HIDOE Enhances Local Economy by Reducing Food Imports and Promoting Homegrown Purchases | Maui Now

The Hawai‘i Department of Education (HIDOE) is on a mission to change school meals across the state. They want to serve more food that’s grown and produced right here in Hawaii. This effort is part of a larger plan to modernize how schools prepare food and support local farmers.

Superintendent Keith Hayashi believes that students deserve meals that not only nourish them but also celebrate local flavors. He stated, “This partnership aims to connect education, agriculture, and health in a meaningful way.” The initiative also addresses food insecurity for children, ensuring they have access to healthy meals.

To achieve these goals, HIDOE is teaming up with Kapiʻolani Community College’s Culinary Institute of the Pacific and the Culinary Institute of America. They plan to design menus that are engaging and highlight locally sourced ingredients.

Senate Ways and Means Chair Donovan Dela Cruz emphasized the importance of this program. He stated that focusing on local agricultural products helps reduce reliance on imports while supporting Hawaii’s farmers.

As training for cafeteria staff begins, experts like Roy Yamaguchi, director of the Culinary Institute of the Pacific, highlight the need for tasty and nutritious meals. He’s working with the Culinary Institute of America to create menus that appeal to students—focusing on flavors that they enjoy.

This initiative also aligns with a state law, HB110 (Act 137, 2025), which aims to source 30% of school food locally by 2030 and 50% by 2050. House Majority Caucus Leader Kirstin Kahaloa introduced this law to ensure that children receive fresh, local food.

Overall, this project is more than just changing menus. It’s about creating stronger ties within the community, supporting local farmers, and ensuring that students eat meals that are both tasty and healthy.



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