Hāna Community Kitchen Project

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HANA COMMUNITY KITCHEN PROJECT

Final Report

Prepared for: Hawaiʻi Farmers Union United - Hāna Chapter

Prepared by: February 2024

University of Hawaiʻi Community Design Center

Submitted:

Project Team

Principal Investigator: Kimi Makaiau - Senior Research Associate

Co-Investigator: Cathi Ho-Schar - Director, Associate Professor

Lead Project Designer: Jonathan Malu Stanich

Student Project Assistant: Logan Shiroma

Cost Estimator: J. Uno & Associates

UNIVERSITY OF HAWAIʻI COMMUNITY DESIGN CENTER

2410 Campus Road Room 101A

Honolulu, HI 96822

http://uhcdc.manoa.hawaii.edu

The University of Hawaiʻi Community Design Center (UHCDC) is a service learning program and teaching practice established and led by the University of Hawaiʻi (UH) School of Architecture that provides a platform for applied research, planning, placemaking, and design. UHCDC involves UH faculty, staff, students, and partnered professionals across UH campuses, departments, and professional disciplines.

Acknowledgments

This project was made possible through the Hawaiʻi Farmers Union United (HFUU) and was supported by the HFUU - Hāna Chapter and the Hāna Business Council. The grant program was made possible by funding from the County of Maui Department of Agriculture.

The UHCDC project team would first like to thank the HFUU executive members for providing us with this opportunity to learn about and support the community of East Maui. Mahalo to Kaipo Kekona, Annabella Bruch, Scott Crawford, and Reba Lopez for your assistance and support throughout this project.

Mahalo to the HFUU - Hāna Chapter representatives and members, especially Lehua Park, Kauʻi Kanakaʻole, Fawn Helekahi-Burns, and Gina Lind. Mahalo to the Hāna Business Council representatives and members, especially Heidi Lea, Dawn Lono, Gary Chow, and Claire Kamalu Carroll. We also recognize that each of you wear many hats in your community, and we are so grateful for your guidance throughout this past year.

The project team further expresses our appreciation for the staff and individuals representing the State of Hawaiʻi Department of Land and Natural Resources and the County of Maui through the Office of Economic Development, Department of Agriculture, Office of Innovation and Sustainability, and the Office of Councilmember Shane Sinenci. We would also like to thank these individuals and their organizations for graciously hosting us and allowing us to learn more about the work that you do: Ala Kukui - Kauʻi Kanakaʻole, Misty Fontanilla; Bamboo Inn - John Romain; Coconut Grove - Frank Gasztonyi, Bradley Newton; Hāna Health - Mike Renaud; Hāna High and Elementary School - Chris Sanita; Hāna Farmers Market - Kari Hagedorn; Hana Tropicals - Krista Fuglestad and Ian Ballantyne; Hāna Ranch - Duane Lammers; Kahanu Garden - Mike Opgenorth and Peter Gaffney; Mahele Farm - Kamanu Lind; Ma Ka Hana Ka ʻIke - Lipoa Kahaleuahi, Lehua Park, Hauʻoli Kahaleuahi.

East Maui Food Alliance Working Group, Kīpahulu ‘Ohana, Nā Moku ʻAupuni ʻo Koʻolau Hui, ʻĀina Hoʻokupu o Kīlauea, Maui Food Innovation Center, and all of the individuals and organizations across the islands who gave so freely of their time and expertise with us, mahalo nui.

We would also like to acknowledge and extend our most sincere mahalo to all of the residents, farmers, fishers, hunters, ranchers, entrepreneurs and producers, educators, and the entire community of East Maui who have given so generously of their time in sharing their beautiful island home with us.

Figure 1. Locally grown bananas for sale at Hāna Farms

Figures & Tables

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Diagram envisioning the Hāna Food Hub Network Community Food Hub in Action

Site

UHCDC Student Designer Logan leading the lei lāʻī activity at the Farmers Market

Lei lāʻī community values shared

Site Visit 03: Presentations at Ala Kukui and the Farmers Market

Makahiki Ceremony at Piʻilanihale Heiau at Kahanu Garden

Site Visit 03: Project Team share a laugh with a resident/roadside vendor

Land

Land

Geological

Site 03 and

Diagram depicting the intersections of future food hub stakeholder groups

Design charrette participants and activities

Design charrette sketches

Throughout this report, diacritical marks are used in the text and figures, except in the proper names of organizations that do not use them and in some maps in which the authors do not observe them.

OVERVIEW

Overview

Proof of Concept

In 2023, the HFUU contracted the UHCDC to develop a proof of concept for a food hub facility to be located in Hāna, Maui. UHCDC has supported the HFUU by gathering and compiling relevant project information, engaged stakeholders through surveys and community meetings, and developed a site selection decision-making matrix for the six proposed food hub sites.

This final proof of concept design is intended to help inform future conversations and funding requests. More information can be found at www.engagehawaii.orgHāna Community Kitchen or www.hanafood.org.

Background

With its remote location, East Maui relies on a self-sufficient agricultural lifestyle with an abundant production of vegetable crops and fruit orchards as well as traditional taro farming and many tropical flower farms. The Hawaiʻi Farmers Union United (HFUU), a chartered member of the National Farmers Union, has been working to support a regenerative, locallybased agricultural system since its inception in 2009. HFUU’s mission is to advocate for the sovereign right of farmers to create and sustain vibrant and prosperous agricultural communities for the benefit of all Hawaiʻi. The HFUU - Hāna Chapter was founded in 2016 and serves farmers and producers in the East Maui communities of Keʻanae, Hāna, Kīpahulu, and Kaupō.

Project Goals and Objectives

The HFUU - Hana Chapter has been leading an effort to develop a food hub for the area to address the region’s unique challenges. The food hub facility proposes commercial cooking spaces, food processing (packaging, labeling), value-added processing, training, certifications, education, and retail. In addition to supporting farmers, the facility will also support fishing, hunting and ranching needs.

The purpose of the proposed facility is to serve as:

• A shared-use certified commercial kitchen that can be rented by farmers, ranchers and processors to produce value-added products (VAP), increasing the shelf life, marketability and profitability of food grown/raised in the region;

• An agricultural aggregation and processing facility where growers can bring their crops to be cleaned, graded and packed to be transported to markets;

• A space to support educational programming around food processing and culinary arts, especially to support new and aspiring farmers, ranchers and processors in DOH requirements, safe food handling, labeling, marketing and business management.

HFUU also envisions future satellite facilities to be located in Keʻanae, Kīpahulu and Kaupō, with Hāna serving as the main facility.

Keʻanae to Kaupō

About East Maui

Historians estimate that early Polynesian seafarers settled this area sometime between 500 to 800 AD. These original inhabitants implemented complex socio-ecological systems of governance and resource management that included ingenious cultivation frameworks. Loʻi and kula enabled the proliferation of staple crops such as kalo and ʻuala in the uplands, while the coastal areas thrived on loko iʻa, all of which were integral to sustaining this indigenous society

The colloquial Road to Hāna (Routes 36 and 360) spans a total of 64.4 miles connecting Kahului to East Maui, and the moku of Koʻolau, Hāna, Kīpahulu and Kaupō. It serves as a vital artery, facilitating the inflow of resources from the island’s primary urban core.

The most recent census, 2022 American Community Survey, estimated the region to include roughly 500 households of approximately 1,100 individuals. This is a nearly 60% decline from the 2020 Census that recorded a population of 2,719.

The Hāna High and Elementary School, which serves grades K-12, supported 378 students in the 2022-2023 school year. Hāna Health is the sole health care provider with services that include medical care, urgent care, oral health, mental and behavioral health care, as well as an organic farm with nutrition center. Numerous other local organizations including Ala Kukui and Ma Ka Hana Ka ‘Ike are dedicated to supporting both agricultural and educational initiatives in East Maui, thus enriching and uplifting the resiliency and wellness of their community

Figure 2. Maui Island with East Maui Inset

What is a Food Hub?

The United States Department of Agriculture’s (USDA) working definition of a food hub is “a business or organization that actively manages the aggregation, distribution and marketing of source-identified food products primarily from local and regional producers to strengthen their ability to satisfy wholesale, retail, and institutional demand.”

Food hubs provide a centralized location for food and food products to be processed and distributed for sale to individual consumers, grocers and restaurants, and other institutions. Food hubs also bring food producers and innovators together to incubate value-added products - raw agricultural products that have been modified or enhanced to have a higher market value and/or a longer shelf life.

Food hubs may offer other business resources such as food safety training and certifications, business development, networking, marketing, and other technical assistance.

Functions and amenities typically provided by a food hub include packing and preparation spaces, storage and warehousing, commercial kitchen(s) and food service equipment, meeting and/or training rooms, and office/ administrative spaces.

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Role of Community Food Hubs

Community food hubs are part of the larger food system, but they specifically emphasize the social aspects of food and resiliency. They help to assure nutritious food is available in places where people live and work. The goal is to make healthy, locally-grown food accessible regularly and especially in times of vulnerable supply chain disruptions (emergencies and natural disasters). Additional functions a community food hub can address include:

Access to Nutritious and Culturally Appropriate Foods. In rural communities and geographically isolated areas like East Maui, community food hubs can provide residents regular and reliable access to fresh and healthy food. It can alleviate the need to travel far distances in order to find nutritious foods. It also allows for sourcing culturally appropriate foods while also making space for the cultural practices and protocols around its preparation and consumption.

Education and Empowerment. Community food hubs can provide accessible space for a variety of educational programs and demonstrations around nutrition, cooking, and gardening. These initiatives empower residents to make healthier food choices and develop valuable skills that can improve their overall wellbeing.

Providing Social Connection. In geographically isolated areas, residents may experience feelings of loneliness or disconnection. Community food hubs provide a gathering place where people can come together, share meals, and build relationships, fostering a sense of belonging and community. Kūpuna, who are at an increased risk for social isolation than other populations, can benefit by programs established especially for them, including kupuna wellness activities and food distribution services.

Resiliency and Infrastructure. In times of crisis, such as during natural disasters or emergencies, rural communities are especially susceptible to supply chain impacts and long-term disruptions to critical infrastructure. Recent disasters have demonstrated the need for buildings equipped with reliable communication technology, emergency shelter, and other resources including food, water, medicine, and fuel which can be deployed in the event of an emergency.

Supporting the Local Economy. By sourcing food from local farmers, ranchers, fishers, hunters, entrepreneurs and producers, community food hubs support their local economy. Revenues generated have a greater probability of circulating within the same community. This helps to create more employment opportunities within the community and aids in building a more sustainable food system.

Figure 4. Community Food Hub in Action. (Top) Keiki harvesting vegetables at a local farm. (Middle) Kupuna picking up poi from a keiki at the Hāna Farmers Market. (Bottom) Farmers packing produce for distribution.

Food Hub Spaces and Flow

A food hub encompasses spaces that cater to different functions related to food production, distribution, education, and public use. The following are commonly found in a food hub and have been considered and/or included in the development of the proof of concept design.

Commercial Kitchen and Value-Added Processing Facilities. One or more commercial-grade kitchens where food is prepared and processed. This also includes facilities for value-added processing activities like canning, preserving, or preparing ready-to-eat meals. Kitchens may be restricted by usage including baking, cooking, preparation, and in some instances dedicated allergen free kitchens. Equipment generally includes prep spaces, sinks, cooking ranges, ovens, mixers, refrigerators and freezers.

Educational Spaces. These areas are designed specifically for community and public uses such as hosting educational workshops and demonstrations, cooking classes, gardening and nutrition education. These could include formal or informal indoor and outdoor classrooms and gathering spaces.

Meeting and Training Rooms. Some food hubs include business resource spaces for hosting workshops, safety training sessions, networking events, and business development meetings to support technical education and collaboration within the local food system.

Office Space. Food hubs typically have administrative offices where staff manage operations, coordinate logistics, handle sales and marketing, and provide support services for producers and customers.

Outdoor Spaces. Food hubs might have outdoor areas for activities such as loading and unloading deliveries, hosting outdoor events, or even on-site agricultural production like community gardens or small-scale farming plots.

Figure 5. Food Hub Production Flow

Packing and Preparation Space. These spaces are equipped for washing, packing, sorting, and processing (such as cutting, slicing, or packaging) fresh produce, meat, or other food items.

Retail or Market Space. In some cases, food hubs may incorporate retail areas such as a farm stand or café, marketplace, or farmers’ markets where consumers can directly purchase locally grown or produced food products. These amenities may be offered on a daily basis with set hours and dedicated staff or it might occur occasionally such as a weekly farmers market.

Slaughter Facility. Also known as slaughterhouses, these facilities provide a crucial link in the food supply chain, where livestock such as cattle, pigs, sheep, poultry, are transformed into meat products for consumption and other uses. These facilities are subject to strict regulation and oversight by government agencies to ensure food safety, animal welfare, and environmental protection.

Storage and Warehousing. These areas provide storage for bulk ingredients, harvested produce, and other food products and equipment. They often include dry storage, equipment storage, and cold storage facilities (refrigerated and freezer) to maintain the quality and freshness of perishable goods before distribution.

ENGAGEMENT

Engagement

Community-led approaches to planning and design are fundamental in ensuring development projects meet the specific needs and expectations of those they are intended to serve.

This engagement approach gathers direct input from the community to align with their actual needs, identifies and addresses their concerns, and leverages their local knowledge and expertise, ultimately leading to more successful and sustainable outcomes.

Community Engagement Process

The Hāna Community Kitchen Project’s community engagement process was designed to be inclusive, transparent, and participatory, ensuring that the voices of all stakeholders were heard and considered. This process aimed to gather diverse perspectives to inform the development of a community-centered food hub in East Maui.

The engagement strategy encompassed a range of activities, including stakeholder meetings, site visits, and community events, conducted over several months. These interactions were structured to foster open dialogue, share information, and collect feedback from various community segments, including local farmers, residents, business owners, and other interested parties in East Maui.

Key objectives of the community engagement process included:

• Understanding community needs and aspirations related to the food hub.

• Identifying potential site locations and evaluating their suitability based on community feedback.

• Gathering input on design scenarios and operational considerations for the facility

• Building consensus and support for the project among community members and stakeholders.

The engagement process was kicked off in March 2023 and spanned several critical phases, each designed to deepen engagement and refine the project’s direction based on community input. Through a series of site visits, stakeholder meetings, and specially designed engagement events, the project team was able to collect valuable insights and foster a sense of ownership and excitement among community members for the Hāna Community Kitchen Project.

More information on all meetings conducted by the project team can be found in Appendix A. Meeting Summaries. Additionally, all Quarterly Reports and Final Report submitted to the project’s grant funder can be found in Appendix B. County of Maui - Department of Agriculture Grant Reports.

Stakeholder Groups

Hawaiʻi Farmers Union United (HFUU) - Hāna Chapter

The Hawaiʻi Farmers Union United (HFUU) has been working to support a regenerative, locally-based agricultural system since its inception in 2009. HFUU’s mission is to advocate for the sovereign right of farmers to create and sustain vibrant and prosperous agricultural communities for the benefit of all Hawaiʻi. The Hāna Chapter was founded in 2016, and is one of 15 active chapters in Hawaiʻi.

Hāna Business Council

Hāna Business Council (HBC) exists to support endeavors, create business and employment opportunities within the special culture and traditions of aloha for the health and welfare of our East Maui area. Members include individuals and businesses - both for profit and nonprofits, with committee areas that have been dedicated for years to give voice to East Maui residents regarding the many facets of life along the Hāna Highway. Sustainability and resiliency planning are at the core of our values, and working together brings collective benefit for all generations.

East Maui Food Alliance Working Group

This is a network of agencies who have years invested in directly working with residential and agricultural production, workforce and infrastructure development, Hawaiian cultural and ʻāina based practices, and community health and safety advocacy.

The goal of establishing the East Maui Food Alliance amongst nonprofit organizations based in East Maui is to work through preliminary planning more efficiently with a core group of designated leadership. After initially creating a collective entity, many more local nonprofit and private organizations and businesses, and governmental resources will be involved moving forward. Part of building a foundation for East Maui based agricultural leadership involves the multi-year endeavor of building a Hāna food and resiliency hub facility with satellite branches throughout the district.

Figure 6. Site Visit 01 Community Engagement Board and Opening Circle

Site Visit 01

March 1- 3, 2023

The first of three site visits to East Maui was conducted by the design team in March 2023. The purpose of this site visit was to meet with stakeholders and community organizations, visit other current and future food production facilities, and to tour the parcels on which the future food hub might be sited.

This initial visit was a critical first step for the design team to be immersed in place, learn about the community’s unique needs, resources, and aspirations related to their cultural history, lifestyle, and resiliency. It also provided the community an opportunity to meet the design team, and share their aspirations for the future facility.

Day 01

Upon arrival into Kahului, the design team met up with the project representatives and Hāna Business Council members who arranged a site visit to the Maui Food Innovation Center (MFIC). The tour was provided by Karen Hanada, Food Innovation Coordinator and Director of Extended Learning & Workforce Development. MFIC is a business entrepreneurship program designed to support local food producers through education and training, business incubation services, food product and development.

Following this was a meeting with the Land Agent for the State of Hawaii Maui District Branch of the Land Division, Daniel Ornellas. The purpose of this meeting was to better identify underutilized state lands in Hāna that might be suitable for the future food hub. The outcome was the identification of two specific sites that could be potentially leased out in the future. More information on these sites can be found in Appendix C. Site Selection Study.

Along the drive to Hāna, the project team was hosted by representatives of Nā Moku ʻAupuni ʻo Koʻolau Hui (Nā Moku) at their community facility, Keʻanae Uka, located at 13375 Hāna Highway. Nā Moku was organized in June 1996 as a non-profit organization to educate, perpetuate, serve, and protect historical, spiritual, traditional, & environmental well being of Keʻanae-Wailuanui. They shared about their multi-decades legal struggles for water rights, the restoration of their loʻi kalo, local farming and agriculture, and the rehabilitation of a 9-acre property, Keʻanae Uka, which could be a future satellite facility for the larger East Maui food hub network.

The culminating event for the day was a community meeting hosted by the project team and HFUU Hāna Chapter at Ala Kukui. Approximately two dozen individuals representing various families and organizations convened to discuss the vision and goals for the community kitchen. Activities included a mapping exercise to identify farms, community amenities, and cultural features around Hāna. Through these discussions, the project team heard many anecdotal stories that conveyed the unique challenges and opportunities of living in this remote community.

Figure 7. Site Visit 01: Visits to MFIC, Nā Moku, and Ala Kukui

Day 02

On Day 02, the project team were able to visit two of the six potential sites being considered for the food hub. The morning kicked off at Hana Tropicals, where the current Department of Agriculture lessees provided a tour of their tropical flower farm as well as a 5-acre parcel that could potentially be subleased. The second potential site was a 14-acre fee simple property located next to the Hāna Airport and affectionately known as “Coconut Grove.” More information on this site can be found in Appendix D. Site 01: Coconut Grove Infrastructure Documents.

Additional visits were conducted at Hāna Health, Kahanu Garden, and Mahele Farm. Hāna Health is the primary and sole medical facility that services East Maui. Their mission is to improve the health and wellness of the Moku (district) of Hāna, Maui, particularly among Native Hawaiians. Services offered include a full range of primary health care services, urgent care, dental health, and mental/behavioral health care. In addition, the facility also operates a Nutrition Center with a certified kitchen and a produce farm that are cornerstones of preventive care. Hāna Fresh, the 7-acre farm, located behind the health center, is certified organic and grows over 100 varieties of gourmet quality vegetables, fruits, herbs, and traditional Hawaiian food and medicine crops.

A tour of Kahanu Garden, situated amongst one of the largest native hala (pandanus) forests in the Hawaiian Islands, afforded the project team an opportunity to learn about the area’s cultural history, ethnobotanical collections and the relationships between these plants, Hāna’s ancient past, and earliest people. Kahanu Garden also hosts the largest collection of ‘ulu (breadfruit) cultivars in the world. In 2010, a collaboration between Kahanu Garden, Ma Ka Hana Ka ʻIke, and Hāna School’s Agricultural program led to the creation of Māhele Farm. Among the farm’s goals are: “to positively impact the eating patterns of our community by putting healthy food on our tables, maintain the agrarian continuity of our community by using the wisdom or our past in creating our future, and to perpetuate a rural, self-sufficient lifestyle.”

Each visit further emphasized the intersections of health, wellness, and traditional agricultural practices in shaping a holistic food hub.

Figure 8. Site Visit 01: Visits to Hāna Health, Coconut Grove, and Kahanu Garden

Day 03

On the third day, the project team began the morning with a stop at Hāna Farms. This seven-acre tropical farm, grill, bakery, and roadside marketplace offers up local produce, farm eggs and Hāna-made value-added products such as banana breads, coffees, and sauces.

Duane Lammers, Ranch Manager of Hāna Ranch, hosted the project team at the ranch’s headquarters and shared about the initiatives the organization had undertaken. The discussion varied from the types of activities including cattle ranching to ‘ulu farming, to the ranch owned water company, to land donations for a bike path and the future food hub. He then guided the project team to two parcels owned by the ranch that had been identified for potential donation. Each had unique pros and cons, but ultimately more in-depth investigation and discussion would be required to better understand their suitability.

Following the site visits to the Hāna Ranch parcels, the project team also visited the state parcels identified in the meeting a day prior with the Land Division Land Agent. Those two sites were not site cleared so access to the parcel was not possible. However, it was informative to see their existing conditions and general proximity to other amenities.

There was also an informal visit to the Hāna-Maui Resort, a luxury boutique hotel that employs many residents in service industry and customer service roles. While visiting the Hāna Coast Gallery, the Managing Art Director shared more history of the area and the hotel’s founders and their influence. The evening prior, the project team also dined at the Hāna Ranch Restaurant that features Hawaiian cuisine ingredients from local farmers including fruits and vegetables to beef.

The project team conducted a final debrief meeting at Hōlani Hāna, a community-based nonprofit established in 2009 with a vision of elevating the well-being of families and communities through the perpetuation of Hawaiian values, practices, and landscape. The day concluded at the Hāna Farmers Market, where the project team was introduced to local farmers, producers, and entrepreneurs to get a feel for the agricultural market in Hāna.

Figure 9. Site Visit 01: Visits to Hāna Ranch, Hāna Fresh, and the Farmers Market

Site Visit 02

June 22 - 25, 2023

A second round of site visits and talk stories were conducted in June 2023. Two primary objectives of this visit was to meet with educators and to share out the two surveys that were developed.

To better understand the needs, pathways, and potential educational partnerships, talk stories were held with Hāna High and Elementary School and Ma Ka Hana Ka ʻIke.

To ensure stakeholders were engaged in the design process, the team hosted an informational booth at the weekly Farmers Market to answer questions and share the surveys.

Day 01

Having arrived in Hāna the evening prior, the design team was able to have an early start to Day 01. At first light, the team was guided by the Project’s Coordinator, Heidi Lea, on a brief hike up to a bluff above Hāna town. Puʻu o Kahaula, upon which Fagan’s Cross stands erected, offers panoramic views that extend north towards Waiʻānapanapa and south to ʻĀlau and beyond. The kilo views immediately in front are that of Puʻu Kaʻuiki and Kapueokahi, both steeped in moʻolelo and Hāna’s earliest histories.

The first site visit of the day was to Ma Ka Hana Ka ‘Ike, which is located on the Hāna School campus. Their mission is to provide the youth of Hāna, Maui, with a way to learn that makes sense to them, that builds their selfesteem and shows them they have the power to change their future. The nonprofit started two decades ago with a mission to teach children the construction trade at Hāna School, where students eventually built 13 of the campus’ buildings, including the principal’s office and preschool.

- Survey Respondent

“[P]roviding space for our youth, recent graduates, and local families is a priority for us. Additionally, giving them space to learn in order to see themselves as potential entrepreneurs is another priority.”

After touring Ma Ka Hana’s office and workspaces, Hāna School Principal, Chris Sanita led the team on a campus tour that included stops at the school garden, greenhouse, and new culinary kitchen. Ma Ka Hana staff assist in cultivating food on campus and teaching students how to grow, harvest and prepare it. The two entities share a unique partnership that allows for continuity of services between education and food resiliency. Together they seek to improve East Maui’s food security and boost access to healthy, locally grown foods for youth and their families. After sharing lunch at Hāna School, the team left to prepare for the Farmers Market. An in depth summary of that event is found on the next page.

The final meeting of the day was held at and hosted by Hana Tropicals. Members of the Hāna Business Council and other community organizations came together to share a meal and visions for the future food hub facility.

