Due to its geographic isolation, Hawai‘i imports 85% of its food supply leaving its population vulnerable to supply chain disruptions. Our project goal was to work with NOAA and Conservation International Hawai‘i to investigate the viability of integrating sustainable, locally caught seafood into Hawai‘i school lunches, contributing to the state’s self-sufficiency, promotion of sustainable food production, and support of local industry. Using interviews, we evaluated potential supply chains and distribution methods and assessed existing sustainable food programs. After analyzing our results, we made recommendations regarding program-compatible supplies and distribution systems, program design and implementation strategies, and project collaboration with the school district.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Gladu, Kaylee
• Bussiere, Vanessa
• Hoffman, Sola
• Haahr, Matthew

Subject

• Environment
• Health
• Sustainability
• Culture
• Food
• Community
• Well-Being

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-030322-234049
• 49276

Keyword

• School Lunch
• Hawai‘i
• Sea to school
• Fish
• Sustainable
• Seafood

Advisor

• Mathews, Lauren M.

Year

• 2022

Center

• Hawaii Project Center - IQP

Sponsor

• Celeste Hanley, NOAA Fisheries
• Jhana Young, Conservation International Hawai‘i

UN Sustainable Development Goals

• 3 - Good Health and Well-being
• 11 - Sustainable Cities and Communities
• 12 - Responsible Consumption and Production
• 14 - Life Below Water

Date created

• 2022-03-03

Resource type

• Interactive Qualifying Project

Rights statement

• In Copyright