Health

Hawaii Health Systems Corporation Oahu Region Taking a Leadership Role in Changing the Way Food is Perceived and Prepared by State Institutions

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Fresh fruit grown in Hawaii


HONOLULU (PRWEB)

Hawaii Health Systems Corporation (HHSC) Oahu Region announces a new dietary initiative to advance the farm-to-state program championed by State Senate President Ronald Kouchi. As part of the broad effort, the initiative will support the growth of Hawaii’s economy by creating markets for local farmers. In addition to local food sourcing, the initiative will expand service to meet the food needs of Oahu’s people, provide advanced skills training for HHSC Oahu Region dietary staff, and refine menus to improve the quality of life for residents of Leahi and Maluhia.

HHSC Oahu Region serves the daily food needs of more than 250 people. The facilities operate at maximum in -house capacity for residents and adult day health participants. Additionally, Leahi and Maluhia provide home delivery meals through the Meals on Wheels program. To increase service and food quality, the program will focus on opportunities to reduce costs through waste reduction strategies and streamlined kitchen operational processes.

“Our focused attention is set on being the premier community resource for nutritious, quality meals serving vulnerable populations” says Derek Akiyoshi, CEO. “The right foods can transform one’s outlook and approach to life. With locally grown, culturally relevant meals we can bring joy and vigor to the people we serve. The happier our customers are, the better their health and subsequent good mood.” Akiyoshi adds.

This program centers on taking care of Hawaii’s people and environment. Being so geographically isolated, the food supply in Hawaii is heavily reliant on imported goods and estimates are that between 85-90% of food products in Hawaii come from the U.S. mainland. The food supply in Hawaii is therefore significantly vulnerable to any disruption in regular shipments as well as reliant on canned, processed, and packaged goods. While challenging, some of these issues can be addressed by supporting local farmers and food producers.

Beyond Green Sustainable Food Partners, a Chicago-based consulting firm, will support HHSC Oahu Region by offering guidance and assistance addressing program needs. Eric Grebe, communications coordinator for the project explains, “Through intentional listening to what the residents, participants, caregivers, cooks, staff, and community want, we will facilitate making the goals a reality. People enjoy and come together over meals. There is perhaps no greater unifying force than delicious cooking.”

About Beyond Green Sustainable Food Partners

Beyond Green Sustainable Food Partners is a consulting and foodservice company that promotes scratch-cooked foods, local sourcing, and zero-waste. Founded by chef and “eco-preneur” Greg Christian, their consulting services offer customizable and measurable strategies that offset the costs of increasing quality and environmental stewardship across food, waste, energy, water, and community for institutional kitchens. Their team is devoted to client success and is pleased to provide tools that help others contribute to a healthier, cleaner, and more efficient food system while connecting with the communities they serve. In the greater Chicago area, they operate a zero-waste foodservice company that provides local school lunches based upon fresh, scratch cooked foods that kids love. To learn more about Beyond Green Partners, please visit http://www.beyondgreenpartners.com.

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