Good practices in today’s food world are hard work. Does your back hurt after tending your garden and your egg-laying chickens? Are you still sleepy after rising early to beat the crowds at the farmers market? Do you need a foot rub after spending all weekend on your feet chopping, blending, blanching, sauteeing — and then cleaning — in the kitchen to feed your family come Monday?

Give yourself a break. How about a Big Island grass-fed burger topped with tomato confit?

No, you don’t have to make it. Just take a seat on a barstool at REAL a gastropub in Kaka­ako, where chef-owner Troy Tero­ro­tua offers up the Localicious burger on a bun from Ohia Bakery in Wai­pahu, dressed with Wai­poli greens from Maui and, if you so desire, cheese from either Naked Cow Dairy in Wai­anae or Surfing Goat Dairy on Maui.

The mouthwatering burger takes its name from Localicious Hawai‘i, a monthlong campaign in March that supports Hawaii’s agricultural industry and raises funds for agriculture education in the public schools. More than 125 restaurants on Oahu, Maui, Kauai and Hawaii island are taking part in the promotion, each offering a Localicious dish made with a locally grown, raised or caught product.

Each time the dish is ordered, $1 will be set aside for the Veggie U educational program, a 25-lesson curriculum for fourth-graders that combines science, health, language arts and math in a garden kit for hands-on study.

During last year’s inaugural Localicious campaign, 58 restaurants raised $31,000, supplying 65 schools with the Veggie U program.

This year’s lineup of restaurants is diverse, from Zippy’s and Big City Diner to Michel’s and Alan Wong’s.

Chef Alan Wong learned of the Ohio-based nonprofit Veggie U a couple of years ago and sought the help of the Hawai‘i Agricultural Foundation to get the program into the schools. With that mission accomplished, the foundation organizes the Localicious campaign to give more schools access to the program.

Call 927-9749, or visit localicioushawaii.com starting Sunday.