Figure 10. Site Visit 02: Visits to Puʻu o Kahaula, Hāna School, and Hana Tropicals

Hāna Farmers Market and Lei Lāʻī Activity

An engagement booth was set up at the weekly farmers market to provide the community with updates to the project, share about the potential sites being considered for development, gather responses to two surveys that would inform the needs of and preferred programmatic spaces for the food hub, and a lei lāʻī activity.

Members of the Hāna Business Council assisted with disseminating the surveys to vendors and attendees. At the close of the market, dozens of surveys had been distributed and/or completed. More information on the surveys can be found in a subsequent section as well as in Appendix E. Survey Results.

UHCDC’s student designer, Logan Shiroma conceived and led the lei lāʻī activity where community members were invited to answer value-based questions about ʻai (food) and write their responses on paper leaves.

He nīnau…

What is your first memory of ʻai?

What are your intentions for the food hub?

What values should the food hub have?

Those leaves were then weaved into a lei, symbolizing the integration of community values into the planning process. The lau (leaves) lāʻī used in the lei were collected the day prior from Hana Tropicals. During the weaving process, community comments and intentions were documented, in order to be integrated into the values that would shape the professional design. The lei was brought back with the design team, and later returned to the land during the third and final site visit.

Figure 11. UHCDC Student Designer Logan leading the lei lāʻī activity at the Farmers Market

Day 02

Day 02 began back at Hana Tropicals with a morning meeting attended by the project team, members of the Hāna Business Council, and other community organizations. The owners of Hana Tropicals provided another tour of the 5-acre parcel that was a potential site for the future food hub. More information on this parcel can be found in Appendix F. Hana Tropicals Study. The design team used that opportunity to conduct further onsite investigation and documentation.

Following that site visit, the design team traveled into town and had lunch at one of the several food truck stops along Hāna Highway. They were able to speak to some of the operators and gathered more responses to the survey. The remainder of the day was spent with community members walking along Haneoʻo from Koki to Hamoa. Conversations revolved around the history of the area, cultural resources, current initiatives of land preservation, daily life, and pilina.

Figure 12. Lei lāʻī community values shared

Site Visit 03

November 16-18, 2023

The third and final site visit occurred in November 2023. The focus of the visit was to communicate all of the research findings over the past year, and to present the three design scenarios for the prospective food hub and community kitchen. Three community share-outs were planned - two hosted at Ala Kukui and one at the weekly farmers market.

The design team was also invited to observe the ‘Aha Makahiki at Kahanu Garden that celebrates the beginning of the Hawaiian new year and season of peace and rejuvenation for both the land and the people.

Day 01

Shortly after lunch, the design team arrived into Hāna and started to set up at the Hālau Building at Ala Kukui. Founded in 2002, Ala Kukui is a community-based nonprofit utilizing its retreat property and facilities to create placebased programming opportunities that inspire community, ignite potential and empower the human condition within the Hāna community and beyond. The project team set up various display boards that showcased the three design scenarios (conventional facility, modular-hub, and ag complex), overview of the site selection study, and suggested Hawaiian agroforestry typologies to support the future facility.

“This is such a wonderful idea. This [facility] would allow our community to support each other as farmers and encourage more people to grow and sell our own goods and produce. We could be a self sustaining community.”

-Survey Respondent

Community members were able to peruse the display boards, pose questions to the project team, and provide feedback on all of the scenarios and recommendations. Approximately two dozen community members attended representing various agricultural and business organizations. The evening ended with all attendees enjoying a meal together catered by Kilo’s Kitchen.

Figure 13. Site Visit 03: Presentations at Ala Kukui and the Hāna Farmers Market

Day 02

The design team was privileged to start the day at Kahanu Gardens to observe the annual Makahiki festivities. The ceremony is hosted in partnership with other East Maui organizations - Ala Kukui, Hāna School, Hōlani Hāna, and Ma Ka Hana Ka ‘Ike. The day included ‘aha makahiki (ceremony), food, and traditional games and was widely attended by community members - keiki to kūpuna.

After a quick lunch, the project team headed over to the Farmers Market to set up at the Hāna Business Council tent. This engagement booth provided the community with updates to the project, shared out the three design scenarios, site selection study, and results from the two surveys. The visitors who stopped in provided feedback and expressed interest and support for the envisioned facility.

Figure 14. Makahiki Ceremony at Piʻilanihale Heiau at Kahanu Garden

Day 03

This morning, like most mornings in Hāna, began with a coffee run. The roadside stands operated by Hāna’s Choice and Hāna Farms have been warm and inviting havens away from home offering ʻono food and drinks that utilize locally grown ingredients. Afterwards, the project team returned to the Hālau at Ala Kukui to co-host the final outreach presentation of the trip. Community members who were not able to attend the other two events participated and provided additional feedback and comments.

Following the presentation, the project team headed back to their accommodations at the Ala Kukui Retreat House to check out. The ambiance and amenities offered, including access to a certified commercial kitchen, was extraordinary. With half a day of sunlight left, the project team decided to take the southern route on their way to the airport. Before heading out of town, Lehua Park offered to show the visiting team some of the cultural sites and share about other work in the community. She met the team at a roadside stand fronting Wailua Falls and explained about the history of the area and some of the community led initiatives. The team took the opportunity to be present with ‘āina, and immerse themselves in the soothing waterfall.

As the team traveled on, they stopped at several roadside fruit stands, enjoyed small talk with operators, and just appreciated the opportunity to be on this journey.

Figure 15. Site Visit 03: Project Team share a laugh with a resident/ roadside vendor

Survey Overview

Conducting a survey in community design is crucial for understanding the specific needs and preferences of the community, ensuring that designs are relevant and impactful. They offer a baseline for evaluating the project’s effectiveness postcompletion and reduce risks by aligning the project with community expectations, thus avoiding opposition and delays. This approach ensures that community design projects are usercentered, equitable, and tailored to the unique context of the community they aim to serve.

In June and July 2023, two surveys were launched to gather input for the design of the community food hub, the types of programming that should be offered, assuring it addressed the needs of local food producers and community members. For the Community Survey, all residents and community partners that reside in and service East Maui were invited to participate. For the Farmer, Food Producer, & Entrepreneur Survey, all farmers, food producers, & entrepreneurs that operate in East Maui were invited to participate. There was no limit as to how many responses would be accepted. The surveys were distributed both electronically and on paper. The online surveys were created using Survey Monkey, a cloud-based survey tool that helps users create, capture and analyze surveys.

Both online surveys were launched on June 20, 2023, and provided to the HFUU Project Coordinator, who then disseminated it via that network. The surveys were also linked to the Hāna Community Kitchen Project StoryMap. The paper surveys were first distributed at the June 23, 2023 Hāna Farmers Market and continued to be distributed at the weekly event through July 28, 2023. Additionally, the HFUU Project Coordinator distributed and collected the completed paper surveys at other relevant East Maui events. Surveys were officially closed on July 31, 2023. At the end, 48 Community Surveys and 43 Farmer, Food Producer, & Entrepreneur Surveys were collected for a total of 91 responses altogether. A more in-depth summary of results of both surveys and their analysis can be found in Appendix E. Survey Results.

The responses are categorized as follows:

48 respondents participated in the Community Survey. respondents were interested in starting a food business. respondents did not state if they currenly operated or were interested in starting a business.

respondents currently operated a food business.

Key Findings

The following observations have been synthesized from responses gathered through the surveys. In some instances, questions were duplicated and mirrored in the surveys in order to compare and contrast the responses. For example, Q1 of the Community Survey asked respondents to indicate where they purchase their fresh produce, fish, and meats. In the Farmer, Food Producer, & Entrepreneur Survey, Q2 asked respondents to indicate where they sell their fresh produce, fish, and meats.

• Community members, farmers, food producers, and entrepreneurs are all highly dependent on communitybased food sources and networks to assess and distribute fresh food.

• There is a large community interest in purchasing proteins (fish, meats, poultry, dairy), but potentially not enough sources locally to procure these type of products.

• Both respondent groups highly prioritized 1) Preparation and Packing Space, 2) Cold and/or Freezer Storage, and a 3) Weekly Farmers Market to be included in the facility.

• Community members then prioritized 4) Slaughter Space and 5) Large Event Space and Retail Marketplace/Farmstand (tie) as the top five highly prioritized amenities/spaces.

• Farmers, Food Producers, & Entrepreneurs prioritized then prioritized 4) Educational Spaces/Meeting Rooms and 5) Slaughter Spaces as the top five highly prioritized amenities/spaces.

• Food producers assert that this facility will enable them to increase production, create new products, and make more healthy food choices possible for their community

Site Selection

Site Selection Study

The Site Selection Study outlines a methodical approach to identifying the most suitable location for the food hub, factoring in spatial, land use, infrastructure, biocultural, and geological criteria. Six sites were evaluated, each with distinct advantages and potential challenges.

Purpose of this Study

The purpose of this study is to offer preliminary research and contextual insight into the prospective food hub sites, aiming to facilitate the identification of the most appropriate location for development. This study has been prepared exclusively for the Hāna Chapter of HFUU, with the intention of supporting the decision-making process. It’s important to note that all information included in this study has been sourced from publicly available resources. It is recommended that engineering studies and comprehensive cost estimates be conducted to gain a comprehensive understanding of the specific requirements of each site.

The six sites featured in this study were provided to the UHCDC by the Hāna Chapter of HFUU. These sites were selected based on community consultations that have been occurring over many years between residents, private landowners, and state agencies. The full study of all potential sites can be found in Appendix C. Site Selection Study.

Site Selection Study Process

Step 1:

Initial consultation with project partners

Step 2:

Compile list of potential sites

Step 3:

Preliminary site research

Step 4:

Visit all potential sites

Step 5:

Develop site selection criteria

Step 6:

Refine site analysis

Step 7:

Populate the Site Selection Matrix

Step 8:

Analyze site alternatives

Present Study to HFUU

List of Potential Sites

Site 01: Coconut Grove

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

3P Hana Properties LLC

Coconut Grove Hana For Sale (Fee Simple)

20 Uwala Road Hāna, HI 96713

(2) 1-3-009:070 14.57 acres

Site 03: Wākiu South

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

State of Hawaiʻi Dept. of Land and Natural Resources Potential Lease

Wākiu (Waikoloa Road) Hāna, HI 96713

(2) 1-3-006:018 (POR.)

31.99 acres

Site 05: Hāna Ranch North

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

Hāna Ranch Land, LLC

Hāna Ranch

Potential Land Donation

99 Mill Place Hāna, HI 96713

(2) 1-4-003:009 (POR.) 940.75 acres

Site 02: Wākiu North

Ownership:

Management:

Status:

Address:

TMK: Land Area

State of Hawaiʻi Dept. of Land and Natural Resources

Potential Lease

3761 Hāna Highway Hāna, HI 96713 (2) 1-3-003:007 (POR.)

314.06 acres

Site 04: Hana Tropicals

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

State of Hawaiʻi Dept. of Agriculture

Potential Sublease

4228 Hāna Highway Hāna, HI 96713

(2) 1-3-009:070 (POR.)

18.82 acres

Site 06: Hāna Ranch South

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

Hāna Ranch Land, LLC

Hāna Ranch

Potential Land Donation

99 Mill Place Hāna, HI 96713

(2) 1-3-009:070 (POR.) 940.75 acres

Table 1. List of Potential Sites

Evaluation Criteria

In order to identify an optimal location for the food hub facility, an evaluation criteria framework was created to assess each prospective site. The framework includes spatial, land use, infrastructure, biocultural, and geological considerations with relevant subcategories. By subjecting each potential site to an assessment based on these key dimensions, the intention is to weigh their compatibility with the envisioned food hub’s objectives.

Spatial

Potential Lot Size refers to the total area of a property or a portion of a property that may be available for development. A larger lot size provides more space for infrastructure development, agricultural activities, and storage facilities. It affords more area to determine the most suitable space for development, greater flexibility in layout options and how a facility is designed, and offers greater opportunities for future expansion. Based on the preliminary stakeholder consultation conducted by UHCDC, a minimum of 3-5 acres is desired for the initial phase of the food hub development. This acreage would accommodate facility development needs, utilities and infrastructure, circulation, and green space.

Estimated Households Within Walking Distance is the number of households located within a reasonable walking radius to a potential site. Generally, walkability is defined as the distance most people are willing to walk (up to 5-10 minutes or about 1/4 to 1/2 mile) to reach destinations like schools, parks, grocery stores, public transportation stops, and other community services. Walkability is also dependent on factors like climate, topography, pedestrian infrastructure (sidewalks, crosswalks), and personal preferences. For the purpose of this study a radius of ½ mile was used.

A higher household count could indicate better accessibility for potential customers, thus encouraging local consumption and supporting the food hub’s market reach.

Adjacent Expansion Possibility refers to the potential or feasibility of expanding the food hub site into an adjacent (neighboring or nearby) space or property. Expansion would require either the acquisition of fee simple land or leasing lands or buildings from a public or private owner. Sites with adjacent expansion possibilities offer scalability, enabling the food hub to grow the existing facility or operations with increasing demand and production. It also allows for adding complementary community services and amenities in a centralized facility.

Legend

Potential Lot Size Parcel Boundaries

Figure 17. Potential Sites and their Boundaries

Evaluation Criteria

Land Use

Zoning is a municipal classification of land that dictates acceptable methods of land use for real property inside zoning districts. The two county zoning designations within the study area are agriculture and interim. For areas not codified within Article II of the Maui Code of Ordinances (pending the formal adoption of a comprehensive zoning ordinance and map), interim zoning regulations will apply.

Compliance with zoning regulations is essential to ensure the food hub’s activities align with the local planning and development guidelines. More information about permitted uses within each zoning designation can be found in Chapter 19 of the County of Maui Code of Ordinances. Additional consultation should be conducted with the County of Maui Planning Department to assure zoning compliance.

Special Management Area (SMA) is an area that extends inland from the shoreline to preserve, protect, and restore the natural resources of the coastal zone. Enforced through statewide Coastal Zone Management laws, the regulatory function is administered at the county level through SMA permits. Its purpose is to regulate any use, activity, or operation that qualifies as “development”, or has significant adverse environmental or ecological effect within the SMA. Minor SMA permits are issued for those projects costing less than $500,000 and do not require a public hearing process. Major SMA permits are issued for those structures or activities costing more than $500,000 or that may have coastal or environmental impacts. Major permits are required to go through a public hearing process and approval rests with the Maui Planning Commission rather than with the Director of the Planning Department.

Within the study area, the SMA boundary includes all parcels of land situated between the shoreline and Hāna Highway. Permitting for sites within the boundary should be discussed with the County of Maui Planning Department

A Growth Boundary is used to define areas where urban development is encouraged or restricted to manage growth and maintain the character of a community. The Maui Island Plan, adopted in December 2012, utilizes growth boundaries as part of a comprehensive directed growth strategy to preserve agricultural lands, protect environmental resources, and create a more predictable land use planning process. The growth boundary line separates a growth area from a non-growth area. Outside of growth areas development will be limited to preserve agricultural lands and open space. Understanding the growth boundary status helps determine a site’s compatibility with local development plans.

Growth Boundary Type: Within the Maui Island Plan, the Directed Growth Maps show Urban, Small Town, and Rural Growth Boundaries (UGB, STB, and RGB ). The urban, small town, and rural growth boundaries are used to identify and protect farms and natural areas from sprawl and to promote the efficient use of land, and the efficient provision of public facilities and services inside the boundary.

Half of the potential sites in this study are located outside of the growth boundary. The other half of the sites are within the Rural Growth Boundary typology. For more information on Growth Boundaries, please refer to Chapter 8 of the Maui Island Plan.

SMA

Small Town Growth Boundary

Rural Growth Boundary

R-3 Residential

H-1 Hotel

AG Agriculture

P-1 Public/Quasai-Public

PK Park

OS Open Space Interim

Figure 18. Land Use around Potential Sites

Evaluation Criteria

Infrastructure

Distance to Electrical Utilities measures the proximity of the potential food hub site to the nearest electrical utilities. Electrical distribution for most of the region is supplied by Maui Electric Company (MECO) and occurs along Hāna Highway through medium and low-voltage, overhead cable transmission lines. All electrical appliances must not draw larger than single-phase, 120v-220v as there is no three-phase power supplied to the region. Transmission line locations and subsequent maps were derived from a combination of on-site observations and online satellite or street-view images. Parcels that are closer to existing utility lines are preferred as it reduces installation costs and improves energy efficiency. Preliminary electrical loads and confirmation of sufficient grid capacity have not been included in this study and will need to be conducted by a licensed engineer prior to construction.

Source of Water Utilities identifies the entity that could supply potable water to the respective proposed site. East Maui is serviced by the County of Maui Department of Water Supply (DWS) and the Hāna Water System, LLC (HWS). The DWS municipal system draws water from two deep wells - one located at Hāmoa and one at Wākiu, which tranfers water through pipes beneath both county and state roads. HWS operates two distinct service areas, a North zone drawing from a single private well near the Hāna Airport, and a South zone, drawing from two private wells located near Helani and Wānanalua respectively. Anticipated water usage for the food hub has not been identified within this report, however, the 2019 Maui Island Water Use and Development Plan predicts that the Hāna region will remain within the sustainable yield for its aquifers for the foreseeable future.

Distance to Water Utilities measures the distance between the potential sites and the nearest estimated water utility connection. DWS water pipe locations were derived from maps within Maui Island Water Use and Development Plan showing public water systems within the Hāna Region. HWS pipe locations were estimated from maps provided by Hāna Ranch and may not represent the most updated information. Additional considerations such as availability of meters, size of piping and flow rates have not been accounted for within this study.

Water Rates (per 1,000 gallons) refers to the cost of water consumption charged by the utility provider. East Maui is serviced by one public and one private provider. A more detailed breakdown of the water rates can be found below. Evaluating water rates is crucial for budgeting and financial planning of the food hub project, as it directly impacts operational costs and sustainability. Higher water rates may lead to increased expenses, necessitating waterefficient practices and conservation measures.

Department of Water Supply (Fiscal Year 2024) The monthly water rate for agricultural consumers is $6.32 per 1,000 gallons up to 15,000 gallons. Consumption over 15,000 gallons is at a monthly rate of $1.19 per 1,000 gallons. The monthly non-potable agricultural rate is $1.04 per 1,000 gallons. Additional rates and water service charges should be clarified with the DWS.

Hāna Water System, LLC - North (effective January 1, 2022)

The monthly volumetric rate is $14.29 per 1,000 gallons up to 25,000 gallons per month. The monthly volumetric rate is $15.72 per 1,000 gallons greater than 25,000 gallons. Monthly standby and other non-recurring service charges should be clarified with the HWS.

Hāna Water System, LLC - South (effective October 1, 2018)

The monthly volumetric rate is $4.82 per 1,000 gallons up to 25,000 gallons per month. The monthly volumetric rate is $6.65 per 1,000 gallons greater than 25,000 gallons. Monthly standby and other non-recurring service charges should be clarified with the HWS.

Wastewater examines the availability of county regional wastewater collection or treatment facilities near the site. Currently, there is no municipal wastewater collection or treatment facilities serving the Hāna region. Properties are generally serviced by individual wastewater systems, including septic tanks, cesspools, and packaged treatment plants. Potential facilities would therefore rely on site specific soil conditions to construct future treatment facilities. A preliminary assessment of anticipated wastewater quantities, preferred treatment system methods, and soil filter capacity have not been completed in this study and would need to be conducted by a licensed engineer prior to construction.

Legend

HWS-North: Service Area

HWS-South: Service Area

DWS Wells

HWS Wells

Utility Transmission Lines

Municipal Water Pipes

HWS Water Pipes

Figure 19. Infrastructure around Potential Sites

Evaluation Criteria

Biocultural

Ahupuaʻa is a traditional land division within a broader Hawaiian biocultural resource management system called the moku system. This system divided large islands into social-ecological regions and interrelated communities, encompassing various ecosystems and resources. This traditional approach to resource management allowed for a balanced utilization of resources without exceeding its carrying capacity in times of environmental and sociological changes. In some instances there are two ahupuaʻa listed for one site. This variance is an acknowledgement that over time and due to shifts in political power, population movements, or other historical events, the names of ahupua’a might have changed.

Ahupuaʻa delineations shown upon the biocultural figures within this study have been taken from the Ahupuaʻa (Historic Land Divisions) layer, produced by the Office of Hawaiian Affairs (OHA) and published by the Hawaiʻi Statewide GIS Program. Additional research has been compiled from historic Hawaiian Government Survey and Hawaii Territorial Survey Maps.

Land Cover describes the primary vegetation types present in and around each potential site. The primary land cover categories found within the study area are Evergreen Forest, Scrub Shrub, Grassland, High Intensity Developed, Open Space Developed, and Bare Land. Land cover data are derived from the Coastal Change Analysis Program raster-based inventories national data set, accessed through GIS. The evaluation of land cover assists in identifying areas of ecological significance, developing an inventory of existing vegetation types, and initiates a preliminary estimation of the level of site preparation needed prior to the development of the food hub.

Ahupuaʻa

High Intensity Developed

Open Space Developed

Bare Land

Grassland

Scrub Shrub

Evergreen Forest

Legend

Figure 20. Land Divisions and Land Cover around Potential Sites

Evaluation Criteria

Geological

Soil Series refers to specific categories or classifications of soils based on their physical and chemical properties, texture, and composition. Each series has unique characteristics that influence drainage, water-holding capacity, fertility, and nutrient levels. The primary soil series that occur within the study area are Opihikao (OPD), Malama (MYD), Lava Flows: ʻAʻa (rLW), Hāna Extremely Stoney Silty Clay Loam (HKOC), and Hana Silty Clay Loam (HKNC). Ideal soil conditions for a potential food hub site would have adequate load-supporting capacity, minimal changes in elevation and sufficient absorption potential for a small-scale commercial septic system.

Flooding Frequency assesses how often the site experiences flooding events. Sites with no or low flooding frequency are generally more favorable for the food hub, as they reduce the risk of damage to infrastructure, crops, and potential disruptions to operations. Flooding and ponding is a direct result of the capacity of soil to transmit water (Kstat), depth to water table, and site topography.

Slope evaluation assesses the incline and overall topography of the site. Contour lines shown on the following figure are measured at 20-foot intervals derived from the GIS layer circa 2005 IfSAR by the County of Maui. Steep slopes may pose challenges for construction and farming activities, while gentle slopes provide better accessibility and usage of the land. The terrain influences water flow, erosion potential, and overall land utilization for the food hub project. Sites with minimal slope will help to eliminate the need for grading and keep construction costs low.

Drainage refers to how well the site can remove excess water, either through natural means (e.g., surface runoff) or artificial drainage systems. Good drainage is crucial for preventing waterlogging, maintaining suitable soil moisture levels, and avoiding potential water-related damages to infrastructure. Sites with good drainage should be preferred and are a requirement for any on-site wastewater treatment facility.

Runoff is the flow of water over the land’s surface after rainfall or irrigation. Evaluating runoff patterns helps understand how water moves across the site, potentially affecting soil erosion, nutrient loss, and water management strategies for the food hub’s agricultural operations. Bestpractice Low Impact Design (LID) strategies can help to further mitigate runoff in the event of a large storm event.

Depth to Restrictive Feature refers to the distance from the surface to any subsurface layers or features that has one or more physical, chemical, or thermal properties that significantly impede the movement of water and air through the soil. The primary restrictive feature in Hāna is lithic bedrock, which occurs at varying depths throughout each soil series. The depth and type of feature may impact ease of excavation, construction costs, or type of septic system applicable.

20’ Contours

Opihikao Series (OPD)

Malama Series (MYD)

Hana Silty Clay Loam (HKNC)

Lava Flows - ʻAʻa (rLW)

Hana Extremely Stoney Silty Clay Loam (HKOC)

Figure 21. Geological Considerations around Potential Sites

Lava Flows: ʻAʻa (rLW)

(MYD)

Hana Extremely Stoney Silty Clay Loam (HKOC)

Hana Silty Clay Loam (HKNC)

site 03: wākiu south

A portion of undeveloped state agricultural land has been identified as the third potential site. The identified parcel is a part of a larger 31.99acre property, and lease options and portioning would require further consultation with the State of Hawaiʻi DLNR.

The parcel is located on the western end of the property, and the most accessible access point could be constructed off of Waikoloa Road. Site clearing, preparation and infrastructure improvements are anticipated to be high as the parcel is heavily forested and currently inaccessible.

At-A-Glance

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

State of Hawaiʻi

Dept. of Land and Natural Resources (DLNR)

Potential Lease

Wākiu (Waikoloa Road) Hāna, HI 96713

TMK: (2)1-3-006:018 (POR.) 31.99 acres

Spatial

The preferred minimum acreage for the food hub development is five acres. The location of the potential site was identified through discussions with the State of Hawaiʻi Land District Land Agent. The figures that follow illustrate a parcel of approximately 5 acres.

