From Pasture to Pioneers: How Transylvania University is Redefining Dining with Mt. Folly Beef

LEXINGTON. KENTUCKY — Students at Transylvania University aren't just hitting the books; they are leading a delicious revolution in the dining hall. Through a landmark partnership between the university, Bon Appétit Management Company, and Mt. Folly, the "Farm-to-Fork" movement is coming to life on every plate, featuring 100% pasture-raised beef grown just 20 miles away in Winchester, Kentucky.

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The Bon Appétit Mission: A 150-Mile Promise

‍Transylvania University’s dining partner, Bon Appétit Management Company, has long been a pioneer in sustainable food service. Their industry-leading Farm-to-Fork program, launched in 1999, is built on a simple but powerful mandate: chefs must source at least 20% of their ingredients from small, owner-operated farms within a 150-mile radius of the kitchen.For Transy students dining in the Great Hall or the Rafskeller, this means their meals aren't just fresh—they are a direct investment in the Kentucky landscape. Bon Appétit’s mission focuses on flavor-first, from-scratch cooking that supports local communities, preserves biodiversity, and reduces the carbon footprint associated with long-haul industrial food transportation.

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‍Mt. Folly Beef: Regionalizing an Industry

‍At the heart of this partnership is Mt. Folly Beef, a leader in the regionalization of the American beef industry. Founded by Laura Freeman—the visionary behind Laura’s Lean Beef—Mt. Folly Farm is proving that the future of food is local. While the industrial beef complex relies on vast distribution channels and feedlots, Mt. Folly is "regionalizing" the industry by:

• Prioritizing Regenerative Agriculture: Mt. Folly uses regenerative farming practices that focus on soil health. By rotating cattle on high-quality pastures, they sequester carbon back into the ground, leaving farmlands sustainable for generations to come.

• 100% Pasture-Raised Quality: Unlike industrial beef, Mt. Folly cattle spend their lives on pasture, enjoying sunshine and fresh air. This results in ethically-raised beef that is more nutrient-dense, higher in B vitamins and minerals like iron and calcium, and lower in unhealthy fats.

• Boosting Local Economies: Every dollar spent on Mt. Folly beef stays in the region. By bypassing the "big four" meatpackers, Mt. Folly ensures local farmers receive a fair income, which in turn revitalizes rural Kentucky towns and strengthens the regional food supply chain.

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‍A Sustainable Future for the Bluegrass

‍This partnership at Transylvania University represents more than just a meal plan; it is a model for how institutions can drive environmental and economic change. When students choose Mt. Folly beef, they are supporting a system that treats animals with respect, honors the land, and keeps Kentucky's agricultural heritage thriving. As Laura Freeman puts it—the goal is to "localize the economy." By connecting the "pioneers" of Transylvania University with the regenerative pastures of Mt. Folly, we are building a food system that is truly From Here, For Here.

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Sources & References:

• Bon Appétit Management Company: Farm to Fork Program
• Mt. Folly Farm: Regenerative Beef & Soil Health
• Transylvania University: Campus Dining & Sustainability
• Savory Institute: Ecological Outcome Verification (EOV)

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Photos by Keagan Guy