From Guåhan to Saipan: Supporting Farmers Across the Marianas

Earlier this month the GSC team flew up to Saipan, our sister island, to join the 2025 Pacific Island Environmental Training Symposium (PIETS). From panels on addressing PFAS contamination in our drinking water and pesticide enforcement policies, to presentations on cultural site preservation and community-based forestry, we spent a week connecting with and learning from farmers, community leaders, youth, and environmental partners committed to building a sustainable and resilient future.

At PIETS we got to shine a light on the successes and stories of our Composting In Every Village program. We talked about how we’re building community resilience on Guåhan by helping families divert food waste away from our only landfill, and converting it into nourishing compost for our gardens and farms. We uplifted stories directly from our participants, sharing how adopting a simple, sustainable practice like composting is bringing families closer together. We shared how, since joining our program, participants’ families are cooking more meals together, kids are enjoying taking out the compost and are spending more time in the garden. We even highlighted how participants have told us their garbage doesn’t stink anymore, and how composting means they’re actually taking out the garbage less often than they used to.

The symposium also gave us the chance to visit directly with local farmers. On the first day of PIETS, we visited Kumoi Farms - a zero-waste piggery sourcing free pig feed from restaurant food waste, and using pig waste as compost and irrigation for growing calamansi, banana, and other local fruits. Kumoi Farms was a shining, and not-so-smelly, example of how Saipan’s farmers are leading the way towards more sustainable and resilient food systems.

Between the panels, sessions, and farm visits, we also took the opportunity to directly support Saipan’s farmers and producers. In collaboration with Western SARE, NMC CREES, Capitol Kitchen Guam, and Northern Marianas Technical Institute - we hosted a workshop with over 20 local farmers focused on food safety practices, innovative ways to create marketable products out of excess and imperfect produce, and connecting with other growers and producers committed to building a sustainable local food system. Our workshop began with Dr. Zaidul Sarker of NMC CREES presenting on the basics of food safety and various methods to extend produce shelf life. Then, after sharing lunch with participants, Chef Casey Castro of Capitol Kitchen engaged farmers on value added production techniques to make marketable products from farm harvests.

Meggai ma’åse’ to the farmers, community partners, and organizers who welcomed and hosted us in Saipan. Together, we’ll continue supporting local, sustainable, and resilient agriculture across the Marianas.