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2016FallSymposiumURCreativityEngagement has ended
Tuesday, December 6 • 8:00am - 8:20am
Response To The Impacts Of Climate Change On Hawaiian Food Systems

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Food production in Hawaii does not have the capacity to supply the state’s growing demand for nutrients. The discrepancy between demand and local production is so vast that Hawaii imports 92% of all the food consumed by residents and visitors of the islands. In conjunction with Hawaii’s globalized trade economy, the environmental limits on local food production generate regionally specific consequences. Oceanic transportation is a key factor influencing food prices and accessibility. The cost of transporting perishable food will increase with the global mean temperature, and supply will be disrupted by the increased frequency of extreme weather events. Climate change will not only interrupt supply chains, it will also damage agricultural and trade infrastructure. Both the private and public sector will experience rising costs associated with adapting Hawaii’s food system to the changing environment. Government spending will be necessary to renovate the state’s ten major harbors in anticipation of rising sea levels. Looking forward, the focus of the response should be to fortify infrastructure and promote local food production. Tax incentives to subsidize the production of nutritious food staples can promote the agricultural sector and local sales. Hawaiian food production will improve the state’s food resiliency and ability to respond to supply shocks. Although the cost of trade is increasing, food importation cannot be discontinued any time soon. In order to feed Hawaii’s residents, local food production must be heavily supplemented by importation. The true cost that must be considered is food accessibility for the people of Hawaii.

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Tuesday December 6, 2016 8:00am - 8:20am
035 Karpen Hall