One of the proudest moments of our 2025 journey was being selected to pitch at the FEAST Summit, held during the Hawaiʻi Food & Wine Festival at the Sheraton Waikīkī Beach Resort.
The FEAST Summit marked a powerful new chapter for the festival—a full day dedicated to exploring the future of Hawaiʻi’s food systems, agriculture, sustainability, education, and tourism. Bringing together global thought leaders, culinary icons, and local innovators, the summit reinforced something we deeply believe in: food is not just nourishment, it is culture, economy, and connection.
As part of the summit, the Pitch Fest presented by the First Hawaiian Bank Foundation spotlighted Hawaiʻi-based food entrepreneurs who are building value-added products rooted in local agriculture.
We were honored to be one of just three small businesses selected to pitch our plans for growth and local agricultural impact. In that room, we weren’t just pitching a product—we were advocating for a food ecosystem that supports farmers, rewards creativity, and celebrates what makes Hawaiʻi flavors so special.
What made the experience even more meaningful was the caliber of the other businesses we shared the stage with. Each finalist represented a different expression of innovation, sustainability, and cultural respect.
Created on Maui by culinary artist Den Koro and tea master Aloha Lani, Aloha Raw is redefining what conscious eating looks like in Hawaiʻi. Their probiotic-rich condiments and stone-ground chocolate spreads are crafted using vegan, organic, and mostly locally grown ingredients. Prepared in a certified cold kitchen and never heated beyond 117°F, their products preserve nutrients, enzymes, and intention—supporting organic farming, sustainability, and a deeply mindful relationship with food. Their mission to awaken higher consciousness through diet brought a truly holistic perspective to the Pitch Fest stage.
The Pitch Fest winner, SoulSum, captured hearts and judges alike with their artisanal tepache—a naturally fermented pineapple drink rooted in indigenous practices and crafted with Hawaiʻi-grown flavors. Beyond its refreshing, tangy taste, SoulSum addresses a critical issue in Hawaiʻi agriculture: pineapple waste. By rescuing fruit that would otherwise be discarded, fermenting it into a probiotic-rich beverage, and composting all ingredients after use, SoulSum delivers a true zero-waste solution. Their work proves that sustainability, culture, and deliciousness can thrive together, and we couldn’t be more excited to cheer them on.
Meeting the Moment and Looking Ahead
Being part of the inaugural FEAST Summit Pitch Fest reminded us why we do what we do. Hawaiʻi’s food future is being shaped by small, passionate businesses that care deeply about land, people, and place. To be included in that conversation—and to stand alongside peers who share those values—was an incredible honor.
We left the summit inspired, energized, and even more committed to building pops that reflect the richness of Hawaiʻi agriculture and the strength of its local makers.
Mahalo to the Hawaiʻi Food & Wine Festival, the FEAST Summit team, First Hawaiian Bank Foundation, and our fellow finalists for making this a highlight we’ll carry with us well beyond 2025.
Justin Udom
Owner, Pop Culture Artisan Pops
