2024 Noi Hana is Closed!

Awardees will be announced in December 2024

Noi   

to ask for something, request, propose, proposal, apply, move, plea

Hana

work, labor, job, employment, function, practice, perform, behave, do, 

   commit, create, perform, develop, activity, reason, action

This Noi Hana has been created to reflect the values and work of HGFA. The intent is not just a value proposition but a commitment between our organization and yours. We are looking to work with those that believe in the food system that we are striving for. The relationship is reciprocal where we are both working hard, that we know when to give and take, and that our work is not extractive, but additive and benefits the broader community and the future of these islands.  

 Our collaborative work will be grounded in deep listening to the community voices we strive to uplift. Our actions will be intentional. We understand the kuleana (responsibility) that we each carry is a privilege.

And lastly our work will be inclusive. Everyone that is working for a better food system is important and will be treated with respect, kindness and their input will be valued.  We look forward to the connections that will be made for a healthier ʻāina, people and future.

Funding

Hawaiʻi Good Food Alliance has a total of $1.3 Million to provide to Hawaiʻi-based technical assistance providers under this initiative

Applicants may apply for up to $100,000 per year for 1-3 year projects; projects that are 1.5 or 2.5 years are also eligible

Projects may be designed as Technical Assistance Only Projects (Option 1)

OR

as a Combined Technical Assistance and Business Builder Project (Option 2)

Application & Timeline

Application & Award Timeline

  • Opens: September 23, 2024

  • Closes: November 8, 2024, by 5:00 pm Hawaiʻi Standard Time

  • Award Announcements: December 2024

  • Award Period Start Date: January 2025

    • Projects can be for 1-3 year periods

    • Projects must start January 2025

    • All projects must end no later than December 31, 2027

Eligibility

Eligible Applicant Types

  • Individual agricultural producers or processors, or groups of producers and processors engaged in activities that support the local and regional food supply chain. These entities must be applying to provide technical assistance to a client group (e.g., post-harvest processing education to producers selling through a co-op).

  • Nonprofit entities engaged in the provision of technical assistance to businesses operating in the middle of the supply chain, including  processing, aggregation, or distribution of agricultural products. These organizations must operate primarily for the benefit of local and regional producers.

  • For-profit businesses engaged in middle of the supply chain activities, including processing, aggregation, or distribution of agricultural products. These entities must be applying to provide technical assistance to a client group (e.g., post-harvest processing education to producers selling through a co-op).

  • Local government entities and tribal governments engaged in the provision of technical assistance to businesses operating in the middle of the supply chain, including  processing, aggregation, or distribution of agricultural products.

  • Schools, universities, hospitals, and other institutions that collaborate with producers to provide technical assistance in post-harvest activities, including processing, aggregation, or distribution of agricultural products.

During the application window, the Hawaiʻi RFBC will conduct statewide outreach to promote the Noi Hana grant opportunity, ensuring broad awareness and participation across Hawaiʻi.

Hawaiʻi RFBC staff will be available to answer questions regarding application requirements, providing clarifications and guidance on what is needed for a successful submission.

However, staff cannot assist in the actual writing of project applications. Applicants are encouraged to take advantage of this support & the below information to ensure their proposals meet all necessary criteria and are submitted correctly.

Additional Requirements

Domestic Ownership: All applicant businesses and organizations must be domestically owned.

Location: Applicants’ facilities must be physically located within the State of Hawaiʻi.

Supply Chain Focus: Eligible technical assistance activities must be focused on the middle of the food supply chain, defined as the stages after the production of agricultural products but before the products are sold to consumers. This includes processing, aggregation, and distribution. Grant funds cannot be used to support technical assistance in agricultural production, however technical assistance in food safety is allowed where it expands access to markets.

Values & Priorities

Values

    • There is a desire for local, nutritious, culturally-relevant foods to be prioritized and accessible to all communities across Hawaiʻi.

    • The goal is for local food to be something celebrated and preferred at family gatherings and community events.

    • It starts with education and awareness building around growing, harvesting, and cooking local varieties.

    • We also need to address building robust food aggregation and distribution systems to help integrate and scale the outputs of small/local producers.