Using a walkability radius of ½ mile, approximately 358 households are within a 5-10 minute walk of the potential site.

A parcel of this size may or may not allow for phased expansion on the same site. Adjacent expansion on nearby state land could also be a possibility. It would require additional consultation with the State of Hawaiʻi to acquire additional acreage within the same TMK. While not abutting, the parcel would offer relative adjacency to Site 04 should multiple sites or a phased approach to development be considered.

o

Rd

H a n a A i r p o r t

U w a l a R d

Maia R d A l a l e l e P l

laK o R d

Ha n a H w y

H a n a H w y

P a i l o a B a y

W a i a n a p a n a p a

S t a t e P a r k

Ha n a Hwy

W a i k u- - H a n a

H a w a i i a n

H o m e L a n d

mi 1/2

Ha n a Hwy

Uakea Rd

K a i n a l i m u B a y

H a n a B a y

K a i h a l u l u B a y H a n a H w y

Figure 22. Site 03 and 1/2 mile walking radius

The county zoning designation for Site 03 is Interim. Interim Zoning Provisions are codified to provide interim regulations pending the formal adoption of a comprehensive zoning ordinance and map. More information on the purpose and permitted uses for Interim Zoning Provisions can be found in Chapter 19 Article 1 of the Maui County Code, and should be discussed with the County of Maui Department of Planning.

Site 03 is located within the Special Management Area boundary and a determination will need to be made as to whether the proposed future activity and/or structure is a development or not. The County of Maui Planning Department will need to evaluate the proposed action to determine if it requires a Minor or Major SMA Permit.

Site 03 is located within the growth boundary - rural type. The intent of this boundary is to provide a framework for further and more detailed long range rural planning during the Community Plan update process. Rural areas inherently possess a lower set of standards for infrastructure and public services than urban areas.

The county zoning designation for Site 03 is Interim. Interim Zoning Provisions are codified to provide interim regulations pending the formal adoption of a comprehensive zoning ordinance and map. More information on the purpose and permitted uses for Interim Zoning Provisions can be found in Chapter 19 Article 1 of the Maui County Code, and should be discussed with the County of Maui Department of Planning.

Site 03 is located within the Special Management Area boundary and a determination will need to be made as to whether the proposed future activity and/or structure is a development or not. The County of Maui Planning Department will need to evaluate the proposed action to determine if it requires a Minor or Major SMA Permit.

Site 03 is located within the growth boundary - rural type. The intent of this boundary is to provide a framework for further and more detailed long range rural planning during the Community Plan update process. Rural areas inherently possess a lower set of standards for infrastructure and public services than urban areas.

Biocultural

Ahupuaʻa

Land Cover

High Intensity Developed

Open Space Developed

Bare Land

Wākiu

Kawaipapa

Evergreen forest; Scrub shrub

Grassland

Scrub Shrub

Evergreen Forest

Site 03 is currently covered in a dense mixture of fragmented ancient ohia and hala mesic evergreen forest. Site 03 is currently covered in a dense canopy of mature hala mesic evergreen forest. This area is within one of the few remaining in-tact Hala groves in Hawaiʻi and the density of forest could significantly increase initial clearing and site preparation costs.

Site 03 is within the ahupuaʻa of Wākiu, whose name translates to the “northwest wind sound” and is famous for the ancient hala forest codified in many forms of Hawaiʻi history. The ʻŌlelo Noʻeau documented by Mary Kawena Pukuʻi, “He hala lau kalakala o Wākiu. The thorny-leaved hala tree of Wākiu (hala grove at Hana Maui).” Further referencing the ancient grove, Sites of Maui alludes to the “apuakea rain that rattles on the hala trees from Wakiu to Honokalani.” Due to the cultural and ecological significance of this ancient hala forest, efforts should be made to preserve any in-tact forest that still remains on site.

Geological

Soil Series

Flooding Frequency

Slope

Drainage

Runoff

Depth to Restrictive Feature

Lava Flows: ʻAʻa

None 0-70%

Excessively drained

Low 40-60”

Lava Flows - ʻAʻa (rLW)

Malama Series (MYD)

The geological assessment indicates the site to be composed of soils in the Lava flows, ʻAʻa series. These soils are typically well-drained and have a sandy or loamy texture. They can be low in organic matter and vary in depths over fragmental ʻaʻa lava substrata. Although most soils of this series can range from 0-70% slope, Site 03 is relatively flat with little to no risk of flooding.

PROOF OF CONCEPT

Proof of Concept

Proof of concept involves pre-procurement research, planning, and design services that can include, but is not limited to stakeholder alignment, community engagement, applied research, design investigations, prototyping, and preliminary costing to better define and fund projects ahead of contracting a professional planning and design team.

In 2023, the Hawaiʻi Farmers Union United (HFUU) contracted the University of Hawaiʻi Community Design Center (UHCDC) to develop a proof of concept for the planning and design of a facility to serve as a shared-use certified commercial kitchen, an agricultural processing facility, and a space to support educational programming in Hāna, Maui.

The following proof of concept designs represent a comprehensive synthesis of information collected from various sources. It integrates insights from community engagement, precedent studies, and consultation with subject matter experts, ensuring a holistic approach to the project’s development. The designs illustrate basic program locations and adjacencies at a master planning scale. This approach differs from a building/architectural scale, as it emphasizes broader spatial relationships and site-wide considerations rather than detailed architectural elements.

To address varying community needs and interests, three distinct design scenarios have been developed for consideration:

01 - Conventional Facility

This standard design emphasizes operational efficiency within a single building, tailored to meet the fundamental needs identified by the community.

02 - Modular Hub

A flexible and adaptable design utilizing modular units, this scenario allows for adjustments and expansions in response to evolving community needs.

03 - Ag Complex

This design integrates agricultural and learning activities with the processing facilities, reflecting a broader vision for community development.

The design scenarios and their individual elements offer the community a range of options in terms of spatial configuration, phasing for funding availability, and tailoring solutions as further studies are completed and needs identified.

Each scenario has its own operational implications and associated costs that must be considered. Individual elements within each scenario may be considered to include into other scenarios to further support the community identified vision of the facility

More information on the precedent studies and cost estimates for each scenario can be found in Appendix G. Precedent Studies and Appendix H. Cost Estimate.

Subsistence

for-profit producers

Subsistence producers

community

Community & consumers

community

Figure 23. Diagram depicting the intersections of future food hub stakeholder groups

Design Charrette

In October 2023, two design charrettes were conducted with University of Hawaiʻi faculty, staff and students as well as industry experts. Charrette participants were divided into teams of 2-3 individuals and were provided the preliminary findings from the site visits and survey responses. Participants were instructed to suggest design ideas and spatial configurations, incorporate infrastructure and wastewater management concerns, and provide general feedback and recommendations for the facility.

Each group was asked to sketch their ideas at a master planning scale, and the workshops concluded with each sharing out to the larger group. The project team then reviewed all of the design ideas, and synthesized the information to develop three distinct design scenarios.

What is a design charrette?

A design charrette is an intensive collaborative session in which a group of designers, architects, planners, and stakeholders come together to brainstorm, conceptualize, and generate solutions to a design problem or challenge. The outcomes of a design charrette may include rough sketches, diagrams, models, or other visual representations of design ideas, which can then be further refined and developed.

Figure 24. Design charrette participants and activities

Figure 25. Design charrette sketches (opposite left)

Figure 26. Preliminary design scenarios (opposite right)

Figure 27. Site plan and perspective rendering of Conventional Facility Scenario

01 Conventional Facility

This design concept proposes the construction of a single 7,500 SF facility for agricultural production with sufficient space for loading, receiving, storage (dry, cold, and freezer), preparation and packing space, as well as community spaces.

This facility utilizes conventional construction methods and is designed to prioritize efficiency and production needs. The facility would feature a linear organization and flow, with one side dedicated to food production and the other serving community functions. Community amenities and events envisioned include a small open air pavilion, walking paths, educational gardens, and a large open market and event space.

Proposed Features

Cost Estimates

Site preparation which would require portions of the property to be 100% cleared (2.45 acres) and selectively cleared (5.22 acres) is at an estimated cost of just under $2.5M. The 7,500 SF facility, at a unit cost of $650.00, is estimated at $4.875M. Access improvements including an access road, walkways, all weather parking and overflow parking are estimated at $865K. On-site wastewater improvements to include a 1,500 gal. grease trap, two 1,500 gal. septic systems and absorption beds are estimated at $330K. Open event space to accommodate a 936 SF pavilion and educational gardens would cost approximately $1.38M. The initial costs to support five+ acres of native food and textile forests are estimated at $500K. Total direct costs are estimated at $10.43M.

The costs and fees to cover contingency, location factor, contractor, insurance and taxes is estimated at $11.23M. The total estimated contract cost for this scenario would be $21.7M.

1) Access Points

2) Access Road

3) Welcome Pavilion

4) Overflow Parking

5) Walking Paths

6) Educational Garden

Figure 28. Site plan and perspective rendering of Modular-Hub Scenario

02 Modular-Hub

The modular-hub scenario proposes a small-scale (5,000 SF) agricultural facility organized for varied uses and future expansion. It is designed to support both agricultural and educational functions combining multiple, modular spaces that can be tailored to meet the needs and preferences of its users.

It can be constructed by combining steel shipping containers of various sizes and/or potentially built by community organizations utilizing locally-sourced light wood materials and prioritizes flexibility in function and growth. By operating on a modular scale, these hubs can be more agile and responsive to the growing needs of the community. Proposed amenities include event space for community use, walking paths, and an area for a weekly farmers market which weaves through the native textile forest.

Proposed Features

1) Access Points

2) Access Road

Cost Estimates

3) Overflow Parking

4) Imu

5) Farmers Market Stalls

Site preparation which would require portions of the property to be 100% cleared (1.89 acres) and selectively cleared (5.78 acres) is at an estimated cost of just over $2.5M. The 5,000 SF facility, at a unit cost of $495.00, is estimated at $2.475M. Access improvements including an access road, walkways, all weather parking and overflow parking are estimated at $1.28M. On-site wastewater improvements to include a 1,500 gal. grease trap and a prefabricated off-grid sanitation system are estimated at $310K. Open event space, an imu, and farmers market stalls would cost $988K. The initial costs to support six+ acres of native food and textile forests are estimated at $610K. Total direct costs are estimated at $8.19M.

The costs and fees to cover contingency, location factor, contractor, insurance and taxes is estimated at $8.82M. The total estimated contract cost for this scenario would be $17.1M.

Figure 29.Site plan and perspective rendering of Ag Complex Scenario

03 Ag Complex

This agricultural complex scenario features a large 10,000 SF main facility and a 3,600 SF event pavilion designed to accommodate both agricultural processing and community needs. Surrounding agricultural plots are integrated for hands-on learning and production, emphasizing the link between agricultural practices and educational opportunities.

Both buildings would be constructed using conventional methods. The core processing and community spaces are configured in a radial or circular pattern to enhance the flow between production and communal activities, while integrating agricultural plots to allow for practical training and local food production. The complex includes an educational space adjacent to both the native textile forest, a large event space for community functions, and lawns for gatherings or overflow parking.

Proposed Features

1) Access Points

2) Access Road

Cost Estimates

3) Welcome Pavilion

4) Overflow Parking

5) Covered Pavilions

Site preparation which would require portions of the property to be 100% cleared (5.34 acres) and selectively cleared (2.34 acres) is at an estimated cost of just over $2.1M. The 10,000 SF facility, at a unit cost of $720.00, is estimated at $7.2M. Access improvements including an access road, walkways, all weather parking and overflow parking are estimated at $2.27M. On-site wastewater improvements to include a 1,500 gal. grease trap, two 1,500 gal. septic systems and absorption beds are estimated at $330K. Open event space to accommodate a 3,631SF pavilion and educational pavilions would cost approximately $13.32M. The initial costs to support five+ acres of agriculture, native food and textile forests are estimated at just over $1M. Total direct costs are estimated at $16.25M.

The costs and fees to cover contingency, location factor, contractor, insurance and taxes is estimated at $17.5M. The total estimated contract cost for this scenario would be $33.8M.

Vegetation & Site Clearing Approach

Figure 30. Native Textile Forest

Figure 31. Native Food Forest

The Ancient Hala Grove of Hāna

Many of the potential sites for the community kitchen fall within what used to be an ancient hala (pandanus tectorius) grove. This hala grove extended throughout most of Hāna prior to western contact serving as the primary forest assemblage in much of East Maui. Even today, the grove continues to contribute to the ecological diversity of the region and still holds cultural importance, in many ways symbolizing the woven connections between land and people.

In developing the Hāna Community Kitchen project, the approach to the site clearing and existing vegetation has been guided by respect for these cultural aspects and a reverence for the ancient forest of old. Community input, emphasizing the high priority of ecological preservation, has shaped each design scenario to incorporate Hawaiian agroforestry practices in respect to maintaining and protecting the grove.

Native Textile Forest

The Native Textile Forest involves selective clearing of invasive species from the existing forest, revealing the hala grove. This approach aims to preserve the native species, while emphasizing the cultural ecological significance of the ancient forest. The cleared areas can be further planted with textile producing species creating a type of agroforest unique to East Maui.

Ideally, the management need of this type of forest should be minimal. The main efforts would be focused on the occasional control of invasive species populations and tending/harvesting of textile producing plants.

Native Food Forest

The Native Food Forest involves selective clearing of invasive species from the existing forest, revealing the hala grove, followed by the intentional planting of food-producing plants. This approach focuses on cultivating a biodiverse landscape that includes traditional Hawaiian crops and locally adapted food producing species. The goal is to establish a sustainable and regenerative environment that supports both ecological health and local food production.

Management needs for this type of forest would be higher than the textile forest in that food producing plants would need more frequent harvesting, tending or fertilizing. Species planted within this forest should need no extra irrigation and rely solely on rainwater.

Figure 32. Remnant Hala forest of East Maui

Conclusion

The notion of a Hāna Community Kitchen is well-supported throughout the region and has the potential to catalyze both economic development and community wellbeing. In addition to creating a facility with commercial kitchen spaces to support agricultural aggregation and processing, the food hub could also support educational programming desired by educators and stakeholders. It could provide access to nutritious and culturally appropriate foods, help provide social connections and strengthen a sense of community, all while supporting the local economy through job creation and keeping money circulating within the community.

Due to its geographical distance from the primary urban core, the East Maui region has limited access to municipal services, is more susceptible to supply-chain interruptions, and especially vulnerable to natural disasters and emergency events. A facility like the Hāna Community Kitchen would serve a crucial role in supporting the resiliency of its people on a daily basis, but especially in times when their needs are the greatest. To ensure the continuation of this work, we present the following general recommendations to maintain project continuity.

Recommended Next Steps

1. Establish governance body and management structure to continue planning efforts.

2. Determine preferred site for development and continue negotiations with the land owner.

3. Continue fundraising to support the next phase of planning which may include hiring a professional design team, community engagement events, permits and studies, infrastructure improvements, etc.

4. Join relevant networks to expand learning and collaboration opportunities.

5. Research ways to integrate resilience planning into the hub (consider multipurpose food/resilience hub).

APPENDIX

Appendix A.

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HANA COMMUNITY KITCHEN PROJECT

Meeting Summaries

Prepared for: Hawaiʻi Farmers Union United - Hāna Chapter

Prepared by: February 2024

University of Hawaiʻi Community Design Center

Submitted:

Pre Kick-off Meeting

UHCDC - University of Hawai‘i Community Design Center

HFUU - Hawai‘i Farmer’s Union United, Hāna Chapter

UHCDC - University of Hawai‘i Community Design Center

HFUU - Hawai‘i Farmer’s Union United, Hāna Chapter

HBC - Hāna Business Council

Kahanu Garden

Ma Ka Hana Ka ʻIke

City & County of Maui

Hana Feast

UHCDC - University of Hawai‘i Community Design Center

HFUU - Hawai‘i Farmer’s Union United, Hāna Chapter

UHCDC - University of Hawai‘i Community Design Center

HRI - Hawai‘i Reserves, Inc.

Summary

Prior to the official kick-off meeting, UHCDC met with project advisor Gary Chow who introduced the project coordinator Heidi Lea. The meeting was held virtually on February 2, 2023 via Zoom. The agenda consisted of a review of the City & County of Maui grant awarded to HFUU as well as the MOA (including scope of work) between HFUU and UHCDC. Additionally, an agenda to the official kick-off meeting was reviewed and confirmed.

The official kick-off meeting was the first introduction of UHCDC and project partners. In attendance were twelve individuals representing various sectors of government, community organizations, and businesses. UHCDC provided a presentation and shared an overview of the project. This included the project’s purpose and goals, timeline, scope of work, sample work, and next steps. Next step priority items included identifing all potential sites and coordinating plans for a site visit in March.

The HFUU Project Coordinator arranged a meeting to introduce HFUU’s Treasurer and the UHCDC team. The discussion included the City & County of Maui grant deliverables and financial reporting as well as other potential grants to support the planning and development of the food hub. Additionally, information about the proposed bike path along Hāna Highway near several potential food hub sites were discussed. UHCDC was tasked with learning more about how the proposed bike path could impact/complement the future food hub.

UHCDC reached out to Lāʻie based Hawaii Reserves, Inc. (HRI) to learn about the Malaekahana Bike Path that they built in 2010. The 15-20’ wide strip of land along Kamehameha Highway was donated by The Church of Jesus Christ of Latter-day Saints. HRI purchased the materials, and labor to clear and construct the path was donated by community members and a local operators union. The path was built in 9 months.

Meetings & Site Visits

Review Quarter 2 Report and project updates

Meeting with Potential Satellite Food

Discuss state parcels

UHCDC - University of Hawai‘i Community Design Center

HFUU - Hawai‘i Farmer’s Union United, Hāna Chapter

HBC - Hāna Business Council

UHCDC - University of Hawai‘i Community Design Center

Nā Moku Aupuni o Koʻolau Hui

UHCDC - University of Hawai‘i Community Design Center

DLNR Land Division Maui

Meeting with Potential Site

UHCDC - University of Hawai‘i Community Design Center Hana Tropicals

Finalize Quarter 2 Report and project updates

UHCDC - University of Hawai‘i Community Design Center

HFUU - Hawai‘i Farmer’s Union United, Hāna Chapter

Summary

UHCDC provided an update and discuss the draft Quarter 2 Report to be submitted by the end of the month as well as creating the template for future quarterly reports. Other agenda items included future engagement activities such as a survey to gather input on the facility needs and design, speaking with land owners of the prospective food hub sites, and the development of a site feasibility and selection matrix.

The purpose of this call was to discuss a potential satellite food hub in Keʻanae that could feed into the future Hāna Food Hub. HFUU was interested in submitting a proposal to a Department of Agriculture for a food hub pilot program.

The purpose of this call was to gather more insight into the two state parcels being considered for the food hub site and refining their boundaries. The District Land Agent was able to clarify more specific areas on the TMKs that the state is willing to consider for sub-lease. It was reiterated that Land Division would need to transfer the land to another government agency for management, and would not lease the land directly to a community organization.

This was a follow-up meeting after the March site visit to assist Hana Tropicals (HT) with their upcoming meeting with the Department of Agriculture (DOA). There are 29 years remaining on their existing lease with an opportunity for a 32 year renewal. As the primary leaseholder, HT requested some information and visualizations of how the roughly 5-acre sublease might be used and how it would impact the community.

The purpose of this meeting was to finalize the financial status report of County funds used and remaining for the Quarter 2 Report. In this period, the City & County department overseeing the grant award was changed from the Office of Economic Development to the Department of Agriculture. Other project updates included the feasibility of an acquisition of the Coconut Grove site. HFUU to explore funding options.

Meetings & Site Visits

Review

UHCDC - University of Hawai‘i Community Design Center

HFUU - Hawai‘i Farmer’s Union United, Hāna Chapter

UHCDC - University of Hawai‘i Community Design Center Hana Tropicals

UHCDC - University of Hawai‘i Community Design Center

HFUU - Hawai‘i Farmer’s Union United, Hāna Chapter

HBC - Hāna Business Council

UHCDC - University of Hawai‘i Community Design Center

HFUU - Hawai‘i Farmer’s Union United, Hāna Chapter

UHCDC - University of Hawai‘i Community Design Center

HFUU - Hawai‘i Farmer’s Union United, Hāna Chapter

Summary

Initially HFUU arranged this meeting to introduce UHCDC and the County of Maui Sustainability Coordinator to discuss resiliency hubs. The latter was unable to make it, so the zoom meeting was kept in order to discuss the upcoming site visit in June and the upcoming survey.

UHCDC would revisit the Ma Ka Hana Ka ʻIke survey and create a draft of how space would be used in the future facility. HFUU also submitted a proposal to the County for additional funds as part of a Phase II for the food hub coordination and design.

This meeting was to present out some preliminary research and site plans for HT’s 5-acre site being considered for sublease to build the food hub. The discussion included site boundaries, existing features, access points, scaled scenarios, and potential expansion areas. Site plans at three scales were provided to the leaseholder for consideration.

The purpose of this meeting was to review the potential user survey and discuss further modifications before launching it. Outcomes from the meeting included splitting the survey into two - one for producers and one for community needs, shortening the survey, removing proximity questions, and focusing on core kitchen function questions.

The HFUU Project Coordinator provided UHCDC a final itinerary of the site visits planned, outreach opportunities to share the surveys, and all supplies/ presentation materials needed. Additionally, the discussion included future funding opportunities that might support the next phase of planning and development.

The purpose of this meeting was to provide an update and discuss the draft Quarter 3 Report to be submitted by the end of the month. There were some expense category discrepancies, but were able to be cleared up. Other agenda items included submitting this and future quarterly reports through the County Department of Agriculture portal instead of Office of Economic Development.

Pathways in Hāna

Site July 17, 2023

UHCDC - University of Hawai‘i Community Design Center

Ma Ka Hana Ka ‘Ike

Hāna High & Elementary School

UHCDC - University of Hawai‘i Community Design Center

Project Update Meeting

UHCDC - University of Hawai‘i Community Design Center

HFUU - Hawai‘i Farmer’s Union

HBC - Hāna Business Council

Design Charrette Workshop

October 19, 2023

25, 2023

County of Maui Office of the Mayor Office of Innovation and Sustainability 6, 2023

UHCDC - University of Hawai‘i Community Design Center

Summary

The purpose of this meeting was to hear from educators and what kind of needs/programs would they like to address or be considered at the future food hub. Priority items included access for youth to utilize facility, certifications (educational and equipment), hands-on experience, apprenticeship type programs, collaborative partnerships.

UHCDC was invited to tour Leeward Community College’s recently constructed product development and incubation facility. The 33,000 sq ft educational facility will offer food product development courses, provide entrepreneurs and small businesses access to production kitchens, thus increasing the opportunity for local farmers and growers to sell their products to value-added producers.

The purpose of this meeting was to review the timeline, scope of work, and activities conducted thus far. UHCDC provided an overview of the Survey Results, the Site Selection Study, and opened the discussion to use Site 03: Wākiu South as the basemap for the proof of concept designs. Additionally, UHCDC provided research on facilities with similar functions and on their programmatic spaces and adjacencies.

UHCDC hosted a design workshop with other UHCDC and School of Architecture staff and students. The purpose of the charrette was to allow participants to explore and suggest design ideas that could lead to new spatial configurations, themes, and considerations for the future food hub facility. Three design scenarios emerged from the workshop: 1) traditional facility, 2) modular-hub, and 3) ag complex.

UHCDC was invited to participate in a panel to discuss food security resilience in Hawaiʻi. This panel was a part of a week long event that ran from October 25 - 31, 2023 hosted by the Maui County Office of Innovation and Sustainability. The goal was to focus attention on the climate crisis and suggests specific actions to alleviate conditions impacting people through climate solutions. UHCDC joined five other organizations from across the United States and presented an overview on the Hāna Community Kitchen Project.

Meetings & Site Visits

Summary

UHCDC met with civil engineers from SSFM to discuss infrastructure and wastewater concerns for the proposed food hub. The consultants also provided their initial feedback on the interim project site identified and advised on future studies and costs that should be incorporated into the next phase of development. Lastly, they suggested for the project team to start networking with firms on Maui who might be willing to advise or collaborate.

UHCDC met with the cost estimator to review the scope of work request that included three scaled scenarios, conceptual designs, materials, and construction methods. The request also included additional planting zones for both textile and food forests.

