Kalo yogurt bowls topped with fresh pineapple and locally sourced poi are prepared for students as part of the Hawaii State Department of Education’s expanded school meal offerings. Photo courtesy Hawaii State Department of Education

Fresh, locally sourced poi is being added to the regular rotation of meals in Hawaii public schools as part of the state Department of Education’s farm-to-school efforts.

The move marks the first statewide procurement of poi under a regular department contract, with vendors HPC Foods and Aloha Aina Poi Company supplying schools this year. Previously, poi was offered only at select events through small purchases.

Schools are incorporating poi into menu items such as a kalo yogurt breakfast bowl and as a side with dishes like kalua pork and cabbage, with additional uses planned for the upcoming school year.

The expansion follows a recent introduction of tofu poke bowls in school cafeterias, featuring plant-based protein prepared with local-style seasonings. The dish is part of a broader push to offer more locally inspired and nutritious menu options while incorporating Hawaii-grown ingredients when available.

Education officials said the additions support student wellness and a broader goal of increasing local food purchasing by 2030.

Hawaii public schools serve more than 100,000 meals daily and continue to work with local vendors to expand the use of fresh, locally grown food in school cafeterias.