Join us for coffee and early networking as you get checked in for the Summit! 

Welcome to the 7th Annual Kentucky Local Food Systems Summit.

Locally Foraged – Tanya Whitehouse (The Food Connection + UK Cooperative Extension)  + Whitney Johnson (The Appalachian Forager) – Food Connection Kitchen Room 234

• ^{Enjoy a dynamic cooking demonstration featuring locally foraged ingredients and explore what a Chef’s role can be in fostering a more vibrant and equitable local food system.} 

Local Food is Medicine – Jessica Klein (KY Policy), Bree Pearsall (Rootbound Farm), Michelle Howell (Need More Acres), Heather Norman-Burgdolf (University of Kentucky), moderated by Brooke Gentile (Organic Association of Kentucky) Room 202

• ^{Join us for a panel discussion exploring the current landscape of food as medicine programs in Kentucky and beyond and hear how local agriculture can play a pivotal role in these efforts.} 

Conscious Collaboration – Elliott Smith (Kitchen Sync Strategies) Room 203

• ^{We are fortunate in Kentucky to have a variety of dedicated technical assistance providers who support Kentucky farmers with production practices, business planning, market development, and resource prospecting. How can we work more synergistically to maximize impact and minimize duplication?}

Locally Foraged – Tanya Whitehouse (The Food Connection + UK Cooperative Extension)  + Whitney Johnson (The Appalachian Forager) Food Connection Kitchen Room 234

• ^{Enjoy a dynamic cooking demonstration featuring locally foraged ingredients and explore what a Chef’s role can be in fostering a more vibrant and equitable local food system.} 

Scaling Local Food: Federal Investments, Alternative Funding, and Infrastructure Realities –  Anna Haas (What Chefs Want), Birch Bragg (Locals Food Hub and Pizza Pub), Myrisa Christy (Community Farm Alliance), Evan Tate (T8 Cattle Company), moderated by Brandi Button-Johnson (The Food Connection) Room 202

• ^{Explore the current state of local food systems infrastructure in Kentucky. What are our existing assets; what are the gaps; where are the biggest opportunities to collectively scale producers to meet increasing demand for locally-grown food?}

Emerging Trends Shaping the Future of Local Food Systems – Brent Lackey (Kentucky Center for Agriculture and Rural Development), Tim Woods (University of Kentucky), Laurie White (Community Farm Alliance), Jodee Smith (Indiana University), moderated by Faye Kuosman (The Food Connection) Room 203

• ^{Explore recent data highlighting the growth of local food production and marketing in Kentucky, a snapshot of local food systems infrastructure, changes to consumer preferences, and farm to schools efforts.}

Join us as we celebrate local food and farm champions! The Food Connection Award Ceremony and Reception Fresh Food Company Dining Hall (1st floor)

• ^{Join us for locally sourced bites and cocktails, networking, and a celebration of 2025 awardees of The Food Connection’s Bill Best Award, Innovator Award, and Legacy Award.}

Summit registration and check-in with coffee and pastries. 

Welcome to the 7th annual Kentucky Local Food Systems Summit! Welcome + Overview of Day, Ashton Potter (The Food Connection) and Leandra Forman (FoodChain)

Building Community, Resiliency, and Transformative Change From a Farmer’s Perspective – Tatum Lewis (Blackroots Farm), Bree Pearsall (Rootbound Farm), Joseph Fisher (Fisher Farms), moderated by Jodee Smith (Indiana University)

• ^{Farmers from Kentucky, Tennessee, and Indiana will share their perspectives on how they build community for local farms; how entrepreneurship, advocacy and action can create economic sustainability for food businesses in our region; what are the stumbling blocks around building a resilient local food system; what does it look like to make farms economically sustainable?}

Enjoy coffee, tea, or water. 

Pulling Back the Curtain on the Bottom Line: Building Community, Resiliency, and Transformative Change From a Chef’s Perspective – Ouita Michel (Holly Hill Inn Family of Restaurants Lexington, KY), Joy Crump (FOODE Mercantile Fredericksburg, VA), Jamilka Borges (Lilith Pittsburgh, PA), Sara Bradley (Freight House Paducah, KY), Toa Green (Crank and Boom Lexington, KY), moderated by Ali Blair (Rebel Rebel, The Village Trough, Berea, KY).

• ^{Chefs explore how entrepreneurship, advocacy and action can create economic sustainability for food businesses in our region; the power of local restaurants in supporting local food economies; and how to raise capital and startup investment.}

Kentucky Proud Lunch Buffet

Lunch Menu - Kentucky Proud Green Salad with smoked tomato ranch and sorghum vinaigrette Classic Pork BBQ with Buns, Cole Slaw, Asparagus, Potato Salad, Pickled Beets, Carrots and Cucumbers, Cornbread, Fruit Crisp

Keynote presented by Tallgrass Farm Foundation. Building food systems through policy, advocacy, and community organizing (Paula Daniels, LA County Office of Local Food Systems)

• ^{Paula is a pioneering leader in food systems and the co-founder of the Center for Good Food Purchasing, a program that’s reshaping food procurement across the U.S. She’s also the founder of the Los Angeles Food Policy Council, and her work continues to inspire communities nationwide.}

Morning Recap + Instructions for Working Group Sessions Recap of insights to set the stage for engaging afternoon breakout sessions, designed to dive deeper into critical topics and foster meaningful discussions.

The goal of these breakout working group sessions is to collectively cultivate creative solutions to local food systems challenges and walk away with personal commitments to building a more vibrant and equitable local food system. 

• Breakout 1 – Cultivating Inclusion and access in our food system: how do we build spaces where chefs, farmers, food advocates, and practitioners are working towards solutions? (Moderators: Tanya Whitehouse and Tiffany Bellfield El-Amin)

• Breakout 2 – Why local food needs to be on the table for institutional purchasing and FIM initiatives.  Moderators: Brandi, Faye, Heather

• Breakout 3 – Youth Voices in Agriculture. Moderators: Kristin Hughes, Ciera Davis, Farmer Brown, Christine Chol

An evening of food, fellowship, and fundraising for the future of the FoodChain. F.E.A.S.T. is more than just a food event; it’s a movement to a world where Food Equity & Access Sustains Tomorrow. F.E.A.S.T. began as an initiative of Chef Ouita Michel and 4 of the chefs she met at a James Beard Foundation Chef Bootcamp for Policy and Change™. Ouita, Abra, Amy, Jamilka, and Joy bonded over their dedication to changing our food system for the better and all agreed that supporting the work of FoodChain was a great place to start. F.E.A.S.T. then became the cornerstone event supporting FoodChain’s mission.

Find out more here: https://foodchainlex.org/feastforfoodchain2025/