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For the first time ever, the Festival is leaving the road system. The majority of Alaskan municipalities are not connected to the road system and are often overlooked for networking opportunities like this. We are excited to bring the Festival to one of these communities. The 2025 Alaska Food Festival and Conference will be our second hybrid event, with both in-person and virtual attendance options. Gather with us as we celebrate Alaska’s food system from the Kodiak Marketplace in downtown Kodiak.
Collaboration, Network Development, and Food Systems Solutions
This is the state’s largest convening of food experts, producers, advocates, educators, entrepreneurs, and more from around Alaska and beyond! Expect a diversity of speakers, workshops, and panels from all food systems sectors, who are working collaboratively for stronger, more resilient food systems. Come ready to learn, share your knowledge, and build your network.
2025 Planning Partners
What to Expect at the 2025 Alaska Food Festival and Conference
Keynote Speakers
Dune Lankard
Dune Lankard, President & Founder of Native Conservancy.
Dune is an Eyak Athabaskan Native from the Eagle Clan from the Copper River Delta and Prince William Sound regions of Alaska. Born into a commercial fishing family, his life education as a subsistence and commercial fisherman began at age five. After graduating from high school, he fished full-time in the ocean for all five species of wild salmon, Pacific herring, Tanner and Dungeness crab, halibut, and cod and earned a living as a fishery and processing consultant in his offseason.
In the wake of the March 24, 1989 Exxon Valdez oil spill washing up on the pristine shorelines of his beloved homelands, Dune earned his Eyak name, Jamachakih which means “Little Bird that screams really loud and won’t shut up,” as he stepped down from fishing daily to become a fulltime passionate community activist and social change artist. From that day on, he has been fighting in the courts and on the land to preserve, protect, and restore Native and fishing culture and wild salmon habitat. Along with the Native Conservancy, Dune founded and led the Eyak Preservation Council (EPC is now the Cultural Defense Fund), amongst others.
After 35 Years of LandBack work in the Gulf of Alaska that led to the preservation of one million acres of wild salmon habitat, Dune now works on building an Indigenous-led community-based ocean farming OceanBack model to help heal and restore the ocean. While developing Kelp farms in Alaska, he is helping build portable and affordable Community Kelp Seed Nurseries and Community Cold Storage to help Native Ocean Farmers and fishermen improve their relationships with their wild food sources.
Kaiulani Odom
Sharon Ka‘iulani Odom, RD, MPH, Executive Director of Hawaiʻi Good Food Alliance.
Kaiulani Odom has been involved in the area of indigenous health for over 35 years. Her specialty is in `Ai Kupele, nutrition from a cultural perspective. It is her goal to support native Hawaiian communities to connect with the `ike and practices passed down by their ancestors, fostering healthy lifestyles for future generations.
She was the first Director of the Roots Program at Kokua Kalihi Valley. Under her direction the program grew to establish two community gardens, a cultural food hub, a café, family health programs, birthing programs, culinary education, and community engagement
She is currently the Executive Director of Hawaii Good Food Alliance, whose members work for a thriving, sustainable food system. When it comes to the health of our land and our people, we move forward by looking back and honoring our elders, traditions and culture.
Melissa Chlupach
Melissa Chlupach, MS, RS, LD. Associate Professor in Dietetics and Nutrition at the University of Alaska Anchorage.
Melissa Chlupach is a lifelong Alaskan. She worked for NANA Management Services (NMS) for 12 years as the Regional Healthcare Dietitian, supporting several food service contracts (Alaska Native Medical Center – ANMC, Maniilaq Health Center – MHC, Utuqqanaat Inaat Long-Term Care, Alaska Psychiatric Institute, Marlow Manor Assisted Living, SEARHC Mt. Edgecumbe Hospital and San Carlos Apache Healthcare Corporation – SCAHC). Melissa is now an Associate Professor in Dietetics and Nutrition at UAA, teaching courses such as Survey of Alaska Native Nutrition, Food and Nutrition in Modern Alaska (world food cultures), and Nutrition Through the Life Cycle.
Melissa’s biggest and most rewarding project is the traditional foods initiative and movement for the State of Alaska. This project includes working with multiple organizations, such as the United States Department of Agriculture, Alaska Department of Environmental Conservation (DEC), Alaska Department of Fish and Game, Alaska Wildlife Troopers, and the US Fish and Wildlife Service. Melissa collaborated with organizations to implement a traditional food donation program at ANMC, MHC, Utuqqanaat Inaat, SEARHC, and SCAHC. She also worked on the development of the Sigluaq (Maniilaq’s traditional foods processing facility) and recently reviewed Maniilaq’s nutrient analysis for ringed seal oil, which is now offered to the Utuqqanaat Inaat elders thanks to the DEC’s approval of a food variance request. Melissa’s goal is to bring people together to share best practices so we can learn from each other, promoting health and wellness throughout our communities.
