Hawaiʻi’s food supply faces serious challenges, and recent events have made that very clear. From the devastating Maui fires to shortages caused by the pandemic, it’s evident that the islands are vulnerable. Local leaders are calling for increased support for homegrown agriculture to avoid future crises.
Just last week, a conference in Wahiawā brought attention to the problems our agricultural sector is facing. Many attendees voiced concerns about the dangers of relying too heavily on imported food. Without local production, a disaster could leave residents without food. Similarly, there’s a proposed city charter amendment aimed at bolstering food banks by allocating tax dollars to local food production. Advocates emphasize that federal spending cuts heighten the urgency for Hawaiʻi to secure its food supply.
Imagine if the supply ships that bring food to the islands stopped coming entirely. This isn’t just a hypothetical scenario. A look at Hawaiʻi’s history reveals how precarious our food system can be.
During World War I, Hawaiʻi faced severe shortages when the U.S. commandeered many merchant ships for military use. As a territory of the United States, Hawaiʻi had been struggling economically even before the war, impacted by changes in sugar tariffs and shipping regulations. When the war broke out, several German ships sought refuge in local waters, occupying valuable space and complicating logistics. The U.S. military’s reluctance to relocate these vessels only added to the confusion.
By 1917, as the country prepared to enter the war, the commandeering became more severe. The Matson Navigation Company, a major supplier of goods to Hawaiʻi, had its ships requisitioned. This drastically reduced the flow of food and other essentials to the islands, leading to price spikes and scarcity. Local residents had to adapt quickly, learning to grow their own food and even finding creative substitutes for staples that became hard to find.
Historian Paul Brewbaker emphasizes that despite these challenges, the islands have substantial agricultural potential. Roughly 2 million acres of land remain untended since the decline of sugar production. During World War I, many Hawaiʻi residents turned to corn as a primary food source, demonstrating the islands’ ability to adapt under pressure. Brewbaker points out that sweet corn can be harvested in just 70 days, showcasing the advantages of farming in a tropical climate.
This historical context serves as a reminder that while recent shortages have been troublesome, they’re not new. The need for self-sufficiency in food production remains crucial. If we support local farmers and invest in agricultural infrastructure now, we can safeguard our future food supply. Community resilience will be key to navigating potential crises ahead.
