Local food partnerships a demand in UK contract decision

As the University of Kentucky looks to outsource foodservice, students demand local fare.

April 4—As the University of Kentucky weighs the pros and cons of going contract with its foodservices, students are making themselves heard about what they want to stay the same, regardless of the university's decision.

While there is no formal deadline to make a decision, interested parties including faculty and students are pressing the university to include contract requirements that ensure a strong connection between the school and local food growers should the UK decide to privatize. UK agricultural economics professor Lee Meyer says the university should not only maintain its bond with Kentucky Proud sellers but expand it.

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

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Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

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