“The Hāwī-based KFH aggregates and markets food for small and mid-scale farmers who use regenerative and organic management practices. The fresh food is sold to island resorts, restaurants and residents who purchase a weekly Multi-Farm CSA subscription or buy food through KFH’s Online Marketplace.”
“I think there’s a special bond between Mauna Kea Resort and the Kohala community due to our proximity and that a large number of Kohala residents work at the resort, says Maya Parish, director of KFH.”
“On the food hub’s end, our goals are to create consistent standing resort orders that our farmers can count on and plant out for,” details Parish. “This will stimulate more regional food production, increasing revenue for our farmers and providing consistent quality and volume that the resort can depend on.”
“In addition, another identified goal includes providing an example to other resorts in the Kona and Kohala Districts to also “join more deeply” in supporting locally based farmers with their significant collective purchasing power.”
“We were always heavy into purchasing local but it seemed after COVID, we had to do everything in our power to strengthen food security and the way we can do that is though our dollars,” notes Todd Oldham, Mauna Kea Resort food and beverage director. “When we buy local products, the money stays here and helps someone keep their land and expand to grow more food.”
“Oldham, a former chef who grew up with an agricultural background in Pennsylvania, shares a resort mission is to increase the use of local food. “It’s not just a verbal think; we do strategy sessions on how to increase local food usage, what steps we need to take and the initiatives needed.”
“With the collaboration starting in August, Mauna Kea Resort is currently purchasing around 450 pounds of produce weekly from KFH, initially using what farmers already had growing—grapefruit, dragon fruit, navel oranges, starfruit, bananas, green leaf and romaine lettuces. Now KFH is asking its farmer network to plant out crops specifically to supply the resort’s stated needs—carrots, eggplant, broccoli, cabbage and green beans— while negotiating price points that work for all.”
KFH’s Maya Parish and Mauna Kea Resort’s Todd Oldham join us with all the specifics of the important effort.