Unlocking the Potential of Local Food in Kentucky Schools

In a move to bolster the presence of locally-sourced food in Kentucky's school cafeterias, the state's Department of Agriculture is spearheading a multifaceted initiative. The USDA's Farm to School census reveals that in 2019, around 68% of Kentucky schools reported serving local fare at lunchtime. Now, the Kentucky Department of Agriculture (KDA) is determined to build on this momentum and further strengthen the connection between local producers and school districts across the commonwealth.

Empowering Local Producers and School Districts

Grants Fuel the Farm to School Movement

The KDA's Farm to School Grants Administrator, Kacy McLean, oversees the Local Food for Schools (LFS) Cooperative Agreement program, a $3.2 million initiative aimed at facilitating the procurement of locally-sourced food options for schools. This grant empowers both food producers and school districts, giving them the flexibility to define their own interpretation of "local.""For the food service directors, you do have the ability to say you only want to buy food from your county or adjacent counties, and that is sometimes the case. However, you do have that ability to buy from anyone within Kentucky or within that 400 miles. So, don't feel like you are just constrained to people within your own county," explains McLean.

Expanding the Roster of Eligible Products

The LFS program casts a wide net when it comes to the types of food products that qualify for funding. While highly processed items like chicken nuggets and fish sticks are off the table, a diverse array of minimally processed options are fair game. This includes fruits, vegetables, 100% juices, pastas, rice, whole, pieces or ground meat, milk, cheese, yogurt, and even honey."Some of these allowable products could include fruits and vegetables, hundred percent juices, pastas, and rice. You could buy meat- that can be whole, pieces, or ground meat. You can buy milk with this grant, you can do cheese, yogurt, you can do honey," McLean elaborates. "And then you can do that minimally processing where it can be cut, whole, pureed. It can be fresh, frozen, canned, or dried."

A Race Against the Clock

With the funds needing to be utilized by April 30, 2025, McLean is urging food service directors and local producers to seize the opportunity and participate in the LFS program. By doing so, they can not only bolster the presence of locally-sourced food in Kentucky schools but also support the state's agricultural community.

Navigating the Complexities of Local Sourcing

While the LFS program offers a wealth of flexibility in terms of product eligibility and geographic reach, navigating the intricacies of local sourcing can still pose challenges for school districts. Factors such as availability, pricing, and logistics can all play a role in determining the feasibility of incorporating local food into school menus.To address these complexities, the KDA encourages open communication and collaboration between school districts and local producers. By fostering these partnerships, schools can better understand the capabilities and constraints of local suppliers, while producers can gain insights into the unique needs and requirements of the school food service industry.

Cultivating a Sustainable Food System

Beyond the immediate benefits of increased local food procurement, the KDA's initiatives also aim to cultivate a more sustainable food system in Kentucky. By strengthening the connections between schools and local producers, the state can not only improve the nutritional quality of school meals but also support the livelihoods of farmers and food entrepreneurs within the commonwealth.This holistic approach to food system development aligns with broader national trends, as more and more schools and communities recognize the value of local and regional food sources. By embracing this movement, Kentucky is positioning itself as a leader in the Farm to School revolution, with the potential to inspire similar efforts across the country.