Hawaii's Rich History With Sustainability

With a prolific range of ingredients self-contained within its islands, Hawaii's warm climate and fertile volcanic soils produce enough farm stand goods to easily be the envy of any other state or country for that matter.

It's traditionally thought of pineapples and macadamia nuts aren't the only food stars on these islands. From breadfruit to fiddlehead ferns to ginger, Hawaii can be looked as a self-sustaining entity from which others could take a few agricultural lessons.

Although known for its abundant coastal scenery and jungle-like settings, no location is too remote or impossible to get to in order to find indigenous ingredients from family farms, neighboring islands and local fishermen. This is readily apparent as the bounty of varied and locally produced food has lured 'citified' chefs such as David Patterson down the off the beaten track that leads to the 5 star Hotel Hana-Maui. No longer a "one-restaurant town," Hana's draw for any chef, is the ability to work with both the local farming and fishing community to create seasonal menus without having to rack up food miles to get them to their kitchen door.

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