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Hawaiʻi Made 2026 Presents

Driving the Future of Food Innovation

4th Annual Hawaiʻi Made Conference

Tuesday, June 23, 2026

Sheraton Waikīkī Beach Resort
2255 Kalākaua Ave
Honolulu, HI 96815

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View the Speakers

Event Schedule

8:15 AM

Registration and Mākeke Opens

9:00 AM

Welcome Remarks

MC, Annalisa Burgos

James Kunane Tokioka, Director, DBEDT

9:05 AM

Opening Remarks

Introducing the framework for the Food & Product Innovation Network.

The Honorable Donovan Dela Cruz, State Senator

9:15 AM

Plenary #1: Food & Product Innovation Network (FPIN)

Turning Hawaiʻi’s most pressing challenges across agriculture, food security, and economic diversification into emerging opportunities.

This session introduces a coordinated value chain framework that strengthens the pathway from learning to commercialization by aligning training programs, small-scale pilot production, and export readiness support. Panelists will demonstrate how this approach connects key stakeholders—including educators, workforce development leaders, industry partners, government agencies, and Hawaiʻi farmers and product manufacturers—to build an integrated ecosystem that expands local production capacity and increases access to regional and global markets.

Moderator: To be determined

Panelists:

  1. ʻĀnela Akana, FPIN Manager
  2. The Honorable Donovan Dela Cruz, State Senator
  3. Kimi Makaiau, Planner, University of Hawaiʻi Community Design Center
  4. Carlos Peñaloza, Chancellor, Leeward Community College

10:00 AM

Turnover

10:05 AM

FPIN Memorandum of Agreement (MOA) Signing Ceremony

The purpose of this MOA is to establish a collaborative framework that defines how State departments and agencies will provide technical expertise, advanced production equipment, toll processing services, and commercialization support for Hawaiʻi producers. Through this MOA, the Parties agree to work together to expand food innovation capacity, improve market access, and strengthen Hawaiʻi’s agricultural and economic resilience.

Signatories:

  1. Department of Business, Economic Development and Tourism (DBEDT)
  2. Agribusiness Development Corporation (ADC)
  3. Business Development and Support Division (BDSD)
  4. Foreign Trade Zone (FTZ)
  5. University of Hawaiʻi System (UH System)
  6. Leeward Community College (LCC)
  7. University of Hawaiʻi Maui College (UHMC)
  8. Honolulu Community College (Honolulu CC)
  9. University of Hawaiʻi Community Design Center (UHCDC)
  10. College of Tropical Agriculture and Human Resources (CTAHR)
  11. Department of Education (DOE)
  12. Department of Health (DOH)
  13. Department of Agriculture and Biosecurity (DAB)
  14. Hawaiʻi Technology Development Corporation (HTDC)
  15. Hawaiʻi Community Development Authority (HCDA)
  16. Department of Labor and Industrial Relations (DLIR)
  17. Department of Transportation (DOT)

10:20 AM

Plenary #2: How Entrepreneurs and Companies Can Start

Discover the educational pathways and entrepreneurial resources that help Hawaiʻi’s small and pilot-scale startups grow.

This session spotlights programs that build career foundations, support young entrepreneurs, and guide early-stage businesses through incubation and commercialization. With a focus on building local capacity, panelists will explore programs that equip entrepreneurs with foundational skills, technical training, and access to opportunities to transition from cottage-scale operations to fully commercial enterprises. Hear from educators, program leaders, and an entrepreneur who advanced through Hawaiʻi’s value-added development pipeline.

Moderator: Parwinder Grewal, Dean, College of Tropical Agriculture and Human Resilience, CTAHR

Panelists:

  • Wanelle Kaneshiro-Erdmann, Director, Department of Education Workforce Development Branch
  • Jina Wye, Founder, Okonokai (graduate of WVAPDC)
  • Denise Yamaguchi, Founder, Young Entrepreneurs Program and the Cottage Industry to Commercial Enterprise Scholarship

11:05 AM

Coffee Break for Networking and Visiting With Exhibitors in Lobby

11:20 AM

Plenary #3: Ensuring Safety, Building Trust: Navigating Hawaiʻi’s Food Regulations

Keeping food safe is essential for protecting consumers and building confidence in Hawaiʻi Made products.

