By Bailey Vandiver

The University of Kentucky

The Food Connection — an applied food systems center that serves farmers, food producers, students and community members — recently published its 12th annual report about the local procurement efforts of the University of Kentucky’s Dining.

The report’s analysis tracks local food purchasing against predetermined benchmarks set by the University of Kentucky in partnership with food service partner Aramark.

The local procurement initiative began in 2014 in response to feedback from stakeholders, both on and off campus, regarding UK’s role in Kentucky’s agriculture and food system. The contract requires that UK meet annual Kentucky Farm and Food Business Impact (KYFBBI) purchasing requirements, which means purchasing foods sourced from Kentuc

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