Driving the Future of Food Innovation
Tuesday, June 23, 2026
Sheraton Waikīkī Beach Resort
2255 Kalākaua Ave
Honolulu, HI 96815
Who Should Attend?
- Entrepreneurs starting in food manufacturing and value-added production
- Food and beverage manufacturers
- Distributors and retailers
- Marketers and agencies
- Nonprofit support organizations
- Government officials
Event Schedule
8:00 AM
Registration and Mākeke Opens
8:30 AM
Welcome Remarks
MC, Annalisa Burgos
Oli, Roth Puahala, Office of the Senate President
James Kunane Tokioka, Director, Department of Business, Economic Development & Tourism (DBEDT)
8:35 AM
Opening Remarks
Introducing the framework for the Food & Product Innovation Network.
The Honorable Donovan Dela Cruz, State Senator
8:45 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: The Honorable Donovan Dela Cruz, State Senator
Panelists:
- Kimi Makaiau, Senior Research Associate, University of Hawaiʻi Community Design Center (UHCDC)
- Carlos Peñaloza, Chancellor, Leeward Community College (LCC)
- Grant Verry, Ecosystem Builder
- Dane Wicker, Deputy Director, Department of Business, Economic Development & Tourism (DBEDT)
9:30 AM
Turnover
9:35 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.
Moderator, ʻĀnela Akana, FPIN Manager, Agribusiness Development Corporation
Signatories:
- Department of Business, Economic Development and Tourism (DBEDT)
- Agribusiness Development Corporation (ADC)
- Hawaiʻi Technology Development Corporation (HTDC)
- Hawaiʻi Community Development Authority (HCDA)
- University of Hawaiʻi System (UH System)
- College of Tropical Agriculture and Human Resources (CTAHR)
- University of Hawaiʻi Community College System (UHCC)
- Department of Education (DOE)
- Department of Health (DOH)
- Department of Agriculture and Biosecurity (DAB)
- Department of Labor and Industrial Relations (DLIR)
- Department of Transportation (DOT)
- Department of the Attorney General (AG)
- Hawaiʻi Farm Bureau (HFB)
- Hawaiʻi Ag & Culinary Alliance (HACA)
- Hawaiʻi Agricultural Foundation (HAF)
- International Shoppes (iShoppes)
- Norwegian Cruise Line (NCL)
- HMSHost
- Kyo-ya Hotels & Resorts
10:05 AM
Turnover
10:10 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: Catherine Chan, Professor of Natural Resource and Environmental Management, College of Tropical Agriculture and Human Resilience (CTAHR)
Panelists:
- Wanelle Kaneshiro-Erdmann, Director, Workforce Development Branch, Department of Education (DOE)
- Jina Wye, Founder, Okonokai
- Denise Yamaguchi, CEO, Hawaiʻi Ag & Culinary Alliance & Executive Director, Hawaiʻi Agricultural Foundation (HAF)
10:55 AM
Coffee Break for Networking and Visiting With Exhibitors in Lobby
11:10 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 (DOH)
Panelists:
- Nina Ann 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 (WVAPDC)
12:00 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
In today’s marketplace, breakthrough technologies and standout product features are no longer sources of lasting competitive advantage – they’re simply the baseline. In this keynote, entrepreneur and food‑industry innovator Lou Cooperhouse examines how the fundamentals of building a successful company have transformed over the past decade. Attendees will gain practical, actionable insights for creating businesses that sustain growth, attract investment, and deliver long‑term value.
1:15 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, Operations Coordinator, Wahiawā Value-Added Product Development Center (WVAPDC)
Panelists:
- Poni Askew, Co-founder of Hawaiian Vinegar & Spice Company
- Lou Cooperhouse, Founder, President & CEO, BlueNalu
- Karen Hanada, Maui Food Innovation Center (MFIC)
- Dane Wicker, Deputy Director, Department of Business, Economic Development & Tourism (DBEDT)
2:00 PM
Turnover
2:05 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:
- Wayne Layugan, Program Manager, Manufacturing Assistance Program (MAP), Hawaiʻi Technology Development Corporation (HTDC)
- Amanda Shaw, Hawaiʻi Statewide Food Systems Coordinator, Agriculture Stewardship Hawaiʻi
- Susan Utsugi, Group Senior Vice President, Central Pacific Bank
2:50 PM
Coffee Break for Networking and Visiting With Exhibitors in Lobby
3:05 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:
- Rick Cohen, Measurement Standards Program Manager, Department of Agriculture and Biosecurity (DAB)
- Lyle Fujikawa, Hawaiʻi Made Program, Department of Business, Economic Development & Tourism (DBEDT)
- Matthew Greenbaum, Co-CEO, International Shoppes
- Logan Shiroma, University of Hawaiʻi Community Design Center (UHCDC)
3:55 PM
Turnover
4:00 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:
- Scott Halpern, Co-CEO, International Shoppes
- Jared Nakama, Director of Logistics, Hawaiʻi Foodservice Alliance
- Matthew Nguyen, Head of Business Development, Amazon Air Cargo
- Brian Suzuki, President, Hawaiʻi Air Cargo
- Dale Wright, Vice Chair, Hawaiʻi Pacific Export Council (HPEC)
5:00 PM
Wrap-up and Closing Remarks
Dane Wicker, Deputy Director, Department of Business, Economic Development & Tourism (DBEDT)