The purpose of this meeting was to get alignment in the final project month and discuss all remaining action items. An extension was granted to adjust the close of the project from December 6, 2023 to December 31, 2023. All expenses and invoices need to be completed before the end of the project period.

UHCDC reached out to WAI after attending the Water Resources Research Center presentation on wastewater infrastructure and the NEWgenerator Resource Recovery Machine on September 15, 2023. The WAI Project Manager Chris McKay shared some of the initiatives they’re working on including the cesspool conversions in East Maui.

Appendix B.

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HANA COMMUNITY KITCHEN PROJECT

County of Maui Department of Agriculture

Grant Reports

Prepared for: Hawaiʻi Farmers Union United - Hāna Chapter

Prepared by: April 2023 - January 2024

University of Hawaiʻi Community Design Center

Submitted:

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HANA COMMUNITY KITCHEN PROJECT

Quarter 2 Report

January - March 2023

Prepared for: County of Maui Department of Agriculture

Prepared by:

Submitted:

University of Hawaiʻi Community Design Center

on behalf of the Hawaiʻi Farmers Union United - Hāna Chapter April 28, 2023

Overview

Project Description

The Hawaiʻi Farmers Union United (HFUU) has been working to support a regenerative, locally-based agricultural system since its inception in 2009. HFUU’s mission is to advocate for the sovereign right of farmers to create and sustain vibrant and prosperous agricultural communities for the benefit of all Hawaiʻi. HFUU has 15 active chapters in Hawaiʻi, including the Hana Chapter that was founded in 2016.

The Hāna community has discussed the need for a community kitchen and agricultural processing facility for many years. Due to its remote location, it has been challenging for East Maui farmers and producers to get their raw products to market, and to access certified commercial kitchens to create value-added products. There is also a need to support the processing of proteins from local ranchers and fishermen.

On December 7, 2022 a grant agreement (G5737) was executed between the County of Maui and the Hawaiʻi Farmers Union United to conduct a proof of concept planning and design for the development of a food hub, shared-use certified commercial kitchen and agricultural processing facility in Hāna, Maui.

This preliminary phase of planning for the Hāna Community Kitchen Project will be implemented directly under the Hana Chapter of HFUU. The University of Hawaiʻi Community Design Center (UHCDC) will serve as the primary consultant to support the project in the development of the proof of concept.

Project Dates

December 7, 2022 - December 6, 2023

The original performance period (July 1, 2022 - June 30, 2023) has been adjusted to reflect the execution date of Grant Agreement G5737. Therefore, the quarterly reports cover the following reporting periods:

Quarter 1: December 7 - 31, 2022

Quarter 2:

Quarter 3:

Quarter 4:

Quarter 5:

January 1 - March 31, 2023

April 1 - June 30, 2023

July 1 - September 30, 2023

October 1 - December 6, 2023

A final report will be submitted no later than January 5, 2024.

Report Narrative

In fulfillment of Grant Agreement G5737, HFUU will submit quarterly reports and a final report to the County of Maui Department of Agriculture. The quarterly reports will provide a summary of the following sections:

A

B

Summary of program in relation to goals, objectives and scheduled action steps outlined in the grant proposal

Progress in meeting performance standards

Numbers and descriptions of people and businesses served C D E F G H I

Any major adjustments that have been necessary or will be proposed

Past and/or future marketing and/or public outreach events

Next major steps for this report

Describe how the funds allocated for this project were used during this reporting period

Efforts towards economic self-sufficiency

Financial status reports of County funds used and remaining

A Summary of program status in relation to goals, objectives and scheduled action steps outlined in the grant proposal

Goal 1

Understand the needs of community for food hub facility

Objective: Synthesize information on community and agricultural needs for a food hub

The activities during this quarter included project alignment between the grantee and consultant team, research and literature review, and community engagement activities. A kick-off meeting was held on February 21, 2023 and there were thirteen individuals in attendance. This included the HFUU representatives, members of the Hāna Business Council, the UHCDC consulting team, and other members of the Hāna community who have been actively engaged in the discussions for a community food hub and certified kitchen facility in East Maui.

Goal 2

Engage stakeholders in design process

Objective: Ensure that stakeholders are engaged and participate in the definition and development of the project

Initial site visits to potential food hub parcels were conducted between March 1-3, 2023. The project team visited five potential sites, toured eight additional community partner programs, and held one community workshop at Ala Kukui in which 22 individuals attended. During that same time period, the project team also attended the weekly Farmer’s Market and met with various farmers, managers, value-added producers, and other stakeholders who expressed interest in participating in future engagement activities for the planning and design of the food hub and community kitchen.

Goal 3

Define food hub project for future funding and implementation

Objective: Establish program document for food facility

In order to provide up to date planning and upcoming event information to the public, two websites were created to disseminate updates on the project. The Hāna Business Council created a permanent landing page for the Hāna Food Hub Project at hanafood.org. This website will be maintained throughout the planning and design of the facility and beyond. The UHCDC has also created an ArcGIS Story Map that provides updates on the proof of concept process and shares out the synthesis of community feedback received. The final designs are intended to inform future conversations and funding requests.

Scheduled Action Steps:

Review past survey and information gathering efforts

Conduct site visit and host talk-story interviews to gather and update information

Develop and launch a survey as needed

Synthesize survey results and other talk story findings into project storymap/website

Host a listening workshop to share preliminary findings from Goal 1, and to gather feedback on overall project objectives (virtual)

Host site selection and programming workshop to vet potential sites and program components

Scheduled Action Steps:

Compile workshop feedback into program

Develop program document and site design scenarios

Host stakeholder design review

Develop cost estimate

Develop final report with site selection, program document, design scenarios and preliminary costs

B Progress in Meeting Performance Standards

Talk story sessions

Length of talk stories/ engagement, hours

Consolidation of information in a web portal

Workshop participants

Survey respondents Engagement opportunities

Exit surveys participants

Decision made on preferred site and program

Clear representation of project components

Clear representation of preferred site

Number of people who review/comment on designs

Recommended course of action to move forward

Hana

Businesses Engaged

Ala Kukui

Coco Luvin

Coconut Grove

County of Maui Office of Economic Development

East Maui Chocolate

Festivals of Aloha

Garden of Delight

Hale Pueo

Haloa Farms

Hāna Arts

Hāna Business Council

Hāna Farmers Market

Hāna Farms

Hāna Fresh

Hana Gold

Hana Nui Farm

Hāna Ranch

Hāna School

Hana Sweets Baked Goods

Hana Tropicals

HFM Online & SNAP

Hawaiʻi Farmers Union United

Hōlani Hāna

Honua Hoʻonani

Hualani Farms

Kipahulu ʻOhana/Kipahulu Kitchen

Lind ʻOhana Farms and Fishing

Ma Ka Hana Ka ʻIke

Mahele Farm

Maka'alae Farms

Maui County Council

Mobile Mushrooms

Nā Moku ʻAupuni ʻo Koʻolau Hui

National Tropical Botanical Garden

Roots and Shootz Farm

State of Hawaiʻi Department of Land and Natural Resources

Steve and Kemei's Farm

Taj Mahana Farm

Zach Farms

D

Any major adjustments that have been necessary or proposed

Necessary Adjustments

One adjustment that has been made was to delay a Goal 1 actionable step to a subsequent week/quarter. Initially it was anticipated to "develop and launch a survey" in weeks 5 - 6 and "synthesize the survey results" in weeks 7 - 8 (both in Quarter 2).

This activity will now be deferred to Quarter 3 (April 1 - June 30, 2023).

F

Next major steps for this project

Quarter 3

• Establish site selection criteria to develop a site selection decision-making matrix for community input

• Host talk stories and community listening sessions

• Conduct site visits with landowners and farmers

• Develop and launch survey

Quarter 4

• Synthesize stakeholder feedback and survey results

• Prepare preliminary site plans

• Draft proof of concept

• Host community meeting to share preliminary findings

Quarter 5

• Refine proof of concept design and site plans

• Prepare final report

G Describe how the funds allocated for this project were used during this reporting period

The $100,000 grant award from the County of Maui is broken down into three categories:

In Quarter 2, a total of $18,620 was expended for Operations for a subcontract to the UHCDC for proof of concept planning and design. An initial payment was made to this design consultant for pre-procurement research, planning, and design services that include stakeholder alignment, community engagement, applied research, design investigations, prototyping, and preliminary costing.

A total of $2,249.98 was expended for Administration. $1,7565.61 was allocated for the Project Coordinator and $484.37 towards Project Administration which includes project oversight, grant reporting, reimbursement submission and administrative overhead.

The Marketing budget which includes printing expenses for flyers, forms, informational sheets, and other social media activities to increase awareness of the project was not expended during this quarter.

In this reporting period, a total of $20,869.98 was expended.

H

Efforts toward economic self-sufficiency

This grant award from the County of Maui is supporting the development of a proof of concept for this community kitchen project. Proof of concept involves pre-procurement research, planning, and design services that includes stakeholder alignment, community engagement, applied research, design investigations, prototyping, and preliminary costing.

This collaboration of the design team from the University of Hawaiʻi Community Design Center with the HFUU - Hāna Chapter and other East Maui farmers, nonprofits, and community members and businesses will bring together the components needed to demonstrate the feasibility of the project, and assist in soliciting funding for future phases of the overall project.

Current efforts include a weekly Hāna Farmers Market that started in the spring of 2020, with plans to expand to be part of the Maui Food Hub as a drop-off and distribution point beginning in May 2023.

Within existing East Maui organizations such as Ma Ka Hana Ka ʻIke, surveys have been conducted showing that the keiki in our schools prefer our local food, and production from Mahele farm engages all generations in local farming. Currently, weekly kuʻi ʻai sessions at Hāna School bring students and families together, with 100% of harvested product from the farm provided to kūpuna and the community.

I Financial status report of County funds used and remaining

Expense Category

Administration

Project Coordinator

Project Administration

Operations

Design Consulting

Marketing

Social Media

Printing Total

The total funds expended in Quarter 2 was $20,869.98.

The total remaining funds for the project is $79,130.02.

Program Partners

County of Maui Department of Agriculture

The County of Maui’s Department of Agriculture will support the development and continued management of a sustainable regional agricultural system for Maui County, to promote resident and ecosystem health and well-being and create a thriving circular agro-economic system that can be a model for the rest of the world.

Hawaʻi Farmers Union United - Hāna Chapter

The Hawaiʻi Farmers Union United (HFUU) has been working to support a regenerative, locally-based agricultural system since its inception in 2009. HFUU's mission is to advocate for the sovereign right of farmers to create and sustain vibrant and prosperous agricultural communities for the benefit of all Hawaiʻi. HFUU has 15 active chapters in Hawaiʻi, including the Hāna Chapter that was founded in 2016.

University of Hawaiʻi Community Design Center

University of Hawaiʻi Community Design Center (UHCDC) is a service learning program and teaching practice established and led by the University of Hawaiʻi (UH) School of Architecture that provides a platform for applied research, planning, placemaking, and design. UHCDC involves UH faculty, staff, students, and partnered professionals across UH campuses, departments, and professional disciplines.

Hāna Business Council

Hāna Business Council exists to support endeavors, create business and employment opportunities within the special culture and traditions of aloha for the health and welfare of our East Maui Area.

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HANA COMMUNITY KITCHEN PROJECT

Quarter 3 Report

April - June 2023

Prepared for: County of Maui Department of Agriculture

Prepared by:

Submitted:

University of Hawaiʻi Community Design Center

on behalf of the Hawaiʻi Farmers Union United - Hāna Chapter

July 2023

Hana

Overview

Project Description

The Hawaiʻi Farmers Union United (HFUU) has been working to support a regenerative, locally-based agricultural system since its inception in 2009. HFUU’s mission is to advocate for the sovereign right of farmers to create and sustain vibrant and prosperous agricultural communities for the benefit of all Hawaiʻi. HFUU has 15 active chapters in Hawaiʻi, including the Hana Chapter that was founded in 2016.

The Hāna community has discussed the need for a community kitchen and agricultural processing facility for many years. Due to its remote location, it has been challenging for East Maui farmers and producers to get their raw products to market, and to access certified commercial kitchens to create value-added products. There is also a need to support the processing of proteins from local ranchers and fishermen.

On December 7, 2022 a grant agreement (G5737) was executed between the County of Maui and the Hawaiʻi Farmers Union United to conduct a proof of concept planning and design for the development of a food hub, shared-use certified commercial kitchen and agricultural processing facility in Hāna, Maui.

This preliminary phase of planning for the Hāna Community Kitchen Project will be implemented directly under the Hana Chapter of HFUU. The University of Hawaiʻi Community Design Center (UHCDC) will serve as the primary consultant to support the project in the development of the proof of concept.

Project Dates

December 7, 2022 - December 6, 2023

The original performance period (July 1, 2022 - June 30, 2023) has been adjusted to reflect the execution date of Grant Agreement G5737. Therefore, the quarterly reports cover the following reporting periods:

Quarter 1: December 7 - 31, 2022

Quarter 2:

Quarter 3:

Quarter 4:

Quarter 5:

January 1 - March 31, 2023

April 1 - June 30, 2023

July 1 - September 30, 2023

October 1 - December 6, 2023

A final report will be submitted no later than January 5, 2024.

Report Narrative

In fulfillment of Grant Agreement G5737, HFUU will submit quarterly reports and a final report to the County of Maui Department of Agriculture. The quarterly reports will provide a summary of the following sections:

A

B

Summary of program in relation to goals, objectives and scheduled action steps outlined in the grant proposal

Progress in meeting performance standards

Numbers and descriptions of people and businesses served C D E F G H I

Any major adjustments that have been necessary or will be proposed

Past and/or future marketing and/or public outreach events

Next major steps for this report

Describe how the funds allocated for this project were used during this reporting period

Efforts towards economic self-sufficiency

Financial status reports of County funds used and remaining

A Summary of program status in relation to goals, objectives and scheduled action steps outlined in the grant proposal

Goal 1

Understand the needs of community for food hub facility

Objective: Synthesize information on community and agricultural needs for a food hub

A second round of site visits and talk stories were conducted during this third quarter from June 22-25, 2023. To better understand the needs, pathways, and potential educational partnerships, talk stories were held with Hāna High and Elementary School and Ma Ka Hana Ka ʻIke. Two surveys were developed to gather feedback on 1) community needs for a food hub facility and desired spaces, and 2) farmer, producer, and entrepreneur needs in regards to programmatic spaces and usage. The surveys launched on June 19, 2023 and will remain open until July 31, 2023.

Goal 2

Engage stakeholders in design process

Objective: Ensure that stakeholders are engaged and participate in the definition and development of the project

To further engage stakeholders in the design process, the project team set up a booth at the June 23, 2023 Hāna Farmers Market and presented up to date information on the planning completed thus far. The project team shared posters and handouts explaining the purpose of the community kitchen/ food hub, and the potential sites that are being considered for future development. Dependent on their respective affiliation, both vendors and market shoppers were invited to complete one of the two surveys. A workshop and site tour to one of the potential sites was also provided to local farmers and producers.

Goal 3

Define food hub project for future funding and implementation

Objective: Establish program document for food facility

The feedback gathered from all talk stories and workshops is being synthesized with the information and comments from the two surveys. The data will be compiled into a program that will inform the site selection and site design for the future facility. Additionally, precedent studies of similar facilities and programs here in Hawaiʻi and abroad will be used to understand best practices and approaches to the development.

Scheduled Action Steps:

Review past survey and information gathering efforts

Conduct site visit and host talk-story interviews to gather and update information

Develop and launch a survey as needed

Synthesize survey results and other talk story findings into project storymap/website

Host a listening workshop to share preliminary findings from Goal 1, and to gather feedback on overall project objectives (virtual)

Host site selection and programming workshop to vet potential sites and program components

Scheduled Action Steps:

Compile workshop feedback into program

Develop program document and site design scenarios

Host stakeholder design review

Develop cost estimate

Develop final report with site selection, program document, design scenarios and preliminary costs

B Progress in Meeting Performance Standards

Talk story sessions

Survey respondents

Length of talk stories/ engagement, hours

Consolidation of information in a web portal

Workshop participants

Engagement opportunities

Exit surveys participants

Decision made on preferred site and program

Clear representation of project components

Clear representation of preferred site

Number of people who review/comment on designs

Recommended course of action to move forward

*Survey will close on July 31, 2023. Additional responses will be reported in Q4.

Hana

C Numbers and Descriptions of people and businesses served

Hana Community Kitchen

Talk Stories Held - 7

Workshop Participants - 33

Survey Respondents - 70

Ma Ka Hana Ka 'Ike

Hāna High & Elementary School Gardens

Farmers Producers

Community Members

Hāna High School Culinary Kitchen

Hāna Farmer's Market

HFUU

Hana Tropicals

Businesses Engaged

Ala Kukui

BRU.HA

Coco Luvin

Coconut Grove

County of Maui Office of Economic Development

East Maui Chocolate

Festivals of Aloha

Garden of Delight

G & G Lind Farm + Fishing

Hale Pueo

Haloa Farms

Hāna Arts

Hana Bowls

Hāna Business Council

Hana Cacao

Hāna's Choice

Hāna Farmers Market

Hāna Farms

Hāna Fresh

Hana Gold

Hana Kine Homemade Snacks

Hana Macadamia

Hana Maui Creations

Hana Nui Farm

Hāna Ranch

Hāna School

Hana Sweets Baked Goods

Hana Tropicals

HFM Online & SNAP

Hawaiʻi Farmers Union United

Hōlani Hāna

Honomaʻele Ranch

Honua Hoʻonani

Hualani Farms

Kipahulu ʻOhana/Kipahulu Kitchen

Lind ʻOhana Farms and Fishing

Ma Ka Hana Ka ʻIke

Mahele Farm

Makaʻalae Farms

Mana Nui Farm

Maui County Council

Mobile Mushrooms

Na Lei, Inc.

Nā Moku ʻAupuni ʻo Koʻolau Hui

National Tropical Botanical Garden

Roots and Shootz Farm

State of Hawaiʻi Department of Land and Natural Resources

Steve and Kemei's Farm

Taj Mahana Farm

Zach Farms

D Any major adjustments that have been necessary or proposed

E Past and/or future marketing and/or public outreach events

Site Visits

Websites and Newsletters

Community Meetings and Talk Stories

Farmers Market and Community Events

F

Next major steps for this project

Quarter 4

• Synthesize stakeholder feedback and survey results

• Prepare preliminary site plans

• Draft proof of concept

• Host Community meeting to share preliminary findings

Quarter 5

• Refine proof of concept design plans

• Prepare final report

G Describe how the funds allocated for this project were used during this reporting period

The $100,000 grant award from the County of Maui is broken down into three categories:

In Quarter 3, a total of $1,890.62 was expended for Administration. $1,671.87 was allocated for the Project Coordinator, and $218.75 to Project Administration which includes project oversight, grant reporting, reimbursement submission and administrative overhead.

There were no expenses in Operations during this quarter as the subcontractor has not yet finalized the required deliverable in Phase 2 of the project.

The Marketing budget which includes printing expenses for flyers, forms, informational sheets, and other social media activities to increase awareness of the project was not expended during this quarter.

In this reporting period, a total of $1,890.62 was expended.

H

Efforts toward economic self-sufficiency

As part of Quarter 3 efforts, our team submitted another grant through the Maui Department of Agriculture on behalf of HFUU - Hāna Community Kitchen Project (Phase II) for an additional $36,000 to continue funding for project coordination and consultations with the University of Hawaiʻi Community Design Center (UHCDC) along with community engagement as the project implementation gets underway. The aim is to submit requests to the Hawaiʻi State Grants-in-Aid process and the USDA LAMP grants to fund the next steps in the process (e.g. design, engineering, architecture, permitting), based on the report created by UHCDC in Phase I Proof of Concept.

Additionally, the following goal area efforts are underway:

Goal 2: Engage stakeholders in design process

Objective 2: Ensure that stakeholders are engaged and participate in the definition and development of the project

On a weekly basis, since June 24th, when the UHCDC team visited Hāna for their second site visit, the Hāna Business Council has been working in partnership with the Food Hub Project to get the word out about the project and engage residents with the project. Every Friday, an information table is set up at the Hāna Farmers Market, where maps and surveys are available. An ongoing list from those surveys and a sign-in form to engage those who are interested stakeholders are being compiled.

I Financial status report of County funds used and remaining

Expense Category

Administration

Project Coordinator

Project Administration

Operations

Design Consulting

Marketing

Printing

Social Media

The

The

in

remaining funds for the project is $77,239.71.

Program Partners

County of Maui Department of Agriculture

The County of Maui’s Department of Agriculture will support the development and continued management of a sustainable regional agricultural system for Maui County, to promote resident and ecosystem health and well-being and create a thriving circular agro-economic system that can be a model for the rest of the world.

Hawaʻi Farmers Union United - Hāna Chapter

The Hawaiʻi Farmers Union United (HFUU) has been working to support a regenerative, locally-based agricultural system since its inception in 2009. HFUU's mission is to advocate for the sovereign right of farmers to create and sustain vibrant and prosperous agricultural communities for the benefit of all Hawaiʻi. HFUU has 15 active chapters in Hawaiʻi, including the Hāna Chapter that was founded in 2016.

University of Hawaiʻi Community Design Center

University of Hawaiʻi Community Design Center (UHCDC) is a service learning program and teaching practice established and led by the University of Hawaiʻi (UH) School of Architecture that provides a platform for applied research, planning, placemaking, and design. UHCDC involves UH faculty, staff, students, and partnered professionals across UH campuses, departments, and professional disciplines.

Hāna Business Council

Hāna Business Council exists to support endeavors, create business and employment opportunities within the special culture and traditions of aloha for the health and welfare of our East Maui Area.

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HANA COMMUNITY KITCHEN PROJECT

Quarter 4 Report

July - September 2023

Prepared for: County of Maui Department of Agriculture

Prepared by:

Submitted:

University of Hawaiʻi Community Design Center

on behalf of the Hawaiʻi Farmers Union United - Hāna Chapter

October 2023

Hana

Overview

Project Description

The Hawaiʻi Farmers Union United (HFUU) has been working to support a regenerative, locally-based agricultural system since its inception in 2009. HFUU’s mission is to advocate for the sovereign right of farmers to create and sustain vibrant and prosperous agricultural communities for the benefit of all Hawaiʻi. HFUU has 15 active chapters in Hawaiʻi, including the Hana Chapter that was founded in 2016.

The Hāna community has discussed the need for a community kitchen and agricultural processing facility for many years. Due to its remote location, it has been challenging for East Maui farmers and producers to get their raw products to market, and to access certified commercial kitchens to create value-added products. There is also a need to support the processing of proteins from local ranchers and fishermen.

On December 7, 2022 a grant agreement (G5737) was executed between the County of Maui and the Hawaiʻi Farmers Union United to conduct a proof of concept planning and design for the development of a food hub, shared-use certified commercial kitchen and agricultural processing facility in Hāna, Maui.

This preliminary phase of planning for the Hāna Community Kitchen Project will be implemented directly under the Hana Chapter of HFUU. The University of Hawaiʻi Community Design Center (UHCDC) will serve as the primary consultant to support the project in the development of the proof of concept.

Project Dates

December 7, 2022 - December 6, 2023

The original performance period (July 1, 2022 - June 30, 2023) has been adjusted to reflect the execution date of Grant Agreement G5737. Therefore, the quarterly reports cover the following reporting periods:

Quarter 1: December 7 - 31, 2022

Quarter 2:

Quarter 3:

Quarter 4:

Quarter 5:

January 1 - March 31, 2023

April 1 - June 30, 2023

July 1 - September 30, 2023

October 1 - December 6, 2023

A final report will be submitted no later than January 5, 2024.

Report Narrative

In fulfillment of Grant Agreement G5737, HFUU will submit quarterly reports and a final report to the County of Maui Department of Agriculture. The quarterly reports will provide a summary of the following sections:

A

B

Summary of program in relation to goals, objectives and scheduled action steps outlined in the grant proposal

Progress in meeting performance standards

Numbers and descriptions of people and businesses served C D E F G H I

Any major adjustments that have been necessary or will be proposed

Past and/or future marketing and/or public outreach events

Next major steps for this report

Describe how the funds allocated for this project were used during this reporting period

Efforts towards economic self-sufficiency

Financial status reports of County funds used and remaining

A Summary of program status in relation to goals, objectives and scheduled action steps outlined in the grant proposal

Goal 1

Understand the needs of community for food hub facility

Objective: Synthesize information on community and agricultural needs for a food hub

The two surveys launched on June 19, 2023 were closed on July 31, 2023. There were a total of 91 respondents - 48 who completed a community survey and 43 who completed a farmer, producer, entrepreneur survey.

