Hānai ʻAi Hawaiʻi
[Native Hawaiian Food Producer-Practitioners]
In advancing our mission, we have identified the strategic goal to develop a local health-focused food economy that is both culturally and environmentally responsible and conscious. To achieve this goal, 'Apoākea will engage in a number of projects directed at:
Perpetuating Native Hawaiian Food Producer-Practitioner cultures and practices;
Protecting and preserving culturally important lands, aquatic environments, and natural resources;
Cultivating, training, and equipping the next generation of Native Hawaiian Food Producer-Practitioners;
Engage in rural, economic, and workforce development affecting historically disadvantaged populations and communities;
Conservation of natural resources, Native species, habitats, ecosystems, and environments;
Strategizing and innovating for climate change resilience;
Native Hawaiian Field Gene Bank
An inventory of genetic material for Native Hawaiian food & medicinal crop, curated in support of Native-led food systems and climate resilience.
ʻAi Kuamoʻo [Tasting Tradition]
Reviving and uplifting our Native foods through the advancement of Native-led food systems and Native cuisine.
Pōhue Innovation Center
A rural community development initiative on Hawaiʻi island, rooted in Hawaiian culture and innovation, with a focus on agriculture and workforce development.
Haleʻiwa Innovation Center
A conservation and economic development initiative on Oʻahu, with a focus on agricultural workforce development and Native wetland conservation.