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“Spaces in Between”
Practicing
Progressing
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 foods | Local and healthy food options available at some institutions and outlets | Creates 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/organizations | Target # 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 sourced | At least 50% of institutions food procurement is locally sources | Community 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 system | Community 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 |
