The Slow Food Hawaii Convivium is 3 years old.
It is based on Hawaii, the largest island in the Hawaii chain. Hawaii is the home of several active volcanoes and has climates that range from snow-covered mountains and rainforests to deserts and white-sand beaches. There are many farmers and cattle ranches on the island.

Currently there are 70 + members in the Slow Food Hawaii Convivium. Most live in Waimea, a small ranching community in the middle of the island. Slow Food activities include offering taste education programs, volunteering in the edible school gardens of the local schools, supporting local food producers and farmers¡Ç markets, and offering educational activities for the public. Members also enjoy frequent gatherings where locally-produced food and drink is served, often in members¡Ç homes.

Last year, Slow Food Hawaii successfully nominated poi taro to the Slow Food Ark, and helped to send two members as delegates to Tere Madre in Turin, Italy.