Fodors - Fodors big island of Hawaii

You could fit all the other Hawaiian Islands into the Big Island and still have a little room left overhence the name. Locals refer to the island by side: the Kona (leeward) side to the west and Hilo side to the east. Most of the resorts, condos, attractions, and restaurants are located along 30 miles of the sunny Kona side, while the rainy, windward Hilo side offers a much more local and Old Hawaii experience.

Hawaiian culture and tradition have experienced a renaissance over the last few decades. New developments often have a Hawaiian cultural expert on staff to ensure cultural sensitivity and to educate newcomers.

Nonetheless, development remains an issue for all Islandersland prices are expensive, putting many areas out of reach for the local population. The cost of living and the cost of doing business make Hawaii one of the more challenging places to live in the United States if you are on a fixed income.

Although sustainability is an effective buzzword and authentic direction for the Islands dining establishments, 90% of Hawaiis food and energy is imported.

Most of the land was used for mono-cropping of pineapple or sugarcane, both of which have all but vanished. Sugarcane is now only produced on Maui, while pineapple production has dropped precipitously. Dole, once the largest pineapple company in Hawaii, closed its plants in 1991, and after 90 years, Del Monte stopped pineapple production in 2008. The next year, Maui Land and Pineapple Company also ceased its Maui Gold pineapple operation, although in early 2010 a group of executives took over one third of the land and created a new company. The low cost of labor and transportation from Latin American and Southeast Asian pineapple producers are factors contributing to the industrys demise in Hawaii. Although this proves daunting, it also sets the stage for great agricultural change to be explored.

Emulating how the Hawaiian ancestors lived and returning to their simple ways of growing and sharing a variety of foods has become a statewide initiative. Hawaii boasts the natural conditions and talent to produce diversity in agriculture, from coffee to flowers. The seed of this movement thrives through various farmers markets and partnerships between restaurants and local farmers. Localized efforts such as the Hawaii Farm Bureau Federation are collectively leading the organic and sustainable agricultural renaissance. From home-cooked meals to casual plate lunches to fine-dining cuisine, cooks, farmers, and chefs are blazing a trail of sustainability, helping to enrich the culinary tapestry of Hawaii and to uplift the Islands overall quality of life.

The over-$14.3-billion tourism industry represents a third of Hawaiis state income. With a record number of visitors coming to the Islands in 2012, tourism is poised to recover from the economic downturn of previous years. Arrivals from Asia, Europe, Latin America, Australia, and New Zealand increased by 21.3 percent from 2011. Visitor spending contributes to at least 167,000 jobs locally.

One way the industry has changed has been to adopt more eco-conscious practices that positively impact local communities and the natural environment. More companies are also incorporating authentic Hawaiiana into their programs and aim not only to provide a commercially viable tour but also to ensure that the visitor leaves feeling connected to the host culture.