natuRe waikiki is a farm-to-table restaurant in Honolulu, Hawaii with a deep respect for our planet, and for life that lives on land and in the oceans.
Sustainability drives everything they do.
This is what #SupportLocal means to them and why.
Nae Ogawa, natuRe waikiki
Owner and Executive Chef Nae Ogawa started with this question: “As a chef, how can I make an impact on the global climate crises?”
Portabella mushrooms, Small Kine Farm
Her answer – make sustainable choices on:
- ingredients
- supplies
- waste
"Our OHANA" (source: natuRe waikiki website)
A big part of that is sourcing local. Buying from Hawaiian farms and fisheries supports local communities and reduces transportation waste. Choosing organic reduces impact on farm land. Even their dishes are made by a local pottery company!
- Rose Veal: Mahiki Ranch
- Venison: Maui Nui Venison
- Pork: Pono Pork
- Fish:
- Abalone: Big Island Abalone
- Vegetables:
- Kahumana Organic Farm
- Thrive Farm
- Mari’s Garden
- Small Kine Farm
- Cheese: Sweet Land Farms
- Plateware: Kuhn’s Pottery
They also tell great stories! Their social media feeds are full of posts about how their ingredients are produced, where they come from, and where it ends up on their plates.
Why is this important?
- It shows strongly that #SupportLocal is a non-negotiable way of life for them, and something their customers with similar values can identify with.
- It uplifts their local suppliers by creating awareness and giving them frequent shout outs for being part of a sustainable local economy.
Local octopus (tako) served with pomme purée, local tomato confit, chimichurri, anchovy aioli
We love how natuRe waikiki uses their buying power and their voice to support other local small businesses! Stop by the next time you’re in Honolulu and give them your support!