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

Ku'ike Kamakea-Ohelo, left, and Daniel Bravo, right, cut fresh sugar cane before the dinner.

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.