![]() The development of potential school meals that utilize locally grown ingredients can be an important step in the right direction for the DOE’s Farm to School program, which includes a state-mandated goal for the department to procure 30% of the food served in public schools by 2030. Last year, former Hawaii First Lady Dawn Amano-Ige picked the best recipes to be standardized by the USDA. The 11 recipes were among hundreds that were initially submitted by local families, farmers and school cafeteria staff. The HCNP, a part of the state Department of Education, has worked with students from the Kapiolani Community College Culinary Arts Program, school cafeteria managers and others to develop the recipes as part of the USDA Team Nutrition initiative.Īs part of the initiative, the USDA awarded $5.5 million to 21 states, including Hawaii, for fiscal year 2021 to develop the recipes and encourage schools to offer meals that use local agriculture and reflect local food practices and tastes. “My big vision is that, after we submit these recipes to the USDA, we will have school districts across the country contacting our vendors here in Hawaii and asking us to ship (ingredients) … so they can make these recipes in their school districts,” Wong said. public schools once they become available in a USDA national recipe database. The recipes, though created with Hawaii students in mind, could be used in other U.S. ![]() The unveiled recipes included enchilada casserole, kabocha tofu Thai curry, Okinawan sweet potato country bread and curried kabocha and chicken stew. “What you see is the culmination of two years of work with all the partners that worked with us to try to promote local products and support local farmers and sustainability in the state,” said Sharlene Wong, program administrator for the HCNP, at the event. The recipes, prepared and taste-tested by students, are part of a project spearheaded by the Hawaii Child Nutrition Programs to develop local recipes that, once approved by the USDA, can be used in public schools around the country. ![]() Department of Agriculture, and they could make their way to lunch menus in public schools in Hawaii and around the country.Īt a Wednesday event at the First Hawaiian Bank’s downtown Honolulu branch, students from local high schools unveiled 11 recipes to guests that used four ingredients readily available from local farmers: kabocha squash, sweet potato, Asian cabbage and ground beef. Nearly a dozen recipes using locally grown ingredients are in the process of getting approved by the U.S. ![]()
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |