In April 2017, hundreds of local consumers in conversation and farm-fresh cuisine at the second EAT THINK DRINK presented by Hawaiian Airlines. “School Lunch – Hawai‘i’s Farm to School Initiative” brought thought leaders and policy makers in agriculture together to share their knowledge, experience and views on food and education as they examine meals served in school cafeterias.
School Lunch was lead by keynote speaker was Ann Cooper, a celebrated author, chef, educator and prominent national advocate for better school lunch programs. In addition to Cooper, a panel of local and national advocates working to increase the amount of locally-sourced food on school lunch plates took the stage. Featured speakers were Lieutenant Governor Shan Tsutsui, Dexter Kishida of the Hawaii Department of Education’s Food Services, JuliAnna Arnett of the USDA Farm to School Program and Greg Christian of Beyond Green Sustainable Food Partners.
After the panel discussion, guests had the chance to enjoy what an ideal school lunch would look like in the hands of four Hawaiʻi-based chefs: Ronnie Nasuti of Tiki’s Grill and Bar, Keith Pajinag of THE MODERN HONOLULU, Matt Young of Hula Grill and Randy Bangloy of Eating House 1849 at Kapolei Commons.