Daniel Bravo, chef on the MY Arctic Sunrise, Hannah Strange from Greenpeace US, and Andre Perez from Hull, Ku'ike Kamakea-Ohelo from Kupa 'Aina Project, and Anthony Deluze from Kaonohi Farm prepare a community dinner of plant-based Hawaiian dishes using ingredients harvested from local farms the day before.

Dishes included: Vegetarian Laulau, Eggplant Luau, Ulu (Breadfruit) and Cassava Palusami, Kalo (Taro) fries, Watercress and Tofu salad, Tofu and Laupele (Pacific Spinach) stir fry, Sweet potato and Watermelon with condensed coconut milk.