HFGA Examples of Whole Measurements

Nā Manaʻo Nui Whole Measure Category and Descriptions

Justice, Fairness & Thriving Local Economies

Strong Communities & Healthy People

Vibrant Farms & Sustainable Ecosystems

Pilinahā, Cultural Connections

Rating Scale/Rubric

Hakahaka/ Hemahema

“Spaces in Between”

Hoʻomaʻamaʻa

Practicing

Holomua

Progressing

Hoʻokō

Fulfilling

Justice, Fairness & Thriving Local Economies
Hakahaka/
Hemahema
“Spaces in Between”
Hoʻomaʻamaʻa
Practicing
Holomua
Progressing
Hoʻokō
Fulfilling
Potential Indicators (State- PAN & Ag Plan; HGFA)
Baseline Measurements
Ensures access for all community members to fresh healthy, affordable, and culturally appropriate food.Community has limited or no access to fresh, affordable, healthy foodsLocal and healthy food options available at some institutions and outletsCreates change in the community that increases local and healthy food options Creates change in the community that increases local and healthy food options

Ex:* Roots KKV opens cultural food hub in underserved area
Addresses all the barriers to access to fresh, health, affordable across multiple institutions/outlets/organizationsTarget # of food outlets that participate in a statewide healthy food incentive program (State PAN Plan)

Statewide policies to increase access to healthy food and/or decrease access to unhealthy food/beverages (State PAN Plan)
Promotes food and nutrition security; prioritizing local and organic foods first (quantified by % food and relationship with growers)< 10% local and/or organic produce available


No relationship with growers/producers
< 25 % local and/or organic produce available


Developing relationship with local growers/producers
50:50 Mix of local and/or organic and non-local produce available

Connection between growers/producers and market established
Only local grown and/or organic produce sold and used in programs

Mutually beneficial relationship between growers/producers and market is thriving
Target # of Food Banks that adopt guidelines for healthy food donations and purchase of healthy food: 6 foodbanks (State PAN Plan)

# of Institutions assisted by HGFA to improve local procurement & processing? practices (short term)

Ensures that schools and other institutions serve healthy and delicious meals to all and gives preference to purchasing food from local farms
Schools and institutions do not incorporate locally sourced food < 20% of institutions food procurement is locally sourcedAt least 50% of institutions food procurement is locally sourcesCommunity processes and utilizes local foods for individuals, families, schools and institutions.# of institutions who begin or increase purchasing local food (medium-term)
Promotes hiring of local community members for farm and food system jobs.Work force hiring predominately from out of state. Less than 25% management positions come from community

25-50% of workforce including management come from community

50- 75% of workforce, including management come from community
Hires and invests in the advancement of comm members, including management positions

# of individuals who experience food insecurity
healthy food access coalition coordinator(s) in each county (State PAN plan)

Capacity for communities to process local foods (i.e., certified kitchens)
Promotes diversified local and regional agricultural businesses (farm and food-based) that are sustainable, connected to their history and community, and support a healthy food systemCommunity does not have the capacity to process or utilize local foods for individuals, families, schools and institutions.

Significant barriers to own land and businesses for the community
Local ag businesses identified and at beginning stages of providing food for use in the community.


Barriers (historical & community-specific) identified and programs emerging to support land and business ownership

Helps make local products available to local comm. Provides education on source/supplier.


Opportunities that address historical & community-specific barriers to own land and business are available to the community. Programs available to support land and business acquisition.
Helps make local products utilized by local comm.
Provides education on source/supplier.


Opportunities that address historical & community-specific barriers to own land and business are utilized by community
Programs are well utilized to support land and business acquisition.
** Sufficient and diverse opportunities exist for a variety of small business owners to operate and own their own businesses and co-ops
Join us on June 22 @ 9am

Cultural Health & Healing

A Food is Medicine Education Workshop

for Physicians, Nurses and Dieticians