Hawaii's schools serve up fresh local salads to boost student health
Hawaii's public schools have introduced fresh salad entries as a regular lunch option this academic year. The new menu choice aims to boost student health while supporting local farmers. Schools across the state have already begun serving the meals, with students responding positively to the change.
The initiative forms part of the Department of Education's farm-to-school programme, which promotes food sustainability and strengthens Hawaii's agricultural sector. Around 5,400 pounds of locally grown produce—including 3,300 pounds of lettuce, 2,000 pounds of tomatoes, and 100 pounds of cucumbers—were distributed to 100 participating schools. The salads also feature seasonal ingredients like watercress, carrots, purple cabbage, and won bok when available.
At Kohala High School and Kohala Elementary School, students enjoyed the salad alongside pepperoni pizza. Many praised its freshness and nutritional value, while the Kohala High School Food Services Manager emphasised the benefits of sourcing locally for better quality and taste. The programme aligns with Act 175, which seeks to improve student diets and reinforce the local economy.
Despite the success, no local suppliers have yet been identified to provide fresh products specifically for the DOE's farm-to-school scheme. The salads currently include beef as an additional protein option, though the focus remains on plant-based ingredients.
The new salad option will be available year-round in Hawaii's public schools. By prioritising local produce, the programme aims to deliver healthier meals while supporting farmers. Officials continue to explore ways to expand supplier networks for sustained fresh food access.
