(FRANKFORT, Ky.) — Kentucky school cafeterias are filling their lunch trays with locally grown fruits and vegetables, thanks to a federal program that’s keeping millions of dollars in the state while feeding students fresher, more nutritious meals.
Since the start of the 2025 school year, 504 Kentucky schools have served more than 2,500 cases of Kentucky-grown produce through the U.S. Department of Agriculture’s Department of Defense Fresh Fruit and Vegetable Program. The initiative, known as DoD Fresh, has operated for nearly three decades but is gaining new momentum in the Bluegrass State.
The program works through a partnership between the USDA, the Defense Logistics Agency, and state distributors. What sets Kentucky apart is its vendor, What Chefs Want, a family-owned Kentucky company that’s prioritizing local sourcing over out-of-state suppliers.
“Studies show farm produce from a local source has more nutrients than those that have to be shipped longer distances,” said Kentucky Agriculture Commissioner Jonathan Shell. “Healthier, more nutrient dense meals make for a child that is more focused, alert, and ready to learn.”
The shift toward local sourcing represents a significant change for Kentucky schools. Last year, schools spent approximately $7 million through DoD Fresh, with most products coming from outside the state. Now, What Chefs Want is redirecting that spending to Kentucky farmers.
By the end of October, at least 14 Kentucky farms and farmer cooperatives will have supplied schools, including Barbour Farms, Gallrein Farms, Kentucky Fresh Harvest, and several family farms working under Farmers Alliance and H+H Farms.
Kentucky’s growing season allows schools to serve farm-fresh favorites from August through the first frost in October, including sweet corn, watermelon, tomatoes, cucumbers, squash, and peppers. As temperatures drop, the menu will expand to include sweet potatoes, winter squash, apples, and greenhouse-grown strawberries.
Jack Miniard, Food Service Director for Harlan County Public Schools, said the program has boosted student participation to between 80 and 100 percent.
“The flavor cannot be beat when it’s packed fresh, delivered fresh, with that great quality,” Miniard said.
Anna Haas, What Chefs Want’s Local Food Program Director, said the collaboration with the Kentucky Department of Agriculture is building “a healthy farm to school economy through local food distribution.”
The DoD Fresh program operates in 49 states, the District of Columbia, and several U.S. territories. Schools can divert their USDA Foods entitlement to the program without caps on spending, with allocations adjustable throughout the year.
Beyond DoD Fresh, the Kentucky Department of Agriculture maintains additional Farm to School initiatives to connect schools with local producers. More information is available at kyagr.com/consumer/farm-to-school.html.