Mahi Pono determined to help Hawaii become more sustainable

Kainoa Carlson sat down with Chef Roy Yamaguchi and Mahi Pono Chief Operating Officer Shan Tsutsui for a conversation about their vision for the Valley Isle.

Sponsored by Mahi Pono

Mahi Pono is taking bold and positive steps to make the community of Maui stronger and sustainable.

The local Maui farming company owns and operates approximately 41,000 acres of agricultural land in Central Maui. Since taking over stewardship of the vacant sugarcane land in 2018, Mahi Pono has been working to transform the land into a thriving hub of diversified agriculture. Mahi Pono’s goal is to reduce the need for imported food and to help Maui and our state achieve food security.

Mahi Pono’s locally-grown produce is sold under the Maui Harvest label and can be found at Foodland, Times, Don Quijote, Tamura’s Market and Longs.

In June, Mahi Pono launched the Chefs’ Corner project on two-acres with five quarter-acre farm plots – providing five chefs, include Chef Roy Yamaguchi, an opportunity to personally curate and steward what is grown and harvested for their restaurants. Chef Roy Yamaguchi’s crop selection includes yellow squash, sweet onions, green beans, watercress, assorted microgreens, shiso, daikon, fennel bulbs, leeks, baby bok choy, and zucchini.

Chefs will have the first opportunity to purchase all of the produce grown and harvested from their Mahi Pono Chefs’ Corner plots. Any surplus will be sold under Mahi Pono’s’ Maui Harvest label.

Look for Maui Harvest products in a store near you or www.MahiPono.com to learn more. You can also follow them on Instagram and Facebook @mahipono