The availability of locally produced foods plays an important role in food security, resilience, and cultural preservation in the U.S.-Affiliated Pacific Region (USAPR). CHL’s recent study, Availability of Locally Produced Foods in the Children’s Healthy Living Center’s Food Cost Survey for the United States Affiliated Region (2025 Butel et al.), published in the Hawaii Journal of Health and Social Welfare (HJHSW), sheds light on the challenges and opportunities surrounding food access in these jurisdictions.
To understand the significance of these findings, Dr. Jeannie Butel provided insights into the research, key takeaways, and how policymakers and communities can use this information to strengthen local food systems.
Understanding Food Availability in the Pacific
The study builds on previous work by CHL, which conducted its first Food Cost Survey (FCS) in 2014 across USAPR jurisdictions. The survey was based on the USDA Thrifty Food Plan list found in the Community Food Security Assessment Toolkit (CFSAT). However, one key question remained unanswered: How many of these food items were locally produced?
“When we repeated the CHL FCS survey in 2019, we decided to collect additional information on what food items were available in stores and what items were locally produced,” Dr. Butel explained.
One of the study’s key findings was that food availability varied across jurisdictions. “Alaska and Hawaiʻi had most of the food items available, while the more distant jurisdictions had more missing items,” Dr. Butel noted. “However, when looking at availability by community, all jurisdictions [including Alaska and Hawaiʻi] had more missing items.”
Challenges in Expanding Local Food Production
The study found that the presence of locally produced food was limited across all jurisdictions. However, Dr. Butel pointed out that the survey itself might not fully reflect the availability of local foods, as it included items that are not typically grown in the region (such as apples and peaches) while excluding some locally grown fruits and vegetables.
Beyond survey limitations, there are systemic barriers to expanding local food production. “Limited manufacturing capabilities and challenges in transporting goods from farms and ports to food outlets impact availability,” Dr. Butel explained.
The Bigger Picture: Food Security and Resilience
These findings underscore the region’s reliance on imported food, making it vulnerable to supply chain disruptions. “Over 85% of the region’s food is imported, and COVID-19 highlighted the weaknesses in our food supply,” the lead author emphasized. “Increasing the amount of food produced in the jurisdictions would enhance resiliency and provide fresh, nutritious food to our communities.”
Pathways to Food Sustainability
The study offers valuable insights that policymakers and community leaders can use to strengthen local food systems. “Policymakers can use this research to advocate for investments in local food production and infrastructure to increase value-added products,” she suggested. “Community leaders could use this research to promote the inclusion of more local foods in food outlets. Additionally, integrating local foods into the USDA Food Central database would help in understanding the nutrients of these foods.”
What’s Next?
The work doesn’t stop here. The CHL Food System Grant is currently exploring the role of locally produced foods in nutrition security and resilience. Additionally, the newly launched Pacific Nutrition Hub aims to incorporate local foods into community nutrition programs.
As Pacific communities navigate ongoing food security challenges, research like this provides a roadmap for strengthening local food systems, preserving cultural food practices, and building resilience for the future.