you have to get to what you havetoday. So you know how far you

(36:34):
have to go.

We have a pretty diverse campus in the sense of
size. So you know, Kapalama ofus our largest one. And so
we're, Kapalama is sitting atabout 26% currently. But our
Maui campus is at about 51%. Soour Maui campus kind of is

(36:59):
already at that target. And thenwe're, Hawaii Island campus, why
do I, how come I can't remember,they're, I think they're at
about, I want to say, either 20,29 or 32. So, you know, from
that standpoint, I think we'reon a good pace. Because when we

(37:24):
think about where we were, wewere kind of teetering around
15%, give or take. COVID reallyhad obviously a huge impact on
our data system. I mean, ourdata in that regard. And I and I
can appreciate what Chad Buck issaying, because it is a little
bit difficult. I think it'sgoing to take three major

(37:47):
things. One is matchmaking, Idon't think we don't have the
supply, I just think that wedon't necessarily have all the
all the people linked in theright way. And then the second
piece is that, you know, I thinkI kind of mentioned that earlier
about changing the ono. Like, wehave to actually start to change

(38:11):
the way that we eat. So, youknow, through through the data
collection and all of that wekind of understood that, you
know, what is our top 10 youknow, produce we consume, what
does our protein look like andso on and so forth. And it
wasn't so much "Okay, now wehave to get everybody to, you

(38:33):
know, produce that and make surethat we can we can supply that"
it actually was alsounderstanding what is being
supplied and having that have aninfluence on our menu. And so
one of our huge efforts rightnow is to actually think about
our native Hawaiian croprevitalization. And so, how do

(38:56):
we, so for example, you know,the things that Ulu Co-Op is
doing around reallyunderstanding and appreciating
you know, the the lifespan ofUlu and how it can be utilized
in various ways and how youknow, we can integrate that in
in the way that our keiki eat.
We're looking at that for kalo.

(39:19):
You know Kaʻeo had birthed anamazing effort called poi for
the, poi for the people andthrough that we've done some
things, not only on our campusesbut externally, about how we
appreciate and you know, shiftthe ways that we consume our our
haloa, our kalo, and alsothrough poi. And how do we get

(39:44):
that started at a very veryyoung age and malama that, but
make it also not only accessiblebut affordable. what does that
look like?

Kanakolu, I forgot about it. I think it would be
great. Can you, can you give theaudience maybe some detail on
Maui campus, the poi meal, thestudents, education, buying from
farmers, the little one? I thinkit's a great, you guys did a
great job kind of curating thatpoi for the people initiative on

(40:15):
Maui campus as a success.

Yeah. And, you know, I think that's a proof
point of a model that we aregonna have to really think about
to be able to scale up for otherother ways that we understand
local supply and localconsumption. And so, you know,
we started off pushing poi forthe people on Maui campus

(40:39):
because they have a poi mill atthe campus. And, you know, they
were, they were trying tointegrate poi into not only, you
know, in their maiaʻai or theirfood, but also within their
curriculum. So there's aagricultural teacher there,
Hōkūao Pellegrino, he's a kalofarmer. So our team, and, you

(41:05):
know, the KS Maui team gottogether, and we talked about,
from start to finish, so from,from growing to consuming, what
are the critical areas that wecould influence so that, that
whole entire ecosystem canbecome healthier, and healthier
in the sense of even thewellbeing of our keiki and their

(41:25):
understanding of, you know, allof the moʻolelo and the
importance of that maiaʻai, youknow, within our hale. And so,
with that said, we were actuallyable to partner with other
farmers, kalo farmers within theMaui community, and make a shift
on the pound, like how we boughtthe kalo. So I don't know, many,

(41:51):
many may know this. But, youknow, a lot of the kalo is, for
raw kalo, was about 75 cents apound. That hasn't changed since
I think like late 70s, early80s, the price of raw kalo. And,
you know, there's, there's ahuge acknowledgement that that's
a way of life. And so how do weensure that we can support that.

