Extension
It Starts With Us
Contributed.
with Local Stakeholders.
of Multistate Efforts.
of Volunteers Engaged.
Number of families/caregivers reporting supplementing their diets with healthy foods that they preserved (utilizing community or backyard gardens, fishing, hunting, farmers markets) |
2098 |
Number of food preservation program participants reporting increased food preservation knowledge or skills (such as safe preservation techniques for canning, freezing and dehydration; identifying food spoilage; use of proper tools, etc.) |
2124 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
1482 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
9312 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
9789 |
Number pints of fruits or vegetables frozen |
5660 |
Number pints of fruits or vegetables food dried |
735 |
A 2018 report from the Community Foundation of Louisville and the Lift a Life Foundation, found that 44,000 Louisvillians live in food deserts, which have few fresh, healthy food options, and that 20,000 older residents live a mile or more from the nearest supermarket. Additionally, the Centers for Disease Control determined that only 8% of adults in Kentucky were meeting the daily recommended fruit intake and only 6.3% were meeting the daily vegetable intake recommendation, lower than the natio...