Goal 2

Engage stakeholders in design process

Objective: Ensure that stakeholders are engaged and participate in the definition and development of the project

Following the community workshops conducted in Quarter 3, the Site Selection Study Draft Report was completed on August 11, 2023. The purpose of the study was to synthesize community input, and offer preliminary research and contextual insight into the prospective food hub sites. It is intended to support the decision-making process and identify the most appropriate location(s) for development. The six sites featured in this study were selected based on community consultations that have been occurring over many years between residents, private landowners, and state agencies.

Goal 3

Define food hub project for future funding and implementation

Objective: Establish program document for food facility

Feedback from both the Community and Farmer's surveys were synthesized into a Final Results Report and submitted to HFUU for review on September 22, 2023. These results will be utilized to guide design decisions including program types, sizes, and narrow down the purpose of the future facility. A program document compiling an inventory of spaces and preferred adjacencies will accompany three site-specific design scenarios to provide an array of options for cost estimation purposes.

Scheduled Action Steps:

Review past survey and information gathering efforts

Conduct site visit and host talk-story interviews to gather and update information

Develop and launch a survey as needed

Synthesize survey results and other talk story findings into project storymap/website

Host a listening workshop to share preliminary findings from Goal 1, and to gather feedback on overall project objectives (virtual)

Host site selection and programming workshop to vet potential sites and program components

Scheduled Action Steps:

Compile workshop feedback into program

Develop program document and site design scenarios

Host stakeholder design review

Develop cost estimate

Develop final report with site selection, program document, design scenarios and preliminary costs

B Progress in Meeting Performance Standards

Talk story sessions

Survey respondents

Length of talk stories/ engagement, hours

Workshop participants

opportunities

Exit surveys participants

Decision made on preferred site and program

Clear representation of project components

Number of people who review/comment on designs

-- -- -- --- -- -- -7 70 1410 6 4 220 22 33 Performance Measure Q1 Q2 Q3

Hana

C Numbers and Descriptions of people and businesses served

Hana Community Kitchen Project

Hāna School Campus tour and program overview

Puʻu o Kahaula Kilo

Hāna Farmers Market Community Outreach and Survey

Local Food Trucks

Meeting local food producers

Haneoʻo & Hāmoa Community Community Talk Stories

Businesses Engaged

Ala Kukui

BRU.HA

Coco Luvin

Coconut Grove

County of Maui Office of Economic Development

East Maui Chocolate

Festivals of Aloha

Garden of Delight

G & G Lind Farm + Fishing

Hale Pueo

Haloa Farms

Hāna Arts

Hana Bowls

Hāna Business Council

Hana Cacao

Hāna's Choice

Hāna Farmers Market

Hāna Farms

Hāna Fresh

Hana Gold

Hana Kine Homemade Snacks

Hana Macadamia

Hana Maui Creations

Hana Nui Farm

Hāna Ranch

Hāna School

Hana Sweets Baked Goods

Hana Tropicals

HFM Online & SNAP

Hawaiʻi Farmers Union United

Hōlani Hāna

Honomaʻele Ranch

Honua Hoʻonani

Hualani Farms

Kipahulu ʻOhana/Kipahulu Kitchen

Lind ʻOhana Farms and Fishing

Ma Ka Hana Ka ʻIke

Mahele Farm

Makaʻalae Farms

Mana Nui Farm

Maui County Council

Mobile Mushrooms

Na Lei, Inc.

Nā Moku ʻAupuni ʻo Koʻolau Hui

National Tropical Botanical Garden

Roots and Shootz Farm

State of Hawaiʻi Department of Land and Natural Resources

Steve and Kemei's Farm

Taj Mahana Farm

Zach Farms

DAny major adjustments that have been necessary or proposed

A Site Selection Study was completed in August 2023. The purpose of this study is to offer preliminary research and contextual insight into the prospective food hub sites, aiming to facilitate the identification of the most appropriate location for development. This study has been prepared with the intention of supporting the decision-making process.

A final site has not yet been determined as its election will require further engineering studies and comprehensive cost estimates. However, for the purposes of conceptual planning, a preliminary site (Site 03: Wākiu South) was selected.

Current Quarter

E Past and/or future marketing and/or public outreach events

The two surveys launched on June 19, 2023 were closed on July 31, 2023. There were a total of 91 respondents - 48 who completed a Community Survey and 43 who completed a Farmer, Producer, Entrepreneur Survey.

The survey results have been made available on the Hāna Community Kitchen Project Storymap. Additionally, there will be a final community presentation in November at various sites to provide two to three site-specific design scenarios by the design team.

F

Next major steps for this project

Quarter 5

• Refine proof of concept design plans

• Prepare final report

GDescribe how the funds allocated for this project were used during this reporting period

The $100,000 grant award from the County of Maui is broken down into three categories:

In Quarter 4, $18,620 was expended for Operations and paid to UHCDC for proof of concept planning and design. This was the second of four installment payments paid to the subcontractor for services that included stakeholder and community engagement, applied research, design studies and program synthesis.

A total of $3,784.12 was expended for Administration. $2,468.74 was allocated for the Project Coordinator, and $1,315.38 to Project Administration which includes project oversight, grant reporting, reimbursement submission and administrative overhead.

The Marketing budget which includes printing expenses for flyers, forms, informational sheets, and other social media activities to increase the awareness of the project was not expended during this quarter.

In this reporting period, a total of $22,760.29 was expended.

H

Efforts toward economic self-sufficiency

The focus of Quarter 4 efforts were on community outreach and beginning to identify how our East Maui community can best govern and manage a project of this scale. A component of this project is integrating ʻResiliency Hub’ design as a place where the community can shelter and be supported through emergency situations; both economic and environmental self-sufficiency are key for our remote location.

By engaging community farmers and community members as participants in the project survey, and pulling together that survey data to identify the needed components of the Hāna Community Kitchen Project, we plan to begin crafting how components of the center will build economic opportunities for the East Maui region.

In addition to continuing to have a table every Friday at Hāna Farmers Market, three key events occurred in this time frame that gave the project greater visibility:

Saturday, July 8, 2023 - Hāna Youth Fest

Wednesday, July 19, 2023 - Hāna Business Council Annual Luncheon at Hāna Tropicals Oasis

Saturday, August 26, 2023 - Hawaiʻi Farmers Union United - Hāna Chapter Annual Luncheon at Hāna Tropicals Oasis

In alignment with 'Goal 2: Engage stakeholders in the design process,' Ala Kukui’s Executive Director, Kauʻi Kanakaʻole, was identified as a community leader to assist with future governance planning with key stakeholders. She and the project coordinator, Heidi Lea, are crafting work sessions to develop an East Maui Food Alliance, from which funding can be coordinated for future grants, fundraising solicitation, and building agricultural resources.

I Financial status report of County funds used and remaining

Expense Category

Administration

Project Coordinator

Project Administration

Operations

Design Consulting

Marketing

Printing

Social Media

The

The total remaining funds for the project is $54,835.59.

Program Partners

County of Maui Department of Agriculture

The County of Maui’s Department of Agriculture will support the development and continued management of a sustainable regional agricultural system for Maui County, to promote resident and ecosystem health and well-being and create a thriving circular agro-economic system that can be a model for the rest of the world.

Hawaʻi Farmers Union United - Hāna Chapter

The Hawaiʻi Farmers Union United (HFUU) has been working to support a regenerative, locally-based agricultural system since its inception in 2009. HFUU's mission is to advocate for the sovereign right of farmers to create and sustain vibrant and prosperous agricultural communities for the benefit of all Hawaiʻi. HFUU has 15 active chapters in Hawaiʻi, including the Hāna Chapter that was founded in 2016.

University of Hawaiʻi Community Design Center

University of Hawaiʻi Community Design Center (UHCDC) is a service learning program and teaching practice established and led by the University of Hawaiʻi (UH) School of Architecture that provides a platform for applied research, planning, placemaking, and design. UHCDC involves UH faculty, staff, students, and partnered professionals across UH campuses, departments, and professional disciplines.

Hāna Business Council

Hāna Business Council exists to support endeavors, create business and employment opportunities within the special culture and traditions of aloha for the health and welfare of our East Maui Area.

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HANA COMMUNITY KITCHEN PROJECT

Final Report

December 7, 2022 - December 31, 2023

Prepared for: County of Maui Department of Agriculture

Prepared by:

Submitted:

University of Hawaiʻi Community Design Center

on behalf of the Hawaiʻi Farmers Union United - Hāna Chapter January 2024

Overview

Project Description

The Hawaiʻi Farmers Union United (HFUU) has been working to support a regenerative, locally-based agricultural system since its inception in 2009. HFUU’s mission is to advocate for the sovereign right of farmers to create and sustain vibrant and prosperous agricultural communities for the benefit of all Hawaiʻi. HFUU has 15 active chapters in Hawaiʻi, including the Hana Chapter that was founded in 2016.

The Hāna community has discussed the need for a community kitchen and agricultural processing facility for many years. Due to its remote location, it has been challenging for East Maui farmers and producers to get their raw products to market, and to access certified commercial kitchens to create value-added products. There is also a need to support the processing of proteins from local ranchers and fishermen.

On December 7, 2022 a grant agreement (G5737) was executed between the County of Maui and the Hawaiʻi Farmers Union United to conduct a proof of concept planning and design for the development of a food hub, shared-use certified commercial kitchen and agricultural processing facility in Hāna, Maui.

This preliminary phase of planning for the Hāna Community Kitchen Project was implemented directly under the Hāna Chapter of HFUU. The University of Hawaiʻi Community Design Center (UHCDC) served as the primary consultant to support the project in the development of the proof of concept.

Project Dates

December 7, 2022 - December 31, 2023*

The original performance period (July 1, 2022 - June 30, 2023) was adjusted to reflect the execution date of Grant Agreement G5737. Therefore, the quarterly reports covered the following reporting periods:

Quarter 1 December 7 - 31, 2022

Quarter 2 January 1 - March 31, 2023

Quarter 3 April 1 - June 30, 2023

Quarter 4 July 1 - September 30, 2023

Quarter 5 October 1 - December 31, 2023

This is the Final Report to close out this grant agreement.

*A grant extension request was approved by County of Maui DOA on November 20, 2023.

Report Narrative

In fulfillment of Grant Agreement G5737, HFUU has submitted four quarterly reports and this Final Report to the County of Maui Department of Agriculture (DOA). The Final Report covers the following sections:

A

B

Program/Project/Event description from the original proposal

Goals, Objectives, and Action Steps, with actual outcomes & results

Dashboard of Performance Measures C

Results of marketing/public outreach efforts

Anecdotal stories on how this grant funding assisted our community

Suggestions on how this program/project/event could be improved

Five+ photos that best depict the project

H

Report of Actual Expenses and Income

A Program/Project/Event description from the original proposal

Proof of concept planning and design for the development of a food hub, shared-use certified commercial kitchen and agricultural processing facility in Hāna, Maui.

With its remote location, East Maui relies on a self-sufficient agricultural lifestyle, with abundant production of vegetable crops and fruit orchards, as well as traditional taro farming, and many tropical flower farms. The HFUU Hāna Chapter, which supports East Maui farmers, has been leading an effort to develop a food hub for the area to address the region's unique challenges. The food hub facility proposes commercial cooking spaces, food processing (packaging and labeling), value added processing, training, certifications, education, and retail. In addition to supporting farmers, the facility should also support fishing, hunting, and ranching needs. The HFUU envisions small facilities or satellites located in Keʻanae (kalo/poi), Kaupō (citrus), and Kīpahulu (varies), with Hāna serving as the main facility.

In February 2022, the HFUU contracted the UHCDC to support its efforts of advancing a long-standing initiative in developing a food hub for East Maui. UHCDC assisted by gathering and compiling relevant project information, developed a site selection decision-making matrix, engaged stakeholders through community presentations, meetings, and surveys, and created a proof of concept program inclusive of three alternative design scenarios, site plans, and cost estimates.

Six parcels identified for the future food hub

B Goals, Objectives, and Action Steps, with actual outcomes & results

Understand the needs of community for food hub facility

Objective: Synthesize information on community and agricultural needs for a food hub

Scheduled Action Steps:

Review past survey and information gathering efforts

Conduct site visit and host talk-story interviews to gather and update information

Develop and launch a survey as needed

Engage stakeholders in design process

Objective: Ensure that stakeholders are engaged and participate in the definition and development of the project

Scheduled Action Steps:

Host a listening workshop to share preliminary findings from Goal 1, and to gather feedback on overall project objectives (virtual)

Host site selection and programming workshop to vet potential sites and program components

Define food hub project for future funding and implementation

Objective: Establish program document for food facility

Scheduled Action Steps:

Compile workshop feedback into program

Develop program document and site design scenarios

Host stakeholder design review

Develop cost estimate

Develop final report with site selection, program document, design scenarios and

B Goals, Objectives, and Action Steps with actual outcomes & results

Goal 1

Understand the needs of community for food hub facility

At the start of the project, preliminary research was conducted to understand the historical context of the area, demographic composition, and agricultural production and trends for East Maui and the broader Maui. The East Maui Community Food Assessment produced by Ma Ka Hana Ka ʻIke in 2022 served as a guiding document to inform community needs and sentiment.

Initial activities included meeting with stakeholders and community members to learn about their needs, expectations, and visions for the food hub facility. Over the course of the project, 24 talk story sessions were conducted, 19 other engagement activities were performed, and two surveys were launched. The feedback from all information gathering efforts and the 91 survey responses were synthesized to inform next steps of the project. Specific outcomes for this goal included the creation of a Survey Results report (Appendix A) as well as the creation of a StoryMap website to share updates throughout the project.

Goal 2

Engage stakeholders in design process

The design team conducted three rounds of site visits between March and November 2023. The site visits included meeting with landowners and representatives of the prospective sites, workshops with members of the Hāna Business Council, government officials, farmers, producers, non-profit community organizations, residents and others to gather feedback and share out the research findings of the Site Selection Study (Appendix B).

Working group members also visited other food production facilities in order to learn about best practices, challenges faced, and build relationships with potential future partners. Some sites visited included the Hāna High & Elementary School commercial kitchen, Kilauea Community Agricultural Center, Maui College Food Innovation Center, Pacific Gateway Center, and the Leeward Community College’s ValueAdded Product Development Center.

Goal 3

Define food hub project for future funding and implementation

In addition to the stakeholder workshops, the design team also conducted design charrettes with University of Hawaiʻi faculty, staff and students as well as industry experts. Utilizing the preliminary findings from the sites visits and surveys, charrette participants were encouraged to suggest design ideas and spatial configurations, discuss infrastructure and wastewater management concerns, and provide general feedback and recommendations for the facility.

All of this information was further synthesized to develop three distinct design scenarios (Appendix C) that were presented back to the East Maui community during the November site visits. The final step was to obtain cost estimates (Appendix D) for each scenario that will be used to inform future decision making.

Review assessment produced by Ma Ka Hana Ka 'Ike

Initial talk-story interviews and site visits conducted

Survey created for Farmers and Community Members

Listening workshops held at HFUU Farmer's Market

Site visits and meetings with working group

Site Selection Study featuring six potential sites

Design Charrettes with University and Industry

Presentations to the East Maui community and stakeholders

Proof of Concept with three Design Scenarios

C Dashboard of Performance Measures

Talk story sessions

Survey respondents

Length of talk stories/ engagement, hours

Consolidation of information in a web portal

Workshop participants

Exit surveys participants

Decision made on preferred site and program

Clear representation of project components

Clear representation of preferred site

Number of people who review/comment on designs

Recommended course of action to move forward

Hana

D Results of marketing/public outreach efforts

Public outreach was conducted in various ways and spaces. This ranged from having a weekly booth at the Hāna Farmers Market, to presentations at the 2nd Annual Hāna Youth Fest, and in a panel discussion on resiliency and food security for the Office of the Mayor Office of Innovation and Sustainability’s Maui Nui Climate Week.

These events allowed us to broaden our reach and share out the plans for a facility in East Maui. It also allowed us to strengthen our community network through the creation of a new entity, East Maui Food Alliance. This organization is composed of a core group of Hāna-based nonprofits and public agencies who will continue to develop the next steps for the project. The core local nonprofits are the Hāna Business Council, Ala Kukui, Ma Ka Hana Ka ʻIke, Nā Moku ʻAupuni ʻo Koʻolau Hui, and the Kipahulu ʻOhana. The sponsor of the project remains the Hāna Chapter of the Hawaiʻi Farmers Union United. It will also include representation from Kahanu Garden of the National Tropical Botanical Garden.

Quarter 3

Quarter 2

Quarter 4

Quarter 5

E Anecdotal stories on how this grant funding assisted our community

Professional Design

This funding allowed us to partner with the UHCDC who provided conceptual designs derived from our community’s vision and feedback. Throughout the engagement process in meetings with farmers, producers, and community members, as well as through survey responses, we heard recurring sentiments about how long this project has been talked about. During a community meeting towards the end of the project, one farmer/community member stood up at the end of the presentation and stated his contentment for the designs and work presented.

"This is the farthest progress I have seen the food hub come along in years."

- Robert, Haloa Farms

Community Engagement

The Hāna Business Council hosted an engagement booth at the weekly Hāna Farmers Markets to promote and engage residents of Maui Hikina on the Hāna Food Hub Project. The market on November 17, 2023, marked the 3rd site visit of the UHCDC team and highlighted the work accomplished through the past year Reports were available for community members (some even provided that were printed in large font for easy viewing) of the results from the Community Surveys and the Site Selection Study. As was the case with all of the community sessions led by the UHCDC team, the residents’ input (comments and ideas) were gathered to be consolidated into the preliminary proof of concept in order to move forward with building the Hāna Commercial Kitchen Facility.

Providing both a comfortable place to talk story and just hang out at the market proved to be a winning ticket for sharing the results of the community inputs provided throughout 2023. Dozens of market goers came through the tent and read the reports, spoke with project representatives, and enjoyed the atmosphere. As the hub for our local farmers and agricultural entrepreneurs, having the venue of the market made this final presentation at the end of a year of gathering information an exciting day for everyone who has participatedalong with anyone who just happened to pay attention that day. The knowledge that we are working towards supporting increasing opportunity and capability within the agriculture sector has made this a very supported project, with the UHCDC Proof of Concept manifesting a solid first stepping stone to actualize a connected food hub for the Hāna District.

F

Suggestions on how this program/project/event could be improved

Overall, this has been a wonderful learning experience that has both brought our community together as well as provided clarity in how we need to move forward. Throughout our many gatherings and meetings, there were recurring comments about how long this facility has been talked about, but nothing put on paper

Prior to the kick-off with the design team in February 2023, we identified about a dozen potential sites of where the food hub could be developed. Ownership and status for the various parcels included private feesimple land, subleased state land, state lands available for land transfer to county, and private land donation. Unfortunately, the status of some parcels changed during the project period, so this created unknown variables that affected picking a preferred site for development. Having a predetermined site would have allowed for more robust investigation and exploration of the preferred designs.

The site visits to other food production facilities were highly informative. Most of these visits were conducted outside of the grant funding provided. Going forward, we will consider budget requests to conduct these types of precedent visits in order to learn best practices, challenges other facilities face, and how to overcome them.

Another aspect that we would like to improve on is understanding the governance structures, aspects of management and maintenance to run a facility, and successful revenue-generating models that we could implement at the future food hub facility.

As we transition to the next phases of this project, we hope to circle back to the legislative members, particularly the Hawaiʻi State Senate Committee on Ways and Means, who while conducting a visit for East Maui, realized the vision and advocated for funding support.

Lastly, we hope to maintain and build strong partnerships with other agricultural partners and allies. These are other food hubs, food huis, industry professionals, non-governmental organizations and public partners.

Five+ photos that best depict the project

Hāna School Campus tour and program overview

Puʻu o Kahaula Kilo

Local Food Trucks

Meeting local food producers

Hāna Farmers Market Community Outreach and Survey

Haneoʻo & Hāmoa Community Community Talk Stories

HReport of Actual Expenses and Income

The $100,000 grant award from the County of Maui is broken down into three categories:

In the fifth and final quarter, a budget modification request was approved by the County of Maui. The revised categories and amounts are reflected in the diagram above.

The Operations category was increased to $77,570, and $40,3330 was paid to UHCDC for proof of concept planning design services. This included the third and fourth installments as well as an additional $3,090 invoiced for presentation supplies and materials incurred in preparation for and during the subcontractor's third site visit.

The Administration category was decreased by $3,090, and a total of $11,370.932 was expended during this final quarter. $4,983.78 was allocated for the Project Coordinator and $6,387.14 to Project Administration which includes project oversight, grant reporting, reimbursement submission and administrative overhead.

The Marketing budget remained at $400, but there was a subcategory modification that included combining printing and social media, and the addition of a new subcategory for facility reservation. $100 and $300 were expenses respectively to these two subcategories during the final quarter

In this final reporting period, a total of $52,100.92 was expended, thus zeroing out the total funds awarded.

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Program Partners

County of Maui Department of Agriculture

The County of Maui’s Department of Agriculture will support the development and continued management of a sustainable regional agricultural system for Maui County, to promote resident and ecosystem health and well-being and create a thriving circular agro-economic system that can be a model for the rest of the world.

Hawaʻi Farmers Union United - Hāna Chapter

The Hawaiʻi Farmers Union United (HFUU) has been working to support a regenerative, locally-based agricultural system since its inception in 2009. HFUU's mission is to advocate for the sovereign right of farmers to create and sustain vibrant and prosperous agricultural communities for the benefit of all Hawaiʻi. HFUU has 15 active chapters in Hawaiʻi, including the Hāna Chapter that was founded in 2016.

University of Hawaiʻi Community Design Center

University of Hawaiʻi Community Design Center (UHCDC) is a service learning program and teaching practice established and led by the University of Hawaiʻi (UH) School of Architecture that provides a platform for applied research, planning, placemaking, and design. UHCDC involves UH faculty, staff, students, and partnered professionals across UH campuses, departments, and professional disciplines.

Hāna Business Council

Hāna Business Council exists to support endeavors, create business and employment opportunities within the special culture and traditions of aloha for the health and welfare of our East Maui Area.

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Appendix C.

¯

HANA COMMUNITY KITCHEN PROJECT

Site Selection Study

Prepared for: Hawaiʻi Farmers Union United - Hāna Chapter

Prepared by:

University of Hawaiʻi Community Design Center

Submitted: August 2023

Overview

Proof of Concept

In 2023, the Hawaiʻi Farmers Union United (HFUU) contracted the University of Hawaiʻi Community Design Center (UHCDC) to develop a proof of concept for the planning and design of a facility to serve as, shared-use certified commercial kitchen, agricultural processing facility, and space to support educational programming in Hāna, Maui. This site selection study is a critical component in identifying a suitable site for the food hub that aligns with the needs and desires of the East Maui community.

Background

The Hawaiʻi Farmers Union United (HFUU) has been working to support a regenerative, locally-based agricultural system since its inception in 2009. HFUU’s mission is to advocate for the sovereign right of farmers to create and sustain vibrant and prosperous agricultural communities for the benefit of all Hawaiʻi. HFUU has 15 active chapters in Hawaiʻi, including the Hana Chapter that was founded in 2016.

The Hāna community has discussed the need for a community kitchen and agricultural processing facility for many years. Due to its remote location, it has been challenging for East Maui farmers and producers to get their raw products to market, and to access certified commercial kitchens to create value-added products. There is also a need to support the processing of proteins from local ranchers and fishermen.

On December 7, 2022 a grant agreement (G5737) was executed between the County of Maui and the Hawaiʻi Farmers Union United to conduct a proof of concept planning and design for the development of a food hub, shared-use certified commercial kitchen and agricultural processing facility in Hāna, Maui.

This preliminary phase of planning for the Hāna Community Kitchen Project will be implemented directly under the Hāna Chapter of HFUU. The University of Hawaiʻi Community Design Center (UHCDC) will serve as the primary consultant to support the project in the development of the proof of concept.

Purpose of this Study

The purpose of this study is to offer preliminary research and contextual insight into the prospective food hub sites, aiming to facilitate the identification of the most appropriate location for development. This study has been prepared exclusively for the Hāna Chapter of HFUU, with the intention of supporting the decision-making process. It’s important to note that all information included in this study has been sourced from publicly available resources. It is recommended that engineering studies and comprehensive cost estimates be conducted to gain a comprehensive understanding of the specific requirements of each site.

The six sites featured in this study were provided to the UHCDC by the Hāna Chapter of HFUU. These sites were selected based on community consultations that have been occurring over many years between residents, private landowners, and state agencies. Throughout this study, diacritical marks are used in the text and figures, except in the proper names of organizations that do not use them and in some maps in which the authors do not observe them.