(42:14):
So we were able to actuallyestablish relationships and, and
be able to buy the raw kalo at amuch more valuable price. And
then we were actually able toensure that we had that quality
and consistency and the quantitythat we needed, which then
allowed us to uptick, theconsumption. So we were, I think

(42:35):
we are at a place where wetripled the consumption of poi
at the campus levels on Maui.
And then, you know, that alsomeans that the poi mill gets
utilized more. That also meansthat now the students can get
involved in the production. Thatalso means that, you know, the
teachers could start to do wraparound curriculum around, you

(42:56):
know, food, maiaʻai, all themoʻolelo, so on and so forth.
So, yeah, I think that's just astart to this work around poi
for the people. How do wedecentralize and make it more
community centric? And how do weincorporate it in all facets of
life? I think one of the, one ofthe key things where we, we did

(43:19):
a partnership with ourpreschools, and we did a poi for
the pepe. So, you know, the, thecouple of the Maui High
schoolers, you know, producedthe poi, they went to the
preschools, they gave one poundof poi to every preschool
student and their ohana, andthen they were able to take that

(43:40):
home. And I think that's justthe starter of hopefully being
able to actually integrate intoour communities in our, and our
homes. Yeah.

Jim (43:52):
That is a great story.
Thank you. Thank you for sharingthat. Is that one of the reasons
why I think we said Maui was at51%.

Yes. And, you know, I think, what was his
name? Shucks. He was the onethat started the Ulu hummus
many, many moons ago, back in2010. He was actually running
our cafeteria on Maui. And he hemade a huge commitment to, to

(44:23):
local food purchasing. I happento have been on Maui campus at
the time. So he really set thecourse for that. And he made
great relationships with farmersand so on and so forth and the
cafeteria head now, her name isBonnie, she's also committed to
that. So I think, you know, wehave to really acknowledge that

(44:44):
it's the human element in howwe're going to accomplish these
goals. It's a lot of it's, itmight be a lot more work. In the
beginning, you know, andestablishing the, you know, the
relationships, the processes,the procedures going on. Trying
to try to change the world ofprocurement. But it's yeah, it's

(45:05):
possible.

Absolutely. And two things, Kanakolu just jogged
my memory. Two things shementioned, purchasing
procurement. We literally haveour procurement manager in these
meetings, which is really cool.
You know, one of our purchasingmanager from our main offices in
downtown Honolulu is joiningthese meetings. But it's, you
know, she's got to be on boardtoo. We need everybody within
our enterprise on board. Secondthing is that keeping for

(45:28):
Kanakolu did mention scale, butjust to launch off of that, that
I think it goes to a lot ofpressure on DoE, in a positive
way for DOD at the biggestrestaurant in the state to
influence. But the scale part ishard. And again Kanakou knows
all the details. I don't knowlike Kapalama is a great

(45:50):
example. Because the folks up onour Kapalama campus, they're all
into they they want to do this.
But where Maui and HawaiiIsland, the scale of how much
they need to produce at a givenmeal, makes it a little easier
on the procurement side to beable to do a whole meal with

(46:11):
with all, with mostly localingredients. For Kapalama, I
think we've tried to do rightsome events, and we literally
couldn't find enough of certainproducts, or it was very, very
hard for Kanakolu and the teamto piece together enough of a
local ingredient. For the sizeof that campus is, what is it,

(46:35):
it's like three times bigger,right, than the other campuses
are. So, so that that's a that'sa that's actually a really good
indicator right of where we areas a State. So sometimes they
say, "Well, can't you just buylocally, you know, so on and so"
but we're like, in some cases,we literally, we would where we
literally can't find enoughsupply. But that that challenge

(46:55):
is also an opportunity. So Ithink that's where as a State,
there's this, there's thisinteresting yin and yang around
supply and demand, or sometimesa supply the demand side wants
to buy, but the supply sidedoesn't have enough or sometimes
the supply side is trying to getrid of or to grow something and
the demand side is not syncʻdup. So I just want to echo

(47:18):
Kanakoluʻs, the connections, theunderstanding and working on
that is critical, but then foryeah, for like Kapalama campus,
which is working very hard,their set of challenges is
different. Because they want todo I don't know chicken luau or
squid luau, it was hard to findenough luau leaf for for to feed

(47:42):
that many kids at one meal. Sohow do we turn that challenge
into an opportunity?

