Accessing healthy foods & improving local food systemsPlan of Work

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Jefferson County CES

Title:
Accessing healthy foods & improving local food systems
MAP:
Local food system development
Agents Involved:
C. Durr, C. Hall, V. Holland, A. Holt, S. Lewis, W. Long, B. Pratt, M. Pearce and K. Smith
MAJOR PROGRAM 1:
Local Food Systems
MAJOR PROGRAM 2:
Making Healthy Lifestyle Choices (general)
MAJOR PROGRAM 3:
Accessing Nutritious Foods (general)
MAJOR PROGRAM 4:
Health 4-H Core Curriculum
Situation:
Healthy residents and families are the cornerstone of strong communities. Access to healthy foods is a crucial component for overall health; however, there are many barriers to increasing access to healthy foods.

Lack of access to healthy foods in Louisville is well documented. In Jefferson County, 17.2% of the population is classified as food insecure, as compared to 16.4% of Kentuckians (Feeding America, Map the Meal Gap, 2015, p. 1). As described in the 2013 Louisville Food Demand Study, “…a report published by Community Farm Alliance concluded in 2007 that, ‘for many residents… it is hard to get good, healthy food at reasonable prices. There are not enough food stores in their communities and the food that is available is usually either low in quality, high in price or both. To make matters worse, many people… do not have access to vehicles, so they cannot drive to one of the few adequate food stores on their side of town, or to another part of Louisville where there are better food buying options…’” (p. 15).

In addition, there is a lack of local food in the food system while there continues to be an increasing demand from consumers, restaurants, retail outlets and institutions. It is anticipated that sales of Kentucky food products will grow from $14 million in 2014 to $24 million in 2020. Consumers and contract buyers lack year round safe access to locally produced and/or processed foods. By enhancing this important part of the economy, producers would have new market opportunities, strengthening the local food system.

Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. Agents, paraprofessionals and volunteers are pivotal in influencing policies, systems, and environments and in training consumers and producers to maximize local access to food products from farm to table.
Long-Term Outcomes:
• Improved food management skills and healthy eating habits.

• Individuals will prepare meals at home 5 or more times a week.

• Communities sustain coalitions to address local food systems and policy changes are discussed to increase awareness and access.

• Strong and diverse local food systems are integrated into community development efforts.

• Increased number of people at a lower risk for serious disease and illness.

• Increase in the number of entrepreneurs, vendors, variety of local food products, sales and/or profits at farmer’s markets, road-side stands, or community supported agriculture.

• Maintain or increase consumer confidence/ demand in local foods.

• The instance of food insecurity will decline in the community.
Intermediate Outcomes:
• More local producers will earn certification(s) for: Redeeming USDA script (SNAP, WIC, etc.); selling and /or providing samples at farmer’s markets; microprocessing; Better Process Control School; and USDA GAP.

• More local producers will: apply food safety practices; create value added agricultural food items; and market agricultural products locally.

• Consumers will choose local food products when available; advocate for local food producers (i.e. feature on menus); and amend purchasing procedure to accommodate local food purchasing.

• Community coalitions are established to address access to local foods and utilization of local food.

• Individuals utilize community support systems (farmers market, community gardens, WIC, food pantry, etc.) that provide access to healthy foods.

• Individuals will grow, care for, produce and preserve foods from personal gardens and orchards to gain access to healthy foods.

• Number who apply improved food preparation skills, food management skills, food safety and healthy eating habits

• Number of youth who access other food sources when not in school
Initial Outcomes:
• Consumers and contract buyers can identify/ locate local food producers and processors

• Explain local food needs and purchasing procedures (i.e. quantity, quality, deliver, etc.)

• Individuals will locate community support systems (farmers market, WIC, food pantry, etc.) that provide access to healthy foods.

• Individuals will develop skills and knowledge to grow their own garden and/or orchard.

• Partners will recognize the need for community social, environmental, and policy systems to address efforts toward improving healthier lifestyles.

