Kentucky Farms Benefit from Record UK Dining Purchases

By Blake Jackson

According to Lindsay Travis, Director of Crisis and Issues Communications at the University of Kentucky, The Food Connection has reached a major milestone in supporting Kentucky’s agricultural economy through local food purchasing.

During fiscal year 2026, UK Dining spent a record $8.48 million with Kentucky farms, food businesses, and independently owned restaurants, representing 50% of its total food and beverage purchases.

The achievement marks the highest level of local purchasing since the initiative began and reflects the university’s ongoing commitment to strengthening relationships between campus dining operations and Kentucky food producers.

The Food Connection, an applied food systems center within the Martin-Gatton College of Agriculture, Food and Environment, tracks these efforts and works to strengthen local food supply chains throughout the state.

“Our goal is to provide a clear and transparent account of how UK Dining’s local purchasing commitments benefit Kentucky farms and food businesses,” said Ashton Potter, Dr.PH, Executive Director of The Food Connection. “This year’s results show the impact that a large institution can have when it builds Kentucky purchasing into its food service operations.”

Since the local purchasing initiative launched in fiscal year 2015, UK Dining has directed more than $48 million toward Kentucky farms and food businesses.

In fiscal year 2026 alone, spending with Kentucky farms increased by 17% compared to the previous year, while purchases of Kentucky-produced proteins and dairy products also rose significantly.

The program expanded efforts to source locally produced foods through initiatives such as purchasing whole hogs from Kentucky farms and obtaining chicken from small family-owned operations for campus dining.

Kentucky dairy products, including milk and cheese, were incorporated into foods served across campus.

“This work connects UK’s purchasing power with the people who grow, produce and prepare food across Kentucky,” said Laura Stephenson, Vice President for Land-Grant Engagement and Dean of Martin-Gatton CAFE.

“It reflects the University of Kentucky’s land-grant mission by creating opportunities for Kentucky farms and businesses while bringing more Kentucky food to our campus community,” Stephenson added.

The report also noted a growing emphasis on supporting independently owned Kentucky farms and food businesses.

Looking ahead, The Food Connection will continue monitoring local purchasing efforts as Compass Group assumes responsibility for UK dining services and will expand programs that strengthen food access, supply chains, and economic opportunities across Kentucky communities.

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