Local ʻuala returns to school lunch menus across the state

Participating Hawaiʻi public schools are serving ʻuala (sweet potato) as a lunch side item this month. Approximately 372 pounds of local Okinawan sweet potato were distributed to 91 participating schools as part of the program. 

The effort is part of the Department’s farm-to-school initiative, which aims to enhance food sustainability in Hawaiʻi and aligns with the goals of Act 175 to improve student health while supporting local farmers.

Local ʻuala has frequently made its way onto school menus in recent years, either in its steamed form like this month, or in special dishes like Okinawan sweet potato pie, sweet potato mash, and sweet potato yogurt bowls. Next school year, students will see the Okinawan sweet potato mash on their lunch menus and Okinawan sweet potato yogurt bowl on their breakfast menus. 

ʻUala is rich in vitamins A, C, and B6, as well as antioxidants and dietary fiber, supporting immune health, vision and digestive health.  Okinawan sweet potatoes have more antioxidants than other kinds of sweet potatoes due to its high levels of anthocyanin, which also gives the vegetable its vibrant purple color.

In ancient Hawaiʻi, skilled farmers cultivated approximately 200 distinct varieties of ʻuala. Today, the Okinawan sweet potato has become one of the few varieties that is grown commercially in the islands.

Next school year, students will see the Okinawan sweet potato mash on their lunch menus and Okinawan sweet potato yogurt bowl on their breakfast menus. 

Hawaiʻi public schools are the state’s largest institutional consumer of food products, serving over 100,000 student meals a day. 

The Department continues to work closely with local vendors statewide to see how fresh local produce can be scaled across all schools in the future on a regular basis.