Site Selection Study Process

Summary of the Site Selection Process

Step 1:

Initial consultation with project partners

Step 2: Compile list of potential sites

Step 3: Preliminary site research

Step 4: Visit all potential sites

Step 5:

Develop site selection criteria

Step 6: Refine site analysis

Step 7: Populate the Site Selection Matrix

Step 8: Analyze site alternatives

Present Study to HFUU

List of Potential Sites

Site 01: Coconut Grove

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

3P Hana Properties LLC

Coconut Grove Hana For Sale (Fee Simple)

20 Uwala Road

Hāna, HI 96713 (2)1-3-009:070

14.57 acres

Site 03: Wākiu South

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

State of Hawaiʻi

Dept. of Land and Natural Resources Potential Lease

Wākiu (Waikoloa Road)

Hāna, HI 96713

(2)1-3-006:018 (POR.)

31.99 acres

Site 05: Hāna Ranch North

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

Hāna Ranch Land, LLC

Hāna Ranch

Potential Land Donation

99 Mill Place

Hāna, HI 96713

(2)1-4-003:009 (POR.)

940.75 acres

Site 02: Wākiu North

Ownership:

Management:

Status:

Address:

TMK:

Land Area

State of Hawaiʻi Dept. of Land and Natural Resources Potential Lease

3761 Hāna Highway Hāna, HI 96713 (2)1-3-003:007 (POR.)

314.06 acres

Site 04: Hana Tropicals

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

State of Hawaiʻi Dept. of Agriculture Potential Sublease

4228 Hāna Highway Hāna, HI 96713 (2)1-3-009:070 (POR.)

18.82 acres

Site 06: Hāna Ranch South

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

Hāna Ranch Land, LLC

Hāna Ranch

Potential Land Donation

99 Mill Place Hāna, HI 96713 (2)1-3-009:070 (POR.)

940.75 acres

Evaluation Criteria

In order to identify an optimal location for the food hub facility, an evaluation criteria framework was created to assess each prospective site. The framework includes spatial, land use, infrastructure, biocultural, and geological considerations with relevant subcategories. By subjecting each potential site to an assessment based on these key dimensions, the intention is to weigh their compatibility with the envisioned food hub’s objectives.

Spatial

Potential Lot Size refers to the total area of a property or a portion of a property that may be available for development. A larger lot size provides more space for infrastructure development, agricultural activities, and storage facilities. It affords more area to determine the most suitable space for development, greater flexibility in layout options and how a facility is designed, and offers greater opportunities for future expansion. Based on the preliminary stakeholder consultation conducted by UHCDC, a minimum of 3-5 acres is desired for the initial phase of the food hub development. This acreage would accommodate facility development needs, utilities and infrastructure, circulation, and green space.

Estimated Households Within Walking Distance

is the number of households located within a reasonable walking radius to a potential site. Generally, walkability is defined as the distance most people are willing to walk (up to 5-10 minutes or about 1/4 to 1/2 mile) to reach destinations like schools, parks, grocery stores, public transportation stops, and other community services. Walkability is also dependent on factors like climate, topography, pedestrian infrastructure (sidewalks, crosswalks), and personal preferences. For the purpose of this study a radius of ½ mile was used.

A higher household count could indicate better accessibility for potential customers, thus encouraging local consumption and supporting the food hub’s market reach.

Adjacent Expansion Possibility refers to the potential or feasibility of expanding the food hub site into an adjacent (neighboring or nearby) space or property. Expansion would require either the acquisition of fee simple land or leasing lands or buildings from a public or private owner. Sites with adjacent expansion possibilities offer scalability, enabling the food hub to grow the existing facility or operations with increasing demand and production. It also allows for adding complementary community services and amenities in a centralized facility.

Legend

Potential Lot Size

Parcel Boundaries

Evaluation Criteria

Land Use

Zoning is a municipal classification of land that dictates acceptable methods of land use for real property inside zoning districts. The two county zoning designations within the study area are agriculture and interim. For areas not codified within Article II of the Maui Code of Ordinances (pending the formal adoption of a comprehensive zoning ordinance and map), interim zoning regulations will apply.

Compliance with zoning regulations is essential to ensure the food hub’s activities align with the local planning and development guidelines. More information about permitted uses within each zoning designation can be found in Chapter 19 of the County of Maui Code of Ordinances. Additional consultation should be conducted with the County of Maui Planning Department to assure zoning compliance.

Special Management Area (SMA) is an area that extends inland from the shoreline to preserve, protect, and restore the natural resources of the coastal zone. Enforced through statewide Coastal Zone Management laws, the regulatory function is administered at the county level through SMA permits. Its purpose is to regulate any use, activity, or operation that qualifies as “development”, or has significant adverse environmental or ecological effect within the SMA. Minor SMA permits are issued for those projects costing less than $500,000 and do not require a public hearing process. Major SMA permits are issued for those structures or activities costing more than $500,000 or that may have coastal or environmental impacts. Major permits are required to go through a public hearing process and approval rests with the Maui Planning Commission rather than with the Director of the Planning Department.

Within the study area, the SMA boundary includes all parcels of land situated between the shoreline and Hāna Highway. Permitting for sites within the boundary should be discussed with the County of Maui Planning Department.

A Growth Boundary is used to define areas where urban development is encouraged or restricted to manage growth and maintain the character of a community. The Maui Island Plan, adopted in December 2012, utilizes growth boundaries as part of a comprehensive directed growth strategy to preserve agricultural lands, protect environmental resources, and create a more predictable land use planning process. The growth boundary line separates a growth area from a non-growth area. Outside of growth areas development will be limited to preserve agricultural lands and open space. Understanding the growth boundary status helps determine a site’s compatibility with local development plans.

Growth Boundary Type: Within the Maui Island Plan, the Directed Growth Maps show Urban, Small Town, and Rural Growth Boundaries (UGB, STB, and RGB ). The urban, small town, and rural growth boundaries are used to identify and protect farms and natural areas from sprawl and to promote the efficient use of land, and the efficient provision of public facilities and services inside the boundary.

Half of the potential sites in this study are located outside of the growth boundary. The other half of the sites are within the Rural Growth Boundary typology. For more information on Growth Boundaries, please refer to Chapter 8 of the Maui Island Plan.

Legend

SMA

Small Town Growth Boundary

Rural Growth Boundary

R-3 Residential

H-1 Hotel

AG Agriculture

P-1 Public/Quasai-Public

PK Park

OS Open Space

Interim

Evaluation Criteria

Infrastructure

Distance to Electrical Utilities measures the proximity of the potential food hub site to the nearest electrical utilities. Electrical distribution for most of the region is supplied by Maui Electric Company (MECO) and occurs along Hāna Highway through medium and low-voltage, overhead cable transmission lines. All electrical appliances must not draw larger than single-phase, 120v-220v as there is no three-phase power supplied to the region. Transmission line locations and subsequent maps were derived from a combination of on-site observations and online satellite or street-view images. Parcels that are closer to existing utility lines are preferred as it reduces installation costs and improves energy efficiency. Preliminary electrical loads and confirmation of sufficient grid capacity have not been included in this study and will need to be conducted by a licensed engineer prior to construction.

Source of Water Utilities identifies the entity that could supply potable water to the respective proposed site. East Maui is serviced by the County of Maui Department of Water Supply (DWS) and the Hāna Water System, LLC (HWS). The DWS municipal system draws water from two deep wells - one located at Hāmoa and one at Wākiu, which tranfers water through pipes beneath both county and state roads. HWS operates two distinct service areas, a North zone drawing from a single private well near the Hāna Airport, and a South zone, drawing from two private wells located near Helani and Wānanalua respectively. Anticipated water usage for the food hub has not been identified within this report, however, the 2019 Maui Island Water Use and Development Plan predicts that the Hāna region will remain within the sustainable yield for its aquifers for the foreseeable future.

Distance to Water Utilities measures the distance between the potential sites and the nearest estimated water utility connection. DWS water pipe locations were derived from maps within Maui Island Water Use and Development Plan showing public water systems within the Hāna Region. HWS pipe locations were estimated from maps provided by Hāna Ranch and may not represent the most updated information. Additional considerations such as availability of meters, size of piping and flow rates have not been accounted for within this study.

Water Rates (per 1,000 gallons) refers to the cost of water consumption charged by the utility provider. East Maui is serviced by one public and one private provider. A more detailed breakdown of the water rates can be found below. Evaluating water rates is crucial for budgeting and financial planning of the food hub project, as it directly impacts operational costs and sustainability. Higher water rates may lead to increased expenses, necessitating water-efficient practices and conservation measures.

Department of Water Supply (Fiscal Year 2024) The monthly water rate for agricultural consumers is $6.32 per 1,000 gallons up to 15,000 gallons. Consumption over 15,000 gallons is at a monthly rate of $1.19 per 1,000 gallons. The monthly non-potable agricultural rate is $1.04 per 1,000 gallons. Additional rates and water service charges should be clarified with the DWS.

Hāna Water System, LLC - North (effective January 1, 2022) The monthly volumetric rate is $14.29 per 1,000 gallons up to 25,000 gallons per month. The monthly volumetric rate is $15.72 per 1,000 gallons greater than 25,000 gallons. Monthly standby and other non-recurring service charges should be clarified with the HWS.

Hāna Water System, LLC - South (effective October 1, 2018) The monthly volumetric rate is $4.82 per 1,000 gallons up to 25,000 gallons per month. The monthly volumetric rate is $6.65 per 1,000 gallons greater than 25,000 gallons. Monthly standby and other non-recurring service charges should be clarified with the HWS.

Wastewater examines the availability of county regional wastewater collection or treatment facilities near the site. Currently, there is no municipal wastewater collection or treatment facilities serving the Hāna region. Properties are generally serviced by individual wastewater systems, including septic tanks, cesspools, and packaged treatment plants. Potential facilities would therefore rely on site specific soil conditions to construct future treatment facilities. A preliminary assessment of anticipated wastewater quantities, preferred treatment system methods, and soil filter capacity have not been completed in this study and would need to be conducted by a licensed engineer prior to construction.

HWS-North: Service Area

HWS-South: Service Area

DWS Wells

HWS Wells

Utility Transmission Lines

Municipal Water Pipes

HWS Water Pipes

Legend

Evaluation Criteria

Biocultural

Ahupuaʻa is a traditional land division within a broader Hawaiian biocultural resource management system called the moku system. This system divided large islands into social-ecological regions and interrelated communities, encompassing various ecosystems and resources. This traditional approach to resource management allowed for a balanced utilization of resources without exceeding its carrying capacity in times of environmental and sociological changes. In some instances there are two ahupuaʻa listed for one site. This variance is an acknowledgement that over time and due to shifts in political power, population movements, or other historical events, the names of ahupua’a might have changed.

Ahupuaʻa delineations shown upon the biocultural figures within this study have been taken from the Ahupuaʻa (Historic Land Divisions) layer, produced by the Office of Hawaiian Affairs (OHA) and published by the Hawaiʻi Statewide GIS Program. Additional research has been compiled from historic Hawaiian Government Survey and Hawaii Territorial Survey Maps.

Land Cover describes the primary vegetation types present in and around each potential site. The primary land cover categories found within the study area are Evergreen Forest, Scrub Shrub, Grassland, High Intensity Developed, Open Space Developed, and Bare Land. Land cover data are derived from the Coastal Change Analysis Program raster-based inventories national data set, accessed through GIS. The evaluation of land cover assists in identifying areas of ecological significance, developing an inventory of existing vegetation types, and initiates a preliminary estimation of the level of site preparation needed prior to the development of the food hub.

Legend

Ahupuaʻa

High Intensity Developed

Open Space Developed

Bare Land

Grassland

Scrub Shrub

Evergreen Forest

Evaluation Criteria

Geological

Soil Series refers to specific categories or classifications of soils based on their physical and chemical properties, texture, and composition. Each series has unique characteristics that influence drainage, water-holding capacity, fertility, and nutrient levels. The primary soil series that occur within the study area are Opihikao (OPD), Malama (MYD), Lava Flows: ʻAʻa (rLW), Hāna Extremely Stoney Silty Clay Loam (HKOC), and Hana Silty Clay Loam (HKNC). Ideal soil conditions for a potential food hub site would have adequate loadsupporting capacity, minimal changes in elevation and sufficient absorption potential for a small-scale commercial septic system.

Flooding Frequency assesses how often the site experiences flooding events. Sites with no or low flooding frequency are generally more favorable for the food hub, as they reduce the risk of damage to infrastructure, crops, and potential disruptions to operations. Flooding and ponding is a direct result of the capacity of soil to transmit water (Kstat), depth to water table, and site topography.

Slope evaluation assesses the incline and overall topography of the site. Contour lines shown on the following figure are measured at 20-foot intervals derived from the GIS layer circa 2005 IfSAR by the County of Maui. Steep slopes may pose challenges for construction and farming activities, while gentle slopes provide better accessibility and usage of the land. The terrain influences water flow, erosion potential, and overall land utilization for the food hub project. Sites with minimal slope will help to eliminate the need for grading and keep construction costs low.

Drainage refers to how well the site can remove excess water, either through natural means (e.g., surface runoff) or artificial drainage systems. Good drainage is crucial for preventing waterlogging, maintaining suitable soil moisture levels, and avoiding potential water-related damages to infrastructure. Sites with good drainage should be preferred and are a requirement for any on-site wastewater treatment facility.

Runoff is the flow of water over the land’s surface after rainfall or irrigation. Evaluating runoff patterns helps understand how water moves across the site, potentially affecting soil erosion, nutrient loss, and water management strategies for the food hub’s agricultural operations. Best-practice Low Impact Design (LID) strategies can help to further mitigate runoff in the event of a large storm event.

Depth to Restrictive Feature refers to the distance from the surface to any subsurface layers or features that has one or more physical, chemical, or thermal properties that significantly impede the movement of water and air through the soil. The primary restrictive feature in Hāna is lithic bedrock, which occurs at varying depths throughout each soil series. The depth and type of feature may impact ease of excavation, construction costs, or type of septic system applicable.

Legend

20’ Contours

Opihikao Series (OPD)

Malama Series (MYD)

Hana Silty Clay Loam (HKNC)

Lava Flows - ʻAʻa (rLW)

Hana Extremely Stoney Silty Clay Loam (HKOC)

Site Selection Matrix

Lava Flows: ʻAʻa (rLW)

Malama (MYD)

Hana Extremely Stoney Silty Clay Loam (HKOC)

Hana Silty Clay Loam (HKNC)

site 01: coconut grove

Located in the Hāna Agricultural Park, next to the Hāna Airport, this property is currently on the market for $2,198,000. Existing structures include a 2,016 SF 3 bedrooms/2 bath main residence built in 1980, a 1,000 SF open sided covered pavilion, and a 875 SF utility shed with kitchen and restroom facilities, both additions built in 2019. The parcel can be accessed from two sides along Uwala Road and Alalele Place.

A considerable portion of the property is site cleared, has minimal slope, and boasts a variety of mature fruit trees and tropical flowers. The property has most recently been utilized to host various cultural and community events. It was listed for sale in August 2022 for $2,498,000 and in May 2023 the price was reduced to its current price.

At-A-Glance

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

3P Hana Properties LLC

Coconut Grove Hana

For Sale (Fee Simple)

20 Uwala Road

Hāna, HI 96713

(2)1-3-009:070

14.57 acres

The entire land area of 14.57 acres is larger than most of the other potential sites being considered. The Hāna Airport borders the property to the north, Alalele Place to the east, Uwala Road to the south, and a 10.5 acre agricultural lot to the west. There are approximately 107 households within a ½ mile walking radius, most existing in the agricultural park. Expansion at this site would require additional acquisition of privately held land. The 10.5 acre abutting property at 40 Uwala Road was listed for sale in May 2023 for $2,600,000.

o Rd

HanaAirport

mi 1/2

U walaRd

Maia R d A lale lePl

laK oR d

Ha n a H w y

Wa i ku- -Hana Hawaiian HomeLand

Pailoa Bay

Waianapanapa StatePark

Ha n a Hwy Ha na Hwy

Uakea Rd

Kainalimu Bay

Hana Bay

Kaihalulu Bay H a na H w y

Land Use

Zoning

Special Management Area

Growth Boundary

Growth Boundary Type

AlalelePl

Agriculture Within Outside N/A

Agriculture Interim

Small Town Boundary

The county zoning designation for Site 01 is Agriculture. Its purpose is to promote agricultural development; preserve and protect agricultural resources; and support the agricultural character and components of the county’s economy and lifestyle. More information

on the purpose, intent, and permitted uses for the agricultural district can be found in Chapter 19.30A of the Maui County Code. Site 01 is located within the Special Management Area boundary and a determination will need to be made as to whether the proposed future activity and/or structure is a development or not. The County of Maui Planning Department will need to evaluate the proposed action to determine if it requires a Minor or Major SMA Permit.

Site 01 is situated outside of the growth boundary. Exceptions to development outside of growth boundaries, when consistent with Community Plans and zoning, may be permitted when appropriate. These exceptions include certain land uses that enhance community services and well-being (ex. parks, campgrounds, educational centers, arts and cultural facilities, communication facilities, health and safety related facilities, and industrial operations).

HanaAirport

Distance to Electrical Utilities

Source of Water Utilities

Water Rates (per 1,000 gallons)

Distance to Water Utilities Wastewater

0’ (On-Site)

Private (HWS North)

$14.29

0’ (On-Site)

None

Site 01 is currently supported with electrical utilities on-site. Expanding these utilities to additional areas on the property would need county approval, proper permits, and may require additional transmission infrastructure. Water utilities are provided by Hana Water System LLC, within the north tariff zone where monthly rates begin at $14.29 for every 1,000 gal up to 25,000 gal, then increase to $15.72 for every 1,000 gal thereafter. This site has the highest water rates for any of the six potential sites, and should be considered further as it could significantly increase the operating budget of the facility.

There is a septic system that services the property, however a new system may need to be sized up to accommodate the future wastewater load that a food hub facility would produce. While the existing soil type could lend favorable for construction, the site’s proximity to the coastal water table may impede the design of a leach field and necessitate alternative above-grade wastewater treatment systems.

Biocultural

Ahupuaʻa

Land Cover

Legend

High Intensity Developed

Open Space Developed

Bare Land

Kaʻeleku; Kaʻeleku 1

Kawela

Scrub shrub

Grassland

Grassland

Scrub Shrub

Evergreen Forest

The Coconut Grove site is currently covered in a mixture of scrub shrubs and alien mesic grasslands. Historically, it was surrounded by a mixture of ancient ʻohiʻa and hala mesic forest, which most likely covered the parcel prior to clearing, as referenced in Sites of Maui

where it is recounted that “the lands of Honomaʻele and Kaʻeleku supply the ʻohiʻa wood and ʻieʻie vines of Kealakona to build ladders to the fortress [Kaʻuiki].” This is indicative of more recent land clearance efforts and recorded use of the site for individual residence and event spaces. The Hawaii Statewide GIS, Ahupuaa (Historic Land Divisions) layer places the parcel within the ahupuaʻa of Kawela. However, the Hawaiian Government and Territorial Survey Maps describe Coconut Grove within the Ahupuaʻa of Kaʻeleku, Kaʻeleku 1.

The etymology of “Kaʻeleku” traces back to the sling fighters that would use small black stones, known as ʻeleku, in battle during the time of Hoʻolae-makua, as referenced in Kamakau’s Ruling Chiefs of Hawaii. As for the ahupuaʻa of Kawela, its literal translation as “the heat,” captures its essence. Although information about this area is limited, historical records indicate that the lands were once under the ownership of Kamamalu until they were surrendered during the Māhele.

Geological

Soil Series

Flooding Frequency Slope

Drainage Runoff

Depth to Restrictive Feature

Legend

Opihikao Series (OPD)

Opihikao (OPD)

Malama Series (MYD)

The geological assessment reveals the site to be composed mostly of Opihikao (pahoehoe) Series. The Opihikao series is known for very shallow, well drained soils that formed in a thin mantle of organic material and small amounts of volcanic ash overlying

pahoehoe lava. The site features a mild slope of 0-6% and low runoff and flooding frequency reducing the risk of waterrelated issues. The shallow depth to lithic bedrock can be seen on-site, as sections of exposed pahoehoe lava shelfs jut out of the ground at varying places throughout the parcel.

site 02: Wākiu North

A portion of undeveloped state agricultural land has been identified as the second potential site. The identified parcel is a part of a larger 314.06-acre property, and lease options and portioning would require further consultation with the State of Hawaiʻi DLNR. While not abutting, the parcel would offer adjacency to Hāna High and Elementary School which could support educational initiatives and programming with the food hub. School administration has been in discussion with the state to procure vacant land between it and Site 02. The status of the acquisition is unknown. Site clearing, preparation and infrastructure improvements are anticipated to be high as the parcel is heavily forested and currently inaccessible. Access points would also need to be explored.

At-A-Glance

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

Spatial

State of Hawaiʻi Dept. of Land and Natural Resources (DLNR)

Potential Lease

3761 Hāna Highway Hāna, HI 96713 (2)1-3-003:007 (POR.) 314.06 acres

The preferred minimum acreage for the food hub development is five acres. The location of the potential site was identified through discussions with the State of Hawaiʻi Land District Land Agent. The figures that follow illustrate a parcel of approximately 5 acres.

Using a walkability radius of ½ mile, approximately 232 households are within a 5-10 minute walk of the potential site.

A parcel of this size may or may not allow for phased expansion on the same site. Adjacent expansion on nearby state land could also be a possibility. It would require additional consultation with the State of Hawaiʻi to acquire additional acreage within the same TMK.

o Rd

U walaRd

Maia R d A lale lePl

laK oR d

Ha n a H wy

HanaAirport

Ha n a H w y

Pailoa Bay

Waianapanapa StatePark

Ha n a Hwy

Wa i ku- -Hana Hawaiian HomeLand

mi 1 /2

Kainalimu Bay

Ha na Hwy

Uakea Rd

Hana Bay

Kaihalulu Bay H a na

H w y

yZoning

Legend

Agriculture

Interim

SMA Boundary

Land Use Infrastructure

Small Town Boundary

Rural Boundary

The county zoning designation for Site 02 is Interim. Interim Zoning Provisions are codified to provide interim regulations pending the formal adoption of a comprehensive zoning ordinance and map. More information on the purpose and permitted uses for Interim

Zoning Provisions can be found in Chapter 19 Article 1 of the Maui County Code, and should be discussed with the County of Maui Department of Planning.

Legend

HWS North Zone

utilities

County Water Lines

Interim Within Within Rural 1,000’ County $6.32 1,000’ None

Electrical Line

Site 02 is approximately 1,000 feet away from both water and electrical utilities if the nearest connection point is assumed to be from Hāna Highway. Extension of these utilities would need county approval, proper permits, and require additional transmission spanning such a distance. Site 02 would be serviced by the municipal water system with monthly rates beginning at $6.32 for every 1,000 gal up to 15,000 gal, then decreasing to an agricultural rate of $1.19 for every 1,000 gal thereafter. The points of connection would need to be determined and discussed with the county

There is currently no septic system on the proposed parcel, therefore a new system would need to be sized and constructed to handle the anticipated wastewater load that a food hub facility would produce.

Biocultural

Ahupuaʻa Land Cover

Legend

High Intensity Developed

Open Space Developed

Bare Land

Wākiu

Evergreen forest

Grassland

Scrub Shrub

Evergreen Forest

Site 02 is currently covered in a dense mixture of fragmented ancient ohia and hala mesic evergreen forest. The vegetation cover is the heaviest of all parcels in consideration and could significantly increase initial clearing and site preparation costs.

Site 02 is within the ahupuaʻa of Wākiu, whose name translates to the “northwest wind sound” and is famous for the ancient hala forest codified in many forms of Hawaiʻi history. The ʻŌlelo Noʻeau documented by Mary Kawena Pukuʻi, “He hala lau kalakala o Wākiu. The thorny-leaved hala tree of Wākiu (hala grove at Hana Maui).” Further referencing the ancient grove, Sites of Maui alludes to the “apuakea rain that rattles on the hala trees from Wakiu to Honokalani.” Due to the cultural and ecological significance of this ancient hala forest, efforts should be made to preserve any in-tact forest that still remains on site.

yGeological

Soil Series

Flooding Frequency Slope

Drainage Runoff

Depth to Restrictive Feature

Legend

Hana Silty Clay Loam (HKNC)

Malama (MYD)

None

3-20%

Well-drained

Very-low 39-98”

Malama Series (MYD)

The geological assessment reveals the site to be composed mostly of Malama (extremely stoney) soil series. The Malama series typically consists of deep, to very deep, well drained soils consisting of organic material over fragmental `a`a lava substrata at a shallow depth. The site features a mild slope and very low runoff and flooding frequency reducing the risk of water-related issues.

site 03: wākiu south

A portion of undeveloped state agricultural land has been identified as the third potential site. The identified parcel is a part of a larger 31.99acre property, and lease options and portioning would require further consultation with the State of Hawaiʻi DLNR.

The parcel is located on the western end of the property, and the most accessible access point could be constructed off of Waikoloa Road. Site clearing, preparation and infrastructure improvements are anticipated to be high as the parcel is heavily forested and currently inaccessible.

At-A-Glance

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

Spatial

State of Hawaiʻi

Dept. of Land and Natural Resources (DLNR)

Potential Lease

Wākiu (Waikoloa Road) Hāna, HI 96713

TMK: (2)1-3-006:018 (POR.) 31.99 acres

The preferred minimum acreage for the food hub development is five acres. The location of the potential site was identified through discussions with the State of Hawaiʻi Land District Land Agent. The figures that follow illustrate a parcel of approximately 5 acres.

Using a walkability radius of ½ mile, approximately 358 households are within a 5-10 minute walk of the potential site.

A parcel of this size may or may not allow for phased expansion on the same site. Adjacent expansion on nearby state land could also be a possibility. It would require additional consultation with the State of Hawaiʻi to acquire additional acreage within the same TMK. While not abutting, the parcel would offer relative adjacency to Site 04 should multiple sites or a phased approach to development be considered.

o Rd

HanaAirport

U walaRd

Maia R d A lale lePl

laK oR d

Ha n a H w y

Ha n a H w y

Pailoa Bay

Waianapanapa StatePark

Ha n a Hwy

Wa i ku- -Hana Hawaiian HomeLand

mi 1/2

Ha na Hwy

Uakea Rd

Kainalimu Bay

Hana Bay

Kaihalulu Bay H a na

H w y

The county zoning designation for Site 03 is Interim. Interim Zoning Provisions are codified to provide interim regulations pending the formal adoption of a comprehensive zoning ordinance and map. More information on the purpose and permitted uses for Interim

Zoning Provisions can be found in Chapter 19 Article 1 of the Maui County Code, and should be discussed with the County of Maui Department of Planning.

Site 03 is located within the Special Management Area boundary and a determination will need to be made as to whether the proposed future activity and/or structure is a development or not. The County of Maui Planning Department will need to evaluate the proposed action to determine if it requires a Minor or Major SMA Permit.

Site 03 is located within the growth boundary - rural type. The intent of this boundary is to provide a framework for further and more detailed long range rural planning during the Community Plan update process. Rural areas inherently possess a lower set of standards for infrastructure and public services than urban areas.

Site 03 is approximately 200 feet away from both water and electrical utilities if the nearest connection point is assumed to be from Hāna Highway. Extension of these utilities would need county approval, proper permits, and require additional transmission infrastructure spanning such a distance. Site 03 would be serviced by the municipal water system with monthly rates beginning at $6.32 for every 1,000 gal up to 15,000 gal, then decreasing to an agricultural rate of $1.19 for every 1,000 gal thereafter. The points of connection would need to be determined and discussed with the county

There is currently no septic system on the proposed parcel, therefore a new system would need to be sized and constructed to handle the anticipated wastewater load that a food hub facility would produce.

Biocultural

Ahupuaʻa

Land Cover

High Intensity Developed

Open Space Developed

Bare Land

Wākiu

Kawaipapa

Evergreen forest; Scrub shrub

Grassland

Scrub Shrub

Evergreen Forest

Site 03 is currently covered in a dense mixture of fragmented ancient ohia and hala mesic evergreen forest. Site 03 is currently covered in a dense canopy of mature hala mesic evergreen forest This area is within one of the few remaining in-tact Hala groves in

Hawaiʻi and the density of forest could significantly increase initial clearing and site preparation costs.

Site 03 is within the ahupuaʻa of Wākiu, whose name translates to the “northwest wind sound” and is famous for the ancient hala forest codified in many forms of Hawaiʻi history. The ʻŌlelo Noʻeau documented by Mary Kawena Pukuʻi, “He hala lau kalakala o Wākiu. The thorny-leaved hala tree of Wākiu (hala grove at Hana Maui).” Further referencing the ancient grove, Sites of Maui alludes to the “apuakea rain that rattles on the hala trees from Wakiu to Honokalani.” Due to the cultural and ecological significance of this ancient hala forest, efforts should be made to preserve any in-tact forest that still remains on site.

Geological

Soil Series

Flooding Frequency Slope

Drainage

Runoff

Depth to Restrictive Feature

Lava Flows: ʻAʻa

None

0-70%

Excessively drained

Low 40-60”

180’160’

The geological assessment indicates the site to be composed of soils in the Lava flows, ʻAʻa series. These soils are typically well-drained and have a sandy or loamy texture. They can be low in organic matter and vary in depths over fragmental ʻaʻa lava substrata. Although most soils of this series can range from 0-70% slope, Site 03 is relatively flat with little to no risk of flooding.

Lava Flows - ʻAʻa (rLW)

Malama Series (MYD)

site 04: HAna tropicals

The parcel of land where Site 04 is situated is owned by the State of Hawaiʻi, managed by the state Department of Agriculture, and under long-term lease to Mahealani Farms, Inc. dba Hana Tropicals. The tropical flower farm currently operates on 13 acres of land on the northern end of the property. The lessee has reached out to the Department of Agriculture to ascertain the possibility of a sublease to the food hub entity (TBD). No further information is available at this time.

The parcel is located on the southern end of the property, and can be accessed through a state easement located at 4358 Hāna Highway. A considerable portion of the property is site cleared, has minimal slope, and boasts several mature fruit trees. At this time there are several non-permitted structures and non-contractual tenants who are occupying the site.

At-A-Glance

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

State of Hawaiʻi

Department of Agriculture

Potential Sublease

4228 Hāna Highway Hāna, HI 96713

(2)1-3-009:070 (POR.)

18.82 acres

Through consultation with the lessee, a roughly 5-acre parcel of land was identified as a potential development site. There are approximately 356 households within a ½ mile walking radius. Expansion on the same TMK would require additional consultation with the lessee and approval from the lessor. Mahealani Farms, Inc. also leases 400+ acres of abutting land (TMK: 1-3-004:020), and would consider subleasing a portion of that property if the lessor approved. Additionally, while not abutting, Site 04 would offer relative adjacency to Site 03 should multiple sites be considered.

o Rd

HanaAirport

U walaRd

Maia R d A lale lePl

laK oR d

Ha n a H w y

Pailoa Bay

Waianapanapa StatePark

Ha n a Hwy

Wa i ku- -Hana Hawaiian HomeLand

Ha n a H w y

1mi 2/

Kainalimu Bay

Ha na Hwy

Uakea Rd

Hana Bay

Kaihalulu Bay H a na

H w y

Land Use

SMA Boundary

The county zoning designation for Site 04 is Agriculture. Its purpose is to promote agricultural development; preserve and protect agricultural resources; and support the agricultural character and components of the county’s economy and lifestyle. More information

on the purpose, intent, and permitted uses for the agricultural district can be found in Chapter 19.30A of the Maui County Code. Site 04 is located outside the Special Management Area boundary and will not require a Minor or Major SMA Permit. However, any proposed activity must still adhere to other environmental regulations set forth by state and federal agencies. This may include obtaining environmental impact assessments or adhering to specific environmental protection guidelines.

Site 04 is situated outside of the growth boundary. Exceptions to development outside of growth boundaries, when consistent with Community Plans and zoning, may be permitted when appropriate. These exceptions include certain land uses that enhance community services and well-being (ex. parks, campgrounds, educational centers, arts and cultural facilities, communication facilities, health and safety related facilities, and industrial operations).

Legend

County Water Lines

Electrical Line

Site 04 is approximately 800 feet away from both water and electrical utilities if the nearest connection point is assumed to be from Hāna Highway. Extension of these utilities would need county approval infrastructure spanning such a distance. Site 04 would be serviced by the municipal water system with monthly rates beginning at $6.32 for every 1,000 gal up to 15,000 gal, then decreasing to an agricultural rate of $1.19 for every 1,000 gal thereafter. A sublease would require a separate meter and dedicated infrastructure. The points of connection would need to be determined and discussed with the county.

There is currently no septic system on the proposed parcel, therefore a new system would need to be sized and constructed to handle the anticipated wastewater load that a food hub facility would produce.

Biocultural

Ahupuaʻa

Land Cover

Legend

High Intensity Developed

Open Space Developed

Bare Land

Wākiu Kawaipapa

Evergreen forest; Scrub Shrub; Open Space

Grassland

Scrub Shrub

Evergreen Forest

Site 04 is currently covered in a mixture of remnant mesic evergreen forest, alien mesic scrub shrub and developed open space. The vegetation cover is a reflection of human activity upon the site, with large fruit trees serving as the canopy, and accessible open space

below. The previous development of the site could potentially decrease initial clearing and site preparation costs and expedite the project timeline.

Hawaiian Government and Territorial Survey maps describe Site 04 within the ahupuaʻa of Wākiu, however the Hawaii Statewide GIS, Ahupuaa (Historic Land Divisions) GIS layer places the parcel within the ahupuaʻa of Kawaipapa. According to Ka Moolelo o Umi-a Liloa, Ka Hoku o Hawaii, found in Sites of Maui, Kawaipapa, directly translated to “stratum stream,” was known for its “land rich with fish bred in ponds and with those of the sea…Ka-wai-puna-alai in Kawaipapa.” It hosted many battles during the time of Hoʻolae-makua and is known for its path paved with stones by chief Kiha-a-Piʻilani.

Geological

Soil Series

Flooding Frequency

Slope

Drainage

Runoff

Depth to Restrictive Feature

Legend

Malama Series (MYD)

Malama (MYD)

None

3-20%

Well-drained

Very-low 39-98”

The geological assessment reveals the site to be composed mostly of Malama (extremely stoney) soil series. The Malama series typically consists of deep, to very deep, well drained soils consisting of organic material over fragmental `a`a lava substrata at a shallow depth. The site features a mild slope and very low runoff and flooding frequency reducing the risk of water-related issues. Additional amendments to the soil may have occurred throughout the site’s history as a papaya plantation in the early 1900’s, and more recently as a baseyard for an automotive towing company.

A portion of undeveloped privately-held agricultural land has been identified as the fifth potential site. The parcel is part of a larger 940.75acre property, and has been suggested by the land owner’s agent as a potential land donation to support the construction of a kitchen/food hub. Further negotiation with the landowner would need to occur, as well as what entity (public or private) would receive the land donation.

The parcel is located on the northern corner of the property along Hāna Highway, adjacent to the Hāna Police Station. The land is currently used as agricultural pasture for cattle. The landowner has also begun planning for a multi-use (pedestrian and bike) path along Hāna Highway between Uakea Road and Keawa Place. Its construction could facilitate a safe alternative for a future workforce and visitors to the site.

site 05: hāna ranch North

At-A-Glance

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

Hāna Ranch Land, LLC

Hāna Ranch

Potential Land Doonation

99 Mill Place

Hāna, HI 96713

(2)1-4-003:009 (POR.)

940.75 acres

Spatial

Through consultation with the land owner’s agent, a roughly 2-3-acre parcel of land was identified as a potential development site. The site is less than the preferred minimum of five acres for the food hub development. There are approximately 336 households within a ½ mile walking radius. Expansion on the same TMK is not being considered by the landowner at this time.

HanaAirport

U walaRd o Rd

Maia R d A lale lePl

laK oR d

Ha n a H w y

Pailoa Bay

Waianapanapa StatePark

Ha n a Hwy

Wa i ku- -Hana Hawaiian HomeLand

Uakea Rd

Ha n a Hwy

Uakea Rd

Kainalimu Bay

Hana Bay

Kaihalulu Bay H a na H w y

SMA Boundary

The county zoning designation for Site 05 is Interim. Interim Zoning Provisions are codified to provide interim regulations pending the formal adoption of a comprehensive zoning ordinance and map. More information on the purpose and permitted uses for Interim

Zoning Provisions can be found in Chapter 19 Article 1 of the Maui County Code, and should be discussed with the County of Maui Department of Planning.

Site 05 is located outside the Special Management Area boundary and will not require a Minor or Major SMA Permit. However, any proposed activity must still adhere to other environmental regulations set forth by state and federal agencies. This may include obtaining environmental impact assessments or adhering to specific environmental protection guidelines.

Site 05 is located within the growth boundary - rural type. The intent of this boundary is to provide a framework for further and more detailed long range rural planning during the Community Plan update process. Rural areas inherently possess a lower set of standards for infrastructure and public services than urban areas.

Legend

HWS South Zone

County Water Lines

Electrical Line

Site 05 is approximately 300 feet away from electrical utilities if the nearest connection point is assumed to be from Hāna Highway. Extension of these utilities would need county approval, proper permits, and may require additional transmission infrastructure and easements spanning such a distance. Water utilities are provided by Hana Water System LLC, within the south tariff zone where monthly rates begin at $4.82 for every 1,000 gal up to 25,000 gal, then increase to $6.65 for every 1,000 gal thereafter. Maps provided by Hana Ranch indicate potential water connection approximately 200 feet from the proposed site. Exact locations of water pipes and connection points would need to be confirmed by HWS. There is currently no septic system on the proposed parcel, therefore a new system would need to be sized and constructed to handle the anticipated wastewater load that a food hub facility would produce.

Biocultural

Ahupuaʻa

High Intensity Developed

Open Space Developed

Bare Land

Grassland

Scrub Shrub

Evergreen Forest

Site 05 is primarily characterized by a mixture of alien mesic evergreen forest, with patches of cleared alien mesic grasslands. The land had been previously cleared a few years ago, however a thick layer of invasive vegetation has grown back since, increasing

the initial investment for clearing and site preparation. Being listed under the ahupuaʻa of Kawaipapa highlights its cultural significance through the area’s perception of having an abundance of fertile land and heiau “located near the point where the road crosses the gulch,” according to Archaeology of Maui by W.M. Walker. Having such a rich history of agricultural productivity, placing a food hub within this ahupuaʻa could be appropriate by continuing such tradition.

Legend Legend

Geological

Hana Extremely Stoney Silty Clay Loam (HKOC)

None

3-15%

Well-drained Medium

20-40”

Hana Extremely Stoney Silty Clay Loam (HKOC)

Hana Silty Clay Loam (HKNC)

The geological assessment indicates the site to be composed mostly of Hana Extremely Stoney Silty Clay Loam (HKOC), with a small area to the south composed of Hana Silty Clay Loam (HKNC). The Hana series consists of moderately deep, well drained soils that formed in material from volcanic ash over cinders and ʻaʻa lava. HKOC is a sub-series unique to Hāna that consists of an increased amount of larger basalt stones within the area. Site 05 is located on the upper banks of Holoināwāwae stream and has a more significant slope than other parcels in the study area, which could contribute to increased site work and grading costs.

site 06: hāna ranch south

A portion of undeveloped privately-held agricultural land has been identified as the sixth potential site. The parcel is part of a larger 940.75-acre property, and has been suggested by the land owner’s agent as a potential land donation to support the construction of a kitchen/food hub. Further negotiation with the landowner would need to occur, as well as what entity (public or private) would receive the land donation.

The parcel is located on the northern portion of the property along Hāna Highway, adjacent to the County of Maui Paʻani Mai Park. The land is currently used as agricultural pasture for cattle. The landowner has also begun planning for a multi-use (pedestrian and bike) path along Hāna Highway between Uakea Road and Keawa Place. Its construction could facilitate a safe alternative for a future workforce and visitors to the site.

Spatial

At-A-Glance

Ownership:

Management:

Status:

Address:

TMK:

Land Area:

Hāna Ranch Land, LLC

Hāna Ranch

Potential Land Donation

99 Mill Place

Hāna, HI 96713

(2)1-4-003:009 (POR.)

940.75 acres

Through consultation with the land owner’s agent, a roughly 2-3-acre parcel of land was identified as a potential development site. The site is less than the preferred minimum of five acres for the food hub development. There are approximately 508 households within a ½ mile walking radius. Expansion on the same TMK is not being considered by the landowner at this time.

o Rd

HanaAirport

U walaRd

Maia R d A lale lePl

laK oR d

Ha n a H w y

Pailoa Bay

Waianapanapa StatePark

Ha n a Hwy

Wa i ku- -Hana Hawaiian HomeLand

Ha n a Hwy

Uakea Rd

mi 1/2

Kainalimu Bay

Hana Bay

Kaihalulu Bay H a

na

H w y

Zoning

Special Management Area

Agriculture

Interim

SMA Boundary

Small Town Boundary

Rural Boundary

The county zoning designation for Site 06 is Agriculture. Its purpose is to promote agricultural development; preserve and protect agricultural resources; and support the agricultural character and components of the county’s economy and lifestyle. More information

on the purpose, intent, and permitted uses for the agricultural district can be found in Chapter 19.30A of the Maui County Code. Site 06 is located outside the Special Management Area boundary and will not require a Minor or Major SMA Permit. However, any proposed activity must still adhere to other environmental regulations set forth by state and federal agencies. This may include obtaining environmental impact assessments or adhering to specific environmental protection guidelines.

Site 06 is situated outside of the growth boundary. Exceptions to development outside of growth boundaries, when consistent with Community Plans and zoning, may be permitted when appropriate. These exceptions include certain land uses that enhance community services and well-being (ex. parks, campgrounds, educational centers, arts and cultural facilities, communication facilities, health and safety related facilities, and industrial operations).

Legend Legend

HWS South Zone

County Water Lines

Electrical Line

HWS Water Lines

Site 06 is approximately 2,500 feet away from electrical utilities if the nearest connection point is assumed to be from the intersection of Hāna Highway and Kauiki Street. Extension of these utilities would need county approval, proper permits, and may require additional transmission infrastructure and easements spanning such a distance. Water utilities are provided by Hana Water System LLC, within the south tariff zone where monthly rates begin at $4.82 for every 1,000 gal up to 25,000 gal, then increase to $6.65 for every 1,000 gal thereafter. Maps provided by Hana Ranch indicate potential water connection approximately 200 feet from the proposed site. Exact locations of water pipes and connection points would need to be confirmed by HWS. There is currently no septic system on the proposed parcel, therefore a new system would need to be sized and constructed to handle the anticipated wastewater load that a food hub facility would produce.

Ha

Biocultural

Ahupuaʻa

Land Cover

Legend

High Intensity Developed

Open Space Developed

Bare Land

Niumalu

Kawaipapa

Pasture

Grassland

Scrub Shrub

Evergreen Forest

Site 06 is composed almost entirely of alien mesic pastureland, with an exception of a small band of alien mesic evergreen forest along Hāna Highway and a similar patch upon the upper north-western portion of the site. Hawaiian Government and Territorial Survey maps

describe Site 06 within the ahupuaʻa of Niumalu, however the Hawaii Statewide GIS, Ahupuaa (Historic Land Divisions)

GIS layer places the parcel within the ahupuaʻa of Kawaipapa. According to Ka Moolelo o Umi-a Liloa, Ka Hoku o Hawaii, found in Sites of Maui, Kawaipapa, directly translated to “stratum stream,” was known for its “land rich with fish bred in ponds and with those of the sea…Ka-wai-puna-alai in Kawaipapa.” It hosted many battles during the time of Hoʻolaemakua and is known for its path paved with stones by chief Kiha-a-Piʻilani.

140’

180’

Geological

Soil Series

Flooding Frequency Slope

Drainage Runoff

Depth to Restrictive Features

Legend

Hana Silty Clay Loam (HKNC)

Hana Silty Clay Loam (HKNC)

None

3-15%

Well-drained Medium 20-40”

The geological assessment indicates the site to be composed entirely of Hana Silty Clay Loam (HKNC). The Hana series consists of moderately deep, well drained soils that formed in material from volcanic ash over cinders and ʻaʻa lava. HKNC is typical of pasture land surrounding Hāna Town with moderate slopes that are conducive to development. Soil of this type can become compact over time and result in increased runoff, therefore future designs will have to incorporate low-impact stormwater mitigation strategies so as to not flood the highway or subsequent properties downhill.

Conclusion

This Site Selection Study was conducted to provide an initial overview of the six potential sites under consideration for the development of the food hub facility. The site selection process was guided by five main criteria categories: spatial, land use, infrastructure, biocultural, and geological considerations.

It is important to note that the primary objective of this study is not to assess the alternatives but rather to present an impartial analysis of the gathered information, offering a basis for informed decision-making in the future. Notably, financial aspects related to land acquisition, site preparation, professional design fees, permitting, and construction costs are not within the scope of this study. These factors should be explored more extensively during the development of a comprehensive plan.

This analysis provides a foundation for the decision-making process. However, it is crucial to emphasize that the ultimate site selection and next steps should be determined by HFUU and the East Maui community in line with their priorities, preferences, and other pertinent factors. The following Site Selection Template can facilitate this process. To utilize the table effectively, decision-makers can assess each site (column) against the corresponding criteria category (row) and indicate a favorable, neutral, or unfavorable assessment based on their evaluation of the alternatives.

References

County of Maui, Department of Water Supply, Water Resources & Planning Division. (2019). Maui Island Water Use and Development Plan.

County of Maui, Department of Planning, Long Range Planning Division. (2010). 2030 General Plan: Countywide Policy Plan.

County of Maui, Department of Planning, Long Range Planning Division. (2012). 2030 General Plan, Maui Island Plan.

County of Maui, Department of Planning, Long Range Planning Division. (1996). Hāna Community Plan.

County of Maui. (2021). Maui County Zoning [GIS Polygon Shapefile]. Statewide GIS Program, Office of Planning and Sustainable Development.

County of Maui, HI. Maui County Code, Title 19, Chapter 19.27A and Chapter 19.31.

County of Maui. Parcels - Maui County [GIS Polygon Shapefile]. Statewide GIS Program, Office of Planning and Sustainable Development.

Office of Hawaiian Affairs. (2009). Ahupuaa (Historic Land Divisions) [GIS Polygon Shapefile]. Statewide GIS Program, Office of Planning and Sustainable Development.

Soil Survey Staff, Natural Resources Conservation Service, United States Department of Agriculture. Official Soil Series Descriptions. Available online. Accessed [07/03/2023].

Soil Survey Staff, Natural Resources Conservation Service, United States Department of Agriculture. Web Soil Survey. Available online at the following link: http://websoilsurvey.sc.egov.usda.gov/. Accessed [07/03/2023].

Sterling, E. P. (1998). Sites of Maui. Bishop Museum Press.

University of Hawai‘i at Manoa, Cooperative Extension Service, College of Tropical Agriculture and Human Resources. (1979) Agricultural Lands of Importance to the State of Hawaii.

U.S. Department of Agriculture, Soil Conservation Service in Cooperation with the University of Hawai`i, Agricultural Experiment Station. (1972) Soil Survey of the Islands of Kauai, Oahu, Maui, Moloka`i, and Lana`i, State of Hawai`i

Wall, W. E. (1929). Map of the Island of Maui. Hawaii Territory Survey

Zhiliang Zhu (U.S. Geological Survey Land Carbon Program), U.S. Geological Survey’s Pacific Island Ecosystems Research Center, U.S. Forest Service’s Institute of Pacific Islands Forestry, University of Hawaii at Manoa, Department of Natural Resources & Environmental Management, College of Tropical Agriculture and Human Resources (CTAHR). Carbon Assessment [GIS Polygon Shapefile]. Statewide GIS Program, Office of Planning and Sustainable Development.

Site Selection Template

Site 01: Coconut Grove

Site 02: Wākiu North

Site 04: Hana Tropicals

Site 05: Hāna Ranch North

Site 06: Hāna Ranch South

Site 03: Wākiu South

Appendix D.

¯

HANA COMMUNITY KITCHEN PROJECT

Site 01: Coconut Grove

Infrastructure Documents

Prepared for: Hawaiʻi Farmers Union United - Hāna Chapter

Prepared by:

University of Hawaiʻi Community Design Center

Submitted: February 2024

Appendix E.

¯

HANA COMMUNITY KITCHEN PROJECT

Survey Results

Prepared for: Hawaiʻi Farmers Union United - Hāna Chapter

Prepared by:

University of Hawaiʻi Community Design Center

Submitted: September 2023

Introduction

The University of Hawaiʻi Community Design Center (UHCDC), on behalf of the Hawaiʻi Farmers Union United (HFUU), developed a pair of surveys to gather insight into the needs and desires related to a community food hub in Hāna, Maui.

