Food

There’s a renewed interest in managing one of Hawaiʻi’s most ubiquitous pests — fruit flies.

The Hawaiʻi Foodbank, the state Department of Education, and community partners are launching their summer programs to keep families fed.

While money was tight at the state Legislature this year, it was still another successful year for local agriculture and food security.

Starting July 1, the airline will have a pre-order and pre-paid menu featuring food from local chef Sheldon Simeon.

Hawaiʻi's recent catastrophic flooding has devastated local farms, leaving many farmers struggling.

HPR’s Savannah Harriman-Pote reports on the state’s decision to cut tax credits for renewable energy; muralist Todd “Estria” Johnson shares more about his murals help enrich keiki and the community.

Hawaiʻi Island wrapped up a program that aims to bridge generational gaps, care for the land, and provide community service opportunities for students — all through food.

Honolulu’s climate office released the first draft of the Oʻahu Food Systems Plan. The five-year plan breaks down is an implementation-focused breakdown of how the city can be involved in the future of food.

Maui-based local author Alana Kysar shares her new vegetable recipe cookbook, "Aloha Veggies."

Allie Denburg of Too Good To Go and Daniel Lee, owner of Island Glazed in ʻAiea, talk about working together to fight food waste in Hawai'i.