Hawaiʻi ranks second in the nation for school lunch nutrition

Hawaiʻi ranks second in the nation for providing healthy and nutritious lunches, according to a report from ProCare Therapy, a leading education staffing agency.

Scoring a 76 out of 100, Hawaiʻi is setting the standard for other states in improving the quality of school meals, emphasizing local food sourcing, farm-to-school initiatives, and fresh fruit and vegetable programs, according to the 2025 State of School Lunch Report.

“School lunches are not just about filling students’ stomachs; they’re about providing the fuel “School lunches are not just about filling students’ stomachs; they’re about providing the fuel that supports their academic success, growth, and overall well-being,” said Stephanie Morris, senior vice president of ProCare Therapy. “This report highlights the critical importance of ensuring every child has access to the nutrition they need to thrive, both inside and outside the classroom.”

ProCare Therapy used data from the U.S. Department of Agriculture and the Health Resources and Services Administration to calculate rankings. Each factor was weighted and adjusted to create a scale for comparison, with the final ranking reflecting the overall nutritional quality of school lunch programs in each state.

The annual report evaluates school lunch programs based on seven key factors, highlights key findings on the state of school meals, and underscores the role that nutrition plays in the health and academic success of students nationwide.

Farm-to-School Programs: These programs ensure that students have access to fresh, locally sourced foods, providing them with higher-quality, nutrient-dense options that support their growth and learning.

Farm-to-School Activities: Activities like school gardens and farm visits engage students in hands-on learning about nutrition, fostering long-term healthy eating habits and an understanding of where food comes from.

Fresh Fruit and Vegetable Programs: Offering free fruits and vegetables encourages children to incorporate more produce into their diets, helping to reduce the risk of chronic diseases and improving overall nutrition.

Serving Local Foods: By incorporating local foods, schools support healthy eating habits, promote sustainable agriculture, and provide students with fresher, more nutritious meal options.

Vegetable Consumption: Regular vegetable consumption is essential for maintaining a balanced diet, supporting immune function, and reducing the likelihood of developing diet-related health issues like obesity or diabetes.

Sugary Drink Consumption: Reducing sugary drink intake is critical for preventing childhood obesity, dental issues, and other health problems linked to excessive sugar consumption.

School Gardens: School gardens not only provide fresh produce but also encourage children to try new foods, develop a positive relationship with healthy eating, and improve their mental and emotional well-being through outdoor, hands-on activities.

According to the report, 99.6% of Hawaiʻi schools participate in the farm-to-school program and serve local foods to students, which is the highest percentage in the nation.

“Access to nutritious school lunches and nutrition education is crucial for the health and academic success of our nation’s children,” adds Morris. “It’s exciting to see Hawaiʻi’s innovative approach to school nutrition, with the state leading the way in ensuring that students not only eat well but also learn the importance of fresh, healthy food.”

Vermont ranked in first place with a score of 81.6 due to its participation in the fresh fruit and vegetable program and incorporation of edible gardens in its schools.

By analyzing these key indicators, ProCare Therapy hopes to provide a clearer picture of the current state of school lunch programs and highlight areas for improvement.

More information on ProCare Therapy can be found on its website.