As a non-Indigenous person who grew up in Alaska on Native land, Melissa’s work is part of a personal commitment to reconciliation. She strives to work in partnership with Indigenous peoples to improve health through access to traditional and Indigenous foods. She manages the Alaska Traditional Kitchen at UAA, a project that originated within the National Resource Center for Alaska Native Elders (NRC-ANE) with the purpose of promoting traditional foods, stories, and Alaska Native ways of knowing. The kitchen’s main goal is to provide a space where people can learn about and share traditional foods and the stories behind them, as well as the knowledge and wisdom of Alaska Native elders.To ensure that the project is grounded in Alaska Native culture, it was essential that an Alaska Native chef be a part of this vision, and Chef Flora Deacon was chosen as the culinary and traditional foods expert. In 2024, the University of Alaska Anchorage’s Dietetics and Nutrition department took over the project, recognizing its importance in promoting traditional foods, health, and wellness throughout Alaska Native communities.
Travel Details
Lodging
We have room blocks available at hotels in the Kodiak area. Please follow instructions below to book to ensure you receive the correct rate!
*Hotels below are within walking distance of the Kodiak Marketplace, less than .2 miles away.
Kodiak Inn (Best Western) – Rate good for check-in on Wednesday, March 26th and check-out on Sunday, March 30th. Must book by March 4th. Use link to book.
Shelikof Lodge – Rate good for check-in on Wednesday, March 26th and check-out on Sunday, March 30th. Must book before March 1st. Call front desk to book: (907) 486-4141, and ask for Alaska Food Policy Council’s block.
Kodiak also has AirBnb options available.
Flights
Each conference registrant will receive a discount code for 7% off their Alaska Airlines airfare. You will receive the code in your registration confirmation email.
The code will cover travel between March 24-April 3. We built in a buffer on each end so you can come early or stay late to explore the Kodiak region!
Thank you, Alaska Airlines!
Car Rental
We highly encourage attendees to rent their own vehicle. There will not be a shuttle service available.
Do North Car Rental – vehicles available for rent online or by calling 907-942-5309.
Turo.com for locals renting their personal vehicles.
Pre-Conference Events & Saturday Food Fair
*NOTE* If you wish to attend pre-conference events, you will need to arrive in Kodiak on Wednesday.
Workshop: Grant Training
Planning For Growth: Half-Day Workshop on Grant Development for Food Businesses
8:30am-1:00pm on Thursday, March 27 in the Harbor Room of the Kodiak Best Western (236 E. Rezanof Dr.) and available virtually.
Register for free on Whova (select “Pre-Conference: Grant Training Workshop”).
This 4.5-hour grant training workshop is led by Hannah Heimbuch of BluePrint and Anna Nelson of One Small Step Writing Services. The workshop is free and open to anyone but registration is required. It specifically addresses grant writing skills and strategies for Alaska food-focused businesses and organizations addressing early-to-middle-supply chain solutions. The workshop has five sections, each with a presentation and interactive activity.
- Basic uses of grant funding
- Strategies for identifying suitable grants
- Strategic grant development prior to the application process
- Fundamentals of a successful proposal
- Introduction to post-award management and compliance
Participants will receive summary materials to take home for reference. Participants have the option to come back in the afternoon for a roundtable discussion about their specific goals and challenges in accessing grant funding. This workshop is part of the Regional Food Business Center’s Technical Assistance program.
*Tickets to this workshop do not include access to the conference. If you wish to attend session on Friday or Saturday, a separate ticket purchase is required.
Instructors:
Hannah Heimbuch is a commercial fisherman and writer originally from Homer, Alaska. As a consultant, she supports fisheries-focused trade organizations, nonprofits and charitable foundations in strategic communications, planning and group facilitation. She works closely with seafood producers and trade organizations across Alaska and the U.S., and is deeply familiar with the unique challenges that Alaska’s food businesses face in creating stable market access. Hannah owns and operates a setnet site on the southend of Kodiak Island, and spends the winters in Palmer.
Anna Nelson is a skilled grant writer and funding researcher with a successful track record in helping commercial fishermen and agricultural producers secure funding for their businesses. With over 20 years of professional experience across engineering, science, and education, Anna has helped secure grants for projects that enhance efficiency, operational capacity, and market opportunities. With expertise in federal, regional, and foundation grants, Anna assists producers and harvesters in aligning their goals with funding opportunities, fostering long-term growth and resilience. She is dedicated to supporting the success of agricultural and fishing businesses through innovative and impactful funding solutions.
Tour: Kelp Life Cycle & Production
Thursday, March 27th, 1:00-4:00pm: Join us for an enriching pre-conference event hosted by Alaska Sea Grant at the Kodiak Seafood & Marine Science Center on Thursday afternoon. This educational presentation will explore the fascinating kelp life cycle through each stage of development. Following the presentation, attendees will receive a behind-the-scenes tour of a kelp hatchery and dryer. Gain firsthand knowledge and insight into the process of kelp production! Participants will travel in small groups to tour the Alaska Ocean Farms hatchery. Please note that transportation is not provided; however, we encourage participants to arrange carpooling through the Whova app. Space is limited to just 30 seats, so be sure to reserve your spot for this engaging and informative experience. Tickets available as on Whova for $25.
