Huliau Environmental Leadership Camp
July 11-14th, 2015
[easy-instagram tag=’huliaueatlocal’ limit=10 template=’horizontal’ caption_hashtags=false caption_char_limit = 0]
In July 2015, nine high school students participated in our first Huliau Environmental Leadership Camp organized by two Huliau alumni who are now studying environmental science in college. In 2013, these two alumni participated in the Maui Eat Local Project which was a Maui Huliau program in which seven students attempted to eat only 100% locally grown food while making a film about their journey (see their film here). This experience inspired them to create a similar sustainable living experience for local high school students centering around zero-waste practices and eating locally. With the guidance of our Executive Director, they also expanded the program to cover local environmental issues beyond agriculture. The program was so inspiring that we hope to make it an annual alumni-organized summer program!
The first day of the program started off at Nohoʻana Farm in Waikapū. While there, students participated in the making of paʻi ʻai. This included the harvesting, cleaning, cooking, and pounding of taro. As it neared lunch time, they learned about water usage on Maui and conducted their own water testing experiments to gather data about the differences between stream and loʻi water. We ended our time here with a refreshing dip in the stream after cleaning weeds and invasive plants from the loʻi.
I
n the afternoon, the group visited Kahanu ‘Aina Greens in Wailuku. Here students learned about urban farming and the techniques used to grow an abundance of food in a small spaces. Other important farming practices, such as composting, were introduced while they got an inside look of the farm’s efficient “U-turn” structure.
On the second day of camp we headed out to Lahaina 
for a Blue ‘Aina reef cleanup and snorkeling excursion with Trilogy. Equipped with snorkeling gear and wonderful weather, they spent half the day exploring coral reefs and picking up any trash floating in the ocean. Later, marine expert Liz Foote shared her knowledge about protecting coral reefs and their vital role in marine ecosystems.
After lunch, students talked with ʻEkolu Lindsay of Polanui Hui. He educated them on the Polanui Community Managed Marine Area as well as his recent voyage on the Hawaiian sailing canoe, Hikianalia. Nearing the end of the day, we made a final stop at Simplifresh Farm in Lahaina. Students planted their very own ʻulu tree and harvested fresh tomatoes for dinner.
On the third morning of camp we visited local coconut farmer Ryan Burden for breakfast. He taught students different ways to eat and utilize coconuts while also preparing fresh coconut milk and cream.
After lunch, the group headed down to Maui College. Sarah McLane gave a presentation about the uses of GIS and led students in collecting data and mapping the locations of native plants on campus.
We ended the day with a presentation on energy production and building energy efficiency with the Sustainable Living Institute of Maui followed by a campus tour.
On the last day of camp we started our day at Kula Bees Farm. Students got a personal experience seeing the bees up close and looking at them through an observation hive. The Damon’s shared about the bees’ critical role in agriculture and dynamics of the hive and honey production. During a quick farm tour, students met other livestock such as goats, chickens, and cows.
Next 
on the agenda was visiting the Greenleaf Farm in Kula. Here they learned about organic farming and aquaponics. Students were also introduced to the WOOFER program and got yet another glimpse of farm life through various farm work activities. We shared out last local meal here using fresh produce from the Greenleaf farm.
Nearing the end of the program, students came together to volunteer at Ka Hale A Ke Ola Resource Center community garden. With hard work students worked with elementary school students to complete multiple jobs and ended the program with happy and healthy smiles!
100% Locally Grown Meals!
Eating local = less waste!
During the program the 12 total participants generated only one small bag of trash, one box of recycling, and a lot of compost!
This program is made possible by generous donations from the Johnson ʻOhana Charitable Foundation and Susan Bradford, and the contributions of our community partners:
Mana Foods, Maui Bees LLC, Greenleaf Farm, Kahanu ʻĀina Greens, Nohoʻana Farm, SimpliFresh Farms, Kupa’a Farms, Kumu Farms, Haleakalā Ranch, Maui Cattle Company, Maui Breadfruit Company/Pono Pies, Kula Fields, Trilogy Excursions, Sustainable Living Institute of Maui, Polanui Hiu, Grow the Change, Liz Foote and Ryan Burden.
