The Kumuwaiwai Center for Sustainability and the Service Center’s Aloha ‘Aina initiative encourages students to participate in sustainability and have a profound impact on the wider world
Sustainability has become a guiding principle for individuals who want to embrace ethical farming, volunteering and service projects, said Kihei Nahale-a. He said these practices benefit not only the environment but also the communities around them.
“We are all part of this world,” said Nahale-a, the sustainability and education program manager at BYU–Hawaii’s Kumuwaiwai Center for Sustainability. “So whatever art you do, whatever science you do, whatever social sciences you do, you have a role in sustainability, and that is the point,” he said.
Nahale-a said one of the Kumuwaiwai Center’s goals is to learn how people, especially those from the Pacific Rim, Oceania and Asia, sustain themselves in their environments and address unique regional challenges. “We want to reset, educate and be better-informed leaders when we return to those places and provide good sustainable outcomes,” Nahale-a said.
According to Nahale-a, the Center has actively worked to reestablish the garden system at BYUH. Voluntourism, a concept the Kumuwaiwai Center adopted, involves working with students, clubs and academic departments to enhance sustainability awareness through its specific educational focus.
Understanding ancestral practices and appreciating the gifts of the land, Nahale-a explained, is crucial. Gardens are places for people to reconnect with the basics of human existence, Nahale-a said.
Born and raised in Hawaii, Nahale-a expressed excitement about growing sustainability systems and said he focuses on the collection of native varieties of taro, traditional medicinal practices and the significance of language in preserving traditional practices.
He continued, “The more we can develop and learn how to succeed in these spaces and understand the gifts the land gives us, the more we will utilize them well.” There needs to be a shift, Nahale-a said, from taking from the environment to being reciprocal givers.
Farm to table
Leo Chang, a junior mathematics major from China, reminisced about the days when he worked for the Kumuwaiwai Center. “We grew a variety of fruits and vegetables, offering fresh coconut juice, bananas, papayas and eggs to students in exchange for just 30 minutes of volunteering. It was a wonderful way to connect with nature and the community,” he shared.
According to Chang, the Center is known for its organic produce, including guava, avocado and macadamia nuts. One of the farm’s sustainable practices involved repurposing food and food waste from the cafeteria to feed animals, he said. Chang also highlighted the farm’s use of hydroponics farming, a planting technique to nurture plants without the use of standard soil by using a water-based nutrition solution.
Chang added, “The farm used to be a place for fixing cars and bicycles. Locals and students would come together to work on their vehicles, creating a unique space for collaboration and community engagement.”
Aloha ‘Aina
Liahona Moleni, a student assistant at the Service Center and a senior majoring in social work from Utah, said the Service Center encourages students to participate in sustainability through its Aloha ‘Aina initiative, which is an environmental service project. She said, “Aloha ‘Aina has been an integral part of our campus for decades. It’s not just a school initiative but a cultural heritage. It’s a service tradition that connects us to the land and its people.”
She reflected on the transformative impact of Aloha ‘Aina and said, “Every time we organize this event, students come expecting to work in the mud, but they leave with a greater appreciation for the land and each other. I think it’s more than just labor, but an opportunity for personal growth and connection.”
Moleni said Aloha ‘Aina means “love for the land” in Hawaiian. “There are no specific requirements to participate,” she said, “except the ability to engage in physical work.” She said the projects vary from beach cleanups to pulling weeds and planting, depending on the chosen location and the specific needs of their partner organizations. “We have conducted Aloha ‘Aina at various locations, including the Kumuwaiwai Center for Sustainability, the Polynesian Cultural Center and other collaborating partners. We are excited to be heading to Waimea Valley this semester,” Moleni shared.
She encouraged anyone interested in these service projects to learn about the land around them. Each service event lasts for about an hour and a half to two hours, making it accessible for busy students, she said. Highlighting the university’s commitment to community service, Moleni said BYUH requires all clubs to do a service project every semester. She said Vietnam Club, Tonga Club, Samoa Club and Fiji Club, among others, have been active participants, choosing projects that align with their interests.