Jim (47:48):
I think it's also a great point you made that you were
able to, because your buyingpower and your influence and
your connectivity with all thesedifferent components, you're
actually able to raise the pricethat's paid for kalo so that
farmers are incentivized to farmit really and profitability is

(48:08):
so, itʻs on such a thin lineanyway, it's on a razor's edge.
That's really helpful.

I guess I want to mention this because I think I
want to crack the myth on that.
Is this idea that buying localis more expensive? Yes, and no.
So one of the things that weworked on with Kapalama was menu
menu planning and having somesort of influence, right? And,
you know, I think one of thethings that we really have to

(48:36):
think about is kind of like, howmuch does it cost for the whole
meal, and not just per item? Andwhen you can kind of think about
it like that, you actually startto save money, perhaps. That's
been part of part of our R&Dprocess is that, yes, you know,
for example, you know, thetomato, the local tomato might

(48:57):
be more expensive, but if youreplace, you know, the ulu for
the potato, the ulu might beless, you know. So it's really
about, and that's why I saysometimes it just takes more
work, and then, you know, whereis your perspective, right? So,
yes, you might, at the end ofthe day, say, "Oh, my goodness,
I paid more for this, this, thisand this item," but if you take

(49:19):
the overall budget that might,you know, you might have just
zeroed out. And so even getting,you know, people to change their
mindset about how we understandour spend, and what is the what
is the cumulative understandingof that has been a neat process.
Because, you know, there's thosethat are super detailed if, you

(49:43):
know, in that area, and theywant everything in line, I know
that they're like, "No, this istoo expensive." And then
there's, you know, I'm like,Yeah, but you go to the website
and you pay per head so youknow, paying like per per green
onion.

Jim (50:00):
It sounds almost like, almost like a campaign that is,
you know, change your paletteand have more in your
pocketbook, right, or have morein your pocket is kind of an
interesting lesson to learn thatI think you folks could, are
modeling

Waste too. I mean, that's a critical component is
it's and I think the DoEactually has spearheaded this in
Kohala, actually. You know, DoEhad a pilot program in Kohala,
that, that proves what Kanakolujust said that what, the net
cost was not more. And part ofit was for exactly what she
said, tweaking the menu and soforth, and the net cost for the

(50:35):
meal and changing the process,we took everything into
consideration. And that cost wasnot more. A part of it was also
a waste reduction. Currently, somuch of the food made that may
be cheaper is getting dumpedinto a can in the rubbish can I
mean. Whereas if you kind ofcurate menus with the kids and

(50:55):
R&D, over time, you may beactually have to produce less
because thereʻs less waste, ifit's some things. But again,
it's still in process. But wedidn't talk about that, on the
food systems slide there was alast arrow of waste. Going back
to composting that it's good toremember there's that waste food
waste recycling piece is is alsoa last connector that connects

(51:19):
that whole food system. And thathas some interesting economic
and environmental opportunities.
Also,

Jim (51:26):
I imagine that would be a great lesson plan for some of
the teachers is to look at thetotal cost of your food right
and, and to bring all thosefactors together. It could be a
great classroom experience orconversation. One of the things
I noted that you mentioned isthat you said one of the key
components to reaching your your50% by 2025 goal is matchmaking

(51:51):
and linking people in the rightway. So I guess if you could
kind of elaborate on what theright way looks like, I think we
can infer that from some of thethings we just said especially,
but if you don't mindelaborating, that would be
great.