• Understand the importance of sustainable local agriculture to individual health and financial well-being

• Increase knowledge and understanding of healthy eating, food safety and food resource management
Evaluation:
Initial Outcome: Increase knowledge and understanding of healthy eating, food safety and food resource management.
Indicator: Reported increase in knowledge and understanding
Method: Pre- and post-survey
Timeline: Before and after program

Intermediate Outcome: Number who apply improved food preparation skills, food management skills, food safety and healthy eating habits.
Indicator: Number applying improved skills and eating habits
Method: Survey
Timeline: After program

Long-term Outcome: Individuals will prepare meals at home 5 or more times a week.
Indicator: Individuals report preparing meals at home 5 or more times a week
Method: Survey
Timeline: After program
Learning Opportunities:

Audience: Youth

Project or Activity: Ag Field Day

Content or Curriculum: Project Wet; Farm to School; Plate It Up; Acres of

Adventure

Inputs: Paid staff, volunteers, facilities

Date: September 2017 – October 2018


Audience: Youth

Project or Activity: Gardening / Container Gardens

Content or Curriculum: Farm to School; Acres of Adventures, Jr. Master

Gardener, Gardening

Inputs: Paid staff, volunteers, facilities, grants

Date: September 2017 – April 2018


Audience: Youth

Project or Activity: Afterschool cooking

Content or Curriculum: Jump Into Food & Fitness, Professor Popcorn,

Superstar Chef, MyPlate

Inputs: Paid staff, volunteers, facilities, grants

Date: September 2017 – May 2018


Audience: Youth

Project or Activity: Jr. MANRRS

Content or Curriculum: Jump Into Food & Fitness, MyPlate, Acres of

Adventure

Inputs: Paid staff, volunteers, facilities, grants

Date: September 2017 – April 2018


Audience: SNAP eligible clients

Project or Activity: Nutrition Education Program

Content or Curriculum: NEP Adult Curriculum

Inputs: Community organizations/NEP assistants, county

agents, NEP curriculum, KY CES publications &

resources

Date: July 1, 2017 – June 30, 2018


Audience: Youth

Project or Activity: Nutrition Education

Content or Curriculum: LEAP, OrganWise, WIN, Professor Popcorn, USDA

Extension Resources, CES publications, MyPlate,

Superstar Chef

Inputs: Collaboration with JCPS, community centers, and other

youth community organizations, NEP assistants, county

agents

Date: July 1, 2017 – June 30, 2018


Audience: General Public

Project or Activity: Farmers Market

Content or Curriculum: Plate It Up KY Proud, Food Preservation, CES

publications

Inputs: Farmers Market, FCS agents, NEP assistants, Plate It

Up materials and CES publications, GAP training &

sampling certificates, FMPP grant

Date: July 1, 2017 – June 30, 2018 (growing & selling

season)


Audience: Seniors

Project or Activity: Food Nutrition Education

Content or Curriculum: USDA, Extension information, CES publications, Plate

It Up, Community organizations, local grocery stores,

all agents, Dining with Diabetes, Weight to Reality

series, food prep programs

Inputs: Community organizations, local grocery stores, all

agents

Date: July 1, 2017 – June 30, 2020


Audience: SNAP – eligible adults/families; free-reduced lunch

eligible youth

Project or Activity: Community Garden implementation; school garden

Content or Curriculum: Master Gardener; Extension publications

Inputs: Master Gardener volunteers; specialists; content

curriculum

Date: July 1, 2017 – June 30, 2020


Audience: General Public

Project or Activity: Food Preservation

Content or Curriculum: Kentucky CES publications and resources

Inputs: Public Library, community organizations and Farmers

Markets

Date: July 2017 – June 2018



Success Stories

Urban Homesteading Workshop Series

Author: Bethany Pratt

Major Program: Local Food Systems

Due to the success of the “Eat Local, Grow Local” workshop series in 2017, the Jefferson County Extension Agent for Horticulture Education, The Urban Conservationist with the Jefferson County Soil & Water Conservation Service and Louisville Grows decided to partner together to provide a nine month workshop series for more advanced backyard producers called, “Eat Local, Grow Local: Urban Homesteading”. The series primarily utilizes the knowledge and expertise available

