Estimates of Hawaii’s dependence on imported foods range from 85 to 90 percent and the percentage of Hawaii families who are food insecure vary greatly between communities (Department of Business, Economic Development and Tourism, Office of Planning, 2012). Noticeable health disparities related to food insecurity exist between Hawaii’s racial and ethnic groups and are concentrated among Native Hawaiians and Pacific Islanders (Office of Minority Health, 2025).
This course was developed in partnership with MA’O Farms to critically analyze our current food system with the goal to equip students to make positive change. To do so, the course is organized into three parts: (1) looking at our past to (2) understand our present, (3) so that we can guide our future.
This framework is based on a saying: I ka wā ma mua, i ka wā ma hope - The future is found in the past - an ʻōlelo noʻeau from Mary Kawena Pukui.
Essential to the design of the course are principles and practices that acknowledge the cultural backgrounds of the students, promote active learning, and promote a sense of community and belonging. This session will highlight design decisions that reflect this and the various tools used to best reach the target audience. Evaluation results of perceived learning effectiveness and engagement will be shared.
Eunice Leung Brekke