Yeah, so I mean, I'll go back to our Mau... our
Maui story. You know, so one ofour first things that we tried,
well we tried to do was, gostraight to the farmer right?
And our Keʻanae community is,you know, that that is their way
of life. And so we we tried togo straight there, one of the
things we couldn't do was paythem. And so in the sense of

(52:29):
they didn't have the rightinfrastructure in place to get
paid in, in the ways that we,you know, the tools that we had.
And so part of that, and that'swhat I mean by the right, the
right way, it, you can matchpeople up with those that have
the supply, but if you don'tmatch them up with the
infrastructure or the operationsthat allows them to link into a

(52:50):
system, right, because it wasn'tlike, you know, we could be
Okay, well, instead of, youknow, having our procurement in
this way, we can just pay themcash or swipe, you know. If we
needed to figure out how to linkthem with another intermediary,
or get them to hui up and createsomething that then could allow

(53:15):
us to have that businessopportunity. And so that's, I
guess, that's what I mean, by inthe right way. Sometimes we
think we can just, you know,throw two people together, and
it'll, it'll happen, but theremight be some tools that are
going to either need to becreated or another, another
element that needs to be takeninto consideration. Another

(53:37):
thing about that, too, istransportation and delivery,
right? A lot of our tenants orthe suppliers, that that's not
something that they can provide.
But a lot of institutionsrequire that. And so how do we,
how do we solve for that? Andhow do we think through that

(53:58):
opportunity? And I guess that'swhat I mean, again, by a right
way, right? Because ourcafeteria workers are not going
to go holoholo and go pick upfrom 5000 different farms. So,
you know, kind of figuring outthat.

Jim (54:14):
How do our ag producers, folks that have great ideas
about how to make some of these,facilitate some of these, these
solutions that will make it allpossible, that will make it
simpler? What's the, what arethe best ways for them to
connect with you in order topartner up in the ways that that
you seem to be doing so oftenand in so many places?

KS is a is a big institution, and I know it can
be that big 800 pound gorilla,but at the end of the day, you
know, we have good people likeKanakolu and her team who are
members of our community, careabout this place, working hard
every day. You know, we're veryhuman and very much of this
place and want to learn. I wouldsay it's not even just about

(55:00):
reaching out to us because Iwould say we are, in many cases,
we're not really set up to bethe best vehicle for certain
conversation. So we ourselvesare plugging into other
conversations as part of thecommunity. So I would say
engage. Engage with the ongoingfood system conversation.
There's a lot, especially sinceCOVID. You know, there's various

(55:22):
ag hui, I can't even keep upwith all the kind of ag and food
systems, emails I get formeetings and convening. There's
a lot of them happening. I'djust say engage. I mean,
Hawaiiʻs not that big of aplace. If you start to engage in
these food system conversationsor events, you're going to meet
people. That's what we're doing.
Weʻre just trying to engage andshow up at events and at

(55:42):
meetings and be present. And wemeet different people all the
time. And I've just addedanother one last night, I was
meeting some beef producerstrying to work on creating local
feed, and so forth. And it'sjust those kind of connections
that just didn't happen when youwhen you show up. So yeah, by
all means, you know, we can getemails or you know, our farmers

(56:06):
and tenants to reach out to usdirectly. But I think more
generally, there is an ecosystembuilding up on each island, and
also some statewide. The foodhub hui, you know, they they
have, they have a network,they're building a food hubs.
Again, I mentioned the AgFoundation, they have, I forget

(56:27):
exactly the name of their, theirkind of outreach arm and so
forth. To get on those mailinglists, get on those connections.
And, and I think these dots arestarting to connect, the more we
engage. And I don't know,Kanakolu is that, or would you
kind of agree with that, or?

Yeah, but if you find a diamond in the rough,
like a unicorn, please email us.

