Hawai'i is distanced from global production centers that produce imported goods for most of its food supply. Over time, imports have reduced the prevalence of traditional cuisine and contributed to cultural erosion. Our project goal was to conduct research for the PAF and Sea Grant Hawai'i to facilitate the reintroduction of a locally grown, traditional limu product to the Kaneohe community. Through interviews and surveys we evaluated distribution methods, community outreach strategies, and consumer interests. Through our findings, we made recommendations that included an expansion plan, community outreach strategies, and limu product ideas to ease our sponsors’ entrance into the market with their limu product.

• 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

• MacDonald, Alexander
• Sledge, Jacob
• Bent, Riley
• Abraham, Lauren

Subject

• Community
• Culture
• Food
• Environment
• Project-Based Learning
• Innovation
• Inclusion
• Well-Being
• Sustainability
• Industry

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-030323-162550
• 91041

Keyword

• Hawaii
• Algae
• Limu
• Aquaculture
• Hawai'i
• Fishpond

Advisor

• Mathews, Lauren M.
• Giapoudzi, Despoina

Year

• 2023

Center

• Hawaii Project Center - IQP

Sponsor

• Pacific American Foundation
• University of Hawai'i Sea Grant

UN Sustainable Development Goals

• 2 - Zero Hunger
• 3 - Good Health and Well-being

Date created

• 2023-03-03

Resource type

• Interactive Qualifying Project

Source

• E-project-030323-162550

Rights statement

• In Copyright

Last modified

• 2023-04-19