- NFS 342 - Quantity Food Production
Bob Perry is the Special Projects Manager for the Sustainable Agriculture and Food Systems Working Group in the College of Agriculture at the University of Kentucky and a lab instructor in the Department of Dietetics and Human Nutrition. In addition to teaching his task is to promote the development of new food enterprises, markets and products by connecting university expertise with Kentucky entrepreneurs, farmers and chefs.
He has been a professional chef for over twenty-five years in such operations as private yachts, steamboats, high-speed ferries, trains and restaurants that don't move including his own French Provencal Bistro "The Farmers Hall". In 2004 while Director of Foodservice for the KY State Park system's twenty one restaurants he initiated the first government farm direct produce purchasing program in the nation and in 2005 fostered a regulatory change that allowed the restaurants to also farm direct purchase fresh meat and dairy. At UK since 2006, he designed the "KY Hamburger Alliance" to bring producers together to make hamburger patties and from that developed UK's whole carcass program for dining services and other extensive Farm to College efforts. His current research is creating data sheets for all eight breeds of heritage American hogs to be used by farmers and chefs. If you are ever on UK's campus the First Friday of the month you can find him preparing a hyper local breakfast for the sustainable ag community in the Good Barn.
Bob lives in a 120 year old home on an historic farm in Garrard County, KY with his wife and two sons.