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Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

Impacts

Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu




Fiscal Year:
Jul 1, 2024 - Jun 30, 2025


Local Food SystemsMajor Program

12166

Total Hours

Contributed.

107240

Contacts

with Local Stakeholders.

215

Hours

of Multistate Efforts.

1026

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, ….)

2041

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

941

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

927

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

1831

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

667

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

890

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

630

Number of people who completed Extension Food safety (PBPT)

744

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

960

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 ...

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Growing Connections

Stories Behind the Numbers

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