Buying local is important for some residents as they shop.

"I think it's fresher, so it does taste better," said Kim Locksley of Waikele.

But, there is just one problem when it comes to making sure this food is safe.

"Most produce vendors are not under a permit or inspection program," said Peter Oshiro from the state Department of Health.

As long as the fruits or vegetables are whole and uncut, they aren't inspected for things like bacteria that can cause sickness, or even death.

"Over the last 10-to-15 years, all these pathogens have caused a great numbers of recalls and illness so we have to be much more diligent," said Oshiro.

But, the only safety program is a voluntary audit through the Hawaii Farm Bureau, which makes sure products are packed in clean and separate boxes, workers wash their hands and produce, and animals are kept in contaminating production areas.

"Customers don't expect to get sick from local foods, so we try to prevent that by requiring good agricultural practices," said Dean Okimoto of Nalo Farms.

Following stricter safety protocols can cost a lot.  For a bag of greens, it could add up to 50 cents more a pound.

Okimoto and other farms found at the Kapiolani Community College farmer's market are in the minority.