Hawaii
Level 1 for plant-based cafés, US allergen labelling, and supermarket access — poke bowl sauces and plate lunch sides need scrutiny at non-specialist spots.
Level 1 is driven by strong US allergen labelling, a thriving açaí bowl and dedicated vegan café culture, and Whole Foods-grade supermarket access — traditional local food is a separate navigation challenge entirely.
Scope This page covers the US State of Hawaii — all eight main islands, from Oahu and Maui to the Big Island, Kauai, and beyond. Note that "Hawaii" also refers specifically to the Big Island (the island of Hawaii); where this distinction matters on this page, it is noted explicitly. Mainland USA is ranked separately at #10.
Ranking Hawaii sits at #28 overall. This is a statewide average — Honolulu (Oahu) scores considerably higher at city level, with one of the densest concentrations of dedicated plant-based restaurants in the Pacific. To put it plainly: Oahu and Maui are the easiest islands; the Big Island and Kauai vary a lot depending on which area you are in; Molokai and Lanai are plan-ahead territories where self-catering is the primary strategy. If you are spending your entire trip in Honolulu, your experience will feel closer to a top-15 destination. If you are island-hopping through more rural areas, factor in greater self-reliance.
US Labelling US allergen disclosure rules require clear identification of the major allergens — now nine under current US law, including sesame — such as milk, eggs, soy, and wheat — on most packaged supermarket products. This is a genuine practical benefit for self-catering. It does not cover restaurant menus, food truck preparation, café baked goods, or whether a shared grill has been used with meat. Always check packaged food labels, particularly for dairy derivatives and honey in products marketed as "natural" or "health-focused."
Island Supply Stock levels vary considerably by island and district. Honolulu and Kahului (Maui) carry the broadest vegan ranges, with Whole Foods, Down to Earth, and larger Foodland and Times Supermarket branches. Neighbour island stores — particularly smaller or more rural branches — stock fewer dedicated vegan brands. Selection varies by branch; stock up at larger stores before travelling to more remote areas.
What Not to Rely On Do not rely on plate lunch restaurants without checking mac salad and gravy — both are default sides at most local diners, routinely made with eggs and meat stock respectively, and are rarely vegan without specific substitution. Ask directly each time.
Say This at the Restaurant
Full declaration; sets the scope before any discussion of dishes begins
Targets the three most consistent traps: furikake toppings (usually fish), dashi in ponzu-style sauces, and egg-based spicy mayo — ask about each separately
Mac salad is egg-based; most venues can swap for plain rice or a simple salad if asked directly
Gravy is very often made with meat stock — ask each time
Covers malasadas, pastries, and cream-finished sauces
Catches malasadas, egg-washed pastry, and mayo-based dressings or dips
Local honey is a common default sweetener at wellness venues; ask specifically rather than assuming it's excluded
Chicken and dashi (fish) stock are common at non-specialist venues — assume meat or fish stock unless confirmed otherwise
Shared flat-top cooking is standard at high-volume local venues; relevant if cross-contact matters to you
US allergen labelling on packaged products is strong; use this as a backup for items where verbal confirmation is unclear
What Actually Works
Whole Foods (Honolulu, Kahului) and Down to Earth natural food stores carry a wide range of clearly labelled plant-based products. Larger Foodland and Times Supermarket branches stock a good vegan selection. Allergen labelling on packaged products is strong under US law — useful for supermarkets and packaged foods, though it does not solve café menus, bakery cabinets, or restaurant cooking methods. Selection varies by branch; larger stores in main centres carry the broadest ranges.
01Knowing what to default to saves time at every venue. At a café: build-your-own grain bowl or salad, ask about dressings. At a plate lunch counter: swap mac salad for extra rice, confirm no gravy. At a poke counter: tofu or plant-based poke, confirm no furikake, no dashi sauce, no spicy mayo. At a resort buffet: ask the kitchen directly rather than trusting labels. At a juice bar or açaí spot: ask whether honey is the default sweetener. On a remote day: stock up the night before and carry snacks — options thin out quickly outside main centres.
02Hawaii's farmers markets are exceptional for fresh tropical fruit, locally grown vegetables, and prepared plant-based foods. The KCC Farmers Market (Honolulu), Hilo Farmers Market (Big Island), and Maui Swap Meet are the most visited, but most towns have at least one weekly market with reliable plant-based produce and prepared food stalls. Confirm prepared items are vegan — honey and bee pollen are common at "health" stalls. Markets are a strong strategy for self-catering between restaurant meals.
03If you are travelling beyond Oahu and Maui, plan ahead. Molokai, Lanai, and more rural areas of the Big Island and Kauai have significantly fewer dedicated vegan options and smaller supermarkets with limited plant-based stock. Stock up at Whole Foods or Down to Earth before departing, carry reliable snacks, and use HappyCow to identify what exists before you arrive. Outside main centres: assume supermarket first, restaurant second.
04Where It Gets Harder
Hawaii's Level 1 ranking reflects its urban plant-based infrastructure and strong labelling environment — not a uniformly easy experience across all dining contexts and all islands.
Rural Molokai, most of Lanai, and the less-developed stretches of the Big Island and Kauai operate with very limited dedicated vegan infrastructure. Small local stores stock basics but not specialist ranges. One-sentence rule: outside main town centres on any island, assume supermarket first and restaurant second. The HappyCow map will show you exactly where the gaps are before you commit to a route.
Large beach resorts — particularly on Maui's Kaanapali coast, Oahu's Waikiki, and Kauai's Poipu — lean heavily on island-style BBQ, eggs Benedict, and butter-finished seafood. Buffet breakfasts have limited clearly labelled vegan options. Speak to the kitchen directly rather than relying on menu descriptions; most resort kitchens can accommodate vegan requests with advance notice, but this is not the default. Breakfast is typically the trickiest meal at resort properties.
The traditional plate lunch — a local institution with deep roots in Hawaii's plantation-era food culture — is built around meat (kalua pork, teriyaki chicken, loco moco) with mac salad and rice as default sides. Even at venues that offer a rice bowl or tofu option, the preparation environment and shared surfaces mean careful questioning is needed. Plate lunch trucks and counters are worth navigating with the ordering scripts — but for an easy, reliable meal, a dedicated vegan café is the lower-effort choice.
Hawaii's vibrant wellness and raw food café scene frequently treats local honey and bee pollen as "natural" rather than non-vegan, and they appear in açaí bowls, smoothies, energy balls, and granola products without prominent flagging. This is precisely the type of venue where vegan visitors are most likely to eat without scrutinising ingredients. Always check whether a smoothie base or bowl topping contains honey — asking "is there any honey in this?" before you order takes one second and is entirely normal at these venues.
Last updated February 2026 · Methodology & sources