LEXINGTON, Ky. (Oct. 23, 2017) — Sts. Peter and Paul Regional Catholic School has launched a new menu that will feed about 300 lunches a day to students at two locations using farm-to-table ingredients, according to Jeanne Miller, president of the schools.
The school gave up lots of student favorites, including traditional pizza, in favor of daily salads made with lettuce from Bluegrass Aquaponics, and cucumbers from Flat Creek Farm. Or breakfast for lunch with Weisenberger Mill biscuits, eggs from Stone Fall Farm and bacon from Pike Valley Farm.
“I was preparing for the resistant factor,” Miller said.
In fact, sales of lunches are up 38 percent to students, despite a 25-cent price increase to $3.25. And staff are eating more often from the cafeteria, too, she said. Read more on Kentucky.com.