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 Hawaiʻi 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.

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 Hawaiʻi 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.
EAT THINK DRINK is Hawaiʻi Agricultural Foundation’s signature speaker series where food, agriculture, and community come together.Each event features thought-provoking conversations with local and national leaders exploring the issues shaping Hawaiʻi’s agricultural future—from food security and workforce development to sustainability, innovation, and consumer awareness.
Guests enjoy a chef-curated tasting experience while gaining fresh perspectives, making meaningful connections, and engaging in discussions that matter. Whether you're a farmer, educator, business leader, policymaker, or simply passionate about Hawaiʻi’s future, Eat Think Drink offers a seat at the table.
MUST BE 21 YEARS OF AGE OR OLDER. No one under the age of 21 will be admitted to the event. Please bring valid government-issued photo I.D.
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