Kaua‘i’s ‘Ele‘ele Elementary School recently became the state’s first public school to serve kalo to keiki as an official starch on its lunchtime menu – something Kamehameha Schools campuses have been doing for years.
Incorporating locally sourced foods into school lunches is a big step toward food sovereignty, ensuring that our people have healthy and culturally appropriate food produced through sound ecological and sustainable methods.
Kamehameha Schools has partnered with several community organizations to help Hawaiʻi’s farm-to-school movement gain momentum – putting locally sourced food on lunch plates, growing school gardens, and bringing ‘āina-based education into classrooms.
“When we serve ‘ai pono (healthy food), every meal creates systems change by reinforcing the resilience of our haumāna, our ‘āina, and our mahi ‘ai (farmers),” said KS Sustainability Manager Amy Brinker. “Ultimately, KS is partnering with the Hawai‘i State Department of Education, the Farm-to-School Network, Hawai‘i ‘Ulu Producers Cooperative, UH and others because we recognize it takes all of us in this transformation back to culturally grounded sustainable community food systems.”
If you have an appetite for ‘ai pono, and want to share it with Hawai‘i’s educational community, please join us in our efforts below.