Don’t miss this chance to expand your knowledge and learn about mariculture from the experts in Kodiak!
Thursday Evening ManuMixer
Join us for a ManuMixer, a special pre-event to the 2025 Alaska Food Festival and Conference, designed to bring together Alaska’s food manufacturers, producers, and supporting organizations. Hosted at Double Shovel Cidery in Kodiak (5-8 PM), this event offers a unique opportunity to connect, collaborate, and exchange ideas that support the growth and resilience of Alaska’s food system.
What to Expect:
- Networking Opportunities: Meet manufacturers, entrepreneurs, and experts from across Alaska to build valuable industry connections.
- Business Showcases: Hear success stories and innovations from local food manufacturers and producers.
- Collaborative Discussions: Share challenges, solutions, and strategies to strengthen Alaska’s food manufacturing ecosystem.
The ManuMixer is open to both conference attendees and non-attendees, creating an inclusive space for anyone passionate about strengthening Alaska’s food networks. Whether you’re a food producer, manufacturer, or advocate, this is the perfect event to expand your network and foster collaboration.
We’re excited to host this ManuMixer in Kodiak, providing networking and collaboration opportunities to a vital Alaskan community off-the-road system. Join us to kick off the Alaska Food Festival and Conference and be part of the conversation shaping the future of Alaska’s food system!
Film Screening: Nourishing the Kenai
Kodiak Homemade Food Fair
The Kodiak Harvest Food Co-op and Alaska Food Policy Council are excited to invite you to a Kodiak Homemade Food Fair on Saturday, March 29th, from 11:00 AM to 3:00 PM. Come see what Kodiak’s local homemade food producers have to offer!
Explore Kodiak
The AFPC Conference Planning Committee has put together a custom map for your time at the Conference. Explore downtown with coffee and restaurants a short walk from the Kodiak Marketplace (conference location) and nearby hotels or stretch your legs on one of the many trails recommended by our local planning team.
Discover Kodiak, Kodiak’s convention and visitor’s bureau has links and information to activities and tours.
Kodiak Chamber of Commerce lists information about local businesses and events.
Festival Artwork & Catering
Marina Thomas
Marina Thomas is a self-taught, born-and-raised Kodiak artist drawing Alaska’s land-dwelling critters and marine life. Her artwork is greatly inspired by encounters and observations she has witnessed over the years of commercial fishing and remote living on Afognak Island.
Bearfoot Bakery - Friday
Bearfoot Bakery is a family owned business located right inside the Kodiak Marketplace! Serving high quality baked goods in Kodiak since 2014, they offer a variety of breads, pastries, cakes, and sourdough – truly something for everyone. In addition to their wonderful baked goods, they offer catering and will be providing lunch and appetizers for our conference attendees on Friday.
Nuniaq - Saturday
Nuniaq is a Native-woman owned local restaurant and deli that blends traditional and contemporary culinary styles and recipes using locally-sourced Alaskan grown products. Nuniaq is a family owned and operated business with roots in the Village of Old Harbor on the southeast side of Kodiak Island.
The word “nuniaq” means “the straights” in the Sugpiaq/Alutiiq language and is the name Kodiak’s first people have for the Village of Old Harbor, nestled in Sitkalidak Straights below Koniag Peak, Kodiak’s tallest mountain. Nuniaq is located at the divide of Kodiak’s main intersection, in the heart of downtown. The name Nuniaq pays homage to their family roots while recognizing the ancestral lands of the Sugpiaq/Aluttiq people on which the establishment lies.
The Nuniaq team delivers high quality service while providing delectable menu items and epicurean delights with sustainable and locally sourced ingredients. Their establishment provides a family friendly and comforting atmosphere with a modern Alaskan grassroots vibe, reminiscent of Kodiak’s living culture. Their chef, Melissa Berns, has over 30 years of culinary experience creating traditional and contemporary dishes for a variety of clientele and unparalleled expertise in preparing and creating culinary dishes using fresh sustainable ingredients from the wilds of Kodiak outdoors. We are so thrilled to have their expertise and incredible food as part of the conference!
Thank You to Our 2025 Sponsors
The Alaska Food Festival and Conference is made possible with the generous sponsorship of organizations across Alaska and beyond.
Free Virtual Event!
Not at the conference? No problem! We have a virtual event open to all:
Organic Certification in Alaska with the Northwest Transition to Organic Partnership Program
Hosted by Jj Mack, Senior Quality Assurance Specialist, and Claire Davis, Technical Specialist – Education. Both with Oregon TILTH
This workshop will be an introduction to organic certification, an overview of the certification process, specific considerations for certification in Alaska, and areas of Alaska industry of particular interest for certification (ex: mariculture).
Join us on Zoom March 28, 1:45-2:45 PM (AKST)