    • Small farms (<5 acres) may need assistance to become more economically viable, especially those growing indigenous crops and utilizing indigenous practices. 

    • Sharing information on best practices, production planning templates, pricing and market data, etc. would facilitate farm economic viability.

    • There is the need for increased access to land for farming, and connecting to the ʻāina among young Hawaiians.

    • Increased funding and financial capital is needed for businesses to grow, as well as technical assistance in farm and food business financing.

    • A centralized clearinghouse for information, technical resources, and the sharing of challenges and opportunities could facilitate local food system coordination.

    • Farm and food businesses need assistance accessing grants and funding, either through technical assistance, reduced bureaucracy, or alternate distribution channels to reach those normally left out of traditional grant structures and opportunities.

    • Solutions should be grounded in indigenous worldviews and practices, from farming approaches to economic frameworks.

    • Need to re-orient institutional technical assistance and funding programs to better support indigenous practitioners and producers.

    • Develop value-based models based on the generational knowledge and experience held by Hawaiʻi’s communities, which should anchor food system transformation efforts.

    • Uplifting the voices and leadership of community groups, rather than prescribing top-down solutions.

    • Staying humble to what the local community identifies as needs and priorities.

    • Promote hiring of local community members for farm and food system jobs.

    • Support agricultural businesses that are connected to their history and community, listen to community stories of food and agriculture to build the future, regenerate and improve soil, water, air, energy, and seed quality for the long-term.

    • Heal social, cultural, and spiritual connections among people, food, and land; respect historical context while working to undo the effects of colonialism and racism.

Priority Program Areas

  1. Food production (focused on post-harvest activities and connecting to markets)

  2. Aggregation

  3. Access to finance

  4. Develop markets and expand market access

  5. Distribution and transportation

  6. Value added processing & development 

Scoring Criteria

    • Demonstrate strong alignment with all four shared objectives:

      • Increase access to local, nutritious, and culturally-relevant food for all communities

      • Strengthen viability and sustainability of local food producers and practitioners

      • Expand partnerships and networks across the food system that drive systemic change

      • Shift power dynamics and narratives to center indigenous voices, knowledge, and practices

    • Show clear embodiment of RFBC values throughout the proposal:

      • Ensuring Community Access to Local Food

      • Providing Support Services for Hawaiʻi Food Producers and Practitioners

      • Centering Indigenous Voices and Perspectives

    • Identify and directly address one or multiple prioritized activities

    • Serve a substantial number of individuals, businesses, or partnerships

    • Define a specific and significant geographic scope of impact

    • Demonstrate potential for meaningful business growth or community impact

    • Clearly define and measure success/impact

    • Clearly identify, target, and demonstrate potential to support underserved producers, businesses, and communities

    • Ensure cultural relevance and appropriateness of the project for target communities

    • Show a deep understanding of community needs and challenges

    • Provide specific examples of strong, meaningful collaborations that contribute to the project's success

    • Actively seek and engage in partnerships or create new ones where none exist

    • Show how the project contributes to the development of Hawaiʻi's food systems

    • Actively seeking and engaging in partnerships rather than working in isolation by working groups or networks, or creating new where none exist

    • Facilitate resource sharing, collaboration, and reduce overlaps

    • Present a well-justified budget that aligns closely with project activities and goals

    • Demonstrate cost-effectiveness and efficient use of funds to achieve maximum impact

    • Provide a clear, realistic, and achievable project plan and timeline

    • Show strong organizational capacity, experience, and resources to successfully implement the project

    • Present a viable plan for sustainability beyond the grant period

Ready to Apply?

Submission Procedures

  • Applications must be submitted through the RFBC Hawaiʻi Google Form ————>

  • Ensure all required documents are uploaded and application is submitted by the deadline, 5:00 pm HST on November 8, 2024.

    If you require an alternative submission method, please contact Tanner Keys by October 14, 2024, with your request (tanner@hawaiigoodfoodalliance.org).

  • Projects may be designed as Technical Assistance Only Projects (Option 1) or as a Combined Technical Assistance and Business Builder Project (Option 2) - as described in the Noi Hana (RFP).

Questions?

contact us at rfbc@hawaiigoodfoodalliance.org

Application Resources