Local Food SystemsMajor Program

16998

Total Hours

Contributed.

96550

Contacts

with Local Stakeholders.

213

Hours

of Multistate Efforts.

678

Total Number

of Volunteers Engaged.

Program Indicators

Number of producers /vendors who increased or maintained access of locally produced foods based on sales and/or % of redemption of alternative payment programs

805

Number of people who attended training on food safety, food handling, food processing, liability, and/or marketing.  This includes: PBPT, GAP certification, Farmers Market samples, ….)

1641

Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products

929

Number of people who used Extension resources for marketing, pricing, and/or advertising local foods

1187

Number of producers who obtained value added processing certification (Home Based Microprocessing,  Home Based Processing, Better Processing ,Control School,  etc.)  

371

Number of people who earned certification to sell or provide samples at farmers market

537

Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit  

156

Number of people who completed Extension Food safety (PBPT)

758

Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect.  

871

Stories

Beef Producers and Consumers Learn about Local Food Systems

Beef producers can add value to their beef cattle by educating themselves and their consumers about beef products.This agent collaborated with Dr. Katie VanValin, University of Kentucky College of Agriculture Food and Environment,Beef Cattle Specialist and Dr.Gregg Rentfrow, University of Kentucky College of Agriculture Food and Environment, Meats Specialists to provide a program to help producers and consumers alike. The program entitled Producing Beef for the Consumer utilized class room prese...

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Beef Producers and Consumers Learn about Local Food Systems

Stories Behind the Numbers

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