Join us for O‘ahu’s biggest plant-based gathering! 

• Admission is free, however, to best predict attendance, please let us know you're coming by RSVP-ing here: rebrand.ly/vegfest-dte
• Parking is also free, but limited. Please carpool, bike, walk or use public transportation if possible!

VegFest O‘ahu’s mission is to offer the community a fun-filled opportunity to experience the powerful benefits of choosing plant-based foods to: increase and maintain good health, mitigate climate change, and encourage compassion for animal welfare. We offer tools and inspiration to make following a plant-based diet easier and to build a supportive and engaged local, plant-based community.

Our island state is vulnerable to rise in sea level and there is growing consumer awareness about animal agriculture’s high resource footprint and contribution to global warming. At VegFest O‘ahu, the public learns how diet choices are linked to climate change and how they can be part of the solution, as well as practical ways to reverse disease in themselves or loved ones.

VegFest O‘ahu strives to be zero waste and plastic free and comply with guidelines to get certified as a Green Event by the Hawai‘i State Energy Office. We minimize waste by: prohibiting all vendors from bringing single-use plastic packaging to our event, requiring food vendors to use 100% compostable containers for on-site dining, prohibiting sales of water in plastic bottles and instead offer a free Filtered Water Refill Station.

Festival Highlights

• Food: Menus include: mochiko chik’n bowl, kakiage tempura, “not pork” kim chee manapua, cauliflower shawarma wrap, jackfruit tacos, falafel waffle, watermelon and veg feta salad, stuffed croissants with ham and cheese, mushroom tamales, roasted vegetable focaccia, kalo brownies, ‘ulu cinnamon rolls, ice cream sandwiches, macnut soft serve, açaí bowl, local brew kombucha, guava cupcakes, fried donuts, and much more. COME HUNGRY!
• Speakers: Dr. Sailesh Rao, PhD from Stanford, presents “How You Can Solve Climate Change Today”. Carmela Wolf, Wellness Mgr at Down to Earth Organic & Natural, presents “Your Food, Your Medicine: Using Phytochemicals for Optimal Health”. Suzanne Frazer, from Beach Environmental Awareness Campaign Hawaiʻi (B.E.A.C.H.) presents “How to Get Plastic Out of Your Diet”, Panel, “Take Action: Strategies to Strengthen Hawai‘i’s Plant-Based Movement.”
• Expert Chef Demos: Chef Edgar Edge and Gordon Au, from Adventist Health Castle, demos Sushi Burger and Vegan Pho. Chef Katie Dobkin from Beet Box Cafe and representing VEDGE Wholesale, demos BBQ SoyCurls. Chef Paul Onishi, representing Down to Earth Organic & Natural, demos Healthy Loco Moco. Kim Oshita, Dietician from Kaiser Permanente, demos Local-Style Cauliflower Rice. Chef Mama T. Gonsalves, from Umeke Market, demos Chickpea Taco Salad.
• Music Bands: TAIMANE: Ukulele from classical to rock to flamenco. PAUL IZAK: Harmonica blues, folk guitar, and reggae beats. TAVANA: Island-inspired rock and blues. HOOK+ LINE: Acoustic rhythm and blues with fiddle and upright bass.