Extension
It Starts With Us
Local Food Systems
Community & Economic Development
Julie Brown, Joanna Coles, Janet Turley & Kristin Hildabrand
Local Food System Development and Mapping
Farmer's Markets
Ag Marketing
Local food continues to be in demand from consumers, restaurants, retail outlets and institutions (including schools). 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. Extension serves as resource to provide training to insure locally grown food is safe, appropriate to meet local food demand, and meets purchasing compliance.
• Increase in the number of vendors, variety of local food products, sales and/or profits at farmer’s markets, road side stands, or community supported agriculture
• Strong and diverse local food systems are integrated into community development efforts.
• Maintain or increase consumer confidence/ demand in local foods
• Certifications Earn certification(s) for:
o Redeeming USDA script (i.e. WIC or Senior Farmer’s Market Nutrition Program)
o selling and /or providing samples at farmer’s markets
o Home Based Micro-processing
o Micro-processing
o USDA GAP
• Choose local food products when available
• Purchase local food and food products
Amend purchasing procedure to accommodate local food purchasing
• Increased awareness among general public, increased access to "local" foods; Communities begin listening sessions to discuss their goals in local foods; local land use and other policies supportive of new food initiatives
• Interpret food safety handling procedures
• Understand procedures for safe food processing
Initial Outcome: Increased knowledge of local foods through access and handling
Indicator: Participation in educational training as well as an increase in consumers at the local farmers markets.
Method: Observation, participation logs
Timeline: July 2017 - June 2018
Intermediate Outcome: Increase in producer certifications and utilization of alternative funds for local produce.
Indicator: Increase in revenue by alternative funds and the amount of certifications received.
Method: Observation, participation logs, survey
Timeline: July 2016 - June 2018
Long-Term Outcome: Increased revenue for local producers; increasing the number of consumer and businesses purchasing local foods.
Indicators: Number of producers increasing revenue and amount of product sold.
Method: Observation, Word of Mouth and Survey
Audience: Commercial Producers
Project or Activity: Home-based Micro-Processing
Content or Curriculum: Micro-Processing
Inputs: Materials, meeting rooms, test graders
Date: Spring 2018
Audience: Professionals in commercial horticulture
Project or Activity: Senior Farmers Market Trainings
Content or Curriculum: Seniors Farmers market curriculum from KDA
Inputs: Handout materials, meeting rooms
Date: Ongoing throughout the year
Audience: Professionals in commercial & sustainable horticulture
Project or Activity: Good Agricultural Practices (GAP)
Content or Curriculum: GAP curriculum from KDA & KY Div. of Public Health
Inputs: Handout materials, meeting rooms
Date: Ongoing throughout the year
Audience: Farmers and Consumers
Project or Activity: Farmer’s Market
Content or Curriculum: Commercial vegetable gardening
Inputs: Speakers, material
Date: Throughout the year
Audience: : Low Income Senior Citizens & Adults, Adults & School Aged Youth
Project or Activity: Taste of the Farmers Market
Content or Curriculum: KY Proud Recipe Cards, Food Stamp Nutrition Education,
Nutrition Education Calendars
Inputs: Agent’s Time, Staff Assistant’s Time, table, serving products, recipe cards,
produce
Date: Summer 2016
Audience: Consumers
Project or Activity: KY Farms KY Flavors
Content or Curriculum: Meet the Farmer & Commodity
Inputs: Agent’s Time, Staff Assistant’s Time, YouTube
Date: Ongoing
Audience: Food Entrepreneurs
Project or Activity: Community Kitchen Development & Technical Assistance
Content or Curriculum: Feasibility Study, Workshops on Food Entrepreneurship
Inputs: Agent’s Time, Staff Assistant’s Time, Partnerships in Food
Date: Ongoing
