HI SB3162

Establishes the Hawaii Strategic Food Reserves Program to create and maintain emergency food reserves on each island, addressing the state's 90% food import dependency and vulnerability to supply chain disruptions.

Requires each island's reserve to maintain a three-month supply of non-perishable staple foods for 25% of the resident population initially, increasing to 50% by July 1, 2031, with at least 30% locally-produced food items.

Creates mandatory local purchase requirements for priority crops: 60% local sourcing for crops produced in sufficient quantity, 40% for crops with moderate production (increasing to 60%), and 20% for limited-production crops (increasing to 40%).

Establishes a Strategic Food Reserves Advisory Committee with representatives from state agencies, counties, agriculture, Native Hawaiian farming community, and food industry experts to guide program implementation.

Creates the Hawaii Strategic Food Reserves Program Special Fund and Agricultural Market Development Grant Program to support food acquisition, storage facilities, grants to farmers, and processing infrastructure, with administrative costs capped at 15%.