NEW YORK — A taste of home has found its way to Hawaii’s public schools. Chicken tinola, the comforting Filipino soup made with ginger, green papaya or chayote, and leafy greens, is now officially part of the state’s Farm to School program.
The initiative hopes to give students healthier meals while encouraging them to eat more vegetables and fruits. Tinola, rich in vitamins K, C, and A from its greens, and packed with fiber and potassium from papaya, is a hearty dish that’s as nutritious as it is flavorful.
Hawaii’s Department of Education, which serves more than 100,000 meals daily, said it is working closely with local vendors to ensure more fresh produce—and dishes like tinola—can be scaled across all public schools in the future.
And it seems the students are already loving it.
Sixth grader Jayden Fukuhara of Alvah Scott Elementary in O’ahu said the dish reminded him of family.
“I’ve had something similar that my grandma made for me… I thought it tasted very good,” he shared with a smile.
The Philippine Consulate in Honolulu also welcomed the move, highlighting how deeply Filipino culture is woven into Hawaii. Nearly one-fourth of the state’s population has Filipino roots.
“We welcome this move to include Filipino food in school meals,” said Consul General Arman Talbo. “The growing popularity of our cuisine shows the depth of our cultural contribution.”
Talbo added that the timing is perfect, with Filipino Food Week set to kick off next month as part of the Filipino American History Month celebration. From October 18 to 25, more than 20 restaurants in Hawaii and American Samoa will feature Filipino dishes, giving locals and tourists alike a chance to experience the richness of Filipino flavors.
For many Filipino families in Hawaii, tinola isn’t just a meal—it’s a warm reminder of home. And now, a new generation of students gets to taste and appreciate it too.
