Bring healthy, local, and minimally processed Hawai‘i-grown staples to your institution’s menu.
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Convenient, Delicious & Nutritious
Our frozen, pre-cooked ʻulu (breadfruit), kalo (taro), ʻuala (sweet potato), and palaʻai (pumpkin) offer nutritious, allergen-friendly options that are easy to prepare and perfect for large-scale meals. Just defrost, heat, and serve—no prep required
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Health & Well-being
You can easily add more vitamins and minerals to meals by replacing imported starches such as white rice with nutrient-packed Hawaiʻi-grown staples.
Our staples are gluten-free, full of fiber, and help blood sugar regulation.
The Hoʻopili ʻAi Program – Uniting Keiki & Hawaiʻi Food Crops is a partnership with Hawaiʻi Farm to School (a program of Hawai‘i Public Health Institute), Chef Hui, and University of Hawaiʻi College of Tropical Agriculture and Human Resources that provides students, teachers, school staff and parents with the resources needed to build lifelong relationships with Hawaiʻi-grown staple foods!
