University of Kentucky cooks and serves Local Food in support of Kentucky Proud, flavor, taste, the Grow Local economy, and going green.
“The Kentucky tomatoes taste like a tomato should taste,” Scott Kohn, UK chef.
“It’s not having semis coming from California, or Florida, or where ever the stuff is grown. It’s a guy 40 miles away that’s using his own pickup to bring stuff to us. So yeah, it is good for the environment,” Scott Henry, Executive Director of UK Dining Services.
(Hormone-free Logan County milk is also used at the UK Starbucks.)