Six students from Hawaiʻi Community College and the University of Hawaiʻi campuses in Hilo and Mānoa have recently completed a unique butchery program. This six-week course is not just teaching skills; it’s promoting local food sustainability.
Held at the Kō Education Center in Honokaʻa, the program mixes hands-on experience with knowledge about Hawaiʻi’s food systems. Graduates leave ready to support community-based agriculture and strengthen local food sources.
Olena Hovey, one of the graduates, shared her excitement. “This program connected me deeply to our local agriculture. I see butchery as essential for Hawaiʻi’s food sovereignty,” she said. “It helps us rely less on imported meat.”
Experts in the field echo her sentiments. As Bill Wong, the program’s lead instructor and owner of 17 Ranch in Kohala, explained, “What students learn here in six weeks usually takes a whole year in a job.” The Butchery Program isn’t just about cutting meat; it’s about understanding the entire process and its importance in today’s food landscape.
Amelia Mooney, a pre-veterinary animal science student at UH Mānoa, expressed her gratitude for the experience. “It’s been incredibly impactful. Butchery is a dying art, and I’m proud to contribute to its survival.” This reflects a broader trend where many young people are showing interest in traditional trades and sustainable practices.
Recent surveys highlight an increasing awareness of local food networking and sustainability issues. A study by the USDA found that community-supported agriculture (CSA) has risen by over 50% in recent years. This reflects a shift in consumer preferences toward local produce and sustainable meat sources.
Graduates of this program are crucial in shaping a more sustainable future for food in Hawaii. As they step into their careers, they carry knowledge that can influence change and encourage responsible practices in agriculture. Their skills could not only transform their own lives but also benefit entire communities.
To learn more about this innovative program at Hawaiʻi Community College, visit the official page.
As more people recognize the value of homegrown food, programs like this become vital. They keep traditions alive and pave the way for a thriving, sustainable food culture in Hawaiʻi.
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