Percentage breakdown of discards captured for zero waste effort

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CTAHR Food Safety
2013 Taste of the Hawaiian Range

Paniolo Lingo


braided rawhide rigging of the "Hawaiian tree" cowboy saddle

2013 Mealani's Taste of the Hawaiian Range and Agriculture Festival

The 18th annual Mealani’s Taste of the Hawaiian Range at Hilton Waikoloa Village proved to over 2100 attendees that pasture-raised beef tastes good and can be used to make a wide assortment of satisfying dishes.

2013 Event Highlights:

• 35 Culinary Stations with some doing two offerings
• 36 Ag Product/Educational Booths
• 94 Hawai‘i Community College culinary students and instructors
• 636-pound pumpkin grown from composted kitchen scraps by Recycle Hawaii

Attendees raved about their fave “tastes” on Facebook, including the Honey Ginger Ale. We also share a recipe using local sweet potatoes.
• Honey Ginger Ale
• Purple Sweet Potato Fries

Recycle Hawaii also helped with the event’s zero waste effort. Attendees discarded their compostable serving ware and leftovers at 15 waste stations, UCCCoffeassisted by students at Kanu o Ka ‘Aina School. According to coordinator Kristine Kubat, everything recovered got recycled, redeemed or composted—nothing was taken to the landfill.

Dr. Norman Arancon of the University of Hawai‘i, reports total waste (discards captured) was 2,852 pounds, of which 49.2% were compostables, 8.8% were HI-5, 6.1% were mixed recyclables and 35.9% were food wastes (see graph).

Mahalo to the many others who helped make Taste a success! With a mission to provide a venue for sustainable agricultural education and support of locally produced ag products, Mealani’s Taste of the Hawaiian Range is rooted in small business participation, sponsorship and in-kind donations. Find a list of the 2013 supporters, details on the Mealani Research Station—where Taste began—plus where to get pasture-raised beef on the Big Isle AND recipes.