The purpose of this proposed facility is to serve as:

• A shared-use certified commercial kitchen that can be rented by farmers, ranchers and processors to produce valueadded products (VAP), increasing the shelf life, marketability and profitability of food grown/raised in the region;

• An agricultural aggregation and processing facility where growers can bring their crops to be cleaned, graded and packed to be transported to markets;

• A space to support educational programming around food processing and culinary arts, especially to support new and aspiring farmers, ranchers and processors in DOH requirements, safe food handling, labeling, marketing and business management.

The feedback gathered from these surveys will be used to inform the conceptual designs and spaces of the facility. The goal is to create a space that is welcoming, accessible, and inclusive for all members of the community.

Key Findings

The following observations have been synthesized from responses gathered through the surveys. In some instances, questions were duplicated and mirrored in the surveys in order to compare and contrast the responses. For example, Q1 of the Community Survey asked respondents to indicate where they purchase their fresh produce, fish, and meats. In the Farmer, Food Producer, & Entrepreneur Survey, Q2 asked respondents to indicate where they sell their fresh produce, fish, and meats.

• Community members, farmers, food producers, and entrepreneurs are all highly dependent on community-based food sources and networks to assess and distribute fresh food.

• There is a large community interest in purchasing proteins (fish, meats, poultry, dairy), but potentially not enough sources locally to procure these type of products.

• Both respondent groups highly prioritized 1) Preparation and Packing Space, 2) Cold and/or Freezer Storage, and a 3) Weekly Farmers Market to be included in the facility.

• Community members then prioritized 4) Slaughter Space and 5) Large Event Space and Retail Marketplace/ Farmstand (tie) as the top five highly prioritized amenities/spaces.

• Farmers, Food Producers, & Entrepreneurs prioritized then prioritized 4) Educational Spaces/Meeting Rooms and 5) Slaughter Spaces as the top five highly prioritized amenities/spaces.

• Food producers assert that this facility will enable them to increase production, create new products, and make more healthy food choices possible for their community

Methodology

In June and July 2023, two surveys were launched to gather input for the design of the community food hub, the types of programming that should be offered, assuring it addressed the needs of local food producers and community members. For the Community Survey, all residents and community partners that reside in and service East Maui were invited to participate. For the Farmer, Food Producer, & Entrepreneur Survey, all farmers, food producers, & entrepreneurs that operate in East Maui were invited to participate. There was no limit as to how many responses would be accepted. The surveys were distributed both electronically and on paper. The online surveys were created using Survey Monkey, a cloud-based survey tool that helps users create, capture and analyze surveys.

Both online surveys were launched on June 20, 2023, and provided to the HFUU Project Coordinator, who then disseminated it via that network. The surveys were also linked to the Hāna Community Kitchen Project StoryMap. The paper surveys were first distributed at the June 23, 2023 Hāna Farmers Market and continued to be distributed at the weekly event through July 28, 2023. Additionally, the HFUU Project Coordinator distributed and collected the completed paper surveys at other relevant East Maui events. Surveys were officially closed on July 31, 2023. At the end, 48 Community Surveys and 43 Farmer, Food Producer, & Entrepreneur Surveys were collected. The following analysis is a synthesis of the answers and responses from those 91 surveys completed.

The responses are categorized as follows:

48 Community Members Farmers, Producers,

43

48 respondents participated in this survey.

28 respondents currently operated a food business.

14 respondents were interested in starting a food business.

1 respondent skipped this question.

Community Survey Results

Q1

Where do you currently purchase your fresh produce, fish, and meats?

62%

59%

53%

41%

CommunitySurveyQ2

34 ANSWERED

14 SKIPPED

32%

Farmers Market Family, Friends, or Acquaintances

Outside of East Maui

Roadside Stands Local Restaurant, Cafe or Store

The top two answers indicate that most respondents purchase their products from within their community at the Farmers Market or through family, friends, or acquaintances. These responses highlight the significance of local, community-based food sources in Hāna and the important role of personal networks and familial relationships in accessing food.

More than half of the respondents also sourced products from outside of East Maui. Seven respondents shared the other sources that they procure products from. These include Costco, Mana Foods, Maui Hub, directly through fishermen, and through barter and trade.

Q2

What type of products would you be interested in purchasing from the food hub?

48 ANSWERED

0 SKIPPED

Fruits and/or Vegetables

Fruits and/or Vegetables

Fish

Fish

Meats, Poultry, or Dairy

Meats, Poultry, or Dairy

Baked Goods

Baked Goods

90% 79% 69% 65%

Hawaiian Staple Crops* (Kalo, ʻUala, ʻUlu)

Hawaiian Staple Crops (Kalo, ‘Uala, ʻUlu)

59%

Prepared Meals (ready-to-eat)

Prepared Meals (ready-to-eat)

Value-Added Products

Value-Added Products

50% 48%

Chocolate Products

Chocolate Products

25%

* Due to a printing error, the sample size for this sub-category was limited to 16 out of 27.

Besides a certified kitchen, what amenities/ spaces should be prioritized in the planning and design of the food hub?

Weekly Farmers Market

Educational Spaces/ Meeting Rooms

*Ratings given to each amenity in terms of High, Moderate, and Low Priority.

Cold and/or Freezer Storage as well as the Preparation and Packing Space were the highest prioritized amenities sought by the respondents.

Q3

(Continued) Besides a certified kitchen, what amenities/ spaces should be prioritized in the planning and design of the food hub?

Retail Marketplace/

Office/

*Ratings given to each amenity in terms of High, Moderate, and Low Priority.

High and Moderate Priority responses were grouped in order to rank which amenity was most important to the community, the bottom 5 of which are displayed in the graph above.

Large Event Space, Retail Marketplace/Farmstand, and Slaughter Space have roughly half who valued it as a High Priority.

Are there other amenities/spaces that you think should be included in the design of the food hub?

A little over one-third of the community respondents provided feedback that included community/creative spaces with areas to sit and eat, conference rooms or gathering areas to host community events, child-friendly spaces, and rooms where food related classes could be held. Respondents also expressed a desire for slaughter facilities and smokehouse/imu.

Examples include:

It is time there were spaces for community members to have small businesses, offices, or studios for creative space.

We used to have Helene Hall at Hāna Bay. Now we have no community building to host events.

Child friendly spaces and kid activities especially for the 12-18 year olds.

Conference room space with access to computer and screen projection.

Food safety and service classes. Education on food related skills.

Slaughter facilities are so desperately needed here in East Maui!! As local residents we’d prefer to buy our meat locally and would be interested in splitting shares of animals, etc.

18 ANSWERED

30 SKIPPED

How would the availability of a food hub or access to food hub amenities impact/impact your community?

Several themes that emerged from the responses included increasing food security and self-sufficiency, access to fresher and more affordable food, increasing the health and wellness of all community members, and minimizing the need to commute “outside.”

30 ANSWERED

18 SKIPPED

Examples include:

This would allow our community to support each other as farmers and encourage more people to grow and sell our own goods and produce. We could be a self sustaining community.

It would give hunters, fishermen and farmers a place to process and package food products for easy local consumption.

It would allow farmers to add a plus value to their crops.

Enable local producers to aggregate raw products for markets and exports to distributors, and to do value-added processing. Encourage more planting!

Keep food spending in East Maui and provide fresher options.

It would help residents not to have to drive 6 hours just to pick up organic berries and food from Costco and Mana Foods.

Q6

Food hubs could also be designed as preparedness centers in the case of a natural disaster. How useful would this function be within the community?

98%

of all community members polled believe it would be useful to have the food hub dually function as a disaster preparedness center.

45 ANSWERED

3 SKIPPED

Q7Do you have any additional comments or ideas that should be considered in the planning and design of the certified kitchen and food hub?

The responses highlight the need for specialized processing areas, logistics management, and the creation of a much-needed community space, given the absence of such facilities in the area. Respondents also emphasize the importance of disaster preparedness capabilities, inclusivity for community members, and cultural sensitivity, especially in a predominantly Native Hawaiian community. Additionally, ensuring food safety certification for vendors or food preparers is seen as a critical aspect of maintaining high standards.

30 ANSWERED

18 SKIPPED

Examples include:

The facility should be open to community use meaning that if a community member needs to have a place to prepare food it will be open to them.

Great Idea! The East Side of Maui is in great need; It needs to be started as soon as possible.

Some sort of organized system for who uses/ maintains/ cleans up the space.

Focus on ʻāina. ʻĀina-centered.

Hana NEEDS this to continue our traditions and festivals!

ʻĀina design, Hawaii design.

Keep space available for kanaka as well as future users of the facility.

F armer , F ood P rodu C er , & e ntre P reneur S

Farmer, Food Producer, & Entrepreneur Survey Results

Q1

Do you currently operate or are you considering starting a food business?

28

42

Responses

14

currently operate a food business

42 ANSWERED

1 SKIPPED

interested in starting a food business

Q2

If you currently operate a food business, where do you primarily sell your products?

52%

41%

30%30%

27 ANSWERED

16 SKIPPED

15%

Farmers Market Family, Friends, or Acquaintances

Outside of East Maui Roadside Stands Local Restaurant, Cafe or Store

The top two answers indicate that most respondents sell their products within their community at the Farmers Market or through family, friends, or acquaintances. These responses mirror the results from the community survey of where respondents purchased their fresh produce, fish, and meats. This again highlights the significance of local, community-based food sources in Hāna and the important role of personal networks and familial relationships in accessing food.

Respondents also shared examples of where they sold products outside of East Maui. Six respondents sold products to private clients, through events and functions, to hotels, and some exported their products outside of Hawaiʻi. One respondent provided products free of charge to keiki, kūpuna and ʻohana at community events.

Q3What type of products would you be processing or producing in the certified kitchen?

Fruits and/or Vegetables

Fruits and/or Vegetables

Baked Goods

Baked Goods

Value-added Products (Shelf-Stable)

Value-Added Products (Shelf-stable)

Value-added Products (Cold)

Value-Added Products (Cold)

Meats, Poultry, or Dairy Products

Chocolate Products

42 ANSWERED

1 SKIPPED

Chocolate Products

Prepared Meals (ready-to-eat) Fish

Prepared Meals (ready-to-eat)

Meats, Poultry, or Dairy Fish

Hawaiian Staple Crops (Kalo, ‘Uala, ʻUlu)

Hawaiian Staple Crops

Q4

How often would you utilize the certified kitchen?

Daily: At least once a day

Weekly: At least once a week

Monthly: At least once a month

Quarterly: At least once every few months

Occasionally: For special events

39 ANSWERED

4 SKIPPED

Q5

What type of equipment/appliances would you utilize in the certified kitchen? 42

Q6Are there other specialized pieces of equipment that you would want to utilize in the certified kitchen?

18 ANSWERED

25 SKIPPED

In addition to standardized equipment that would be found in a commercial kitchen, respondents suggested other cooking appliances such as dehydrators, pressure cookers, convection ovens, and propane fueled appliances. There was also interest in equipment that could support fermenting, extracting, canning, and processing of cocoa and meat products.

Examples include:

Dehydrator

Ice machine

Convection oven

Pressure cooker

Deep fryer

Propane fryer and burners

Juicer

Sterilization units for jars

Canner

Crocks for fermentation

Roaster

Grinder Winnower

Crankandstein

Tub for tempering

Meat slicer

Meat saw

Meat grinder

Honey extractor

Besides a certified kitchen, what amenities/spaces should be prioritized in the planning and design of the food hub? Q7

Preparation and Packing Space

Cold and/or Freezer Storage

Weekly Farmers Market

Educational Spaces/ Meeting Rooms

Retail Marketplace/ Farmstand

*Ratings given to each amenity in terms of High, Moderate, and Low Priority.

High and Moderate priority responses were grouped in order to rank which amenity was most important to the community, the top 5 of which are displayed in the graph above.

Preparation and Packing Space followed by Cold and/or Freezer Storage was the most prioritized amenity sought by the respondents.

40 ANSWERED

3 SKIPPED

38 ANSWERED

5 SKIPPED

37 ANSWERED

6 SKIPPED

32 ANSWERED

11 SKIPPED

31 ANSWERED

12 SKIPPED

(Continued) Besides a certified kitchen, what amenities/spaces should be prioritized in the planning and design of the food hub? Q7

Dry Storage

Large Event Space

Office/Administrative Spaces

Slaughter Spaces

Café or Food Court

*Ratings given to each amenity in terms of High, Moderate, and Low Priority.

High and Moderate priority responses were grouped in order to rank which amenity was most important to the community, the bottom 5 of which are displayed in the graph above.

While Office/Administrative Spaces were not identified as a High Priority, more than half of the respondents rated it as the highest moderate priority.

Responses to amenities such as Slaughter Spaces and Café or Food Court had roughly half who prioritized and half who did not.

34 ANSWERED

9 SKIPPED

30 ANSWERED

13 SKIPPED

30 ANSWERED

13 SKIPPED

31 ANSWERED

12 SKIPPED

31 ANSWERED

12 SKIPPED

Q8

Are there other amenities/spaces that you think should be included in the design of the food hub?

Suggestions shared for other amenities/spaces to include in the food hub’s design ranged from logistics and distribution to dedicated culinary education space to emergency shelter.

39%

18 ANSWERED

25 SKIPPED

47%

Examples include:

Logistics hub to consolidate products out for delivery to the other side of the island.

Rentable commercial kitchen stations like those offered at the Harry & Jeanette Weinberg Pono Center on Market Street.

Health and safety sanitation classes through the Department of Health.

Culinary education space for teaching which include demonstration and food prep spaces.

Large produce wash areas and walk in cold/freezer space.

Spaces to process cattle and other meat products.

Food trucks.

Emergency shelter space.

FPESurvey

Q9

If the facility could accommodate private and secure preparation and storage space, I would be interested in an exclusive, long-term lease.

Q10

If you answered yes or maybe above, how much space would you be interested in leasing?

If lease space were made available, 21 of 29 respondents or 72.4% would prefer spaces 100 SF or less.

38

29

How would the availability of a certified kitchen or access to food hub amenities impact/improve your current/future business?

16 SKIPPED Q11

27 ANSWERED

The primary themes that emerged from the responses was the desire to create new products and to scale up production. This would be achieved through the creation of new value-added products and more efficient and streamlined operations. It would also provide youth, entrepreneurs, and community members a space to learn.

Examples include:

It would allow us to convert fresh veggies from our farm into value added products, and legally make certain foods that require a certified kitchen.

This will help me get my products in the stores and to the larger public.

A certified kitchen would really benefit businesses to help develop local and organic products that are beneficial to all.

I can foresee a more efficient system of creating my products, coupled with secure storage for bulk/products in production.

We could increase production, because we would save five hours roundtrip travel to the kitchen we use on the other side.

I could ramp up production and spend more time here.

Would make our family business feasible, and be able to make a living in Hāna.

It would provide educational space and time for youth, recent graduates, and local families to learn entrepreneurship while accommodating the needs of kanaka maoli.

Q12

Do you have any additional comments or ideas that should be considered in the planning and design of the certified kitchen and food hub?

22 ANSWERED

21 SKIPPED

The additional comments provided by respondents ranged from physical features and location desired to services to include to those that generally offered their support for the long-awaited facility.

Examples include:

A forklift on-site to load/unload trucks.

Commercial dehydrators.

On-site bee hives for educational purposes.

Rubber floor mats.

Air conditioning.

Mandatory health and sanitation certification for facility users.

Workshops to share information and methods.

Centralized location to Hāna town.

Multiple sites with the central food hub in Hāna, and sites in each moku addressing the unique needs of each place.

A site at the school to ensure that our youth will always have a place and that they can then feed into the central community hub.

This project has been talked about for 30+ years! Way too long.

Love this idea. Seems like there is a lot of need for this kind of project.

This what Hāna needs. I’m all for it.

Appendix F.

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HANA COMMUNITY KITCHEN PROJECT

Hana Tropicals Study

Prepared for: Hawaiʻi Farmers Union United - Hāna Chapter

Prepared by:

University of Hawaiʻi Community Design Center

Submitted: May 2023

Appendix G.

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HANA COMMUNITY KITCHEN PROJECT

Precedent Studies

Prepared for: Hawaiʻi Farmers Union United - Hāna Chapter

Prepared by:

University of Hawaiʻi Community Design Center

Submitted: February 2024

Overview

Precedent Studies

Precedent studies serve as a foundational research method in architectural and urban design projects, aimed at collecting and analyzing existing solutions within the field to inform new projects. These studies examine a range of relevant examples, from buildings and spaces to systems and workflows, providing insights into successful design practices, material use, spatial arrangements, and operational efficiencies. The purpose of conducting precedent studies is to leverage accumulated knowledge and experience, thereby avoiding the reinvention of solutions for common design challenges.

Research Methods

In preparing the design scenarios for the proof of concept, an analysis of five similar development projects was conducted. These precedents encompassed a range of existing buildings, structures, and spatial configurations that provided insights into existing design solutions and helped to inspire the project’s architectural and spatial planning.

Through consultations, site visits, and virtual sketching, the project team was better able to understand the spatial and functional requirements of a food processing facility. These facilities were selected for their similar operational and programmatic functions, offering a variety of design insights applicable to the Hāna Community Kitchen. Through this comparative analysis, the study aimed to glean best practices in spatial layout, program sizing, and functional efficiency relevant to the development of a food processing facility in Hāna, Maui.

Each study includes a brief description of the facility including location, purpose and organizational structure. A program inventory matrix and corresponding bubble diagram is also provided alongside photos of the facility when applicable. This report includes precedent studies for the following facilities:

1. Coconut Grove Event Kitchen

2. Hāna Ranch Commercial Kitchen (Conceptual)

3. Kīlauea Agricultural Complex

4. Pacific Gateway Center

5. Wahiawā Value-Added Product Development Center

Key Findings

Spatial Organization and Flow: The studies highlighted the critical importance of layout in enhancing operational efficiency and meeting food safety protocols.

Programmatic Flexibility: Analysis revealed the diversity in program sizes and the need for adaptable space to accommodate varying operational scales.

Community Integration: The research underscored the potential of these facilities to serve as community hubs, promoting engagement and educational opportunities.

Mean Program Inventory: Upon completion of the precedent studies, the team adopted a “mean program inventory” approach for determining average sizes for small, medium, and large scenarios for the proof of concept plans.

Coconut Grove Event Kitchen

Hana Ranch Commercial Kitchen

Kīlauea Agricultural Complex

Pacific Gateway Center

Wahiawā ValueAdded Product Development Center

Coconut Grove Event Kitchen

Coconut Grove is one of the six parcels being considered for the future Hāna Community Kitchen. The event kitchen is located on a 14.57acre parcel and occupies less than 1,000 square feet, with less than half of that dedicated to food production space. It is one of the few certified commercial kitchens in the region and was built in 2020 to support agricultural and cultural presentations and events for residents and visitors.

The event kitchen was designed to accommodate a staff of five (two full-time kitchen staff and three farm staff), and be operational seven days a week for up to eight hours a day. Its infrastructure includes a 1,000 gallon grease inceptor, two 1,250 gallon concrete septic tanks, and two 1,000 gallon capacity soil absorption beds (1,100 SF: 20’ x 55’ each). More information on this can be found in Appendix d. Site 01: Coconut Grove Infrastructure Documents). In August 2022, the property was listed for sale at $2.498M. The listing was removed in January 2024.

At-A-Glance

Ownership:

Established:

Business

Type:

Address:

Size:

Construction:

Type:

Locator Map

3P Hana Properties, LLC 2020

Foreign Limited Liability Company

20 Uwala Road

Hāna, HI 96713

941 SF

Light Wood

New Build

Coconut Grove Event Kitchen - Program Spaces

HĀna Ranch Commercial Kitchen

Hāna Ranch Land, LLC is a working cattle ranch and diversified organic farm across 3,600 acres in East Maui under the ownership of Bio-Logical Capital. Upon acquiring the ranch in 2014, Bio-Logical Capital’s goal was to create a global model for tropical regenerative agriculture, integrating grass-fed livestock production, agroforestry, and fruit and vegetable production.

In an effort to support and expand their commercial agricultural needs, Hāna Ranch explored the feasibility of a 7,850 SF commercial kitchen and slaughter facility, but the development plans were never executed.

Hāna Ranch Commercial Kitchen & Slaughter Facility - Program Spaces

Kīlauea Agricultural Complex

The Kilauea Community Agricultural Complex (KCAC) works to contribute to island food security and to a healthy, stable, balanced local agricultural economy. Located on 75 acres on the north end of Kauai, the complex represents a comprehensive approach to sustainable agriculture and community empowerment. Their mission: “Be the change. Help us facilitate solutions to economic, social, and agricultural/food security challenges that the Kīlauea community and Kaua`i faces.”

Programs include AgResilient community supported agriculture (CSA) produce boxes, an agricultural internship program, a farmers market storefront (Johnny’s Market), and other environmental initiatives to steward and restore critical infrastructure and resources for the region. Its master plan encompasses a diverse array of features aimed at fostering growth, education, and sustainability in agriculture.

At the heart of the complex lies a volunteer garden, offering everyone in the community (residents and visitors) the opportunity to learn about how and where their food grows. Volunteer days are offered twice a week, and they’re encouraged to get their hands dirty and take fresh produce. Environmental sustainability is a key focus of t project, with a 3-acre compost and recycling facility, renewable energy sources, and innovative waste water disposal techniques to supp waste reduction and soil health.

Education and training are central to the complex’s mission, with a 4-acre new farmer training site dedicated to cultivating the generation of agricultural professionals. Complementing this i 4-acre renewable energy park, wash and pack facilities, and an equipment sharing headquarters, intended to streamline operatio for local farmers. The remaining land, making up the bulk of the 75 acres, is allocated for active agricultural production by local encouraging community participation and ownership in local food production. KCAC sets a precedent for agricultural centers, int community involvement, sustainability, and education into its design and operation.

At-A-Glance

Ownership:

Established:

Business

Type:

Address:

Size:

Construction:

Type:

ʻĀina Hoʻokupu o Kīlauea 2014

Domestic Nonprofit Corporation

4045 Kīlauea Road

Kīlauea, HI 96754 ~75 acres

Various New Build

Hāna Community Kitchen project - working map

Locator Map

Pacific Gateway center

Pacific Gateway Center (PGC) is a 501(c)(3) non-profit organization whose mission is to empower low-income, immigrants, refugees, and vulnerable populations to gain access to opportunities and services through the building of skills that lead to self-sufficiency. In addition to the range of social service programs offered, PGC provides a variety of economic development opportunities including a Culinary Business Incubator program that serves approximately 80-90 entrepreneurs per month.

Located in the Kalihi neighborhood of Honolulu, the Culinary Business Incubator facility features commercial kitchens designed to assist Hawaii entrepreneurs - especially low-income individuals - interested in operating a food service related business. Clients can rent these commissary kitchens and storage spaces on an hourly and monthly basis. The certified facility features 12 commercial kitchens (full, baking, and food prep kitchens), dry and cold storage options, on-site parking spaces, offices, conference and training rooms.

Ownership: Established: Business Type: Address: Size: Construction: Type:

Pacific Gateway Center 1984

Domestic Nonprofit Corporation 723-C Umi Street Honolulu, HI 96819 10,200 SF Steel Warehouse Renovation

Pacific Gateway Center - Program Spaces

Wahiawā Value-Added Product Development Center

The Wahiawā Value-Added Product Development Center (WVAPDC) is a 33,000 square foot food manufacturing facility located in the town of Wahiawā in Central O‘ahu. The center is a program of Leeward Community College and intends to be a resource for food entrepreneurship and education. Opening in Spring 2024, it will offer product development consultation services, lab testing and production kitchens to serve Hawai’i’s producers, processors, entrepreneurs, farmers, and students.

The 33,327 square foot facility includes 11,900 square feet of kitchen space along with a 5,500-square-foot mezzanine and a 2,100-squarefoot lanai and media kitchen. It additionally features Hawai’i’s first highpressure processing machine which can be used to extend the shelf life of foods, from meat and vegetables to ready-to-eat products.

Ownership:

Established: Business

Type: Address:

Size:

Construction:

Type:

Leeward Community College 2024

Public University

1001 California Avenue Wahiawā, HI 96786 33,327 SF

Steel Warehouse Renovation -

Value Added Product Development Center - Program Spaces

Appendix H.

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HANA COMMUNITY KITCHEN PROJECT

Cost Estimate

Prepared for: Hawaiʻi Farmers Union United - Hāna Chapter

Prepared by:

University of Hawaiʻi Community Design Center

Submitted: February 2024