Three back-to-back conventions on the Big Island in September will involve culinary professionals, farmers, ranchers, aquaculturists, fishermen, researchers and proponents of sustainable agriculture in a dialogue on the many issues facing the agriculture, restaurant and food industries.

The events kick off Sept. 23-24 with the Western Sustainable Agriculture Research and Education conference, followed by the American Culinary Federation Kona-Kohala Chefs de Cuisine symposium and then by the Hawaii Tropical Fruit Growers' annual meeting — the exact dates of the latter two are not yet set.

Western Sustainable Agriculture Research and Education is a program of the U.S. Department of Agriculture that assists farmers and ranchers through grants (http://wsare.usu.edu/). The American Culinary Federation is the largest professional nonprofit organization of chefs and cooks in the country (konakohalachefs.org). And the Hawaii Tropical Fruit Growers promote the growth of the tropical fruit industry here through research, education, marketing and promotion. (hawaiitropicalfruitgrowers.org).

All meetings are open to the public. For information on each: Western Sustainable Agriculture Research and Education, Virginia, 808-322-4892; for the chef's group, Jean, 808-326-2350; for the fruit growers, Wendy, 808-969-7926.

Reach Wanda A. Adams at wadams@honoluluadvertiser.com.