Local Food SystemsMajor Program
Total Hours
Contributed.
Contacts
with Local Stakeholders.
Hours
of Multistate Efforts.
Total Number
of Volunteers Engaged.
Program Indicators
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, ….) |
1036 |
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
198 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
207 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
532 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
97 |
Number of people who earned certification to sell or provide samples at farmers market |
156 |
Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit |
31 |
Number of people who completed Extension Food safety (PBPT) |
69 |
Number of producers /vendors who increased or maintained access of locally produced foods based on sales and/or % of redemption of alternative payment programs |
202 |
Stories
Growing Connections
Due to the recognition of the benefits of local food production there has been an increase in people seeking locally grown and produced products or learning how to produce fruits and vegetables themselves. Not only do customers enjoy the enhanced flavors of locally produced foods there is a perceived sense of security in knowing where your food comes from. Community markets are also a great way to bring the community together to work towards a common goal and can be used to foster relationships ...
Reports
Stories Behind the Numbers
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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