Sonia Martinez, the Big Island’s own foodie and food blogger, was in charge of food at the recent E Malama ‘Aina sustainability festival, and she says it was important that the food vendors were, well, sustainable.

“The main criteria was that they used mostly Big Island products,” she says. “Of course we don’t grow everything here, like wheat for the bread, but we wanted them to use at least 70 percent Big Island-grown foods. And #2 was that they used “green” ware – napkins, serving plates, bowls, cups, etc.”

It was the point of the whole festival – that people saw that it is possible (and delicious, in this case) to buy local and act sustainable; and to provide examples.

Some of the foodsellers at the festival:

• The Boys and Girls Club – teriyaki and beef sandwiches
• Michael’s Hawaiian food from Pahoa
• Naung Mai – Thai food
• Crivello’s – Portuguese Bean Soup and malasadas
• Filipino food
• Hilo Bay Fudge, with popsicles, fudge and dipped pretzels
• Hawai‘i Island Goat Cheese farm
• The University Scuba Divers Fish Club – brownies, banana brad and cookies
• Big Island Tacos
• Ai Opena espresso coffee truck (say the name of that business out loud)

The E Malama ‘Aina organizers’ group also sold bottles of donated Kona Deep water.

“Everyone that I have heard from was very complimentary about the food,” says Sonia. She’s already contacted some food vendors and asked them to “save the date” of the second annual E Malama ‘Aina festival, which will be on November 7, 2009. Any food vendors who’d like to talk with her about participating can email her at cubanwahine@hawaii.rr.com.

“I’ve heard from several that they plan to be there,” she says. “It was fun and I’m looking forward to doing it again. All my volunteers have already asked if we are doing it again.”

And what did she eat at the festival that day, surrounded by so much good, healthy, local and sustainable food?

“I hate to admit it,” she says, sounding a little guilty about singling out one vendor, “but I had to have Portuguese Bean Soup, because Loretta Crivello kept after me. I had planned to eat a little bit from here and a little bit from there, but then I got so busy.

“It was gooood,” she says. “She also gave me a malasada that morning for breakfast.”