Developing and Designing the ʻUmeke ʻAi Center: An Indigenous Sust’āinability and Resiliency Hub
Goals & Objectives:
Since 2015 Sust’āinable Molokai has been operating a Food Hub that provides fresh produce and protein to community members and hosts agricultural training programs for local food producers. Due to grassroots efforts the program has been steadily growing and the organization would like to expand its efforts through the creation of a centralized Food HUB and Food Bank, which would serve the entire island of Molokai. This facility would also become the headquarters of Sust’āinable Molokai, which for ten years has led programs related to a variety of environmental and social issues such as food sovereignty, renewable energy, climate change and community ownership of land. This project would allow students to support the planning and creation of this facility, which will be an important gathering place for cultural, community and ʻohana gathering and learning.
Theoretical Justification, Social Benefit, or Significance:
The Island of Molokai has a population of approximately 7,500 of which 84% belong to socially disadvantaged racial or ethnic backgrounds: 63% identify as Native Hawaiian/Other Pacific Islander (“NH/OPI”) or part-NH/OPI and 48% identify as Asian or part-Asian. The USDA Economic Research Service also considers about 90% of the island as Low Income and Low Access. This means that many residents require some level of food assistance and the pandemic has only increased this need. Molokai also faces unique challenges in distributing food because they are only one of the Hawaiian Islands that does not already have a dedicated food hub and food bank facilities. Instead Sust’āinable Molokai must run their activities from several small facilities located in multiple areas with only limited access to the resources they need such as refrigerators. Therefore, the creation of a centralized Food HUB and Food Bank on the island of Molokai generates significant social benefits by supporting local food production and ensuring that fresh produce and protein is distributed to community members who need it. In other words, this project will increase food security and further efforts towards food sovereignty in Hawai’i.
Specific Activities & Duration:
Students will help with the planning and design phase of this project, which will include a needs assessment, feasibility study, site assessment, conceptual design and programming, and architectural design for a dedicated facility. This project can reasonably be completed within the span of a typical master's project because students will be assisting with existing and ongoing initiatives already being developed by Sust’āinable Molokai.
Integrative Approach:
This project requires the use of a wide range of skills that can be supplied by students from different disciplines such as data visualization and modeling, architectural and landscape design, policy analysis, project evaluation, grant writing. It will also require knowledge of various environmental justice topics and ecological concepts.
Carlina Arango [EJ / EPP]
Benjamin Krueger [ESM]
Taylor Kaili McKenzie [EJ]
Albert Ponce [SS]
Natasha Vatalaro [GDS / SS]
L'Oreal Hawkes-Williams [SS]