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>> Narrator Emilie Howlett: When it comes to food, sustainability and the University
of Hawai'i System, the cafeteria at the University of Hawai'i at Hilo is leading the way. 60
percent of all the food served here is locally grown and produced … and on the first Wednesday
of each month, 100 percent is local. The program is called Local First.
>> Cafeteria General Manager Bridget Awong: It takes a lot of coordination with our farmers,
with our vendors as well as with the university. Lots of support. Got to have support.
>> Narrator: The entrees look, and taste, like something out of Top Chef. Kona coffee
Marinated Grilled Rib Eye Steak featuring grass fed beef. Seared Kona Kampachi on a
bed of Maebo noodles with a Meyer lemon soy glaze. Or how about grilled kalbi tofu pockets,
stuffed with soy sesame marinated watercress, garnished with diced cucumber kim chee and
takuan. And on this Wednesday, everything is from the Big Island.
>> Bridget Awong: It's all about giving back to the local community. It's all about carbon
footprint. It's all about how can we keep the money here, locally.
>> Narrator: The real test is the taste, and UH Hilo aces that exam every day.
>> UH Hilo student Rebecca Hogan: Oh it's great. I love the food here.
>> UH Hilo student Justin Yeh: The fish and chips was really good today.
>> UH Hilo Wesley Ulloa: I'm very happy about it and you know, you can taste the difference.
>> Narrator: The students say they don't mind paying a little extra for locally grown food.
>> Justin Yeh: I think it is a righteous effort.
>> Rebecca Hogan: I think supporting the community that's around us in what we live in is a great
thing to do
>> Bridget Awong: My dad's, brother's, sister's, uncle, that's his farm so it's interesting
how everything comes back.