Extension
It Starts With Us
Accessing healthy foods & improving local food systems
Local food system development
C. Durr, C. Hall, V. Holland, A. Holt, S. Lewis, W. Long, B. Pratt, M. Pearce and K. Smith
Local Food Systems
Making Healthy Lifestyle Choices (general)
Accessing Nutritious Foods (general)
4-H Leadership Core Curriculum
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.
• 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.
• 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
• 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
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
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
Author: Stephen Lewis
Major Program: Accessing Nutritious Foods (general)
Success Story.Having access to healthy foods has always been an issue in underserved neighborhoods, especially West Louisville. Another issue that many residents face is a lack of variety in their produce options, compound that with the fact that many people lack the knowledge of how to prepare unfamiliar vegetables and you will understand why many people choose fast food and processed foods more than cooking at home. To help combat this Kentucky State University has supported neighborhood organ
Author: Bethany Pratt
Major Program: Local Food Systems
At the onset of the COVID-19 Pandemic, there were many concerns around how community agriculture spaces, particularly community gardens, could or would operate. The Jefferson Co Horticulture Agent convened several phone calls with three other community garden agencies and facilitated a conversation about best practices and plans of action for community agriculture spaces.Prior to the group’s virtual meeting, resources on COVID-19 were gathered. The Kentucky Department of Agriculture issued
Author: Stephen Lewis
Major Program: Home & Consumer Horticulture
2020 has been a challenging year as an emerging virus pandemic has altered the way that society has traditionally functioned. Our social norms have been turned upside down and everyday occurrences that we have taken for granted are being re-evaluated in a new light. Social distancing guidelines have put a strain on how extension agents are able to interact with their clientele, as in-person meetings have been put on hold indefinitely. Therefore, agents must come up with innovative ways to remain
Author: Caroline Durr
Major Program: Accessing Nutritious Foods (general)
According to the most recent data from the Kentucky Cabinet for Health and Family Service’s Report from December 2015, there were 110,516 Supplemental Nutrition Assistance Program (SNAP) recipients in Jefferson County (Kentucky Cabinet for Health and Family Services, Data Book, December 2015). To bridge the gap between providing access to nutritious foods and a lack of knowledge regarding healthy food preparation, nutrition education programs have been designed and implemented. The Kentuck
