Hawaii schools serve up fresh local salads to boost student health

Hawaii's public schools have rolled out a new salad option for students this year. The initiative aims to boost student health while supporting local farmers. Over 5,400 pounds of fresh produce have already been served in 100 schools across the state.

The program is part of the Department of Education's farm-to-school effort, which aligns with Act 175's sustainability goals. Schools now offer fresh salad as a daily alternative to standard lunch meals.

At Kohala High School in Kapaʻau, students enjoyed the salad alongside pepperoni pizza. The dish included locally grown lettuce, cucumbers, watercress, tomatoes, carrots, and purple cabbage. Feedback from students on the fresh vegetables has been positive.

The distributed produce so far includes 3,300 pounds of lettuce, 2,000 pounds of tomatoes, and 100 pounds of cucumbers. Each school prepares the salads on-site, using local ingredients whenever possible.

Indigo Mathewson, Food Services Manager at Kohala High School, champions the use of local produce. She believes fresher ingredients lead to more nutritious meals for students while also benefiting Hawaii's agricultural economy.

The initiative provides a healthier lunch option while reinforcing ties between schools and local farmers. With 100 schools participating, the program is set to expand its impact on student diets and the state's food sustainability efforts.