Hawaii's schools serve up fresh local salads—and students love them
Hawaii's schools serve up fresh local salads—and students love them
Hawaii's schools serve up fresh local salads—and students love them
Hawaii's public schools have introduced fresh salad options as part of their lunch menus this year. The initiative, backed by the Department of Education's farm-to-school program, aims to provide students with locally sourced produce while supporting the state's farmers. At Kohala High and Elementary schools, pupils sampled the new salads alongside their usual meals—and many gave them high marks for taste and freshness.
The new salad entrée includes lettuce, cucumbers, watercress, tomatoes, carrots, and purple cabbage, all grown by local farmers. Schools across Hawaii have already received around 5,400 pounds of fresh produce, with 3,300 pounds of lettuce, 2,000 pounds of tomatoes, and 100 pounds of cucumbers distributed to 100 participating campuses.
Students at Kohala High and Elementary schools tried the salad with their pepperoni pizza lunches. Third-grader Macklin Loo called it 'really good' and noted its health benefits, saying it provides 'a lot of nutrients'. Classmate Aliana Perez enjoyed the purple cabbage and carrots, while ninth-grader Haley Pimentel praised its freshness, calling it 'important' to have local produce in schools.
Indigo Mathewson, the food services manager at Kohala High, supports the program for its wider impact. She believes sourcing locally helps farmers, boosts the economy, and improves student nutrition. Ninth-grader Kazlyn Matsu agreed, describing the salad as fresher than store-bought options.
The initiative aligns with Act 175, which promotes student health and strengthens Hawaii's agricultural sector. By offering salads year-round, schools provide a healthier alternative to standard lunch entrées while reinforcing sustainable food practices.
The farm-to-school program has delivered thousands of pounds of local produce to Hawaii's schools. Students have responded positively to the fresh salads, which now appear regularly on lunch menus. The effort supports both healthier eating habits and the state's farming community.