Jim (56:56):
No, I think I think there's a lot of great ideas out there,
right. It's just some of it isimplementation and some initial
success. So it sounds likemaking connections, trying
things out, having some initialsuccess, I think is going to get
get you a foot in the door. And,and perhaps that'll lead to more
as a result.

Yeah, so adding to that, Jim, just you know, also
giving each other grace andflexibility. You know, for good
reason, food sustainability,aina, water issues are, can be
very passionate issues as theyshould be. But, you know, as

(57:38):
we're working through, again, somuch uncertainty with climate
change, and economics andinflation, and so forth. You
know, I always try and keepmyself centered because
oftentimes, you know, you mayfocus more on the problems and
issues, of which there are many.
But how do we also create anenvironment, a community really,
an ag, actually Iʻm not gonnasay ag, a food systems

(58:01):
community. I think that we gottabe real disciplined that itʻs
not just ag production, itʻsfood systems. How do we create a
food systems community, from thefarmer ag rancher all the way to
the institution, restaurant andeverything in between. How do we
create that community that isnot one side blaming the other
side? If you did this, then Iwould do this. Or if you did

(58:23):
that, then we will be fine. Hey,we're all part of this. How do
we give ourselves grace, butalso push each other in the
right way? And just have thatmindset as a as a community here
in Hawaii? I think we'll getthere. I'm very hopeful.

Jim (58:39):
And actually hope is, maybe we can close on hope as the
ending question is. I mean,you've you've been doing this
for so long, Kamehameha Schoolshas been involved in so many
aspects, and is really, in verydeep with in many aspects. And
so do you actually have hope forthe future? The ag future of

(59:02):
Hawaii? Do you see good signsout there? Have you seen a lot
of progress? Tell tell us howyou're feeling about the future
of ag in Hawaii? What do you seeas the future of ag systems in
Hawaii? Are you optimistic?

Yes, I do. I think a couple of things I would
say. I think if we were to thinkabout things more decentralized,
and I think that's, I thinkCOVID did that. I think people,
those of us who you know, enjoybeing in our spaces, on our

(59:36):
aina, understanding who ourneighbors are, this that, that
understanding just got amplifiedduring COVID. So people I think,
got closer to the things thatmatter around them. And I think
that's probably one of theessential aspects of seeing this
kind of food systems work, work,right. So, touch dirt, or you

(59:58):
better know somebody who touchesdirt and And if you know
somebody who touches dirt, thenplease support them, you know.
So really localizing anddecentralizing the way that we,
we consume, and I don't meanjust food, but just you know,
all things, I think is going tobe pivotal. And I have hope for

(01:00:18):
that. And then, interestinglyenough, I do think that we're
starting to see a romanticizedbeauty in food that wasn't
necessarily romanticized before.
And I say that because, youknow, I can't wait until the day

(01:00:40):
that how we celebrate and thinkthat chefs are celebrity
celebrities, that we think aboutthat as farmers too. And then,
you know, what would that looklike? And how would that
influence the way that our keikithink about where they want to
have a way of life and celebratethat? So that gives me hope,

(01:01:01):
because I think if certainthings can get trendy, I think
our kids can be our number oneadvertisers and marketers and so
on and so forth. And that'llshift the things that they're
curious about, you know, andmaybe they'll choose a career
pathway that we don't even knowexists yet but that completely
and totally, totally changes thelandscape of our food system. So

(01:01:23):
I'm super hopeful about that.
And then third, I just think,people there ono, is just
different. I think people areinterested in tasting things
that are different. And they're,they're a lot more open to it
than they were before. And so wehave a chance, I just hope that

(01:01:45):
that window doesn't close toofast, and we can jump through it
quicker.

