School’s impressive local sourcing started with grass-fed beef producer Louisville Collegiate School/Sage Dining
Sage Dining Executive Chef/Foodservice Director Rachel Reigelman displays a burger made with local Foxhollow Farm grass-fed beef.

School’s impressive local sourcing started with grass-fed beef producer

Louisville Collegiate School now gets about a fifth of its food needs from local sources, including all of its beef from a single prominent local provider.

It’s not every school dining program that can secure a deal to get high-quality, locally raised, grass-fed beef for its kitchen, but that’s what the Louisville Collegiate School (LCS) has been able to effect. And better yet, the meat isn’t just a special occasion item but a menu regular.

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