Hawaii's public schools are serving new lunches built around local ingredients and island flavors, good news for students and for farmers who supply the schools.

• Every student now gets two lunch entree choices each day, one with meat and one vegetarian.
• New dishes include loco moco with ulu gravy, a salad made from locally grown vegetables, and Filipino chicken papaya soup.
• The state plans to buy more Hawaii-grown food for school meals, sending more money to local growers.
• Students taste-tested the dishes and gave feedback before they went on the menu.
• Chef Roy Yamaguchi helped design part of the new menu.

Outlook: More local ingredients are expected on school menus as the program expands statewide.