source: https://kumukahi.org/units/na-kanaka/mauli-ola/ai-pono

I ola nō ke kino i ka māʻona o ka ʻōpū.
The body enjoys health when the stomach is well filled.
— ʻŌlelo Noʻeau #1246

Food is essential for sustaining energy and maintaining alertness. It comes from the land, which is deeply cherished in Hawaiian culture. The practice of caring for the land, known as mālama ‘āina, ensures that it continues to produce nourishing food. This relationship is crucial to ‘ai pono, or eating healthily, a tradition passed down through generations.

Traditional Foods of the Ancestors

Historically, Hawaiians had a diverse diet that included cultivated plants, animals, seafood, and seaweed. Chicken and pork were less common and generally reserved for chiefs, while green, leafy vegetables were staples in their diet.

Kalo (taro) was a fundamental food source, often made into a paste called poi. Revered as an important member of their food tradition, kalo was treated with great respect.

Modern Eating Practices

Today, traditional foods like kalo, ‘uala (sweet potatoes), ‘ulu (breadfruit), and uhi (yam) remain popular. Modern diets also incorporate vegetables such as lettuce, bok choy, kale, and chard, which provide significant nutritional benefits.

Sustainable Farming Practices

Growing healthy foods involves sustainable farming techniques rooted in tradition. Organic farming, which avoids synthetic chemicals, reflects these age-old practices. For instance, using coconut husks to retain water for plants is an effective, natural method.

Another traditional practice involves using organic fertilizers made from limu (seaweed) and fishmeal. These fertilizers enrich the soil, promoting healthy plant growth.

By cultivating food sustainably, there is a spiritual and communal benefit, contributing to overall well-being and reinforcing connections to cultural traditions.

Mealtime Customs

Mealtime also serves as a learning opportunity for understanding food customs and portion control, and minimizing waste.

Pule (prayer) before meals is a common practice, showing gratitude for food as a gift from the gods. A traditional pule recited in Hawaiian immersion settings is:

I Ola Nō Ke Kino
The body is healthy
I ka mā‘ona o ka ‘ōpū
Because the stomach is full
I mā‘ona nō ka ‘ōpū
The stomach is full
I ke aloha o nā kūpuna (mākua)
Because of the love of our ancestors (parents)
E pū pa‘akai kākou me ka mahalo
Let us share our food together in thanks
Ua loa‘a ho‘i iā kākou ka ‘ai
We have nourishment
A me ke aloha
And love
Mahalo
Thank you

Food and the Divine

In Hawaiian belief, certain gods are associated with specific foods. Consuming these foods is seen as a way to connect with the divine. For example:

Kalo (taro) is associated with Kāne
Kō (sugarcane) is associated with Kāne
Pua‘a (pig) is associated with Lono
‘uala (sweet potato) is associated with Lono
‘ulu (breadfruit) is associated with Kū
Moa (chicken) is associated with Kū
Niu (coconut) is associated with Kū
Mai‘a (banana) is associated with Kanaloa
He‘e (squid) is associated with Kanaloa

Eating these foods not only nourishes the body but also strengthens spiritual connections.