Jim (01:01:50):
We thank Kanakolu and Kaʻeo for sharing details about KSʻs
extensive role in the Hawaiifood system. It is clear that
much thought and vision goesinto all the ways KS touches and
can influence decisions relatedto the food we grow and share
together. We hope this look atthe details of their involvement
and vision for Hawaii foodinspires you to be involved in

(01:02:10):
ways to further local foodproduction and consumption on

Kaʻeo Duarte (01:02:14):
Iʻll build on that a little bit. Yes, I'm
the islands.
absolutely hopeful around foodsystems. And us being able to
create a local Hawaii foodsystem. And I say that Hawaii
food system very intentionally,because that as I've told some
people, our food systems islargely an extension of the

(01:02:38):
mainland food system. I wouldargue that I'm gonna say that,
again, this Hawaii really have aHawaiian islands food systems? I
would say no, we're kind of anextension of the mainlandʻs food
system. It just kind of WestCoast, it gets on a plane, or a
ship, and it gets over here. Butall of that economics and those
monies, and systems is is all upon the continent. And it's just

(01:03:02):
kind of been delivered to us.
And then the money sent back tothem. How do we, in Hawaii
create a food system that ismore rooted here in these
islands? Again, all the way fromthe dirt side, the production
side, and all the 1000s of jobsacross production, to
distribution, to aggregation, tovalue add, to manufacturing, to

(01:03:22):
wholesale, to retail, toinstitutions and so forth. But
it's hard, it's gonna be hardbecause of the economic,
corporate economic institutionsfor efficiency and scale can
work against you. But I thinkour the next generation is

(01:03:44):
demanding it, which is awesome.
I see the next generationalmost, you know, insisting on
on us going on in thisdirection. Here in Hawaii, I
really don't believe it's a landand water issue at the core. In
the sense I'm not saying therearen't issues tied to land and

(01:04:05):
water. Is there enough land andwater to grow enough food for
our state? Yes. You can saythat. There is enough land and
water to grow. It's reallyaround social economics, and how
do we on the social side andcommunity and leadership, you
know, from government andprivate institutions, including
Kamehameha Schools leadership.
And being able to connect thedots against again, food

(01:04:31):
systems. That if we only focuson ag it ain't gonna work. If
you only focus on the demandside ain't gonna work. That the
whole system has to work as anecosystem if we're going to
truly have a sustainable Hawaiifood systems across the board.
So I'm just the fact that we'retalking about food systems

(01:04:53):
today, Jim, and I have aconversation and many of the
conversations I'm in is howabout food systems, and we're
recognizing as a community thatwe need to talk about the whole
ecosystem, that in itself is, issuch a sign of progress even for
myself. I would mostly 10 yearsago I just talked about ag, and
it's been a journey even for mepersonally and for Kamehameha

(01:05:14):
Schools. Like oh, wait a secondwe have to be part of the bigger
picture. And that in itselfgives me hope. So.

Jim (01:05:25):
Well, I will say that the hope that I hear from both of
you gives me hope. And my hopeis that that is that also
spreads to our listeners. Sothank you both for your time and
all this great information. Ifthere are any websites or things
like that, that you think you'dlike me to share or or photos

(01:05:46):
related to this conversation,I'd be happy to integrate those
into the podcast and and thevideo portion on our YouTube
channel. So thank you bothagain, and and take care.

Kaʻeo Duarte (01:05:57):
Aloha Jim. Thank you.

Kanakolu Noah (01:05:59):
Aloha. Mahalo.

Jim (01:06:03):
The intention of this podcast series is to create a
safe space for respectful andinclusive dialogue. With people
from across a broad and diversespectrum involved in growing and
making accessible the food weshare together. A diversity of
voices, perspectives andexperiences can serve to deepen
mutual understanding, to sparkcreative problem solving, and

(01:06:24):
provide insight into thecomplexities of our agricultural
system. If you our listenershave experiences with Hawaii
agricultural ecosystems, fromsmall holder farms to large even
including multinationalagricultural industrial
companies, or anywhere inbetween, and he would like to
share your story, please contactus. We welcome your voices and

(01:06:47):
perspectives

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Ep 39. Kamehameha Schools on Food Systems

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Ep 39. Kamehameha Schools on Food Systems

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