Full Story

Master Gardener volunteer is vital resource to neighborhood after grocery store closes

Author: Stephen Lewis

Major Program: Master Gardener

Master Gardener Judy Buckler is volunteering with The Cabbage Patch Settlement House,  a nonprofit community center that provides educational and recreational programs to at-risk youth, both after-school programs and summer programs as well as family services fortheir parents. The program sees about 1500 children a year. For twenty years she has been involved with the Seed to Table Program, which teaches children to cook healthy meals in the fall and winter, and gardening in the spring and

Full Story

Transitioning Together

Author: Caroline Durr

Major Program: Accessing Nutritious Foods (general)

In 2016, the Nutrition Education Program Area Agent and the Expanded Food and Nutrition Education Program Assistant with the Cooperative Extension Service in Jefferson County met with staff at Kentucky Refugee Ministries to discuss partnership opportunities to provide services to the growing refugee population in Louisville. “Kentucky Refugee Ministries, Inc. (KRM), a non-profit organization, is dedicated to providing resettlement services to refugees through faith- and agency-based co-spo

Full Story

Promoting Fruits and Vegetables

Author: Caroline Durr

Major Program: Accessing Nutritious Foods (general)

According to the 2015 Behavioral Risk Factor Surveillance System survey, only 6.3% of Kentuckians surveyed were consuming the recommended amount of vegetables per day and only 8% were consuming the recommended amount of fruit per day. Additionally, the 2017 State of Obesity report found that Kentucky ranked seventh in obesity in the nation, with 34% of the state’s population considered to be obese. Because of this, nutrition education, information and resources are extremely important to i

Full Story

Lifeskills learned with CYFAR program

Author: Kelly Smith

Major Program: 4-H Youth Development Programming

The Homeless Count Census for Louisville, Kentucky, provided by the Coalition for the Homeless, states that between October 1, 2015 and September 30, 2016, there were 443 homeless young adults ages 18 to 24. The same census states that there were 1079 youth under the age of 18 who were homeless during the time period. A partnership between University of Kentucky Extension (UK), Jefferson County Extension, and Louisville YMCA Safe Place, made possible by a Children, Youth, Families At-Risk (

Full Story

Science in the Kitchen

Author: Chanda Hall

Major Program: Science, Engineering and Technology 4-H Core Curriculum

After school and summer is a time that a lot of Jefferson County Students forget about school education and exercise poor eating habits. In efforts to change those habits, Jefferson County 4-H partnered with Kennedy Elementary Family Resource Center and Sowing Seeds with Faith Summer Camping Program, offering Science in the Kitchen Day Camp.Science in the Kitchen is a merger of two Kentucky 4-H Core Curriculums, Family & Consumer Science and Science Engineering and Technology. We had a total

Full Story

Jefferson County Summer Camp Fun, Health, and Science

Author: Chanda Hall

Major Program: Health 4-H Core Curriculum

Jefferson County 4-H Camp is a traditional summer program, which is held at the Lake Cumberland 4-H campgrounds. Campers go away for a week to develop life skills, project skills and also have many opportunities for fun. Agents Chanda Hall, Kelly Smith, and Lawrence Caudle worked with a camp committee to plan, promote and ensure that the week was a success. Camp is only successful with the commitment from volunteers. There were 62 volunteers that dedicated over 120 hours each, totaling clos

Full Story

Fresh Stop

Author: Valerie Holland

Major Program: Accessing Nutritious Foods (general)

West Louisville continues to lose grocery stores classifying it as a “food desert” — an area where there is limited access to healthy and affordable food. The U.S. Department of Agriculture reported that food deserts are not just a problem of convenience but the decreased access contributes to a poor diet and higher levels of obesity and other diet-related diseases.  The Jefferson County Cooperative Extension Service Family and Consumer Sciences Agent partnered with a Fres

Full Story
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