Hawaii Food System

To improve the health of our local food system, we need to understand the interdependencies within the food supply chain and the resources & policies that influence them. Tracking imports, exports & locally grown foods/crops by acres, weight, dollars, calories &/or nutrients can begin to highlight gaps & weaknesses within the system, and allow data-driven decisions to more efficaciously move us in a healthier direction.

Food Consumption for State

Optimal Consumption

Actual Consumption

Optimal vs Actual Consumption

“Optimal consumption” is based on Harvard’s School of Public Health’s Food Plate, which is a science-based version of the USDA’s Food Plate. The graphics provide a simple visual guide of best daily consumption habits by servings per meal.

The “actual consumption” plate was calculated based on amount of food eaten on average each day and via a proxy for total food availability, which was calculated from data on total imports + locally grown – exports – waste. The total food available was then divided by the average number of “food days” for residents (minus average time off-island per year) and visitors/tourists and multiplied by average amount of food consumed each day.

Food Consumption by County

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