The inaugural class of Hawai‘i Community College’s new butchery course at the Kō Education Center in Honoka‘a celebrated their graduation this week, marking a historic milestone as the first program of its kind in the state. This groundbreaking course represents a significant step forward in strengthening Hawai‘i’s local food systems by preparing a new generation of skilled professionals in sustainable meat processing.

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University of Hawaiʻi President Wendy Hensel visited the Hawaiʻi Community College Manono campus in Hilo, the Hawaiʻi CC Kō Education Center in Honokaʻa and Hawaiʻi CC–Pālamanui in Kona during a two-day trip to Hawaiʻi Island on February 24 and 25. The trip was part of Hensel’s tour of UH’s 10 campuses and five education centers in her first 90 days in office.

The Hawaiʻi CC visits included campus tours, open forums and meetings with students, faculty, staff and community members.

Hawai‘i Community College is making a lasting impact on sustainable agriculture in Hawai‘i through its pioneering use of Korean natural farming (KNF). Since 2016, the college’s agriculture program has trained students in KNF techniques, producing nearly 100 graduates, some of whom are now actively revitalizing Hawai‘i’s farmlands with environmentally friendly methods.