October was Farm to School Month, and the Local Food Connection team at What Chefs Want saw real movement where it counts: on the ground, in schools, and in the fields.
Across Kentucky, Indiana, Illinois, and Ohio, schools purchased $219,738 worth of local products through our programs. That’s a 253% increase from last October. The message is clear—school food leaders want fresh, local ingredients and are making it a priority.
DOD Fresh Drives the Growth
Much of this growth came through the DOD Fresh program, which makes it easier for schools to order and receive local produce. In just one month:
- 5,225 cases of local products were shipped to schools through DOD Fresh in these states, up 804% from the previous year.
- Total DOD Fresh sales reached $104,062, a massive increase over last October.
- Bringing in Colorado schools’ participation adds over $203,778 on local spending through DOD Fresh—an additional 5,499 cases!
Standout Performance Across Our Schools
In Kentucky, schools used both DOD Fresh and commercial accounts to source over 3,400 cases of local food, totaling $88,844 in sales. That’s a 403% jump from the same time last year. Vendor participation is also on the rise. In just one year, the number of local vendors grew from 4 to 15, and schools had access to 18 different produce options, from apples and strawberries to squash, kale, and onions.
Indiana schools weren’t far behind. DOD Fresh orders increased by 1,110%, with over 2,600 cases of produce delivered and more than $53,000 in sales. The state also added more producers, growing from 3 local vendors to 5.
We’re just getting started serving local in Illinois schools, which used DOD and other funds to purchase 306 cases, or $7,718-worth of local.
Out west, Colorado schools, which we also serve through DOD Fresh and commercial accounts, ordered 7,400 cases of local products during October.
What’s Fueling This?
Access and variety. Schools had more choice, more support, and more reasons to say yes to local. In October, we offered 18 kinds of local produce in each state through DOD Fresh and many more items across categories through other avenues for ordering, including on-bid and through micro-purchasing. From tomatoes apples, and potatoes to grains, dairy, and meat, local options were not just available—they were popular.
Don’t Miss Your Window
If your team is looking to keep or expand local purchasing next year, now is the time to act. Funding allocations for the next school year are due in some states as early as mid-December. Once that deadline passes, the window to plan with those dollars closes. Make sure your school is set up to take full advantage of what local can offer.
Let’s Keep It Going
The numbers from October show what’s possible when farmers, food hub and distributors like us, technical assistance providers, and school nutrition teams work together. The Local Food Connection team is here to help schools build on this momentum year-round. From product variety to vendor partnerships, we’re ready to make next year even stronger.
Check out our updated Local List for Schools at
🔗 whatchefswant.com/local-food-now
Or contact us directly at
📩 schools@whatchefswant.com