In this session, government and industry experts will break down the regulatory landscape that local producers must navigate—from food safety requirements to processing standards and labeling rules. Panelists will discuss how regulations shape business operations, common challenges faced by emerging and expanding producers, and practical strategies for staying compliant while continuing to innovate. Attendees will leave with a clearer understanding of the tools, resources, and partnerships that can support safe, trusted, and successful food production in Hawaiʻi.

Moderator: Michael Burke, Program Manager, Food and Drug Branch, Department of Health

Panelists:

  • Nina Tanabe, Founder and Principal, Pacific Food Technology
  • Sharon Wages, Food Safety Educator, College of Tropical Agriculture and Human Resilience, CTAHR
  • Hailey Zhou, Product Development Manager, Wahiawā Value-Added Product Development Center

12:05 PM

Lunch Keynote Speaker

From Hawaiʻi to Global Markets: Entrepreneurship, Business Differentiation, and Innovation in the Future of Food.

Lou Cooperhouse, Founder, President & CEO, BlueNalu

1:10 PM

Plenary #4: Commercialization and Shared Facilities

Helping local businesses scale beyond pilot production.

This session provides an overview of how Hawaiʻi is supporting the growth of large-scale food production through shared-use facilities, commercialization programs, and statewide investments in value-added manufacturing. Panelists will discuss the role of state-supported incubation kitchens, aggregation hubs, processing centers, and technical assistance programs. The conversation will highlight how these resources reduce barriers to entry, improve food safety compliance, streamline logistics, and expand market access for Hawaiʻi Made products. Attendees will gain a deeper understanding of how coordinated public sector support can accelerate commercialization and strengthen Hawaiʻi’s capacity for high-volume, locally driven production.

Moderator: Naomi Bluesummers, Wahiawā Value-Added Product Development Center

Panelists:

1:55 PM

Turnover

2:00 PM

Plenary #5: Panel: Financing Options – Private, Public, and Nonprofit Support for Your Growth

Discover the full landscape of financing opportunities available to help your food business grow.

This session brings together experts from private lending, government programs, and nonprofit organizations to demystify funding pathways for entrepreneurs at every stage. Participants will learn what types of capital exist, how to qualify, and which options best align with growth goals—from early-stage support and working capital to equipment financing and expansion funding. Whether you’re scaling production, entering new markets, or strengthening operations, this panel will provide clear guidance on accessing the right financial tools to move your business forward.

Moderator: Keoni Lee, Co-CEO, Hawaiʻi Investment Ready

Panelists:

2:45 PM

Turnover

2:50 PM

Plenary #6: Hawaiʻi Made – Building Brand Value for Hawaiʻi Products

What is the value of the Hawaiʻi Made brand, and how does it support local businesses?

This session explores how the Hawaiʻi Made program elevates the brand value of local manufacturers by promoting authenticity and connection to Hawaiʻi’s unique culture and identity. Panelists will break down the benefits and requirements of the program, share insights on how producers can effectively leverage the designation, and highlight opportunities to strengthen market presence locally and beyond, and harmonize the Hawaiʻi Made brands. Attendees will gain practical guidance on using the Hawaiʻi Made brand to build trust, increase visibility, and differentiate their products in an increasingly competitive marketplace.

Moderator: Patricia Loui, Founder and CEO, Omnitrak

Panelists:

  • Lyle Fujikawa, Hawaiʻi Made program, DBEDT
  • Matthew Greenbaum, Co-CEO, International Shoppes
  • Logan Shiroma, University of Hawaiʻi Community Design Center

3:35 PM

Coffee Break for Networking and Visiting With Exhibitors in Lobby

3:50 PM

Plenary #7: Go-To-Market

Taking your product from concept to customer.

This session brings together industry professionals who help Hawaiʻi food businesses move from early-stage ideas to successful market launches. Panelists will share practical, actionable insights on the essential components of launching a product in today’s competitive landscape— including developing a compelling brand story, choosing the right distribution channels, and crafting marketing strategies that resonate with local and mainland audiences.

Participants will gain a clearer understanding of how to position their products for market readiness, avoid common pitfalls, and identify the resources that support a smooth path to commercialization. Whether you’re preparing your first launch or scaling toward new markets, this panel offers a roadmap to help your Hawaiʻi Made product stand out, grow, and thrive.

Moderator: Meli James, Co-Founder, Mana Up

Panelists:

4:35 PM

Wrap-up and Closing Remarks

Dane Wicker, Deputy Director, DBEDT

4:45 PM

Pau Hana, No-host Bar, Networking and Visiting Exhibitors

5:45 PM

End of Event

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